محمد تيسير علي الدرباشي

executive chef·kingdom resources

المملكة العربية السعودية

دبلوم, نظم المعلومات الإدارية

الخبرة العملية

مجموع سنوات الخبرة: 17 سنوات, 6 أشهر

executive chef

يوليو 2020 - مارس 2024

kingdom resources

الدمام، المملكة العربية السعودية

وجدت هذه الوظيفة عبر بيت.كوم

يوليو 2020 - مارس 2024

I supervise more than one facility in a company in the field of food and drink such as Arabic restaurants, Italy, French, fast food, bakery, confectionery and coffee shop I work to maintain quality and new varieties and internal division of employees in the departments and follow-up each section separately and monitor competitors in the market and follow up with suppliers to improve the quality of materials Raw prices at the lowest health control in place and the safety of labor and maintain the health of products from entry to reach the customer and relied on the direct supply of distinctive dishes

مجال الشركة:: المطاعم وخدمات الطعام
الدور الوظيفي:: السياحة والضيافة

executive chef

يونيو 2017 - أغسطس 2019

( Makasb Group ( hakaya restaurant

الدمام، المملكة العربية السعودية

يونيو 2017 - أغسطس 2019

The group here includes more than one branch such as Kanafany sweets Restaurants (Hakaya) and (Hungry Bunny) Bakeries (Basket Nakhla) Cafe (Butlers Chocolate) The beginning of the group was the opening of the first branch (Hakaya) I worked hard here to prove myself as soon as possible but had difficulty And the possibility of obtaining the raw materials and quality required I went to the stores and brought the appropriate samples after the study of the neighborhood and the full requirements of the market and the vision of the management of the group for the Shami Kamel restaurant (Jordanian Syrian Lebanese) and I made a variety of breakfast, lunch and dinner with careful presentation and enjoy the customer here began The tale I made a warehouse Internal and external securing raw materials from the main source Table of external requests and training worker on the work and internal programs for the main warehouse Program for each section in the kitchen separately to facilitate the process of training to deal with the product from the link to the kitchen until his arrival to the customer and worked to reduce the cost by recycling existing items to give me Not to waste the remainder of vegetables, meat and sauces by the work of an internal meat department and training workers with low salaries and after five months of fatigue stabilized things as required began to work on the development of branches of the group such as training workers in restaurants and all products and work to provide them All new and distinctive taste

مجال الشركة:: الضيافة والسكن
الدور الوظيفي:: السياحة والضيافة

executive chef

يوليو 2016 - أبريل 2017

Tal Roman resort

جرش، الأردن

يوليو 2016 - أبريل 2017

Here at the resort was a long time laboring several restaurants within the resort and a main kitchen and weekly concerts and five menus various Asian restaurant Lebanese restaurant Mexican restaurant Italian restaurant and the central kitchen for the preparation of concerts and weddings and we do not forget the size of the huge place helped us to work on buffets directly in front of the customer one buffet consists of Several corners and there are in each corner 2 cooker to serve the customer and cooking directly in front of him such as Zawya Italian, Arabic, Shawarma, Falafel, Seafood, Barbecue, Sushi, salads, desserts and news in a direct way

مجال الشركة:: المطاعم وخدمات الطعام
الدور الوظيفي:: السياحة والضيافة

executive chef

أكتوبر 2014 - يونيو 2016

Funjan rest

عمان، الأردن

أكتوبر 2014 - يونيو 2016

Fungan here was back to the beautiful international dishes This experience was distinctive We gathered all the countries of the world within one restaurant The process was difficult from the first side of the management of kitchen sections and distribution of tasks and good storage and the second area was to maintain the cost and combinations in the hands of the restaurant was rather high but we managed during Three months full control of the difficulties of the work of the team spirit of the team management encourage encouraging material and moral stimulation efforts to promote and here completed the training courses gained in the preservation of food and storage, and decoration courses and the experience was fun and desirable in the Profitably market

