doaa tabbakh

• Spearheaded the Cold Kitchen operations,
ensuring adherence to dietary protocols for
consistent quality.
• Managed food preparation, cooking, and plating,
focusing on nutrition, flavor, and aesthetic
standards.
• Coordinated with dietitians and clinical leads to
tailor ingredients, textures, and portions for
health-specific requirements.
• Upheld strict HACCP, ISO 22000, and hospital
safety standards, including temperature control
and FIFO practices.
• Mentored junior staff, enhancing their expertise
in technical culinary skills and health-oriented
food preparation.
• Assumed leadership in the Sous Chefs absence,
maintaining operational efficiency and team
direction.
• Collaborated on menu development and dietary
adjustments with the Sous Chef and nutrition
experts.
• Oversaw inventory management, reducing
waste through precise portioning and storage
techniques.
• Contributed to budget adherence by optimizing
resource utilization and streamlining supply
requisitions.
• Diligently completed all required
documentation, including safety logs, inventory
records, and compliance forms.
• Communicated operational updates, equipment
needs, and kitchen issues to the Sous Chef and
Executive Chef.

• Uphold stringent kitchen hygiene and storage
standards, ensuring compliance with HACCP
and FIFO inventory systems for optimal food
safety.
• Collaborate in the creation of innovative
seasonal and event-specific menus, specializing
in grand wedding buffets and sophisticated
corporate conference catering.

• Expertly assisted in the preparation, cooking,
and finishing of dishes to station standards,
ensuring optimal taste, temperature, and
presentation during World Cup 2022.
• Diligently maintained mise en place, prepped
ingredients, and managed precise cutting work,
adhering to HACCP guidelines, proper labelling,
and FIFO/FEFO inventory methods.
• Supervised and mentored commis chefs,
imparting advanced cooking techniques, plating
skills, and station maintenance protocols.
• Consistently followed and contributed to recipe
specifications, staying abreast of culinary trends,
techniques, and seasonal menu adaptations.
• Actively participated in team briefings, upheld
exemplary grooming standards, and embodied
professionalism as a kitchen representative.

• Supervised and mentored waitstaff throughout
the high-volume Hajj Season, ensuring
exceptional guest service.

• Expertly manage designated station operations,
including preparation, cooking, portioning,
plating, and garnishing in accordance with La
Luces culinary guidelines.
• Skillfully execute a variety of dishes, including
artisanal Italian cheese plates, premium cured
meats, handcrafted pastas, authentic Roman
pinsas, and select seafood offerings.
• Provide mentorship to junior culinary team
members, focusing on plating precision, cooking
cadence, and professional station conduct.
• Oversee and maintain the highest standards of
quality and efficiency in the Cold-Section of the
kitchen.