Executive Chef Food
Resume:
Professionally trained executive Chef with ** years of
experience in all facets of cooking and management. Functional areas of expertise include: Executive Chef, Sous Chef, Saucier, Supervisory Management, Hiring & Training, Quality Control, Expense Management, and Customer Satisfaction.
NEWREST WACASCO
Executive Chef
2014 – PRESENT / muscat, OMAN
> Kitchen management with 35 employees
> Managing day-to-day operations
> Training new hires and kitchen team on food
presentation techniques
> Catering for private VIP and corporate events
Salt & pepper
Executive Chef
2012 – 2014 / beirut, LEBANON
> Creating the menu
> Planning menu and set up on opening day
> Budgeting and managing food cost
> Maintaining hygiene standards
> Maximizing kitchen productivity and staff
performance
> Recruiting & training new hires
Gambero International Shellfish
Executive Chef
2010 – 2012 / beirut, LEBANON
> Creating the menu
> Menu planning & implementations
> Managing kitchen operations including food selection
& purchase.
> Creating signature à la-carte and buffet menus
> Catering for international business clientele including UN diplomats
> Reducing labor costs
> Inspiring good teamwork spirit
WORK EXPERIENCE
MOHAMMED
SAFeAxeWcutIive chef
ABOUT
09.19.79
beirut, lebanon
EDUCATION
Hospitality & Culinary Arts
George Brown College
ontario, Canada
LANGUAGES
Arabic / Native
English / Fluent
CONTACT
********.******@*****.***
Makhlouf Sur Mer
HEADCHEF
2009 – 2010 / JOUNIEH, LEBANON
> Responsible for making changes to the menu and
determining how fine dining should be presented
> Maximizing Kitchen productivity
> Budgeting & managing food cost
> Managing day-to-day operations
> Catering for big events
Via Allegro Ristorante
HEADCHEF
2006 – 2009 / TORONTO, Canada
> Creating new recipes and updating existing menu
> Planning all year festivals, food promotions, and responsible for a high value food operation
> Managing all fine dining kitchen renovation and setup
> Managing day-to-day operations
> Estimating Food consumption, nutritional value and purchase
Canyon Creek
HEADCHEF
2003 – 2006 / ONTARIO, Canada
> Assisting the executive Chef during all VIP dinners, and introducing cooking classes
> Implementing new plating system and creating new menu items
> Training new line cooks
Villa Madina
MANAGING CHEF
2001 – 2003 TORONTO, Canada
> Cooking on the line
> Responsible for ordering and inventory
> Responsible for distributing cleanup tasks to enhance employee confidence and teamwork
MOHAMMED
SAFeAxeWcutIive chef
ABOUT
09.19.79
beirut, lebanon
EDUCATION
Hospitality & Culinary Arts
George Brown College
ontario, Canada
LANGUAGES
Arabic / Native
English / Fluent
CONTACT
********.******@*****.***
Contact this candidate