Working in Multi Cuisine Kitchen. Continental, Indian, Chinese. Responsible for Planning menu, complete inventory. Planning and Controlling Quality Food Supply . Control food cost and wastage within the kitchens. Maintains waste at a minimum and determines that portion control is followed to ensure that the required food cost percentage is obtained.

 Working in Multi Cuisine Hot Kitchen. Continental, Italian, Mexican, Indian, Chinese. Responsible for Planning menu, complete inventory.  Planning and Controlling Quality Food Supply to the Organized parties by Clients.  Daily basis stock taking and present reporting to Executive Chef. Working in banquet kitchen & ala carte main kitchen. All Day Dining Restaurant. Supervises the work of the kitchen staff on a specific shift to ensure food preparation organization and presentation standards are followed. Maintains waste at a minimum and determines that portion control is followed to ensure that the required food cost percentage is obtained.

 Working in Continental, Italian, Arabic, Indian food in hot kitchen.  Responsible for Planning menu, complete inventory.  Planning and Controlling Quality Food Supply to the Organized parties by Clients.  Daily basis stock taking and present reporting to Executive Chef. following recipes Prepare requisitions for supplies and food items for production in work station. Supervise the team in the absence of the sous chef. Ensure high quality and consistency of food preparation and presentation. Control food cost and wastage within the kitchens. Respond positively and in a timely manner to all internal and external guest requests. Maintain a safe work environment.

 Working in Multi Cuisine Hot kitchen Continental,Italian, Arabic food . Responsible for setting menu, complete inventory.  Daily basis stock taking and present reporting to Executive Chef. Create menu design. Control daily market list. Made sure all the products coming in the hotel were of the required standards. Handle food cost analyst,budgeting,inventory control and purchasing. Made sure everything leaving the kitchen was of the standard needed. Maintain the haccp. Made daily training and briefing to the staff.  Supervises and participation in buffet set up and decoration.

Continental, Italian , Arabic kitchen  Every theme night in-charge for live cooking counter. Ensure inter-departmental communication and co-operation in the interest of better guest satisfaction. Provide courteous and professional service at all times. Ensure that food is properly stored and handled at all the times. Manage a clean workplace during and at the end of each duty

 Worked as commis-I in continental,Italian,Mexican kitchen.  Every theme night in-charge for live cooking counter. Ensure inter-departmental communication and co-operation in the interest of better guest satisfaction. Provide courteous and professional service at all times. Ensure that food is properly stored and handled at all times. Manage a clean workplace during and at the end of each duty. Ensure the quality and quantity of food meets hotel standards as directed. Assist chef de partie and demi chef de partie in setting goals and standards of

 Multi cuisine A GRADE restaurant with 120 covers and two banquet hall each with 100-120 pax capacity.  Control daily market list. Made sure all the products coming in the hotel were of the required standards. Handle food cost analyst,budgeting,inventory control and purchasing. Made sure everything leaving the kitchen was of the standard needed. Maintain the haccp

 In-charge of setting menu an inventory. Restaurant with 90 covers a continental cuisine.  Most of the clients from European. 120 room service.

 Worked as Commis-II in the continental kitchen. Ensure that food is properly stored and handled at all times. Maintain good working relationships with colleagues and have complete understanding and adhere to health & safety policy. Carry out any other reasonable duties as assigned

 Provide courteous and professional service at all times. Ensure that food is properly stored and handled at all times. Manage a clean workplace during and at the end of each duty. Ensure the quality and quantity of food meets hotel standards as directed.