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Jamal Kamal, Head Chef

Jamal Kamal

Head Chef·La fantasia Italian Restaurant

Ireland

Diploma, Personal Training

Work experience

Total years of experience: 18 years, 8 months

Head Chef

June 2011 - April 2014

La fantasia Italian Restaurant

June 2011 - April 2014

Jun 2011-20 April2014: La fantasia Italian Restaurant, unit 2A Justice Walsh Rd,
Letterkenny, Co-Donegal, One of the best Italians
Restaurant in Donegal, 140 Seaters fine Autentique
Italian food.

Position: Head Chef
Main Duties: • Manage nine catering staffs.
• Creating seasonal menus weekly and daily specials.
• Stock control and ordering stock.
• Implementing and maintaining HACCP procedures.
• Training and development of chefs.
• Ensuring stock rotation and minimisation of wastage.

Job role:
Management

November 2008 - June 2011

House Hotel, Co-Donegal, and Little Italy

November 2008 - June 2011

Nov2008-Jun 2011: Due to the economic crisis, during this three year
I worked for different hotels and restaurants o temporary basis.
Delphi Mountain Resort, Lennan, Co-Galway Ratmullan
House Hotel, Co-Donegal, and Little Italy, letterkenny,
Co-Donegal.

Job role:
Other

Executive Head chef

September 1999 - August 2007

www.Gweedorecourthotel.com

September 1999 - August 2007

Sep1999-Aug2007: An Chuirt Hotel, Gweedore, Co-Donegal.
www.Gweedorecourthotel.com.
One of the best hotels in the North West, 60 Luxurious
Beds
Rooms, 80 Seaters fine Dining, and 60 bar seater
Restaurant bar, catering for over 250 wedding guests.

Position: Executive Head chef.
Main Duties: • Manage fifteen catering staff.
• Create seasonal menus and daily specials.
• Stock control, ordering stock, and costing.
• Implementing and maintaining HACCP procedures.
• Training and development of chefs
• Ensuring stock rotation and minimisation of wastage.

Job role:
Management

Head chef

October 1997 - February 1999

The Grape vine restaurant

October 1997 - February 1999

Oct1997-Feb 1999: The Grape vine restaurant, Letterkenny, Co-Donegal.
70 seaters fine dining, A la carte restaurant.

Position: Head chef.
Main Duties: • Managing five catering staff.
• Food Preparation and Service.
• Sourcing Food, Purchasing and costing.
• Implementing HACCP Schedules and Procedures.
• Initiating Seasonal menus and daily Specials.

Job role:
Management

Executive - Head chef

June 1994 - March 1997

70 seaters mid -upper market Italian, restaurant, four

June 1994 - March 1997

Jun 1994-Mar 1997: Pat's Pizza, Letterkenny, Co-Donegal.
70 seaters mid -upper market Italian, restaurant, four
Time Bridge Stone Winner.

Position: Executive - Head chef.
Main Duties: • Managed a team of eight chefs and initiating their training
• Food Preparation and Service.
• Stock Control and Food Sourcing.
• Creating Seasonal menus and Daily Specials.
• Maintaining HACCP Procedures.
• Covering two restaurants locations.

Job role:
Management

Executive Sous chef

May 1993 - March 1994

The Milestone Hotel

United Kingdom

May 1993 - March 1994

May 1993-Mar 1994: The Milestone Hotel, 1-2 Kensington Court, London w8
www.milestone.com
This 5*, fifty seven bedroom executive hotel, 65 seaters
Fine dining A la carte restaurant, International cuisine
Style.

Position: Executive Sous chef.
Main Duties: Working hand & hand with the Executive Head chef.
• Rotation of food, Create menus & Specials.
• Stock control & ordering Stock.
• Ensuring that the standard of hygiene is maintained.
• Assisting in the kitchen management and chefs training.

The Kensington Park Thistle Hotel, De vere Garden,
London, W8.
4*Hotel 363 beds, 120 seats A la carte restaurant, 100
Seater Café/bar.

Position: Temporary chef.
Main Duties: • Assisting in all areas of the kitchen when required.
• Responsible for preparing, & serving main courses.
• Assisting with banquets, catering for up to 500 guests.
• Rotation of food, & create specials of the day.

Company industry:
Hospitality & Accomodation
Job role:
Management

Education

January 2000

January 2000

Diploma, Personal Training

• 1999-2000 National Training Centre for Fitness Instructors Achieved (NQ) in Exercise & Health Studies & Certificate in Personal Training.

Institute Craft

January 1986

January 1986

Diploma,

Of London, Institute Craft cert Part 2. • 1984-1986 Hotel & Travel Training College, Oxford St, London, UK. Diploma with distinction in catering studies.

city & Guilds

January 1984

January 1984

Bachelor's degree, (QP) Electrician equivalent

Italy

GPA (percentage): 80%

GPA (percentage): 80%

• 1983-1984 Institute of qualification professional (Galilee) Diploma in (QP) Electrician equivalent to the city & Guilds

January 1983

January 1983

High school or equivalent, French

• 1974-1983 French Baccalaureate equivalents to a level.

Skills

Engineering
Expert
Engineering
Expert
Languages
Expert
Languages
Expert
Cooking
Expert
Cooking
Expert
BASIS
Expert
BASIS
Expert
BUYING/PROCUREMENT
Intermediate
BUYING/PROCUREMENT
Intermediate
COST CONTROL
Beginner
COST CONTROL
Beginner
DELPHI
Expert
DELPHI
Expert
HACCP
Expert
HACCP
Expert
MANAGERIAL
Beginner
MANAGERIAL
Beginner
ORDERING
Expert
ORDERING
Expert
PURCHASING
Intermediate
PURCHASING
Intermediate
SEATS
Beginner
SEATS
Beginner
TRAINING
Expert
TRAINING
Expert
Engineering
Expert
Engineering
Expert
Languages
Expert
Languages
Expert
Cooking
Expert
Cooking
Expert

Languages

Arabic

Beginner

English

Expert

French

Expert

Italian

Expert