Mohammad Abu Haikal

Running the kitchen pass, supervising staff, ensuring compliance with food safety & hygiene standards.
Maintaining, preparing, plating food to a high standard, with close attention to detail & portion control.
Assisting senior chefs with menu planning, testing new dishes, and implementing menu changes.
Assisting in training junior kitchen staff and helping with staff scheduling.
Strong interpersonal skills to manage kitchen staff and communicate with the front of house.
Deep understanding of cooking techniques, food safety, and kitchen operations.

Assisted in the preparation and development of diverse, nutritionally balanced menus tailored to meet
variety dietary needs.
Supervised and mentored kitchen staff, providing performance evaluations, training, and skill
development opportunities.
Ensured strict adherence to health, safety, and food hygiene regulations, maintaining a safe and
compliant kitchen environment.
Investigate procedures to ensure that the kitchen is running in a timely manner.
Actively resolved challenges that arose during daily operations, ensuring minimal disruptions to service.

Created innovative and diverse menus by combining new culinary concepts with established creations,
ensuring a balance of variety, quality, and exceptional flavor in every dish.
Oversaw the hiring, training, and management of kitchen staff, fostering a skilled and motivated team
dedicated to delivering excellence in every aspect of kitchen operations.
Took charge of the entire food preparation process, ensuring efficiency, consistency, and adherence to
high culinary standards.
Took full responsibility for maintaining a safe working environment, strictly adhering to health and safety
regulations to protect staff and guests.

Oversaw and coordinated the activities of cooks and kitchen staff across two departments, providing
detailed instructions on advanced cooking techniques and ensuring smooth food preparation processes.
Organized daily schedules for kitchen staff to ensure timely delivery of dishes, maintaining operational
efficiency and meeting deadlines.
Demonstrated efficiency, accuracy, and composure while working in fast-paced environments,
maintaining a positive attitude and fostering team morale during high-stress situations.
Inspected every dish before it was served, ensuring that all food met the highest quality standards and
delivered an exceptional dining experience to every customer.
Adhered to strict food safety policies and procedures, regularly monitoring and recording food product
temperatures to ensure compliance with health and safety regulations.

Prepared dishes with attention to detail, ensuring exceptional quality and presentation to exceed
customer expectations.
Played a key role in achieving food cost targets, maintaining kitchen standards, and meeting overall
operational objectives.
Maintained impeccable hygiene by adhering to personal cleanliness standards and ensuring the work
area was clean, sanitized, and compliant with health regulations at all times.
Properly labeled, stored, and rotated raw food ingredients while performing weekly temperature checks
to ensure freshness &safety.
Contributed to the successful launch of the Hilton Dead Sea Resort and Spa, ensuring kitchen was
operational ready for service.

Prepared, cooked and served food ensuring that the highest possible quality is maintained and that
agreed standards for food presentation are met under guidance form senior chef.
Removed any hazards and make safe any defects in the kitchen or its equipment and reported problems
to the senior chef.