Fairmont the palm is a five star international chin hotel property where is located on the Palm jumeriah Dubai well-designed guest rooms.worked under the supervision of Executive Chef and Chef de Cuisine while they were launching a la carte menu for modern and international cuisine

Working follwing outlets:Main kitchen that includes Room Service Kitchen for 852 rooms, Banquets with a capacity of 300 -400 guests.Neos - Bar Food.To assist the Sous Chef during service for timing and progress of all dishes.To ensure that the presentation, taste, texture and quantity are maintained to the standards laid by the company.To be fully conversant with the menu and to be adaptable with continual changes to ensure that the menu is kept in line with customer demands and company policies.To liaise with the Chef de Partie with reference to possible improvements/difficulties in your section.To ensure that the correct and same ingredients are used as specified by the Sous chef to ensure quality is upheld at all times.To assist the chef de partie in the overall checking and maintaining of your station and to assume overall responsibility in the chef de partie absence.Attend any necessary training sessions or meetings.To make sure the company policy, the vision statement and departmental objectives are followed and utilized at all times.To ensure that all the appliances, fixtures and fittings are safe and work in accordance with health and safety regulation.

Working follwing outlets:Main kitchen that includes Room Service Kitchen for 852 rooms, Banquets with a capacity of 300 -400 guests.Neos - Bar Food.To prepare, cook and serve food delegated as responsibility, ensuring that the highest possible quality is maintained and that agreed standards for food preparation and presentation are met at all times under guidance from a senior chefTo carry out daily and weekly procedures, including temperature checks, food labeling/dating and storage To remove any hazards and make safe any defects in the kitchen or its equipment and report any problems to a senior chefTo keep high standards of personal hygiene, clean uniform and overall camaraderieTo adhere to company procedures in regards to temperature checks, food labeling and dating, cleaning schedules and hygiene regulations at all times ensuring that all records of such are maintained

Preparing Mis-en-place as per Days requirement & Requisetion for next day.Prepare, cook and service food items for (a-la carte) according to hotel recipes and standards.Ensuring that the standards of hygiene are maintained & improved were possible.Make sure food quality and quantity meets our standards & Reporting to Sous Chef & CDC.Prepared daily grill special as well as other unique grilled foodsEnsured cooking operations followed operational procedures and standards in regard to food handlingPlanned, prepared, coordinated, supervised and implemented stages of food productionCreated unique menu of grilled foodsSupervised regular maintenance and cleaning of grills and other kitchen areasManaged relationships with vendors, ensuring access to fresh foods and the best equipment and resources for cookingUtilized excellent knife skills to chop, dice, and julienne and slice vegetables, carve and grind meats and cheeses and fillet fish.

Ensured all kitchen dishes reaching service tables comply with approved presentation standards.Avoided unwanted food waste by ensure apt check on control procedures. Responsible for preparation of all mise-en-place Receiving raw materials and storage Checking daily food products and food expiries Follow standard of hygiene cleaning of foodKeeping clean and tidy work area and kitchen Following the chef instructions and order..

ensuring that the highest possible quality is maintained and thatagreed standards for food preparation and presentation are met at alltimes under guidance from a senior chefTo carry out daily and weekly procedures, including temperature checks, food labeling/dating and storage To remove any hazards and make safe any defects in the kitchen or its equipment and report any problems to a senior chef To keep high standards of personal hygiene, clean uniform and overall camaraderieTo adhere to company procedures in regards to temperature checks,food labeling and dating, cleaning schedules and hygiene regulations at all times ensuring that all records of such are maintained