Antony Peter Email & Phone Number

Dubai, Ae

Dubai, United Arab Emirates

 Maintain the highest possible hygiene and maintenance standards in Kitchen section. Preparing Costing and Infrasis for new Menu Support directly to the Chef in the daily operation, creating new menu, Foo tasting and take full responsibilities of section. Ensure that the quality levels of kitchen production and presentation is always maintained at its highest level. Demonstrate excellent product knowledge of all food and special functions held at the resort. Supervise the undertaking of physical asset inventories on scheduled month. Continuously trains and motivates all subordinates to ensure resorts standards are maintained

Dubai, United Arab Emirates

 To delegate responsibilities to staff and ensure tasks are completed on a timely manner. Being Chef in Charge in Two Pastry Shop. To perform any additional or special duties, as directed by a Sous Chef. To maintain the highest level of personal hygiene and grooming at all times, as per standard. To ensure excellent communication and working relationships with colleagues are maintained and contribute to the team spirit. To ensure all activities are carried out honestly, ethically and within the parameters of the U.A.E Law.

Kuwait

 Organize section according to the plan decided by the Outlet Chef, in order to ensure smooth operation Operate in a safe and environmentally friendly way to protect guests’ and employees’ health and safety, as well as protect and conserve the environment Comply with the hotel environmental, health and safety policies and procedures Practice economy of inventory items to ensure sufficient supplies and minimize cost by avoiding wastage and spoilages Support directly the Sous Chef or Chef de Partie in the daily operation and take full responsibilities of section and tasks assigned by immediate supervisor

Doha, Qatar

 Achieve the highest degree in applied hygiene and food safety as per the ADFCA, HACCP guidelines to ensure that the food served to the Guest is of highest quality and standard Ensure food prepared is according to the set menu specifications (pictures or/and portions) thus maintaining high standards set by the Outlet Chef Practice economy of inventory items to ensure sufficient supplies and minimize cost by avoiding wastage and spoilages

Cochin Area, India

 Manages and assesses in controlling and analyzing; Quality levels of food production, storage handling.  Cleanliness, sanitation and hygiene, HACCP  Enhancement of the breakfast, Lunch, Dinner ala Carte and Daily Buffets in the perspective areas.  Execute all production and plating in a timely, efficient manner and to meet & exceed guest expectations.

Jaipur, India

B.Sc Hotel Management & Catering Science, Food & Beverage Production

Higer Secondary, Business/Commerce, General

Education record