EXECUTIVE SOUS CHEF RODA AMWAJ SUITS DECEMBER 2019 -TILL DATEDUBAIPRE-OPENING TEAM (FULL IN CHARGE OF KITCHEN OPERATION & ADMINISTRATION) JANUARY 2018 –JULY 2020RODA LINKS AL NASR Scheduled all kitchen employee shifts and managed labor costCreated formal dining, bar, and dessert menus quarterlyDeveloped recipes for food cost control on SKY JANAResponsible for managing food store & monthly inventory countPrepared food consistently in compliance with recipes, portioning, cooking and wasteImplemented cost cutting techniques in order to lower the food costEfficient in Sky JANA & FBM Cost , Recipe & Ordering SystemsUsed training to resolve matters in multiple situations to promote a professional work environment.Created, planned, and executed unique menus for breakfast, lunch, dinner, and in room dining.Ensure that positive working relations with the Kitchen department and other departments is fostered giving co-operation at all timesFind ways to improve the efficiency of the operations which benefits the Hotel and clientsMonitored food quality at all production phases and accordingly analyzed cost.Managed to work within given budget and followed all company procedures and policies meticulously.Established procedures and ways to provide training to colleagues as per respective responsibility area.Ensured to uphold food requisition and controlled wastage of food.Inspected for cleanliness, food quality and safety at every allocated food area.Attending Daily HOD morning.Preparing F&B yearly and quarterly promotional plans sales forecast .Conducting daily HACCP briefing from chef de partie to commis chef discussing daily hygiene topics and practices .Dealing directly with guests taking feedback, developing professional relationship with guests.During work and daily observation on recordings within the department.

SOUS CHEF (MAIN KITCHEN) JANUARY 2017 - JANUARY 2018RODA AL BUSTAN HOTEL (5 STAR HOTEL) DUBAITo perform duties assigned by the Executive Chef in order to provided the highest quality of food to our guest.Attending HOD meetings in absence of Executive chef.Working on special projects assigned by Executive chef( promotional menus , coffee break set ups ,upgrading theme nights, grand Friday brunch festive season menus with pictures , recipe & costing, organizing departmental monthly culinary meeting with team building events .Conducting daily departmental briefing in absence of Executive chef, discuss three days operational business and banquet operations follow up on special requests.Attending weekly banqueting forecast operational meeting.Approving market requisition in absence of Executive chef . Conducting daily HACCP briefing from chef de partie to commis chef discussing daily hygiene topics and practices .Responsible for making menus for Main kitchen, ALL DAY DINING, LOOBY LOUNGE, POOL KITCHEN, ROOM SERVICEDealing directly with guests taking feedback, developing professional relationship with guests, knowing their preferences and likings on food to exceed their expectations.Taking daily briefing for operation and HACCP procedures awareness on critical control points During work and daily observation on recordings within the department.Observes and taste food when being cooked, insure that the food is prepared according to recipes and culinary manner. Insure the hotel and cost control and policies and procedures are followed.Responsible professional appearance training and motivation of all sub co-ordinates. Responsible to train new staff by taking their classes, short briefings and meetings, from time to time, as scheduled by the head of the department .

SOUS CHEF (MAIN KITCHEN) FEBRUARY 2014 – DECEMBER 2016 AL BUSTAN ROTANA HOTEL (5 STAR HOTEL) DUBAITo perform duties assigned by the Executive sous chef in order to provided the highest quality of food to our guest. Responsible for making menus for hot kitchen, ALL DAY DINING, LOOBY LOUNGE, POOL KITCHEN, ROOM SERVICE, EXECUTIVE LOUNGE and updating new recipes to FBM Supervises, co-ordinates and participates in the preparation of daily special thyme night like Seafood, French, Italian, Asian, Mexican, Spanish, Indian, international, Chinese, curry and carvery,Dealing directly with guests taking feedback, developing professional relationship with guests, knowing their preferences and likings on food to exceed their expectations.Taking daily briefing for operation and HACCP procedures awareness on critical control points During work and daily observation on recordings within the department.Observes and taste food when being cooked, insure that the food is prepared according to recipes and culinary manner. Supply all kitchen outlets according to inter kitchen requisition and prepared the requisition for grocery and food items based on par stock Check the daily menu and function sheet, and par stock to determine the type and quality food item to be prepared.Insure the hotel and cost control and policies and procedures are followed.Responsible professional appearance training and motivation of all sub co-ordinates. Responsible to train new staff by taking their classes, short briefings and meetings, from time to time, as scheduled by the head of the department .

