SA' AD ZIDAN

• I play a critical role in shaping the culinary identity of a restaurant and ensuring its success through exceptional food quality, efficient operations, and outstanding customer service.

• AS Chef de Cuisine I play a crucial role in assisting the executive chef in all aspects of kitchen management, from menu planning to staff supervision to maintaining quality standards
• Their expertise and leadership contribute to the success of the culinary team and the overall dining experience for guests.

• I play a pivotal role in shaping the culinary direction of a restaurant and ensuring the delivery of exceptional dining experiences
• Their leadership, culinary expertise, and attention to detail contribute to the success and reputation of the establishment.

• I play a critical role in supporting the Executive Chef and ensuring the smooth functioning of the kitchen
• Their responsibilities encompass various aspects of kitchen management, culinary execution, and staff supervision, contributing to the overall success of the restaurant.

· AS Head Chef Butchery plays a crucial role in shaping the culinary direction of an establishment, particularly in terms of meat preparation and utilization. Their expertise, leadership, and attention to detail contribute to the overall success and reputation of the kitchen.

• Plays a crucial role in the kitchen brigade, contributing to the efficient operation of the kitchen, maintaining quality standards, and ensuring a memorable dining experience for guests
• Their expertise, leadership, and attention to detail are essential for the success of the culinary team.

· As Demi Chef de Partie Butchery plays a crucial role in supporting the Chef de Partie Butchery and ensuring the efficient preparation and presentation of meat dishes in the kitchen. Their attention to detail, dedication to quality, and willingness to learn are essential for success in this role.

• Food Preparation: assist in the preparation of dishes under the supervision of senior chefs
• This includes chopping vegetables, butchering meat, preparing sauces, and other basic cooking tasks
• Station Support: work across different sections or stations in the kitchen (such as appetizers, entrees, desserts) to support more experienced chefs
• This involves ensuring all ingredients are prepared and ready for cooking
• Cooking: responsible for cooking simpler dishes or components of dishes
• They follow recipes and guidelines provided by senior chefs to ensure consistency and quality
• Cleaning and Organization: Maintaining cleanliness and organization in the kitchen is crucial
• Commis Chefs assist in cleaning workstations, equipment, and utensils, as well as storing ingredients properly.

• Chopped, mixed and prepared ingredients for line cooks ahead of busy periods
• Sourced seasonal, local produce to create exceptional dishes
• Regularly conducted deep cleans of kitchen and storage areas to maintain hygiene
• Adapted food preparation methods to meet vegan, vegetarian and gluten-free dietary requests
• Assisted head chefs with menu creation, exercising creativity and forward-planning skills
• Performed opening mise-en-place duties, maintaining professionalism of restaurant.

• Station Responsibility: typically oversees a specific station in the kitchen, such as the grill, sauté, appetizers, or desserts
• They are responsible for preparing and cooking dishes assigned to their station
• Food Preparation: involved in preparing ingredients, including butchering meat, chopping vegetables, preparing sauces, and ensuring all necessary components are ready for service
• Cooking: execute cooking tasks according to recipes and standards set by the head chef or sous chefs
• This involves grilling, sautéing, frying, baking, or any other cooking techniques required for their station
• Timing and Coordination: manage the station efficiently during service times, ensuring that dishes are cooked to order and delivered to the serving staff or expediter in a timely manner
• Quality Control: Maintaining food quality is crucial
• Line Chefs ensure that dishes leaving their station meet presentation standards, portion sizes, and taste expectations.

• Butchery plays a crucial role in supporting the Chef de Partie Butchery and ensuring the efficient preparation and presentation of meat dishes in the kitchen
• Their attention to detail, dedication to quality, and willingness to learn are essential for success in this role., Learning and Observation: observe and learn from experienced chefs and kitchen staff
• This includes understanding kitchen procedures, culinary techniques, food safety standards, and restaurant protocols
• Food Preparation: assist in basic food preparation tasks under the supervision of senior chefs
• This may include peeling vegetables, cutting ingredients, portioning meat, preparing sauces, and other foundational kitchen skills.

• Worked with energy and enthusiasm to deliver high-quality meals in fast-paced restaurant environments
• Supported chefs in developing innovative, original recipes and seasonal menus
• Recycled and disposed of food waste appropriately, improving overall kitchen sustainability.