Manager Chef

*

OMAR BEKKARA

Email: *********@*******.***

Phone no.: +961********

Town: Beirut lebanon

DOB: 8th October 1982

POB: Lebanon

CHEF SPECIALIST

I am a self-motivated professional with outstanding skills as both Chef and Manager. Superior leadership and interpersonal skills; ability to build rapport with customers and colleagues; innate ability to interact effectively with people of various cultures and backgrounds and succeed in high-pressure challenging and deadline-driven environments. Seeking to bring strong supervisory food prep and organizational skills to the table with a respected organization that values hard work commitment and vision.

My objective is to become associated with an organisation where education, background, creativity and hard work are appreciated and welcomed & seeking a position that is challenging while leaning and sharing many years of experience in all aspects of culinary and food service industries.

PROFESSIONAL EXPERIENCE

1. The Gathering Restaurant, Lusaka, Zambia – Executive Chef

Reporting to the Managing Director

01/11/2019 to date October

Duties

• Perform monthly inventory duties plate and recipe costing menu designs.

• Recruit interview hire train and supervised front- and back-of- house employees.

• Initiate and maintain excellent vendor relationships.

• Manage daily kitchen operations and create standards that exceed safety and health regulations; identify and provide solutions for any problem areas,

• Handled interviewing staff interviewing hiring and training tasks for all restaurants.

• Served as floor manager and training chef.

• Ordered all inventory; held weekly staff meetings to ensure a smooth-running operation.

• Created five new menus and a wide range of recipes. AREA OF EXPERT

• Leadership Management

• Time Management

• Food safety & sanitation

• Regulatory compliance & documentation

• Staff training/development

• Production metrics

• Strong butchery skills

• Batch cooking

• Resilience

• Teamwork

• Creativity

• Multitask

• Willingness to Learn

• Cleanliness

LEADERSHIP QUALITIES

• Passionate

• Humility and open minded

• Inspirational by inspiring others through

goodwill and hard work

• Positive attitude towards life

• Self-awareness

• Empathy and compassionate

EDUCATION

• Diploma in Hotel Management at Pigier

Beirut College in Lebanon – 2004 to 2005.

ACHIEVEMENTS

• Played an instrumental role by growing the

company with new chefs and training them.

• Creating of all menus

• Food cost control

•

2

• Performed with ease and efficiency under significant pressure in fast-paced environment.

2. To-gather Dbaye, Lebanon – Sous Chef

Reporting to

June 2018 to Iuly 2019 closed

Duties

• Develop new menu options based on seasonal changes and customer demand.

• Assist with the preparation and planning of meal designs.

• Ensure that kitchen activities operate in a timely manner.

• Resolve customer problems and concerns personally.

• Monitor and record inventory, and if necessary, order new supplies.

• Provide support to junior kitchen employees with various tasks including line cooking, food preparation, and dish plating.

• Recruit and train new kitchen employees to meet restaurant and kitchen standards.

• Create schedules for kitchen employees and evaluate their performance.

• Adhere to and implement sanitation regulations and safety regulations.

• Manage the kitchen team in the executive chef's absence. 3. Baguette & Company, Lebanon – Sous Chef/Supervisor Reporting to the Manager

Feb 2017 to Sept 2017 closed

Duties

• Coordination of morning prep list completion and front line set up

• Ensuring customers receive friendly and efficient service

• Menu planning, including specials, soups, salads and catering events

• Constant monitoring of prepped food levels and supplies

• Preparing prep list according to anticipated volumes

• Completing freezer pull list according to anticipated volumes

• Ensuring that temperature and sanitizer logs are completed daily

• Ensuring White-water Food Safe Policy is followed by all kitchen staff.

