John Christopher Berdos Email & Phone Number

Dubai, United Arab Emirates

• Takes care of daily food preparation and duties assigned by the superiors to meet the standard and the quality set by the Restaurant.• Follows the instructions and recommendations from the immediate superiors to complete the daily tasks.• Coordinates daily tasks with the Sous Chef.• Responsible to supervise junior chefs or commis.• Able to estimate the daily production needs and checking the quality of raw and cooked food products to ensure that standards are met.• Ensure that the production, preparation and presentation of food are of the highest quality at all times.• Ensure highest levels of guest satisfaction, quality, operating and food costs on an ongoing basis.• Knowledge of all standard procedures and policies pertaining to food preparation, receiving, storage and sanitation.• Full awareness of all menu items, their recipes, methods of production and presentation standards.• Follows good preservation standards for the proper handling of all food products at the right temperature.• Operate and maintain all department equipment and reporting of malfunctioning.• Ensure effective communication between staff by maintaining a secure and friendly working environment.• Establishing and maintaining effective inter-departmental working relationships.• Have excellent knowledge of menu creation, whilst maintaining quality and controlling costs in a volume food business.• Personally responsible for hygiene, safety and correct use of equipment and utensils.• Ability to produce own work in accordance with a deadline and to assist and encourage others in achieving this aim.• Checks periodically expiry dates and proper storage of food items in the section.• Consults daily with Sous Chef and Executive chef on the daily requirements, functions and also about any last minute events.• Guides and trains the subordinates on a daily basis to ensure high motivation and economical working environment.

Dubai, United Arab Emirates

• Ensuring you and your team have high standards of food hygiene and follow the rules of health and safety Monitoring portion and waste control to maintain profit margins Helping the Sous Chef and Head chef to develop new dishes and menus Preparing, cooking and presenting dishes within your specialty Checking and ordering the stocks.• Employed thorough understanding of menu content, recipes and food presentation guidelines to strictly uphold professional standards.• Changed and sanitized all cutting boards, benches and surfaces between tasks to avoid cross-contamination.• Provided excellent customer service by addressing needs of customers in a timely and effective manner and modelling suggestive selling techniques to increase sales.

Dubai, United Arab Emirates

• Consistently ensured excellent food quality standards for outstanding customer satisfaction.• Kept a calm head in a fast-paced kitchen to deliver high quality dishes in a timely fashion.• Contributed to kitchen revenue through effective food-cost control and minimal-waste approach.• Inventoried food, ingredient and supply stock to prepare and plan vendor orders.• Verified compliance in preparation of menu items and customer special requests.• Ensured personnel safety, kitchen sanitation and proper food handling or storage.• Prepare and Cook Meat (Poultry, Pork, Beef Dishes).• Prepare and Cook Seafood Sea Food Dishes.• Prepare and cook vegetables.• Prepare and Cook Soup.• Assume 100% responsibility for quality of products serve.• Knows and accomplished complies consistently with our standard portion sizes, cooking methods, quality standards and kitchen rules policies and procedures.• Follows proper plate presentation and garnish set up for all dishes.• Close the kitchen properly and follows the closing checklist for kitchen station.

Dubai, United Arab Emirates

* To ensure that room service is always delivered in line with the best service standards. * To interact with guests to ensure maximum guest satisfaction and maximize the returns to the hotel. * To be a sales ambassador for the hotel, generating and following up on potential sales leads to maximize business for the hotel. This may include F&B up-selling, or the promotion of other services offered by the hotel.* To fully participate in departmental training to improve personal skills and hotel service levels.* To ensure that guest orders are delivered on time, that tray setups are done accordingly to the order, and that orders are thoroughly checked before being delivered to guestrooms.* To ensure that tray clearance is done quickly, and that corridors are constantly checked and cleared of empty trays and trolleys.