Responsible for planning and enhancing menus and creative Italian and continental. Preparation in line with the international standards.Managed a staff of 20 people. Maintaining HAACCP logs according to the Saudi hygiene policies. Establish framework for the department including assignments, time schedules and job descriptions. Task responsibilities include upkeep, maintenance & hygiene of the Kitchen; food forecasting, ordering of food supplies on board & maintaining optimum levels of food inventories Responsible for planning the set menu items and any specials as well as provide the recipes. Manage the team for better performance and efficiency while providing regular training sessions to the new cooks; allocate work to the team members.

Created new recipes and updated existing menu to reflect more consistent quality service. Responsible for planning and enhancing menus and creative Italian and continental cuisines preparation in line with the international standards. Responsible for ordering and inventory. Responsible for prepare all type of sauces and new dishes and garnished. Supervised all prep and line cooks. Maintaining HAACCP logs according to the Uae policies. Trained new cooks. Managed a staff of 15 people Handled on site and off site catered meetings and events. Directed catering staff about food production aspects of special events being planned.

Responsible for making store requisition for the respective kitchens. Responsible for making duty roasters & shift allocations with the consultation of Sous Chef. Responsible for pick up the food as per priority of time without any delay. Co-operative & understanding with kitchen Directs food preparation and collaborates with executive chef. Helps in the design menu. Produces high quality garnish, including both design and taste. Oversees and supervises kitchen staff. Assists with menu planning, inventory, and management of supplies. Ensures that food is high quality and that kitchen is in good condition. Keeps stations clean and complies with food safety standards.Offers suggestions and creative ideas that can improve upon the kitchen’s performance.

Responsible for making Special Sauces and Main Course. Handling Continental Department Try to decrease the cost of food and increase the quality of food and garnishing the food during Lunch time. Ensure that all stations are set appropriately Process and store food items Make sure that all kitchen staff is aware of standards and protocols Manage rotation of food items in chillers Ensure kitchen and work area’s cleanliness Maintain and ensure the quality of prepared and raw items Reorganized the food rotation procedure by employing a “time log” for each type of food item. Follow the directions of the executive and sous chef. Ensure adherence to all relevant health, safety and hygiene standards

Responsible for Handling Italian Section and Prepare all types of Sauce and Garnishing food during pick up. Ensure that all stations are set appropriately Process and store food items Make sure that all kitchen staff is aware of standards and protocols Manage rotation of food items in chillers Ensure kitchen and work area’s cleanliness Maintain and ensure the quality of prepared and raw items Reorganized the food rotation procedure by employing a “time log” for each type of food item. Follow the directions of the executive and sous chef. Ensure adherence to all relevant health, safety and hygiene standards

Responsible for Prepared Sauces and Main course, Responsible for making store requisition for the respective kitchens. Maintaining HAACCP logs according to the UAE Hygiene policies. Responsible for cooking the food at the right time, temperature and doneness with accompaniments and garnishes. Responsible for sending the dishes as per priority of the counter chef without any delay. Co-operative & understanding with kitchen colleagues & restaurant staff. Setting up, cleaning, and organizing work stations and helping other team members when needed. Monitoring other cooks and team members.

Responsible for the Preparation of sauces and main courses Responsible for mise-en-places & service of ala carte’ orders. Responsible for making store requisition for the respective kitchens. Maintaining HAACCP logs according to the Indian Hygiene policies. Responsible for cooking the food at right time, temperature and doneness with accompaniments and garnishes. Responsible for sending the dishes as per priority of the counter chef without any delay. Co-operative & understanding with kitchen colleagues & restaurant staff. Setting up, cleaning, and organizing work stations Assisting other cooks in preparing food or helping other team members when needed