Executive chef
Resume:
CURRICULUM VITAE
Executive Chef
PERSONAL INFORMATION
Name: Mohammad Ibrahim AL Mogayyer
Date of Birth: Feb. 13th1976, Sex: Male
Marital Status: Married
Nationality: Jordanian
mobile : +962-*********
e-mail address: ********@*****.***,Skype ID : Mogayyer
Education & Qualification:
• High school diploma experience in the culinary, food and beverage
Food Production three years from1992 Graduation in 1995.
•Master Chef - Diploma in Culinary Excellence -
From World Master Chefs Society London,
•Approved Judge in World Association of Chefs Societies WACS,
•Senior Member of Jordanian Chefs Association,
•Senior Member of the Emirates Culinary Guild,
•Senior Member of Egyptian Chefs Association,
Profile:
Fully responsible for all the kitchen operations and food cost, staff training and supervision, manage the fully kitchen. My career in hospitality began from an early age. At sixteen I was actively working in Hotels and Resorts since " 1992 " and already enrolled in Hotel Management training; specializing in food and beverage management. professional culinary with 5 Star experience in a world-class Hotels & resort. Able to control food and labour cost below forecasted budgets. Unique blend of creative flair and passion for food, strong business sense and engaging interpersonal skills. Strong record of streamlining operations and improving service while preserving the highest levels of quality. Natural ability to create enthusiastic, productive working environments with customer-oriented professionals. Highly skilled at performing financial analysis, troubleshooting operations and recommending effective cost controls.
World Cuisine, Sauces & Cooking Method.
World Cuisine, Sauces & Cooking Method:
Highly effective and experienced executive chef with creative preparation and presentation of all Continental, traditional oriental and modern food with variety and creative food and pastry Introduction to world cuisine and Mediterranean food, Banquet, Fine Dining, western food, Italian, Mexican, French, Asian food, sea food. Pastries, Salads, Soups, Sauces and derivatives. Putting the basic skills to work with real recipes, learning and applying the various cooking methods as presented within the various cuisines hot and cold appetizers and canapé.
•KEY AREAS OF EXPERTIS:
•
•Menu Design / Development
•Staffing / Training / Instructing
•Catering / Banquets / Events
•Dining Room / Kitchen Operations
•understanding the Business
•Customer Focus/Adaptability
•
•
•Pre Opening Hotels/Resource Procurement
•Conferences / Special Occasions
•Quality of production/ Inventory
•Customer Service / Guest Relations Leading People / Valuing Divination Influencing Outcomes
•
•
•Kitchen Design / Menu planning
•Safety / Sanitation / HACCP
•Budgeting / Cost Reduction
•Consultant Specialist
•Managing Operations
•Drive for Results
Job description and Responsibility:
Accountable for overall success of the daily kitchen operations. Exhibits culinary talents by personally performing tasks and leading the staff and managing all food related functions. Works to continually improve guest and employee satisfaction while maximizing the financial performance in all areas of responsibility. Set the standard for rare and special luxury service supervises all kitchen areas to ensure a consistent, high quality product is produced. Responsible for guiding and developing staff . Ensure sanitation and food standards are achieved. Areas of responsibility comprise overseeing all food preparation areas and all support areas, create menus
producing and maintaining a high standard of food preparation and presentation required.
• Provided direction for all day-to-day operations.
• Encourages and builds mutual trust, respect, and cooperation among team members.
• Demonstrate new cooking techniques to staff.
•Maintaining Goals for Culinary Function and Activities
• control procedures for purchasing and receiving areas.
• controllable expenses and food cost, supplies.
• Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, Managing,
•Ensure HACCP standards are implemented and following the appropriate hygiene standards as per Municipality requirements at all times.
