Shibin Francis

To get associated with a progressive organization, working in challenging environment, analyzing my experience and sharpening my skills beating challenges is my passion. I exhibit the potential to grow and take up responsibility. Exceptionally talented professional in restaurant industry offering dynamic skills in meal preparation, portion sizing and plating. Experienced Chef de Partie with background working in high-end establishments that set culinary trends and cater to sophisticated clientele. Supports chef leadership with new recipe development and suggested pairings.

• CHEF DE PARTIE, SPOONS Mall, KWT
• ASHAS, ALSHAYA July 2019 – still working
• Responsible for maintaining all food quality standards by performing regular line checks
• Coordinate work schedules for all kitchen staff members based on the past and projected business volume
• Hold kitchen staff accountable for uniform/dress code standards
• Supervise and facilitate training for all food prep and execution of all menu items, procedures and recipes to all kitchen staff
• Estimate the daily production needs and checking the quality of raw and cooked food products to ensure that the standards are met
• Ordering of vegetables, diary, meat, dry food items and, disposals
• Ensure highest level of guest satisfaction, quality, operating and food costs on daily basis
• Check periodically expiry dates and proper storage of food items in the kitchen
• Work in and with all kitchen stations to ensure proper safety, sanitation, prep, timing, and production
• Consistently ensure proper timing and production of all food orders
• COMMIE 1, SPOONS Mall, KWT
• ASHAS, ALSHAYA July 2019 – still working
• Monitor the temperature of the coolers and make sure all the food items which is not in dangerous Zone
• Maintain the cooling log (blast chiller log) for cooked food items to ensure we are serving the safe food
• Discussing area of development with the manager in the briefing before work which may help to improve the quality of food or which can help to control the coast
• Ensure that we have enough stock to run the shift smoothly
• Check the dry store, freezer and walk in chillers before the shift
• Food preparations according to the orders
• Prepare the sauces
• Ordering of vegetables and dry store
• WORKED AS A

• SHIBIN FRANCIS , CHEF DE PARTIE SHIBINFRANCIS Marottickal