Khoubeib Hammami

• And cooperate with all Department
• Worked of food stock appropriate to sales levels and not over ordered
• All to be checked and signed
• Prepares food for service appropriate to sales levels
• Controls wastage and records/reports all wastage
• All invoices processed weekly and accounted for
• Keeps within budgets set for ordering
• All stock is secure and no loss of stock
• Por-active in problem solving
• Ensure the kitchen uniform and personal hygiene requirements are adhered to communicate via team meetings, one to one meeting, training sessions, notice boards and written
• Manage the day-to-day food administration ensuring systems compliance
• Ensures that food is stored, prepared and secured hygienically and safely
• Ensures that food is prepared and cooked according to specific recipes and wastage is minimized
• Ensures that maintaining standards of hygiene and cleanliness' in all kitchen and related areas
• Prepares and submits forms and reports on time as directed
• Checks mise-in-place and preparation procedures ensuring that procedures are correctly followed
• Reporting any engineering defects to engineering
• Attends scheduled training courses, briefing as required
• Perform and document all performance appraisals, counselling and disciplinary action with employees
• Implement H.A.C.C.P A system according to the local municipality laws
• Train the team about general kitchen operation and H.A.C.C.P system on a weekly and monthly
• Created new recipes and monthly promotions menu
• Maintains good relationships with colleagues within the department and with other departments and contributes to team spirit
• Comply with hotel standards in relation to hygiene, health and safety policy
• Adheres to set procedures for attendance and time keeping
• To carry out other tasks as maybe required from time to time by the management
• Review operating reports, directing resolution of operational and maintenance issues to minimize costs and prevent operational delays
• Hiring and training of all new employees
• TRAINING DEVELOMENT: My Guest, My customer
• Customers Come first
• Hygiene & Grooming
• Successful Completion of FOOD SAEEY (HACCP)
• Emergency Response Team Program
• Preservation of Company Property Course
• Gleam as you go
• Greet Seat Guest
• Find Way to Say Yes
• Hospitality Guarantee Program and Service Requirements.

• Working in a consulting company for opening fine dining restaurants
• And founder of the 1st concept of Scandinavian cuisine in
• Saudi Arabia
• Started in .2021
• V.C president with the french association les toques blanches tunisian branch, Worked with oryx catering
• Pre-opening
• QATAR

• Worked with restaurant the daresay
• TUNIS.TUNISIA

• Worked with restaurant le marley
• MARSA
• TUNISIA
• As on chef consultant
• 2018 worked with restaurant folya nostra
• MARSA
• TUNISIA, worked with steak house
• TURKEY, worked with le carnot
• TUNIS
• TNISIA, Worked with club antique
• SIDI BOU SAID
• TUNISIA

• Worked with aqua lounge restaurant chain
• TUNIS
• TUNISIA
• First sponsor of the Paris relay sauce in Tunisia

• Worked with la tour blanche hotel
• TUNIS
• TUNISIA

• Worked with Andaloucia hotel
• BIZERTE
• TUNISIA

preparing a list of products and their selection from different suppliers or markets;

supply and storage management by carrying out inventories, receiving and checking the quality of goods and stock supervision;

compliance with health and safety rules;

the preparation of all types of dishes, whether à la carte dishes, special orders, starters, desserts or sauces;

plating and sending dishes to the dining room;

the development of recipes and menus in line with the establishment's offering;

the distribution of work among the teams and the supervision of the preparation of dishes;

the training of kitchen assistants and the development of team schedules

Create the menus

Cook the dishes

Check the preparations

Pay attention to the presentation and decoration of the plates

Manage food supply and orders

Control the quality of ingredients and food preservation

Use and clean kitchen appliances and equipment

Organize and supervise the work of staff (kitchen helper, dishwasher, etc...

Participate in the control and storage of goods upon delivery

Gather the ingredients needed to prepare the dishes

Peel, cut or mince the vegetables

Respect the technical sheets in the proper execution of culinary preparations

Participate in sending dishes within the timeframe desired by the customer

Ensure the maintenance of the kitchen and equipment

Strictly respect hygiene and safety rules.

• Met with customers to discuss details and planning of custom-made pastries and desserts for special occasions.
• Attended workshops to update knowledge and skills in pastry arts and ingredients.
• Maintained and controlled pastry kitchen supply inventory to minimise waste.
• Communicated new standards from management to kitchen staff members.
• Upheld first-class health and safety levels for continued high quality output and compliance with regulations.
• Executed strict quality control measures to maintain high standards of baked goods grade 2.

• TECHNIGUES.TABARK
• TUNISIA

Help with preparing meals.

Simple cooking activities: peeling, storing, cleaning, preparing…
Learn how to present dishes.
Help prepare pastries and desserts.
Make sure the dishes are clean at all times.
Receive supplies.
Tidy up and clean the kitchen: floors, work surfaces, utensils, etc.
Manage stocks and notify the manager if a raw material is missing.

• Training with Club Rimel.DJERBA
• TUNISIAmonths during, Training with Hotel Green Palm.DJERBA
• TUNISIA.months during 2007
• Training with Hotel Royal Garden DJERBA.TUNISIA.months during 2008
• TRAINIG