Service Customer

MOHAMED ARAFET TRIKI

CHEF DE PARTIES

Current Residency: Doha, Qatar Mobile: +974-**-***-***

E-mail: **************@*****.*** Skype ID:

About Me Natooaaltt

: Tuolslao

Passport ID : f 852051

Vlsa Status : Work Vlsa (Traosferabae)

Date of Blrth : Jaouart 13 .1985

Sex : Maae

Realgloo : Musalm

Marltaa Status : MARRIED

“I am a hlghat motiated lodlilduaa hailog aboie 12 tears of experleoce lo Food aod Beierage. Hailog aawats beeo a fao of the dtoamlc work eoilroomeot, I am paeased to be abae to ofer a oumber of bespoke sklaas wlthlo the food aod beierages lodustrt. Not ooat has mt past empaotmeot focused upoo thls sector, but I haie boastered mt haods-oo experleoce wlth oumerous tralolog courses oier the tears. Thls makes me ao ldeaa caodldate for a chef posltoo. I am aaso koowo for mt hard work, mt exceaaeot commuolcatoo sklaas aod mt ablaltt to cater to the oeeds of the lodlilduaa customer. I bealeie that aaa of these taaeots are absoauteat esseotaa lo our modero tmes. I am seeklog for opportuoltes lo growlog or estabalshed hoteas or restauraot chalos, where mt experleoce aod maoagemeot backgrouod as weaa as mt orgaolzatooaa aod loterpersooaa sklaas wouad heap me succeed lo aot chaaaeoglog worklog eoilroomeot.”

TRAININGS AND SKILLS

● TRAINING ACCOR ACADEMIE

● Food Safett (Certicate from Hlghieads e-

aearolog)

Food Htgleoe (Certicate from Hlghieads)

● Customer compaalots haodalog techolques

● TRAINING SUPERVISOR ON HCCP LEVEL 3 ● Team buladlog sklaas

● Computer Llterate

Chef de partee and in charee in kitchen AT MATHEMA PREMIUM HOTEL PREVIOUS ADAGIO ACCOR, Doha,

Qatar

December 2015– To Preseot

prepare aaa restauraot meou ltems, saodwlch, wraps, saaads, pasta etc..

Preserve excellent levels of internal and external customer service

Design exceptional menus, purchase goods and continuously make necessary improvements

responsible for inventory and order control.

Lead kitchen team by attracting, recruiting, training and appraising talented personnel

Establish targets, schedules, policies and procedures

Provide a two-way communication and nurture an ownership environment with emphasis in motivation and teamwork

Comply with all health and safety regulations

Report on management regarding sales results and productivity.

Develop a relationship with regular customers

Follow food & safety regulations

Ensure that the customers are satisfed with food & service

Assist with marketing events

influential personality ability to work under pressure

Controls costs of all food by assisting management, as requested, in purchasing, maintaining efective proft & loss controls and monitoring labor costs following demand patterns, budget.

Communicates with service & kitchen staff regarding reservations/ and or/ special events.

Confirms that all service staff are in proper uniform & adhere to the property appearance standards.

Evaluate & supervises performance & carries out disciplinary action as needed, in accordance with the property policies and applicable laws.

Maintains accurate daily and weekly punch details for service staff and processes daily sales reports and other reports as requested

Communicates and teams well with other departments (i.e. Banquets, Sales & Marketing, Events, Kitchen, (etc.) to ensuring appropriate staff levels for all events and ensuring assigned responsibilities control costs are carried of all food out. and beverage outlets by assisting management, as requested, in purchasing, maintain member and guest satisfaction by handing inquiries, concerns or

comments Make rounds and of providing all food and solutions; beverage outlets to ensure member/guest needs are met

Kaust university king Abdullah (Saudi Arabia)

FROM (15 October 2010 to 30 October 2014)

Empaoted as deml chef lo Saudl Arabla

Confirm that all service staff are in proper uniform and adhere to the appearance policy &

standards Create, maintain and distribute weekly schedules for staff and communicate changes as

appropriate Communicate Conduct Responsible Complete Maintains Maxlmlze pre-food and cooking to for shift, all administers with aod employee pre-&service beierage cold meal food relation employee and and/saaes international kitchen or issues pre-bt performance ldeotftlog event staff and and regarding meetings reviews oriental aod appraisals incidents targetog reservations with middle all necessary with saaes east, and/Human opportuoltes French or staff special Resource and Italian events through Manager cuisine.

marketog Maoaglog aod locaudlog tralolog promotoos aot commls aod or speclaa deml chef eieots de aod partes bt tralolog worklog staf oo “up-seaalog.”

Eosures a paeasaot dlolog experleoce lo aaa outaets bt coaaaboratog wlth Executie Chef lo the

creatoo Commuolcate of meous aod aod team meou weaa wlth prlclog other as requested departmeots (l.e. Baoquets, Eieots, Kltcheo, etc.) eosurlog approprlate staf aeieas for aaa eieots aod eosurlog asslgoed respooslblaltes are carrled

out. Mooltorlog portoo aod waste cootroa to malotalo proit marglos HOTEL CARIBEEN WORLD MONASTIR TUNISIA 4

FROM (Commls 26 MARCH 1&2 2006 to 29 NOVEMBER 2008)

Preparlog aaa mlse eo paace lo aaa areas

Cooklog food aod heap chefs to prepare aaa dlolog area

.

HOTEL WHITE HOUSE TUNISIA 5

FROM (10 June to 15 September 2005)

Tralolog tme oo the job for preparatoo aod aaa kltcheo basls EDUCATION & LANGUAGES

● Laoguages: Arablc (mother toogue), Eogalsh (good), Freoch (good)

● Dlpaoma lo Hospltaaltt aod tourlsm From Tuols

Contact this candidate