Part of the Pre-opening hotel with 541 rooms and in charge of the steak house and Bar. Responsible for all associates training including the planning of training programs for employees. Conduct daily pre-shift briefings to employees on preparation, Development of standard recipes which allow the kitchen to operate at an acceptable food cost ensuring the monthly forecast is achieved Responsible for planning and directing food preparation in a culinary department Responsible for requisitioning… Show more Part of the Pre-opening hotel with 541 rooms and in charge of the steak house and Bar. Responsible for all associates training including the planning of training programs for employees. Conduct daily pre-shift briefings to employees on preparation, Development of standard recipes which allow the kitchen to operate at an acceptable food cost ensuring the monthly forecast is achieved Responsible for planning and directing food preparation in a culinary department Responsible for requisitioning, storage and careful use of all operating equipment and supplies. Implement new menus and conduct required training for the associates, to work along with them to set a consistent standardResponsible for all ordering and stock control. Strong management in SFSMS. Show less

Pre Opening team member & Oversee the All Day Dining Kitchen, Commissary kitchen & Banquets operation in high volume setting with 14 kitchen team and manage recruitment, training and scheduling, purchasing, inventory, hygiene and sanitation. Participate in the drafting of concept ideas and menus for all special events and functions. Assist Executive Chef with menu research and development and other related tasks for buffet menus, sit down dinners, Gala dinners, Out door catering, BBQ events… Show more Pre Opening team member & Oversee the All Day Dining Kitchen, Commissary kitchen & Banquets operation in high volume setting with 14 kitchen team and manage recruitment, training and scheduling, purchasing, inventory, hygiene and sanitation. Participate in the drafting of concept ideas and menus for all special events and functions. Assist Executive Chef with menu research and development and other related tasks for buffet menus, sit down dinners, Gala dinners, Out door catering, BBQ events, menu developments and food costing. Show less

Handle guest and employee challenges and requests efficiently. Responsible for internal hygiene audit and HACCP standards. Responsible for garden banqueting. Organization and planning of Arabic wedding parties (400 to 1000 guests).Handling all sales requests with regards to menus for events and event plans. controlling the maintenance and inventory of all the operating equipment in the outlet. Maintaining good customer relationships and handling all guest complaints, requests and inquiries on… Show more Handle guest and employee challenges and requests efficiently. Responsible for internal hygiene audit and HACCP standards. Responsible for garden banqueting. Organization and planning of Arabic wedding parties (400 to 1000 guests).Handling all sales requests with regards to menus for events and event plans. controlling the maintenance and inventory of all the operating equipment in the outlet. Maintaining good customer relationships and handling all guest complaints, requests and inquiries on food beverage and service. over 2,200 square meters of meeting and banquet facilities 1500 square meter ballroom divisible into three soundproof sections and a 937 square meter Pre-function area , 11 meeting rooms, outside catering Show less

Liaising with suppliers and ordering daily food production requirements as per the various kitchens of the hotel outlets and banquet department.Preparing daily mis en plus requirement for the outlets. Involving in daily operational requirement including preparation of fish filleting & portioning of meat and poultry items. Assisting in carrying out quarterly, bi-yearly, yearly inventory of fish, meat and poultry products. Controlling food costing as per budget every month. Guide the team in… Show more Liaising with suppliers and ordering daily food production requirements as per the various kitchens of the hotel outlets and banquet department.Preparing daily mis en plus requirement for the outlets. Involving in daily operational requirement including preparation of fish filleting & portioning of meat and poultry items. Assisting in carrying out quarterly, bi-yearly, yearly inventory of fish, meat and poultry products. Controlling food costing as per budget every month. Guide the team in order to ensure smooth operation of the department. Conducting on the job training for subordinates in the department. Constantly monitoring and controlling spoilage and wastage of the department. Show less

Developing standard recipes which allow the restaurants to operate at an acceptable food cost to ensure that the budgeted food cost is reached. Ensuring an effective payroll through a flexible work force. Training and supervising all staff in order to give a consistent product to the guests. Working hands on and being flexible with the hours of duty as per business demands. To ensure that the staff assigned conduct in a way that is benefiting the company standards.