مجال الشركة:: المطاعم وخدمات الطعام
الدور الوظيفي:: السياحة والضيافة

sous chef

أغسطس 2013 - سبتمبر 2014

Dana plaza hotel

عمان، الأردن

أغسطس 2013 - سبتمبر 2014

Dana Plaza Hotel 4 + sou chef The responsibility was a large load worked to arrange all the workers in the kitchen and restaurants within the hotel and to ensure the needs of sections of all raw materials and fresh and quality control and general addition to the place and the work of awareness programs, including weekly plans and daily meetings and harvesting monthly results from (sales, New dishes, cost, combining action plans) But I managed to achieve a beautiful imprint in obtaining the first place for the competition Horeca held in Jordan for the year 2014 blending in the presentation of dishes example I offer you all the Arabic way Chinese or Balaiks and worked on myself more in obtaining courses His training Stepped up in the field of practical

مجال الشركة:: المطاعم وخدمات الطعام
الدور الوظيفي:: السياحة والضيافة

chef de partie

أغسطس 2011 - مايو 2013

Maza Lebanese restaurant

عمان، الأردن

أغسطس 2011 - مايو 2013

Here entered the world of Lebanese grill and types of kibbeh and samosa and wonderful salads and worked in this period to strengthen myself in the work of decorations of vegetables and fruits and perfected the work in the form of fiery or sandy and hot and cold mezze and fresh Lebanese bread and main dishes of all kinds beef, goat, frog, bird and ostrich bathroom After proving his worth, I was promoted to a senior chef assistant

مجال الشركة:: المطاعم وخدمات الطعام
الدور الوظيفي:: السياحة والضيافة

chef de partie

أكتوبر 2009 - يوليو 2011

Canyon Boutique hotel

عمان، الأردن

أكتوبر 2009 - يوليو 2011

At this stage of my professional life was very good I worked in the main kitchen and I crew to provide all meals for hotel guests on a daily buffet depending on the nationality of our guests almost worked on all global hot cold meals desserts and bakery was a difficult task because there is no assistant chef has worked to secure All sections in raw and fresh materials and supervision of warehouses and processing work programs Receive and hand over to all workers in the kitchen and to oversee the safety of food safety and safety of labor and the keenness to take notes from inmates daily

مجال الشركة:: المطاعم وخدمات الطعام
الدور الوظيفي:: السياحة والضيافة

cook

ديسمبر 2008 - سبتمبر 2009

Zad Catering Services

عمان، الأردن

ديسمبر 2008 - سبتمبر 2009

I moved here to a completely new work environment I was involved in Arabic food and outside parties and proved its worth in my fields and I was signed to the head of the preparations section for all the kitchen sections and entered the world of kitchen and outdoor party management

مجال الشركة:: المطاعم وخدمات الطعام
الدور الوظيفي:: السياحة والضيافة

assistant cook

نوفمبر 2007 - ديسمبر 2008

Canvas restaurant

عمان، الأردن

نوفمبر 2007 - ديسمبر 2008

After I completed the training I engaged towards the creativity of his love which is dishes and I was interested to work in a French Italian restaurant and here perfected the work of pasta and steak all kinds of sauces and Italian pizza

مجال الشركة:: المطاعم وخدمات الطعام
الدور الوظيفي:: السياحة والضيافة

trainer

سبتمبر 2005 - أكتوبر 2007

Regency hotel

عمان، الأردن

سبتمبر 2005 - أكتوبر 2007

Training on all sections of the kitchen starting from the preparation of chickens to the cold section (salads) and then to the meat section and then to the section cooking food (hot) in the last phase of the training will be allocated to the section of confectionery and bakeries and the period for each section 3 months with Agra selections Process in each section

مجال الشركة:: المطاعم وخدمات الطعام
الدور الوظيفي:: السياحة والضيافة

التعليم

كليه الخوارزمي

أغسطس 2009

دبلوم، نظم المعلومات الإدارية

الأردن

المعدل التراكمي (نقاط): 4 من 4

جيد جيدا

Skills

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Expert

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Product Development

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Cost Reduction

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Cost Reduction

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Menu Development

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Hotels, Restaurants, Hospitals, Catering Companies, Outdoor Party Companies,

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اللغات

العربية

المستوى: اللغة الأم

الانجليزية

المستوى: متوسط

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محمد تيسير علي الدرباشي

مشاركة سيرتي الذاتية

الخبرة العملية

executive chef

executive chef

executive chef

executive chef

sous chef

chef de partie

chef de partie

cook

assistant cook

trainer

التعليم

كليه الخوارزمي

Skills

اللغات