- As we are working as cluster kitchen for two hotels, managing total of 1524 guest rooms and suite, 90 employees as chefs and 45 Stewards in Swissôtel makkah and total of 1624 guest rooms & suites, 95 employees as Chefs and 48 Stewards in Swissôtel Al Maqam.- Operating total six outlets and two in room dinning. Each restaurant capacity more than 3200 guests in each hotel. Offering over 5000 guest meal on daily basis for breakfast lunch and dinner.- Work with the Cluster Executive Chef in all aspects of costing, managing, hiring, training and review P&L reports.- Ensure & Establish the finest quality and value of food products is available and presented to guests in all areas of the hotels.- Develop and prepare menus suitable to each area of food & beverage, focusing on quality, creativity, presentation and guest expectations.- Control culinary employees' productivity within established criteria based on annual budgeted figures.- Control all food inventories while maintaining food cost targets within the budgeted guidelines.- Budgeting of labor cost, designing kitchen, find out all ingredients.- Develop and apply Menu engineering principles in all outlets, planning market list and prepare recipes.- Ensure all aspects of health and safety maintained, utilizing the E-Cristal program as a model for health and safety within the kitchen in compliance with HACCP.- Ensures that all kitchen equipment is in good working order and is properly maintained and utilized.- Promote and maintains a positive team role with all departments.- Striving to exceed guest expectation and always act in a professional manner.

Day to day operation Ordering { F.M.C } , Scheduling , Overseeing outlets and banquet Receiving and organizing proper storage of all food products following FIFO, Staff training and daily meeting, assistance Ex.sous chef and Ex. chef for all operation Steps {Food cost, control quality, menus, festival, promotion,}.

Main kitchen , hot and cold food , buffet .. senior sous chef

Oriental and Arabic sous chef

Cooking and preparing the food , market list , food cost , Food safety

In charge of the day to day operation in the oriental for banquet and buffet and brunch .

Worked in all kitchen areas and stations and butchery and assisted in training.

Main kitchen and pastry preparation and mise en place, service execution