Number of rooms: 360 Number of restaurants: 03Total covers per day: 200 Number of kitchens: 07Property Website: www.retaj-alrayyan.com Total No. in the Chef's Brigade: 40Total Chef's working under me: 05Detailed Description of duties:To perform duties assigned by the Executive chef in order to provided the highest quality of food to our guest. Supervises, co-ordinates and participates in the preparation of Salads,Canapes and dressing… Show more Number of rooms: 360 Number of restaurants: 03Total covers per day: 200 Number of kitchens: 07Property Website: www.retaj-alrayyan.com Total No. in the Chef's Brigade: 40Total Chef's working under me: 05Detailed Description of duties:To perform duties assigned by the Executive chef in order to provided the highest quality of food to our guest. Supervises, co-ordinates and participates in the preparation of Salads,Canapes and dressing, daily special thyme night like (Seafood, French, Italian,Asian , Tex Mex,Oriental,Indian, curry and carvery,Fareastern) and banquets, Observes and taste food when being cooked, insure that the food is prepared according to recipes and culinary manner.Supply all kitchen outlets according to inter kitchen requisitation and prepared the requisition for grocery and food items based on par stockCheek the daily menu and function sheet, and par stock to determine the type and quality food item to be prepared item.Insure the hotel and cost control and policies and procedures are followed.Responsible professional appearance training and motivation of all sub co-ordinatesResponsible to train new staff by taking their classes, short briefings and meetings, from time to time, as scheduled by the head of the departmentAssisting the executive Chef as Chef on Duty whenever required, ordering of vegetable and fruits and checking them for the standard quality required at the time of receiving.Arranging workforce for smooth running of the kitchen.Controlling portion food cost as well as the unit food cost without compromising the quality, visual appeal &food aesthetics.Maintenance of International Hygiene & quality standards both for raw &cooked food by the implementation of the following methods. Proper temperature checks Maintenance of cooling chain Incorporation of HACCP manual in the work to all customers. Show less

Very Good Communication skills,Good Coordinator,strong leadership Skills, self motivated & Regulerly updated with latest Culinary Trends.”I am very Passionate about my work Very Authentic, very, very true chef withought manuplating the authenticity , Aroma & taste of the Recipes of the Nations I am very refined and unique kind of Garde de Manger Chef who create a single product from my inner soul to make my Guest satisfied & happy because of lovely creations …]

Number of rooms: 394 Number of restaurants: 12Total covers per day: 600 Number of kitchens: 12Property Website: www.jebelali-interational.com Total No. in the Chef's Brigade: 120Total Chef's working under me: 07Detailed Description of duties:To perform duties assigned by the sous chef in order to provided the highest quality of food to our guest. Supervises, co-ordinates and participates in the preparation of Salads,Canapes and dressing, daily special thyme… Show more Number of rooms: 394 Number of restaurants: 12Total covers per day: 600 Number of kitchens: 12Property Website: www.jebelali-interational.com Total No. in the Chef's Brigade: 120Total Chef's working under me: 07Detailed Description of duties:To perform duties assigned by the sous chef in order to provided the highest quality of food to our guest. Supervises, co-ordinates and participates in the preparation of Salads,Canapes and dressing, daily special thyme night like (Seafood, French, Italian,Asian , Tex Mex,Oriental,Indian, curry and carvery) and banquets, Observes and taste food when being cooked, insure that the food is prepared according to recipes and culinary manner.Supply all kitchen outlets according to inter kitchen requisitation and prepared the requisition for grocery and food items based on par stockCheek the daily menu and function sheet, and par stock to determine the type and quality food item to be prepared item.Insure the hotel and cost control and policies and procedures are followed.Responsible professional appearance training and motivation of all sub co-ordinates Show less

Number of rooms: 329 rooms 11 Villas Number of restaurants: 3Total covers per day: 150 Number of kitchens: 3Property Website: www.lemeridien-hotels.com Total No. in the Chef's Brigade: 30Total Chef's working under me: 5Detailed Description of duties:To perform duties assigned by the sous chef in order to provided the highest quality of food to our guest.Supervises, co-ordinates and participates in the preparation of Salads,Cold Cuts,Canapes,Sandwiches and dressing… Show more Number of rooms: 329 rooms 11 Villas Number of restaurants: 3Total covers per day: 150 Number of kitchens: 3Property Website: www.lemeridien-hotels.com Total No. in the Chef's Brigade: 30Total Chef's working under me: 5Detailed Description of duties:To perform duties assigned by the sous chef in order to provided the highest quality of food to our guest.Supervises, co-ordinates and participates in the preparation of Salads,Cold Cuts,Canapes,Sandwiches and dressing, daily special thyme night like (Seafood, French, Italian,Asian , Tex Mex,Oriental,Indian, curry and carvery) and banquetsResponsible for planning and directing the workflow of the section.Order the supplies and ensure availability of stock at all time.Training of the staff in the kitchen.Managing the duty roaster for the department to ensure appropriate staffing at all times.Ensuring that the highest levels of hygiene are maintained at all time in the department.Catering for cold buffet, fixed menu of up to 2000 guests Show less

Number of rooms: 524 Number of restaurants: 7Total covers per day: 400 Number of kitchens: 7Property Website: www.holidayinnCrownePlazaTotal No. in the Chef's Brigade: 105Total Chef's working under me: Detailed Description of duties:To perform duties assigned by the sous chef/chef de partie in order to provide the highest quality of food to our guest.Making mise-en-place for international lunch and dinner buffet and breakfast items.

Number of rooms: 525 Number of restaurants: 7Total covers per day: 400 Number of kitchens: 7Property Website: www.hiltonhotel.comTotal No. in the Chef's Brigade: 105Total Chef's working under you: 4Detailed Description of duties: To perform duties assigned by the Sous chef/chef de Partie in order to provid the highest quality of food to our guest.Responsible for ordering food supplies for the section.Making mise- en- place for international lunch and dinner… Show more Number of rooms: 525 Number of restaurants: 7Total covers per day: 400 Number of kitchens: 7Property Website: www.hiltonhotel.comTotal No. in the Chef's Brigade: 105Total Chef's working under you: 4Detailed Description of duties: To perform duties assigned by the Sous chef/chef de Partie in order to provid the highest quality of food to our guest.Responsible for ordering food supplies for the section.Making mise- en- place for international lunch and dinner buffet and breakfast items.Maintaining highest standards of cleanliness and hygiene in the display kitchen Maintaining the standards of the kitchen and the food.Indenting and maintaining the par stock levels of the store items.Checking the quality of the meats on an everyday basis.Checking the quality of the daily vegetables and suppliesIndenting supplies for the daily requirements. Show less