Experience

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  Grand Hyatt Kuwait

  • Kuwait

  • Sous Chef

    • Mar 2024 - Present
    • Kuwait

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  H.H THE Amir's Private Affairs Office

  • Doha, Qatar

  • Head Chef

    • Jul 2023 - Mar 2024
    • Doha, Qatar

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  Power International Holding

  • Doha, Qatar

  • Executive Sous Chef

    • Oct 2020 - Jul 2023
    • Doha, Qatar

    •Supervised two distinct kitchens throughout the high volume meals period.• Managed food and supply inventory and ordering, based on budget set by corporate. While managing the area, kept the location under budget.• Honed leadership skills in a commercial kitchen managing a workforce of 80-90 employees.•Prepped & executed banquet events of up to 800attendees as well as offsite catered events.• Enforced strict HAACP and sanitation polices set by the company.• Keeping dally inventory records, ensuring food presentation meet outlined high quality standards.•Implemented a cross utilization of multiple dining areas increasing revenue by 15%.• Created, Planned, and executed unique menus for breakfast, lunch, dinner.

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  Park Hotel Group

  • India

  • Executive Sous Chef

    • Jan 2015 - Oct 2020
    • India

    •Interacts with guests to obtain feedback on product quality and service levels.•Response to and handles guest problems and complaints.•Able to make recommendations to the Executive Chef regardina succession planning.•To be aware of all financial budgets and goals..To ensure that guests are always receiving an exceptional dining experience representing true value for money.•Ensure that all recipes and product yields are accurately costed and reviewed regularly.•Ensure that all food items are prepared as per standard recipe cards whilst maintaining portion control and minimizing waste.•Ensure that food stock levels within the culinary department areas are of sufficient and available in relevance to the hotel occupancy and function forecasts.

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  AMWAJ Catering Services Company Limited

  • Doha, Qatar

  • Head Chef

    • Oct 2010 - Nov 2014
    • Doha, Qatar

    .Managed a high volume kitchen of 80 staff members for a catering.•Controlled food costs and ensured profit, monitoring purchases and catering Operation.• Ensured weekly scheduling was consistent with projected sales.•Demonstrated or culinary techniques to staff to ensure proper preparation,presentation and quality of new menus.•Ensured proper equipment operation and maintenance to ensure proper safety & sanitation in kitchen.• Controlled and managed food cost and inventory from 37% to 28%.• Developed menus for casual and fine dining rooms.• Interviewed. Trained, scheduled, and directed culinary staff.

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  Landmark Group

  • Dubai, United Arab Emirates

  • Sr. Sous Chef

    • Feb 2008 - Mar 2010
    • Dubai, United Arab Emirates

    •Accountable for the smooth running of the kitchen, Including the preparation,cooking and presentation or all foods to the agreed standard's.• Overall check on the accuracy or standards or all food deliveries.•To ensure that all statutory elements of health and hygiene are adhered to and maintain the Premises in a sate and healthy condition and to a high standard•To monitor the safe storage and control of potentially harmful materials and chemicals used within the department and ensure that such materials areappropriately marked and signposted.• To be responsible for all aspects of the departments risk management, including ensuring all necessary risk assessments are completed and the necessary checks in place to meet all audit requirements.• To be responsible for ensuring the safe and efficient operation or all kitchen equipment.

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  Ramada by Wyndham

  • Doha, Qatar

  • Sous Chef

    • Jan 2002 - May 2007
    • Doha, Qatar

    • Design menus that ennance customers' culinary experience while keeping up high quality.•Submit cost proposals for menu items• Create and test new menus.• Provide feedback regarding the food quality or large bulk purchases.•Ensure that all food preparation is in accordance with regulatory guidelines.• Design standardized food presentation guidelines for each dish

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  HAFFA HOUSE HOTEL - MUSCAT

  • Muscat, Masqaţ, Oman

  • Chef De Partie

    • Jun 1999 - Aug 2001
    • Muscat, Masqaţ, Oman

    •Assisting the Head Chef and Sous Chef in creatina menu items. recipes and developing dishes• Preparing meat and fish Assisting with the management of health and safety.•Assisting with the management of food hygiene practices •Managing and training any Commis Chef•Monitoring portion and waste control• Overseeing the maintenance of kitcnen and food sarety standards.