Description
Seeking a position as Chef De Cuisine with an organization that gives me the opportunity to further develop and perform my culinary skills. Provide authentic and delicious food to our guests, working efficiently by minimizing wastage and optimum use of resources. Can work independently as well in a team. Knowledgeable of all HACCP standards and procedures. Currently working as a sous Chef at Park Bar and Grill and the Café all Dinning restaurant with Park Hyatt Abu Dhabi Hotel and Villas since Pre Opening * Compiled all the menus for the Restaurant along with the Chef de Cuisine. * Manage the preparation and presentation of all dishes along with the Chef de Cuisine and in his absence. * Conduct briefings and allocate all the other chefs to ensure smooth flow of work. * Ensuring strict health and hygiene standards as per Abu Dhabi Hygiene standards. * Interact with customers and upsell various Food Dishes, except feedbacks for further improvements. * Introduce new dishes in order to change the menu half yearly and create a change of taste in the menus. * Requisite all food on a daily basis through Birchstreet. * Ensure that the service team delivers food to the guests at the right time and right temperatures. * Interact with guests to take feedback about the food quality and except complains with the reason of improving. * Establishing a rapport with guests maintaining good customer relationship. * Ensure that the food is of good quality and the right quantity before it goes out of the kitchen. * Maintains the food cost within the budget. * Ensure that all touches of Hyatt are implemented. * Participate in necessary departmental training program. * Working closely with the Outlet Manager in a supportive and flexible manner. * Ensure that the kitchen is kept clean and organized all the time. * Maintain rapport with purchasing department to ensure the quality food is received from the suppliers, and not face problems of not available items. Park Hyatt Saigon (May 2005 - September 2011) * Assist the Chef de Cuisine preparing entrees other dishes with the right presentation. * Train new kitchen staff. * Follow and assure health and safety standards in the kitchen is followed all the time. * Assure that all customers are served the right food in the right time. * Preparing sauces and dressings for salads. * Assists the pastry kitchen with desserts. * Making Signature dishes following Hyatt Standards. * Ordering food through I-scala and following on its pick up. * Check the kitchen on daily basis to ensure cleanliness in all areas. * Conduct and brief the team on food safety and Hyatt standards. * Attended Vietnamese Food Promotion 2010 in China
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