Ibrahim A. Jomaa

Al-Jabriya Block *B St.* Bldg #*5 Apt #2, Hawalli District, State of Kuwait

Phone: +965******** / +965********) Email: adgfww@r.postjobfree.com

Date of birth: 7th of April 1988 Nationality: Lebanese

Education

2008 – 2013 Notre Dame University – Louaize, Zouk Mosbeh, Republic of Lebanon. BA in Hospitality and Tourism Management with concentration on Food & Beverage Operation and Management.

Work Experience

01, December 2019 – 01, May 2020. Assistant Production Manager at KITOPI, State of Kuwait.

Responsible for the daily operations of all brands production in collaboration with the Production Manager.

Actively involved in maintaining quality production and dispatching of items to satellite kitchens.

Provide ongoing training as needed regarding food technique, new products and procedures.

Inspect supplies, equipment, and work areas for cleanliness and functionality.

Resourcefully solve any issues that arise and seize control of any problematic situation.

07, May 2019 – 30, November 2019. Brand Champion at KITOPI, State of Kuwait.

Responsible for the daily operations of the multiple brands.

Actively involved in maintaining updated and accurate costing of all menu items and plates.

Provide ongoing training as needed regarding food technique, new products and procedures.

Inspect supplies, equipment, and work areas for cleanliness and functionality.

Resourcefully solve any issues that arise and seize control of any problematic situation.

01, September 2018 – 30, April 2019 Executive & Consultant Chef at Station 965 Kitchen + Juice Bar (A&G Concepts), State of Kuwait.

Responsible for the daily operations of the branch and Central kitchen.

Actively involved in menu development, creation, and maintaining updated and accurate costing of all dishes.

Provide ongoing training as needed regarding food technique, new products and procedures.

09, December 2017 – 01, December 2018 Executive Chef at Salad Creations, State of Kuwait.

Responsible for the daily operations of all the branches and Central kitchen.

Actively involved in menu development and maintaining updated and accurate costing of all dishes.

Control and monitor the monthly inventory by making sure the measures set are followed and the discrepancies are adjusted.

Creating a Standard operating procedure and a shelf life expiry sheet to be followed according to international rules and regulation.

02, July 2017 – 12, November 2017 Head Chef at Kuwait London Company, State of Kuwait.

Responsible for the daily operations of all the brands within my jurisdiction.

Actively involved in menu development and maintaining updated and accurate costing of all dishes.

Review, control & approve all daily paperwork, weekly schedules, wastage forms, and attendance sheet of the kitchen.

Control and monitor the monthly inventory by making sure the measures set are followed and the discrepancies are adjusted.

Creating a Standard operating procedure and a shelf life expiry sheet to be followed according to international rules and regulation.

Interacting with guests to obtain feedback on food quality, presentation and service levels.

December 2015 – July 2017 Kitchen Chef at Paul Café & Restaurant (Azadea Group), State of Kuwait.

Responsible for supervising and controlling all station employees and the food production process to ensure the complete provisioning of quality and consistency of the standard recipes.

Ensure the conformity of the products according to the company's and the HACCP standards and handle the relevant reports accordingly.

Assume full responsibility for the costing of all food items produced and oversee the proper storage and receiving of food items.

Control and monitor the monthly inventory by making sure the measures set are followed and the discrepancies are adjusted.

Responsible of the pastry section schedule, quality, par level, standards, and training.

Inspect supplies, equipment, and work areas for cleanliness and functionality.

Ensure proper grooming and hygiene standards for all kitchen staff.

January 2014 – December 2015 Sous Chef at Paul Café & Restaurant (Azadea Group), State of Kuwait

Responsible for supervising and controlling all station employees and the food production process to ensure the complete provisioning of quality and consistency of the standard recipes.

Follow up on orders with suppliers, receive goods and secure appropriate storing.

Assist in carrying out functional supervisory responsibilities in the kitchen that include planning and assigning tasks, setting deadlines and monitoring the kitchen team.

Resourcefully solve any issues that arise and seize control of any problematic situation.

Certificates & Courses

Online Course on Business communication created by Goodwill Community Foundation. June 9,2020

Online Course on How to increase productivity at work created by Google. June 8, 2020

COVID-19 Contact Tracing by Johns Hopkins University offered by Coursera June 7, 2020

Food & Beverage Management by Universita Bocconi offered through Coursera June 6, 2020

ISO 22000 Food Safety Management System Internal Audit Course TUV NORD

Basic Health & Safety for Catering Industry – Level 2 TUV NORD

HORECA 2012 Live Meat Dish Competition Bronze Medal.

HORECA 2011 Live Junior Chef Competition 1st Gold Medal.

HORECA 2010 Live Cold Sandwich Competition Bronze Medal.

Online course from the University of Maryland, College Park in Developing Innovative Ideas for New Companies: The First Step in Entrepreneurship.

Certificate of attendance of the Business English Advance Course at the American Learning Center in Azadea, Kuwait.

Certificate of Good Hygiene Practices from Boeker Level 3 Award in Supervising Food Safety.

Course in Effective Communication Skills by Azadea, Kuwait.

Course in F&B Inventory by Azadea, Kuwait.

Teamwork in action by Azadea, Kuwait.

Skills

Languages Arabic (Native), English (Fluent)

Computing: familiarity with Windows packages (e.g. MS Word, MS Access, MS Excel)

Familiarity with Micros Material Control System.

Driving: Kuwaiti & Lebanese current driving licenses.

Attention to details.

Business sense.

Team player.

References

Upon Request

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