Trains, develops, and motivates the culinary team to meet and exceed established food preparation standards on a consistent basis.Teaches preparation according to well defined recipes and follows up and discusses ways of constantly improving the cuisine at the property.Display exceptional leadership by providing a positive work environment, counselling employees as appropriate and demonstrating a dedicated and professional approach to management.provide directions for all day-to-day operations in the kitchen.I Understand employee positions well enough to perform duties in employees' absence or determine appropriate replacement to fill gaps.Provides guidance and direction to subordinates, including setting performance standards and monitoring performance.Utilizes interpersonal and communication skills to lead, influence, and kitchen staff.I always advocate sound financial/business decision making, demonstrates honesty, integrity and leads by example.Provides and supports service behaviors that are above and beyond for customer satisfaction and retention.I work to Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.Delegates as appropriate to develop supervisors and subordinates to accept responsibility and meet clearly defined goals and objectives.Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met.Coordinates with the purchasing department for the acquisition of needed goods and services.Ensure all products are prepared in a consistent manner and meet departmental appearance/quality standards.Ensure proper grooming and hygiene standards for all kitchen staff.Ensures all kitchen employees maintain required food handling and sanitation certifications.Ensure proper purchasing, receiving and food storage standards in the kitchen.

Pre Opening TeamLHW | The Leading Hotels of the WorldDeveloping unique and cuisine-appropriate menusCollaborating with the Restaurant Manager to set item pricesStaying current on developing trends in the restaurant industry Maintaining the kitchen and surrounding areas in conditions that meet the company standards and health code regulationsMonitoring inventory and purchasing supplies and food from approved vendorsHiring, training and supervising kitchen staffAssisting and directing kitchen staff in meal preparation, creation, plating and deliveryIdentifying and introducing new culinary techniquesPreparing meals and completing prep support as neededActively involved in menu development and maintaining updated and accurate costing of all dishes prepared and sold in the Food and Beverage operation. Determines how food should be presented and create decorative food displays.Recognizes superior quality products, presentations, and flavors.Ensures compliance with food handling and sanitation standards.Follows proper handling and right temperature of all food products.Ensures all equipment in the kitchen is properly maintained and in working order in accordance with local Health department and hotel standards.Reviews GSTS and RSTS comment of the guest satisfaction results and other data to identify areas of improvement.

Consistently offer professional, friendly, and proactive guest service while supporting fellow ColleaguesManage all Kitchens in the absence of the Executive ChefCreate all food menus with the guidance of the Executive ChefComplete daily market lists to ensure quality food ordering while maintaining budgeted costsMeet with Storekeepers to ensure quality & par levels are maintainedInteract closely with the Catering department to assist in function menu co-ordination and meet with clients as requiredConduct daily shift briefings with all Sous ChefsEnsure all kitchen Colleagues are aware of standards and expectationsLiaise daily with Outlet Managers and Sous Chefs to keep open lines of communication regarding guest feedbackBalance operational, administrative, and Colleague needsEnsure proper staffing and scheduling in accordance with productivity guidelinesFollow kitchen policies, procedures, and service standardsFollow all safety and sanitation policies when handling food and beverage

Handling the all-day dining (Garden Café Restaurant), Room Service, Ex. Luong, Tea lobby Luong, with multinational team of 32 chefs.• Ensuring proper daily preparation of menu items with the kitchen stations to exceed guest satisfaction and expectation.• Instructing the correct usage of kitchen equipment and machinery and to check that this is carried out in the correct manner by all Kitchen colleagues as set out by the health & safety regulations and correct the usage if necessary.• Completing material checklist e.g. mise-en-place within own department.• Checking each section daily to ensure work has been carried out in the proper manner.• Planning and completing rosters and reviewing on a daily basis with the Executive Chef/Executive Sous-Chef, overtime, rosters and holiday requirements and absenteeism.• actively participate in the training and development of the culinary colleagues, according to the monthly training plan, JD Power report “comment cards”, hygiene reports and any other Highlighted areas for fine tuning/development that would benefit the team and guests.• Conducts colleague performance appraisals to review colleagues’ general performance and discuss any areas for fine tuning/development and highlight areas of strength.• liaise with the Stewarding Manager in order to ensure high standards of cleanliness are maintained in all areas of the kitchen, such as machinery, small kitchen equipment, and fridges.• take responsibility for the quality of incoming products, ensuring that all food merchandise is in accordance with order sheets, receiving records and purchasing specifications.• assist the Executive Chef/Executive Sous Chef, communicate and delegate the production schedule for the day, collating quantities to be produced from the forecast and for the next day's operation, to the team with clear and concise details, and follow up.

