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Food Executive Chef

Manama, Bahrain
October 08, 2018

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Ali Amine Fares


Personal Information:

Name Ali Amine Fares

Mobile +973-********


Citizenship Lebanon

Date & Place of Birth 16th April 1978 - Lebanon

Marital Status Married

Languages Arabic – English

Hobbies & Interests Table Tennis, Football, Swimming,

Educational Background:

1992 – 1997 Technical Bachelors – Food and Beverage

Saida – Lebanon

Career Objective

To work in good quality establishments in order to broaden my culinary and human relations experience and pass my gained knowledge to my subordinates.

About my Management Style

Teamwork is the key to a successful operation, be fair but strict...

My Work Attitude

As an employee, I handle my duties as it would be my own business...

Current place and position of employment

Executive Chef 22nd June 2015 at Zyara group of Restaurants – Manama – Bahrain


Responsible for all food production including that used for restaurants and other outlets. Develop menus, food purchase specifications and recipes. Supervise kitchen staff for two branches. And monitor food and labor budget for the department. Maintain highest professional food quality and sanitation standards.

-Plan and direct food preparation and culinary activities

-Modify menus or create new ones that meet quality standards

-Estimate food requirements and food/labor costs

-Supervise kitchen staff’s activities

-Arrange for equipment purchases and repairs

-Recruit and manage kitchen staff

-Rectify arising problems or complaints

-Give prepared plates the “final touch”

-Perform administrative duties

-Comply with nutrition and sanitation regulations and safety standards

-Keep time and payroll records

-Maintain a positive and professional approach with coworkers and customers

Executive Chef 10th March 2013 until 12th June 2015 Route to Beirut Restaurant – Manama – Bahrain


-Plans menus for all food in two outlets and outside catering. In addition preparing the list of healthy meals with nutritionist.

-Implementation and monitoring of healthy meals for Home Nutrition Center Clinic.

-Schedules and coordinates the work of chefs, cooks and other kitchen employees to assure that food preparation is economical and technically correct and within budgeted labor cost goals.

-Approves the requisition of products and other necessary food supplies.

-Ensures that high standards of sanitation, cleanliness and safety are maintained throughout all kitchen areas at all times.

-Establishes controls to minimize food and supply waste and theft.

-Safeguards all food preparation employees by implementing training to increase their knowledge about safety, sanitation and accident prevention principles.

-Develops standard recipes and techniques for food preparation and presentation which help to assure consistently high quality and to minimize food costs, exercises portion control for all items served and assists in establishing menu selling prices.

-Prepares necessary data for applicable parts of the budget; projects annual food, labor and other costs and monitors actual financial results; takes corrective action as necessary to help assure that financial goals are met.

-Consults with the Operation Manager about food production aspects of special events being planned.

-Cooks or directly supervises the cooking of items that require skillful preparation.

-Ensures proper staffing for maximum productivity and high standards of quality; controls food and payroll costs to achieve maximum profitability.

-Evaluates food products to assure that quality standards are consistently attained.

-Interacts with food and beverage management to assure that food production consistently exceeds the expectations of members and guests.

-Evaluates products to assure that quality, price and related goods are consistently met.

-Develops policies and procedures to enhance and measure quality; continually updates written policies and procedures to reflect state-of-the-art techniques, equipment and terminology.

-Establishes and maintains a regular cleaning and maintenance schedule for all kitchen areas and equipment.

-Provides training and professional development opportunities for all kitchen staff.

-Ensures that representatives from the kitchen attend service lineups and meetings.

-Periodically visits dining area when it is open to welcome visitors.

-Support safe work habits and a safe working environment at all times.

-Perform other duties as directed.

Executive Chef 1st September 2011 – 28th Feb 2013 Leila Restaurant – Manama – Bahrain


Manage the kitchen, food preparation, supplies ordering and kitchen staff for general food service and functions.

-Prepare and properly present food for regular service and functions.

-Supervise and coordinate activities of kitchen staff.

-Provide costing of new menu items.

-Maintain the budgetary targets.

-Check the quantity and quality of received products to ensure items are as ordered and standards are met.

-Monitor and maintain stock levels to reduce wastage.

-Inspect equipment, work areas and general supplies to ensure conformance to established health and safety standards.

-Instruct and train other kitchen workers in the preparation, cooking, garnishing, and presentation etc of food.

-Monitor and enforce sanitation practices to ensure that employees follow standards and regulations.

-Order food and other supplies needed.

-Determine production schedules and staff requirements necessary to ensure timely delivery of services.

-Assist in recruitment of kitchen staff.

-Discuss with the restaurant manager any equipment purchases and repairs required.

-Meet with customers to discuss menus for special occasions such as weddings, parties, and banquets.

-Meet with sales representatives to negotiate prices and order supplies.

Corporate Chef 29th April. 2007 – 31st August 2011 Mohammed Jalal catering - Bahrain


Ensure all food served meets Mohammed Jalal Catering’s taste, temperature, and appearance standards as well as designated thorough and specific follow-up on all food preparation. And a lot of focus on hospitals patients meals and diet food.

-Fully in charge of all aspects in our central kitchen to seven cafeterias, eight kitchens catering sites and special outside catering (20.000 Meals Daily) including three Hospitals (Bahrain Specialist Hospital - American Mission – Ibn Al-Nafees Hospital)

-Implementing and developing menus, recipes and costing for our monthly food & beverage promotions that introduce various styles of cuisine to members.

-Delegates job duties (daily, weekly, or monthly) for special projects, with deadlines to ensure accountability for smooth and consistent shifts in the outlet.

-Performs additional duties and projects as designated.

-Orders, receive, and checks supplies. Records invoices and stocks supplies.

-Development and implementation of staff training programs.

-Hiring of all local and overseas kitchen staff.

-Overseeing service standards, hygiene and quality control in kitchens, the staff canteens and stewarding department.

-Furnishing the management with constructive ideas for overall improvements and marketing plans in all aspects of operation.

Executive Chef 1st July. 2006 – 1st March. 2007 Coral Beach Club – Bahrain

Executive Chef 20th July. 2003 – 30th June. 2006 United Medical Group – Catering Division - Bahrain

Arabic Cook 19th July. 2001 – 16th July. 2003 Arabian Food Supplies – Aramco, Dhahran Projects – Saudi Arabia

Chef De Parties 1st Dec. 2000 – 30th Jun. 2001 Centre Vile – Lebanon

Chef De Parties 12th July 1997 – 30th Oct. 2000 Abela’s Superstore - Lebanon

Cook 15th Dec. 1994 – 24th Nov. 1995 Fouad Vile – Lebanon

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