Reyad Mohammad Ali Safi

Address: Amman/jordan

Mobile No: 00962(0)798393809

Nationality: Jordanian

Email Address: adby6q@r.postjobfree.com

OBJECTIVES:

Extremely-passionate and motivated Executive Chef seeking a position, and eager to deliver exceptional culinary services utilizing profound cooking skills, station coordination expertise and an aesthetic taste for fine dining.

SKILLS AND ABILITIES:

Admirable experience in large scale food production upscale restaurant and hotel.

Profound knowledge of trends in catering industry with centralized attention towards quality, hygiene, price control and food display.

Operational knowledge of administrating departmental food preparations procedures.

Proficient in menu and recipes designs.

Familiarity with quality, production, sanitation, food cost controls, and presentation.

Good understanding of food production and presentation adhering detailed standards.

Skilled at complying with HACCP and GMP guidelines for cook and chill, prolong production restaurant.

Ability to implement operational change to enhance staff performance and work atmosphere.

Ability to cook meals according to detailed specifications.

Excellent culinary and leadership skills

WORK EXPERIENCE:

Centro Salama Hotel by Rotana, Jeddah (pre opining) (Saudi Arabia)

Executive sous Chef ACTING EXECUTIVE CHEF - September 19,2018 To Dec 10,2019

Jordan Valley Marriott Resort & Spa

Sous Chef De Cuisine – February 2, 2015- July 8,2018

Duties and Responsibilities:

Ensuring your brigade has high culinary standards.

Managing food purchasing and storage.

Maintaining safe and hygienic kitchen environment.

Helping create new recipes and write menus.

My responsible all day dining and banqueting operations and Arabic traditional restaurant operations and Cold kitchen and room service.

I manage 3 Junior Sous Chef, 3 Chef De Partie, 5 Demi Chef De Partie and 7 Junior Chefs.

I am giving report directly to executive sous chef and executive chef.

Radisson Blue Tala Bay Resort Aqaba

Jr. Sous Chef – September 9, 2013- June 6, 2014

Duties and Responsibilities:

As a junior sous chef my responsibility areas are cold kitchen and room service.

Control all mice and place and right cooking temperature to all HACCP assign.

I am giving report to Sous chef and Chef de Cuisine.

Participate in the Cooking Demonstration as required. Attend early stand-by for any inspection.

Can be assigned from time to time to late duty in case of specific events.

Can be assigned from time to time to assist the Procurement team with storing operations and in particular quality control.

Monitoring the cleanliness of my cooking area.

Days Inn Hotel And Suites Amman

Senior Chef De Partie from 19/5/2012 to 30/3/2013

Duties and Responsibilities:

As a Senior Chef De Partie I manage all hot kitchen operations for open buffet lunch and dinner

Ensure Trainings and development of new and existing employees.

Ensure the overall cleanliness and the health and safety aspects of the kitchen are maintained at all times.

Responsible for proper storage, labeling and use of all food supplies to prevent unnecessary spoilage and to maintain cost control.

Optimize food quality and guest satisfaction.

Assist the Executive Chef with Menu planning, inventory control, scheduling, ordering of kitchen supplies.

Kempinski Hotel Ishtar Dead Sea Jordan

Chef De Partie from 18/12/2010 to 18/12/2011

Duties and Responsibilities:

As a chef De Partie I manage all hot kitchen operations for open buffet lunch and dinner

Ensure training and development of new and existing employees.

Ensure the overall cleanliness and the health and safety aspects of the kitchen are maintained at all times.

Responsible for proper storage, labeling and use of all food supplies to prevent unnecessary spoilage and to maintain cost control.

Optimize food quality and guest satisfaction.

Assist the Executive Chef with Menu planning, inventory control, scheduling, ordering of kitchen supplies.

Park Hyatt Jeddah - Marina, Club and Spa (pre opining) (Saudi Arabia)

(Opening Team) from 1/9/2009 to 20/4/2010

Demi Chef De Partie

Duties and Responsibilities:

Meal preparation

Assists with the preparation, cooking and presentation of different foods in the restaurant

Assists with the enforcement of health and safety standard within the kitchen

Prepare buffet set-ups

Landmark Amman Hotel & Conference Center, Amman

(Opening Team) from 1/6/2008 to 25/12 2008

Dime Chef De Partie

Duties and Responsibilities:

Meal preparation

Assists with the preparation, cooking and presentation of different foods in the restaurant

Assists with the enforcement of health and safety standard within the kitchen

Prepare buffet set-ups

Bristol Hotel, Amman

Dime chef De Partie from 16/4/2006 to 5/2/2008

Duties and Responsibilities:

Meal preparation

Assists with the preparation, cooking and presentation of different foods in the restaurant

Assists with the enforcement of health and safety standard within the kitchen

Prepare buffet set-ups

Radisson SAS Hotel Amman Jordan

Commis chef from 1/2/2005 to 25/12/2005

Chtaura restaurant Amman (Lebanese food)

Commis chef from 1/4/2003 to 1/4/2004

Attended Trainings:

Food Safety Manager Certification Training

Roux be Cooking School Certificate

Team Building Training Certificates

Basic Hygiene Certificate

PERSONAL BACKROUND:

Date of birth: January 3, 1985

Age: 33 years old

Gender: Male

Status: Married

Religion: Muslim

Educational Background:

2 years Major Food Producing Sahab Vocational Education

(from September 9, 2001)

LANGUAGE:

English: Medium

Arabic: Mother Tongue

COMPUTER SKILLS:

Computer Literate

Microsoft Word

.

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