Seeking a full time position as Head Chef, in a professional environment, to utilize my extensive and diverse international experience, develop and support the crew. I have an absolute passion for cooking, and exploring exotic and locally sourced produce, and strive to meet industry operation standards.
Akaya Asian Tapas Bar & Bistro
September 2017 -Current
I manage all aspects of the daily culinary operations. Ensure all staff report to duty on time and in correct dress code. Monitor any potential health and safety risks. Monitor and standardize the handling of raw produce during the preparation stage as well as the goods received and stored. Conduct a general inspection at the start of duty and throughout to ensure Safe and clean working areas are maintained.
Take inventories of food and equipment on a monthly basis.
Monitor monthly dining trends.
Design and implement menu items.
Create and cost menu items.
Nicole’s Restaurant- Adliya Bahrain
November 26 2015-July2017
Manage 8 staff B,O,H
Serving Mediterranean and Lebanese dishes with an American influence. Responsible for smooth operation of the kitchen. Ensure all kitchen equipment are in good working condition.
All Storage areas are clean, organized, labelled and dated.
Create daily special lunch, as well as create new dish ideas for the weekly weekend brunch.
Villamamas Restaurant- Saar Bahrain
July 26 2014-20 October 2015
Managed 30 staff BOH, daily inspections of all workstations,
Dry stores, walk-in coolers and freezers are well organized, clean and stored correctly.
Control quality food during production to minimise waste and to ensure proper rotation and utilization.
Check all food for consistency, temperatures and flavor.
Coordinate workflow to ensure a smooth running operation.
Schedule team according to business demand.
Masso Restaurant- Bahrain
June 6 2013 – 28 June 2014
Italian influenced Mediterranean cuisine. Lead expediter, maintained food service efficiency, quality of food standards, hygiene and daily running of the kitchen, responsible for aesthetic appeal of dishes.
Beau Rivage Resort & Casino - MGM group Mississippi USA
April 6 2011 – October 14 2012
Sous Chef - Management and operations
Building on my experience in working for a large cultural diverse team. Managing various outlets.
~Terrace Café, Coast Restaurant, Snacks, Pool bar, Main kitchen and Buffet Banquets~
Core responsibilities include; Terrace Cafe, open 24hrs a day, large volume, casual dining experience serving breakfast, lunch and dinner, American, American-Italian, Vietnamese, Cajun Cuisine. Expediting and quality control. Main kitchen, focus on large batch cooking and HACCP. The pool bar is high volume day time service from 11am-4pm.Open only in summer season. I designed and implemented the new menu for outside dining, which catered to resorts guests and the public.
Zuma Restaurant Dubai UAE
1st July 2008- 28 February 2010
Demi-chef de partie
Contemporary Japanese cuisine. Opening team member. Started as commis 3 and worked up to demi CDP.Enhanced my knife skills with traditional Japanese techniques, while learning product identification, and advanced cooking methods to the Japanese sense. I worked in various stations from cold kitchen, hot kitchen, tempura station and Robata grill.
I took responsibility in training and leading my team of 10 in main kitchen, to complete daily tasks according to set standards and qualities in food production, mis-en-place, sanitation, storage and FIFO systems. I consulted and co-ordinate with my sous and seniors from other sections on requirements, wastage, controlling cost and cleanliness.
Wyndham Resort Orlando Florida USA
December 2006-27 november 2007
Breakfast and lunch shift, Buffet setup and layout. Done carving station for lunch service. After Thanks Giving season, I worked in banquets for 2 months, then after onto garde manger. I controlled a 3 man team, and guiding new trainees in fundamental cooking methods, basic knife skills, consistency, mis-en-place, timing, awareness and control of cooking temperatures, sanitation, FIFO and storage policies.
Linger Longer, Sandton, JHB, RSA
1st June2005-29 October2006
Saucier at Linger Longer restaurant, fine dining. I assisted during the busier lunches for the casual dining upscale cafe Turtle creek. Main focus was on hot and cold kitchen preparations, dressings and sauces keeping immediate working environment clean and sanitized. Follow standards set by Supervisor and restaurant.
Southern Sun Intl. Hotel- JHB, RSA
1st February2005-30 April 2005
I cross trained in banquet, pastry kitchen, and hot line prep and basic cooking during breakfast and lunch shift 6am-4pm. set up mis-en-place.
The Forum -Bryanston, JHB, RSA
1st April 2003- 31October 2004
Set up daily luncheon outdoor catering for groups up to 50, and station control for EDR, focusing on proper preparation and cooking methods. Responsible for FIFO rotation, labeling and dating prepared stocks and sauces.
Nationality: South African
Asian Fusion cuisine
Casual fine dining
City & Guilds Certificate in Professional cookery & Culinary Arts
Basic first Aid
South African Chefs Association
Denise Kfoury GM +973-****-****
Theo Botha, Chef +973-******** firstname.lastname@example.org
Sussy Masseti, Chef +973-********
Felicia S. Watkins +1-228-***-****
Bobby Brandt +1-407-***-****