Experience:
Prepare menus in collaboration with colleagues
Ensure adequacy of supplies at the cooking stations
Prepare ingredients that should be frequently available (vegetables, spices etc.)
Follow the guidance of the executive or sous chef and have input in new ways of presentation or dishes
Put effort in optimizing the cooking process with attention to speed and quality
Enforce strict health and hygiene standards
Help to maintain a climate of smooth and friendly cooperation
Responsible to look overall main kitchen (SERAI RESTAURANT) operation. Breakfast buffet, Ala-Carte, Room service, Dinner and Banqueting. Creating new menu and special menu and managing cost of Operation. Oriental food (Arabic & Middle East), have contact with customers for feedback about our Services and training of team how to talk with customer’s to get on feedback for improve the skills and Product and apply any feedback with a welcoming chest with a smile from the heart the customer feels Satisfied
Prepare ingredients to use in cooking (chopping and peeling vegetables, cutting meat etc.)
Cook food in various utensils or grillers
Check food while cooking to stir or turn
Ensure great presentation by dressing dishes before they are served
Keep a sanitized and orderly environment in the kitchen
Ensure all food and other items are stored properly
Check quality of ingredients
Monitor stock and place orders when there are shortages
Education:
• Diploma in Electronic, Al Sahafa Technology College 06/03/1991
Skills:
International cuisine where did you work several 5* hotels around Asia and Egypt Where I acquired m skills of(Western, Portuguese, North Africa, Middle East & Arabic) Cuisine Culinary Instruction at Scandinavian Chon Buri Resort, Thailand with prepping and handling food safety .Training program Scandinavian brand & service culture standards, Training in cooking methods Oriental Cuisine( Arabic & Lebanese ) FOOD &improvement of the efficiency of the performance, Jr. sous chef at Four Seasons, Langkawi, Malaysia my responsible to leading my team and Encouraging for develop new recipes for attracting our customers and other innovate life cooking and learn them how they become skilled to get a good feedback &Variety of foods in the Buffet & al carte and give them courses about Homemade our product to keep to be our standards different other our competes for example ( pizza dough, pasta, manage storage cost control, The training on HACCPA senior chef who has a passion for food and work hard to ensure that every dish which leave his kitchen perfect. I have good communication skill especially with the customer, where customer always mention his name in compliment card. With over 19 years in food preparation, I specialize in Middle East, North Africa and Arabic cuisine range from hot and cold mezze, soup, salad, hot and grill, tagines, buffet and has good knowledge in Italian and Western cuisine as well. Right now is looking for company that want to recruit talented and enthusiastic individuals. Always update my skills with what is new in the world of cooking and technology and creativity my love for my blindness makes me collaborate with my colleagues and the head of the department to reach the highest level of efficiency and I depend on my work in organic and homemade preparation, good use for computer (excel, words, searching), Reaching new and creative ideas with my colleagues and share with our leader to help by his ideas, strong helper for my colleagues Arabic and Lebanese plus Egyptian Cuisine with other skills of (A to Z) homemade I got on training courses at DUBAI (Professional Hospitality &Restaurant Management) then worked in several 5 stars hotels & Resorts and trainer for student’s tourism hotels of college Reporting to Sous chef &Ex.Chef, personal contact with guests, support the sous chef& Executive Chef in this multiple dining outlet, I worked at GRAND MGM Hotel Macau, China Specialist Chef (Western, Portuguese, Middle East and Arabic) Cuisine join (1st December2017 till now
Additionally:
Currently I'm Permit resident at Indonesia
