Muhammad Fais Mehat Email & Phone Number

Georgetown, Penang, Malaysia

Prep Cook Experience: Demonstrate speed and efficiency in food preparation in a fast-paced kitchen environment. Gain valuable experience in managing time-sensitive tasks and ensuring consistent quality.Team Management: Lead a team of cooks in a high-volume restaurant, ensuring quality and consistency in all dishes served. Oversee daily kitchen operations and mentor staff to maintain high culinary standards.Culinary Competitions: Participate in culinary competitions, receiving recognition for creativity and presentation in prepared dishes. Showcase skills in innovative cooking techniques and artistic plating.Menu Development: Collaborate with the executive chef on menu development and execution, incorporating seasonal ingredients and flavor profiles. Contribute to creating diverse and appealing menus that align with restaurant goals.Sous Chef Responsibilities: Serve as a sous chef in a fine dining establishment, overseeing kitchen operations and creating daily specials. Manage kitchen staff, maintain operational efficiency, and ensure exceptional dining experiences.

Abu Dhabi Emirate, United Arab Emirates

Buffet Preparation and Management: Prepared all food items for breakfast and lunch buffets, ensuring a diverse and appealing selection for guests. Managed the buffet station to ensure smooth operation and adequate food supply throughout service.Menu Organization and Prepping: Organized the buffet menu and planned preparation for the following day. Ensured all dishes were prepared to high standards and ready in advance to meet guest expectations.Inventory and Ordering: Took responsibility for ordering breakfast items in the system on a weekly basis. Maintained accurate inventory records and ensured timely replenishment of supplies.Food Safety and Cleanliness: Maintained high standards of food temperature and hygiene in accordance with industry standards. Ensured the kitchen remained organized and clean, delivering an exceptional dining experience for all guests.

Qatar

Ingredient Preparation and Quality Assurance: Measured, mixed, and prepared meal ingredients, sauces, and seasonings to ensure consistency and quality. Worked in both hot and cold sections, maintaining high food quality standards for guests.Mise en Place and Equipment Management: Prepared mise en place based on daily menus and occupancy, and monitored kitchen equipment to promptly report any issues to superiors. Ensured efficient operation of the section by working closely with the team.Culinary Skill Development and Waste Management: Continually developed culinary knowledge to enhance meal quality and execution. Maintained high standards in food preparation, with a focus on attention to detail, portion control, and minimizing waste.

Doha, Qatar

Commis 1Room Dining (IRD) Operations: Worked in the Room Dining (IRD) kitchen, preparing and serving hot and cold dishes to guest rooms. Managed mise en place in advance based on daily menus and occupancy, ensuring seamless setup for the following day.Night Shift Management and Inventory Control: Handled the night shift for Room Dining (IRD) independently, ensuring smooth kitchen operations without CDP or superior supervision. Commis 2Levantine Kitchen Operations: Worked at Levantine Kitchen, specializing in Lebanese and Mediterranean cuisine. Managed mise en place according to daily menus and reservations, and contributed as part of the pre-opening team.Multi-Kitchen Experience and Food Presentation: Simultaneously worked at The Kitchen Restaurant and IRD Kitchen, enhancing skills in food preparation and presentation. Commis 3Culinary Knowledge and Skills Development: Gained extensive knowledge in cooking and food preparation techniques through hands-on experience. Developed expertise in creating and managing various sauces and marinades.Kitchen Operations and Stock Control: Worked at Mulberry Kitchen, serving food in a tavern and bistro setting. Assisted in production and stock control, ensuring efficient inventory management and high-quality food output.

Doha, Qatar

When i was Commis 2 i have opportunity to move and open the Levantine Restaurant at Hilton The Pearl

Doha, Qatar

I started my carrer in Hilton The Pearl on Pre-Opening Mulberry Kitchen and The Kitchen Doha

Food Preparation and Cooking: Prepared and cooked dishes according to guest orders, ensuring accuracy and quality. Demonstrated skill in following recipes and executing dishes efficiently.Assisting in Culinary Tasks: Assisted chefs with food preparation and plating, contributing to a smooth kitchen operation. Utilized proficient knife skills and various cooking techniques to support meal execution.