Hotelier Middle East - - BULLETIN -

6:00am – Time to wake up and start the day. First, I drink a glass of water, check my mo­bile mes­sages and read the news on­line.

6:30am – I go for my daily morn­ing walk for 30 min­utes to main­tain good health mind.

7:45am – Say my daily prayers.

8:00am – I head to the main kitchen to re­port for duty and greet col­leagues. I get feed­back from the night shift chef, check emails and visit the break­fast buf­fet at the Foun­tain Restau­rant to check its qual­ity and quan­tity.

8:30am – As part of the ex­ec­u­tive com­mit­tee, I have a daily meet­ing with the

F&B man­ager to dis­cuss day-to-day op­er­a­tions, events and func­tions of the day.

9:00am – It’s time to in­spect sec­tions and prepa­ra­tion ar­eas and talk to the sec­tion in-charge. I ver­ify HACCP records along with chief stew­ard and hy­giene of­fi­cer and make sure that all doc­u­ments are in place.

9:30am – Re­view and plan spe­cial menus for the day.

10:00am – I check in­ven­to­ries and or­ders for in­gre­di­ents with a mar­ket list. I mon­i­tor and main­tain con­trol over the use of in-stock food items along with the chef de cui­sine.

11:30am – I go around to check the buf­fet ar­eas in the restau­rant, food court and cafe­taria. To­gether with the chef de cui­sine, we en­sure con­sis­tency in food safety and prep.

1:00pm – Dur­ing lunch, I meet se­nior man­age­ment at the Foun­tain restau­rant and do an­other visit to the buf­fet ar­eas and pas­try shop to en­sure dis­plays and dishes are re­filled.

2:30pm – I com­plete pa­per­work.

3:30pm – To­gether with the morn­ing and sec­ond shift, I con­duct a hy­giene brief­ing.

6:00pm – As part of my mon­i­tor­ing, I visit out­lets and res­tau­rants again and hand over to sec­ond shift chef-in-charge.

6:30pm – As a chef, I of­ten have to work late, es­pe­cially when there are ho­tel func­tions.

8:00pm – If I am lucky to leave early, I head to Mamzar beach to un­wind and have a quick walk. On most days, I just spend qual­ity time with my fam­ily over din­ner and talk to rel­a­tives stay­ing abroad.

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