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Chef Executive

Location:
Alexandria, Alexandria Governorate, Egypt
Posted:
December 27, 2019

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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

6 of 4

Pizza man October 2009-May 2010

7 of 4

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

+447**********

Chef Danny Wilkinson

Executive Chef

Alila Hotels -Jabar Akhdar

Danny.wilkinson@alilahot

els.com

+968********

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

+974********



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