محمد السليماني, Executive Chef

محمد السليماني

Executive Chef

SAHARY STAR FOOD SERVICES ( Nutrition & Diet Centre)

البلد
المملكة العربية السعودية - المدينه المنوره
التعليم
دبلوم, Hotel And Restaurant Management
الخبرات
27 years, 0 أشهر

مشاركة سيرتي الذاتية

حظر المستخدم


الخبرة العملية

مجموع سنوات الخبرة :27 years, 0 أشهر

Executive Chef في SAHARY STAR FOOD SERVICES ( Nutrition & Diet Centre)
  • المملكة العربية السعودية - المدينه المنوره
  • أشغل هذه الوظيفة منذ يناير 2021

• Planed and directed food preparation and culinary activities,
• Modified menus and create new ones that meet quality standards,
• Incorporated customer feedback in the experimentation and creation of new signature dishes,
• Discussing dietary requirements and preferences with guests
• Estimated food requirements and labor costs,
• Reduced food cost by 11% by expertly estimating purchasing needs and buying through approved suppliers,
• Recruited, managed kitchen staff, and supervised their activities,
• Performed administrative duties, and Keep time and payroll records,
• Complied with nutrition and sanitation regulations and safety standards,
• Worked closely with management to develop new marketing methods for increasing revenue

EXECUTIVE CHEF في AL HARAM HOTEL 5*****
  • المملكة العربية السعودية - المدينه المنوره
  • ديسمبر 2015 إلى ديسمبر 2020

• Planned menus and developed recipes; standardized production recipes to ensure consistent quality;
• Executed daily operations of the kitchen from purchasing to production to ensure smooth running kitchen,
• Developed a method for scheduling kitchen help that improved morale and productivity
• Managed all functions of the food production,
• Supervised and monitored the chefs and their stations,
• Managed the budget, and controlled main expenses,
• Coordinated with management and staff to ensure proper communication of concerns,
• Trained all the chefs and kitchen workers regarding standard hygiene and HCCP and ensure these are implemented,
• Led a team of 40 employees and operated and arranged buffets dinners, lunch, breakfast, for up to 2000 guests

Executive chef في ARAMAS HOTEL 5*****
  • المملكة العربية السعودية - المدينه المنوره
  • أبريل 2014 إلى أكتوبر 2015

• Responsible for the day-to-day running of the kitchen
• Planned menu based on seasonal pricing and product availability.
• Maintained food consistency in quality, quantity, and presentation.
• Planned, cooked, and presented delicious dishes to the highest standard
• Led a team of 15 employees and operated and arranged buffets dinners, lunch, breakfast, for up to 750 guests,

EXECUTIVE CHEF في Aramark Canada- Food Service
  • كندا - Toronto
  • أكتوبر 2012 إلى ديسمبر 2013

• Supervised, coordinated, and participated in activities of cooks in preparing, and cooking food,
• Executed daily operations of the kitchen,
• Managed all functions of the food production,
• Managed a staff of 20 employees, Trained 5 cooks,
and achieved improvements in their productivity,

CHEF TOURNANT في PEGASUS Hopitality Group - Palace Royale
  • كندا - Toronto
  • مايو 2010 إلى سبتمبر 2013

• Prepared and cooked fresh food for the banquet of 350 guests
• Reported to and assisted the Head Chef on a daily basis
• Maintained a high standard of Food Hygiene and Safety records
• Supervising and training junior kitchen staff

EXECUTIVE SOUS CHEF في MIMICO CRUISING CLUB
  • كندا - Toronto
  • يوليو 2008 إلى مارس 2010

• Directed the activities of 10 staff, as well as engaged in full-service restaurant operations (food preparation, customer service, chefs, cooks, assistants, and wait staff).
• Reorganized the layout of kitchens and dining areas; and developed creative, diverse menus incorporating the cuisine commonly associated with other independent, fine dining restaurants.
• Designed and implemented a creative menu with the use of fresh, local organic ingredients to provide a 5-star dining experience with a South Western flair
• Supervised workers engaged in preparing and cooking foods to ensure that standards were met,

CHEF DE PARTIE / SOUS CHEF في UMAMI FUSION DINING
  • كندا - Toronto
  • يناير 2006 إلى يونيو 2008

• Plated food according to restaurant artistic guidelines for an attractive presentation.
• Cultivated positive relationships with vendors to source the best ingredients at the best prices.
• Planned and directed food preparation in a fast-paced environment.
• Prepared, seasoned, and cooked Soups, meats, fish, vegetables, sauces, and other foodstuffs,
• Ensured customer satisfaction with their dining experience.
• Ensured personnel safety, kitchen sanitation, and proper food handling

SECOND COOK في THE BOULEVARD CLUB
  • كندا - Toronto
  • أكتوبر 2004 إلى يناير 2006

• Maintained cleanliness and organization of all line workstations,
• Prepared and cooked meals: Breakfasts, Lunches, and Dinners according to A la Carte menu,
• Prepared and made salads, appetizers and sandwiches, cooked pasta, meat, fish, poultry, and seafood,
• Ensured the quality of food and determine the size of food portions,

COOK في Sodexho - Food Service
  • كندا - Toronto
  • نوفمبر 2002 إلى سبتمبر 2004

• Prepared, seasoned, and cooked Soups, meats, fish, vegetables, and other foodstuffs before cooking,
• Prepared ingredients according to a recipe, using a variety of kitchen utensils and equipment,
• Baked, roasted, broiled, fried, and steamed meats, fish, vegetables, and other foods,
• Supervised and trained kitchen helpers in preparation, cooking, and handling of food.

Line Cook في Le BanGkok Restaurant
  • المغرب - الدار البيضاء
  • مارس 1996 إلى ديسمبر 2001

• Set up and stocking stations with all necessary supplies,
• Prepared food for service ( chopping vegetables, butchering meat, preparing sauces),
• Cooked menu items in cooperation with the rest of the kitchen staff
• Replied, report, and follow Sous chef's instructions,
• Cleaned up station and take care of leftover food

الخلفية التعليمية

دبلوم, Hotel And Restaurant Management
  • في Stratford Career Institude
  • يونيو 2005

• All food service standards and quality requirements. • Menu planning, ordering, and inventory. • All aspects of catering management. • Hands-on food preparation and serving when needed. • Financial reporting. • Health & safety regulations (HACCP). • Corporate marketing & promotions planning. • Training and development of employees.

دبلوم, Culinary Arts / Chef Training
  • في Hospitality School
  • يونيو 1994

• Kitchen Culinary, Restaurant Service, and HACCP & Hygiene. • All food service standards and quality requirements.

Specialties & Skills

Cuisine
Food Preparation
Cooking
Menu Development
• Recipes and menu planning
• Food preparation techniques
• Inventory management
• Portion and cost control
• Banquets and catering
• Employee training and development
• Food preparation
• Cleaning and sanitizing methods & Sanitation guidelines
• Kitchen management
• MS Office Advanced • Opera System Advanced • Material Control Advanced
• Western cuisine, Italian, French, Asian, Mediterranean, Moroccan & international cuisine

اللغات

العربية
اللغة الأم
الانجليزية
متمرّس
الفرنسية
متمرّس

التدريب و الشهادات

Safe Food Handling (HACCP) (الشهادة)
تاريخ الدورة:
March 2011
صالحة لغاية:
March 2016
Food Hygiene Base & Advanced (HACCP) (الشهادة)

الهوايات

  • Cooking, Walking, Running, Reading Swimming