Executive chef
crystal house
Total years of experience :19 years, 5 Months
A C O N CEPT B ASED O N MODER N K UW AI TY F OO D AN D DES IG N CREATE D F OR TH E REG IO N AL AND
I NTER N ATI ON A L M ARKET . A C U LI N ARY D EL IG HTS A ND E XPERIE NCE FL AV ORS FRO M K UW A IT AN D
M I D DLE ASTERN F US IO N.
Food cost control.
Contractors settling.
Among supervisory and menu rising knowledge in an assortment of groceries.
Wide skill in food grounding rules and policy by the world standards.
Outstanding written and verbal statement ability.
Weird comprehension of inspired food preparations.
Proven ability to produce under extreme pressure and short notices
Able to follow directions and details of orders precisely.
Ability to manage and support chef development.
Customer’s dealings & satisfaction.
Coaching management health and safety standards.
Setting menu product recipes.
Generate every 4 month a novel menu.
AL BATRIQ Company
Kuwait
2004- present
General Chef
Operation Purpose:
❖ Ensure that all associates report for duty punctually wearing the correct uniform at all times.
❖ Assist in the building of an efficient team of associates by taking an active interest in their welfare, safety and development.
❖ Develop and maintain staff morale.
❖ Maintain good communication with the staff.
❖ Ensure that all associates have a complete understanding of and adhere to the company Employee Rules and Regulations.
❖ Participate in training and upgrading the standard of the kitchen associates and actively monitoring the results.
❖ Ensure that all employees provide a considerate and professional service at all times.
❖ Ensure good discipline and behavior of all associates in his/her section.
❖ Supervise the employees to ensure the smooth and efficient operation of the sections.
❖ Ensure that all associates have a complete understanding of to policy relating to Fire, Hygiene, and Health & Safety.
❖ Attend daily meetings with the managers.
❖ Chef schedules working hours of all kitchen associates, taking into consideration volume of business, but being careful at all times to conserve labor costs.
❖ Assigns in detail specific duties to all associates under the supervision and instructs them in their work.
❖ Work closely with the Steward, insisting on particular cleanliness and orderliness in the kitchen.
❖ Work closely with the other chef in determining quality and quantity of all food ordered daily. Keeping a close watch on all food materials used, with a view to eliminate waste and spoilage.
❖ Work on the menu adjustments.
❖ On a daily basis checking the market list and storeroom, determine what is available and orders accordingly.
❖ Maintains a good team spirit within the department and with all other departments.
❖ Carry out any other reasonable duties and responsibilities as assigned.
مراقبة الجودة في المطبخ الرئيسي بالاضافة الى قسم البوفيهات والمطبخ اللبناني
كنت مراقب للمطابخ وبالاضافة الع وضع قائمة طعام جديدة ومراقبة جودة الطعام بشكل يومي
Shams El Assil Restaurant
South Lebanon
2003-2004
Lebanese restaurant discover the famous cold and hot appetizer in Lebanon like taboule, hummus, moutabal, chicken liver, and sure the serving the famous type of Lebanese grills, ending by Arabic sweets.
Sous Chef
Opération purpose:
❖ Responsible for placing all the requisitions on a daily basis.
❖ Daily checking on the all stations
❖ Daily check on all the chiller & freezers.
❖ Daily check on all the kitchen equipments.
❖ Checking on the proper portioning of all the food items which serve from the kitchen.
❖ Responsible for the Food pick up counter.
❖ Ordering & receiving of all the vegetables items, Meat & poultry.
❖ Pass the order through Executive chef.
❖ Making sure that all the cooks is engaged with some works.
❖ Daily checking on the staff meal & making sure that the cooks are using budgeted quantity of the food items)
❖ Control on the food items (to avoid the waist by preparing proper quantity.
❖ Responsible of the cleaning of the kitchen areas.
❖ Push the staff to follow our standard recipes for all the food items.
❖ Responsible for the voids of the food, proper tracking of the void food items.
❖ Responsible for the Butchery ( expiry of the food items)
❖ Responsible of the kitchen operation during the absence of the Sous Chef.
❖ Supervising all the things which is happening inside the kitchen.
❖ Daily check on the dry store items
❖ Inventory on weekly basis & monthly basis
❖ Follow up with daily station, cleaning & weekly deep cleaning
❖ Checking all the chillers & freezers daily.
❖ Follow FIFO.
❖ Control the waste by preparing proper quantity of the mise en place.
Intercontinental Hotel
Beirut
2002-2003
Working during my Study time
Chef De Partie:
Opération purpose:
❖ Maintain good communication with the other department.
❖ Attend daily operation chefs meetings in the absence of the Chef the partie.
❖ Familiar with all policies and procedures relating to the kitchen.
❖ Aware of the importance of quality of food and hence making every effort to prepare the best products possible.
❖ Constantly strives to give excellent and friendly service. Always groom and dress in the prescribed uniform.
❖ Know the menu, method of cooking, ingredients and preparation time of all dishes.
❖ Ensure that the items on the menu are properly prepared according to the established recipes and photos.
❖ In the absence of the Chef de partie, taking full charge of the kitchen during the shift giving full cooperation to the following shift.
❖ Arranges breakfast, lunch and dinner mise en place.
❖ In the absence of the Chef de partie preparing storeroom requisitions.
❖ Carrying out any other reasonable duties and responsibilities as assigned.
Sheraton Hotel Dubai
Beirut
2001-2002
Chef De Partie:
Opération purpose:
❖ Reporting to the chef de partie
❖ Preparing the cold section mise en place.
❖ Checking date and label.
❖ Checking fridges and freezer temperature.
❖ Assisting the chef de partie for the orders requisitions.
❖ Helping the hot kitchen in the busy days.
❖ Preparing the grills mise en place in the absence of the chef responsible on it.
❖ Helping the chef de partie for the weekly inventory.
❖ Preparing all the station miss en place
❖ Attend the trainings to gain more knowledge and experience
❖ Opening the station
Stage experience:
Al Khozma Restaurant
Beirut - Lebanon
2000-2001
Demi Chef De Partie
Fouad Ville
South Lebanon
1999-2000
Cold Chef
Manhatten Restaurant
Broumena / Lebanon
1998-1999
Oriental Chef
Coral Beach Hotel
Beirut
1996-1998
Cook
Trainings
QBQ training
Fire training
Food hygiene
Health and Safety training
1996 - 1999 Hotel management -BT