Experience

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  V Hotels

  • Dubai, United Arab Emirates

  • Demi Chef De Partie

    • Oct 2021 - Present
    • Dubai, United Arab Emirates

    Preparing, cooking, and presenting dishes within my specialityPrepare ingredients that should be frequently available (vegetables, spices etc.)Maintain health, hygiene, and safety requirementsI Have full knowledge of all menu items, daily features and promotionsEnsure the cleanliness and maintenance of all work areas, utensils, and equipmentEnsure that the area of responsibility is kept clean and tidy at all timesEnsure that the Head chef is informed on ingredient orders, maintains par stock levels, and accepts and stores food deliveries according to SOPsEnsure that all mise-en-place is always freshly prepared and on timeEnsure that all dishes are correctly garnished, have the correct portion and sized and are presented on the prescribed serving dish in the prescribed manner.Follow the guidance of the Head/Sous chef and have input in new ways of presentation or dishesPut effort in optimizing the cooking process with attention to speed and qualityHelp to maintain a climate of smooth and friendly cooperation

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  Hilton Ras Al Khaimah Beach Resort

  • Ras al-Khaima, Émirats arabes unis

  • Demi Chef De Partie

    • Feb 2021 - Sep 2021
    • Ras al-Khaima, Émirats arabes unis

    Prepares the necessary things to be needed in cooking of food by the chef.Supporting to chef de partie to handle company caterings.Responsibilities included overseeing (food storage - expiry - hygiene).Cooks foods according to the menu given by the head chef.Suggest and chare to the oriental chef my knowledge and experiences in cooking Arabic ,European and International dishes.Keep all working areas clean and tidy and ensure no cross contamination

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  TUI SENSIMAR Alaya Resort (Adults-only)

  • Sousse Governorate, Tunisia

  • commi chef

    • Jul 2019 - Sep 2020
    • Sousse Governorate, Tunisia

    Worked extensively in all the main sections of the kitchen i.e. Main Course, Pasta, Salads and Cold Kitchen. Ensuring the highest standard of food being prepared and served to the guest...Interacting with the Guests on a regular basis about their choice of food, taste and preferences and exceeding their expectations.Maintaining proper inventory stores by effectively ordering of stores by forecasting the business. Overlooking the FSMS documentation which were mandatory as per the Food Safety Laws

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  Iberostar Group

  • Sousse Governorate, Tunisia

  • Commis Chef

    • Sep 2017 - Jun 2019
    • Sousse Governorate, Tunisia

    traineeship in iberostar hotel traineeship in blu tui sensimar hotel traineeship in steigenberger hotel