Hossam Jabban CHEF

I am a highly motivated and performance focused with the ability and desire to learn and therefore expand my knowledge base. As a qualified chef I am looking for the opportunity to show my skills. Telephone +973 -39971790

Date of Birth August 20th 1967

Nationality Lebanese

Email adaylo@r.postjobfree.com

Marital Status Married

Capabilities

I am capable of Interacting with

people and well experienced in the

above position. I can easily work in

different environment. My

responsibility covers tasks such as

handling guests from A to Z, VIPs

as well as customer relations. I am

a strong leader and motivator. I

have outstanding communication

skills and the ability to communicate

in all levels. Well-Groomed, familiar

with working in multi cultural

environment, creative thinker.

Aggressive in targeting new

business and can exceed

established goals and set the

objectives as per the company

policy and standards. Very well

applying the S.O.P, Standards and

Safety Rules.

Profile

More than 20 years of experience in professional cookery. A chef who cooks from the heart with passion and pride. I am a highly motivated individual who believes in hard work and self discipline.

I am a professional chef in all aspects of term. Flexibility, motivation, team building, adaptability and good at implementing procedures are the strength that I pride myself on. I am a level headed front runner and I have a sincere passion in all areas of the work.

I work with extreme confidence and I am customer focused. I am enthusiastic and always striving for success. I am a stable person and go about my duties with relative ease.

Employment Details

At Present associated with

Ramada Manama City Centre by Wyndham group as an

Executive Chef

from18/ 05 2016 PRE & GRAND OPENING

Duties and Responsibilities

140 Room, with three Restaurants one of them Franchise (Reem Al Bawadi) banquet Hall, Meeting Room, and Business centre. Responsible to Developed ASP and implemented new menu, recipes and trained the associates on food preparation, serving, food purchase specifications Supervise staff. Develops and monitors food and labour budget for the departments. Maintains highest professional food quality and sanitation standards.

From 18/05/2014/ 17/05 2016 I’m Executive Chef / Bahrain Airport Services /Bas / Royal Aircraft catering

Catering services

Catering Center situated within the Airport perimeter with a skilled staff of 760 dedicated employees. With a maximum daily capacity of 35,000 meals, an average of 500,000 meals per month is freshly prepared. In full compliance with international HACCP standards

BAS Catering Services has built up an enviable reputation for service and quality at. We cater for over 28 airlines flying through Bahrain as well as private and Royal Flights.

Our Terminal Catering is managing and operating the Sky Restaurant at Bahrain International Airport departure concourse, while also preparing special meals for the premium passenger lounges.

01/05/2013 to30/04/2014

Golden Tulip Hotel, Bahrain Head Chef

270 Room 3 Restaurants Opening of new outlets, training of on new menu Duties and Responsibilities

- Weekly ordering of food supplies

- Menu planning and food cost analysis

- Controlling a bridge of 25 Chefs &14 stewards

- Conducting Training Needs Analysis

- Plan monthly training schedules

- Read and Analyze GSI report and make action plans accordingly

- Disciplining of staffs

- Assist Executive Chef in the Operation / Control of F&B presentation & high end Food Quality

- Role involves everywhere in the Kitchen on day-to-day basis and concerning overall kitchens.

- Related work, implement Executive Chef in his absence.

- Doing the personal development plan, review of all the culinary staff.

- Preparing action plans for IHG Wheels (this wheels have 4 Quadrants) Our people / Guest Experience/

- Responsible business /Financial Returns.

01/01/2011 -31/12/2012 Sofitel Bahrain Thalassa Sea & Spa Head Chef / PRE OPENING

Duties and Responsibilities

- I Prepare daily requisitions for all products and ensure all stations remain suitable stocked

- I Supervise and participate in the preparation of all Banqueting, all day dining, buffet and a la carte menus.

- I ensure that all recipes and presentations meet hotel specifications and commitment to quality.

- I Provide professional leadership and direction to kitchen personnel

- I Inspect supplies, equipment and work areas to ensure conformance to health standards.

2004 -31/12/2010

Royal court

His Majesty King Hamad Bin Isa Al Khalifa Palace/ Kingdom of Bahrain Executive Chef

Duties and Responsibilities

- Quality and consistency of the food, and maintain Highest standard of Hygiene and sanitation in all areas of the Kitchen.

- I Manage, supervise and control all food preparation and operation. I provide training sessions to my staff that is related to the ongoing schedule.

- To lead the stall attitude through the personal behaviour.

- To reflect the place of philosophy by providing the six-star highest quality of service by always adopting a positive attitude and keeping the team spirit at the highest level. HYGIENE / SANITATION

- I achieved the highest standards through strict adherence to the hygiene and sanitation rules.

- Responsible for the hygiene and cleanliness of all kitchens

- Liaised and worked very closely with the Chef Steward for preplanning and execution of delivery and cleanliness of equipment.

- I checked all machineries, to ensure proper maintenance and responsible to make maintenance orders. To coordinate closely with engineering and follow-up.

Management Skills

• Excellent organisation and

leadership skills with the

ability to work as part of a

team

• Ability to actively supervise,

motivate and discipline

employees

• Ability to effectively solve

problems

Compliance / Risk Management

• Ability to ensure

observance of company

and international hygiene

regulations

• Ability to monitor the quality

of any raw materials

supplied and the

presentation of food

prepared to ensure

adherence to company

standards and customer

specifications

Computer Skills

• Proficiency in internal

systems and processes

(MICROS, IMLAN, AMOS,

ORION etc.)

• Advanced knowledge and

ability in Word, Excel,

PowerPoint, Outlook

Other

• Internet

Education

Intermediate Hotel

Institute

Graduated July 15,1986

Training

January 11

Six Sigma Starwood Sheraton

July 24

Food Hygiene

August 11

HACCP – Intermediate Training

Supervising Food Safety

August 29

Intermediate Food Safety Principles

Including (Bacteriology,

Contamination, Preservation,

Personal Hygiene, Premises &

Equipment Cleaning, Sanitation,

Pest Control & Food Safety

Systems

References

Available upon request

2000 – 2003

- Sheraton Jumeirah Beach Resort & Tower

- Executive sous chef

- 5star 256 spacious rooms and suites with great views of the sea

Duties and Responsibilities

- Weekly ordering of food supplies

- Menu planning and food cost analysis

- Controlling a bridge of 55 Chefs &14 stewards

- Conducting Training Needs Analysis

- Plan monthly training schedules

- Assist Executive Chef in the Operation / Control of F&B presentation & high end Food Quality

Radisson SAS Hotel Jumeirah Beach

Chef De Cuisine

1998 – 2000

Opening time

United Arab Emirates 5 –star 140-Rooms/4 Restaurants o I Supervise and Participate in the preparation of all Banqueting, all day dining, buffet and a la carte

menus.

o I Ensure that all recipes and presentations meet hotel specifications and commitment to quality.

o I Provide professional leadership and direction to kitchen personnel

o I Inspect supplies, equipment and work areas to

ensure conformance to health standards.

- 1994-1997 Al Khaleej Group of Hotel

Chef De Cuisine

United Arab Emirates 4- star

Lebanese Nightclub/Italian Restaurant/Greek Restaurant with Entertainment/100-Rooms

1993 – 1994 Dubai Metropolitan Hotel

Chef De Cuisine

United Arab Emirates 5 star

In Charge about all of the Oriental Section (Hot and Cold 1990- 1993 Al Ghurnata Club/ Oriental Lebanese Chef Benghazi- Libya

In Charge about all of the Oriental Section (Hot and Cold

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