AJUWATH HANIFFA

Experience

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  Crowne Plaza Jeddah Hotel

  Jun 1998 - Jun 2001

  Demi chef de parte

  • Worked for the Hot kitchen, Arabic kitchen and Al-maha restaurent kitchen; undergone cross training in Arabic and coffee shop kitchen.

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  InterContinental Hotels & Resorts

  Feb 2002 - Jun 2005

  Chef de Partie

  • Alhasa Intercontinental Hotel in K.S.A. 02/02 to 15/06/05(PRE OPENING TEAM).• Chef de Parte while reporting to the Executive Chef. • A five-star property situated at al Hassa, operating 309 rooms with some popular food and beverage outlets, Summer Place (Chinese restaurant), Fish Bazaar (Thai restaurant), Rattle Snake (Tex-Mex), etc.• Worked for the Hot kitchen, Arabic kitchen and Al-maha restaurent kitchen; undergone cross training in Arabic and coffee shop kitchen

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  Grand Regal Hotel - Doha

  May 2009 - Jun 2010

  SENIOR CHEF DE PARTE

   Provided guidance and support to all kitchen staff Ensured that all food served is arranged properly and met quality standards Ensured that all kitchen work is completed within the timelines Gave instructions to cooking workers on fine points of cooking Maintained hygiene standards of kitchen and equipment Directed and instructed kitchen personnel in their individual tasks Prepared individual orders when requested Ensured food preparation procedures for quality, uniformity and accurateness Reviewed delivered product and ensured appropriate storage Observed employees engaged in portioning, preparing, and garnishing foods Ensured the defined methods of cooking and garnishing عرض أقل

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  Four Seasons Hotels and Resorts

  Jul 2010 - Jan 2013

  Junoir sous chef

   Control wastage by proper planning and utilization. Co-ordinate with engineering to ensure proper functioning of all equipment in the kitchen. Maintain HACCP in the kitchen, which includes creating a clean and hygienic work place while meeting the legal requirements laid out by the municipality. Requisition of raw materials. Co-ordinate with the stewarding department for proper cleaning and sanitation. Supervise and control commis and apprentices. Prepare training plan for the kitchen staff. Support the sous chef in his day to day tasks and perform duties as directed by him Teach the methods for using the kitchen equipments used for washing, chopping, sauting the food Explain the sanitation rules to the juniors and ensure that the hygiene standards are duly met Compile the list of supplies required by different chefs and place a purchase order with the vendors Coordinate with the dining area management to ensure that guests are served on time Give suggestions to the head chef in planning the menu and food festivals at the hotel Received orders from the head chef about the menu and made preparations to serve it to the customers immediately Experimented while garnishing the food items attractively to ensure that the customers are tempted to try new food items Coordinated with other chefs such as grill chef, saute chef, vegetable chef, pastry chef, etc., to prepare the orders on time Invented new varieties of cuisines and presented them to the head chef for approval Attended the different culinary meetings and seminars on behalf of the hotel and learnt the modern cooking practices Cooked different food items as directed b the head chef Provided assistance to the chefs in collecting materials in required amounts Washed, cleaned and cut the vegetables and fruits to be used for preparation of food items Garnished the prepared food and served it to the customers عرض أقل

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  Catch Seafood Restaurant Abudabi st .regies hotel

  Nov 2013 - Oct 2015

  Senior Chef Partie

  • Creating innovative and authentic dishes.• Occasionally approving timesheets for junior kitchen staff.• Writing up annual performance reviews of all kitchen staff.• Inspecting meals and trays for attractiveness as well as palatability.• Monitoring portion control, with the aim of ensuring that all meals are profitable.• Ordering co coordinating the delivery of food supplies.• Carrying out all other duties deemed necessary by the Head Chef.• Preparing food for special diets, kid meals and diabetics etc. عرض أقل

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  Vicoli lounge

  Oct 2015 - Aug 2018

   Monitored food quality at all production phases and accordingly analyzed cost. Managed to work within given budget and followed all company procedures and policies meticulously. Adhered to every standard operations procedure as stated by corporate office. Established procedures and ways to provide training to cooking staff as per respective responsibility area. Ensured to uphold food requisition and controlled wastage of food. Inspected for cleanliness, food quality and safety at every allocated food outlet. Ensured to comply accurately with cooking procedures, recipes and details as stated by corporate office. .  Train and motivate Pre-Opening standard operating procedures Manual to the all F&B staff and (company Vision, Mission and Values) Provides recommendation & proposals to executive chef of F&B regarding Future plans, concept & changes.   Proficient in managing teams, guiding their work and leading work during the special culinary events. Knowledge about the different cuisines, food varieties and cooking methods. Ability to operate various kitchen equipment and tools as required for cooking. Competent at inventing newer varieties in starters, main course, desserts and beverages. Thorough knowledge about the methods for maintaining food and beverages under hygienic conditions. عرض أقل I am a result oriented professional with an extensive food, beverage, service and management experience. I have proven hands-on track records of coaching teams towards significant enhancement to high quality, reputation and profits. I am a very strong team player with excellent communication skills, adaptability and proven talent to train, menu planing develop and motivate colleagues from any background. I have effectively and continuously, marketed products and services to stay above the competition. I am extremely creative with emphases on reducing cost and overheads while enhancing revenues and profits in various areas of an organization. عرض أقل

  • Chef de Cuisine

    Feb 2015 - Aug 2018

  • Chef de Cuisine

    Oct 2015 - Jun 2017
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  PEPPERMINT RESTAURANT LTD

  Oct 2018 - Nov 2019

  Executive Chef

  executive chrf

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  BLE RESTAURANT

  Jan 2019 - Dec 2019

  Executive Chef

  living Resan is covid colse my resturant

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  Serene catetering company

  Jan 2020 - Jan 2021

  Executive Chef

  . Menu planning Apart from organizing routine kitchen activities, my main duties with them include; planning menus, supervising the work of junior kitchen staff and making sure expenditure is kept within budget. During my time there I have become familiar with working in a busy, fast paced kitchen environment.I specialist in making fresh sauces, Italian . French . Asian . Arabic .food well preparing to brand specification and ensuring that the final presentation is to the highest standards. Furthermore عرض أقل

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  Foodies Block

  Jan 2021 - now

  Senior Sous Chef