Resume

YASSER MASHALLY

HEAD CHEF

JUBAIL.SAUDIA ARABIA

009***********

ad3wg8@r.postjobfree.com

OBJECTIVE

A dedicated and innovative Head Chef with over15 years experience in themanagement of kitchen operations and food preparation.safety conscious andskilled in the application of health and safety procedures with profound knowledgeof food and hygiene regulations. experience in catering for large hotel conferencesand events at prestigious establishment's. passionate about working with freshproduce. creating innovative dishes and improving restaurant ratings.collaborativecommunicator continually focused on building relationships, managing anddeveloping staff and promoting synergy across restaurant settings. EXPERIENCE

HEAD CHEF, Al-Suwaidi Services Co. Ltd

10/2017-Present

Jubail . Saudi Arabia

- Controlling and directing the food preparation process.

-Approving and polishing dishes before they reach the customer.

-Managing and working closely with other Chefs of all levels

-Creating menu items, recipes and developing dishes ensuring variety and quality

-Determining food inventory needs, stocking and ordering.

-Ultimately responsible for ensuring the kitchen meets all regulations including sanitary and food safety guidelines.

-Controlling & directing the foodpreparation process and any other relativeactivities.

- Constructing menus with new or existing culinary creations ensuring the variety& quality of the servings.

HEAD CHEF, AKLY FOOD COMPANY LTD

10/2015-10/2017

Riyadh -Saudi Arabia

SOUS CHEF, DOHA DOWNTOWN HOTEL

10/2013-10/2015

Doha.Qatar

SOUS CHEF, SANAM HOTEL SUITES

10/2011-10/2013

Riyadh. Saudi Arabia

CHEF DE PARTIE, Sofitel Hotel 10/2009-10/2011

Hurghada . Red Sea. Egypt

Demi Chef, Solymar Makadi Sun Resort

10/208-05/2009

Hurghada Red Sea - Egypt

Demi CHEF, Mövenpick Resort

03/2008-09/2008

Taba . Egypt

1st Commis, Sunrise Island Resort

09/2006-03/2008

Taba . Egypt

Third Commis, Seagull Beach Resort 05/2015-08/2016 Hurghada.Red Sea. Egypt

EDUCATION

Higher Institute For Tourism and Hotels, 2002,

Culinary arts Classical Cooking Techniques, French Cuisine, Kitchen Organization and Management, Food and Wine Pairing, Culinary Management, Restaurant Operations, Baking and Pastry Arts, Seasonal and Market Influences on Cuisine Secondary Schools For Tourism and

Hotels.1999,

PROFESSIONAL SKILLS

Recipes and menu planning. Food Reparations and safety. .Creativity andattention to detailExcellent Communication. .Conflict Resolution. .Food Presentation. . Stockingand Replenishing.

CERTIFICATE

Basic Food Hygiene Training Course ( E. Cristal )

Highfield Level 2 Award in HACCP Certificate number ( HAC2559874 ) Professional Culinary Arts Exhibits Training Workshop (Egyptian Chefs Association) Certificate Diploma Genuine Hospitality Yes I Can (Radisson SAS) Knowledge of Pasta & Noodles Phy. Training (Egyptian Chefs Association) basic food safety training under the provision os stcw/1978 The Arab Academy for Science, Technology & Maritime Transport proficiency of security awareness training for seafarers with designated security duty. The Arab Academy for Science, Technology & Maritime Transport Crisis Management & Human Behavior training

The Arab Academy for Science Technology & Maritime Transport Crowd Management training

The Arab Academy for Science Technology & Maritime Transport Leadership and Teams

Saylor Academy

Certificate ID 8477726672YM

Project Management

Saylor Academy

Certificate ID 3977019745YM

LANGUAGES

Arabic, mother language

English, Fluent

French, Good

HOBBIES AND INTERESTS

travel. sports. reading. learning new language.

I consider myself very hardworking person and reliable. I can work well under pressure and can be left unsupervised. I have always had a good working relationship with my colleagues.

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