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Chef Executive

Location:
Dubai, Emirate of Dubai, United Arab Emirates
Salary:
25000 AED
Posted:
September 19, 2019

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Resume:

Curriculum Vitae

JEAN GEORGES LTEIF

PERSONAL DATA:

Marital status : single

Nationality : Lebanese

Place of birthday : deckwaneh – 07 / 12 / 1983

Personal address : Dubai

Phone No : 009***********- 009************

Email : adad0y@r.postjobfree.com

adad0y@r.postjobfree.com

Education: 1987 – 2001

ST Elie High School - Dekwaneh.

Higher School Certificate.

2001– 2004

BT3 hotelery school – Kitchen Service -

Dekwaneh.

2015-2016

ICCA Dubai (city & guilds)

Professional chef diploma

Professional experience. Right bite nutrition and catering services

Group executive chef

10/6/2019- present

Communicate between all the brand managers and head chef in terms of their needs for each brand

Create menus and recipes for new meal plan programs (low carb, vegan)

Develop the menu for catering department

Communicate between all department and branches and insure all the daily tasks and preparation are done up to standard

Green house food stuff

Executive chef (catering)

1/3/2018- 9/6/2019

Pre-opening for catering department to serve ready packed food for coffee houses and private events

Technical chef advisor (savory products)

Technical chef advisor for savory products such as (Lebanese, Italian, cheeses and Asian category)

Right bite nutrition and catering services

Executive chef

21/7/2014- 28/2/2018

Re-organize the main kitchen, train and manage kitchen personnel and supervise/coordinate all related culinary activities; estimate food consumption and requisition or purchase food; select and develop recipes according to calories control

Pre-opening for ASD school kitchen

Pre-opening right bite express-delivery branch

Pre-opeing nathalie’s café restaurant

Develop menus for all branches and brands

Create menus for diet programs

Create new healthy recipes for magazines and websites

Master cook catering services:

25/4/2014 -10/6/2014

Consulting

Create new menus and train the staff for technical skills and cooking method –re-organize the main kitchen and 2 outlets for buffet

Pomme du ciel catering

Executive chef –Managing partner

20/9/2011- 20/4/2014

Train and manage kitchen personnel and supervise/coordinate all related culinary activities; estimate food consumption and requisition or purchase food; select and develop recipes

Create menus according to theme and events style

Manage events and weddings

Le Blanc catering

Head chef

1/4/2009- 12/9/2011

Oversee special catering events and offer culinary instruction, demonstrate culinary techniques. Supervises kitchen personnel with responsibility for hiring, discipline, performance reviews. Typically reports to a food service director

Create new ideas and menu style

Manage event buffet and weddings

Napoletana (ABC dbayeh)

Head chef (pre-opening)

2/12/2008 – 15/3/2009

Train and manage kitchen staff for the opening

Wagamama Egypt (city stars)

Senior sous-chef (pre-opening)

9/2/2008 – 30/11/2008

Manage the kitchen duties and all preparation in the kitchen

Wagamama Dubai (al fattan tower)

1/12/2007-2/2/2008

Senior sous chef (training)

Rotana café Syria (hotel 4 seasons Damascos)

14/05/07- 15/11/2007

Chef de partie

Pre-opening rotana café –restaurant.

Responsible of the hot section and train the staff for the opening

Rotana Café Beirut

18/09/06 – 13/5/07

Chef de partie hot area and preparation /pre-opening

Brumania Pub & Rest. (Grand Hills Hotel)

20/06/06 to 11/09/06 : chef de partie.

Preparation of all kind of salad and hot dishes

Buddha Bar

13/03/06 to 15/06/06:

Chef de partie: Wok area and preparation / staff meal

CREPAWAY

7/1/2002 to 11/2004: Kitchen attendant.

Work on cold and hot section

11/2004 to 8/2005: Assistant chef.

Aid chef and preparation stuff meal

8/2005 to 1/2006: Chef.

Chef outlet (kitchen manager)

Food safety: high knowledge in HACCP and hygiene system

Haccp (hazard analysis critical control points) explaining about the

Importance of maintaining their personal hygiene throughout the

Plant and adhering to kitchens and local standards) monitoring of

temperature of walk in cold storage and freezing temp cleaning and sanitizing the food preparation areas, implementing fumigation and pest control programme)

Maintaining and updating haccp files of the company

Languages: Arabic, English and French: spoken, read and written.

Skills and qualifications: Computer knowledge Office-Software: Excel, Word, E-Mail, MS Word, MS Outlook, Internet, MS Excel,

Access

Interests and activities : Swimming, music, reading.

References: Submitted upon request.



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