In charge Of Fully Productions Marketing As Per The Consumption Of Hotel Outlet Trainer of kitchen Brigade ensures high standards of hygiene in all kitchens. Communicate to outlet Chef in all relevant & important matters. To create high quality and creative food products to satisfy the customer. To provide hands on training to the staff whenever necessary. To control the food stock and cost. Lead by example using Hotel mission, vision and values

In charge for the Fiji restaurant. Daringly different food experience.This interactive venue showcases eight separate open kitchens, each one skilled in preparing authentic flavors from around the world. The perfect setting for a social evening or small groups, this concept encourages sharing and experimentation!

In charge for the Teatro (Asian-Western Dining Restaurant)'Taste a Nation' at the hotel's signature restaurant Teatro, a daringly different food experience.This interactive venue showcases open kitchens, each one skilled in preparing authentic flavors from around the world. The perfect setting for a social evening or small groups, this

Overlooking the all-day dining buffet restaurant, , and the a la carte. In charge of creating the menus & costing, staff training and organization. Assisting in the operating of the Outlet chef and sous chefs, and Set menu, events & costing ANISE (Inter Continental Dubai Festival City) – All day dining restaurant. – 6 live stations The restaurant serves international cuisine with authentic flavors and authentic chefs, placing the customer inside the kitchen via 6 themed live cooking stations. These provide guests with an interactive dining experience with a ‘chef to guest’ serving style. The

Euro-Asiatic Cuisine de Fusion dining Restaurant with up to 85 Seats Overlooking directly the ala carte restaurant,. In charge of Asian menu, staff training and organization. Assisting in the operating of the other outlets, and events

Bamboo Lagoon Far Eastern and fusion-meets-the-exotic cuisine with 160 seats ala carte service, The Grill. In charge of all the meat and fresh seafood market and sauce, stock to the very best standards Food Storing, Food dating for all the items FIFO Procedure, Checking Temperature and "Clean as you go

Looking after the production of the sauces, production ala-carteOverall responsibility for all food produced and served in Restaurant,To keep working area at all times in Hygienic conditions according to the rules Set by Restaurant Checking the available & unavailable food items in daily basis