Lounge is covered by La Mirenda Restaurant
Breezes sunset BBQ Beach Restaurant and Bar
Niji, Japanese Restaurant
The Deli, Coffee shop serving fresh made Pastries, Sandwiches, Salads and snacks /
Banquet Department is doing Events in and outside up to
La Mirenda is a Buffet Restaurant with all day dining options for Breakfast, Lunch and
It has also an a la carte menu and taking care of Room Service and serving a la carte to the Lobby.
I was in charge of La Mirenda and worked with Chefs in shifts.
We did yearly international food promotions and had Brunch on Sundays for around Guests.
La Mirenda is a seat Restaurant with outside terrace for another Guests and the
Guests as well, serving all day long international food to our customers.
I worked in Front and Back of the House to make sure everything is correct and the Food is
in top quality. I had direct contact to all customers to answer all questions about the
Restaurant and the food.
The food style for La Mirenda is international but we implement a lot of Asian dishes and Food
Main customers came from Japan, Korea and China. At the Restaurant is an open show
kitchen open all day.
There is another show kitchen Pastry at the Restaurant serving fresh made Rolls, Bread,
Pastries and Waffles.
I worked together with my Sous Chef to deliver the highest point in food quality to our valuable
I also wrote menus, ordered food, scheduled, hired and evaluated my kitchen team. I
reported to the Executive Chef.
I worked from time to time for Banquet for huge functions like Weddings, Cocktail parties,
Birthdays set dinners and outside catering as well, the capacity for the Banquet Rooms
are for all occasions.
// Executive Sous Chef,
The luxury oriental Grand Resort is located in the south of Egypt at the Red Sea Area.
It is an Room Resort with pools and Gardens located minutes away from the
They are a la carte Restaurants and main Buffets serving international food all day long.
ours Room service is available with selections of international food and beverages.
I managed together with the Executive Chef the day for all Restaurants and main Buffets.
I trained, lead and managed a team of Chefs and Stewards. I checked the daily set up
For a la carte and Buffet service in all food outlets. Daily food delivery for the Resort were
Because serving daily around covers in total. My daily routine starts with briefing
for all staff to make sure everybody has the same information about menus, functions,
occupancy and customer feedback for food and service. I also checked with the outlet