Atlantis The Royal (Pre-opening team)

Atlantis the Palm

*Specific duties included:- Ensures the quality levels of kitchen production and presentation is maintained at its highest level at all times.- Demonstrates excellent product knowledge of all food and special functions held at the resort.- Monitors systematically the performance of the department and intervenes immediately if deviations occur. - Attends the daily Department Head meeting in absence of the Executive Chef - Ensures all food requisitions are prepared within the time parameters, set by the resort and always displays attributes of genuine hospitality.- Conducts performance appraisals for kitchen employees.- Assists supervisors in generating work schedules for kitchen personnel, according to forecasted demand requirements- Ordering and keeping fair stocks- Is responsible of the daily market list during the absence of the Executive Chef- Ensures that a safe, hygienically fit working environment is maintained at all times and reports any concerns or faults immediately.- Continuously trains and motivates subordinates to ensure resorts standards are maintained- Ensures that channels of communication are respected and information is disseminated to the correct receivers.- Attends daily F&B briefing and monthly F&B meeting- Conducts a monthly communication meetingAssists in the process of recruiting new employees for each of the respective kitchen- Handles any guest’s complaint in a professional manner, as per resort’s Policy & Procedure (service recovery).- Ensures that disciplinary actions are taken, when necessary, according to resort’s policies- Achievement of food cost for the kitchen - Performs any additional or special duties, as directed by the Executive Chef

*Specific duties included:In charge of Villa Beach Restaurant, Executive Pool and Beith al Bahar Villa’sHandling a Team of 10 chefs Handling a 24 hour operation with breakfast, lunch and fine dinning dinner restaurant, room service for 19 villa’s *Further trainings:Great LeadersLevel 3 food safety

Second in charge of the Seafood Restaurant. *Specific Duties included:Ordering and managing the kitchen operation.Changed the concept from Seafood to English Gastro PupHandling an Team of 10 chefsNew Menu presentationCovering the Duties and responsibilities of the Chef the Cuisine in his absence In charge of Department trainingsCreating new Menus with the Chef the Cuisine

*Specific duties included:In charge of ordering, quality control Handling an Team of 10 chefsNew Menu presentationCovering the Duties and responsibilities of the Chef the Cuisine in his absence In charge of Department trainingsCreating new Menus with the Chef the Cuisine

In Charge of Saucier Section. Managing a team of 12 colleagues*Specific duties included:Performing as Chef SaucierOrganisation of buffet lay-outsDesigning buffet set upIn-charge of the main kitchen Taking Responsibilities for functions and eventsOrdering of the ingredients for the banquet*Competition Junior Chef of the Year:2005 silver medal in practical cooking 2006 silver medal in 5 courses plated 2006 silver medal in practical cooking*Further trainings:Basic food hygiene HACCP intermediate Task/Group Trainer7 Habits TrainingMS Exploring OutlookWorking Smart with Outlook

From Apprenticeship till Junior Sous Chef position