Mohammad Adnan AL Tahan

PERSONAL

Nationality:

Jordanian

Date of Birth:

15May 1976

Marital Status:

Married

Language Skills:

English, Arabic

Current location:

Jordan

Phone:

Email:

Skapy

+962*********

adfxwk@r.postjobfree.com

adfxwk@r.postjobfree.com

Altahan.chef

EXPERIENCES

Regis. St

Amman

Head baker

12May till now

DoubleTree By Hilton Aqaba 19Sep 2017-11May 2019

Head Baker

Facilities: 5*Luxury hotel with 200 rooms, 5 F&B outlet, banquet room up to 500 pax and 5 meeting room.

Website: www.hilton.com

Reporting: To Executive Chef

Responsibilities: make all bread item for restaurant buffets and ala cart in charge in pastry kitchen for pastry and bakery item. handling a daily operation by controlling the qualities of the course that been required from the menu.

Fairmont Amman Hotel 1OCT 2016 to 4 Mar 2017

Head baker preopening

Facilities: 5*hotel with 317 rooms, 7 F&B outlets, Banquet room up to 900 pax and

11 meeting rooms up to 300 pax.

Website: www.fairmont.com

Reporting: Executive pastry chef

Responsibilities: making preopening menu for bread item restaurant buffet and ala cart, food cost, and making interview to hiring new staff.

Le Meridian Amman hotel. 5Oct 2015 29Sept2016

Head Baker

Facilities: 5* hotel with 500 rooms,7 F&B outlets,3 banquets up to 5000 pax and 8 meeting rooms

Website: www.lemeridianamman.com

Reporting to: Executive chef

make all bread item for restaurant buffets and ala cart and asst pastry chef to lead pastry staff .handling daily operation.

Ritz Carlton Riyadh, Saudi Arabia 6July 2014 11SEPT 2015

Head Baker

Facilities: 5* hotel with 495 rooms, 6 F&B outlets, 2 banquets up to 2000 guests.

Website: www.ritzcarlton.com

Reporting to: Executive pastry Chef

Responsibilities: In charge of 3 employees, handling a shift operation by controlling the qualities of the course that been required from the menu.

Kempinski Seychelles Resort 25Feb 2014 31May 2014 Taskforce

Chief Bakery

Facilities: 5* hotel with 156 rooms, 4 F&B outlets, banquet facilities up to 350 guests

Website: www.portalkempseychelles.com

Reporting to: Executive Chef

Responsibilities: In charge of 11 employees, handling a shift operation by controlling the qualities of the course that been required from the menu. That NO pastry chef or asst. Pastry chef so I was in charge for all pastry kitchen.

Kempinski Hotel Aqaba, Jordan 15May 2009 15Feb 2014

Chef Bakery

Facilities: 5* hotel with 201 rooms, 6 F&B outlets, banquet facilities up to 350 guests

Website: www.kempinski-aqaba.com

Reporting to: Executive Chef

Responsibilities: In charge of 6 employees, handling a shift operation by controlling the qualities of the course that been required from the menu.

Control the motivation for the staff throws the education and training for them.

Be In charge of the requisitions for the food and the cost situations

Achievements: Increase for the guests numbers throw the personal guest questioner meetings and guest food satisfactions.

Control and motivate the staff by give them more food knowledge trainings.

Control the food cost by using the menu engineering for the sales of the all Items.

Help chef pastry to rotation breakfast buffet.

Le Royal Hotel, Amman, Jordan 04May 2002 01 May 2009

Chef De partie Bakery

Facilities: 5* hotel with 282 rooms, 13 F&B outlets, banquet facilities up to 2,500 guests

Website: www.leroyalhotel-amman.com

Reporting to: Bakery Chef

Control the motivation for the staff throws the education and training for them.

Achievements: Increase for the guests numbers throw the personal guest questioner meetings and guest food satisfactions.

Control and motivate the staff by give them more food knowledge trainings.

Grand Hyatt Amman Hotel Aug 1999 to Apr 2002

Dime Chef De partie Bakery

Facilities: 5* hotel with 316 rooms, 6 F&B outlets

Website: www.hyatt.com

Reporting to: Pastry chef

Achievements: reduce the Food cost for all the outlets; control the Food menus for all the outlets by using the menu engineering and the International Bread buffet style.

Control the Bread buffets for the banquets events and functions.

Create menus for the New Year and Christmas Eve.

Help chef pastry to rotation breakfast buffet.

Regency Palace Hotel Aug 1995 to Aug 1999

Commies Bakery

Facilities: 5* hotel with 310 rooms, 3 F&B outlets, banquet facilities up to 500 guests.

Website: www.theregencyhotel.com

Reporting to: Pastry chef

SYSTEMS

*Food and beverage Fidelio

* MC program

*Word

EDUCATION\

1995-1996 HIGH SCONDRY SCHOOL ( HOSPITALATY)

Trainings/Certificates:

How to deal with Customers?

Supervisory Development Program.

Trainee the trainer.

Ecolab products & food save serve procedure.

Introduction Programs.

Fire Training.

. One minute manager.

. Kimpinski DNA

. Food Cost

. LQA standard

. Food hygiene

. Basic HASAP

.Lobster Ink Hospitality Training .

REFERENCES

Alaa Sbaih

Executive Pastry Chef adfxwk@r.postjobfree.com +966-*********

ALI Aletiwe adfxwk@r.postjobfree.com +962*********

Security Manager

Ihab Albutsh

Executive Souse Chef adfxwk@r.postjobfree.com 009***********

PROFILE

I ‘m always Friendly, helpful, hard but fair, saying the troth, social in my life and like the fun. But in job I am hard worker

Training, communicates with others, follow up, and take the responsibility for every single details for my duties.

Motivate my staff and help them by the in job operation details training and give them the food knowledge that they need to improve them self and create their future.

Contact this candidate