■ Assisting the section head during his absence■ Participate in the development and design of French themed night menu and purchase food related for Imperium restaurant■ Designing brunch menu and implementing new idea according to the concept■ Organized food tasting for Guests and Management position■ Participate in the drafting of concepts ideas and menus for all special event, festive, and■ V.I.P functions■ Participate in the development and design for all themed night menus and setups according to each rotation and planning restaurant menus for Imperium restaurant■ Participate in design afternoon tea menus for sultan lounge Restaurant■ Conducting staff briefing and inform them about the operation events■ Provide training and experience to the staff to adhere the quality expected■ Ensuring consistent delivery of quality and well-presented food and correct handling of surplus food after service

■ Pre-opening Kitchen Connection All day dining restaurant■ Participate in creation of Moroccan team night menu and setup in Latitude Restaurant■ Maintaining excellent customer service during a busy operation■ Working with the culinary team to develop menus and dishes for outletsduring the refurbishment of the hotel■ Maintaining and monitoring quality, conducting quality control checks according to■ HACCP regulations■ Handling different types of customers with different types of allergens.

As a chef by profession fora high class établissements where my experience and culinary specialties will be utilized in preparing a wide range of international cuisine

Ensuring proper daily ingredient preparation of menu items within the station- Ensuring a superior production of food■ Communicating regularly with the Chef to achieve an excellent rapport throughout the food production and in developing new dish■ Constantly inspecting taste, temperature and visual appeal, to make sure that all dishes are uniform and that established portion sizes are adhered to■ Provide training and experience to staff to adhere to the quality.