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Executive Chef Restaurant

Location:
Dubai, Dubai, United Arab Emirates
Salary:
20000
Posted:
January 29, 2019

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Resume:

SAMER MOH’D HUSSEIN AL BANNA

+971********* ac8bzf@r.postjobfree.com

Over 30 years of experience in Hospitality Industry

A bright, talented and self-motivated Chef with a successful track record of impressing customers with delicious meals and creative decorative food displays. Able to expertly instruct cooks and other kitchen workers in the preparation, cooking, garnishing, and presentation of food to the highest standards. Experienced in the planning, directing, and supervising of food preparation and cooking activities in a busy environment.

Looking for a suitable Chef position with an exciting and innovative restaurant. Areas of expertise include (not limited to):

Food preparation

Kitchen hygiene

Food for special occasions / events

Planning menus

Catering

Cost control

Hospitality

Relationship Management

PROFESSIONAL EXPERIENCE

Royal Catering, AL HOSN GAS, ABU DHABI, UAE

Area Executive Chef, 2014 - Present: Maintaining high standard catering and food hygiene responsible for the all kitchens serving staffs of Al Hosn Gas which is under ADNOC at Al Hosn camp. The position also involved in budgeting, costing and procurement all the goods.

Global Emirates Catering Services, AL HOSN GAS, ABU DHABI, UAE

Executive Chef, 2013 - 2014: Maintaining high standard catering and food hygiene responsible for the all kitchens serving staffs of Al Hosn Gas which is under ADNOC at Al Hosn camp. The position also involved in budgeting, costing and procurement all the goods.

Soofi Restaurants, Dubai and Ras Al Khaimah, UAE

Executive Chef, 2009-2013: Managing the kitchens of two restaurants with total capacity of 300 seats, serving Persian and Oriental cuisine. Also handled outdoor catering at several occasions with maximum of 1000 servings. This benefited in recognition of the restaurant in the local community with the best reviews given for food which in turn helped in revenue generation.

Future Hayat, Amman, Jordan

Executive Chef, 2007-2009: Managing the kitchens of four restaurants namely Zeus restaurant, Albal restaurant and Bernie’s coffee and Tea Company serving international and oriental cuisine with the capacity of 300 seating per day including outdoor catering.

Zad Industires and Services, Amman, Jordan

Executive Chef, 2007: Part of a team of setting up new services to serve multi-cuisine food with the capacity of serving 3000 per day.

Le Meridian Hotels, Kuwait

Sous Chef, 2004-2007: Le Meridian Towers, an art and technology Concept Hotel with 80 rooms and one multi-cuisine restaurant with open show kitchen (24hrs), News Cafe (Cafe Lounge), and room service and one Meeting room. Had the opportunity to be the part of the opening team of Le Meridian kitchen responsible for outdoor catering with a capacity of 3000 person and also is the Centralized Kitchen for all the Le Meridian hotels.

Arsalan Restaurant, Dubai, UAE

Executive Chef, 2003-2004: The restaurant with capacity of 80 seats including outdoor catering with an average of 1000 cover per day serving International and Iranian cuisine.

Sandy beach Hotel, Fujairah, UAE

Executive Chef, 2001-2003: A Boutique Hotel with 70 Rooms, One Multi cuisine Restaurant and Outside Catering of 1000 cover a day.

Arena Hotel, Amman, Jordan

Executive Chef, 2001: A 60 rooms capacity Hotel with one dining room with a capacity of 350 and one multi-cuisine restaurant accommodating 80 seating for lunch and dinner daily.

Park Avenue Restaurant, Amman, Jordan

Executive Chef, 1999-2001: An American Steak house with the capacity of 50 seats open for lunch and dinner.

Dunes Club, Amman, Jordan

Chef- De-Partie, 1998-1999: A ball room capacity of 500 seats, one coffee shop with a swimming pool lounge which serves a capacity of 1000 persons.

Jerusalem International Hotel, Amman, Jordan

Chef- De-Partie, 1997-1998: A 70 rooms hotel with all room capacity of 300 and one multi cuisine restaurant with 40 covers opened for lunch and dinner with the responsibility of working in the cold and hot kitchen.

Al Shalal Restaurant, Damascus, Syria

Japanese Chef, 1996-1997: Responsible for Sushi, Sashimi and Tapaniaki with a capacity of 40 covers opened for lunch and dinner.

Tokyo gardens Restaurant, Amman, Jordan

Japanese Chef, 1992-1996: Japanese restaurant with a capacity of the 85 persons opened for lunch and dinner.

Plaza Hotel, Kuwait

Commis-I, 1989-1991: responsibility of working in hot and cold kitchen.

EDUCATION

Advanced Diploma Travel and Tourism Management (two year program), majoring in Hotel and Tourism Management, Skyline Institute- 1988-1990

Food Safety Level-3

PERSONAL INFORMATION

Marital Status: Married

Date of Birth: 13-12-1969

Visa Status: UAE residence visa valid till April,2020

Driver’s License: Yes

Reference: Available upon request



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