Experienced culinary professional with expertise in food preparation techniques, staff training, and food hygiene enforcement. Adept at food and beverage pairing, banquets and catering, and quality assurance. Proven ability in recipes and menu planning, kitchen equipment and tools management, grilling and deep frying skills, special meals preparation, proper portioning, substitute items preparation, restaurant software use, technical food photography, conflict resolution in kitchen environments, and fusion cuisine specialization. Committed to delivering exceptional customer service while maintaining high standards of quality.
ADDITIONAL CAPABILITIES
1. Upscale QSR concept of international Arabic fusion cuisine.
2. Proposal and setup for drive through concept
3. Cafes and Catering proposal (New venture, yet to implement)
4. Central kitchen and Restaurants with an average 350 plus daily footfalls based in al Qassim .
5. Responsible for 57 Plus BOH Catering and restaurants staff.
6. Managing a central Kitchen Staff 12 and 160 Covers High volume restaurants.
RESPONSIBILITIES: -
ADDITIONAL CAPABILITIES
1. Upscale QSR concept of American Arabic fusion cuisine.
2. Proposed Drive-thru Concept.
3. Catering (In proposal)
4. Cafes (New venture, yet to implement)
5. Managing a central Kitchen Staff 15 and two 75 Covers High volume restaurants.
With planned drive-through and catering in the pipeline coming next 2 years’ time.
RESPONSIBILITIES: -
Food Quality /Operational Efficiency
Production food quality assurance, Inputs to improve operational efficiency of both
manpower and business prospects. Implementing food service
Recipe Development: -
Prepared, corrected all master list items properly to enable FOODDICS to establish in recipe costing Streamlines Inventory control.
BOECKER PLATINUM Q3 Award Closely working with QC department in equipping kitchen systems and procedures to enable both unit Kitchen and Central Kitchen to acquire BOECKER Platinum Q3 Award
Key Responsibilities
Key Responsibilities
Key Responsibilities
· Preparing, cooking, and presenting dishes within your specialty
· Managing and training any demi-chef de parties or commis working with you
· Helping the head chef to develop new dishes and menus
· Ensuring you and your team have high standards of food hygiene and follow the rules of health and safety
Key Responsibilities