Handymen - Working specialties
Experience:
5 years+ post apprenticeship experience People and conflict management Preopening expertise (4 and 5 star establishments) Training, coaching and counselling Preventing large loss and breakage during Commitment to professional development Using initiative to work independently Staff supervision and task delegation Western, European and Lebanese cuisine Developing innovative menus Live Cooking Station experience Banqueting / all day dining restaurant experience Professional Competencies pre-opening Food preparation and service Food stock control and cost management Diverse administrative skills, including IT proficiency Leading, developing and motivating kitchen staff Maintaining quality standards Safely using a wide range of kitchen equipment Compliance with regulations e.g. HACCP Work prioritization and time management Developing professional relationships Written and verbal communication
Education:
Has successfully passed the Official Examinations of Technical Baccalaureate, Major: Hospitality Arts- Production, during the First Session of 2006.
Skills:
Good Knowledge of MS Word, MS Excel, MS Power Point, Outlook.
ADACO, FBM, JANA, System for ordering making recipes, costing, entering new product from different suppliers.
Good Knowledge of computer application.
Effective communication skills.
Ability to work in diverse conditions for long hours.
Good Knowledge of Oriental food, western and Asian food.
Excellent communication skills.
Have experience of managing all operations related to dish in star hotels.
Experienced in food cost and reduce wastage.
Good knowledge on HACCAP / Food Hygiene.
Experienced to give ON JOB TRANING.
Possess good communication skills, enthusiastic and organized.
Creative and flexible innovated, excellent multi cuisine menu planning, computer skills.
Additionally:
An ambitious and dedicated Chef with over 17 years post apprenticeship experience. Effectively leads, develops and motivates teams to achieve exceptional standards of quality and service. Hands-on, diligently monitors stock levels and maintains food costs. Utilizes strong communication and interpersonal skills to establish excellent working relationships with colleagues at all levels and from diverse cultural backgrounds. Demonstrates a creative flair for designing innovative Western, European and Lebanese recipes / menus. Remains calm and focused in fast-paced, high pressured working environments. Adept at fostering a culture of team working to achieve both personal and company objectives. A highly self-motivated individual who actively pursues opportunities to gain new skills and knowledge, has successfully passed the Official Examinations of Technical Baccalaureate, Major: Hospitality Arts- Production, during the First Session of 2006 by CIS collage, Now seeking a new challenging, which makes best use of existing skills and provides opportunities for professional development.
