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CURRICULUM VITAE

Personal information:

Name : Ali Fares

Nationality : Lebanese

Date of Birth : April 16, 1978,

Mobile : +973-********

Email : ad3zyz@r.postjobfree.com

Address : Manama – Kingdom of Bahrain

Personal Profile

An Executive Chef with over 20 years of professional cooking and kitchen Supervision experience. A dedicated and talented kitchen leader and team motivator successful at maintaining staff focus, efficiency and productivity in high-volume, fast-paced operations. With a profound knowledge of all food and safety measures and skilled in applying the health and safety rules with strong knowledge of food and hygiene regulations. Highlights of Qualifications:

- Strong experience in cooking international, Mediterranean, and Lebanese cuisine.

- Profound knowledge of transitional techniques of food training.

- Familiarity with all laws related to health and sanitation.

- Wide knowledge of F&B training techniques.

- Skilled at scrutinizing costing of food and labor management.

- Ability to perform in high work stressed environment.

- Ability to organize & conduct meetings, give briefings of menu.

- Ability to maintain effective communication between Management, F&B, and line staff. Education

- Saida technical High school - Hotel Arts, Production - Diploma 1993 – 1997

- Diploma in Food Safety - Revised 2017

- Hospitality Management Studies - Food and Beverage Services - Revised

- Food Safety and Hygiene in the Catering Industry

- Basic Food Hygiene and Safety

2/5

Professional Experience

Executive Chef

Almoayyed International Group – Dome Café, Manama - Bahrain September 2021 – present

Joined the group as executive chef for the restaurant division. Company owns the master franchise of DOME Café in Bahrain along with specializing in Hospital/corporate catering.

- Responsible for all kitchen functions and food production.

- Ensure that all food & products are consistently prepared and served according to brand-certified recipes.

- Responsible for ordering food products according to predetermined product specifications.

- Control food cost and usage by following proper requisition of products, standard recipes and waste control measures.

- Plan and implement new menu items. Establish portion sizes and prepare standard recipe cards.

- Ensure that all kitchens equipment's are kept clean and in excellent working condition by following preventive maintenance programs.

- Prepare and submit all required paperwork, including forms, reports and schedules in an organized and timely manner.

- Schedule staff in all kitchens as required by the anticipated business activity while ensuring that all positions are staffed as and when needed and labour costs objectives are met.

- Conducts trainings of all kitchen personnel in safe operation of all kitchen equipment and utensils.

- Responsible for training kitchen team in cleanliness and sanitation practices.

- Responsible for maintaining appropriate cleaning schedules for kitchen floors, mats, walls, hoods, other equipment and food storage areas.

- Provide safety training in first aid, lifting and carrying objects and handling hazardous materials.

- Provide trainings to all kitchen team for the proper usage on the cleaning chemicals used in the kitchen operations.

- Ensure that all goods received from the suppliers are in good condition and as per the brand standards. Group Executive Chef

Zyara group of Restaurants W.L.L, Manama - Bahrain July 2015 – July 2021

Responsible for all food productions including that used for restaurants and other outlets. Develop menus, food purchase specifications and recipes. Supervise kitchen staff for two branches ‘Shoo Fee Ma Fee and Zyara restaurant’.

- Plan and direct food preparation and culinary activities.

- Modify menus or create new ones that meet quality standards.

- Estimate food requirements and food/labor costs.

- Supervise kitchen staff’s activities.

- Arrange for equipment purchases and repairs.

- Recruit and manage kitchen staff.

- Rectify arising problems or complaints.

- Give prepared plates the “Final Touch”.

- Performing administrative duties.

- Comply with nutrition and sanitation regulations and safety standards.

- Keep time and payroll records.

- Maintain a positive and professional approach with co-workers and customers. Executive Chef

BEY ROUTE Restaurant, Manama – Bahrain

3/5

June 2013 – June 2015

As an Executive Chef, I'm responsible for two branches.

- Preparation of menus for two branches, outside catering and healthy meals after discussion with nutritionist.

- Implementation and monitoring of healthy meals for Home Nutrition Center Clinic.

- Schedules and coordinates the work of chefs, cooks, and other kitchen employees to assure that food preparation is economical and technically correct and within budgeted labor cost goals.

- Approves the requisition of products and other necessary food supplies.

- Ensures that high standards of sanitation, cleanliness and safety are always maintained throughout all kitchen areas.

- Establishes controls to minimize food and supply waste and theft.

- Safeguards all food handling employees by implementing training to increase their knowledge about safety, sanitation, and accident prevention principles.

- Develops standard recipes and techniques for food preparation and presentation.

- Consults with the General Manager about food production aspects of special events being planned.

- Ensures proper staffing for maximum productivity and high standards of quality.

- Controls food and payroll costs to achieve maximum profitability.

- Evaluates products to assure that quality, price, and related goods are consistently met. Pre-Opening Executive Chef

Leila Restaurant, Manama – Bahrain

Sep 2011 – Feb 2013

- Manage the kitchen, food preparation, and kitchen staff for general food service and functions.

- Prepare and properly present food for regular service and functions.

- Supervise and coordinate activities of kitchen staff.

- Provide costing of new menu items.

- Check the quantity and quality of received products to ensure items are as ordered and standards are met.

- Monitor and maintain stock levels to reduce wastage.

- Inspect equipment, work areas and general supplies to ensure conformance to established health and safety standards.

- Instruct and train other kitchen workers in the preparation, cooking, garnishing, and presentation etc of food.

- Monitor and enforce sanitation practices to ensure that employees follow standards and regulations.

