FARID AKRAD

acpx4t@r.postjobfree.com 928-***-****

Professional Experience

Personal Chef 2/2011- Present

• Catering to individuals for personal and business events.

• Directing and coordinating the daily functions of the

operation.

• Directing all catering and private function events.

• Follow all general safety and food safety procedures

• Personnel development of a food service staff

• Maintaining safety and sanitation standards

• Proficiency in cost analysis including food, labor, and

controllable expenditures .

• The ability to multi task .

• Budget and menu development

Battle Ground Golf Course

Chef/kitchen manager 02/2015 to present.

• Directing and coordinating the daily functions of the

operation.

• Directing all catering and private function events.

• Directing all departmental administrative activities,

including daily sales reports, purchases and payroll functions.

• Follow all general safety and food safety procedures

• Personnel development of a food service staff

• Maintaining safety and sanitation standards

• Insure 100% compliance on all FOH (Federal

Occupational Health) inspections

• Proficiency in cost analysis including food, labor, and

controllable expenditures .

• The ability to multi task .

• Budget and menu development

South Shore Country Club

Chef 01/2013-2/2014

• Directing and coordinating the daily functions of the

operation.

• Directing all catering and private function events.

• Directing all departmental administrative activities,

including daily sales reports, purchases and payroll functions.

• Follow all general safety and food safety procedures

• Personnel development of a food service staff

• Maintaining safety and sanitation standards

• Insure 100% compliance on all FOH (Federal

Occupational Health) inspections

• Proficiency in cost analysis including food, labor, and

controllable expenditures .

• The ability to multi task .

• Budget and menu development

• Speciality french desserts.

• Business Owner- Puppy Love Pet Grooming at yuma

ARIZONA, Owned and operated business for more than three years

from 03/2006 to 08/2010

• Event Manager- Fine Service in Rabat, Morocco for

more than seven years from 03/1997 to 01/2006. Responsible for

managing, scheduling, planning and

coordinating various events.

• Set-up work station

• Wash and unwrap fresh fruits and vegetables

• Weigh, evaluate, and mix ingredients

• Prepare ingredients for cooking, including portioning,

chopping, and storing food

• Prepare and cook food in keeping with recipes, quality

standards and presentation standards

• Operate stoves, grills, fryers, ovens and microwaves

• Test foods to verify if they have been cooked adequately

• Monitor food quality whilst preparing food

• Serve food in appropriate portions onto suitable

receptacles

• Wash and sanitize tools, knives, kitchen area, tables, and

utensils

inventory management, supply cost

•

Experience in Vending

•

COTTAGE CLEAR LAKE

Executive Chef 02/2011 to 9/2012

• Prepares all food according to the menu in a safe,

sanitary manner under the direction of the dining services

coordinator/manager.

• Ensures proper preparation, portioning, and serving of

foods according to standardized recipes.

• Prepares quality food products according to standardized

recipes and menus.

• Adheres to all safety and sanitation standards.

• Prepares food in a timely manner at specified meal times.

• Responds to community issues or concerns that may

occur in the dining room.

• Follows departmental procedures including sanitation,

safety, and cleaning schedules.

• Follows proper cleaning procedures and storage of all

dishes, utensils and cooking equipment.

• Ensures all food in refrigerator, freezer, and dry storage

are labeled and dated.

• Oversees proper food handling and utilization of all

foods to prevent contamination, increase quality, and reduce cost.

• Suggests menu or recipe changes to utilize leftovers and

other supplies.

• Cleans all food service equipment, kitchen and food

storage areas.

Terrace at Clear Lake

Bistro Chef 4/2012– 06/2013

• Prepares all food according to the menu in a safe,

sanitary manner under the direction of the dining services

coordinator/manager.

• Ensures proper preparation, portioning, and serving of

foods according to standardized recipes.

• Prepares quality food products according to standardized

recipes and menus.

• Adheres to all safety and sanitation standards.

• Prepares food in a timely manner at specified meal times.

• Responds to community issues or concerns that may

occur in the dining room.

• Follows departmental procedures including sanitation,

safety, and cleaning schedules.

• Follows proper cleaning procedures and storage of all

dishes, utensils and cooking equipment.

• Ensures all food in refrigerator, freezer, and dry storage

are labeled and dated.

• Oversees proper food handling and utilization of all

foods to prevent contamination, increase quality, and reduce cost.

• Suggests menu or recipe changes to utilize leftovers and

other supplies.

• Cleans all food service equipment, kitchen and food

storage areas.

• Set-up work station

• Wash and unwrap fresh fruits and vegetables

• Weigh, evaluate, and mix ingredients

• Prepare ingredients for cooking, including portioning,

chopping, and storing food

• Prepare and cook food in keeping with recipes, quality

standards and presentation standards

• Operate stoves, grills, fryers, ovens and microwaves

• Test foods to verify if they have been cooked adequately

• Monitor food quality whilst preparing food

• Serve food in appropriate portions onto suitable

receptacles

• Wash and sanitize tools, knives, kitchen area, tables, and

utensils

Ouie’s Table

Kitchen Manager 01/2010– 11/2012

• Responsible for consistency and high quality of all food

products as well as customer service.

• Responsible for all kitchen staff, including hiring,

training, and scheduling.

• Responsible for organization and cleanliness of all areas

and aspects of kitchen.

• Responsible for organization, cleanliness, and receiving

of all food storage areas; this includes proper rotation of all

ingredients

prevent food waste

• Responsible for controlling weekly, quarterly, and

annual inventory.

• Certifications, Skills and Core Competencies

• Directing and coordinating the daily functions of the

operation.

• Directing all catering and private function events.

• Directing all departmental administrative activities,

including daily sales reports, purchases and payroll functions.

• Follow all general safety and food safety procedures

• Personnel development of a food service staff

• Maintaining safety and sanitation standards

• Insure 100% compliance on all FOH (Federal

Occupational Health) inspections

• Proficiency in cost analysis including food, labor, and

controllable expenditures .

• The ability to multi task .

• Budget and menu development

SUR LA TABLE

chef assistant 2/2013 to 12/2103

• Oversee timely preparation of kitchen equipment and items

• Cook quality food in accordance to set recipes

• Ensure that prepared dishes are set aesthetically

• Monitor food costs and budgets

• Ensure that stored food is properly rotated and near expiry food items are

discarded

• Maintain overall cleanliness and hygiene of the kitchen

• Manage and monitor over production and food waste in an appropriate

manner

• Make sure that all equipment is serviced and maintained properly

Achievements

• Implemented a successful inventory strategy which ensured that any near

expiry or expired items are singled out in time for appropriate action

• Decreased overall food costs by implemented a bulk buying policy for non

perishable goods.

Current ServeSafe Certification; Computer skills, Business

Management, Food Safety, Nutrition, Product Knowledge

Education

Associate Degree, Culinary Art– Escoffiier School of Culinary

Arts, Austin, TX 2010

Associate Degree, Accounting– Associate Degree, Business

Management, Rabat, Morocco 1996

Languages: Fluent in English, French and Arabic

Contact this candidate