2020 - Present (4 Years)
OPEN FLAME KITCHEN – DUBAI MALL, (Gastronomica), United Arab Emirates UAE
• Reporting to General Manager. br• In charge for complete kitchen operation on a daily basis. br• Successfully managing restaurant and the brigade of 45 chefs. br• Creating menu and food trial for new menu with approval of Culinary br Director. br• Increased the grade of health and safety score from the previous year’s audit br To “A”. br• Successfully running the pass with my brigade and reaching our monthly sales br targets set by the company. br• Training and organizing staff to execute the SOP’s on a daily basis. br• Overseeing the Mise en place with 99% fresh in house prep and ingredients. br• Successfully planning and organizing staff schedule, documentation. br• Training on basic Food Hygiene and Allergy’s for staff on a regular basis. br• Training staff on Menu, recipes and organizing their station and waste control. br• Nurturing CDP, DCDP to better their skills and knowledge regard to the br menu tasting and creating dishes. br• Achieving optimum food cost for management up to 28% versus previous br 35% to 38%. br• Making sure standards are followed by the staff for a healthy business. br• Keeping track of daily Food sales and purchase for analyzing the cost. br• Looking after ordering on daily basis and look for seasonal ingredients with br supplier for specials or new menu.2018 - 2019 (1 Year)
ALLONDA -EMERALD PALACE KEMPENSKI HOTEL -PALM JUMERIAH DUBAI., United Arab Emirates UAE
• Reporting to Executive Chef. <br>• In charge for complete kitchen operation on daily basis. <br>• Successfully managing a restaurant and managing the brigade of 14 chefs. <br>• Training and organizing staff to execute the SOP’s on a daily basis. <br>• Training on basic Food Hygiene and Allergy’s for staff on a regular basis. <br>• Help in Planning, organizing and executing Menu for canapes brunch <br> Function from 100 to 280 people. <br>• Training staff on Menu, recipes and organizing their station. <br>• Carrying out monthly inventory and maintain food cost below the company <br> Norms. <br>• Making sure standards are followed by the staff for a healthy business. <br>• Looking after ordering on a daily basis and look for seasonal ingredients with <br> Supplier for specials or new menu.2014 - 2018 (4 Years)
MERAAS HOLDING F&B Department, United Arab Emirates UAE
2013 - 2014 (1 Year)
JAMIES ITALIAN JUMERIAH BEACH HOTEL DUBAI, United Arab Emirates UAE