Chef international specialist Arabic chef De cuisine

Personal Data

Current Location : Beirut

Nationality : Lebanon

Date of Birth : 10 September 1965

Languages Spoken : Arabic, English

Mobile : +961-********

E-mail : ****************@*****.***

Objective

A hardworking, motivated and enthusiastic Head Chef who has a real passion for food, and who is sure to exceed your customer’s expectations. Karen’s leadership style is to always lead by example in observing standards, rules and regulations. She has a unique method of cooking, and is well placed to improve the standards of cuisine in your kitchen, and to operate it at a healthy profit margin. By possessing extensive knowledge of all the rules and regulations concerning personal hygiene and appearance, he is able to ensure strict compliance with the highest standards. He is not only a strong leader but is also a good team player who has the experience required to create a stimulating, positive and energetic working atmosphere. Right now, she is eager to further develop his career with a leading company, and is looking for a suitable position with an employer who is looking to recruit the best and brightest people.

Work Experience

Open Restaurant Village Grill at Rabwe Intel now 2016

-Restaurant Grill item delivery

-Catering outside (lycaa Hotel, Mont La Sale, Crown Plaza, Radisson Blue waiting, 4 Season Hotel).

-OTV Chanel and studio Mansourieh.

-Souvenir (display Wending, Baptem, 1st Communion).

All food Catering 2014 - 2016

Team Leading.

Quality Of Food, Control Of Food Safety Management, Personal In Charge (Dubai Municipality

Cost Control, Kitchen Management

Preparation Recipes and Frozen Item, Arabic Sweet

Sales Frozen items to all 5* Star hotel in Dubai

In Charge to Lycee Francais International Canteen Student, George Pompidou School, AFLEC School Nasser Club 1200 student, Ice Meydan kids School.

Presentation Menu, Schedule Staff.

Operation All outside catering

Live cooking, Events, wedding, Function

Moevenpick Hotel (Fakhredine Restaurant)

Executive Chef 2007 – 2014

Leading a team

Guide and train the Hot Section Staff on a daily basis to ensure high motivation and economical working environment

Take full responsibilities of the All Kitchen

Create high quality and creative products to satisfy the guests

Instruct and lead Hot Section through their daily requirements in items preparation and actively take part in the buffets and special functions set up.

Coordinate and participate with other sections of requirements, cleanliness, wastage and cost control

Consult and check on daily functions and last minute events

In charge All Arabic Food item Movenpick Hotel to Main Kitchen

Ensure high standards of hygiene

Prepare special Arabic Items or substitute items

Preparation frozen hot mesa by to 5 stars hotel

Pull food from freezer storage to thaw in the refrigerator

Ensure proper portion, arrangement, and garnish

Maintain food logs. Monitor the quality and quantity of food that is prepared HACCP Standard

TAJ PALACE HOTEL DEIRA 2006 – 2007

Arabic sous chef

In charge in Topkapi Restaurant ( Turkish Restaurant ) A LA Carte Buffet Daily 200 Pax

Preparation food for banquet 500 Pax Daily

In charge outside Arabic food for boat

Manning staff for the events & Safari Daily 1500 Pax and Boat

Ordering to butchery,Meat,Poultry,Fish

HALL MARK HOTEL DEIRA

Executive Chef 2004 - 2006

Maintaining high standards of hygiene.

Measuring dish ingredients and portion sizes accurately.

Responsibilities preparation Food and cooking as directed by the Dame Chef De partie

Organizes and prepares mais en place, measures and mixes ingredients according to recipie

Preparation schedule staff, store order,training for staff

Prepare meat, fish, vegetables, and other foods for roasting, broiling, grilling, braising, sautéing and steaming.

Al Challal Jezzine Lebanese Restaurant, Lebanon

Chef De Cuisine. 2002 - 2004

Set up Lebanese mesa and collect all necessary supplies to prepare menu for service.

Prepare a variety of foods, meat, seafood, poultry, vegetable, and cold food.

Arrange sauces and supplementary garnishes for allocated station.

Cover, date and correctly store all bits and pieces and food prep items.

Serve menu items compliant with established standards.

Use food preparation tools in accordance with manufactures instructions.

Education

- Technique Hotelier-Production-Hotel School 1984 to 1987.

Dekwaneh, Lebanon.

- BT Technical School of Dekwaneh, Lebanon 1980 to 1983.

- Baccalaureate, Sagesse Jedidiah El Meten, 1978 to 1979.

- Intermediate Food Hygiene Certificate

- Personal in charge certificate UAE

- Food basic hygiene (Broker,Movenpick Hotel ) UAE

Courses

Excellent Service and productive Quality

Cost reduction and staff management

Special events planning

Kitchen staff management.

Leader ship

Computer skills

Word, Excel, Access, Net, Outlook, and Excel advanced.

Interest

Arabic Cooking, Butchery, Gym, Swimming

Reference

Will be provided on demand.

Contact this candidate