Experience

Gulf Hotel

• Bahrain
• Food and Beverage Services
• 100 - 200 Employee

• Sous Chef

  • Feb 2016 - Present

  • Responsible for all daily operational aspects of the Food and Beverage Department of the Hotel. • Hands on training, coordinating, organizing, leading and motivating F&B team members. • Recruit all employees, in coordination with the HRD. • Develop close working relationships with other departments, municipality and suppliers. • Promote outlets and use innovative methods to generate revenue, increase average spends, covers and profitability while meeting productivity ratios and remaining cost effective. •Handling guest complaints and thorough follow up and remedy all situations. •Implementation of IHG brand and synergies with Ibis in manning and utilizing resources.



Crowne Plaza® Hotels & Resorts

• United States
• Hospitality
• 700 & Above Employee

• Sous chef

  • Apr 2010 - Present

  • Responsible for all daily operational aspects of the Food and Beverage Department of the Hotel. • Hands on training, coordinating, organizing, leading and motivating F&B team members. • Recruit all employees, in coordination with the HRD. • Develop close working relationships with other departments, municipality and suppliers. • Promote outlets and use innovative methods to generate revenue, increase average spends, covers and profitability while meeting productivity ratios and remaining cost effective. •Handling guest complaints and thorough follow up and remedy all situations. •Implementation of IHG brand and synergies with Ibis in manning and utilizing resources.



center park salt resort Australia

• center park salt new south walls australia

• Sous Chef

  • Sep 2008 - Mar 2011

  • Ensure that a high standard of preparations and presentation is achieved before any dish leaves the kitchen. • Make sure and checks that all mis-en-place is up to date and liaise with other sections with their mis-en-place and wastage. • Check kitchen beverage stock and control on a daily basis. • Oversees staff on the section, training on the job, and ensure that the section runs smoothly and efficiently. • Delegate staff in their duties and keep up standards in health, safety and hygiene. • Reports and defective machinery or equipment immediately to the Head Chef • Be constantly aware of new ideas and create new dishes in the F & B outlets. • Ensure that all food items are date stamped. devloping and leading good tem keeper and doing good management team.



Millennium Hotels and Resorts

• Singapore
• Hospitality
• 700 & Above Employee

• sinear Chef de Partie

  • Aug 2006 - Sep 2008

  main responsibality make sure break fast bufeted, lunch & dinner bufeted, cocktails recieption bufeted set up, thyeim night bufet set up, rom service ala cart, pool bar ala cart, caffee shop menu ala cart, set up, Leading the team to produce the highest quality of food preparation combined with excellent presentation & fallows the brand standard recipes. Key role player in menu preparation and development. Taking on further educating and training of colleagues. Assisting the Hygiene Officer to maintain quality control and HACCP (Hazard Analysis Critical Control Point) concept. Cost control. Coordinate and supervise to assistant cook. Enter métier check daily quality of fruits and vegetable, stock in frozen food verities & ordering in the Market. Check special menu order and special function menu and cocktails parties menu and prepare them on time to time fallow up and make sure. Report item that are not available in the hotel & not in stock with supplier running out to executive chef or executive souse chef. Report economic food production and minimization of food west. Distribution of leftover food to cold galley or staff galley. Menu planning. VIPs. Set menu planning and cost control. Planning & organizing for Food & beverage Promotion, & weekend thyme night programmed.



Marina Hotels kuwait

• kuwait

• chef de partie incharge banquaite

  • May 2005 - Aug 2006

  main responsibality make sure break fast bufeted, lunch & dinner bufeted, cocktails recieption bufeted set up, thyeim night bufet set up, rom service ala cart, pool bar ala cart, caffee shop menu ala cart, set up, Leading the team to produce the highest quality of food preparation combined with excellent presentation & fallows the brand standard recipes. Key role player in menu preparation and development. Taking on further educating and training of colleagues. Assisting the Hygiene Officer to maintain quality control and HACCP (Hazard Analysis Critical Control Point) concept. Cost control. Coordinate and supervise to assistant cook. Enter métier check daily quality of fruits and vegetable, stock in frozen food verities & ordering in the Market. Check special menu order and special function menu and cocktails parties menu and prepare them on time to time fallow up and make sure. Report item that are not available in the hotel & not in stock with supplier running out to executive chef or executive souse chef. Report economic food production and minimization of food west. Distribution of leftover food to cold galley or staff galley. Menu planning. VIPs. Set menu planning and cost control. Planning & organizing for Food & beverage Promotion, & weekend thyme night programmed.



Millennium Hotels and Resorts

• Singapore
• Hospitality
• 700 & Above Employee

• Chef de Partie

  • Feb 2004 - May 2005

  working in sevilos italian reastaurent. MAIN RESPOSIBALITY product of fresh tradisnal pasta & pizza veraities, Kitchen Duty schulder, Leading the team to produce the highest quality of food preparation combined with excellent presentation & fallows the brand standard recipes. Key role player in menu preparation and development. Taking on further educating and training of colleagues. Assisting the Hygiene Officer to maintain quality control and HACCP (Hazard Analysis Critical Cantrol Point) concept. Cost control. Coordinate and supervise to assistant cook. Enter métier check daily quality of fruits and vegetable, stock in frozen food verities & ordering in the Market. Check special menu order and special function menu and cocktails parties menu and prepare them on time to time fallow up and make sure. Report item that are not available in the hotel & not in stock with supplier running out to executive chef or executive souse chef. Report economic food production and minimization of food west. Distribution of leftover food to cold galley or staff galley. Menu planning. VIPs. Set menu planning and cost control. Planning & organizing for Food & beverage Promotion, & weekend thyme night programmed.