MURAD ALHAMAD

Al Aziziyah Jeddah

Jeddah, Saudi Arabia 21577

● Home: 966-***-******

addp2m@r.postjobfree.com

Summary

• High energy Chef who is well-trained, fundamentally sound and innovative with cuisines. Strong background in preparing menus and developing recipes. Well-versed with current food regulations, and culinary and nutrition principles. Comprehensive knowledge of food quality control standards.

Skills

● Inventory oversight

● Dish preparation

● Special events

● Garnishes

● Equipment cleaning

● Recruiting and training

● Kitchen utensils

● Hospitality

● Food allergy understanding

● Culinary arts

● Meal preparation

● Banquets and catering

● Pantry restocking

● Cleaning and sanitizing methods

● Purchasing

● Portion and cost control

● Food preparation techniques

● Grilling and deep frying skills

Experience

April 2018 to Current Warwick Groups

Jeddah, Saudi Arabia

executive sous chef

● Identified opportunities to increase revenue, decrease kitchen expenses and maximize departmental productivity without compromising guest satisfaction

● Set up and performed initial prep work for food items such as soups, sauces and salads

● Maintained consistent quality and high accuracy when preparing identical dishes every day

● Established and maintained open, collaborative relationships with kitchen team to maximize efficiency

● Created nutritious, safe, visually appealing, innovative and properly prepared and flavored food

● Sanitized food preparation areas, grills and equipment to avoid cross-contamination from raw items

● Modified standard recipes to account for ingredient issues or customer requests, including allergen concerns

● Operated all kitchen equipment safely to avoid injuries

● Source vendors and negotiated agreements to cut supply costs without affecting quality

● Measured and regulated oven, broiler and roaster operations to guarantee cooking at correct temperatures

● Collaborated closely with food and beverage leadership to conduct staff meetings and resolve service, product and personnel issues

● Trained, managed and guided kitchen staff to improve overall performance, service quality and productivity

● Emphasized food quality and specialized baking techniques to set items apart from competitor offerings

● Developed strategies to enhance catering and retail food service revenue and productivity goals

● Precooked certain items during slow periods to reduce wait times at lunch and dinner rush

● Developed new recipes based on knowledge of consumer tastes, ideal nutritional needs and budgetary considerations

● Interacted professionally and effectively with wait staff regarding special orders for customers, including those with food allergies and gluten intolerance

● Estimated staffing needs and adjusted hourly schedules to match demand patterns, budget and local labor laws

● Maximized efficiency of kitchen operation by overseeing daily product inventory, purchasing and receiving

● Mixed, weighed and proofed ingredients to match exact recipe formula

● Frosted and decorated cakes, cupcakes, doughnuts, sweet rolls, pastries and cookies

● Enforced proper sanitation practices to prevent spoiling or contamination of foods

● Created exceptional menu items executed with precision to regularly garner diner praise

● Grilled and deep fried various foods

● 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

● Is proficient in the costing of menu and buffets; is able to determine and analyze gaps between actual and potential food costs as well operating expenses

● Ability to deal professionally, courteously and tactfully with the public and coworkers October 2014 to

November 2017

Prince Sultan College for Tourism and Business

Jeddah, Saudi Arabia

Chef Trainer

• Teach and mentor kitchen staff on protocols in the kitchen and proper assistance.

• Prepare large quantity of dishes, very quickly, with tight time lines while maintaining exceptional standards of quality.

• Trained and experienced in multiple cooking techniques with expertise in Asian and Spanish cuisine.

• Assist with food preparation and serving when necessary.

• Create menus for restaurants including different menus for lunches, dinners and catering jobs.

• Design unique culinary menu items using a variety of techniques.

• Recognized for building a health conscious, low calorie lunch menu while still maintaining great flavors.

• Plan and coordinate large catering projects, holiday parties, corporate meetings and special events.

• Manage portions and quantities to maintain proper cost control while ensuring restaurant doesn't run out of items on the menu.

• Oversee food inventory with full responsibility for planning and ordering foods while maintaining freshness of ingredients.

September 2008 to

September 2014

Le Royal Hotel

Amman, Jordan

Jr.Sous Chef

• Ensured that all food served is arranged properly and met quality standards

• Ensured that all kitchen work is completed within the time lines

• Gave instructions to cooking workers on fine points of cooking

• Maintained hygiene standards of kitchen and equipment

• Directed and instructed kitchen personnel in their individual tasks

• Prepared individual orders when requested

• Ensured food preparation procedures for quality, uniformity and accurateness

• Reviewed delivered product and ensured appropriate storage

• Observed employees engaged in portioning, preparing, and garnishing foods

• Ensured the defined methods of cooking and garnishing December 2007 to

August 2008

Hesham Hotel

Amman, Jordan

Sous Chef

● Worked with vendors to locate optimal recipe ingredients at cost-effective rates

● Oversaw kitchen employee scheduling, meeting all coverage needs and avoiding wasted labor

● Created diverse cuisines, including full restaurant, special event, catering and tasting menus

● Maximized customer satisfaction and team performance through command-based structure and absolute control over staff actions

● Supervised all kitchen food preparation while operating in demanding, high-volume environment

● Plated food according to restaurant artistic guidelines for attractive presentation

● Adjusted seasonal plans to source local ingredients and align dishes with area events

● Built strong vendor relationships to bring in top ingredients for optimal prices

