Dubai, Dubai, United Arab Emirates
To work in an environment which encourages me to succeed and grow professionally where I can utilize my skills and knowledge appropriately.
Mis en place making, leading to the team ,coordination, wastage control and menu planning
Overseeing preparation and cooking of continental dishes, ensuring top-quality standards and consistency. Supervising junior chefs and commis, providing guidance and training for skill development. Collaborating with head chef to design innovative menus and weekly specials. Maintaining strict adherence to HACCP and Dubai Municipality food safety standards. Monitoring stock levels, controlling wastage, and optimizing food cost.
Assisted in cooking and preparation of dishes for a high-volume restaurant. Managed mise en place for assigned sections to ensure smooth service. Supported menu development by introducing new continental recipes. Enforced strict hygiene practices and food safety protocols.
Prepared ingredients and assisted in the preparation of main courses and side dishes. Maintained proper storage and rotation of stock to ensure freshness and minimize waste. Worked closely with senior chefs to master advanced cooking techniques.