• Work with the executive chef to produce diversified menus in accordance with the restaurant’s policy and vision;• Come up with new dishes which appeal to the clients, whenever required;• Establish the working schedule and organize the work in the kitchen so that everything works like a “well-oiled machinery”;• Produce high quality dishes that follow up the established menu and level up to location’s standards, as well as to clients’ requirements;• Plan the food design in order to create a perfect match between the dish’s aspect and its taste;• Discover talented chefs and train them in order to reach the high standards of the location;• Train the auxiliary kitchen staff in order to provide best results in minimum time and using at the maximum the available resources;• Maintain order and discipline in the kitchen during working hours;• Create tasting menus for clients interested in contracting the food for different events (wedding, banquets, corporate dinners, birthday parties, etc.)from their kitchen;• Developing a cross-marketing strategy in order to increase profit, such as pairing drinks with the food served;• Make sure the hygiene and food safety standards are met in all stages of food preparation, starting with the ingredients and ending with the finished dish which leaves the kitchen door;• Make sure that the professional equipment is in good conditions and signal any malfunction before it affects the staff or the clients.

*Preparing menu plans.*Placing food orders with approved suppliers and wholesalers.*Ensuring that the kitchen and service areas are always clean and tidy.*Managing the kitchens controllable expenses including food cost, supplies, uniforms and equipment..*Placing food orders with approved suppliers and wholesalers.*Cooking for special occasions i.e. birthdays, weddings etc.*Ensuring that all kitchen equipment is fully maintained at all times..*Maintaining accurate records of food supplies, and freezer / fridge temperatures.*Supervising and instructing kitchen staff members in the use of all equipment and hygiene procedures, giving help and guidance where appropriate.*Reporting immediately to managers any illness of an infectious nature or accidents incurred by a client or colleague.*Demonstrating new cooking techniques and equipment to staff.*Interacting with guests to obtain feedback on product quality and service levels.*Delegating tasks to staff.

2010- 2012

• Following the kitchen SOP guided and supervised by Chef de Partie.• Training including cutting and cooking under supervision.• Preparation including soup, sauces, salads and dessert.• Maintain cleanliness, hygiene and safety at work place.• Reporting duty to Chef de Partie.• Preparation for breakfast buffet including egg station• Training covered various aspects kitchen operation, including cleanliness, control and coordination of kitchen activities• Fire Safety Training

• Following the kitchen SOP guided and supervised by Chef de Partie.• Training including cutting and cooking under supervision.• Preparation including soup, sauces, salads and dessert.• Maintain cleanlines, hygiene and safety at work place.• Reporting duty to Chef de Partie.