Intercontinental Abu Dhabi
Demi Chef De Partie
November 2014 — Present
1) Planning the mise-en-place and preparation for the grill section in accordance with occupancy and reservation levels.
2) Communicating with other sections in the kitchen during service and making sure food comes out at the same time.
3) Ensuring that kitchens are kept surgically clean at all times and training colleagues on hygiene principles.
4) Controlling food costs by preventing wastage and ensuring maximum utilization of raw materials.