Pre Opening Teamcoordinate staff and resources in a high volume, time sensitive environment.• manage food ordering, and process invoices according to standards set.• organize food production sheets for varied menu.• Conducts scheduled and routine physical inventories for food and supplies. Createspurchase orders for food and supplies with vendors and farmers. Receives records, andproperly stores food and supplies for the kitchen and events. Ensures freshness of allfood products through proper product rotation.- work as a team player with other managers to ensure a smooth operation in thecommissary and at all satellite sites• Proven skills in leadership, strong teamwork, working well under pressure, being selfmotivated,and improving culinary knowledge of cook staff• staff costs and food costs for organic and conventional ingredients• Monitors kitchen employees' time cards to ensure compliance with posted schedules• Collaborative work style, excellent interpersonal skills, demonstrated ability to work as apart of a team• Submits ideas for future goals, operational improvements, and personnel management toExecutive Management- handle issues presented on the fly from off-site locations and the commissarykitchen.• Investigate and resolve food quality issues including but not limited to ensuring food isprepared according to the correct recipe, served in the correct portion, and presented to bevisually pleasing. This includes ensuring proper reheating at the schools where we reheatand serve the end product and working with our on-site staff at the schools for providinginstruction.• Ensures compliance with all statutory and company hygiene regulations.• Checks all equipment regularly to avoid breakdowns.

• Sous Chef in KGril Restaurants (All Day Dining ).• Sous Chef in Room Service Kitchen.• Renovation Full Menu for Room Service By Creating and Presentation the Menu.• Train the kitchen staff and making sure that there are in line with the company’s agreed SOP’s to achieve the highest possible guest satisfaction.• Coordinating and executing training of the kitchen colleagues and cooking food on a daily basis according to business requirements.• Writing specific and accurate product specifications and standard recipes for use in the computer and by the Material Manager, and planning rosters on a weekly basis and reviewing overtime, rosters, holiday requirements and absenteeism.• Meets daily with kitchen Chefs and dining room staff to review ingredients, preparation, menu and service.

Pre Opening TeamHotel Info: 189 Keys, 2 Fine Dine Restaurants, All Day Dine, Room Service & Banquetshttp://www.theroyalhotelabudhabi.com/• Acting executive sous chef as in-charge of the entire kitchen operation, Hygiene & Stewarding• Responsible for multicultural team of 36 staffs, coaching and training. • Assist Executive Chef in the daily operation activities.• Conducts daily quality check of the entire production supplies before and after food preparations, wastage and cost control.• Educate production staffs on Menu details, Standard upkeep and quality control.• Supervise kitchen to its best hygienic conditions & maintain documentation according to HACCP regulation.• Coordinating through the daily requirements in food production• Actively takes part & responsible for all F&B outlets, buffets, and special indoor & outdoor functions.• Handling all food transfers out of the kitchen to other areas and ensures proper documentation is in order.• Operates & handle Material Control system for daily order requirements. • Enforcing departmental training program in line with the company’s agreed SOP’s to achieve the highest possible guest satisfaction.

Pre Opening TeamHotel Info: 201 Keys, 3 Main Restaurant & All Day Dine Restaurantshttp://www.kempinski.com/en/aqaba/hotel-aqaba/welcome/• Managing all aspects of the kitchen including operational, quality and administrative functions.• Managing production to F&B outlets and taking action where necessary to ensure compliance with current regulation.• Assisting in positive outcomes from guest queries in a timely and efficient manner.• Control costs without compromising standards, improving gross profit margins.• Assisting kitchens wherever necessary and maintaining good working relationships.• Reporting maintenance, hygiene and hazard issues.

Pre Opening TeamHotel Info: 370 Keys, 4 Restaurant, All Day Dine w/350 seatshttp://www.radissonblu.com/resort-aqaba• Assisting senior chef and all kitchen activities• Checking and implementing the menus as per recipes• Supervising preparation and presentation of meals• Ensuring the standard hygiene is maintained and trouble-shooting of any problems

• Worked as a Commis & reported to the Chef De Partie• Making salads and hot dishes in oriental kitchen, Main kitchen, Room service, Banquet kitchen and Cold kitchen• Assisting all sections of the kitchen

• Preparing all given dishes in accordance with established recipes and methods • Assisting the Chef De Cuisine in ensuring appropriate production level for the daily operation• Preparing mis-en-place for all assigned kitchens