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Highlights of Qualification:
o Very strong in Lebanese & Arabic cuisine more then 18 years
o Wide experience and knowledge in International cuisine
o Have thorough knowledge of HACCP and Food hygiene and able to implement.
o Have pre opening experience of five star hotels
Key Job responsibilities:
o Responsible for the production preparation and presentation of all food items to ensure highest quality at all times.
o Establishes and maintains effective employee relations and inter-departmental working relationships.
o Assist Executive chef in hiring Kitchen Production Staff being in line with company standards. Performing appraisals, coaching, counseling, and suspension, if necessary to ensure appropriate staffing and productivity. Consults with Food & Beverage Department
o Identify & develops formal training plans and conducts on-the-job learning events for the Kitchen employees. (Based on need and analyses)
o Keeps an up-to-date standard recipe file for all food items to include:
Recipe list (Cooking with style with standard recipe pictures)- Sales history - Food costs-Importation items costs - Par stock - Production time
o Inspect and check the food quality levels, hygiene & sanitation of the food production areas
o Conducts all administrative work required, including, but not limited to the following:
Attendance records- Duty roasters-Maintain files for Local trainees-Health inspection records-Maintain employee personal Files-Maintain individual employee training files-Maintain standard recipe file-Maintain Outlets rotating menu file-Theme nights & Food Promotional file-Standard menu file (Costs I Recipe pictures)
o Prepare Department (kitchen) employees vacation plans.
o Actively participate in the following meetings:
Executive Sous Chef
Hilton Hotels Worldwide - Alexandria, EgyptOtherMay 2017 - Now · 1 year and 7 months
HILTON HOTEL 158 rooms 7 F&B outlets. Duties Manage and monitor operation related to the menu concept. Mange supply and daily market list. Running day to day culinary operation Assisting other outlets and Sous chefs closely collaborating with Executive chefs Implementations In charge of Fine dining Sahar El-Laialy restaurant Responsible for Menu planning's and promoting Ordering and scheduling Stock & store FIFO control HACCP SOP reinforcement workouts
Chef de Cuisine
Dusit Thani Lake View Hotel - Cairo, EgyptOtherApril 2015 - April 2017 · 2 years and 1 month
Responsibilities Afternoon shift ladder chef in charge for whole kitchen and outlets Coordinate activities of and directs indoctrination and training of Chefs, & other kitchen workers engaged in preparing & cooking foods to make sure an efficient profitable food service Plan or participates in planning menus and utilization of food surpluses leftovers, taking into account probable number of guests, marketing conditions, popularity of various dishes and recency of menu for the new opening Club House Review menus, analyzes recipes, determines food, labor, and overhead costs, and assigns prices to menu items direct food apportionment policy to control costs Supervise cooking and other kitchen personnel and coordinates their assignments to make sure economical timely food production. Weekly authentic Lebanese buffet from cold and hot mazza and appetizer to mien curses end with the dessert.
ArabicNative or fluent100%