El mokhtar Assamlal

Sous-chef at lou loua restaurant by nadia
Lives in Dubai, United Arab Emirates
over 6 months ago

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Experience

  • Sous-chef

    lou loua restaurant by nadia - Dubai, United Arab Emirates

    F&B kitchen
    September 2018 - Now · 5 months

    • Help in the preparation and design of all food and drinks menus • Produce high quality plates both design and taste wise • Ensure that the kitchen operates in a timely way that meets our quality standards • Fill in for the Executive Chef in planning and directing food preparation when necessary • Resourcefully solve any issues that arise and seize control of any problematic situation • Manage and train kitchen staff, establish working schedule and assess staff’s performance • Order supplies to stock inventory appropriately • Comply with and enforce sanitation regulations and safety standards • Maintain a positive and professional approach with coworkers and customers

  • Sous-chef

    shurooq - Sharjah, United Arab Emirates

    F&B kitchen
    June 2012 - June 2018 · 6 years and 1 month

    • Help in the preparation and design of all food and drinks menus • Produce high quality plates both design and taste wise • Ensure that the kitchen operates in a timely way that meets our quality standards • Fill in for the Executive Chef in planning and directing food preparation when necessary • Resourcefully solve any issues that arise and seize control of any problematic situation • Manage and train kitchen staff, establish working schedule and assess staff’s performance • Order supplies to stock inventory appropriately • Comply with and enforce sanitation regulations and safety standards • Maintain a positive and professional approach with coworkers and customers

  • Chef de partie

    The Westin Abu Dhabi Golf Resort & Spa - Abu Dhabi, United Arab Emirates

    F&B kitchen
    November 2011 - May 2012 · 7 months

    • Ensure adequacy of supplies at the cooking stations. • Prepare ingredients that should be frequently available (vegetables, spices etc.) • Follow the guidance of the executive or sous chef and have input in new ways of presentation or dishes. • Put effort in optimizing the cooking process with attention to speed and quality • Enforce strict health and hygiene standards. • Help to maintain a climate of smooth and friendly cooperation

  • Chef de partie

    One&Only; Royal Mirage, Dubai - Dubai, United Arab Emirates

    F&B kitchen
    January 2006 - October 2011 · 5 years and 10 months

    • Participated in daily kitchen operations including food preparation and food service in an International Kitchen. Including both hot and cold kitchen menu, ala carte, buffet and banquet food items. • Maintained kitchen condition to standards exceeding health regulations, including the proper storage of stock and prepared items, temperature control etc. • Monitored kitchen inventory and re-ordered food and supplies as needed, also, did stock rotation (FIFO). • Adhered to the standards of HACCP and those set out by the Executive Chef.

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