Habib Nahle

Salmiya, Kuwait

Mob: 009**-********

E-mail: add423@r.postjobfree.com

Objective

Executive sous chef with more than 15 years of outstanding career experience in food preparation, as well as kitchen, banquet and a la carte operations for leading restaurants, culinary innovator for producing top-quality and creative products, contributing revenue growth while simultaneously reducing food and labor cost, superior leader ship, coaching, and teambuilding skills, committed to creating memorable dining experience for all guests thrive in high-pressure environment, passion for food and flawless service, moreover To be able to grow in the professional career in handling food in a five-star hotel/restaurants where can I enhance my ability in dealing food, excellent doing dishes in Arabic, Turkish & Mediterranean cuisine, Love to be challenge with new encounters where I can make my excellent use of my skills and expand my knowledge and develop myself.

Education

Al-Nabatieh technical institute Nabatieh, Lebanon 2004-2008

(Technical baccalaureate degree in culinary arts-food production)

Work Experience

Mohamed N. Al-hajery & Sons Company Kuwait_Kuwait City March 2017 Till Present

Executive sous chef

Central kitchen (food Production-Catering) & Ala carte restaurants:

Solia restaurant (Mediterranean Cuisine), Khaneen restaurant (Kuwaiti Cuisine), Emirgan Sutis & Hatay Sofrasi (Turkish Cuisine)

Azadia Group Kuwait _ jabriyah_ kosibasi central kitchen January 2016 till February 2017

Head chef

Opening the new central kitchen of kosebasi restaurants in Kuwait

Handling the four branches of kosibasi restaurants in Kuwait and the central kitchen as well.

Responsible for all kitchen operations.

Researching for new aspects of products.

Dealing with the suppliers and following up all the orders from the suppliers.

Doing the Training needs for all the kitchen new members.

Checking all the orders from the kitchen to ensure they are prepared to a consistently high standard.

Organizing and setting up the kitchen as efficiently as possible to increase speed productivity.

Checking daily storage areas and maintaining sufficient stock to meet the volume of business with minimum wastage.

Ensuring that all the staff following the weekly duty schedule and wearing the full uniform .

Control and direct the food preparation process and any other relative activities .

Construct menus with new or existing culinary creations ensuring the variety and quality of the servings .

Approve and “polish” dishes before they reach the customer .

Plan orders of equipment or ingredients according to identified shortages .

Arrange for repairs when necessary .

Remedy any problems or defects .

Be fully in charge of hiring, managing and training kitchen staff .

Oversee the work of subordinates .

Estimate staff’s workload and compensations .

Maintain records of payroll and attendance .

Comply with nutrition and sanitation regulations and safety standards .

Foster a climate of cooperation and respect between co-workers .

Creating new recipe when it needs .

Food cost and P&L management.

Azadia Group Kuwait _ Jabriyah _Tavern Mall" July 2014 Till January 2016

Kosebasi Restaurant

Kitchen Chef (ala cart)

Opening the new branch of Kosebasi in Jabriyah Tavern mall 2

Leads kitchen team in chef's absence .

Provides guidance to junior kitchen staff members, including, but not limited, to line cooking, food preparation, and dish plating .

Oversees and organizes kitchen stock and ingredients .

Ensures a first-in, first-out food rotation system and verifies all food products are properly dated and organized for quality assurance .

Keeps cooking stations stocked, especially before and during prime operation hours .

Hires and trains new kitchen employees to restaurant and kitchen standards .

Manages food and product ordering by keeping detailed records and minimizes waste, plus works with existing systems to improve waste reduction and manage budgetary concerns .

Supervises all food preparation and presentation to ensure quality and restaurant standards .

Works with head chef to maintain kitchen organization, staff ability, and training opportunities

Verifies that food storage units all meet standards and are consistently well-managed .

Assists head chef with menu creation .

Coordinates with restaurant management team on supply ordering, budget, and kitchen efficiency and staffing .

Azadia Group Kuwait _ Arabella mall May 2014 till June 2014

Kosebasi restaurant

(Turkish restaurant) (Ala carte)

Kitchen sous chef

Opening the new branch of Kosebasi in Arabella mall _ Al Bidaa

Azadia Group Kuwait _ Avenues Mall Sep 2013 till April 2014

Kosebasi Restaurant

(Turkish restaurant) (Ala carte)

Kitchen Sous Chef

Sheraton Kuwait Hotel Kuwait City, Kuwait January 2013 till Sep 2013

Al Tarbouch restaurant

(Lebanese Restaurant) (Ala carte)

Kitchen Sous Chef

Aubergine restaurant Salmiya, Kuwait October 2011 till January 2013

Lebanese restaurant (ala cart)

(Sous-chef)

Holiday inn Hotel Salmiya. Kuwait June 2011 till Sep 2011

(Chef de partie)

Ayam zaman (ala cart)

Lebanese restaurant

Preparing, cooking and presenting dishes within my specialty .