• Implement all risk management procedures as per White-water Ski Resort

• Keep a clean, organized and safe working area at all times

• Other Duties as Assigned

INTERESTS

• Cooking

• Learning languages

• Travelling

•

REFERENCES:

1. Mr. Jad Choueiry

Baquette and Company

Managing Director

Cell: +961-*-***-***

Email: jadbaguetteandco.me

2. Mr. Woody Abou Jalad

Duo restaurant

Chef

Cell: +961-*-***-***

Email: *********@*****.***

3. Mr. Toufic Younan

To-guather restaurant

General Manager

Cell: +961-*-***-***

Email: ******.******@*****.***

4. Mr. Nader Jalloul

Marguarita restaurant

Chef

Cell: +961-*-***-***

Email: **************@*****.***

7. Baquette Sandwishes Koraytem (lebanon)

– Chef de partie

Reporting to management

Feb 2004 to Dec 2005

Duties

• Created systems to control spoilage and

preserve foods

• Developed and maintained food and supply

inventory controls

• Supervised daily kitchen operations

3

4. SP Holding Company(lebanon)– Chef

Reporting to chef George mansour

September 2016 to Jan 2017 the agreement was to do 4 opening then will see where the chef want me in with restaurant

Duties

• Direct, prepare or supervise cooking and other food preparation activities on a daily basis

• Monitor and oversee sanitation practices to ensure that regulations and standards of cleanliness are always being strictly adhered to by employees. Make corrections or terminate employees as needed when standards are not being followed

• Coordinate all food purchasing, budgeting and planning operations with other staff members

• Analyze recipes and make menu changes when necessary to keep customers happy and to minimize overhead costs when possible

• Meet with customers as needed to arrange menu items and negotiate prices for catering weddings, banquets and other special occasions

• Inspect cooking equipment, supplies, work areas and ingredients to ensure constant conformance to regulatory standards

• Determine when additional help is needed to maintain satisfactory service, then recruit, interview and hire staff when needed, including kitchen workers and cooks

• Establish production and staff schedules to ensure that there is sufficient help at all times to ensure timely delivery of food services

5. Margarita sin el fil (lebanon) – Chef

Reporting to chef nader jalloul

Sept 2015 to Aug 2016

Duties

• Manage relationships with distributors and resolve issues with vendors promptly

• Follow the budget established by the restaurant manager

• Ensure safety and sanitation practices in the kitchen

• Manage kitchen staff and delegate tasks related to meal prep, cooking and delivering food to diners in a timely fashion

• Maintain the schedule for kitchen staff

• Monitor food and labor costs

• Keep up with industry trends and create new recipes in collaboration with the Sous Chef.

6. Paul bakery (lebanon) – Chef outlet

Reporting to chef toni hanna

May 2012 to december 2013 i left in Christmas

8. Famous Pizza Downtown (lebanon) – Line

Cook

Reporting to chef

April 2003 to Jan 2004

Duties

• Responsible for making sure that there was

always plenty of supplies in the kitchen.

• Assisted in developing new pizza recipes

based on customer requests.

• Responsible for maintaining a clean kitchen

at all times.

9. Frattello House of Tea (lebanon )– Waiter

Reporting to manager

Jan 2003 to March 2003

Duties

• Created systems to control spoilage and

preserve foods

• Developed and maintained food and supply

inventory controls

• Supervised daily kitchen operations

10. El Saha Restaurant – Airport Road

(lebanon) – Line Cook

Reporting to management

Feb 2002 to Dec 2003

Duties

• Created dishes for a busy high-volume

seafood restaurant by grilling fish, steaming

shrimp, frying ingredients and plating for

table service.

• Maintained a clean work area by regularly

wiping down counters, removing debris, and

keeping workspace clear and free from

clutter.

• Achieved a top dining satisfaction rate of 95

percent on survey results after restaurant

patrons were finished with their meal.

• Cooked food orders for patrons in a busy

steak restaurant by grilling meat according to

the guest’s preferred temperature.

• Provided food garnishes to plates when

ready for table service by using various

embellishments like parsley, lemon slices

and tomatoes.

4

Duties

• Coordinated the execution of all menu items, managing issues such as quality, timing, portioning and presentation.

• Managed staffing, prepared weekly schedules, assigned duties and trained new employees.

• Developed custom menus for special events.

• Collaborated by ensure all staff was trained on menu and prepared to provide exceptional customer service.

6. Duo Restaurant (lebanon) – Chef

Reporting to chef woody abou jalad

Oct 2010 to March 2012

Duties

• Perform monthly inventory duties, plate and recipe costing, menu designs

• Recruit, interview, hire, train, and supervised front- and back-of- house employees

• Initiate and maintain excellent vendor relationships

• Manage daily kitchen operations and create standards that exceed safety and health regulations; identify and provide solutions for any problem areas

• Managed a series of multiple orders, up to 12

at a time, so guests at the same table would

get their food out at the same time.

Contact this candidate