Rani Abu-Aqel

Curriculum Vitae

Place and date of birth: Kuwait, Sep. 25, 1981.

Nationality: Jordanian

Marital status: married.

Gender: Male.

Exceptional Head Chef with superb understanding of recipes and food cooking methods. Specialties include determining proper portions, menu planning and managing food inventory.

Passionate about food and hospitality.

Skillfully manage kitchen and food preparation areas.

High-performing Chef offering 22 years of restaurant experience.

Excellent communication, leadership and problem-solving skills.

Talent for building streamlined, cohesive teams.

Self-motivated head chef with 22 years of expertise preparing memorable dishes with fresh ingredients. Well-trained in Italian & Mediterranean & healthy food cuisines.

Hardworking and passionate job seeker with strong organizational skills eager to secure entry-level head chef position.

Ready to help team achieve company goals.

Experienced chef with over 22 years of experience in food. Excellent reputation for resolving problems and improving customer satisfaction.

Dedicated food professional with history of meeting company goals utilizing consistent and organized practices.

Skilled in working under pressure and adapting to new situations and challenges to best enhance the organizational brand.

Organized and dependable candidate successful at managing multiple priorities with a positive attitude.

Willingness to take on added responsibilities to meet team goals.

To seek and maintain full-time position that offers professional challenges utilizing interpersonal skills, excellent time management and problem solving skills.

● Workflow Optimization

● Scheduling

● Kitchen Management

● Forecasting and Planning

● Food Spoilage Prevention

● Budgeting and Cost Control

● Team Leadership

● Food Preparation

● Employee Training

● Staff Management

● Purchasing

● Performance Appraisals

● Ingredient selection

● Performance assessments

● Payroll and scheduling

● Employee training and development

● Menu planning

● Cost reduction

● Process improvements

● Food inventory

ROTO & LITTLE RUBYS RESTAURANT 1/9/2021 present

Head chef: Mediterranean & Italian food

LOCAL BEET RESTAURANT 20/6/2018 30/8/2021

Head chef: local concept healthy & clean eating & vegan food.

MAIZE RESTAURANT 20/6/2018 30/8/2021

Head chef: Mediterranean restaurant Turkish & Lebanese food.

SARAYA PALACE RESTAURANT 20/6/2006 – 29/8/2021

Head chef: Lebanese restaurant responsibilities include cold/hot cooks and the different kitchen works.

Four Seasons Hotel. 18/2/2006 – 10/5/2006

Cook: Worked mainly on the Italian Kitchen.

Grand HYATT Amman Hotel. 23/5/2004 – 31/11/2005

Cook: Responsibilities include cold/hot cooks, snacks, and the different kitchen works.

DAYS INN Hotel. 1/8/2001 – 7/10/2003

Cook: Responsibilities include cold/hot cooks, snacks. Won the prize of the best employee of October 2002.

Holiday Inn Hotel. 1/4/2001 – 6/7/2001

Collaborated with vendors and suppliers to obtain quality recipe ingredients while adhering to company budgets.

● Oversaw scheduling, inventory management and supply ordering to maintain fully stocked kitchen.

● Handled and stored food to eliminate illness and prevent cross contamination.

● Supervised and enhanced work of Number-person team producing more than Number plates per day.

● Created recipes and prepared advanced dishes. Produced innovative menu offerings to promote company awareness and customer satisfaction.

● Collaborated with staff members to create meals for large banquets. Verified compliance in preparation of menu items and customer special requests.

● Cooked memorable dishes that brought new customers into establishment.

● Inventoried food, ingredient and supply stock to prepare and plan vendor orders.

● Hired, managed and trained kitchen staff. Collaborated with other personnel to produce and modify menus and selections.

● Inspected kitchens to observe food preparation quality and service, food appearance and cleanliness of production and service areas.

● Interacted with guests to obtain feedback on product quality and service levels.

● Maintained high food quality standards by checking delivery contents to verify product quality and quantity.

● Trained kitchen staff to perform various preparation tasks under pressure.

● Arranged for kitchen equipment maintenance and repair when needed. Coordinated employee schedules and developed staff teams to boost productivity.

● Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.

● Modernized work processes to reduce guest wait times and boost daily output. ● Developed kitchen staff through training, disciplinary action and performance reviews

Performed statistical analyses to gather data for operational and forecast team needs.

● Coached sales associates in product specifications, sales incentives and selling techniques, significantly increasing customer satisfaction ratings.

● Reviewed and monitored scheduling, purchases and other expenses to maintain quarterly budget. Reviewed performance data to monitor and measure productivity, goal progress and activity levels.

● Minimized on-site cash with frequent deposits and high accuracy in predicting operations.

● Delivered positive results by controlling monthly operations budget and limiting financial discrepancies.

● Completed point of sale opening and closing procedures. Maximized sales and minimized shrinkage through excellent customer service and adherence to standard practices.

● Scheduled and led weekly store meetings for all employees to discuss sales promotions and new inventory while providing platform for all to voice concerns.

● Prepared annual budgets with controls to prevent overages. Managed store employees successfully in fast-paced environment through proactive communication and positive feedback.

● evaluated suppliers to maintain cost controls and improve operations. Reconciled daily sales transactions to balance and log day-to-day revenue.

● Set effective store schedules based on forecasted customer levels, individual employee knowledge and service requirements.

● Maintained proper product levels and inventory controls for merchandise and organized backroom to facilitate effective ordering and stock rotation.

● Promoted team collaboration, performance and efficiency by fostering healthy environments focused on mutual success.

● Managed inventory control, cash control and store opening and closing procedures.

. American Academy for Management Hotel.

Contact Information:

Phone: 66830082

Email: ad12ur@r.postjobfree.com

Professional Summary

Skills

WORK EXPERIENCE:

Email: ad12ur@r.postjobfree.com

EDUCATIONAL QUALIFICATION:

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