5 star Chef
Resume:
Ibrahim Suliman
Freetown - Sierra Leone
002********** *******.******@*****.***
Personal Details
Date of Birth : 31/05/1995
Marital Status : Single
Nationality : Syrian
Education
Tartous Hotel And Culinary Arts Inistitute
Diploma
Objective
To utilize my skills and provide a professional service to customers by applying and honing my knowledge and working in a challenging and motivating working environment. Experience
Alshahin Tower Hotel
Demi Chef De Partie
Follow up Orders from the CDP
Learning to use utinsles
Preparing Veggietables from washing to cutting etc.. Cleaning and prepare the work station
Preparing meats and grill or fry them ..
Getting to know the french and the Arabic Cuisine . Porto Tartous Resort
Demi Chef De Partie
Follow Up Orders
Understanding the Menu
Cleaning and preparing the work station
Cleaning and cutting the meats and the veggies for service Make sure everything stand by and ready
Helping the Chef and serving various dishes
Checking the stock by orders from the Chef
Holiday Beach Resort
Chef De Partie
Plan and execute menus in collaboration with other colleagues Ensure adequacy of supplies at all times
Place orders in a timely manner
Manage ingredients that should be frequently available on a daily basis Follow the directions of the executive and sous chef Suggest new ways of presentation of dishes
Suggest new rules and procedures for optimizing the cooking process Give attention productivity of the kitchen such as speed and food quality Ensure adherence to all relevant health, safety and hygiene standards Collaborate with other colleagues and seniors
2017 - 2018
2018 - 2020
Sheraton Aleppo Hotel
Head Chef
Controlling and directing the food preparation process Approving and polishing dishes before they reach the customer Managing and working closely with other Chefs of all levels Creating menu items, recipes and developing dishes ensuring variety and quality Determining food inventory needs, stocking and ordering Ultimately responsible for ensuring the kitchen meets all regulations including sanitary and food safety guidelines
Being responsible for health and safety
Being responsible for food hygiene practices
Country Lodge Hotel
Excutive Sous Chef
Interact with guests to obtain feedback on product quality and service levels. Respond to and handles guest problems and complaints. ensure that guests are always receiving an exceptional dining experience representing true value for money. Ensure that all recipes and product yields are accurately costed and reviewed regularly. Ensure that all food items are prepared as per standard recipe cards whilst maintaining portion control and minimizing waste.
Ensure that food stock levels within the culinary department areas are of sufficient quantity and quality in relevance to the hotel occupancy and function forecasts. Ensure that associate meals and associate dining services are of a consistently high standard. Ensure that chefs are always in clean tidy uniforms and are always presentable to be in guest view. Ensure that all food preparation equipment is being used safety and correctly and that it is cleaned and maintained.
Ensure that all culinary operations manuals are prepared and updated. Ensure that the Department’s overall operational budgets are strictly adhered too. Ensure that the culinary department adheres to all company and hotel policies and procedures. Ensure that a consistent first class product of the highest quality is achieved and maintained in all culinary areas, whilst adhering to operational deadlines.
Ensure that meetings are well planned and results-orientated. Creative menu planning and correct food preparation for each outlets including banquets. Ensure that all relevant banquet set-ups are prepared ahead of guest’s arrival and in adherence with hotel standards.
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