Managing and training any demi-chef de parties or commis working together with me .

Helping the sous chef and head chef to develop new dishes and menus .

Ensuring that me and my team have high standards of food hygiene and follow the rules of health and safety .

Monitoring portion and waste control to maintain profit margins .

Holiday Inn Hotel Salmiya, Kuwait May 2010 till May 2011

(Chef de partie)

Banquet & Buffet

Cold Arabic kitchen

Holiday Inn Hotel Salmiya, Kuwait January 2010 till April 2010

(Chef de partie)

Al Diwan Restaurant (buffet)

Hot Section

Holiday Inn Hotel Salmiya, Kuwait September 2008 till Dec 2009

(Demi chef de partie)

Ayam zaman (ala cart)

Lebanese restaurant

Preparation and cooking of food .

Assisting in all areas of the kitchen for breakfast, lunch and dinner .

Ensuring the kitchen areas are clean and tidy .

Maintaining Health & Safety standards .

Royal Plaza hotel Beirut, Lebanon October 2006 - June 2008

(Commis)

Duties and Job Responsibilities:

Assist the executive Chef for overall kitchen operation as a successful independent profit center, ensuring maximum guest satisfaction, planning, organizing, directing and controlling the kitchen operation and administration.

Responds to and handles guest problems and complaints.

Ensure that all recipe and product yields are accurately costed and reviewed regularly.

Ensure that all food preparation equipment is being used safety and correctly and that it is cleaned and maintained.

Ensure that meetings are well planned and results-orientated.

Fully understand the market needs and desires for each outlet and ensure that the menus are developed to reflect those needs.

Delegate responsibilities to subordinates as required.

Ensure that weekly work schedules and annual leave planners are administered and filed correctly & to ensure that food preparation is economical, and technically correct as per the standard.

Planning the food production in central kitchen.

Ensure that all maintenance for the kitchens equipment is constantly followed up on time.

Outlets visits and perform other duties.

Responsible for all kitchen operations.

Researching for new aspects of products.

Dealing with the suppliers and following up all the goods orders from the suppliers.

Training new hires on the establishment’s kitchen rules.

Checking all the orders from the kitchen to ensure they are prepared to a consistently high standard.

Organizing and setting up the kitchen as efficiently as possible to increase speed productivity.

Checking daily storage areas and maintaining sufficient stock to meet the volume of business with minimum wastage.

Ensure that chefs are always in clean tidy uniforms and are always presentable to be in guest view.

Creating new recipe and dishes.

Food Cost and P&L Management

Training Course

Holiday Inn Hotel:

- Food safety & hygiene

- Fire Fighting

Azadea Group:

- Boeker Food safety training level 2

- GWR Food safety training level 3

- Problem solving and decision maker

- Train the trainer

Mohamed N. Al-hajery & Sons Company:

- Fire Fighting

- Boeker food safety training level 3

Skills

The ability to handle all situations professionally and excellent interpersonal skills to deal effectively with guests, management and employees

Strong organizational skills and have a strong attention to detail while meeting established deadlines

Strong attention to details and the ability to handle multiple tasks

Excellent people skills, with an ability to partner with a dynamic leadership team including the culinary directors

Excellent in planning and organization, and great commitment to delivering high level of customer service

Ability to deal professionally, courteously and tactfully with the public and coworkers

Good working knowledge of accepted safety and sanitation standards

Languages

Arabic: Excellent (Written and Spoken)

English: Very Good (Written and spoken)

Hobbies & Interests

Sports, Traveling, Cooking

Personal Information

Marital Status: Married

Nationality: Lebanese

Date of Birth: 31-october-1987

Place of Birth: Beirut, Lebanon

Driving License: Lebanese & Kuwaiti

References

1.Chef Kassem ashek

Executive Chef

Holiday inn hotel salmiya Kuwait

Phone number: 009**-********

2.Chef Ibrahim naji

Executive Chef

Sheraton Hotel and resort

Phone number: 009**-********

3. Mr. Abboud Youssef

Operation manager of food & beverage

Azadea Group

Phone number: 009**-********

4. Chef Bilal al dwalibi

Executive chef

Mohamed N. Al-hajery & Sons Company

Phone number: 009**-********

5.Mr. Jad Alameddine

Director of food & beverage

Mohamed N. Al-hajery & Sons Company

Phone number: 009**-****-****

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