Rezkallah Adib AL Bitar

Dubai - UAE

Mobile: 050*******

Email Address: adhi7j@r.postjobfree.com

Career Objective:

To utilize my experience and assists the organizational growth and contribute for the achievement and betterment of the company in the Food and Beverage Sector as well as guest satisfaction within an innovative organization that truly prides itself about quality and high standards of the food, service and ambitions as well as encourages both company and employee growth.

Education Background:

Hotel & Tourism Certificate (Higher institute of Hospitality - Syria)

Bachelor of Hotel & Tourism (Tartous - Syria)

Work Career Experiences:

Chef De Cuisine

Sarood Hospitality Group (Khaymat Al Bahar Restaurant) April 2019 till the present day.

Supervises/Manages the Culinary team to include efficient staffing, team member development and training, performance management and policy enforcement

Supervises and manages employees. Manages all day-to-day operations. Understands employee positions well enough to perform duties in employees' absence

Creating new menus and dishes for breakfast operation daily

Extensive knowledge of Arabic Cuisines

Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person

Develop and implement environmentally friendly processes and procedures for food preparation, energy use and waste management in the restaurant

Assists in developing daily and seasonal menu items for the specialty restaurant

Assists in determining how food should be presented and creates decorative food displays

Working alongside the culinary team to ensure excellence standards are met, to inspire creativity and to coach associates in their professional development

Assist the Executive Chef in developing new menus and promotion ideas

Establishes and maintains effective employee relationships. Assists in solving problems that might arise

Sous chef

Jumeirah group (Emirates towers hotel)

October 2015 unit April 2019

Aware about all kinds and different Arabic Cuisine and most of international foods.

My key responsibility is the complete supervision of All Dining kitchen operations up to 800 Pax, including À la carte Menus for three Restaurants and Oriental Kitchen.

Established and maintained open, effective, and collaborative relationships with the kitchen staff.

Creating new menus and dishes daily.

Checking the number of reservations that have been made and then esti mating how much food will be needed for those meals.

Regularly developed new recipes in accordance with the executive hotel c hef expectations.

Identified areas of improvements of the staff and developed their work sk ills and product knowledge.

Involved in the kitchen operation.

Increase the staff trainings which resulted in marked performance improve ments.

Manage portions and quantities to maintain proper cost control while ensuring restaurant does not run out of items on the menu.

Follow the standards and policy of the high quality as a 5 stars hotel and the best in Middle East

Junior sous chef

Jumeirah group (Emirates towers hotel) Al-Nafoorah Restaurant March 2013 until October 2015

Maintains food hygiene and presentation in the Food stands

Requesting food items and checking the storing procedures

Report all equipment problems and kitchen maintenance issues to the head chef

Assist the restocking and replenishment of kitchen inventory and supplies

Be available to fill in as needed to ensure the smooth and efficient operation of the kitchen as directed by the department manager or immediate supervisor

Ensure that food is cleared away at the end of service and that food which can be re-used safely is utilized

Follow the standards and policy of the high quality as a 5 stars hotel and the best in Middle East

Prepare all kinds of Arabic food and international with high standards Chef de Partie

Jumeirah group (Emirates towers hotel, Al-Nafoorah Restaurant) November 2009until March 2013.

Maintains food hygiene and presentation in the Food stands

Requesting food items and checking the storing procedures

Report all equipment problems and kitchen maintenance issues to the head chef

Assist the restocking and replenishment of kitchen inventory and supplies

Be available to fill in as needed to ensure the smooth and efficient operation of the kitchen.

