Mobile Number: 009**-*********
Marital Status: Single
Date of Birth: 14 Feb 1976
Passport Number: NT3927093
Driving License: None
Email Address: firstname.lastname@example.org
To further enhance my knowledge, competence and attitude that would offer opportunities for personal and professional growth through effective practice of the knowledge, abilities, and skills gained through education and experience.
Jan 2015 till now : Restaurant Zaytoun Akhdar
Position : chef de partie – Barbecue
Reporting to sous chef.
Maintain a high standard of discipline to reduce waste and accidents.
Report all faults, errors, complaints and compliments to the senior chef on duty.
Allocate takes to the team to ensure all duties are carried out thoroughly and on time.
Checking kitchen station and food completely ready and clean condition at the commencement of service.
Coordinates, supervises and executes the prompt, efficient and courteous service.
I am generally alert for opportunities to improve the profitability of my section.
Sep 2012 to till Dec 2014: Restaurant Adonis
Position: chef de cuisine (Arabic food/hot kitchen/cold kitchen)
Outlet & Exposure:
Worked in a fine dining Syrian Restaurant with having team of five staff.
Ensure the kitchen is suitably equipped for each activity and in line with business demand.
Ensure that dishes are efficiently and correctly prepared in line with business.
Organize and coordinate the teams working in kitchen, dishwashing area and different food and beverage outlets.
Maintain the highest level of health and hygiene standards.
Maintain positive and cooperative working relationship with management and service employee.
Apr 2011 to till May 2012: Hotel Robinson Club Agadir, Morocco
Position: demi chef de partie (cold kitchen)
Reason for leaving
Had reached my rooftop and was eager to learn a variety of African cuisine.
Duties and Responsibilities
To assist in preparation and service of food for all the out lets as required.
To prepare food consistently to the level required by the chef and Michelin standard.
To maintain the correct level of stock as set down by the Head Chef and minimize wastage.
To maintain and work carefully with any hotel personal or hotel equipment and minimize breakages.
To accurately carry out instructions received by line Manager during service.
Standard to Guarantee Customers Satisfaction
Proper Hygiene and Safety Kitchen Environment
Should know how to prepare all the desserts on the menu
Help the head chef in maintaining health and safety standards required by all the restaurants
Jun 2009 to till Apr 2011: Hotel Robinson Club Agadir, Morocco
Position: cook- commie (cold kitchen/hot kitchen)
Responsible for helping in food control and inventory.
Responsible for helping in the preparation and serving the meal.
Organized constant cleaning of kitchen and dining room.
Make sure about the cleanness and safety of floors.
Responsible for helping in cleaning and keeping the camp neat.
Responsible for completing orders including steam tables, placing food on plates and serving customers on their tables.
Make simple food items such as sandwiches, brewing coffee and carving meats.
Done various other duties as assigned.
Jun 2008 to till Apr 2009: Hotel Robinson Club Agadir, Morocco
Position: trainee (all the kitchen)
Items such as wraps, sandwiches, salads, pizza, pasta etc.
Carry out duties of recording and order control.
Some custom designed menus were also created for special and private clients.
Managed all duties.
Also prepared promotional and marketing materials.
Arabic : Native
English : Work knowledge
French : Work knowledge