Mohamed Faizal

Head Chef @Marriott International

AE

In charge of Aloft Airport & Elements hotels, all day dining Restaurant & Group Events & responsible for the supervision, organization, and operation, and training, creation of quality product andplating of all foods served from the kitchen. Assist Executive chef & Executive sous chef in the supervision of the galley operation tobe in line with the company’s standards. Ensure the recipe review program is followed through by team Control and provide daily food requisitions to the ACE for the next daypreparation according to the hotel occupancy forecast. Hiring new Team member interview processes Creating new menu for all day dining & follow up week rotation menu for breakfast & lunch & dinner operation Managing food cost budget currently budget set by finance 31% To prepare in team member performance appraisal when necessary Responds to the needs, wants and desires of the guest Takes a pro-active role in the daily operation of the kitchen for quality of product andsanitation Develops daily specials for offering in all day dining restaurant theme nights Directly executes special dinners and customized menus theme coffee break DDR menuheld in the Ball room & Meeting rooms Handle with the assistance from the chef’s office all staff disciplinary issues and annualreviews Establishes training standards, prep standards for all stations of the kitchen Reports any immediate engineering repairs to the respective department and follow-upwith the Chef’s office Submits ideas for future goals, operational improvements and personnel management to the executive chef

India International High Sec Shcool

10th