• Calibrating Chillers and Freezers temperatures after every 4 hours according to Dubai safe temperatures
• Calibrating self-hygiene sheets of the staff
• Arranging all food items in dry store, chillers and freezers according to FIFO (First In and First Out)
• Checking fire safety cylinders labels
• Changing all the labels of ready to eat items (Chiller Specially)
• Every week deep cleaning (removing all the items from chiller and freezer and wash)
• Making Mis N Place for the Italian pastas (alfredo, Bolognese, pesto and pink sauce)
• Boiling pastas (penne and spaghetti) for 100 customers everyday
• Making breakfast (omelet, French toast, chicken sausage, hash brown, garlic rice, pancake, croissants and boiled eggs) for 100 customers everyday
• Cutting and then marinating the chicken for shawarma
• Calibrating buffet temperature every 4 hours
• Receiving deliveries (checking all the items one by one)
• General cleaning (removing exhaust grills, cleaning all walls, ceiling, stoves, grills, fryers, chopping machines, tables and knifes)
• Checking the temperature of fryer oil
• Changing oil of fryer after every 2 to 3 days (according to the condition of the oil)
• Completed PIC level 3 training
• Ordering items 3 times in a week for kitchen
• Campleted fire training
I have got bags of stamina and I enjoy the fast pace of working in the kitchen.

• Calibrating Chillers and Freezers temperatures after every 4 hours according to Dubai safe temperatures
• Calibrating self-hygiene sheets of the staff
• Calibrating vegetable and fruits sanitizer sheets (Ecolab)
• Arranging all food items in dry store, chillers and freezers according to FIFO (First In and First Out)
• Checking fire safety cylinders labels
• Changing all the labels of ready to eat items (Chiller Specially)
• Every week deep cleaning (removing all the items from chiller and freezer and wash)
• Cutting fruits and vegetables for Mis N Place
• Making plans with executive chef for everyday menu
• Making Mis N Place for the Italian pastas (alfredo, Bolognese, pesto and pink sauce)
• Boiling pastas (penne and spaghetti) for 100 customers everyday
• Making breakfast (omelet, French toast, chicken sausage, hash brown, garlic rice, pancake, croissants and boiled eggs) for 100 customers everyday
• Cutting and then marinating the chicken for shawarma
• Making backup for breakfast and pastas
• Calibrating buffet temperature every 4 hours according to Dubai safe temperature
• Making displayed sandwiches and salads daily
• Making 40 kg steam rice daily
• Receiving deliveries (checking all the items one by one)
• General cleaning (removing exhaust grills, cleaning all walls, ceiling, stoves, grills, fryers, chopping machines, tables and knifes)
• Checking the temperature of fryer oil
• Changing oil of fryer after every 2 to 3 days (according to the condition of the oil)
• Checking all the chemicals (with ph strips which are recommended)
• Discussion and sharing ideas of recipes and cost with executive chef and sous chef
• Doing inventory and then add to the system
• Ordering items 3 times in a week for kitchen
• Calibrating temperature of the dishwasher according to the Dubai safe temperature
• Pastas A la Carte and shawarma chef
• Completed Fire training
I have got bags of stamina and I enjoy the fast pace of working in the kitchen.

Reporting directly to head chef. Performed supervised cooking at the back of kitchen. Cooking at various stations. Live preparation of various menu items were amongst the main tasks.
Key Responsibilities:
• Assisting head chef, sous chef, line chefs & other kitchen staff
• Assisting head chef in ensuring that dishes are prepared and served on time
• Performing the station setup before each service
• Preparing vegetables and trimming meat
• Preparing the ingredients for senior chefs
• Rotating old and new stock
• Organizing the various stations & principals of kitchen
• Learning to store all leftover food
• Keeping station sanitary and clean
• Helping restaurant staff to pack up

Learned different styles of cooking at various stations. Developed new and enhanced the known skills. Worked under the supervision of executive / head chefs. Poolside live BBQ, seafood & steaks preparation were amongst the core tasks.
Key Responsibilities:
• Work according to the menu specifications by head Chef
• Performing the station setup before each service
• Preparing vegetables and trimming meat
• Organizing the various stations & principals of kitchen
• Dealing with deliveries and stock
• Measuring dish ingredients and portion sizes accurately
• Preparing the ingredients for senior chefs
• Rotating old and new stock
• Learning to prepare every dish on the menu
• Practicing safe food handling
• Keeping station sanitary and clean

Reporting directly to head chef. Performed supervised cooking at the back of kitchen. Cooking at various stations. Live BBQ, Italian pastas, salads & shawarma preparation were amongst the main tasks.
Key Responsibilities:
• Assisting head chef, sous chef, line chefs & other kitchen staff
• Assisting head chef in ensuring that dishes are prepared and served on time
• Performing the station setup before each service
• Preparing vegetables and trimming meat
• Organizing the various stations & principals of kitchen
• Learning to store all leftover food
• Keeping station sanitary and clean
• Helping restaurant staff to pack up