Chef De Cuisine

• Nov 2022 - Present

Skill:Food Industry .Hygiene management.Event planning.Team building.culinary skill.sauces.customer satisfaction.Recipes Development.Time management.Employee Training.Food preparation.Cooking.Food Quality Restaurant Management.western cuisine.Food & Beverage. Skill:Food Industry .Hygiene management.Event planning.Team building.culinary skill.sauces.customer satisfaction.Recipes Development.Time management.Employee Training.Food preparation.Cooking.Food Quality Restaurant Management.western cuisine.Food & Beverage.

Chef De Partie

• Dec 2021 - Sep 2022

Commanding and assisting Commis chefs in the preparation of different foods in the working stations. ·Consistency and adherence to food production standards. ·Ensuring uniform and personal appearance are clean and professional. ·Daily temperature logs and ensuring proper labelling procedure is followed. ·Following daily production schedule and must ensure to complete all tasks before the appointed deadline. ·Compliance to sanitation, health & safety, and food safety standards within the kitchen. ·Meal preparations through following the standard recipes of each product. ·Assist with the preparation, cooking and presentation of all the different foods according to specified standards; ·Assist in all kitchen related activities including constantly checking and updating the shelf life of all products. ·Conducting inventory management and scheduled inventory organizations. Show less

Chef De Partie -Opening team

• Jan 2020 - Dec 2021

•Prepare the daily mis-en-place and food production in different sections of the main kitchen. •Coordinate daily tasks with the Sous Chef or Executive Chef •Follow the instructions and recommendations from the immediate superiors to complete the daily tasks •Ensure the highest standards and consistent quality in the daily preparation and keep up to date with the new products, recipes and preparation techniques •Instruct and lead subordinates through their daily requirements in food preparation and actively take part in set up and supervising of buffets and special functions •Coordinate and participate with other sections of requirements, cleanliness, wastage and cost control •Consult and check on daily requirements, functions and last minute events •Guide and train the subordinates on a daily basis to ensure high motivation and economical working environment Show less

Demi Chef de partie - Opening team

• Jun 2018 - Dec 2019

• Support the Chef de Partie or Sous Chef in the daily operation and work. • Work according to the menu specifications by the Chef de Partie. • Keep work area at all times in hygienic conditions according to the rules set by the hotel. • Control food stock and food cost in his section. • Prepare the daily mis-en-place and food production in different sections of the main kitchen or satellites. • Follow the instructions and recommendations from the immediate superiors to complete the daily tasks. • EEnsure the highest standards and consistent quality in the daily preparation and keep up to date with the new products, recipes and preparation techniques. • Instruct and lead subordinates through their daily requirements in food preparation and actively take part in set up of buffets and special functions. • Coordinate and participate with other sections of requirements, cleanliness, wastage and cost control. Show less

Demi chef de partie

• Feb 2017 - Aug 2018

cotrinetal & Arbic cook.

• 2014 - 2016

commis

• 2010 - 2012

F & B F & B