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Mohammaed Alderbashi , executive chef

Mohammaed Alderbashi

executive chef·kingdom resources

Saudi Arabia

Diploma, نظم المعلومات الإدارية

Work experience

Total years of experience: 17 years, 6 months

executive chef

July 2020 - March 2024

kingdom resources

Dammam, Saudi Arabia

I found this job using Bayt.com

July 2020 - March 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
Company industry:
Catering, Food Service, & Restaurant
Job role:
Hospitality and Tourism

executive chef

June 2017 - August 2019

( Makasb Group ( hakaya restaurant

Dammam, Saudi Arabia

June 2017 - August 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
Company industry:
Hospitality & Accomodation
Job role:
Hospitality and Tourism

executive chef

July 2016 - April 2017

Tal Roman resort

Jerash, Jordan

July 2016 - April 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
Company industry:
Catering, Food Service, & Restaurant
Job role:
Hospitality and Tourism

executive chef

October 2014 - June 2016

Funjan rest

Amman, Jordan

October 2014 - June 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
Company industry:
Catering, Food Service, & Restaurant
Job role:
Hospitality and Tourism

sous chef

August 2013 - September 2014

Dana plaza hotel

Amman, Jordan

August 2013 - September 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
Company industry:
Catering, Food Service, & Restaurant
Job role:
Hospitality and Tourism

chef de partie

August 2011 - May 2013

Maza Lebanese restaurant

Amman, Jordan

August 2011 - May 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
Company industry:
Catering, Food Service, & Restaurant
Job role:
Hospitality and Tourism

chef de partie

October 2009 - July 2011

Canyon Boutique hotel

Amman, Jordan

October 2009 - July 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
Company industry:
Catering, Food Service, & Restaurant
Job role:
Hospitality and Tourism

cook

December 2008 - September 2009

Zad Catering Services

Amman, Jordan

December 2008 - September 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
Company industry:
Catering, Food Service, & Restaurant
Job role:
Hospitality and Tourism

assistant cook

November 2007 - December 2008

Canvas restaurant

Amman, Jordan

November 2007 - December 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
Company industry:
Catering, Food Service, & Restaurant
Job role:
Hospitality and Tourism

trainer

September 2005 - October 2007

Regency hotel

Amman, Jordan

September 2005 - October 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
Company industry:
Catering, Food Service, & Restaurant
Job role:
Hospitality and Tourism

Education

كليه الخوارزمي

August 2009

August 2009

Diploma, نظم المعلومات الإدارية

Jordan

GPA (point): 4 out of 4

GPA (point): 4 out of 4

جيد جيدا

Skills

Coaching Leaders
Expert
Coaching Leaders
Expert
Courses
Expert
Courses
Expert
Product Development
Expert
Product Development
Expert
Cost Reduction
Expert
Cost Reduction
Expert
Training Plans
Expert
Training Plans
Expert
Food Safety
Expert
Food Safety
Expert
Menu Development
Expert
Menu Development
Expert
Catering
Expert
Catering
Expert
Cooking
Expert
Cooking
Expert
Management
Expert
Management
Expert
HACCP
Expert
HACCP
Expert
Food Cost
Expert
Food Cost
Expert
Training
Expert
Training
Expert
Hygiene
Expert
Hygiene
Expert
Hotels, Restaurants, Hospitals, Catering Companies, Outdoor Party Companies,
Expert
Hotels, Restaurants, Hospitals, Catering Companies, Outdoor Party Companies,
Expert
FOOD HYGIENE CERTIFICATE
Expert
FOOD HYGIENE CERTIFICATE
Expert
Teamwork
Expert
Teamwork
Expert
Sales
Expert
Sales
Expert
Pastry
Expert
Pastry
Expert
Customer Service
Expert
Customer Service
Expert
Production
Expert
Production
Expert
Cuisine
Expert
Cuisine
Expert

Languages

Arabic
Native Speaker
English
Intermediate