Executive Chef
Kaana
Total years of experience :20 years, 1 Months
Nationality : Lebanese
Mobile : (+965) 94042616
E-mail : imad_tarraf@hotmail.com
D.O.B : 05 April 1984
Marital Status : Married
Imad Tarraf
Personal Profile
A hardworking, pro-active head chef with an upbeat and positive attitude, who is passionate about food and quality with strong all-round food preparation and production. A proven ability to react in areas that require immediate attention and ensuring that all food is always presented to the highest possible standards. Having a good team spirit, deadline orientated and able to efficiently manage kitchen operations and also supervise staff.
Ready and qualified for the next stage in a successful career and currently looking for a suitable chef position with an ambitious and exciting company.
Academic Qualifications
2003 - 2006: Technical Studies (TS), Hotel Management, Al Kafaàt University
The Catering School of Al Kafaàt University provides hands-on vocational training and technical education under the direction of the famous Lebanese Chef, Chef Ramzi Choueiri
2000 - 2003: Baccalauréat Technique (BT), Production Hôtelière (Kitchen), Al Kafaàt University
Internships
August 2004-2005: Hotel Phoenicia Kitchen & Store Management
July 2001 -2002: Restaurant Al Kafaàt, Chef Ramzi Choueiri
Professional Experience
March 2017 - present: Em Sherif Restaurant Executive chef Kuwait
October 2014 - up to February 2017: Em Sherif Sous chef Jeddah
September 2012 - up to October 2014: Restaurant Belajio Sous chef Jeddah
October 2011- up to August 2012 : Arabian Food Supplies, Head chef
Branches: Sabbik Yunbo’o and Jeddah
July 2010- up to September 2011: Edible Arrangements, Manager
All Branches, Gazzaz, and Batarji
Duties:
• Planning and scheduling production activities as well as supervising the production process
• Ensuring quality and timely production
• Closely monitoring the production process
• Estimating production costs, maintaining cost effectiveness and high-standard production
• Selecting the operating unit’s layout, size, range of service or product to deliver and design as well as arrangement of work processes
• Selecting and maintaining equipments, supervising product standards and enforcing quality control programs
• Working with managers effectively to execute the organization’s goals and objectives
• Keeping abreast with health and safety strategies
• Liaising with different departments such as suppliers, managers and so on to prevent any probable delay
• Supervising and inspiring team of workers and reviewing the work performance of subordinsate
October 2008 - June 2010: Kitchen Manager, Diner66, Jeddah-KSA
Duties
• Purchasing restaurant’s supplies
• Preparation of the different sauces
• Responsible for the smooth, efficient running of the center kitchen production
• Checking the expiry of all purchased products and labeling sauces
• Supervising and training newly hired staff and delegating tasks to subordinates
• Responsible for stock control, purchasing and menu item pricing
July 2007 - 5 September 2008: Kitchen Manager, Bobs (Verdun - ABC) Lebanon-Beyrouth
August 2004 - June 2007: Assistant Chef, Crepaway (Fern Chibouk - ABC -Oceana) Lebanon-Beyrouth
June 2002 - July 2004: Chef de Parties, Park Hotel Lebanon-Zahle
May 2001- April 2002: Chef de Parties, restaurant Cham Nassim-Beyrouth Mansourie
March 2000 - 20 may 2001: Cook office, Karma Restaurant (Der Al Kalla’a-La Marina- Waves)- Beyrouth
Skills and Competencies
• Problem solving and resolution skills
• Organized, self-disciplined and professional in demeanor
• Ability to learn and work under pressure
October 2011- Present: Arabian Food Supplies, Head Chef
Branches: Sabbik Yunbo'o and Jeddah
All Branches: Kanz Obhor, Gazzaz, Rawdah and Batarji
Duties:
• Planning and scheduling production activities as well as supervising the production process
• Ensuring quality and timely production
• Closely monitoring the production process
• Estimating production costs, maintaining cost effectiveness and high-standard production
• Selecting the operating unit's layout, size, range of service or product to deliver and design as well as arrangement of work processes
• Selecting and maintaining equipments, supervising product standards and enforcing quality control programs
• Working with managers effectively to execute the organization's goals and objectives
• Keeping abreast with health and safety strategies
• Liaising with different departments such as suppliers, managers and so on to prevent any probable delay
• Supervising and inspiring team of workers and reviewing the work performance of subordinates
Duties:
• Purchasing restaurant's supplies
• Preparation of the different sauces
• Responsible for the smooth, efficient running of the center kitchen production
• Checking the expiry of all purchased products and labeling sauces
• Supervising and training newly hired staff and delegating tasks to subordinates
• Responsible for stock control, purchasing and menu item pricing
Kitchen Manager
Assistant Chef
Internship
Chef de Parties
Internship
Chef de Parties
Cook office, Karma Restaurant (Der Al Kalla'a-La Marina- Waves)
2003 - 2006: Technical Studies (TS), Hotel Management, Al Kafaàt University
The Catering School of Al Kafaàt University provides hands-on vocational training and technical education under the direction of the famous Lebanese Chef, Chef Ramzi Choueiri
Hotel Management-Production