Manager Executive Chef

Hadi Mosfi

Nationality: Syrian

Date of Birth:*6-02-

1973

Marital Status:

Married

Language Skills:

English & Arabic

Current location:

Dubai, UAE

Phone:

+971-**-***-**** (m)

Email:

****.*****@*****.***

CAREER PROGRESSION

August 2019 till now Ibis Style Jumeriah

Executive Chef In charge in F&B

•Reporting to General Manager

•Budgeting and forecasting for the outlets

•Working together with banquet sales team to visit the segments ( corporate, government, top hotel accounts)

•Looking after the outlets and banquet

•Involved in budgeting and costing

•Selling buffet plans

•Controlling and budgeting the production expenses

•Doing menus and DDR

•Involved in Haccp and the whole documentations

•Maintain the budgeted food cost

•Creating new recipes and new menus to meet the guests expectations

•Working on FMC, FBM,with purchasing department

•Working on office excel, and MS

•Meeting with suppliers to keep eye on what’s new in market

•On job training for all kitchen team and service team

1 P a g e

May 2018 till July 2019 Lavita Catering Company Dubai

Executive chef

•Reporting to General manager

•Looking after the daily orders

•Involved in menu costing and pricing

•Setting the required training for the team of chefs and stewarding

•Controlling HACCP in the production areas

•Creating new menus and recipes to meet the guests expectations

May2017- May 2018 Copthorne Hotel Sharjah by Millennium (4 stars)

Executive Chef in Charge in F&B

https://www.millenniumhotels.com/en/sharjah/copthorne-hotel-sharjah/

•Reporting to General Manager

•Budgeting and forecasting for the outlets

•Working together with banquet sales team to visit the segments ( corporate, government, top hotel accounts)

•Looking after the outlets and banquet

•Involved in budgeting and costing

•Selling buffet plans

•Controlling and budgeting the production expenses

•Doing menus and DDR

•Involved in Haccp and the whole documentations

•Maintain the budgeted food cost

•Creating new recipes and new menus to meet the guests expectations

•Working on FMC, FBM,with purchasing department

•Working on office excel, and MS

•Meeting with suppliers to keep eye on what’s new in market

•On job training for all kitchen team and service team

Sep 2015- May 2017Grand Excelsior al Sharjah hotel (5 stars)

Executive chef

www.grandexcelsior.com

A 5-Stars hotel with 180 rooms

And 4 F&B outlets 3 meeting rooms with capacity of 600 pax

Responsibilities:

•Reporting to General Manager

•Looking after the outlets and banquet

•Involved in budgeting and costing

•Selling buffet plans

•Controlling and budgeting the production expenses

•Doing menus and DDR

•Involved in Haccp and the whole documentations

•Maintain the budgeted food cost

•Creating new recipes and new menus to meet the guests expectations

•Working on FMC, FBM,with purchasing department

2 P a g e

•Working on office excel, and MS

•Meeting with suppliers to keep eye on what’s new in market

•On job training for all kitchen team

Oct 2013- Oct 2015 Hawthorn suites hotel jbr, Dubai, UAE

Sous chef in-charge

www.hawthornsuitesdubai.com

A4-stars deluxe hotel with 188 rooms and suites, 5 f&b

Outlets, 3 meeting rooms & banquet facilities for up 200

Guests

Responsibilities:

Reporting to general manager

In-charge for all outlets in the hotel

Doing menus and DDR

Selling buffet plans

Controlling the expenses and purchasing orders

Maintaining the cost to get more profit

Creating new recipes to meet the guests needs

Managing the staff in the outlets

Involved in monthly inventory

Planning for daily operation needs

Staff training and HACCAP

Feb 2013 – Jun 2013 Rixos the Palm Jumeirah, Dubai, UAE

Chef de Cuisine

www.rixos.com/en/rixos-the-palm-dubai-hotel

A 5-star city luxury resort with rooms, 231 rooms & suites, 7 F&B outlets, 4 meeting rooms & banquet facilities for up to 700 guests

