Muhammad AlRaia

Personal Data:

Date of Birth: October 1, 1983

Visa status: Residence/Employment

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

Language: Arabic (Mother language) + English

E-Mail: adp0al@r.postjobfree.com

Educational Background:

Hospitality School

Latakia /Syria

(1996/1997)

Training and Awards:

Person in Charge (PIC) Level 3 Training

Issued Date: October 15, 2014

Expiry Date: October 14, 2019

Hygiene Training Level II

May 30, 2014

Hygiene Training Level II

October 29, 2010

Basic Food Hygiene Training Certificate_( level II )

January 2009

Work Experiences:

Sayad Baher seafood restaurant

* 27/10/2020 presnt (Head chef)

Issue maintenance orders for repair of equipment when required, ensuring damaged equipment is removed from the operation.

Ensure necessary paperwork, administration, controls and records are undertaken and maintained as directed by the Executive Chef to include Health & Safety, Food Safety and any other as requested.

Personally monitors guest satisfaction and takes into account all comments.

Conducts on the job training as per the training plan and whenever required enhancing skill

Creating new menu and menu engineer.

Controlling food waste and following standard of the restaurant.

* Following HACCP Standards and all records during the operation.

Supervise kitchen employees to ensure food preparation, organization and presentation standards are met.

Produce all dishes to a high standard upon presentation of the recipe.

Participates personally in cooking and supervising the preparation/pick-up of dishes.

Maintains minimum waste and ensures portion control is followed.

Supervises during meal periods that buffet table and a la carte mis en place is kept replenished and attractive for the duration of service.

- Times of Arabia Restaurant (Madinat Jumeirah- Dubai)

1st June 2019/TO26/10/2020- (Head Chef)

* Creating new menu and menu engineer.

* Controlling food waste and following standard of the restaurant.

* Following HACCP Standards and all records during the operation.

Supervise kitchen employees to ensure food preparation, organization and presentation standards are met.

Produce all dishes to a high standard upon presentation of the recipe.

Participates personally in cooking and supervising the preparation/pick-up of dishes.

Maintains minimum waste and ensures portion control is followed.

Supervises during meal periods that buffet table and a la carte mis en place is kept replenished and attractive for the duration of service.

Participates in buffet set up and decoration.

Samples foods on regular basis to ensure established standards are maintained.

Assist staff with their job functions to ensure optimum service to guests.

Facilitates communication between kitchen production and service staff.

Ensure that kitchen equipment is in proper working order.

Liaise with the Stewarding Department to ensure a high standard of cleanliness is maintained in the kitchen, its fixtures and equipment.

- Somewhere Hotel Apartment

March 19, 2014 : June 2019, Sous Chef in charge (Pre-Opening Team)

Work hand in hand with the Executive Chef to ensure that food is prepared and presented in accordance with the established standards of the Hotel, food costs are maintained, waste minimized, and a high degree of cleanliness exists throughout the kitchen areas.

Assumes Executive Chef’s duties and responsibilities in his absence.

Conduct daily briefings in the absence or as requested by the Executive Chef to advise on occupancy, guest arrivals/departures, conference requirements and VIP status to ensure full awareness and organization.

Issue maintenance orders for repair of equipment when required, ensuring damaged equipment is removed from the operation.

Ensure necessary paperwork, administration, controls and records are undertaken and maintained as directed by the Executive Chef to include Health & Safety, Food Safety and any other as requested.

Personally monitors guest satisfaction and takes into account all comments.

Conducts on the job training as per the training plan and whenever required enhancing skills, product knowledge and awareness.

- Habtoor Grand Beach Resort and Spa, Dubai/ Five Star Resort Hotel/ 446 Deluxe Rooms/ Dubai, UAE

At Al Basha Lebanese Restaurant

(We got a WHAT’S ON AWARDS 2012, Favorite Lebanese Restaurant, Dubai)

June 2012 until March 2014, Assistant Chef de Cuisine

Briefing the kitchen staff about the hotel status and our restaurant reservations.

Responsible for the whole kitchen when the chef is absent.

Attending the meeting with the Executive Chef.

Making the order on the Market List and follow up the Store Items.

Dec 2009 until May 2012, Chef De Partie

Responsibilities included overseeing (food storage - expiry - hygiene).

Cook the food according to the menu given by the head chef.

Suggest and share to the oriental chef my knowledge and experiences in cooking Arabic dishes.

Inform the oriental chef with regards to the food supplies they needed, before the oriental chef prepares his food requisition.

Attend to day-by-day problems and needs concerning equipment and food supplies, detect and ensure disposition of spoiled or unattractive food, defective supplies/equipment, and other unusual conditions.

Review production schedule to determine food requirements including variety and quantity of food for preparation and to assemble supplies and equipment needed for daily cooking.

Worked for four (4) years in Ramadan Tent.

- Seaworld Reastaurant/ Dubai City, UAE

March 2007 to November 2009, Oriental Chef De Partie

Responsibilities included overseeing (food storage - expiry - hygiene).

Prepares the necessary things to be needed in cooking of food by the oriental chef.

Review production schedule to determine food requirements including variety and quantity of food for preparation and to assemble supplies and equipment needed for daily cooking.

- Metropolitan hotel/ Dubai City, UAE

April 2005 to March 2007, Demi Chef De Partie

Responsible of preparation of oriental food included (salads, mezzeh and main course).

Supporting the Chef de Partie to handle company caterings.

- Al Nakheel Beach Resorts/ Latakia /Syria

July 2000 to January 2005, Commis I

Prepares the necessary things to be needed in cooking of food by the oriental chef.

Starting with some responsibility about kinds of main Arabic mezzeh like (homos - motable -tabouleh - vine leaves - fatoush - oriental salad).

JOB SKILLS:

Can work independently or as part of a team

Good written and oral communication skills.

Good leadership skills

Work under pressure for long hours.

Results driven and self-organized.

Has the ability and willingness to learn new skills.

Very flexible and Susceptible to changes

COMPUTER SKILLS:

MS office (Word, Excel): Fair

Software: Good

Internet: Good

Character Reference:

Available upon request.

Contact this candidate