Executive Chef F B

Wasfi Alawneh

MOBILE: +962********* Amman - Jordan

E-MAIL: ********@*****.***

Date of birth: 12/01/1975 Place of birth: Amman

Nationality: Jordanian Marital status: Married

Key Achievements:

World Master Chefs Society Member

Comprehensive knowledge of Kitchen and F&B and hotel operations based on the experience in the past 24 years of luxury hotels

Development of Corporate F&B Pre-opening Countdown training plan for food and beverage areas openings

Management training delivery – Behavior Based Interviewing, Breakthrough Standards Performance

Certified property with Hygiene and sanitation

Specialized in developing restaurant concepts and work on all related critical paths

Hotel Openings:

oHoliday inn Hotel Amman

omovinpick Hotel Aqaba

oMarriott Hotel dead sea

Professional Experience

, 2021 – coral tower hotel

Executive Chef

In charge of the entire culinary operations including staff organizations, hiring, training and development plans, also changing all menus with proper market study and costing with pricing

Set high standard of HACCP

recertification

Re open the closed outlets including concept briefs and operational standards

Assure that all standard operating procedures for revenue and cost control are in place and consistently utilized

In charge of 2 restaurants plus busy banqueting operations

Setup policies and procedures of all kitchens and communicate them accordingly

Formulate and recommend changes to insure customer and staff satisfaction

Create and implements development plans for colleagues

Create recipes with training plan for all staff in the restaurants

, 2018 – 2021 Grand Qatar palace hotel

Executive Chef

In charge of the entire culinary operations including staff organizations, hiring, training and development plans, also changing all menus with proper market study and costing with pricing

Set high standard of HACCP and make sure that PIC program is enrolled to insure recertification

Re open the closed outlets including concept briefs and operational standards

Assure that all standard operating procedures for revenue and cost control are in place and consistently utilized

In charge of 3 restaurants plus busy banqueting operations

Setup policies and procedures of all kitchens and communicate them accordingly

Formulate and recommend changes to insure customer and staff satisfaction

Create and implements development plans for colleagues

Create recipes with training plan for all staff in the restaurants

2017 –2018 instructor culinary art and executive chef ammon college century park hotel

Executive Chef

In charge of the entire kitchen operations including staff organizations, hiring, training and development plans, also changing all menus with proper market study and costing with pricing

Set high standard of HACCP and make sure that PIC program is enrolled to insure recertification

Assure that all standard operating procedures for revenue and cost control are in place and consistently utilized

Instructor for the student

Help plan and approves external and internal development of colleagues

Setup policies and procedures of all kitchens and communicate them accordingly

Formulate and recommend changes to insure customer and staff satisfaction

Create and implements training calendar with plans for colleagues

Check on daily basis guest comments and feedbacks for better results

2015- 2017 Marriott hotel

Executive Chef

Develop an operating manuals for each of the kitchens; after approval, monitor and take corrective action as necessary to help assure that goals are attained

Open a 4 hotel for armed forces

Assure that effective orientation and training for new staff and professional development activities for experienced staff are planned and implemented

Inspect to ensure that all safety, sanitation, energy management, preventive maintenance and other standards are consistently met

Help plan and approves external and internal development of colleagues

Plan and prepare the organizational chart, staffing and scheduling procedures and job description/specifications for all kitchen staff

Research new products and develops an analysis of the cost/profit benefits

Monitor purchasing and receiving procedures for products and supplies to ensure proper quantity, quality and price for all purchases

Review new techniques for food preparation and presentation in a manner and variety to maximize guest satisfaction and to minimize food costs

2012- 2015 Six senses resort Evason

Executive Chef

Develop an operating manuals for each of the kitchens; after approval, monitor and take corrective action as necessary to help assure that goals are attained

Develops new procedures and special promotions that will improve guest patronage under the guidelines of Company’s policies.

Coordinate the development, interpretation and implementation of hotel policies, operating procedures and training programs, manuals, directives, menus, work schedules, rules and regulations for the kitchen staff.

Budget and expense and manning control

Monthly analysis of Hygiene audit and development of action plan to address areas of improvement

Handle all guest complaints related to food in all outlets.

