Sheraton Sharjah
09th August 2015 - 10th August 2016Position: Executive Sous Chef
Pre Opening & Opening
Establish entire food and beverage operation with Executive chef and Director of food and beverage manager with covering projects, outlet concepts, floor plans, operating equipment, human resources and launch of all Restaurants first 5* star hotel In Sharjah, UAE.
Sheraton Sharjah comprised of: 7 F&B Outlets, 3 banqueting halls and 9 meeting rooms
- AlQubtan – Beach restaurant
- Pool Bar
- Gusti – All day dining / International Buffet Restaurant
- Marasea – Live seafood market restaurant
- Arjwan – Middle Eastern
- Link Cafe – Gourmet delicatessen
- Al Mahata- Cigar Lounge
- 24 Hours Room service
- Club Lounge – Executive floor operations
Direct all aspects of the company’s culinary operation with Executive Chef. Conduct interviews, hiring, performance evaluation, coaching, counseling and disciplinary sessions to ensure the appropriate staff productivity and efficiency towards company profitability. Develop and implement training plans and training material with training manager in compliance with brand standards.
Direct all heads chefs, CDC, Chief Steward and hygiene manager, responsible for all kitchen functions to include food quality management, supervision of kitchen team on” involvement with inventory controls, kitchen cleanliness, sanitation, and Health &safety. Currently handling 80 talents under culinary and stewarding department.
http://www.sheratonsharjah.com/