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Ali Hajj hassan, Speciality lebanese senior sous chef

Ali Hajj hassan

Speciality lebanese senior sous chef·Fairmont hotels

Lebanon

Diploma, Hotel And Restaurant Management

Work experience

Total years of experience: 18 years, 0 months

Speciality lebanese senior sous chef

January 2021 - Present

Fairmont hotels

Amman, Jordan

I found this job using Bayt.com

January 2021 - Present

Ensure that all foods meets the highest quality and standards and served on time
• Planning the menu and designing the plating presentation for each
• Ensure compliance with food hygiene and health and safety standards
• Manage and train the kitchen staff to ensure a well-organized and motivated team
• Consistency food
• Cost control - wastage control - inventory - recipes control - preparation par level - stock control - purchasing - receiving according to company police and standards
• Ensure all staff have necessary ingredient, equipment’s and recipes
• Kitchen cleanness and organization

Company industry:
Hospitality & Accomodation
Job role:
Hospitality and Tourism

Executive Sous Chef

January 2019 - December 2020

Babel Lebanese Restaurant- Lebanon

Beirut, Lebanon

I found this job using Bayt.com

January 2019 - December 2020

Babel is one of the best restaurants in Lebanon and gulf region. I was working in the main kitchen, which contains more than 80 chefs under my management. We were responsible for the chefs who are working abroad.
• Ensure all food entering the restaurant received from suppliers meets corporate specifications
• Initiate periodic quality checks for all products, i.e., temperature checks.
• Maintain proper rotation of food to ensure quality and freshness.
• Maintain accurate inventories and extension
• Schedule kitchen labor to budget
• Maintain acceptable ticket times.
• Supervise and manage the Junior Chefs
• Ensure all food is consistency prepared and presented according to company standard
• Ensure all cooks have all necessary ingredient, equipment and recipes
• Controlling cost of food, and labor within established budgetary guidelines and ensuring units generate revenue.
• Checking daily storage areas and maintaining sufficient stock to meet the volume of business with minimum wastage.
• Ensure that all employee report for duty punctually and wearing the correct uniform
• Organize and setting up the kitchen/ commissary as efficiently as possible to increase speed and maximize productivity.
• Expire dates, kitchen areas, fridges and freezers deep cleaning.
• Food safety and hygiene standard

Company industry:
Catering, Food Service, & Restaurant
Job role:
Hospitality and Tourism

Production Chef

February 2017 - January 2019

Em Sherif Restaurant Lebanon

Beirut, Lebanon

February 2017 - January 2019

• Ensure all food entering the restaurant received from suppliers meets corporate specifications
• Initiate periodic quality checks for all products, i.e., temperature checks.
• Maintain proper rotation of food to ensure quality and freshness.
• Monitor weekly sales, adjust prep production levels and prepare par sheets for the following week’s production.
• Maintain accurate inventories and extension
• Schedule kitchen labor to budget
• Ensure restaurant meets or is below budget on all kitchen costs.
• Maintain acceptable ticket times.
• Assist cost control manager with the theoretical food costs.
• Ensure all stations are properly stocked and set-up.
• Conduct periodic kitchen walk-through to ensure quality
• Ensure all health department sanitation requirements are maintained at all times
• Conduct periodic kitchen walk-through to ensure cleanliness.
• Ensure all kitchen equipment and working condition is well maintained
• Practice preventive maintenance to providing daily, weekly, monthly and PM cleaning schedule.
• Ensure all kitchen supervisors reach their full potential through, on-going evaluation, training, discipline and development.
• recipes control

Company industry:
Catering, Food Service, & Restaurant
Job role:
Hospitality and Tourism

Sous Chef

January 2015 - January 2017

M. H. Alshaya Company

Beirut, Lebanon

January 2015 - January 2017

• Overall responsibility for the kitchen’s daily operations
• Liaising with the relevant companies for food orders
• Daily reports for the Brand Executive chef
• Interviewing and hiring new staff.
• Recipes control
• Make sure that all staff are working according to the company standards
• Maintaining/raising the food’s profit margins for your employer
• Monitoring and controlling stock levels.
• Ensuring correct stock rotation procedures are followed
• Implementation of health and safety procedures in the kitchen
• Estimating costs and ensuring all purchases come within budget.
• Taking care of the kitchen’s accounts and creating a work roster

Company industry:
Catering, Food Service, & Restaurant
Job role:
Hospitality and Tourism

Sous Chef

May 2008 - November 2014

Boubess Group

Beirut, Lebanon

May 2008 - November 2014

• Metropole: French fine-ding restaurant as Commi- Demi chef de partie - Chef de partie

• CAFÉ LEABANESE: LEABANESE CASUAL Restaurant as junior sous chef - sous chef


• HOTEL COMODOR 5 STARS: Lebanese international restaurant as Sous Chef



RESPOSIBILITIES:
• Supporting the head chef in running the kitchen
• Leading a team of chefs in cooking and preparing meals, including checking food quality and overseeing cooking techniques
• Taking responsibility for more technical elements of cuisine
• Training junior chefs
• On boarding new employees
• Designing / helping the head chef to create food.
• Working within specified budgets
• Ensuring the kitchen meets high standards of quality.
• Completing food hygiene documents to comply with the law and writing environmental health reports when necessary.
• Establishing strong relationships with staff in other areas of the business, including managers and front of house teams
• Deputizing for the head chef in their absence
• Being the voice of the kitchen when communicating with waiters and bar staff
• Ordering supplies and negotiating with suppliers
• Managing inventory and keeping control of stock.
• Organizing produce and ensuring strict adherence to food hygiene regulations.
• Supervising all food preparation

Company industry:
Catering, Food Service, & Restaurant
Job role:
Hospitality and Tourism

Education

Cornell University

July 2021

July 2021

Diploma, Hotel And Restaurant Management

United States

Online Courses

SIANTOU INSTITUT UNIVERSITAIRE

November 2017

November 2017

Bachelor's degree, Hospitality And Hotel Management

Cameroon

Skills

QUALITY
Expert
QUALITY
Expert
SAFETY
Expert
SAFETY
Expert
operation
Expert
operation
Expert
COST CONTROL
Expert
COST CONTROL
Expert
COMMUNICATION SKILLS
Expert
COMMUNICATION SKILLS
Expert
COOKING
Expert
COOKING
Expert
Orgnization
Expert
Orgnization
Expert
time management
Expert
time management
Expert
PROFIT
Intermediate
PROFIT
Intermediate
menu development
Expert
menu development
Expert
menu creation
Expert
menu creation
Expert
pastry
Intermediate
pastry
Intermediate
staff training
Expert
staff training
Expert

Languages

Arabic
Expert
English
Expert
French
Beginner

Training and Certifications

Certifications
Train the trainer work shop
HACCP

Hobbies

  • Football, Reading, Cooking, Swimming