ALAE Bouabid

Set and track event budgets, Report event, vending, drop-off, and corporate operational profitability, Create and maintain seasonal, sustainable menus, Respond to special requests from clients, Create appropriate promotional menus, and Participate in marketing and outreach programs, which may include appearances, photo-shoots.
Write, scale, and adjust recipes as needed so they comply with food and labor cost goals

 Execute tastings for both individuals and groups, Work with sales and executive teams to set pricing for all menus, and Assist with operational logistics, including pack-outs, on-site setup, transportation scheduling, and staff scheduling, Establish and maintain vending kitchen equipment and small-ware inventory, Procure needed functional materials, Assisting the kitchen team as necessary.
Hire, train, and discipline sous-chefs, cooks, and porters as needed.
Maintain cleaning systems in the BOH, Maintain a strong work ethic, Build and maintain team morale
 Support corporate goals through other duties as needed.

In this role i report directly to F&B Director,

Responsibility for providing leadership and management for the Food & Beverage Division as well as Food Production & Culinary Department ,  accountable for its asset and performance – i.e., F&B revenue & profitability Food quality, hygiene & cost, guest satisfaction, brand consistency and employee engagement,

 Direct all operational activities towards supporting the Hotel’s goals - Gross Operating Profit, Guest Satisfaction, Brand Consistency and Employee Engagement,

 Implement Raffles service culture and operating standards,

 Plan future business strategy and review ongoing action plan progress,

 responsible for liaising with external vendors for purchasing of food products with Purchasing Manager,

 Set periodical business plan, budget, and forecast and performance reports.

In charge of two outlets

@Laguna Eastern _ Restaurant international #280 Pax

@SunRoom _ Fusion lounge #120 Pax

The role consisted of:

Responsible for the consistent preparation of innovative and creative cuisine of the highest quality, presentation and flavor for the dining rooms, banquets and other food facilities, resulting in outstanding guest satisfaction. Additionally responsible for the smooth running of the kitchen and manage areas of profit, stock, wastage control, hygiene practices and training within the kitchen.

 Trains, develops and motivates supervisors and culinary staff to meet and exceed established food preparation standards on a consistent basis.

 Teaches preparation according to well defined recipes and follows up and discusses ways of constantly improving the cuisine at the property.  direction for all day-to-day operations in the kitchen.

FELZY Restaurant & LOUNGE

Pre-opening,

The role consisted of : Responsible for all food production including that used for fine-dining restaurants 60pax, fusion lounge 160pax , banquet functions and other outlets. Develop menus, food purchase specifications and recipes. Supervise staff. Develop and monitor food and labor budget for the department. Maintain highest professional food quality and sanitation standards.

 Plans menus for all food outlets in the complex.

 Schedules and coordinates the work of chefs, cooks and other kitchen employees to assure that food

 Preparation is economical and technically correct and within budgeted labor cost goals.

 Develops standard recipes and techniques for food preparation and presentation which help to assure consistently high quality and to minimize food costs; exercises portion control for all items served and assists in establishing menu selling prices.

In this role , I reported directly to Executive chef,

The role consisted of :

 Planning menus and setting the agenda for the style of kitchen

 Production of all French kitchen

 Production of all international food and Arabic food

 Ensuring food went out in timely manner and was of the highest standard

 Ensuring seamless teamwork liaised with staff to complete objectives and resolved queries

 Managing and overseeing the general operations of the

 section scheduling of duty rosters and checking stock orders providing leadership and motivation of a large multicultural team of staff

 Training new starters in food production and standers

 Preparing food for event and functions

 Banquet , function food productions Preparing menus for large events

In this role i report directly to Head Chef,

Sophisticated restaurant and lounge where arabesque authenticity blends Into a unique contemporary context, covering 2 floors. The restaurant serves dishes inspired by Levantine, Middle Eastern and Moroccan cuisines. French kitchen and oriental

 Serve 250 to 400 PAX per day  Assist other Chef de Parties and help each other keep motivated and focused.  Supervisor purchasing  Training new starters in food production and standers  Responsible for a team of 13 people  Responsible for the hot and cold section

In this role , I reported directly to the Head Chef

The role consisted of :

 Managing Tow Responsible for the day to day running of any given section’s assistant chefs

 The cleanliness, stock control, organization and standards of the section

 Ordering on a daily basis, whilst keeping in mind stock usage, menu planning and business levels

 Training of Commis Chefs on section, delegation of tasks to Commis and Demi Chef

 Assist other Chef de Parties and help each other keep motivated and focused.

 controls and creates team spirit. Have a high level of experience gained from various quality establishments.

 be fully aware of all hygiene control and chemicals used

 Assisting the Head Chef and the rest of the team to maintain quality.

In this role ,I reported directly to Head CHEF

“restaurant L’ EQUTEUR” The role consisted of :

 serves an extensive buffet breakfast in the morning and a tempting lunch buffet everyday with a wide range of local specialties and international favorites

 Preparing menus for large buffet

 Preparing food for event

 Training new starters in food production and standers

 Banquet , food productions

 Supervisor purchasing

 Assisting the Head chef

 Advising manager on quality

 Issues and providing successful solutions

{THE METROPOLE} Restaurant INTERNATIONAL

In this role , I reported directly to the chef de cuisine

The role consisted of :

understand and be aware at all times of food costs and percentages and understand how daily departmental costs influence profit and loss results.

 monitor stock movement, to ensure stock security.

 ensure minimum kitchen wastage.

 assist with the provision of training and development for department staff in kitchen procedures.

 ensure knowledge of the product is maintained and communicated to all relevant personnel.

 work with the Sous Chef to ensure the mis en place is completed.

 report any maintenance issues to the Head Chef immediately.

 comply with all Goodwood policies and procedures to ensure that all statutory regulations are observed.

 comply with the conditions of the food hygiene policies.

 To be flexible and willing to help other departments at busy times if required.

 Preparing and making simple food and to demonstrate and help maintain high levels of service that consistently exceeds the expectations of our members

 monitoring stock movement and be responsible for ordering on your section

 ensuring minimum kitchen wastage.

 ensuring knowledge of the product is maintained and communicated to all relevant personnel

 responsible for completing mise en place  reporting any maintenance issues to the Head Chef.

 comply with all Goodwood policies and procedures to ensure that all statutory regulations are observed.

 liaising with the Head Chef/Sous Chef and implement new menu/dishes/systems where applicable

 ensuring all statutory regulations are adhered to, such as food hygiene policies

 flexible and willing to help the restaurant kitchen at busy times if required