SULEIMAN KASSIM HASSAN

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s u k h a s a n @ g m a i l . co m

B u r n a by, B c V 5 B 4 J 5

PROFESSIONAL

SUMMARY

SKILLS

EXPERIENCE

PROFFESIONAL SUMMARY A bright, talented, and self-motivated Senior Cook with a successful track record of impressing customers with delicious meals. Ability to anticipate problems and create innovative solutions. Able to manage multiple projects under tight deadlines. Solid leadership experience in both world-class full-service restaurant environments, and high-quality fresh food quick service restaurant environments. Get involved in various sections of the kitchen as required. Highly developed culinary expertise and principles including a variety of ethnic/regional Ability to work under pressure and make quick decisions. High standards of cleanliness and hygiene. Proficient in MS Office

(Word) CORE STRENGTHS: Excellent communication skills with all staff members in the organization. Problem-solving oriented and ability to use difficult situations to initiate changes. Well organized with attention to detail.

Fine Dining Food Presentation Culinary Skills Positive and Professional Cook

Coast Seafood Restaurant., Vancouver, Bc, Canada, Jun 2023 - Current

• Planning preparing, and cooking food items to ensure the highest quality service and experience for customers.

• Cooking, cleaning, assisting others cooks and staff, and delivering food in a paced environment.

• Assisting chef with inventory and recording food, supplies and equipment.

• Training others kitchen staff.

• Assisting in other areas of the kitchen when required. Cook Supervisor

Bermuda Travel Concessions, Mar 2022 - Jun 2023

• Preparing raw and cooked ingredients, cooking and presenting to No 1 Lounge delicious food

• Ensure the kitchen is always exceptionally clean using the correct chemicals and cleaning schedules in line with compliance regulations and SOP’s.

• Assisting Managers with inventory and recording food, supplies and equipment.

• Determine size of food portion estimates of food requirements

• Directing the food preparation process and delegating tasks. Sous Chef

Sandies Baobab Beach, Tanzania, Dec 2020 - Sept2021

• Leading the kitchen's team in chef's absence

• Providing guidance to junior kitchen staff members, including, and not limited, to line cooking, food preparation, and dish plating.

• Overseeing and organizing kitchen stock and ingredients

• Ensuring a first-in, first-out food rotation system and verifying all food products are properly dated and organized for quality assurance.

• Managing food and product ordering by keeping detailed records and minimizing waste

• Working with existing systems to improve waste reduction and managing budgetary concerns.

• Supervising all food preparation and presentation to ensure quality and restaurant standards.

Senior Chef de Partie

Fairmont Southampton, Seafood Restaurant, Cabana Beach Restaurant, Bermuda, Nov 2008

- Oct 2020

• Monitored and maintained consistent food standards and quality across all areas and during all stages of production and supplies to ensure that all procedures are followed.

• Placed orders in the absence of the Sous Chef or Execute Chef

• Ensure that the appropriate method of cooking and presentation.

• Supervising, motivating, and working closely with other Chefs of all levels. Chef de Partie

Le Meridien Mina Seyahi and Beach Resort, Mar 2006 - Jan 2008

• Ensured that the appropriate method of cooking and presentation were reused to maintain high standards of service.

• Preparing specific food items and meal components at my station

• Following directions provided by the head chef.

• Collaborate with the rest of culinary team to ensure high quality food and service.

• Keeping area of the kitchen safe and sanitary

• Cooking and preparing high quality dishes.

EDUCATION

Chef Tournant

Serena Hotel, Tanzania, Jan 1997 - Jan 2005

Certification

Diploma in Food Skill and Techniques- Jan 2024

Certification

Canadian Institute of Food Safety - Oct 2023

Certification

Fire and Life Safety - April 2019

Certification

Culinary Foundation Roux be Online - Dec 2019

Certification

Hotel and Tourism Training Center - Oct 1995

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