Food Safety

ALI RAKKA

Experienced Head Chef

CONTACT DETAILS

+971(0)55 878 6353

**********@*****.***

PERSONAL DETAILS

DOB: 13/11/1982

Nationality: Lebanese

Marital Status: Married

Address: Al Satwa, Dubai, UAE

AREAS OF EXPERTISE

Italian and Arabic Cuisine

Training and Mentoring

Kitchen Management

Team Leadership

Recipe Development

Product Selection

Regulatory Compliance

Customer Service

SKILLS AND ACHIEVEMENTS

Quick Learner

Organised Multi-tasking

Flexible at work shifts

Fast and Efficient

Dedicated Team Player

Employee of the month award twice

PERSONAL SUMMARY

Creative, enthusiastic, experienced Head Chef with 17+ years of experience in food and beverage industry managing kitchen operations within restaurants while liasing with the management to develop strategies. I have developed exceptional skills within the 7+ years of working in UAE by unending learning and team leadership. Applying my positive attitude, I work well independently or with others as a team at local and international scale. Currently, I am seeking new opportunities in the UAE.

CAREER HISTORY

Head Chef June 2015 – Present

Margherita Pizzeria Del Quartiere Dal 1959 Boulevard Burj Khalifa, Dubai

Providing hands-on expertise in areas that including day to day running restaurant kitchen specializing in Italian cuisine

Supervised food preparation, ensured food is prepared in high quality, taste, presentation and in timely manner as per standard operating procedure

Controlling food cost and trained kitchen staff on proper methods of food storage, safety and waste handling.

Cross-trained and coordinated scheduling with team members to ensure seamless service.

Prepared food order/delivery reports and related culinary equipment and supplies.

Ensure compliance with legal requirements and food safety in Dubai and UAE. Head Pizzaiolo August 2013 – June 2015

Margherita Pizzeria Jumeirah Beach Residence, Dubai

Maintained high standards of customer service during high-volume, fast-paced operations.

Cross-trained and coordinated scheduling with team members to ensure seamless service.

Prepared all food orders within a 2-3-minute time frame.

Assembled food orders while maintaining appropriate portion control.

Immediately informed supervisors when supplies were low or if equipment was not functioning properly.

Diligently restocked work stations and display cases.

Reported to each shift on time and ready to work.

Reported to all shifts wearing a neat, clean and unwrinkled uniform.

Stored food in designated containers and storage areas to prevent spoilage or cross- contamination.

Verified that prepared food met all standards for quality and quantity. Chef de Partie May 2009 – June 2013

Pinocchio Beirut, Lebanon

Manage a section within the kitchen with the assistance of a Demi Chef de Partie and Commis Chef.

Ensure that dishes are prepared and cooked according to the specific restaurant standards.

Managing the development and supervision of the Commis Chefs on the section, ensuring they are fully trained and understand their duties.

Ensure that stock is rotated and controlled within the specific section of the kitchen.

Ensure the cleaning schedule is adhered to and that cleaning tasks are delegated as appropriate.

Ensure full understanding of the functional administration of the restaurant.

Maintain a detailed Knowledge of the full menu and be able to explain dish descriptions.

QUALIFICATIONS

Food and Beverage Classes

CIT College – Beirut, Lebanon

REFERENCES

Available upon request.

Ensure compliance with legal requirements under the H&S act 1974 and Food Hygiene.

Ensure all policies, procedures, standards and guidelines are carefully adhered to Pizzaiolo April 2005 – May 2009

Montanio Faraya, Lebanon

Ensure optimal level of sanitation and safety standards in work area at all times.

Monitor and maintain clean working area and cooking surfaces to make pizzas.

Maintain and operate all large volume cooking equipment’s such as grills and deep fryers.

Evaluate all food requirements and maintain standard level and quantity for same at all times.

Manage all food order slips and administer all verbal instructions and perform all cooking as per instructions.

Prepare all raw materials required for cooking such as cutting all vegetables and preparing dough.

Monitor and ensure exact measurement of all ingredients for all food items.

Prepare all package food items and ensure warmth.

Analyze all customer order and ensure appropriate number of all order for all customers.

Chef de Partie – Salad Section February 2003 – March 2005 La Posta Downtown, Lebanon

Prepares salads, fruits, melons, and gelatin desserts: Cleans vegetables, fruits, and berries for salads, relishes, and gelatin desserts.

Mixes ingredients for green salads, fruit salads, and potato salad.

Prepares relish plates of green onions, celery, radishes, and olives.

Prepares dressings, such as Thousand Island, French, and Roquefort, to be served on green salads.

Peels, cleans, and cuts fruits, to be served for breakfast or compotes.

Prepares cold sandwiches and cheeses.

Requisitions supplies daily.

Contact this candidate