Montaser Masoud

kitchen ManagementDemonstrate principles of food safety day by day and sanitation.
food in the safe zone -Main kitchen- Butchery- Garde manger -Pastry
Demonstrate appropriate principles of plate presentation
Ability to handle multiple tasks with an eye to detail and presentation
Stay up to date with the latest culinary trends and creative ideas into better and consistent implementations
Handling of the fully implemented HACCP guidelines as well as general health & safety in the workplace
Creating in conjunction with the– Food and Beverage Managers and Outlet Chefs of menus and which meet the needs of the target market and are in line with the operating concept for the restaurant
To maintain good working relationships with colleagues and all other departments
Assumes responsibility for increasing departmental sales and profit Wastage and Turn over Control
Food Cost Management LEADERSHIP SKILLS
Fostering team works.
effective time management during production in the kitchen food
Effective organization of personal work areas for efficient production Main Duties
Ability to handle multiple tasks with Very good strong leadership and organizational skills
Knowledge of HACCP as well as an eye to detail and presentation
Stay up to date with the latest culinary trends and creative ideas into better and consistent implementations
Handling of the fully implemented HACCP guidelines as well as general& safety in the workplace
Food and Beverage Managers and Outlet all Executive Food Suppliers --- Guest-
Work in a multicultural environment
general health & safety in the workplace Able to control cost and wastage