Research and Development (R&D) Chef for the well know brands in Kuwait as well as over all GCC.CURE (Asian Mediterranean concept Fine dining Rest).JAR Restaurant .(Saudi,Qatar)CHKN.(Kuwait ,Saudi,Qatar,Bahrain,Sharjah)ABBY BURGER. ABBY SHAWAYA.ROBYAN Marcheese (QATAR).BUNCH(SAUDI).THEO.(SAUDI)KUNG.(Asian)

Menu planing.Schedules and coordinates the work of chefs, cooks and other kitchen employees to assure that food preparation is economical and technically correct and within budgeted labor cost goals.Approves the requisition of products and other necessary food supplies.Ensures that high standards of sanitation, cleanliness and safety are maintained throughout all kitchen areas at all times.Establishes controls to minimize food and supply waste and theft.Safeguards all food preparation employees by implementing training to increase their knowledge about safety,sanitation and accident prevention principles.Develops standard recipes and techniques for food preparation and presentation which help to assure consistently high quality and to minimize food costs; exercises portion control for all items served and assists in establishing menu selling prices.Prepares necessary data for applicable parts of the budget; projects annual food, labor and other costs and monitors actual financial results; takes corrective action as necessary to help assure that financial goals are met.Attends food and beverage staff and management meetings.Cooks or directly supervises the cooking of items that require skillful preparation.Ensures proper staffing for maximum productivity and high standards of quality; controls food and payroll costs to achieve maximum profitability.Evaluates food products to assure that quality standards are consistently attained.Interacts with food and beverage management to assure that food production consistently exceeds the expectations of members and guests.Evaluates products to assure that quality, price and related goods are consistently met.Establishes and maintains a regular cleaning and maintenance schedule for all kitchen areas and equipment.Provides training and professional development opportunities for all kitchen staffPerform other duties as directed.

To ensure that all staff are correctly dressedto satisfy statutory requirements as well asenhancing the image of the establishment.To ensure that all stocks are ordered to thecorrect quantities, quality and price.To ensure that all stocks are being keptsecurely and under the correct conditionsapplicable to each type of commodity stored.To regularly meet with the storekeeper toensure that the correct stocks are kept.To regularly hold maintenance checks withthe Maintenance Manager to ensure that noequipment breaks down.To ensure that all statutory notices are postedat all relevant points and that such notices areconspicuously placed.To ensure that attendance registers are keptdaily and that any absenteeism is immediatelybrought to the attention of the PersonnelDepartment.To ensure that all staff under your control arefully informed in respect of disciplinaryprocedures, the handling of grievances, etc.To ensure that all documents are sent to theappropriate accounts department immediatelyfor processing.To constantly update your knowledge andskills for the good of the establishment andthe profession.To conduct regular stock checks/stock takes.To ensure that expenses are within budgetedlimits.To ensure that all information which isrequired to compile meaningful budgets isavailable at all times.

Culinary sessions for the guest...Staff training in hygiene and food preparation. Interacting with clients, handle requests and resolving complaints. Menu planning Maintain highest professional food quality and sanitation standard.Plan and direct food preparation and culinary activitiesModify menus or create new ones that meet quality standardsEstimate food requirements and food/labor costsSupervise kitchen staff’s activitiesArrange for equipment purchases and repairsRecruit and manage kitchen staffRectify arising problems or complaintsGive prepared plates the “final touch”Perform administrative dutiesComply with nutrition and sanitation regulations and safety standardsKeep time and payroll recordsMaintain a positive and professional approach with coworkers and customers