The Playmaker whom responsible creating joyful moment and unforgettable experience

Multi tasking chef to overlook the whole FNB Operation

A head chef to run two restaurant with fine dinning and pool bar concept.Twisting a local ingredients with modern technique and cutting edge presentation

As Sr. Sous Chef in Vine all day dining restaurant, I am managing team of 14 chef and responsible for three deferent outlet including Sarab Lounge (Lobby Lounge) and Vintage Bar. My duty and responsibility includes:• Consistently offer professional, friendly and proactive guest service while supporting fellow Colleagues • Conduct daily shift briefings to Kitchen Colleagues • Manage inventories, pricing, cost controls, requisitioning and the issuing of supplies and equipment for food… Show more As Sr. Sous Chef in Vine all day dining restaurant, I am managing team of 14 chef and responsible for three deferent outlet including Sarab Lounge (Lobby Lounge) and Vintage Bar. My duty and responsibility includes:• Consistently offer professional, friendly and proactive guest service while supporting fellow Colleagues • Conduct daily shift briefings to Kitchen Colleagues • Manage inventories, pricing, cost controls, requisitioning and the issuing of supplies and equipment for food production • Cost menus accurately • Ensure all Kitchen Colleagues are aware of standards and expectations • Liaise daily with the Outlet Manager to keep open lines of communication regarding guest feedback • Maintain and enhance the food products through creative menu development and presentation • Maintain cleanliness and proper rotation of product in chillers • Balance operational, administrative and Colleague needs • Ensure proper staffing and scheduling in accordance to productivity guidelines • Ensure the cleanliness and maintenance of all work areas, utensils, and equipment • Follow kitchen policies, procedures and service standards • Follow all safety and sanitation policies when handling food and beverage HACCP practices in the kitchen, which are to comply with Doha Food Control Authority regulation• Identifying and developing new products and equipment to enhance production• Encouraging my team to generate and share new ideas• Directing and guiding kitchen team to provide a consistent, high quality of foodChef in charge in all day dinning, loby lounge and bar. Show less

As Sr. CDP / Junior Sous Chef in Cuiscene All Day Dinning Restaurant, leading team of 30 chef and 9 deferent section and sub-outlet, from daily breakfast, in room dinning, all day dinning with all show kitchen from cold kitchen, sushi bar, european continent, far east asia wox section, indian tandoor and arabic delicasy untill pool bar restaurant and Club Execuitve afternoon tea and happy hours. My key responsibilities are:1. Report to Executive Chef; manage outlet cost, daily purchase… Show more As Sr. CDP / Junior Sous Chef in Cuiscene All Day Dinning Restaurant, leading team of 30 chef and 9 deferent section and sub-outlet, from daily breakfast, in room dinning, all day dinning with all show kitchen from cold kitchen, sushi bar, european continent, far east asia wox section, indian tandoor and arabic delicasy untill pool bar restaurant and Club Execuitve afternoon tea and happy hours. My key responsibilities are:1. Report to Executive Chef; manage outlet cost, daily purchase direct and indirect suppliers.2. Assist Executive Chef in managing the outlets and supplies for Hotel with Buffet Restaurant (24 hours service), Amenities for VIP, A la Carte, lobby lounge and Executive Lounge.3. Supervising production and manage staff accordingly as per Standard Operational Procedure and HACCP.4. Manage and controlling food cost and wasted cost. 5. Create and developed menu cycle (International, Asian and Mediterranean in traditional or contemporary styles)6. Planning and calculating budget for 1-year period according to menu and seasonal product.7. Make a menu engineering for Festive Seasons, Special Event and Addressing the Food and Cocktail Canapés for a Fashionable Cocktail Canapés. 8. Using Fidelio Market Control to purchased ingredients and equipment.9. Create and addressing the Hotel for the Fashionable Cocktail Function.10. Assuring all the set up in buffet, banquet and lounges as per standard of Fairmont hotel Show less

As chef de partie/sushi chef in Garde Manger kitchen (pre-opening), responsible for preparing and presenting cold starters for all day dining restaurant and banquets set menu. Making all the cold buffet including individual dish, terinne, compose salad, salad station and sushi and sashimi live station for restaurant and banqueting. My other responsibilities are to ensure that the standards of hygiene are maintened and improved were possible, training and development of commis chef and ensuring… Show more As chef de partie/sushi chef in Garde Manger kitchen (pre-opening), responsible for preparing and presenting cold starters for all day dining restaurant and banquets set menu. Making all the cold buffet including individual dish, terinne, compose salad, salad station and sushi and sashimi live station for restaurant and banqueting. My other responsibilities are to ensure that the standards of hygiene are maintened and improved were possible, training and development of commis chef and ensuring correct stock rotation and minimisation of waistage. Show less

As senior chef de partie in Gusto Restaurant(pre-opening), My duty are assisting the head chef to creat the menu, ordering equipment, make a standart kitchen prosedure, make a jobs description for all kitchen and stewarding staff and do the set up for kitchen layout. When the restaurant open i take the responssibility of managing and delivering quality and well presentable dishes by managing a team of 13 chefs. The restaurants specialize in mediteranian cuisine with influence of italian, french… Show more As senior chef de partie in Gusto Restaurant(pre-opening), My duty are assisting the head chef to creat the menu, ordering equipment, make a standart kitchen prosedure, make a jobs description for all kitchen and stewarding staff and do the set up for kitchen layout. When the restaurant open i take the responssibility of managing and delivering quality and well presentable dishes by managing a team of 13 chefs. The restaurants specialize in mediteranian cuisine with influence of italian, french and spanish gourmet. My other duties are to maintain all inventories required to control our food cost and wastage every end of the month. I also take charge of training department related to food and training chefs and cooks for following procedures and rules while preparing healthy, delicious food along with quality. I take the responsibility of assigning menus for the day and present differen variety menus on different days which attract customers. Show less

As Chef De Partie/Sushi Chef in Madinat Jumeirah, Mina As-Salam hotel, responsibilities included having trained cuntless students and food service workers, taking care of facets of events, everything from initial client meetings, proposal, sales and culinary preparation to the loading of the truck along with my team. Responded for all purchasing and preparing of goods for parties ranging from 100 to 600 guests as well as multy-day events for any amount of people. Other duties implied: making… Show more As Chef De Partie/Sushi Chef in Madinat Jumeirah, Mina As-Salam hotel, responsibilities included having trained cuntless students and food service workers, taking care of facets of events, everything from initial client meetings, proposal, sales and culinary preparation to the loading of the truck along with my team. Responded for all purchasing and preparing of goods for parties ranging from 100 to 600 guests as well as multy-day events for any amount of people. Other duties implied: making all cold dishes item from sushi and sashimi to canape and terinne, decorating creations second to none, from creating big budget food station and event decor to the simplest themed buffet. Sustained numerous culinary demonstrations, profesional and for clients, my public speaking and educational classes have been highly sucsessful in the past 6 years. Show less

As commis - demi chef de partie in sushi bar kitchen, commissary and butchery, and banquet kitchen