Department Head Engineering Project

Mohamed Chmousa Alo

Address: Qatar, Doha/ Umm Ghuwailina

Marital Status: Married

Nationality: Syrian

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

Phone: +974********

Objective:

Seeking a challenging and dynamic position with a growing firm to add some value for the better growth and profit of the organization along with developing my knowledge and skills

Profetional Key Skills:

Pay Trax, Sunfish

Scala, FMC, Jana

Microsoft office (word, excel, power point )

Assets Management

Pre-opening Hotels

Logistic Management

Team Building

Propare Communication

Languages:

Arabic native language fluent writing and speaking

English good writing and speaking

Personal Information:

Hobbies: Music, Jogging, Hiking, Photography, football Education:

June 2005: Aleppo Institute of Hotels and Tourism Culinary Diploma Aleppo, Syria High School

September 2001: High School of Hotels and Tourism Culinary Diploma Aleppo, Syria Work Experience:

Al Najada Hotel by Tivoli, (Minor Group) Doha (August 2018 till now Executive Sous Chef in charge-Pre-Opening Team ( Department Head )

Handling the AFC Championship group and following Qatar clean program

Handling 3 resturant including Room Service and Banquet.

Create and develop new dishes and recipes by keeping up with the latest market trends

Good communication skills and basic knowledge of banquet set up

Assist in the preparation and control of daily and weekly market lists

Improving the food cost through strategic purchasing, without negatively affecting predetermined quality standards

Foster positive thinking and motivation with peers & subordinates by giving active assistance on more efficient ways of running the kitchens

Find ways to improve the efficiency of the operations which will benefit our clients

Compiling the annual marketing plans and budgets

Strong organizational skills to details while meeting established deadlines

Strong attention to details and the ability to handle multiple tasks

Is proficient in the costing of menu and buffets; ability to determine and analyse gaps between actual and potential food costs as well operating expenses

Develops written spec sheets for each menu item to include; name, description, portion size, ingredients, cost per serving and menu price. Also responsible for taking pictures of all menu items and for maintaining both the photos and spec sheets in a central location. (This is for the on-going training of staff, to serve as a reference for the special dietary needs of guests’ and to ensure the consistency in both menu preparation and presentation.)

Develops strong working relationships with other Department Managers to ensure communication and teamwork is at an optimum

Keeping daily inventory records,

Improved employee Gallup survey

Develops food preparation techniques and supplies ordering system that minimizes wastage.

Planned menu and executed daily breakfast, lunch and dinner buffet restaurant with 200 seating capacity. Millennium Plaza Hotel, Doha (September 2017 August 2018) Executive Sous Chef in charge-Pre-Opening Team ( Department Head )

Opening of banquet venue along with 4 meeting rooms and create new menus with different options

The ability to handle all situations professionally and excellent interpersonal skills to deal effectively with guests, management and employees

Planning and organization, a great commitment to deliver high level of customer service

Maintaining the costing of menu and buffets, and ability to determine and analyse gaps between actual and potential food costs as well operating expenses

Ability to deal professionally, courteously and tactfully with the public and co-workers

Good working knowledge of accepted safety and sanitation standards

Excellent communication and organizational skills; reading, writing, and oral proficiency in the English language.

Create and develop new dishes and recipes by keeping up with the latest market trends

Directed all food preparation and catering activities.

Coordinate, plan, participate, and supervise the production, preparation and presentation of food for a unit within the account

Enforced strict HAACP and sanitation polices set by the company

Maintains consistency of all presentations

Handling the football team

Novo Cinema, Mall of Qatar Doha (July 2017 till September 2017) Executive Chef in Charge for all novo cinemas

Fully in charge for all Novo Cinema in doha

Develop and create new menu for (al Majles) VIP cinema restaurant

Maintain high product quality aboard our VIP restaurant Universal Specialty Food Group, Doha (March 2017 till June 2017) Corporate Demonstration Chef

Training about all the product using in our company.

Achieve company and client financial targets and goals;

Develop and maintain client and customer relationships;

Develop strategic plans; create a positive environment

Participating at Gulf food exhibition in Dubai

Rotana City Center, West Bay, Doha (July 2016 till November 2016) Specialty Outlet Chef – multi cuisine

Create and develop new dishes and recipes by keeping up with the latest market trends

Enforced strict HAACP and sanitation polices set by the company

Build menus using local ingredients

Responsible for maintaining daily checklists and sanitation of the kitchen along with ensuring safe food handling practices

Assists in the creation, usage, and follow through of prep lists, cleaning list, and closing lists

Advises superiors and/or management of anticipated problems

Ability to work effectively with individuals from different viewpoints and backgrounds utilizing teamwork in daily work activity

Oversees all production and service of food in all kitchen areas. This role assures quality, consistency and proper presentation

Grand Hyatt Doha Hotel, West Bay, Doha (October 2012 till June 2016) Chef De Cuisine – in Majlis Restaurant (Arabic Food) including the Banquet kitchen

• In charge of duty roster for Majlis Kitchen staff

• Improved employee Gallup survey

• Good communication skills and basic knowledge of banquet set up

• Setting up buffets and canapés for more than 800 guests Function and catering business

• Menu engineering project for Arabic Restaurant Majlis to set up fusion dishes, i.e.: Cherry Kebab, Majouka, KebbeSfarjalieh, etc…

• Task force to Hyatt Regency Kathmandu (From 12/02 until 18/02)

• Task force (Arabic promotion) Park Hyatt Chennai (from 19/08 until 31/08)

• Achieving Fact Award

Elite Group Hospitality, Elite Seef Residence and Hotel, Manama, Bahrain (January 2011 till October 2012) Chef de Partie – In charge of all Kitchen Operations

• Setting up international buffets on daily basis serving more than guests

• Training for the kitchen staff: Hygiene, Quality control, inventory Control

• Cost Control project to reduce waste (Achievement: %28 cost for three months in Q2 2012) Gemini Group, Nanerg Restaurant, Damascus, Syria (November 2008 till November 2010) Chef de Partie-Arabic Cuisine

• In charge of Hot section for Mezza preparation

• Preparing breakfast menu and service for 100 guests per day Four seasons Hotel Damascus, Damascus, Syria (October 2005 till September 2008) Demi Chef de Partie-Pre-Opening Team

• In charge of hot sections and assisting Chef for banquet preparation for Al Halabi restaurant

• Preparing mini sandwiches, mini desserts for the High tea lounge outlet

• Making amuse bouche and assortments for XO Bar, Cigar lounge Bar

• Transferred to kitchen Banquet; Cooking international buffets for weddings serving with more than 1000 guests

• Transferred to saffron Kitchen-all dining restaurant and assisting in preparing Asian based food part of the daily themes.

Dar Zammaria Hotel, Aleppo, Syria (January 2002 till July 2005) Commis-Traditional Arabic & International food restaurant

Ramses Hotel, Aleppo, Syria (January 2001 till January 2002) Commis-International food restaurant

Rommano Restaurant, Aleppo, Syria (January 2000 till January 2001) Commis-Italian food restaurant

References

Upon request

Contact this candidate