Saudi Arabia
• Setting a standard kitchen chart • Setting a standardized menus in all F&B Hotels Group outlets • Preparing all menus recipes • Met with all F&B suppliers • Implementing kitchen staff trainings (hygiene -Sanitation – safety) • Following up on the guest comments to obtain the maximum guest satisfaction Introducing every 3 month some new types of show cooking • Organizing & Preparing Kitchens & Outlets for Serving Setting a standard buffet according in house guest nationalities • Improving the a la carte system in the restaurants for all Hotels group • Preparing the kitchen utensils list • Checking all kitchen equipment instillations • Checking the layout for kitchen operation • Preparing the basic training for the new staff ( hygiene, cooking, so on) • Met with the companies who is working for HACCP auditing to operate it in our hotels