Ali Qassim Abdu

Dubai, UAE

Cell: 009**-**-*******

adhki0@r.postjobfree.com

Summary

A Culinary Professional with 25 years of experience in establishments that includes several upscale restaurants in hotels with international experience. Unique blend of creative flair and passion for food, strong business sense and engaging interpersonal skills. Strong record of streamlining operations and improving service while preserving the highest levels of quality. Natural ability to create enthusiastic, productive working environments with customer oriented professionals. Highly skilled at performing financial analysis, troubleshooting operations and recommending effective cost controls.

Work History

S Sous chef

Radisson Blu Hotel Ajman, UAE

15 th May2017- till date.

Been a team member since Pre-opening of Radisson Blu Hotel Ajman

To work close to executive chef and Great all Arabic Menus

Supervising and coordinating culinary activities of the hotel’s restaurants in terms of operation and product quality.

Make changes that respond to the marketplace and to guests’ needs, both present and anticipated.

Estimating the food consumption and control/monitor food cost.

Responsible for maintaining quality of food product and ensuring consistency in food delivery and standards.

Work in support of team goals and measures effectiveness through the Food & Beverage profit and service performance of the hotel.

Responsible for the selection, training and development of the personnel within the department.

Control the elements that determine profit and loss. Make decisions that relate to profit and loss.

Responsible for all dining restaurant Room Service and banquet

Responsible for all events food quality & quantity.

Give direction and be responsible for the implementation of plans.

Monitor effectiveness and introduce changes in response to the marketplace.

Set targets, plan and schedule work and performance indicators that are typically productivity and efficiency measures.

Ensure HACCP, Municipality & BSI standards are implemented and follow appropriately in the working areas.

Executive chef

Al Khoory Atrium Hotel.Dubai, UAE

28 th Feb2016 till 14 th may 2017.

Been a team member since Pre-opening of Al Khoory atrium hotel.

To work with the hotel management over all aspects of kitchen reinvestment

Supervising and coordinating culinary activities of the hotel’s restaurants in terms of operation and product quality.

Make changes that respond to the marketplace and to guests’ needs, both present and anticipated.

Estimating the food consumption and control/monitor food cost

Use market research to develop new products.

Responsible for maintaining quality of food product and ensuring consistency in food delivery and standards.

Work in support of team goals and measures effectiveness through the Food & Beverage profit and service performance of the hotel.

Responsible for the selection, training and development of the personnel within the department.

Control the elements that determine profit and loss. Make decisions that relate to profit and loss.

Responsible for all major operating expenses.

Set margins and manage the business against projections.

Responsible for the financial management of the operation.

Give direction and be responsible for the implementation of plans.

Monitor effectiveness and introduce changes in response to the marketplace.

Set targets, plan and schedule work and performance indicators that are typically productivity and efficiency measures.

Ensure HACCP, Municipality & BSI standards are implemented and follow appropriately in the working areas.

Hands-on and personal involvement in preparing Top VIP guests. Executive sous chef

Coral Deira Hotel Dubai, UAE

20th Nov 2011 to20th Feb 2016.

Training and managing all kitchen staff

Supervising and coordinating culinary activities of the hotel’s restaurants

Estimating the food consumption and control/monitor food cost.

Making food purchases and requisitions

Developing and selecting the recipes to be used in the restaurants

Standardizing the production of recipes so as to ensure the customers are offered quality at all times

Establishing the techniques of food presentation

Ensure HACCP standards are implemented and follow the appropriate hygiene standards as per Municipality requirements at all times in all working areas

Establishing food quality standards.Deciding on the food portions to be served

Planning and pricing the menus

Ensuring that all kitchen equipment works and is maintained properly

Ensuring the kitchen is always safe and sanitary Arabic Sous chef

Burj Al-Salam Hotel Sana'a as

1st Nov 2006 to 18th Nov 2007.

In charge for all kitchen

Requisition all food material

Monitor regular standards of production to ensure highest level of quality in all kitchens

Ensure HACCP standards are implemented and follow the appropriate hygiene standards as per Municipality requirements at all times in all working areas

Maintain comprehensive product knowledge including ingredients, equipment’s, suppliers, markets and current trends

Monitor local competitors and compare their operation with the hotels food production operation

Monitor all aspects pertaining to the control of the hotel’s food cost

Chef De Partie

Taj Palace Hotel in Dubai, U.A.E

April 2001 to October 2006.

Been a team member since Pre-opening of Taj Palace hotel Dubai.

Assists and supports the Executive sous chef in food preparation

Prepares the starters as well as the vegetables

Coordinates banqueting events alongside the banquet manager

Provides support to the restaurants sales and marketing team

Is involved in the training of lower cadre staff

Helps with menu planning

Oversees food preparation, cooking and presentation in the restaurant

Enforces safety, health and hygiene standards in the kitchen

Trouble shoots any problems that may arise in the kitchen

Ensures that food goes to the guests in a timely manner Commi (1)

Taj Sheba Hotel in Sana'a Yemen.

15th May 1985 to 18 April 2001.

Maintain high standards of health and safety, including personal hygiene

Perform many basic tasks of food preparation and organization in the kitchen Work close to the, sous chef, line chef as well as other function clients as well as other kitchen employees in food production

Assists kitchen staff in maintaining high cuisine standards for function clients as well as delegates

Assist the line chef in the production of different foods for example vegetables, meats and pastries

Assists the sous chef in ensuring that food is prepared and served to the clients on time

worked in different kitchens in the hotel

Assists other junior kitchen staff in ensuring that the restaurant is keep clean at all times

Assist the sous chef in making requisitions for food Achievements

Gold Medal Excellence cuisine from H.H Shaikh Mommed Bin Faisal Al Qassimi 2011

Emirates Culinary Guild Senior Member

Certificate of appreciation by Department of Tourism of Dubai Government

Bronze medal from the Emirates Culinary Guild for the Emirates Cuisine

Bronze medal from the Emirates Salon Culinary –Dubai 2009

Merit Award from the Emirates Salon culinary _Dubai 2009

Opening Team Certificate from Taj Palace Hotel Dubai

Awarded Certificate from Maggi Golden Cube Chef of the Year 2010 Trainings

Supervisory Skills U.N.D.P.

Train the Trainer.

Effective Leadership Skills.

People Management Skills & Effective resolving conflicts.

Effective Communication Skills.

Fire fitting training.

Train in India Taj Mahal Hotel Mumbai from 15th May 1995 till 20th July 1995.

Pre-Opening Team Member of Taj Palace Hotel Dubai.

Basic Food Hygiene.

Level 03 Awards in Supervising Food Safety Training Course.

HACCP (Internal audit training)

HACCP (Awareness seminar).

PIC (level 2 award in food safety, person in charge training. Computer Skills

PowerPoint Presentation, Word, Excel, MC, internet and email Personal Information

Birth Place: Yemen

Date of Birth 1 January 1965

Civil Status: Married

Status: Employment visa

Education

Secondary School Certificate

Languages:

Arabic and English

Religion

Muslim

References

MR Mohamed Elkahala General Manager Al khoory Atrium Hotel ( +971********* )

Chef Michel Miraton Culinary Director, Faisal Holdings Hotel ( +971-**-******* )

Chef Hussa Ibrahim Executive chef Coral Deira Hotel ( +971********* )

Chef Vinood Kumar Executive chef at Yosh hospitality Abu Dhabi United Arab Emirates

( +971********* )

If I’m given the opportunity I will serve your organization with all my experience. Above Information is true testimonial and ready with full reference. Provided a chance, I will do my best of Service and effort for your organization. Thank you for considering my application. Yours truly,

Ali Qasim

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