CDP - Silver Sea Cruise {Silver Spirit}
(2024-01)
- Plan and execute menus in collaboration with other colleagues
- Ensure adequacy of supplies at all times
- Place orders in a timely manner
- Manage ingredient that should be frequently available on a daily basis
- Follow the directions of the executive and sous chef
- Suggest new ways of presentation of dishes
- Suggest new rules and procedures for optimizing the cooking process
- Maintaining hygiene standards an ph recording an paper work
CDP - Moven Pick Resort Almarjan Island
(2021-01 - 2024-12)
- Purchase appropriate supplies and manages food
- Possess a positive attitude, ability to multi task, work organized and cleanly
- Have a willingness to take initiative and make decisions with established guidelines
- Have a passion for high quality results and exceptional customer service
- Possess a well developed palette and will be familiar with multiple cooking techniques
- Have a desire to continuously improve their skills set and strive for excellence
- To effectively control the food production giving maximum quality and yield
- Monitoring staff compliance with prescribed operating methods and exercising necessary control to ensure security of stock and property of the company
- Support on your shift internal communications requirements linking kitchen personnel with other operating departments of the hotel are working efficiently
- Maintaining food safety & hygiene and keeping all ph record according to standard
Chef De Partie - The Westin Hotel Doha & Spa
(2019-01 - 2021-12)
- Followed recipes, controls, portion and presentation specifications as set by the restaurant.
- Assume responsibility for quality of the products that are served.
- Responsible for performing other related duties as assigned by the Head Chef.
- Cooking, and preparing food and presenting high qualities dishes.
- Following proper plate presentation and garnish set up for all dishes is also done tasked to track and report any food waste.
- Responsible to handle, store and rotate all the products properly.
- Assigned to prepare dishes for customers with food allergies or intolerances.
- Ensure highest levels of guests satisfaction quality, operating and food costs on an ongoing basis.
Demi Chef - Meridian Hotel & Spa Resort (UAE)
(2017-01 - 2018-12)
- Assisting with the management of health and safety.
- Managing and training commis chefs
- Assisting head chef and sue chef in creating menu item, recipes and develop in dishes.
- Holding daily briefing to the junior's chefs regarding cooking technique and kitchen hygiene.
- Control food stock and food cost in his section.
- Work according to the menu specification by the chef.
- Keep work area clean at all times in hygienic condition according to the rules seb by the hotel.
- Following proper plate presentation and garnish set up for all dishes is also done tasked to track and report any food waste.
