Sami Harouni

Dubai /UAE P.O.Box (*****)

Mobile: +971-**-*******

Email: ado4e1@r.postjobfree.com

Objective:

Seeking an Executive Pastry Chef position where I can use my culinary skills in order to provide exceptional services. Employment History:

October/2016 – Till Present: Pastry & Bakery Section Manger, Majid Al Futtaim Retail,

Responsibilities:

• Responsible for the Production of all Pastry & Bakery Kitchen.

• Responsible for developing new recipes and training the production team.

• Reporting and responsible for assisting the Store manager for managing daily operation.

• Responsible for all Pastry & Bakery production, planning, and manning; leading a team of 30 Chefs

• Ensure continuous development and training of Pastry & Bakery Department and Chefs.

January/2008 – July/2016:Executive Pastry Chef, Crowne Plaza Dubai. Dubai, UAE

(568 rooms and suites, 13 restaurants, Banquets up to: 1500 guest and 14 meeting rooms)

Responsibilities:

• Responsible for the Production of all Pastry & Bakery Kitchen.

• Reporting and responsible for assisting the Executive Chef for managing daily kitchen operation.

• Responsible for all Pastry & Bakery production, planning, and manning; leading a team of 16

• Assisting the Executive Chef in managing the Kitchen Department and 135 Team Members.

• Ensure continuous development and training of Pastry & Bakery Department and Chefs.

• Prepare, maintain and update pastry & bakery recipe, card files, Picture files.

• Responsible and a Kitchen Leader in the “HACCP Team” where we have achieved “ISO 22000” at the Crowne Plaza Dubai.

• Responsible for the development of new ideas, trends and equipment for the kitchen.

• Create the Monthly promotions for all outlets & pastry in the Hotel.

• Maintaining the food cost and ordering for the Pastry & Main Kitchen.

November/2005 – December/2007: Executive Pastry Chef, Al Raha Beach Hotel. Opening Team

First Luxury Boutique 5 Star Hotel in Abu Dhabi, UAE, affiliated with Preferred Hotels and Resorts

(110 rooms and suites. 24 Villa, 7 restaurants, Banquets 500 guest and 5 meeting rooms)

Responsibilities:

• Responsible for assisting the Executive Chef, F&B Manager for the Opening of the hotel

• Responsible for ordering equipment and recruiting pastry team for the opening of the hotel

• Helping the Executive Chef in Standardizing All S.O.P of all the kitchen, Pastry & Bakery

• Ensure continuous development and training of Pastry & Bakery Cooks

• Prepare, maintain and update pastry & bakery recipe, card files, Picture files, and train the team.

• Insure HACCP Implementations in the hotel to get certified. December/2002 – November/2005: Pastry Chef,

Intercontinental Al Ain resort, Abu Dhabi, UAE

(216 rooms and suites. 22 Villa, 8 restaurants, Banquets 1800 guest and 6 meeting rooms)

Responsibilities:

• Supervise all preparation for the Daily production of pastries, dessert, petit fours, cakes, pies, cookies, bakery production and planning of the Pastry Department

• Prepare, maintain and update pastry & bakery recipe card files.

• Avoids waste by the systematic use & rotation of materials

• Maintain high level of visual attractiveness and tastes of all pastry and bakery items produced.

April/2002 – November/2002: Pastry Sous Chef, Anassa Resort, Polis, Cyprus

Luxury 5 Star Hotel in Cyprus, affiliated with

Preferred Hotels and Resorts

(175 rooms and suites. 22 Villa, 8 restaurants, Banquets 500 guest and 4 meeting rooms)

Responsibilities:

• Reporting and responsible for assisting the Executive Chef / Delegate in supervising and coordinating all activities of personnel engaged in preparation of pastries, dessert, petit four, cakes, pies, cookies, bakery production, daily, weekly and monthly special dessert for all outlets and participating in their activities.

September/1999 – April/2002: Pastry Chef, Forte Grand (Le Royal Meridien Now), Abu Dhabi, UAE.

