HAMAD MOHAMED HAMAD ABDEL HAFIZ

CURRICULUM VITAE

DEMI CHEF DE PARTIE

Email:

add7bz@r.postjobfree.com

Contact Number:

+971-***-***-***

+971-***-***-***

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HAMAD MOHAMED HAMAD ABDEL HAFIZ

DEMI CHEF DE PARTIE ( ARABIC CUISINE)

Professional Synopsis: A passionate chef who leads by example with over 9 years of cross cultural experience in Egypt and UAE across various culinary styles and specialty cuisine. Hamad is an intelligent and articulate individual who not only exhibits a high level of professionalism, but is also a versatile individual who has a positive attitude and demonstrated ability to work under pressure. Right now he is looking for a suitable job with an exciting and ambitious company.

CORE COMPETENCIES

• Creative Menu Development

• Specialty Cuisine &

Presentation

Food Safety & Sanitation Practices

• Catering & Events Services

• Culinary Techniques

• Excellent Customer Service

CAREER REVIEW

November 2019- January 2020: LE ROYAL MERIDIEN ABU DHABI 5*, UAE As Demi Chef De Partie (Arabic Chef)

• Prepare fresh ingredients for cooking according to recipes/menu

• Cook food and prepare top-quality menu items in a timely manner

• Test foods to ensure proper preparation and temperature

• Operate kitchen equipment safely and responsibly

• Ensure the proper sanitation and cleanliness of surfaces and storage containers

• Suggesting ingredient alternatives for customers with diet restrictions. March 2018- June 2019 : (SIKKA COFFEE LA MER), MERAAS As Demi Chef De Partie

• Ensuring all sanitation and food safety guidelines are met around the clock.

• Carrying out regular temperature checks on fridges, freezers and food storage areas.

• Maintaining a safe kitchen area and hygienic working environment.

• Knowledge of specialties recipes for complete meals, sauces, soups, pastries, meat.

• Learn and record skills and recipes from other members of the department

• To report any maintenance issues to the Head Chef immediately.

• Overseeing the work of the junior catering staff to ensure that all duties are carried out correctly. December 2016 to Mar 2018: QASR AL SULTAN BOUTIQUE HOTEL, MERAAS As Commis 1

• Maintaining oversight on a daily basis in a high paced kitchen environment.

• Carrying out regular temperature checks on fridges

• Monitor stock movement and be responsible for ordering section

• To ensure minimum kitchen wastage.

• To comply with all policies and procedures to ensure that all statutory regulations are observed.

• To liaise with the Head Chef/Sous Chef and implement new menu/dishes/systems where applicable

• To be flexible and willing to help the restaurant kitchen at busy times if required

• Knowledge of specialties recipes for complete meals, sauces, soups, pastries, meat, vegetables, salads, fish and poultry dishes.

April 2015 to July 2015: DUBAI WORLD TRADE CENTER L.L.C.- Seven Sands JBR Emirati Restaurant Department

As Commis 1

• Daily food preparation

• Stocking and ordering produce.

• Monitor sanitation practices.

• Constantly evaluating meals and food products to ensure that the highest quality standards are maintained.

• Organizing the food for special occasions like wedding, banquets and conferences. June 2014 -Mar 2015 DUBAI WORLD TRADE CENTER L.L.C.- Event & Hospitality Services Division

As Commis 2

• Cleaning, disinfecting and sanitizing all areas of the kitchen.

• Keeping abreast of developments in the catering field.

• Developing and motivating kitchen teams to do better.

• Having considerable knowledge of healthy foods and nutritional matters.

• To ensure all statutory regulations are adhered to, such as food hygiene policies April 2012 – March 2014: HOTEL PALMA ABU SULTAN IN EGYPT As Commis 2

• Making sure that leftover foodstuffs, waste and uncooked products are properly disposed of

• Ensuring that all administrative processes are followed and recorded as required.

• Carrying out regular temperature checks on fridges, freezers and food storage areas.

• Maintaining a safe kitchen area and hygienic working environment.

• Demonstrating cooking techniques and the correct use of equipment to staff. Jun 2011 – Dec 2011: ZAPAVGOD BEACH RESORT IN EGYPT As Commis 2(Salad Chef)

• To ensure knowledge of the product is maintained and communicated to all relevant personnel.

• Properly used and maintained all kitchen equipment.

• Cleaning, disinfecting and sanitizing all areas of the kitchen.

• Evaluating new recipes, cooking equipment and products. Jan 2010 - Dec 2010: PASCADO CAFE & RESTAURANT IN EGYPT As a Commis 3 (Pizza Chef)

• Assisting in purchasing supplies and also taking inventory.

• Coordinating with other chef’s to make sure orders were delivered on time.

• Ensuring that food is always ready on time and to the required standards. AWARDS & RECOGNITIONS

• Recognized for achieving several Appreciation Letter(s) from the Hotel General Manager as well as the Hotel guests for delivering outstanding service.

• Featured in Al Dafrah Tv Channel https://youtu.be/YUE6dpGWGpQ LICENSE

Driving License 2017

SKILLS & TRAININGS

• Arabic & Local Cuisine

• First aid training, Certificate

• HACCP and Basic food hygiene training

• Fire Safety Fundamentals and Proper Use Fire Extinguishers Certificate.

* Proven ability to learn and operate software applications quickly PERSONAL DETAILS

Date of Birth: 22nd of April 1994

Nationality: Egyptian

Linguistic Abilities: Arabic & English

Address: Flat 901 B Muroor 4th Street Al Mamoura Chocoblooms Building Al Nahyan, Abu Dhabi UAE

REFERENCES:

References are ready upon request

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