Executive chef

**** ********* ***** ********* **, *****

PHONE: 202-***-**** E-MAIL: ***.******@*****.***

ABE MATAR

Objective

To obtain a position that leverages with my interpersonal and culinary art skills in a local and international food service environment.

Summary of Qualification

Versatile, creative chef with 15+ years’ firsthand experience with various culinary settings and working as an executive chef for the last Five years. Highly skilled in supervising the culinary line in a busy restaurant ensuring the maintenance of hygiene and quality standards. Eager to explore and imprint new flavors.Generating teamwork and improving customer service.

Proven track record of low turnover, low overtime, obtain effective schedule to minimized labor cost and control overtime, minimized waste and food cost, Ability to train and develop Chef Cooks.

Experience

1-Opening Tarboosh Mediterranean Cuisine /Location Sydney Australia 2017 ( Executive consultant chef )

2-Nyela Mediterranean Cuisine / Location VA Reston From 2014 until 2016 ( Executive chef )

Manage, train and schedule up to 20 employee for 350-seat restaurant. Manage all aspects of quality control, food production, presentation and hygiene. Responsible for the BOH crew training of Neyla operations in the Reston.(Research And Development new menu items, Developed Kitchen procedure that fit Neyla Operation, Strict Implementation of checklist adapted for neyla such as (Prep list, sales tracking list,Temp log and cleaning list Food Cost tracking control, Weekly Inventory, Data Entry, Purchasing and developed and implemented customer satisfaction Survey.( I served a Mediterranean Buffet Every summer at OVATION WOLF TRAP EVENTS )

3-Meli Melo Italian gourmet pizza From 2013 until 2014 ( Owner )

Manage And Develop the menu, create new recipes that fit the concept,train employee, schedule of the staff operation, Manage all aspects of quality control,food cost production, maintain a hi standard of Hygiene environment, Responsible for all outlet day by day operation .

4-Kababji Grill Mediterranean / Lebanese cuisine. Locations in Lebanon and Washington DC. Served as Corporate Executive chef . From 2007 until 2013.

Manage train and schedule up to 20 employee for 200-seat restaurant. Manage all aspects of quality control, food production, presentation and hygiene. Responsible for the BOH crew training of Kababji Franchise operations in the Gulf Region (Over 23 outlets). Conducted field visits to the GCC countries on a regular basis to train BOH.

-Research and development for new menu items, and recipes while minimizing food costs

-Quality control

-Initiated Safety Program

-Worked closely with the food Tech Engineer and with the staff on means of how to improve Hygiene standards in the work place, trained for HACCP as well.

-Strict Implementation of QSC checklist adapted for Kababji (quality, service and cleanliness).

-Developed kitchen procedures that fit the professional profile of the Kababji operation.

-On the job training consistent with implementation of the restaurant recipe manual and updates in all five sections of BOH (Kitchen, Bakery, BBQ, Butchery and central kitchen production).

Activities Involved

-Hygiene supervision & Implementation.

-BOH outlet inspection (QSC program)

-Platter presentation creation.

-Quality and recipe control.

-Developed and implemented customer satisfaction survey.

5-Kitchen Restaurant international cuisine as a head chef & Kitchen Manager from 2003 till 2007.

-Menu Creation and training staff.

-Quality control.

-Managing all BOH (hiring, purchasing, etc.)

-Food cost control and inventory.

-Initiated safety and hygiene program.

-Developed and implemented customer surveys.

6-Sofil & Faqra Catering: international cuisine . As sou chef assistance Chef From 2001 till 2003

7-Fadel Catering: International cuisine . As chef de partie from 2000 till 2001.

8-Mandaloun Restaurant (International cuisine): Assistance chef from 1998 till 2000 .

Education

-Technical college of Ajaltoun – Lebanon.

-Technical Baccalaureate – Specialization Diploma in Culinary art .

-Hotel Management / Lebanese University .

Language

-English

-Arabic

-Spanish ( Fair )

Computer Skills

-Microsoft (Word, Excel, Power Point). Micro System, Omega System (Data entry, POS purchases and inventory) and Internet data base research.

Reference

-Hakeem Bakeer ( BM ) 703 – 589 – 2886

-Souheil Mousadek ( CEO) 202-***-****

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