Akram Ali Email and Phone Number

1. Prepare the daily mis-en-place and food production in different sections of the main kitchen or satellites2. Coordinate daily tasks with the Sous Chef or Executive Chef3. Follow the instructions and recommendations from the immediate superiors to complete the daily tasks4. Ensure the highest standards and consistent quality in the daily preparation and keep up to date with the new products, recipes and preparation techniques5. Instruct and lead subordinates through their daily requirements in food preparation and actively take part in set up and supervising of buffets and special functions

professional preparation and distribution of daily meals in accordance with the menu cycleresponsibility of station/postassist in ordering, storing and loading goodsco-responsible for daily cleaning and adhering to hygiene standards in accordance with HACCP

To work as directed on station of assignment under appropriate Chef de Partie. Set up station properly and on time for each service period. Make sure all food is prepared by recipes designated by the Sous Chef or Chef de Partie. Make sure quality and quantity meets our standard. Notify Sous Chef or Chef de Partie of any problems or complaints as when they arise. Be able to work in another area when needed and take part in cross training when directed. Be able to assist in same day preparation and advance preparation for another station as instructed by the supervisor. Be able to come to any and all kitchen meetings whilst on duty or otherwise. Follow clean as you go policy and keep work area clean at all times. Do not leave your section without doing the final check. All food items for storage must be covered, dated and labelled according 70 point checklist.

•Establishment of the partie to which you are assigned•Preparations kitchen •Achievements culinary hot or cold cooking•Cleaning and storage of the partie to which you are assigned•Respect for hygiene and safety•Preparation of toppings as directed by the Chef of Partie of the section to which it is assigned.•Maintain work area in perfect conditions of cleanliness and hygiene including cold rooms, freezers and equipment in accordance with HACCP standards.•To report for duty punctually wearing the correct uniform. To maintain a high standard of personal appearance and hygiene and adhere to the hotel and department appearance standards.•To provide friendly, courteous and professional service at all times.•To maintain good working relationships with colleagues and all other departments