Customer Service Chef
Resume:
Technical Diploma cooling and conditioning.
Junior Sous Chef in Indira Indian Restaurant
(Specialty Indian Cuisine (Curry &Tandoori) at Holiday Inn, Citystaes
Evaluation of Indira restaurant on the trip advisor site (Excellent)
Job Description
Supervise the day to day functions of all Kitchen employees, facilities, costs and contribute maximizing the overall Food & Beverage departmental profit.
Collaborate with restaurant Chef to keep Sunday Brunch items seasonal and changing weekly. Responsible for Sunday brunch table display that consists of a balance of cold, vegetarian, and meat dishes. Find creative ways to display foods.
Responsible for making amuse-bouche for dinner service, finding creative ways to make an impac with a one or two bite size welcome appetizer from the kitchen.
Ensure a creative and consistent daily soup rotation, communicate with the saucier to come up with different kinds of soups varying in textures and influenced by the season and market availability. Create garnishes to compliment soups and participate in the creative presentation of the dish.
Ensure breakfast table is maintained and collaborate with pastry chef for new items. Feature fruits and jams when adequate. Monitor consumption to adjust usage levels adequately to demand.
Work with the restaurant Chef to plan farm menus based crop list available as items are in season.
Must be able to produce sauces, condiments, dressings based on specific recipes.
Manage production of outlet preparation. Communicate with restaurant Chef when items are low and need to be replenished.
Participate in the cost control performance of the culinary team by spot checking stock according to policies in place.
Maintain and strictly abide by state sanitation/health regulations and hotel requirements.
Maintain complete knowledge of correct maintenance and use of equipment, properly and safely.
Meet with the Executive Sous-Chef to review assignments, anticipated business levels, changes and other information pertinent to the job performance.
Complete opening shift duties. Inspect the cleanliness and working condition of all tools, equipment and supplies. Check production schedule and pars. Establish priority items for the day.
Prepare all menu items following recipes and yield guides, according to departmental standards.
Inform Chef of any foreseeable shortages before items run out.
Minimize waste and maintain controls to attain forecasted food cost.
Control and analyze on an ongoing basis the quality levels of production and presentation including the employee cafeteria, guest satisfaction, merchandising and marketing, operation/payroll/food costs, and sanitation, cleanliness and hygiene. Also ensure optimum performance in all above areas.
Set and train, and promote department Standards of Excellence.
Conduct administrative work as required
Chef de partie at Holiday inn hotel.
Chef de partie at Coral Sea hotel – Sharm Al- sheikh.
Demi chef de partie at Coral sea Hotel
Specialty Indian cuisine
From July 2007 to November 2008.
1st Commis at intercontinental pyramids park Hotel
2nd commis at intercontinental pyramids park Hotel
Specialty Italian Cuisine
From April 2005 to June 2007.
3d commis at Nile BUKHARA restaurant
Specialty Indian cuisine
From September 2002 to March 2005.
3d commis at Mekyato restaurant
From February 2002 to September 2002
Getting Bronze Medal in Asian dish Indian cuisine from Egyptian chefs Association.
Star of the month August 2013 from IHG Hotels
Perfect solider 2001
the best hygiene 2014 From IHG Hotel
The Best team work 2009
HACCP Training Courses
General information about wine and alcohol.
Management skills.
How to handle guest complaint.
Food hygiene
Fire-fighting in the Civil Defense
Grooming course
CRAFT training Certificate Delegate Handouts
FIRST AID
Computer skills
V. Good Knowledge of Microsoft Office Package.
Excellent in Browsing
Language skills
Arabic : Native
English: v. good in writing, spoken, reading and listing
Personal skills:-
Creative, ambitious, consistent and capable to face problems & solve it.
Fast learner and loyal performer who can make an immediate contribution.
Communicated and teamwork skills.
The ability to communicate with all segments of Society
Highly skilled in cooking and preparing a variety of cuisines
Exceptional ability to develop a well-tuned pallet
Adept at using kitchen tools and knife
Well versed in maintaining a high level of hygiene
Imagination to explore new cooking avenues
Excellent business acumen and customer service orientation
Thorough understanding of sanitation needs of the kitchen
Demonstrated ability to train new personnel
Knowledge of heat control and baking techniques
Able to lead and motivate a big team
Committed to work in extreme hot temperatures
Ability to concentrate on quality
Understanding of adhering to set budgets
Particularly effective in overseeing staff in order to ensure quality and quantity
Proficient in resolving conflicts
Date of birth: November 23 rd., 1979
Marital Status: Married and have 3 children.
Military Service: finish the military service
REFERENCE AVAILABLE UPON REQUEST
Junior Sous chef
Mohamed El Sayed ALi Abd Allah
Address
44/212 the American project st, Helwan, Cairo.
Phone
*******************@*****.***
Experience
I have over 15 years of experience in managing the kitchen operations and supervising staff
Demonstrated ability to prepare hygienic and delicious food following prescribed menu, recipes and techniques
Well versed in assigning responsibilities to culinary staff
Known for setting deadlines ensuring the timely completion of work
Able to create and maintain excellent rapport with the patrons and co-workers
Competent at preparing and organizing banquet as well as restaurant meals
Education
Work Experience
Achievements
Training
Skills
Additional Data
Contact this candidate