Aboobacker Mohammed Email & Phone Number

Adnec

United Arab Emirates-

United Arab Emirates

1) Communication 2) Service3) Health & Safety 4) Productivity profitability1. Communication-report directly to the Food & Beverage Director and Executive Chef. Provides functional assistance and directions to the outlet. To attend and contribute to all Food & Beverage department meetings. To maintains liaisons with the department Head. 2. Service – To Supervise the day to day functions of all stewarding employees facilities, sales and costs, organizes co-ordinates and controls the activities of the stewarding department during the operation and after hours of operation in the food & Beverage outlets.3.Health & Safety + Hygiene – Carry out fire, safety and evacuation procedure as required by the Hotel Fire policy. Complies with the Hotel Health, Safety & Hygiene Policy. Complies with Hotel Standards in relation to Hygiene and Presentation.4 -Productivity & Profitability – Ensure daily procedures are carried out to the correct standard. Check and analyze the daily hotel revenue figures. To control and analyze on an ongoing basis, the following o Quality levels of production o Merchandising and Marketing o Operating Costs o Sanitation, Cleanliness and Hygiene. To ensure optimum performance in each of above areas.

Dubai

United Arab Emirates

Seeking a challenging to bring out my true potential and excel the field. More than 12 years’ experience with Hilton international Hotel F&B back house field. Energetic dynamic approach to training &coaching of the team members Strong organization and motivation skill Delegate responsibilities appropriately ensure of health ,safety and hygieneConducting briefing everyday including checking the teams grooming company standard15 years experience with kitchen equipment's and banquet operating equipment's.15 years experience with manufactures chemicals deferent productsTraining tool box preparing every week for motivating new employees

Uae

Responsible for the planning, organization and execution of the quarterly count Responsibility for the orientation of new employees, prepare a utilities induction check list and arrange on the job training Controlling quality of washing equipment's, chinaware, glassware, flatware and supervise burnishing of silverware, kitchen cleaning and garbage disposalproper cleaning agent, processes and conduct technical job knowledge training Co-coordinating with executive chef and food beverage managers to check their requirements for the day and next day

Bachelor'S Degree, Pastoral Studies/Counseling

SSLC

Associate'S Degree, Hospitality Administration/Management

SSLC