CONTACT ** ********
okotoks alberta canada
Adresse email: email@example.com
MARHABA HOTEL 2005 2006
HOUDA HOTEL MONASTIR,
SKANES PALACE Hotel. 2010 2012
RAMADA LIBERTY Hotel.
Portion, arrange, and garnish food and serve them. Regulate temperatures of oven and grills.
Substitute for or assist other cooks during emergencies or rush periods. Wash, peel, cut and seed fruits and vegetables to prepare them for consumption. Estimate expected food consumption; then requisition or procure food from storage. Carve and trim meats such as beef, veal and lamb for hot or cold service or for sandwiches
Prepare and cook complete meals or specialty foods, such as pastries, sauces, soups, salads, vegetables
and meat, poultry and fish dishes, and create decorative food displays for special events such as banquets.
Create new recipes.
Supervise other kitchen staff.
Help in planning menus
Prepare and cook complete meals or individual dishes and foods. Prepare and cook special meals for patients as instructed by dietitian or chef. Oversee kitchen operations.
Plan menus, determine size of food portions, estimate food requirements and costs, and monitor and
chef de partie
Maintain established standards of sanitation, safety and food preparation and storage as set by the local
and state health departments, including: storing foodstuffs and supplies in appropriate areas; washing
dishes; cleaning refrigerators, stove, bins, cupboards and other kitchen equipment and utensils; and,
sweeping and mopping kitchen floors.
Help deliver foods from the kitchen to the costumers ready to be served as suitable for their needs.
Cooperate with and participate in nutrition education activities for staff. Participate in all emergency drills and environmental safety activities. Ensure that the appearance of the entire personnel reflects the reputation and image sabeur romdhani
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RIU IMPIRIAL MARHABA Hotel. 2013 2015
edo japan 2015 2017
of the Company.
chef de partie
Responsible for the storage of food, both incoming stock and leftovers. Responsible for determining if leftovers of either prepared or partially prepared food can be reused or if
they must be disposed of.
Prepare items prior to a meal service, such as chopping vegetables, butchering meat, or cleaning seafood.
Ensure that the kitchen meets sanitation standards as set by the Executive Chef and local regulatory
Ensure that all food items prepared and served are according to established standards and practices
food service super visor
Food Service Supervisor performs the following duties: • Supervise the food services associates, including scheduling/assigning work, participating in performance assessments, coaching/training staff, responding to staff queries, etc. • Respond to customer issues and requests to ensure excellence in customer service is being provided, e.g. discounting prices, replacing items, operating point of sale terminal, etc.
• Prepare/maintain unit for daily operations, including merchandising, setting up cash float for point of sale terminals, reconciling cash, pricing items/identifying discounts, monitoring and re-stocking food items/supplies (e.g. vending machines, napkins, cups), etc. • Collaborate with Manager to coordinate and implement special events and activities, e.g. Valentine's Day, Christmas events, decorations, raffles, etc. • Organize the daily closing activities for the unit, including cleaning, dishwashing, food storage, etc
COMPÉTENCES Experienced teamwork at workplace with the objective of achieving the required standards and the
company’s goals through up selling and building customer’s loyally; Able to motivate and inspire the team, especially when working under pressure. Time management / Problem solving
Manage time effectively, prioritizing tasks and able to work to deadlines. Gather information systematically to establish facts & principles. Motivation and business awareness
Determination to get things done.
Make things happen & constantly looking for better ways of doing things. Ability to work well under pressure in a fast paced environment. Customer care skills
Able to understand customers’ needs and requirements, as well as their point of view and offer the
deserved quality standard (value for money awareness); Able to deal with complaints and solve them in the best way possible FORMATION Secondary school diploma 2002 2004
Ministry of Professional Training and Labor Major/Specialization: Vocational and Technical Education
Credential Authentication: Official transcripts were sent directly by the institution Country: Tunisia
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Credential: Brevet de Technicien
Awarded by: Ministry of Professional Training and Labor Major/Specialization: Vocational and Technical Education Canadian Equivalency: Secondary school diploma
MS Office and Excel Applications, Power Point Software Applications, World Wide Web RÉFÉRENCES Références disponibles sur demande.
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