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Shibin Thomas's Activity
No Activity
Education
Bsc hotel management and tourism
July 2008 - May 2011
Annamalai university, India
Certifications & Awards
Certifications & Awards Not Mentioned
Skills
• Adaptability • Recognizing Differences • Hygiene • Taking Responsibility • Cheerful and Pleasant •
Experience
Commis 1
2019 - Present (5 Years)
M.H Alshaya.co, United Arab Emirates UAE
Support the demi/Sous chef de parties or commis in the daily operation and work. Work according to the instructions of Superiors or Head. Keep work area at all times in hygienic conditions according to the rules set by the hotel or authority. Control food stock and food cost in his section. Prepare the daily mis-en-place production in different sections of the main kitchen. Follow the instructions and recommendation from the immediate superiors to complete the daily tasks. Ensure the highest standard, health-safety and consistent quality in the daily preparation. Coordinate and participate with other sections of requirements, safety, cleanliness, wastage, stock rotation and cost control. To ensure opening and closing procedures and cleaning schedules are maintained as per the kitchen standards of performance manual. To ensure the safe-keeping & using of all Kitchen equipment. Inspire excellent food production delivery and presentation at all times; using recipes and menu cards where appropriate. Establish and maintain strong communication links with the F&B team and with other departments across the hotel and resort. including evenings, weekends and holidays to support hotel operations.