Working as Ladder, Grill, Fryer, Broiler

Manage and train kitchen staff, establish working schedule and assess staff's performance.Assists with evaluation of all kitchen team members according to established procedures at establishedtime periods.Maintain on-going training and development of employees, conduct employee performance reviewsand follow up in a timely manner.Ensure freshness of food and ingredients by checking for quality, keeping track of old and new items,and rotating stock.Assign duties, responsibilities, and workstations to employees in accordance with work requirements.Keep detailed records and accounts of food cost, food usage, and food waste; developed a new wayof preparing dishes that saves the restaurant seven percent on overall food cost.Ensures a first-in, first-out food rotation system and verifies all food products are properly dated and organized.

Joined the organizations pre-opening teamLeading a team of 8 chefsCertified departmental task trainer and actively involved in trainingManage and train kitchen staff, establish working schedule and assess staff's performance.Assists with evaluation of all kitchen team members according to established procedures at establishedtime periods.Maintain on-going training and development of employees, conduct employee performance reviewsand follow up in a timely manner.Ensure freshness of food and ingredients by checking for quality, keeping track of old and new items,and rotating stock.Assign duties, responsibilities, and workstations to employees in accordance with work requirements.Keep detailed records and accounts of food cost, food usage, and food waste; developed a new wayof preparing dishes that saves the restaurant seven percent on overall food cost.Ensures a first-in, first-out food rotation system and verifies all food products are properly dated and organized.

Mise en place list for the operation and assisted with completion at times.Ordered and received food and supplies weekly for restaurant operations.Handling all kinds of Breakfast Operations in hotel and restaurantsControl food stock and food cost in his section.Maintaining timely preparation, food finishing and garnishing of menu items.Prepare all received food products for operation

Instructing and lead subordinates through their daily requirements in food preparation and actively take part in set up of buffets and special functionsKnow basic Arabic foods, international food, Western foodI am a very positive, dynamic, creative and dedicated team player with the ability to work in a multicultural environment and under difficult condition.Oversees all preparation, cooking and presentation for plates.Assisting with cooking, preparation and plating when station chefs are absentEnsuring that all health and food safety standards are practiced and he helps troubleshoot any kitchen issues that may arise.To assist and ensure the junior chefs carry out daily and weekly procedures including temperaturechecks, food labeling/dating and storage and to ensure records of such are up to date

Handling Breakfast in HotelAssisting chefs with an array of different tasks in the kitchenPreparation and cooking of foodWorking according to the menu specifications by the ChefPreparing the daily mis-en-place and food production in different sections of the main kitchen or satellitesEnsuring the highest standards and consistent quality in the daily preparation and keep up to date with the new products, recipes and preparation techniques

Ensuring the food preparation areas are clean and hygienicSorting, storing and distributing ingredientsWashing, peeling, chopping, cutting and cooking foodstuffs and helping to prepare salads and desserts