Experience

National Corporation for Tourism & Hotels

• United Arab Emirates
• Hospitality
• 700 & Above Employee

• Head Chef

  • Nov 2021 - Present

  • Improved strategic kitchen planning by collecting and incorporating customer feedback. • Monitored sanitation practices to ensure employees followed standards and regulations. • Priced items correctly by analyzing the market, cooking labor, and materials costs. • Matched food orders with expected demand to minimize the risk of spoilage. • Incorporated new recipes by marketing offerings and training staff on correct cooking techniques. • Inspected foods throughout each shift, verifying the quality and attractiveness of each plate. • Kept customers interested in high-quality food and seasonal offerings. • Supervised and coordinated activities of cooks or workers engaged in food preparation. • Controlled costs with strong oversight of supply use and food portioning. Show less



Accuro – Specialist Support Services

• United Arab Emirates
• Food and Beverage Manufacturing
• 300 - 400 Employee

• Sous Chef

  • Jul 2017 - Mar 2022

• Head Chef

  • Jul 2017 - Mar 2022