Chef Food

MOHAMMAD ALMKBEL

..

Flat ** Building **** Road 2115

Block 321 Hoora Manama Bahrain

Mobile #, +973-********

Email Addres: mohammd *********@*****.***

CAREER OBJECTIVE:

To oblain a challenging position as a all around chel, where I can July ulilize

my knowledge, great organizational skills, creativity and experienced.

‘Yo be able to help the company in the pursuit of its objcctivc, idca, vision and

to gain professional growth within the company,

PROFESSIONAL AND ACADEMIC QUALIFICATION:

+ Syria secondary education certificate specialization in Hotel and

Restaurant.

% Diploma of [Hotels and Tourism training center specialization in

kitchen.

WORKING EXPERIENCED:

+ Bahrain Family Leisure Company ( Bahrain )

Fram May 2018 to present.

Position:Arabic head chef.

LEILA MIN LEBNEN RESTAURANT ( Bahrain )

From March 2016 to 2018.

Position: Sous Chel.

“~ ABDUL WAHAB LEBANESE CUISINE 5 STAR ( Bahrain )

From May 2012 up February 2016

Position: Chef de Partic for 2 years and promoted as a sous chef

(mezza, hot scction and grills) .

ZAYT ZAYTOON LEBANESE RESTAURANT ( Bahrain )

From 2010 to 2012

Position: Chef de Partie (assigned in hot, cold and grills section)

*

MILITARY OFFICERS CLUB AND HOTEL IN DAMASCUS ( Syria }

From April 2008 tw 2010.

Position: Chef de Partie.

*

AL-QSA RESTAURANT ( Syria )

From May 2003 to February 2007

Position: Assistant cook.

DUTIES and RESPONSIBILITIES:

v

Help in the preparation and design of all food and drinks menus.

Produce high quality plates both design and taste wise.

Ensure that. the kitchen operates in a timely way that meets our quality

standards.

® Fill in for the Executive Chef in planning and dirccting food preparation

when necessary.

Resourcefully solve any issucs that arisc and scize control of any

problematic situation

® Manage and train kitchen stall, establish working schedule and assess

slall’s performance

Order supplics to stock inventory appropriately.

Comply with and cnforce sanitation regulations and safoty standards.

Maintain a positive and professional approach with coworkers and

customers.

Responsible for planning the menu, purchasing everything thal comes

into the kitchen.

Responsible to manage the whole process of food scrvice

Managing the food stock and kitchen operations at the employer's place

including a hotel or restaurant

Ensured that everything is managed properly within a kitchen.

Planning of menus, preparation of food and other supplics.

Responsible for training cooks in a particular hospitality arrangement,

Provide on jab lessons and ensure that everything works in accordance

to the establishment's policies and monitor the overall performance of

the kitchen

® Elficiently handle inventory control to ensure waste and thefl is reduced.

® Solid understanding and cnforcement of safety proccdurcs.

vv

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Vvvv wy ¥ vvyY

» Abilily lo plan work schedules and assign dulies in accordance lo the

work schedule,

> Ensured that high standard of cleanlincss was maintained throughout

the kitchen arcas at all times.

TRAINING and SEMINARS ATTENDED:

Rasic Food Hygiene

Standard Operating Procedure

Symposium on Quality Issues

Time Management.

PERSONAL INFORMATION:

Nationality Syrian

Civil Status Married

Birthday January 15, 1989

Religion Islam

eight 5/8 leet

Weight 90 ks

Language/ Dialect English, Arabic

Passport No: 005449505

CPR No 890130574

PROFESSIONAL QUALIFICATION:

¥ Fxcellent Customer Satisfaction Skills.

¥ Awareness of Health and Safety Personal Hygiene of the Workplace.

¥ Ability to work calmly and elective under pressure

¥ &xecllent communication and intcrpcrsonal skills

¥ Computer literate.

Y Reliable, Flexible, Hardworking and Dedicated

Lundersigned hereby declares that all details above arc correct according to my

knowledge and beliel.

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