● Directed staff in the restaurant kitchen as well as in the field when completing catering jobs

● Prepared mise en place every day to promote efficient preparation of signature dishes

● Performed as head chef as needed to maintain team productivity and restaurant quality

● Avoided cross-contamination from utensils, surfaces and pans when preparing meals for individuals with food allergies and gluten intolerance

● Helped staff adhere to tough hotel requirements through effective discipline and motivation

● In partnership with the Executive Chef, assist employees with career development strategies to improve employee retention and build bench strength November 2006 to

November 2007

Vy Café

Amman, Jordan

Chef de Partie

● Plated completed foods paying special attention to overall presentation and necessary garnishes

● Cleaned counters with sanitizing agents to prevent food-borne illness

● Prepped foods for dishes, including roasted, sauteed, fried and baked items

● Prepared mise en place every day to promote efficient preparation of signature dishes

● Adjusted seasonal plans to source local ingredients and align dishes with area events

June 2006 to

September 2006

Dunes Club

Amman, Jordan

Chef de Partie

● Plated completed foods paying special attention to overall presentation and necessary garnishes

● Cleaned counters with sanitizing agents to prevent food-borne illness

● Sliced fruit and vegetables for various menu items and stored for later use in crisper

● Removed expired food and beverages from kitchen and stockroom and coordinated proper disposal

● Worked closely with sous chef] and executive chef to create dynamic entrees for large banquets

● Abide by company standards in terms of portion and serving sizes August 2005 to May

2006

Canvas Restaurant

Amman, Jordan

Chef de Partie

• Preparing, cooking and presenting dishes within your specialty

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

• Monitoring portion and waste control to maintain profit margins

• Abide by company standards in terms of portion and serving sizes

• Operated kitchen equipment including industrial size mixers safely December 2004 to

June 2005

Rover Restaurant

Amman, Jordan

Chef de Partie

● Developed innovative menus

● Cleaned counters with sanitizing agents to prevent food-borne illness

● Plated completed foods paying special attention to overall presentation and necessary garnishes

● Operated kitchen equipment including industrial size mixers safely

● Prepped foods for dishes, including roasted, sautéed, fried and baked items

● Worked closely with sous chef and executive chef to create dynamic entrees for large banquets

April 2004 to October

2004

Salute Restaurant

Amman, Jordan

Chef de Partie

● Worked closely with sous chef and executive chef to create dynamic entrees for large banquets

● Avoided cross-contamination from utensils, surfaces and pans when preparing meals for individuals with food allergies and gluten intolerance

● Collaborated with head chef to create banquet menu for wedding guests

● Cleaned counters with sanitizing agents to prevent food-borne illness

● Plated completed foods paying special attention to overall presentation and necessary garnishes

July 2002 to August

2003

Mocca Plaza

Amman, Jordan

Sous Chef

● Supervised all kitchen food preparation while operating in demanding, high-volume environment

● Helped staff adhere to tough restaurant requirements through effective discipline and motivation

● Worked closely with executive sous chef and executive chef to create dynamic entrees for large banquets

● Created diverse cuisines, including full restaurant, special event, catering and tasting menus

● Oversaw kitchen employee scheduling, meeting all coverage needs and avoiding wasted labor

April 2000 to August

2003

Marmara Hotel

Amman, Jordan

Commis 1

• Works in the designated station as set by Executive Chef and/or Sous Chef.

• Able to organize the assigned work area and efficiently put away orders.

• Able to prepare and sells food within recommended time frames to meet Guest expectations.

• Able to operate kitchen equipment like braising pan, baking ovens, stoves, grills, microwaves and fryers.

• Able to produce quality product in a timely and efficient manner for the guests or staff. October 1999 to

August 2000

Rawaby Alsham Restaurant

Amman, Jordan

Chef de Partie

• Preparing, cooking and presenting dishes within your specialty •

• Managing and training any demi-chef s or commis working with you •

• Helping the sous chef and executive sous chef to develop new dishes and menus •

• Ensuring you and your team have high standards of food hygiene and follow the rules of health and safety • Monitoring portion and waste control to maintain profit margins

• Prepared mise en place every day to promote efficient preparation of signature dishes January 1997 to

September 1999

Marmara Hotel

Amman, Jordan

Commis 1

• Worked in the designated station as set by Executive Chef and/or Sous Chef.

• Able to organize the assigned work area and efficiently put away orders.

• Able to prepare and sells food within recommended time frames to meet guest expectations.

• Able to operate kitchen equipment like braising pan, baking ovens, stoves, grills, microwaves and fryers.

• Able to produce quality product in a timely and efficient manner for the guests or staff. March 1996 to

January 1997

Rozana Restaurant

Amman, Jordan

Commis 1

• Works in the designated station as set by Executive Chef and/or Sous Chef.

• Able to organize the assigned work area and efficiently put away orders.

• Able to prepare and sells food within recommended time frames to meet Guest expectations.

• Able to operate kitchen equipment like braising pan, baking ovens, stoves, grills, microwaves and fryers.

• Able to produce quality product in a timely and efficient manner for the guests or staff. Education and Training

Al Shamel High School

Amman, Jordan

High School Diploma

● Major in Hotel Management

Certifications

• Hospitality Skills, Building Trust & Supervisor Training Courses

• SafeServ Certified: Food Handler

• SafeServ certification: Food Handling

• Occupational Safety and Health, Food Safety: Certified

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