TAREK SAMI SAAD MOHAMED

adiji1@r.postjobfree.com

+971*********

Summary

Motivated professional with history of working closely with several top chefs handling, chopping, frying, sautéing and sauce-making. Core competencies include sense of urgency, active listening and knife skills as well as excellent time management skills. Background as Chef de Partie with well-established fine dining restaurants.

Relevant Key Skills

●Working knowledge of legal requirements regarding kitchen safety,cleanliness, usage of chemicals and HACCP.

●Good communication skills: Can follow and ask questions when needed. Confident in front of an audience. Organised weekly food safety and recipe training.

●Strong knowledge of Mediterranean, Emirati and Arabic Cuisines.

●Good team work with both senior and junior chefs to accomplish the daily tasks and to reach the goal of the company.

●Able to maintain personal and professional development to meet the changing demands of the job.

Employment History

Demi Chef De Partie Verdura Restaurant, Dubai. 01/02/2018 – 19/07/2020.

●Creating fine dining meals for chefs table and VIP guests especially Sheikh Orders.

●Oversee food preparation and production, ensuring food safety procedures always 100% adhered to.

●Fully conversant with various cooking methods like boiling, frying, roasting, grilling and steaming.

● Promoted to Chef de Partie after mastering (sauces, grill, fish, pasta, appetisers, salads and sides). Relied on as an expeditor for line cooks to ensure timely and top quality food preparation.

●Reduced food wastage by 21% by implementing more stringent stock control procedures.

●Hot line (average 100 covers per night) – Fish (Accompaniments), Meat (Accompaniments).

●Trained, managed and guided five line cooks, improving overall performances, service quality and productivity by 20%.

●Participated and in the restaurant‘s award in Grade A in food safety by the Dubai Municipality.

Commis chef VERDURA .01 /04/2017 – 1/08/2018.

●Responsible for a team of 3 Commis Chefs in catering for the restaurant‘s à la carte.

●Working in the grill and pans, responsible for making good pasta of different types.

●Responsible for making stocks and sauces for beef, chicken and fish.

● Maintaining temperature and hygiene books.

●Perfected grilling skills, mastering the art of the flame, cook - to order specs for various cuts of beef.

●Part of the successful pre-opening team at Siraj Restaurant.

●Progressed from the role of Commis Chef to the role of Demi Chef de Partie involving the preparation of chicken and fish dishes.

●Prepared meals for lunch and dining services with an avereage of 100 tables per day.

●Organised and carried out dining events on special occasions and during VIP visits.

Commis Chef Hiliton Hotel-,Cairo 01/04/2014 - 01/2016

●Assist chefs in all areas of the kitchen. Including mearing of ingredients.

●Ensuring hygiene standards are maintained throughout the kitchen.

●Specialised in making breakfast, seafood and stakes in the restaurant.

●Ensuring temperatures of freezers, chiller and blast chiller logs are maintained.

●Developed understanding of all kitchen stations including grill, sauté, garde manger, and prep.

Education

Trading Diploma (2013)

●Subject Diploma in industrial.

●Subject Diploma in Tour Operations.

●Subject Diploma in Business Management and Administration.

Additional Skills Gained:

●L2 Award in food safety and basic hygiene.

●Commis Chef training from World Chefs Academy.

●Basic computer.

●Middle Eastern Cuisine Training by Chef Ahmed El fakier

Awards

Certificate of Merit Award: Emirates Culinary Guild for Three- Course Arabic Diner Menu- Fujairah.(2019)

Employee of the Month Award: In recognition of my dedication, passion and hard work.(04/2018)

Employee of the Month Award: For outstanding performances, service and dedication.(01/2020)

References available on request.

Contact this candidate