FAIZ AHAMED KHAN SERVANI

• October 2022 – up to dat
• Type of food : international and fine dining restaurants
• Responsibilities:
• Reporting to sous chef responsibilities and essential job functions include but are not limited to the following
• Consistently offer profession, friendly and proactive guest service while supporting fellow colleagues
• Ensure the consistency in the preparation of all food items for a la carte and /or buffet menus according to hotel recipes and standards
• Actively share ideas, opinions and suggestions in daily shift briefings
• Ensure all kitchen colleagues are aware of standards and expectations
• Liaise daily with outlet chefs to keep open lines of communication regarding guest feedback
• Complete daily checks of all mis en place to ensure freshness and quality standards
• Maintain proper rotation of product in all chillers to minimize wastage/ spoilage
• Have full knowledge of all menu items, daily features and promotions
• Ensure the cleanliness and maintenance of all work areas, utensils, and equipment
• Follow kitchen policies, procedures and service standards
• Follow all safety and sanitation policies when handling food and beverage
• Promote a fun / professional and disciplined work environment
• Communicate daily with leaders to ensure open lines of communication
• Complete assigned tasks in a efficient and timely manner
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• Type of Food: International Breakfast Buffet, A la carte Breakfast, Lunch and dinner

• Type of Food: International Breakfast Buffet, A la carte Breakfast, Lunch and dinner

Type of Food: International Breakfast Buffet, A la carte Breakfast, Lunch and dinner.