Junior Sous Chef tại Pastry Rixos Bab Al Bahr (Accor), UAE

12/2019 → Hiện tại

UAE

● Led a 14-member pastry team producing 3,000+ daily desserts for buffet and à la carte service in a high-volume luxury setting. ● Boosted guest satisfaction scores by 12% through creative seasonal menus and specialty dessert launches. ● Reduced ingredient waste by 18%, generating significant annual cost savings through process optimization and portion control. ● Mentored 8 junior chefs, achieving a 50% promotion rate within the team. ● Maintained 100% compliance with HACCP and Accor food safety standards. ● Organizing and planning shifts and coordinating staff working hours ● Keeping staff constantly updated and active by providing 30-minute daily training ● Continuously developing the menu with innovative and modern fusion dessert combinations ● To convey the most up-to-date training regarding Accor and Ennismore within Rixos to the staff in regular meetings with the training department. ● For customer satisfaction feedback, explained the suggestions to the staff that would meet customer expectations ● Use of special equipment for allergy sensitivity and added new concept menus and recipes for allergies