(277 rooms and suites. 11 restaurants, Banquets 500 guest and 4 meeting rooms)

Responsibilities:

• Assisting the Executive Chef, Arranging daily duties for staff and follow up on them, providing cakes and pastries to all outlets of the hotel on a daily basis, Responsible for the new menus and the specialty dessert for functions, outlets, theme nights, Maintain hygiene and sanitation standard, Prepare and train the staff on wide variety of Pastries, cakes, petit four, mousses, pies, Ensure development and training of the pastry and bakery staff. November/1997 – September/1999: Assistant Pastry Chef, Forte Grand

(Le Royal Meridien Now), Abu Dhabi, UAE.

(277 rooms and suites. 11 restaurants, Banquets 500 guest and 4 meeting rooms)

December/1996 – November/1997: Demi Chef De partie Pastry, Forte Grand

(Le Royal Meridien Now), Abu Dhabi, UAE.

January/1996 – December/1996: Pastry First Commis, Sheraton Hotel, Abu Dhabi, UAE.

November/1994 – January/1996: Pastry First Commis, Le Meridien Hotel, Damascus, Syria.

AWARD RECEIVED & ACHIEVEMENTS:

• November – 2012 Task Force for the Grand Opening Of Crowne Plaza Business Park in Qatar

• March / 2009 Winning Way Hero For Work Better Together at Crowne Plaza Hotel (Dubai)

• March / 2008 Winning Way Hero For Aim High at Crowne Plaza Hotel (Dubai)

• I was the Host Chef for a 15 episodes on the TV Show “How Is Your Health” (Kief Al Saha) on Abu Dhabi TV, to speak and prepare -lively- healthy food for diabetic in April / 2007

• Awarded with a Certificate from the Imperial College London Diabetes Centre in Abu Dhabi for preparing and showing healthy food and desserts options.

• Awarded By The Association Of Emirates Culinary Guild

(Certificate of Merit for Pastry Sugar Show Piece

February 2004)

• Awarded By The Association Of Emirates Culinary Guild

(Bronze Medal for the Black Box Competition

October/2004)

• Awarded By The Association Of Emirates Culinary Guild

(Bronze Medal for Pastry Show Piece Made from Sugar. 2001)

• Awarded By The Association Of Emirates Culinary Guild

(Acknowledgement for participating with 6 Plated

Desserts. 1999)

PROFESSIONAL STRENGTHS:

• Experienced in supervising multinational workforce & enjoys passing knowledge to the team.

• Experience in Opening Hotels and setting up standards and SOP’s.

• Good in Sugar, Chocolate, bakery & Viennoiserie.

• Creating new dessert for the set menus, ala Carte and new cakes.

• Good in international buffet, coffee breaks.

• Easy-going, fair and respectful attitude.

• Hands on the job with an open personality.

• Establish and maintain effective employees and guest relations. Training Profile:

• Accelerated Leadership Developing Program for potential department head

• Coaching for Peak Performance

• Solving everyday problems

• Build Great Teams

• Certified PIC (Person In Charge) For HACCP By Dubai Municipality

• Certified First Aider

• Craft Training Certificate

• SWEET Seller Trainer for F&B Department

• HACCP AWARNESS Training

• Intermediate Certificate in Food Hygiene

• Appraisal Skills

• Leader ships Skills

Extra Curriculum: Training On-line through “Harvard University”

• Goal Setting

• Team Leadership

• Difficult Interactions

• Developing Employees

• Managing upward

• Time Management

• Coaching Employees

• Persuading others

Key Skills:

Basic Programs: Windows XP, Microsoft Office, (Word, Excel, Power Point).

Specific Software: FBM, QMS

Languages: Arabic, English (fluent), French

(Satisfactory)

Education:

1994-1995 Hotel Management “Minor” Centre De Hotelier, University of Syria /Damascus

1992-1994 Kitchen & Pastry Culinary Arts “Major”

Centre De Hotelier Syria /Damascus

1991-1992 High School Certificates: Science Award, Najm Al Dien High School

PERSONAL INFORMATION:

• Marital status: Married

• Date & Place of Birth: 08th/ May/ 1975 Damascus, Syria REFERENCES:

• References are available upon request.

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