RESUME

Personal Details:

Name: Alber AshrafWaheeb Dose.

Date Of Birth: 27 / 08/1988

Age: 30

Nationality: Egyptian

Tel number: +1-778-***-****

Email Address: adppzw@r.postjobfree.com

•Higher Institute O_f Tourism and Hotels in Hurghada:

-period of stud: November 2008 to April 2009

Training in the Swiss Academy Hotels in Hurghada(Albatross Hotel, Al_Aqwa Hotel) Identify The Kitchen Section and positions

Clothing For the Kitchen department and some equipment used.

- from November 2009 to April 2010

Learn abut Kitchen equipment and how to use it, and the duties of each grade in each section of the Kitchen

How to arrange and organize the workplace, cleaning the workplace and refrigerators

• STEIGENBERGER HURGHAD:

May 2012 to November

Casual and 3d Commis (kitchen)

Know and master work with the knife and cutting

Arrange refrigerators and freezers and how to store products

Know the different temperatures for storage, preservation or cooking

Ways to breed meat and recognize its type

Help the responsible chef

Help other chefs and knowing about cooking methods

Identify the buffer arrangement at each time (dinner, lunch, breakfast) How to re-fill the buffet

* Mirage Hotel Hurghada (formerly Marmara):

December 2012to February 2013

3rd Commis (kitchen)

In the Department of Gardemangia (Department of Salad)

Identify the cutting methods of the salad section

And also some manufacturing using meat, fish, chicken

I learned how to operate and rotate used materials and keep them from damage Whether they are stored in the refrigerator or store in dry storage

Follow the store for the section and vegetables used

Preparation of fresh and clean vegetables

Help my colleagues in other sections

Find out what's new in the kitchen and follow the open buffet with the help of the chefs in charge

•Desert Rose Hotel in Hurghada:

February 2013 to January 2014

2nd Commission (kitchen)

In the Department of Gardemangia (Department of Salad)

How to prepare breakfast buffet of fresh Vegetables

Identify some types of cheeses and different presentation methods

Methods of serving cold meat

Help the head of the department during the shift

I leamed how to receive vegetables, meat, eggs and fish and how to store them in refrigerators with different temperatures

Follow-up to the warehouse of the department and receipt of the requirements of the warehouse daily and storage methods

I learned about the different cooking methods offish, meat, chicken taking into account the temperatures of each

I got Hazard Analysis and Critical Control points from the Ministry of Tourism and got a Certificate Stating that (HACCP)

•Robinson Soma gay Hurghada:

February 2014 to October 2014

I joined the Halawani section which was nominated by the Egyptian Chefs Association I learned about different types of fruit and prepared them to serve the buffet

I learned about the raw materials used in the Halawani and frozen fruits section I learned about equipment used in the field of candy-making

I learned about sauces such as vanilla, chocolate, and apple sauce

I learned about the ways of receiving fruits and how to store them in refrigerators prepared the buffet, and baked the sponge, cheesecake and muffin

I learned about chocolate with the help of the chefs

* Oscar Grand stores:

October 2014 to December 2016

Demi chef de partie

Consistently offer professional, friendly and proactive guest service while supporting fellow Colleagues

Ensure the consistency in the preparation of all food items for a la carte andor buffet menus according to hotel recipes and standards Actively share ideas, opinions and suggestions in daily shift briefings Ensure all kitchen Colleagues are aware of standards and expectations

Liaise daily with Outlet Chefs to keep open lines of communication regarding guest feedback

Complete daily checks of all mis en place to ensure freshness and quality standards

Maintain proper rotation of product in all chillers to minimize wastage/spoilage

Have full knowledge of all menu items, daily features and promotions

Ensure the cleanliness and maintenance of all work areas, utensils, and equipment

Follow kitchen policies, procedures and service standards

Follow all safety and sanitation policies when handling food and beverage

»EPOCH:

Februar 2017 to June 2017

Chef de partie

Prepare menus in collaboration with colleagues

Ensure adequacy of supplies at the cooking stations

Prepare ingredients that should be frequently available (vegetables, spices etc.)

Follow the guidance of the executive or sous chef and have input in new ways of presentation or dishes

Put effort in optimizing the cooking process with attention to speed and quality

Enforce strict health and hygiene standards

Help to maintain a climate of smooth and friendly cooperation

Ensure that the production, preparation and presentation of food are of the highest quality at all times.

Ensure highest levels of guest satisfaction, quality, operating and food costs on an ongoing basis.

Knowledge of all standard procedures and policies pertaining to food preparation, receiving, storage and sanitation.

Full awareness of all menu items, the recipes, methods of production and presentation standards.

Follows good preservation standards for proper handling of all food products at right temperature.

Operate and maintain all department equipment and reporting of malfunctioning.

Ensure effective communication between staff by maintaining a secure and friendly working environment.

Establishing and maintaining effective inter-departmental working relationships.

Have excellent knowledge into menu creation, whilst maintaining quality and controlling costs in a volume food business

• orri gourmet:

June 2017 to December 2017

Chef de partie

Prepare menus in Collaboration With Colleagues

Ensure adequacy of supplies at cooking station

Prepare ingredients and ensure preparation and presentation of food is of the highest quality

Follow the guidance of the executive or sous chef

Enforce strict health and hygiene standards

Full awareness of all food products at right temperature

Ensure effective communication between staff

Knowledge of food costs

• glowbal Georgia restaurant l td

January 2018 to Present

Line cook

Prepare and cook complete meals or individual and food

Prepare and cook special meals as instructed by chef

Supervise kitchen helpers

May assist with inventory and records of food, supplies and equipment May set up and oversee buffets

May clean kitchen and work area

May determine size of food portions, estimate food requirements, and monitor and order supplies

My train kitchen staff

Thanks for giving me this precious time of yours

Alber Dose.

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