Milon Anthony Rozario
ChefOver the years as a Chef I have had professional experience in a range of star hotel and have culinary training and knowledge in a number of cuisines. Worked with some renowned Chef and have created new recipes and combinations that were well received by the guests.
Creating and implementing daily menus, ordering supplies and restock, managing kitchen staff for excellence, ensuring the best in food quality and prep, as well as maintaining an exemplary clean atmosphere. I am great with delegating tasks, making culinary masterpieces, and working with staff in a mentor role.
My desire to achieve highly in the workplace provides me the ability to exert vast energy towards achieving all related objectives. My comprehensive presentation and analytical skills will also enhance all elements of my work.
| Last Resume Update | June 4, 2019 |
| Address | Dubai, United Arab Emirates |
| [email protected] | |
| Phone Number | 00971507845414 |
Experience
Executive Chef
Co-coordinating with the General Manager and F&B Manager regarding day to day affairs such as menu planning, functions, outlets special, promotion and administrative work.
Changing the outlet’s menus time to time and adding new items keeping in touch with the international cuisine.
Food promotion schemes, festivals, enlighten each section of production regarding daily output and showing method of improvement. Checking of the quality and quantity of food product and cost control. Hygiene checking and Staff training in regular basis
Executive Chef
Co-coordinating with the General Manager and F&B Manager regarding day to day affairs such as menu planning, functions, outlets special, promotion and administrative work.
Changing the outlet’s menus time to time and adding new items keeping in touch with the international cuisine.
Food promotion schemes, festivals, enlighten each section of production regarding daily output and showing method of improvement. Checking of the quality and quantity of food product and cost control. Hygiene checking and Staff training in regular basis
Executive Chef
Co-coordinating with the General Manager and F&B Manager regarding day to day affairs such as menu planning, functions, outlets special, promotion and administrative work.
Changing the outlet’s menus time to time and adding new items keeping in touch with the international cuisine.
Food promotion schemes, festivals, enlighten each section of production regarding daily output and showing method of improvement. Checking of the quality and quantity of food product and cost control. Hygiene checking and Staff training in regular basis
Executive Chef
Co-coordinating with the General Manager and F&B Manager regarding day to day affairs such as menu planning, functions, outlets special, promotion and administrative work.
Changing the outlet’s menus time to time and adding new items keeping in touch with the international cuisine.
Food promotion schemes, festivals, enlighten each section of production regarding daily output and showing method of improvement. Checking of the quality and quantity of food product and cost control. Hygiene checking and Staff training in regular basis