PROFESSIONAL EXPERIENCE:
Executive Chef
Radisson Blu hotel Resort - Jizan - KSA Carlson Rezidor Hotel Group
pre-opening
from May 2015 -August 2015
Jizan - Saudi Arabia
Responsibilities:
•Manages all activities in the kitchen, including production, stewarding and management of food production staff
•Maximises guest satisfaction by providing the highest food quality consistent with cost control and profitability margins of the hotel kitchen
•Assures adherence to Rezidor standards of food quality, preparation, recipes, and presentation
•Assures proper staffing and adequate supplies for all stations
•Oversees all food production related areas
•Co-ordinates activities, times and communicates priorities to ensure correct preparation, and delivery time to provide food for functions, a la carte, groups, breakfast and rooms service
•Maintains product consistency by conducting inspections of seasonings, portions, and food appearance, and follows-up appropriately
•Oversees inventory disbursement of all food supplies
•Controls and orders all fresh products and dry storage items required by kitchen and related departments to ensure correct quality and par stock
•Assures that proper safety, hygiene, and sanitation practices are
Check all HACCP Roles.
food Quality and variety.
Executive Chef
SAMAYA Hotels & Resorts 5*
October 2012 - February 2015
UAE. Dubai
Responsibilities:
Directed procurement, preparation and overall operations of food items.
Scrutinized culinary group members by apt training, instructing and mentoring.
Ensure to adhere to all standards related to meal service, quality and value of food items and job performance.
Selected raw material supplier in par with consistent quality supply.
Responsibility for organization, preparation and quality of all kitchen services, daily menu Theme nights, creating, gastronomy actions, time management of all kitchen employees Adherence to HACCP standards,
Executive Chef
Imperial Palace Hotel
by CARLTON Hotel 4*
From April -2006 until October -2012
Jordan. Amman
Responsibilities:
In charge of all the kitchen operation, Designed and implemented a creative menu with the use of fresh ingredients to provide a 5-star dining experience with a Western & Oriental ; food cost controlling, writing standard recipes. Checking daily events, maintaining daily briefing.
Executive Chef
Al Riyadh Palace hotel
Pre- Opining
from August -2004 until April-2006
Responsibilities:
Responsible for all operation of the F&B Department and kitchen, preparing new menus, food cost controlling, writing standard recipes. Following up with company SOP. Checking daily events,
Banqueting and large capacity of outside catering.
Executive Chef
ALWatania Catering Co. Pre -Opining from August-2002 until April-2004.
KSA
Responsibilities:
Responsible for leading by example by demonstrating high standards of cooking and customer service at all times. Also in charge of
minimizing waste at all stages of food production and for instilling in staff a culture of essential hygiene practices connected with food
cooking, storage and meal preparation
Sous Chef
IHG Hotel Group pre Opining 5*
from October-1999 until June- 2002.
KSA
Responsibilities:
Follow up for all kitchen operation,banqueting,restaurants and planning daily menus.
Assist to Executive Chef in all activities and functions &menus . Following Hotel culinary standards and food cost controlling.
Sous Chef
Mövenpick Hotels & Resorts Nabatean castle 5* pre Opining from May-1996 until August-1999
Jordan. Petra
Responsibilities:
organization of Italian & Mexican kitchen, and menu planning. Augmented culinary skills and gained hands-on business
experience to advance professional career in culinary arts and hospitality. Assisted in planning, development and
construction of a new restaurant
Chef De Partie
Ramada Hotel 4*
September 1992 – September 1994
Jordan. Amman
Responsibilities:
work in Hot & cold kitchen, and following Executive chef menus for all outlets,
OTHER ACHIEVEMENTS AND TRAININGS
HACCP Internal Auditing
HACCP Awareness
Food & Beverage English Language Course/Food Service/
Train the trainer
Costumer come first
Quality Control.
Hygiene Training Session
Communication Skills Course.
Computer Skills
Good knowledge of Microsoft package, power point and Internet
F.B.M & F.M.S Food & Beverage Material System
Discipline Skills.
English for hotels
Food hygiene
Food safety regulation
Consciousness and edification security work shop
Reference:
Mr. Abdul Rahman Adam Financial Controller Hotel in charge SAMAYA Hotels & Resorts
UAE - Dubai Tel :+971-********
Mr. Abdula Saleh GM Imperial Palace Hotel by CARLTON
Amman –Jordan Tel: 009**-*-*******
Thank you
Mohammad AL Mogayyer
Contact this candidate