Chef with 13 year’s careers in food production and kitchen, banquet and ala carte operations for leading hotels, resorts and restaurants. Culinary innovator known for producing top quality, creative products contributing to revenue growth while simultaneously reducing food and labor costs. Proven ability to effectively to lead multi outlet fine dining and high-volume operations.Ability to think clearly and carefully under pressure, take necessary action, use analysis, experience and common sense to effect logical decisions. Committed to creating memorable dining experiences for all the guests. Superior leadership, coaching and team building skills frequently praised by senior management.I am also conscientious, effective, reliable and hardworking, relishing responsibility and involvement.
2016 - Present (8 Years)
ANWAR AL MADINAH MOVENPICK HOTEL, MADINAH, SAUDI ARABIA. (A five-star deluxe hotel with 1250 rooms), Saudi Arabia
Reports to the Executive Chef. br Setting up of sections, standard operating procedures. br Assisting Executive Chef in planning out menus and implementation. br Following up with projects and engineering to ensure snag less and zero-defect kitchen. br Responsible for ordering and receiving. br Assisting Chef in conceptualizing buffet for Indian Curry, Mughlai, Continental, Far East and Arabic etc. br Helping in market survey, vendor’s identification and development. br Helping in guest interaction and recommendations. br Working hands on to ensure seamless operation. br Maintaining the highest standards of hygiene as per the HACCP. br Ensuring consistency in quality of dishes at all the times. br Maintaining the standards of the section and the food. br Maintaining highest standards of cleanliness and hygiene in the kitchen. br Assists the Executive Chef in the preparation of menus and participates in the pricing policy in consultation with the Food and Beverage Manager, Restaurant Manager and Banqueting Manager, by taking into consideration the following: br Local requirements br Market needs br Competition br Trends br Recipes br Potential costs br Availability of Food and Beverage products br Merchandising and promotion br Informs on a daily basis the Executive Chef of all relevant information in operational and personal matters, including information which does not require the Executive Chef’s action. br Assists the Executive Chef with inspections of physical aspects of all kitchen areas, cold rooms and equipment. br Assumes the responsibilities of the Executive Chef in his absence. br Performs related duties and special projects as assigned.