أيوب قلول

• Direct comprehensive back of house operations, leading a dedicated kitchen brigade to execute elite fine dining
ser vices.
• Design and implement innovative, high margin Mediterranean menus, managing precise portion specifications and
recipe costing.
• Sustain close partnerships with local suppliers to secure choice seasonal imports and pristine Mediterranean proteins.
• Enforce zero compromise quality assurance protocols over ingredient preparation, finishing aesthetics, and station
sanitation lines.

• Commanded hot and cold stations during peak services, consistently outputting high standard fine dining presentation
for up to 100 covers daily.
• Accelerated station setup and preparation efficiency by thirty percent through strict application of strategic mise en
place workflows.
• Supervised and trained entry level commis chefs on precision knife techniques, cooking temperatures, and safety
standards.

• Executed high precision ingredient preparation and complex station components for rigorous fine dining menus
catering to 150 guests per service.
• Preserved top tier sanitization scores across three critical food safety stations, strictly enforcing international hygiene
codes.
• Collaborated closely with section Chefs de Partie to consistently master upscale flavor profiles and intricate plate
designs.

• Managed large scale raw ingredient processing and line preparation for five star operations handling heavy daily
banquet and cover counts.
• Optimized production speeds by assisting senior team lines with precise butchery, chopping workflows, and deep
cleanup operations.
• Maintained pristine accountability for individual kitchen line sections under rigorous corporate standards.

• Supported senior Chefs de Partie on high volume hotel lines, learning high end culinary theories, techniques, and
presentation methods.
• Ensured station storage units matched precise inventory parameters, tracking shelf life integrity and ingredient safety.