About me

Managing totally ninety four (94) Kitchen and Kitchen Stewarding staff.
  • Kitchen Managers Five (05) [Management Trainee, Junior Sous Chef, Sous Chef, Senior Sous Chef, Pastry Chef]
  • Supervisors – Twelve (12) [10 Chef de Parties, 02 Kitchen Stewarding Supervisor]
  • Kitchen stewarding staff – Seventeen (17)
  • Kitchen staff – Sixty (60) – [Demi Chef de Partie, Commis 111, 11, 1 and Kitchen trainees] Giving them day to day tasks to achieve kitchen operation targets and project a positive and motivated attitude among all associates.
  • Planning, hiring and conducting training programs for kitchen staff to optimize their Preparation techniques, presentation standards and monitor the quality and quantity of food that is prepared.
  • Guide staff to keep the working areas clean and maintain exceptional hygienic conditions and cleanliness and good hygiene practices in the kitchen according to the rules set by the hotel [HACCP & ISO] standards.
  • Creative menu planning and guide to correct food preparation for each outlet including in banquets.
  • Innovation in buffet preparations and presentation and conducting theme night in main restaurant and prepare the menu according to the theme.
  • Ensure that meetings and training programs are well planned and results orientated.
  • Interact with guests to obtain feedback on product quality and service levels, Respond and handle guest problems and complaints patiently.
  • To be aware of all financial budgets with goals and maintain food cost in daily operation.
  •  Ensure that food stock levels within the culinary department areas have sufficient quantity and quality in relevance to the hotel occupancy and function forecasts.
  •  Ensure that all food items are prepared as per standard recipes whilst maintaining portion control and minimizing waste.
  • Ensure a consistent, high quality product is produced, demonstrating techniques and advising on cooking procedures.
  • Developing and implementing strategies that will ensure a positive experience that exceeds guest’s expectation.
  • Innovation in buffet preparations and presentation and conducting theme night in main restaurant and prepare the menu according to the theme.