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Mohammad faez weshahi weshahi, Executive Chef

Mohammad faez weshahi weshahi

Executive Chef·OBEG Hospitality

United Arab Emirates

Diploma, Food production

Work experience

Total years of experience: 14 years, 8 months

Executive Chef

January 2019 - March 2023

OBEG Hospitality

Dubai, United Arab Emirates

January 2019 - March 2023

Executive Chef & Development
Manage daily kitchen operation with 20 staff members
Responsible for Creating new dishes and menu’s concepts
And to evaluate new products and training kitchen staff
Responsible for material management and work organization
Ensuring a safe work environment and on the part all employees in areas of responsible

Company industry:
Catering, Food Service, & Restaurant
Job role:
Research and Development

Executive Chef

January 2017 - February 2018

University Sharjah College

Dubai, United Arab Emirates

January 2017 - February 2018

Executive Chef
Manage daily kitchen operation with 25 staff numbers prepare meals And events with an average 1000 person per day
Ensuring a safe work environment and on the part of all employees
Ordering suppliers, and planing menus supervise direct and guide staff
Monitoring and controlling stock the kitchen’s daily

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

Head chef

January 2014 - February 2017

Country House Restaurant & Catreing

Manama, Bahrain

January 2014 - February 2017

Executive Chef
manage daily kitchen operation with 10 staff numbers
Responsible for overall kitchen operation including food preparation, Cooking safety and sanitation, made from scratch food production related
Ensuring a safe work environment and on the part of all employees in areas of responsible
Monitoring and controlling stock the kitchen’s daily

Company industry:
Catering, Food Service, & Restaurant
Job role:
Management

Sous Chef

January 2012 - February 2014

The Arte Hotle & Resort

Manama, Bahrain

January 2012 - February 2014

Sous Chef
Responsibility Help in the preparation and design of all food and drinks menus
Produce high quality plates both design and taste wise
Ensure that the kitchen operate in a timely way that meets our quality standards
Manage and train kitchen staff, establish working schedule and assess staff’s performance

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

Sous Chef

February 2010 - February 2011

Resort Obech dead sea

Amman, Jordan

February 2010 - February 2011

Working as a Sous Chef I work Italian Restaurant in resort
Prepare a menu we cook in front of Costumer in open kitchen

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

Chef De Partie

January 2005 - February 2008

Hyatt Regency Palace Hotel

Amman, Jordan

January 2005 - February 2008

Working as a Demi Chef De Party
Responsible for food Preparation at the start and end of day
Prepare a meals order for the room service

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

Education

Pharaohs Higher Institute For Tourism And Hotels

April 2001

April 2001

Diploma, Food production

Jordan

Skills

Food Processing
Expert
Food Processing
Expert
Chef
Intermediate
Chef
Intermediate
Development
Expert
Development
Expert
Food Creative
Expert
Food Creative
Expert
Presentation Skills
Expert
Presentation Skills
Expert
Development
Expert
Development
Expert
Food Service Management
Expert
Food Service Management
Expert
Hard Work
Expert
Hard Work
Expert
Presentation Skills
Expert
Presentation Skills
Expert
Development
Expert
Development
Expert
Food Service Management
Expert
Food Service Management
Expert
Hard Work
Expert
Hard Work
Expert
Food Processing
Expert
Food Processing
Expert

Social profiles

Languages

English
Intermediate
Arabic
Expert

Training and Certifications

Certifications
Cooking diploma
Mar 2000 - May 2001