Chef Executive
Resume:
Desired Position: Senior Chef De Partie
A talented chef with more than 14 years’ of experience in 5 star restaurant and hotels industry I have worked in 4 countries including my home country. Throughout my career I have worked with mixed cuisines in different levels, I push myself
& my team for only the best in what we do.
H.A.C.C.A.P & personal hygiene is a must in my eyes & I take it very honest to stick to what I learn so I can teach others only the right way. Managing my team of chefs is my passion & I always thrive team play amongst us. I am adaptable & very strong keeping on top of my duties such as, temperature control sheets, ordering, receiving, section rota, training of staff, implementing new ideas, keeping consistency among my section, Tastings, waste manage my section, work close with my seniors to always help improve the vision, taking charge on the pass, stock rotation & team work.
PERSONAL INFORMATION:
Date of Birth : October 05, 1986
Place of Birth : Alexandria Egypt
Age 32
Gender : Male
Nationality : Egyptian
Status : Single
Religion : Muslim
Physical Condition : No defect of any kind
Language spoken : English, Arabic
FORMAL EDUCATION:
Graduate from Harry s Truman high school in Bristol town ship Pennsylvania USA
2002-2005
Abdelfattah Elsalamon
Current address: Fereej Bin, Mahmoud
North cost Alexandria Egypt Contact No. +201********* Email add: ada5p8@r.postjobfree.com
NOC: available
2 of 4
Military
2007-2009
TRAININGS, ACHIEVEMENTS &CERTIFICATES
3 of 4
Inspiring service.
Supervisory & communication skills.
First AID and CPR (2015 & 2017)
Booker food safety level 2.
Menu provincial and American concept restaurant training Paper work
Cost control
Kitchen management
Team work
Train the trainer (at SWBH).
Chemicals handling and product health and safety.
WORK EXPERIENCES:
Al Sedriyah Hospitality Doha Qatar
pre - opening team
From October 2016 – December 2018
Senior Chef De partie
Wrote prep list for the prep cooks and assisted with completion at times. Created and executed menus for special events and holidays. Ordered and received food and supplies weekly for restaurant operations. Checked all
Temperatures of perishable items and used the FIFO system to rotate all items. Managed and supervised employees to make sure all tasks were completed and executed correctly.
Made weekly specials to minimize waste and to keep food costs down. Implemented waste logs, temperature logs and proper cleaning procedures for all
Kitchen employees.
Specialize in Arabic and American cuisine.
R traider Dubai opening
Pre - Opening team
From July 2015 - September 2016
Chef de Partie Hot kitchen
Liaise basically on daily basis with the kitchen for the daily front of house and back of house F&B operation as well as the housekeeping and front office to ensure smooth operation.
Plan menus with consulting with my head chef to adjust food cost and profit. 4 of 4
• Respond efficiently and accurately to guests’ feedback and maximize their Satisfaction.
5 of 4
Made weekly specials to minimize waste and to keep food costs down. Implemented waste logs, temperature logs and proper cleaning procedures for all kitchen employees.
Promote the brand in the local community through word-of-mouth and events. Train new and current employees
Ensuring compliance with licensing, health certificates, high standard, quality control and safety guidelines.
Coordinate with the sales and marketing for promoting and marketing the business.
Pacha Ibiza Dubai
(Gastronomy provincial French kitchen)
Pre - Opening team
From July 2014 - July 2015
Demi Chef de partie
To work as direction on station of assignment under appropriate chef de partie. Make sure all food is prepared by recipes designated by the sous chef or chef de partie.
Make sure quality and quantity meets our standard. Notify sous chef or chef de partie of any problems or complaints as when they arise.
Be able to work in another area when needed and take part in cross training when directed.
Follow clean as I go policy and keep work area clean at all times. Proper food rotation _ first in _ first out.
SWBH by AVANI hotels & resorts
Doha Qatar
From 1 May 2013-june 2014
Commis Chef
To work as direction on station of assignment under appropriate chef de partie.
Make sure all food is prepared by recipes designated by the sous chef or chef de partie.
Make sure quality and quantity meets our standard. Notify sous chef or chef de partie of any problems or complaints as when they arise.
Be able to work in another area when needed and take part in cross training when directed.
Follow clean as I go policy and keep work area clean at all times. Proper food rotation _ first in _ first out.
Work expertise: Al Canteen (international cuisine), Al Matbakh (steaks, seafood and tandoor), Al Shurfa (Arabic).
Spectra Café & Restaurant
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Pizza man October 2009-May 2010
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Hero Pizza Alexandria,
Egypt Pizza Man
From May 2005-May 2007
Via Via Pizza
Road Island USA Pizza Man
From May 2002-May 2005
SYSTEMS SKILLS
Microsoft Office (Word, Excel),
Micro System, Oasis, pims
REFERENCES:
Chef Alex Abaily
Executive Chef
Central Kitchen Al Sedriyah
ada5p8@r.postjobfree.com
Chef Danny Wilkinson
Executive Chef
Alila Hotels -Jabar Akhdar
Danny.wilkinson@alilahot
els.com
Chef Andrew Hamilton
Brand Executive Chef
41 WS Grille – Qatar
ada5p8@r.postjobfree.com
+447********* Executive Chef
Osama Tawfik
Restaurant Manager
Aura Hospitality
ada5p8@r.postjobfree.com
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