CHEF TOURNANT (MAIN KITCHEN) JANUARY 2013– JANUARY 2014AL BUSTAN ROTANA HOTEL (5 STAR HOTEL)DUBAITo perform duties assigned by the Executive sous chef in order to provide the highest quality of food to our guest. Responsible for making menus for hot kitchen, updating new recipes to FBM Supervises, co-ordinates and participates in the preparation of daily special thyme night like Seafood, French, Italian, Asian, Mexican, Spanish, Indian, international, Chinese, curry and carvery,Observes and taste food when being cooked, insure that the food is prepared according to recipes and culinary manner. Supply all kitchen outlets according to inter kitchen requisition and prepared the requisition for grocery and food items based on par stock Check the daily menu and function sheet, and par stock to determine the type and quality food item to be prepared.Insure the hotel and cost control and policies and procedures are followed.Responsible professional appearance training and motivation of all subordinates. Responsible to train new staff by taking their classes, short briefings and meetings, from time to time, as scheduled by the head of the department.

CHEF DE PARTIE (Rodeo grill STEAK HOUSE )FEBRUARY 2012- SEPTEMBER 2012AL BUSTAN ROTANA HOTELDUBAI• To perform duties assigned by the SPECIALITY OUTLET CHEF • Supervises, co-ordinates and participates in the preparation of meat on grill, sauces , soups, cold and hot appetizers, entremets ,work on special promotion (car very night ,cut and weight promotion , daily chef special , Australian meat promotion , angus beef promotion)• Check the daily menu and function sheet, and par stock to determine the type and quality food item to be prepared item.• Insure the hotel and cost control and policies and procedures are followed.• Responsible professional appearance training and motivation of all sub co-ordinates• Responsible to train new staff by taking their classes, short briefings and meetings, from time to time, as scheduled by the head of the department• Assisting the Chef on Duty whenever required, ordering of vegetable and fruits and checking them for the standard quality required at the time of receiving.• Arranging workforce for smooth running of the kitchen.• Controlling portion food cost as well as the unit food cost without compromising the quality, visual appeal &food aesthetics. CHEF DE PARTIE JANUARY 2009 – JANUARY 2012 / OCTOBER 2012- DECEMBER 2012 AL BUSTAN ROTANA HOTELDUBAITo perform duties assigned by the specialty outlet chef chef in order to provided the highest quality of food to our guest. Supervises, co-ordinates and participates in the preparation of daily special thyme night like (Seafood, French, Italian, Asian ,Mexican, Chinese, Indian curry night) and banquets, Observes and taste food when being cooked, insure that the food is prepared according to recipes and culinary manner. Insure the hotel and cost control and policies and procedures are followed. Responsible professional appearance training and motivation of all subordinates

DEMI CHEF DE PARTIE DECEMBER 2007 – DECEMBER 2008THAI-CHI RESTAURANT, WAFI CITYDUBAITraining Specialized cooking techniques for wok , preparation section, roasting and steaming section , pick up counters to the new joiners, and reliever for all the sections,Preparing market list ,transfers and consumptions for buffet .Making requisition and taking inventories at the end of each month.Worked in Commissary Kitchen and learned receiving storage and issuing of goods to various outlets. Responsible for all the production of a la carte , buffet and banquet functions for Chinese food .COMMIS - I SEPTEMBER 2005 – NOVEMBER 2007THAI-CHI RESTAURANT, WAFI CITYDUBAIResponsible as a line cook on wok , preparation section, roasting and steaming section , pick up counters for all the al carte and buffet production.Responsible for ordering food supplies for the section.Making mice- en- place for lunch buffet and evening a la carte.Maintaining highest standards of cleanliness and hygiene in the display kitchen Maintaining the standards of the kitchen and the food.Indenting and maintaining the par stock levels of the store items.Checking the quality of the meats on an everyday basis.Checking the quality of the daily vegetables and suppliesIndenting supplies for the daily requirements.COMMIS - II SEPTEMBER 2003 – AUGUST 2005THAI-CHI RESTAURANT, WAFI CITYDUBAIMaking mise-en-place for international lunch and dinner buffet and breakfast items.Responsible for roasting , steaming and pickup counter for a la carte section , and production of soups and sauces and Chinese deserts for buffet .Responsible for all the peroration of sauces for a la carte.Responsible for marinating all the meat for a la carte and and buffet . Checking the quality of the meats on an everyday basis and storage Checking the quality of the daily vegetables and supplies and storage