Executive Chef
Resume:
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
*******.****@*****.***
*******.****@*****.***
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 ****.*****@*********.*** +966-*********
ALI Aletiwe ***.*****@******.*** +962*********
Security Manager
Ihab Albutsh
Executive Souse Chef *******@*****.*** 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