Responsibilities:

Reporting to the Executive Chef

In charge of Cold Kitchen, Oriental Kitchen & Room Service

Looking after all functions & events including outdoor catering for up to 1,000 guests

Preparing & Menu engineering for A La Carte Menus

Staff training for HACCP knowledge

Jul 2011 & Jul 2012 The Westin Grand Skhumvit, Bangkok, Thailand

Guest Arabic Chef

www.westingrandesukhumvit.com

A 5-star luxury hotel with 362 luxurious rooms & suites, 4 F&B outlets & banquet facilities

Handpicked & invited for Oriental/ Arabic Cuisines presentation, showcased in Thailand’s cultural events held in the hotel. Also in-charge of trainings for local chefs for Arabic dishes.

3 P a g e

Mar 2010 – Mar 2013 Amwaj Rotana Hotel, Dubai, UAE

Chef de Cuisine – Pre-opening

www.rotana.com/amwajrotana

A 5-star luxury hotel with 301 rooms & suites, 5 F&B outlets & 8 meeting & banquet facilities for up to 500 guests

Responsibilities:

Reporting to the Executive Chef

Looking after the Arabic dishes for the All Day Dining Restaurant, Room Service & A La Carte Arabic cuisines

Responsible for creating menus, designing corresponding recipes &

overseeing the preparation of those recipes

In charge in all culinary dishes that is prepared in the cold kitchen

Manages all kitchen employees including waiters, dishwashers & bussers

Tracks the kitchen’s inventory, places orders, monitors equipment maintenance & condition

Ensures that a kitchen operates alongside state & federal health and safety codes

Coordinate with Banquet Manager & plan the banquet & catering menu

Ensure the safety health hygiene is followed & HACCP trainings for the staff

Career Gap (May 2009 – Feb 2010)

Reason: Went back to Syria to fulfill Military Service

Mar 2004 – Apr 2009 Al Mouwasat Hospital, Dammam, Saudi Arabia

Kitchen Supervisor

www.mouwasat.com

Responsibilities:

Responsible in preparing the food for patients

Know their health requirements & nutrition diet

Jun 2002 – Sep 2003 Al Safir Madinah Hotel, Saudi Arabia

Chef De Partie

www.alsafirhotels.com

Responsibilities:

In charge in preparing buffet & mise en place

Prepare ala carte & room service order both hot & cold food

Jul 2000 – Mar 2002 Red Sea Palace Hotel, Jeddah, Saudi Arabia

Chef De Partie

Responsibilities:

In charge in cold buffet & banquet events

4 P a g e

Ensure the cleanliness of kitchen

May 1998 – May 2000 InterContinental Hotel, Saudi Arabia

Demi Chef De Partie

www.ihg.com/hotels/us/en/hd/saudi-arabia-hotels

EDUCATION

1996

Hotel & Tourism Degree, Culinary Arts Specializing in Arabic & French Cuisines

Tourism College Damascus, Syria

Certificates & Trainings:

Certified Department Trainer

Art of French Cuisine

Basic Diet & Modification

HACCP & Health & Hygiene Certified Trainer

Senior Member in Emarites culinary guild

Guinness world record certificate for the biggest pastries buffet at Abu Dhabi 7 December 2019

PROFILE

Interview with Chef Connect as link:

https://chefconnect.ning.com/blog/exclusive-interview-hadi-mosfi-executive-chef-at-copthorne-hotel-

More than 18 years of professional cooking & kitchen experience. Exemplify leadership qualities &

professionalism, backed by a consistent, verifiable record of achievement of working consistently in a

5 star hotels worldwide.

Hadi describes himself as:

Highly motivated & goal orientated

Excellent communicative, creative & interpersonal skills

Adaptable to a variety of cultural & professional environments

Specialized/ expertise in Continental Fine-Dining cuisine both cold & hot food

Dynamic Result-oriented & Team spirited

5 P a g e

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