Presently working as a Sous Chef, for the Banquets Kitchen. I am very proud to be the member of the Opening Team of Park Hyatt Abu Dhabi Hotel And Villa. The Park Hyatt Abu Dhabi opened for the general public on the 1st of Nov 2011. From the Banquet, we cater to the different events, like meetings, weddings, parties etc. Our Banquet has a seating capacity of 500 pax and apart from that we have 4 meeting rooms, plus a new Residence concept, which caters to special clients. In Residence, we serve set menu’s and special coffee break, lunch and dinner menu. We do mostly live cooking, in the residence. My job responsibilities were as follows:1) Overall in charge of Banquet Operations. 2) Menu planning for special functions.3) Control of food cost.4) Training the staff regularly.5) Hygiene as per the HACCP standards.6) Ensures that customers are served quality food on time and as per the SOP.7) Conducting the performance reviews.8) Manning9) Inventory10) Preparing the maintenance report and to do follow up11) In the absence of the Chef De Cuisine, I have to do the kitchen administration job like checking emails, distributing the event orders, giving the actual duty schedule of the staff to the accounts for the staff salary etc.But above all these responsibilities, I am very much, a hands on chef. I love cooking, so I cook on a regular basis. I take out time to cook during operations. Its helps me to keep up the morale of my staff. I like to train my staff on a regular basis. I am the supervisor of Three chef de parties, Seven commi.

To assist in developing menus that is appropriate for the outlet operation, the market and the desired business goals.To assist in preparing and updating the Outlet Kitchen’s Departmental Operations Manuals.In the absence of the Chef de Cuisine, to conduct pre-shift briefings and regular communications meetings, ensuring that they are effective and conducted as necessary.In the absence of the Chef de Cuisine, to attend weekly Food and Beverage and Department Head Meetings, as scheduled.To help maintain and utilise other employee communications channels, e.g. notice boards, log books, handover reports, etc.To ensure that all guest contact culinary employees in the outlet deliver the brand promise and provide exceptional guest service at all times.To ensure that culinary employees also provide excellent service to internal customers as appropriate.To handle all guest and internal customer complaints and inquiries in a courteous and efficient manner, following through to make sure problems are resolved satisfactorilyTo help develop, write, test, update and follow standard recipes.To help ensure that the outlet food cost is managed in line with maximising profit while delivering on the brand promise.To assist in proactively managing costsTo help maintain the culinary standards for the outlet, overseeing the consistent implementation of the approved menu and training the employees as necessary in the preparation and presentation of each and every item.To help in creating special menus, suggest alternatives, meet specific customer requests and interact with customers to meet and exceed their culinary expectations.To help in monitoring all outlet kitchen operations, especially during peak business periods, working alongside the other culinary employees and making adjustments where necessary.To ensure that all company minimum brand standards have been implemented, and that optional brand standards have been implemented where appropriate.