I would like to share that I have started my new role as Executive Chef for Munatar Restaurant lounge and bar, Yas Island, Abudhabi

Taking care of 1.Taking care of Ava Latin American cuisine 1. Zasya Pan Asian Restaurant located at Rixos Premium Belek which has recently opened in April 20212. Nemo Restaurant located at Rixos Land of Legends from past 3 years3. New Projects

Nemo-Biggest Aquarium Eurasien Restaurant in Turkey

In Room Dining / Banquet / All day dining

Taking care of Al-liwan restaurants which is all day dining concept, in room dining and Shisha lounge

1. Delegating work with 11 commies 2 Demi Chef de Partie and 3 chef de parties.2. Checking the quality of the food which is made and which is stored in the Fridges3. In charge and taking care of House made Smoked Salmon and distributing to all the outlets.4. Checking the temperature records and following up if any problems arise.5. Maintaining the hygiene in the kitchen.6. Training the staff with regards to the standards and procedures of the hotel and the department.7. Reporting to CDC, taking responsibility in absence of Chef de cuisine.8. Butchery ordering and inventory, stock taking, par stock.9. Hiring and scheduling staff as per need.10. Cost control and portion control11. Menu merchandising.12. Daily line ups and briefing13. As a base kitchen making dressing and distribute to other outlets.14. Taking care of buffet setups of high tea, morning breakfast, coffee breaks, lunch and dinner.15. Attending guest meetings and CCS to understand better about preferences

Worked as a Chef de Partie in Gardemanger. Taking care of Breakfast & club lounge, events.

Worked as a CDP in cold kitchen ( commissary, butchery & Gardemanger) and Zoya which is all day dining food concept Assisting in banquet food set up and preparations

Started as a Kitchen steward & soon promoted to kitchen starting from Gardemanger & than step to Butchery.