Mediterranean cuisine from the coastal regions of France, Italy and Spain, located in the heart of Dubai’s financial centre

My main responsibilities where running and organizing the cold kitchen in a high profile restaurant casual Dining food for up to more than 100 covers per day,according to standards.This included ordering and maintaining stock levels. following HACCP and maintain

Achievements 31st January 2008 I was selected as a HEART OF THE HOUSE EMPLOEE OF THE MONTH 7th may 2009 I was selected as a HEART OF THE HOUSE EMPLOEE OF THE MONTH 13th August 2009 I was selected as a HEART OF THE HOUSE EMPLOEE OF THE MONTH 19th February 2011 I was selected as a HEART OF THE HOUSE EMPLOEE OF THE MONTH Participate in Maggi Golden Cube Chef of the year 2010 Personally received letters of appreciation from the General Manager baring the Hotel Seal for my hard work and dedication for helping not only the hotel but staff of the Hotel to keep up the business and improve on its reputationTraining programs Food hygiene Awareness Food safety Awareness Environment SMART Fire and safety H.A.C.C.P .Awareness Basic Food Hygiene Course 2004 marie brizard bartenders seminar and cocktail competition•Assist with the preparation, presentation, decoration and menu dishes including: Meat dishes and meat marinades Fish ,Shell fish and sauces for fish and shell fish Garnishing techniques and methods of service of fish Pastry, cake and yeast goods Prepares regional Dishes appropriate to the hotel menu, location and guest mix Buffet food•Communicate with Chef De Party, any difficulties, guest or internal customer comments and other relevant Information.•Attends and participate in daily briefings and other meetings as scheduled.•Prepare in advance food, materials and equipments needed for the service.•Assists with the enforcement of health and safety standard within the kitchen.•Shift basis roster, 9 hrs per day, 1day off in every week•Assists with the preparation, cooking and presentation of different foods in the restaurant•Helps the executive chef in the development of menus•Assists the kitchen staff in storing all food that is left over

I started my career as a hotelier in Mount Lavinia Hotel, I was join to Mount Lavinia Hotel as a youth trainee, and there I work as a trainee Barman for 6 months till I joins to International Hotel school which is conducted by Mount lavinia beach hotel.Mount Lavinia Hotel beach is categories under 5 star hotel according to hotel star classification, and it has more than 200 years old beautiful history (it has 275 rooms and suites are situated in the Governor’s Wing, Bay Wing, and Sea & Garden Wings)(After Finishing my 2year Diploma in hotel management operations I worked as a trainee in the kitchen department till I join to Holiday inn Express Dubai.)