Responsible for obtaining maximum results in the utilization and appearance of the kitchen areas, the quality levels, performance and standards of production.

Develops new techniques of cooking skills towards maximum guest satisfaction at minimum operating costs.

Develop and maintain effective communications between all kitchens.

2010- 2012 Marriott hotel

Executive Chef

Coordinate the development, interpretation and implementation of hotel policies, operating procedures and training programs, manuals, menus, work schedules, rules and regulations for the kitchen staff.

Handle all guest’s complaints and requests in all food and beverage areas, and in charge of obtaining maximum results in the utilization and appearance of all kitchen areas, the quality levels, performance and standards of production and develop new techniques of cooking towards maximum guest satisfaction at minimum operating costs.

Maintain up-to-date records on kitchen staff attendance, appearance, standards, payroll and disciplinary action.

Working with Purchasing to establish quality requirements from external suppliers.

Monitoring quality performance by spot checking and communicating to each kitchen chef.

Aid each kitchen chef in giving the necessary training to their staff.

Develop and maintain effective communication between all Kitchens

2006- 2010 The royal Hashemite court, palace of the king-Jordan

Executive Sous Chef-Privet chef

Production line on daily basis, highest food safety standards, under most professional international suppositions.

Set standards and communicate them to all employees on regular basis.

Cook for the king and the queen and all the prince

Preparing the appropriate meals for the king's guests

2004- 2006 Marriott Dead Sea

Italian Sous Chef

Assist the executive chef to setup all kitchens with the OS&E and kitchen utensils

Forecast workloads and checks work schedules prepared by sous chefs for all restaurants, lounge, and room service and stewarding.

Assist and produce recipes for food expenses and pricing.

Supplier audits with alternative products as plan B & C

Italian restaurant opening team in charge

2003- 2004 Bristol Hotel –Jordan

Sous Chef

Manage the consistency of quality and efficiency of food all Restaurants and banqueting facilities

Ensure all equipment is kept in perfect working condition and reports any deficiencies to the proper department.

Control standards, performance, employees' conduct, dress code, appearance, sanitation, etc., according to established policies.

2001- 2003 Movenpick resort aqaba

CDP Chef

1999-, 2001 Holiday inn hotel Amman

Dime Chef

1996-, 1999 the castle hotel- Petra

Commie chef

1994- 1996 intercontinental hotel Amman

Computer skills

Software: MS Windows, MS Excel, MS Word, Access and PowerPoint.

Languages

Arabic Mother Language

English Fluently read, writes and speaks

Career Developments Training

As a dedicated and committed food professional I have and am continuing to attend many courses:

* A course in (HACCP) I HAVE THE NATIONAL REGISTRE OF FOOD SAFETY PROFESSIONALS AND (CERTIFIED FOOD SAFETY MANAGER).

* A course in (DYNAMIC TEAMS) IN AMMAN MARRIOTT HOTEL 2010

* A COURSE IN (DEVELOPING YOU, DEVELOPING OTHERS) IN SHARM ELSHEIKH MARRIOTT RESORT DECEMBER 2009

* A course in seafood preparation at the Seven Seas Restaurant (International reputation).

*A COURSE IN KITCHEN MANAGMINET.

*A COURSE IN Foundations of Leadership Training

(Renaissance Golden View Beach Resort - Sharm El Sheikh /EGYPT)

* A course in (Behavior Etiquette) MovenPick- aqaba -Jordan hotel...

* A COURS IN SEVEN HABITS OF HIGHLY EFFECTIVE PEOPLE.

* A course in South African food in Cape Town (8 month in-house).

* A course in computers and computer services.

* A course in cooking principles & kitchen skills.

* A HACCCP COURSE.

*A course of materiel control System (MC)

*A curse of opera system

*Being Arabic, I have a complete working knowledge of the preparation and presentation of Arab Foods and cuisine

Other Skills:

* Merit certificate in the international hospitality forum in Jordan.

* I cook Arabica food and present in modern way.

* Computer and Internet Skills.

* Committed to benchmark standards of Customer Service.

* Well presented.

Contact this candidate