Mobile No.: +974-********
Email Add: firstname.lastname@example.org
Current Location:, Doha, Qatar
Position – Sous Chef executive
Angelina Paris, Qatar doha festival city
TBM hospitality F&B group
August 2019 – present
Supervision, development and performance management of all culinary staff.
Maintain good morale within the kitchen to promote a successful team.
Attend weekly meetings with the Executive Chef to review business and customer feedback for the week, and plan kitchen operations, staffing, training, development, menu development, and any upcoming events for the following week.
Maintain the cleanliness, food handling and food safety regulations on a daily basis
To ensure smooth daily operations and food quality consistent with VIP RestaurantStandards.
Inspection of food stores and individual sections of the kitchen to maintain MEP and First In First Out stock rotation systems.
Ensure staff personal hygiene standards are met and maintained.
Maintain a logbook for the kitchen, outlining the duties and tasks for the following day, Mise En Place, any issues or upcoming events and trainings.
offer alternatives or make necessary changes to menu items, based on special dietary needs and requirements of guests.
To ensure that preparations for food are done with the highest regard to maximum yield and minimum wastage in accordance with the food cost targets to maximize revenue.
Ensure up-to-date product knowledge, including dietary types of all foods, plating, cooking methods. Ensure that the same product knowledge is imparted to the culinary team.
Liaising with Executive Chef, Line Staff, FOH Service Staff, Restaurant Manager,
Position – Chef in CHARGE kitchen
2016 December -July 2019
Lina’s Paris,Mall Doha Festival City
Perform food production and presentation to all internal and external customers, make sure that the food is produced as per the standard recipe consistently.
Supervise, direct and participate where necessary in the preparation cooking of all food items, check quality of food and portion of food before being sent to customers to ensure consistency in food quality.
Check all food use by dates to ensure no products is exceeded than the requirements, ensure that over/under preparation of production of food is kept to a minimum to maintain food cost. Check on every working place of cooks and utilities, including storing areas, fridges and dust bins in all production areas for cleanliness and food cost.
Plan food production in line with demands and concept, ensuring that through the process of batch cooking that food items remain fresh, appealing and presentable.
Conduct meal weight and meal tasting checks shift wise and do the corrective action immediately for any variance. Report any failures/problems to the Maintenance Department for the smooth running of operation.
Check the quality of raw and cooked food products to ensure that food quality standards are met at all time.
Assist in determining how food should be presented and create decorative food displays to ensure our food presentation is very attractive to customers.
Deputise in the absence of the Executive Sous Chef.
Position – senior Chef DE Partie hot section
2016 Jun – 2016 December
supervise staff and ensure high levels of food preparation to deliver an excellent Guest and Member experience. food cost controls.
Ensure all food preparation meets standards
Prepare and present high quality food
Keep all working areas clean and tidy and ensure no cross contamination
Prepare all mis-en-place for all relevant menus
Assist in positive outcomes from guest queries in a timely and efficient manner
Ensure food stuffs are of a good quality and stored correctly
Contribute to controlling costs, improving gross profit margins, and other departmental and financial targets
Assist other departments wherever necessary and maintain good working relationships
Assist Head Chef/Sous Chef in the training of all staff in compliance of company procedures
Report maintenance, hygiene and hazard issues
Comply with restaurant security, fire regulations and all health and safety and food safety legislation
Be environmentally aware
Position – Senior chef de partie,
Pizza, chawarma, grilled
AL BASHA TURKISH RESTAURANT,
2015 August – 2016
Cooked and prepared all foods, specialty in Turkey and italian dishes
Updated and improved the existing menu
Helped in redesigning and renovating the restaurant with fresh, new vision
Kept kitchen and restaurant in clean, sanitary, and safe condition
Prepared and cooked food in keeping with their recipes
Prepared and served food in appropriate portions
Checked and monitored the freshness of all foods
Position –chef de partie, hot section
Hotel Radisson blue
2012 January – 2015March
Cooked and prepared all foods on the menu, including traditional authentic international dishes
Prepared all foods according to recipes
Weighed and measured all ingredients effectively
Operated stoves, grills, and fryers
Made sure kitchen and restaurant stayed in clean and sanitary condition
Supervised line cooks
Washed and sanitized kitchen, tables, equipment, utensils, silverware, and dishes
Position – cook
Luxury Touristic restaurant le parnasse
2011. - 2012. Tunisia city
Embassy of French, tunisia
Training as a Cooke
Bachelor in Economy
IBNOU SINA 2009 – 2010 TUNISIA
2008-2009 Professional qualification certificate in Competence of Food and Beverage <Tourism Institute of Arts and Crafts>
200*-****-****:Technical qualification certificate of professional competence of Food and Beverage in the tourism institute " arts and crafts " Professional
Excellent communication skills.
Smart, confident and enthusiastic.
Very keen and quick learner
Reliable, punctual and quickly adaptive to new environment.
Art of dealing others
:travelling, cooking,making Italian pizza and cooking French and Italian food,sport,music,data processing,Driving,socialized.
Age: 29 years old
Date of Birth December 8 1990
Civil Status Married
Weight 75 kg
Language Arabic, French, English
I hereby certify that the above information provided by me in this application are true and correct to the extent of my knowledge and belief.