- Ordering of food materials and other supplies needed and meeting suppliers to negotiate prices of materials

- Assist in recruitment of kitchen staff.

- Discuss with the restaurant manager any equipment purchases and repairs required. Corporate Executive Chef

Mohammed Jalal Catering, Manama – Bahrain

Apr 2007 – Aug 2011

Ensure all food served meets Company’s taste, temperature, and appearance standards as well as designated thorough and specific follow-up on all food preparation. And a major focus on hospitals patients’ meals and diet food.

- Fully in charge of all aspects in central kitchen which supply food to seven cafeterias, eight kitchens catering sites and special outside catering (20000 Meals per day) including three Hospitals

(Bahrain Specialist Hospital - American Mission – Ibn Al Nafees Hospital).

- Implementing and developing menus, recipes and costing for the monthly food & beverage promotions that introduce various styles of cuisine to members.

- Delegates job duties (daily, weekly, and monthly) for special projects, with deadlines to ensure accountability for smooth and consistent shifts in the outlet. - Performs additional duties and projects as designated. 4/5

- Placing orders, receiving goods in good condition and maintain records of supplied stocks.

- Development and implementation of staff training programs.

- Hiring of all local and overseas kitchen staff.

- Overseeing service standards, hygiene and quality control in kitchens, the staff canteens and stewarding department.

- Furnishing the management with constructive ideas for overall improvements and marketing plans in all aspects of operation.

Executive Chef

Coral Beach Club, Manama – Bahrain

July 2006 – Feb 2007

Manage the kitchen, food preparation, placing orders for daily supplies and kitchen staff for general food service and functions.

- Develops menu and oversees food preparation, staff supervision, quality control, supplies inventory and vendor negotiations.

- Assigns stations and work shifts of sous chefs, line cooks and kitchen crew for maximum productivity.

- Develops food preparation techniques and supplies ordering system that minimizes wastage.

- Safeguards excellent food quality and presentation to ensure that restaurant standards are kept and maintained.

- Plans and takes corrective actions to resolve issues in a timely manner.

- Implements procurement strategies to minimize costs and ensure timely delivery.

- Develops guidelines for hiring staff to maximize efficiency and minimize labor costs without compromising quality of food and customer service.

Pre-Opening Executive Chef

United Medical Group W.L.L, Manama – Bahrain

July 2003 – June 2006

Manage the kitchen, food preparation, supplies ordering and kitchen staff for general food service and functions.

- Established and provided oversight for the overall cleaning and maintenance of kitchen area and equipment.

- Kept abreast of new culinary techniques and trained staff accordingly.

-Assessed products to ascertain quality and price were congruent. Arabic Cook

Arabian Food Supplies, Dhahran-Aramco Project-Saudi Arabia July 2001 – July 2003

Preparing, seasoning, and cooking a wide range of foods, including soups, salads, entrees, and desserts.

- Baking, roasting, grilling, boiling, and frying meats, fish, vegetables, and other foods.

- Garnishing, arranging, and serving food to workers and engineers.

- Checking the freshness of raw food and ingredients before cooking. Chef De Parties

Center Ville, Beirut – Lebanon

Dec 2000 – June 2001

Set-up workstations before the start of the shift - Wash and unwrap fresh fruits and vegetables - Weigh, evaluate, and mix ingredients.

- Prepare ingredients for cooking, including portioning, chopping, and storing food - Prepare and cook food in keeping with recipes, quality standards, and presentation standards.

- Operate stoves, grills, fryers, ovens, and microwaves.

- Test foods to verify if they have been cooked adequately. 5/5

- Monitor food quality while preparing food.

- Serve food in appropriate portions onto suitable receptacles.

- Wash and sanitize tools, knives, kitchen area, tables, and utensils. Chef De Parties

Abela’s Superstore - Sloan’s Restaurant, Beirut – Lebanon July 1997 – Oct 2000

- Managed food preparation according to menu description, nutritional restrictions, and portion specifications.

- Worked with Corporate Chef and Lodge Executive Chef to develop new menu and restaurant concepts.

- Identified and resolved guest complaints regarding food preparation standards and menu options.

- Always adhered to kitchen sanitation and food quality standards.

- Worked closely with guests to accommodate food allergies and dietary needs. Cook

Fouad Ville, Sarafand – Lebanon

Dec 1994 – Nov 1995

- Prepped and prepared at various cook stations based on class rotation.

- Worked in all stations to facilitate food order including baking, salad prep, pizza prep, char grill, flat grill, saucier, dining room assistant, and expediter.

- Expedited orders based on the customer's request, which requires to be able to know the menu.

- Closed workstations, also cleaned to ensure they are sanitized and prepared for the next day.

- Maintained kitchen hoods, exhaust system, and drains to ensure proper ventilation and drainage throughout each scheduled lunch.

Achievements

- Certificate of Merit - Mohammed Jalal Catering

- Certificate of Appreciation – Gulf Petrochemicals Industries GPIC

- Managing Skills for Remote Leaders – LinkedIn

- Meditation to Change Your Brain – LinkedIn

- Learning Personal Branding – LinkedIn

- New Manager Foundations – LinkedIn

- Defining and Achieving Professional Goals – LinkedIn

- Inventory Management Foundations – LinkedIn

- How to make Strategic Thinking a Habit – LinkedIn

- How to work Smarter, Not Harder: Save Time and Money and Increase Productivity – LinkedIn

- Coaching Skills for Leaders and Managers – LinkedIn Skills

Pre-Opening Chef • Menu Development • Menu Cost • Inventory Management • Team Leader • Target Focussing • Problem Solving • Self Motivated • Communication • POS • Microsoft You are kindly requested to keep the above information confidential.

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