Ensure that food is cleared away at the end of service and that food which can be re-used safely is utilized

Follow the standards and policy of the high quality as a 5 stars hotel and the best in Middle East

Prepare all kinds of Arabic food and international with high standards Chef de Partie

Kempinski Hotel (Ajman)

April 2008 until October 2009

Prepare garnishes for meals and replenish snacks and appetizers

Maintains food hygiene and presentation in the Food stands

Maintain cleanliness in all areas of the kitchen including counters, sinks, utensils, shelves, and storage areas

Requesting food items and checking the storing procedures

Report all equipment problems and kitchen maintenance issues to the head chef

Assist the restocking and replenishment of kitchen inventory and supplies

Be available to fill in as needed to ensure the smooth and efficient operation of the kitchen as directed by the department manager or immediate supervisor

Ensure that food is cleared away at the end of service and that food which can be re-used safely is utilized

Chef de Partie (Hot Section)

Shaheen Tower Hotel (Tartous - Syria) 5*

January 2006 till March 2008

Supervise all aspects of the kitchen management including training new kitchen crew

Provide leadership and communicate effectively with kitchen crew to facilitate and guarantee a smooth operation in the Section

Reporting the for chef general about the proper Maintenance for the kitchen equipment s

Organizing the inventory & breakage list in special file for the feedback process to the chef general

Prepare all kind continental and oriental hot appetizers, main courses in addition to the sea food

Demi Chef de Partie

Le Meridian Hotel (Lattakia - Syria) 5*

January 2005 to January 2006

Set up and prepare ingredients for breakfast, lunch and dinner services as directed by the Head Chef or Sous Chef

Cook food for each service, ensuring a high standard of quality always.

Present food and dishes in the serving areas, ensuring that food displays are appetizing and well stocked always

Ensure that food preparation areas are always kept clean and tidy

Ensure that requisitions for food are received by the Head Chef and that freezer and refrigerators are replenished as appropriate

Comply with the food safety policy and Health & Safety policy and ensure temperature checks are carried out and recorded as directed Demi chef de Partie (Cold Section)

The Grand Hotel (Tartous - Syria) 4*

January 2003 to November 2004

Prepare items for functions, events and other special occasions as directed by the Head Chef or Sous Chef

Ensure that food preparation areas and tables are always kept clean and tidy

Assist in the service of food and beverages on Buffet if required

Store and rotate in date order all deliveries in the appropriate areas as required

Supervising and training the new kitchen staff and guarantee the productivity regarding to the high standard

Personal information

Nationality: Syrian

Date of Birth: 21/June/1986

Email: adhi7j@r.postjobfree.com

Civil status: Single

Gender: Male

Visa status: Employment Visa

Training Sessions and Appreciation:

Traditional and Modern culinary art.

Training session about continental & oriental appetizers.

Training about food garnishing & presentation.

Appreciation certificate for HACCP and food Hygiene.

Adaco net system for all kinds of ordering items.

Fire sessions and how to deal with it.

The Emirates Salon Culinary and Dubai World Championship Hospitality-Dubai 2010, 2011, 2012, 2013 and 2014 with golds and silvers medals for Middle East Food (Mezzeh practical cookery and Emirati Cuisine).

Manager of the Quarter Certificate.

Certificate of Appreciation.

Certificate of health and safety.

Certificate of the best Arabic Chef in UAE 2010.

7 Habits of Highly Effective people.

Leadership Excellence.

Selection Interviewing.

Success Awareness Certificate in HACCP.

Success Intermediate Certificate in HACCP.

Developing High Performance Teams.

PIC training.

Nominated for the Middle East Hospitality Chef Excellence Award 2018. Skills:

Culinary Expertise

Fast-Paced Decision Making

Cost Control

Organization

Ability to work 7 days a week, AM, PM, and late nights, variable/unpredictable schedules at times

Excellent English communication skills and ability to interact effectively with customers and other personnel

Menu and Food Preparation Knowledge - ability to consistently prepare food according to specifications

Highly responsible & reliable

Have a solid knowledge of culinary techniques

Ability to work cohesively with fellow colleagues as part of a team

Experience of working in a high-volume kitchen with quick turnover cooking breakfast and ala carte menus (Arabic & International)

Ability to utilize computer programs such as Excel, Word, and Outlook References:

Chef Bilal Saleh (Executive Chef)

Mob: 009***********

Chef Shaun Watson (Executive Chef)

Mob: 009***********

MR Emad Hamdy (F&B Director)

Mob: 009***********

I declared all information in this curriculum vitae is true. Rezkallah Adib Bitar

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