Coordination of daily operations of fresh department (Bakery, Pastry, Viennoiserie & Gourmand'ile) with Senior Management, Bakery Head Office team, Supermarket management team, shop supervisors and team leaders through appropriate feedback and decisions. FOOD SAFETY AND QUALITY * Line in with established norms, procedures and legal requirements * Set up / Review / Amend standard procedures * Train / Coach employees * Evaluate daily operations / activities * Recommend… Show more Coordination of daily operations of fresh department (Bakery, Pastry, Viennoiserie & Gourmand'ile) with Senior Management, Bakery Head Office team, Supermarket management team, shop supervisors and team leaders through appropriate feedback and decisions. FOOD SAFETY AND QUALITY * Line in with established norms, procedures and legal requirements * Set up / Review / Amend standard procedures * Train / Coach employees * Evaluate daily operations / activities * Recommend / take corrective measures on prompt basis * Onsite visits / audits to outlets for strong adherence to established practicesSALES DEVELOPMENT* Ensure achievement of Daily / Monthly Sales budgets* Initiate and propose Sales actions* Plan, Organise & Develop sales-boosting activities / themes* Ensure Customer SatisfactionPRODUCT DEVELOPMENT*Evaluation and Assessment of Potential Markets to tap in*Research and New Product Development* Supervise implementation and Testing of new products* Evaluate response and success rates of new products* Provide viable solutions to product launching and implementation activities Show less

Ensure Optimum Level of standard for Food Hygiene and Food Safety and Quality at all levels of production in all fresh departments of Winner's chain of Supermarkets Line in with established norms, procedures and legal requirements set up / Review / Amend standard procedures Train / Coach employees Evaluate daily operations / activities Recommend / take corrective measures on prompt basis Research and New Product DevelopmentOnsite visits / audits to outlets for strong… Show more Ensure Optimum Level of standard for Food Hygiene and Food Safety and Quality at all levels of production in all fresh departments of Winner's chain of Supermarkets Line in with established norms, procedures and legal requirements set up / Review / Amend standard procedures Train / Coach employees Evaluate daily operations / activities Recommend / take corrective measures on prompt basis Research and New Product DevelopmentOnsite visits / audits to outlets for strong adherence to established practices Show less

Responsible of the breakfast service, mise en place and the dishwashing alone. Participated in the Mise en Place for lunch and dinner services. Helped both Kitchen and Pastry Chef in production and platting during various services. Responsible of buffet service. Assisted Kitchen and Pastry Chefs in designing Themed menus. Training new recruits and handing over.I also had the opportunity to meet, work and learn from the Meilleur Ouvrier de France, MOF 2000, Chef Christophe Muller, for a… Show more Responsible of the breakfast service, mise en place and the dishwashing alone. Participated in the Mise en Place for lunch and dinner services. Helped both Kitchen and Pastry Chef in production and platting during various services. Responsible of buffet service. Assisted Kitchen and Pastry Chefs in designing Themed menus. Training new recruits and handing over.I also had the opportunity to meet, work and learn from the Meilleur Ouvrier de France, MOF 2000, Chef Christophe Muller, for a culinary promotion and a cooking class. Show less

Learning and development of skills in backstage food preparation as well as live cooking and service (à la carte and buffet styles). i have enjoyed the direct contact with clients, it creates more confidence and compels you to work better and continously improve yourself in all terms since you are the sole accountable when handing a particular dish to them. i have been interned in all the sections of the kitchen. the responsibility of setting up your own buffet decoration before service is very… Show more Learning and development of skills in backstage food preparation as well as live cooking and service (à la carte and buffet styles). i have enjoyed the direct contact with clients, it creates more confidence and compels you to work better and continously improve yourself in all terms since you are the sole accountable when handing a particular dish to them. i have been interned in all the sections of the kitchen. the responsibility of setting up your own buffet decoration before service is very pleasant and relaxing. Show less

First time exposure to the hotel environment. Acquaintance with the Kitchen environment, departments, hierarchy and basic culinary skills, principles and techniques for large scale volume food production and service merging with quality standards. Trained in all the four restaurants of the hotel. Also participated in the Hotel's rebranding in 2012.

Making of appointments and studies on the French Market

Application of theoretical knowledge and skills in health and Safety, Organisational Culture and Work Ethics, Apparel Manufacturing (Shirts) as per international buyers's specifications (Tommy Hilfiger, J.Crew, Nautica, Hollister, Abercombie and Fitch), Sewing techniques and principles, Technologies such as CAD and CAM (Gerber Tool) and components (accessories) use for Grading and Marker making, garment appraisal, Quality control systems (ISO) and Manual Pattern Development