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Executive Chef

Location:
Qibla, Kuwait City, Kuwait
Posted:
January 07, 2020

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Resume:

CURRICULUM VITAE

Name: Aly Sharaf

Nationality & Born Egyptian May, 20 – 1974

Marital Status: Married

Location: Kuwait

Contact No: +965-********

E-mail: ada8j7@r.postjobfree.com

Educational History :

1993 – 1995 Higher Diploma institutes, Tourism & Hospitality

(EGOTH)

An accredited by: ILO

Continuous study for 24 month - Kitchen Management

Punctuated by job training for a period of 6 month in Accor Hotels

www.egoth.com.eg

COMPETTION:

* HYGIENE AWARD (Boecker) HORECA KUWAIT- February, 2014.

* Winner of Gold medalist for black box at culinary art shows “HORECA COMPETTION IN KUWAIT” March, 2010.

* Winner of Silver medalist for three plate dinner set menu at culinary art show “HORECA COMPETTION IN KUWAIT” MAY, 2008.

Employment History:

May 2015 to Present: working as: Corporate Executive Chef

ZERO CARB Restaurants

One of the branches of: WAWAN BROTIENS CO.

www.zerocarbq8.com

Responsible for processing five meals a day for more than

''250'' Diet & Fitness members - susceptible to fast increase..

This is beside to follow up the operation of grand opening of two main dining restaurants.

In addition fully equipped Central KT equipment.

Responsible for all food production including all items produced for restaurants, menu development, food purchase specifications and standardized recipes.

Responsible for the development and monitoring of food and labor budgets for the department and staff supervision.

Responsible for maintaining the highest professional food quality and hygiene standards throughout the operations.

Responsible for schedules and coordinates the work of chefs, cooks and other kitchen employees to ensure that food preparation us economical, technically correct and within budgeted labor costs.

Responsible for ensures that high standards of hygiene, cleanliness and safety are maintained throughout all kitchen areas at all times;

Approves the requisition and purchase of products and other necessary food supplies;

Develops standard recipes and techniques for food preparation and presentation which helps to assure consistently high quality, Implements measures to minimize food costs.

Management of a brigade of "+40" person (including stewards)

Reporting To: Operation Manager.

200 covers, achieving up to +300 covers per day

Beside 600 daily members meal.

Cooking Styles: Healthy Food, Vegetarian, International, Modern, French, American, Italian, Arabic oriental.

July 2011 to December 2014: working as an Executive Chef

AL CORNICHE CLUB RESORT & SPA - KUWAIT “For Elite” www.alcornicheclub.com

Responsible for F&B department during F&B Manager absence.

Responsible for all food production including all items produced for restaurants, menu development, food purchase specifications and standardized recipes.

Responsible for the development and monitoring of food and labor budgets for the department and staff supervision.

Responsible for maintaining the highest professional food quality and hygiene standards throughout the operations.

Responsible for schedules and coordinates the work of chefs, cooks and other kitchen employees to ensure that food preparation us economical, technically correct and within budgeted labor costs.

Responsible for ensures that high standards of hygiene, cleanliness and safety are maintained throughout all kitchen areas at all times;

Approves the requisition and purchase of products and other necessary food supplies;

Develops standard recipes and techniques for food preparation and presentation which helps to assure consistently high quality; Implements measures to minimize food costs.

Management of a brigade of "25" person (including stewards)

Reporting To: Operation Manager.

250 covers, achieving up to +400 covers per day - An increase exceeds +1000 covers on weekends, alongside conferences and birthdays.

Cooking Styles: International, Modern, French, American, Italian, Arabic oriental, Vegetarian & Healthy Foods.

October 2007 – July 2011 Exe. Sous Chef

AL CORNICHE CLUB RESORT & SPA - KUWAIT “ For Elite ”

www.alcornicheclub.com

Responsible for Directing, supervising and managing in the preparation of all food in the kitchen in accordance with the menus and recipes.

Responsible for implementing and executing food handling and cleaning procedures in accordance with HACCP standards in the kitchen

Responsible for quality, quantity, attractiveness and correctness of all food items served from the company’s standard recipes.

Responsible for the proper use of equipment and utensils to prevent damage or undue maintenance requirements.

Responsible for checking that quantity and quality of items ordered from stores are received and stored in proper condition and thereafter used in the correct way.

Checking and giving training my team how to perform their task properly.

Management of a brigade of "14" chefs.

Reporting To : Executive Chef & F&B Manager.

160 covers, achieving up to +300 covers per day - An increase exceeds

+800 covers on weekends, alongside conferences and birthdays.

Cooking Styles:

International, Modern, American, Italian, Arabic, Vegetarian & Healthy Foods.

December 2005 – October 2007 Sous Chef

AL CORNICHE CLUB RESORT & SPA - KUWAIT “ For Elite ”

www.alcornicheclub.com

•Works closely and cooperates with the team and subordinates in order to achieve the highest possible Guest satisfaction from the products served.

•Controlling the proper preparation with proper presentation under perfect temperature and texture.

•Ordering stores and market requisition for the items required.

•Looking after the total mis-en-place, of the kitchen.

•Looking after the final taste of the food and check the food is prepared in a hygienic way and with perfect presentation.

•Always helping the other sections of the kitchen, when they are busy.

Management of a brigade of "14" chefs.

Reporting To: Executive Chef & F&B Manager.

300 covers, achieving up to +700 covers per day

Cooking Styles: International, American, Modern, Arabic oriental,

Vegetarian & Healthy Foods.

September 2003 – November 2005 Jr. Sous Chef

Aurora Oriental Resort - Sharm El Shikh

www.orientalresort.com.eg

Regulate temperature of ovens, broilers, grills, and roasters.

Pull food from freezer storage to thaw in the refrigerator.

Ensure proper portion, arrangement, and food garnish.

Maintain food logs. Monitor the quality and quantity of food that is prepared.

Communicate assistance needed during busy periods.

Ensure the quality of the food items. Prepare and cook food according to recipes, quality standards, presentation standards,

Assist management in hiring, training, scheduling, evaluating, counseling, disciplining, and motivating and coaching employees; serve as a role model.

Report maintenance needs, accidents, injuries, and unsafe work conditions to manager;

Complete safety training and certifications.

Ensure uniform and personal appearances are clean and professional; maintain confidentiality of proprietary information.

Management of a brigade of "+20" chefs.

Reporting To: Executive Sous Chef & Executive Chef.

400 - 600 covers per meal (All inclusive guest) - 3 daily meal.

Cooking Styles: International, Mediterranean, Italian, and Vegetarian.

INTERESTS:

Swimming, Tennis table, Picnic & Reading.

Aly Sharaf



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