Ritz Carlton oman is Ensure smooth operations of the kitchen.• Handle food purchasing and storage activities• Ensure a safe and hygienic kitchen environment by following standard operation procedures• Oversee the work of kitchen staff such as preparation and marinating activities• Assist head chef in menu planning and recipe creation activities• Train kitchen staff in controlling ingredient use• Carry out inventory control duties and make sure high standards of food safety• Schedule kitchen staff's duties and ensure that sufficient staff is available at all timesWork with the head chef to understand current restaurant trends• Ensure that quality and cost standards are maintained constantly• Act as a bridge between kitchen staff and customers• Work as an auxiliary chef during times of staff shortage• Ensure that kitchen emplovees adhere to uniforms and grooming standards• Be responsive to staff suggestions and undertake tasks to ensure customer satisfactionThe property is known for its luxury, service, offerings and During my tenure at this position, I was responsible for the transition of Banquets and Outside catering operations .I introduced a new whole menus and setup emphasizing the profitability, quality and sustainability in the menus.Changed the menus from coffee break cycles, set menus, buffet operations to themed functions. The staff engagement is also a crucial part of my daily operation to keep my chefs happy and motivated to take the best of them and nurture them for future.I have a proven record of leading and managing high performing kitchen teams in Albustan palace by ritz Carlton with diverse and fast pace environment.Exceptionally managed concept outlets like* beach povilion *alkhiran*china moon*blue bar*BanquetsInvolved in planning and execution of all a la carte operations and mindfully curating exceptional dining experiences to my guests.Skills: Capex • PL • Manning • Menu Development • HACCP Compliance • Menu Costing

W Doha is where casual qlamour meets urban energv.The property is known for its luxury, service, offerings and its contemporary food scenes.I am an Experienced pastry Junior sous Chef with a passion for creating exceptional culinary experiences.During my tenure at this position, I was responsible for the transition of Banquets and Outside catering operations . W cafe and outlets dessert I introduced a new whole menus and setup emphasizing the profitability, quality and sustainability in the menus.Changed the menus from coffee break cycles, set menus, buffet operations to themed functions. Successfully catered for Moto Gp, Formula 1, Al Shagab, Qatar masters golf Opening of several stadiums, Amir Cup 2022 etc. Daily catering to the Amiri Airport and Amiri Diwan catering (Set Menus for the Official visits of Head of States.The staff engagement is also a crucial part of my daily operation to keep my chefs happy and motivated to take the best of them and nurture them for future.I have a proven record of leading and managing high performing kitchen teams in W Doha with diverse and fast pace environment.Exceptionally managed concept outlets like* Market by JGV*Spice market*Coya*La Spiga by Papermoon*W cafe*Wahm*Banquets and OSCInvolved in planning and execution of all a la carte operations and mindfully curating exceptional dining experiences to my guests.Skills: Capex • PL • Manning • Menu Development • HACCP Compliance • Menu Costing

To assist in delivering high quality bakery and pastry products to all Food and Beverage Outlet andBanquet• Ensures that all bakery pastry preparation and presentation and kitchen sanitation practices meet with hotel standards and local legislations.• Attended daily morning meeting.• Preparing detailed action plans and meeting quest requirement with maximum resources provided.• Responsible for maintaining high standards of hygiene in the section all the time..Conducting training for the team members time to time.• Making menus for Buffet and other special occasions.• Strong attention to Food quality, presentation, flavour• Ability to adhere to health and safet regulation, Accordance to company policy. HACCP standards, and Government regulation• Ensuring that team members must be well groomed.

Operational management of food production, organize production and assign tasks• Monitor operations and participate directly in food production• Ensure the visual quality and taste appeal of pastry item sold• Manage product purchasing budgets, according to demand and food waste proiection• Attending executive meetings• Responsible for the staff must follow the HACCPGuidelines all the time..Responsible for maintaining food quality and standard in the bakery & ensuring guest satisfaction.• To ensure there is motivation and spirit in the staff, handling their duty schedules and area of work.• Work closelv with the executive chef and in the menu development, presentation and standardizes recipes.• Responsible for monthly inventory of all the items in the section on last day of month.• Responsible for the standard recipes have to be followed by the team members all the time.• Responsible for the receiving-all good has to meet company standards.• Must always be well groomed and in proper uniform and be a role model for all staff.• Motivating team members and maintaining discipline in the department at all times

Conduct daily shift briefings to Bakery & pastry colleagues• Promote a Fun/ Professional and Disciplined work environment• Ensure proper hygiene as per Dhabi Municipalit• Strive to maintain & improve all Pastry preparations& presentations•Daily checks of all mis en place to ensure freshness & quality standards• Assign and follow -up tasks as dictated by business volumes• Support /Coach /Lead & MotivateKitchen colleagues• Ensure storeroom requisitions are accurate to minimize repeat visits• Ensure all kitchen colleagues are aware of standards & Expectations• Ensures that all brigades followed the HACCP regulations and monitor regulations.• To work closelv with the Hvgiene Officer in implementing all hygiene and safety procedures.• To be available and on duty during peak periods (frequently opening and closing the operation).• Report and follow-up any maintenance problems in engineering• Perform any other reasonable duties as required by the department head

Maintaining high standards of hygiene and quality of food as per the hotel standard• Planning with pastry chef for the entire dav operation.• Co-ordinating with the team members in all operations.• Preparation of Ala-carte desserts• Worked for Specialty cake order• Responsible for banquet arrangement and preparation• Responsible to check the mise-place before operation start.• Making menus for Buffet and other special occasions with the help of pastry chef.• Ensuring that team members must be well groomed.

Maintaining high standards of hygiene and quality of food as per the hotel standard• Planning with pastry chef for the entire dav operation.• Co-ordinating with the team members in all operations.• Preparation of Ala-carte desserts• Worked for Specialty cake order• Responsible for banquet arrangement and preparation• Responsible to check the mise-place before operation start.• Making menus for Buffet and other special occasions with the help of pastry chef.• Ensuring that team members must be well groomed.

Maintaining high standards of hygiene and quality of food as per the hotel standard.• Co-ordinating with team members in all operations.• Pick-up food for buffet on time & set up.To ensure that mis en place is completed in your section.• To report any maintenance issues to the HeadChef immediately.• Measuring dish ingredients and portion sizes accurately.• To be flexible and willing to help other departments at busy times if required.To attend all meeting and training sessions as required