Chef Arabic
Resume:
Talented Sous Chef, kitchen leader and team motivator successful at maintaining staff
focus, efficiency and productivity in high-volume, fast-paced operations. Experienced with International cuisine, sourcing ingredients, controlling budgets and boosting restaurant profiles. Conversational. Self-motivated with over 10 years of expertise preparing memorable dishes with fresh ingredients. Well trained in Italian, Arabic, International cuisines Motivated Sous Chef focused on sourcing high-quality ingredients from local sources to drive farm-to-table menus. Proactive and adaptable team player passionate about sustainable cuisine. Gifted professional with undeniable talents. Passionate individual creating healthy dishes made with locally grown ingredients. Ready for new challenge creating tasty meals for successful establishment. Experience
Sous Chef Jan 2020 – Present
Novotel, Ibis & Adagio Premium Al Barsha, Dubai
• Manage kitchen shift operations and ensures compliance with all Food & Beverage policies, standards and procedures Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.
• Assists in determining how food should be presented and creates decorative food displays.
• Maintains purchasing, receiving and food storage standards.
• Operates and maintains all Kitchens equipment and reports malfunctions.
• Supervises and coordinates activities of cooks and workers engaged in food preparation.
• Leads shifts while personally preparing food items and executing requests based on required specifications.
• Encourages and builds mutual trust, respect, and cooperation among team members.
• Handles guest problems and complaints. Maintaining Culinary Goals
• Achieves and exceeds goals including performance goals, budget goals, team goals, etc.
• Empowers employees to provide excellent customer service
• Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills Sous Chef Sep 2019 – Dec 2019
Anantara Eastern Mangroves, Abu Dhabi
• Cultivated positive relationships with vendors to source best ingredients at best prices.
• Maintained well-organized mise en place to keep work efficient and consistent.
• Prevented cross-contamination from utensils, surfaces and pans when cooking and Plating meals for food allergy sufferers.
• Collaborated with vendors to source desired recipe ingredients while maintaining tight cost controls.
• Aligned seasonal plans with ingredient availability and key area events for optimal promotions.
• Disciplined and dedicated to meeting high-quality standards.
• Evaluated inventory levels on weekly basis and placed orders to restock dry goods and produce items before supplies ran out.
• Acted as head chef when required to maintain continuity of service and quality. Highlights
Stocking and replenishing
Recipes and menu planning
Communication skills
Schedule Management
International cuisine
Catering background
Food preparation and safety
Food spoilage prevention
Plating
Organizational capacity
Operability and commitment
Ability to motivate staff and
maintain good relations
Education
Tourism and hotels High
school - Kitchen section Aug
2008
Islam Mohamed
*************@*****.***
Chef De Partie May 2018–Sep 2019
Hyatt Regency, Dubai
• To ensure that the highest standards of food presentation and service are achieved by displaying the products to the highest standards possible make up mise-en-place for service and for the following session according to standard recipes and levels.
involved with developing the menus by putting forward ideas for production. To be able to check the quantity and quality of food and to make a list to bring up to the necessary level for the next service.
• To ensure food is correctly dated, labelled, rotated and stored.
• To inform your superior of any goods required
• Summarizes Section Performance.
• Highlights achievements, problems and challenges
• Seeks out employees concerns and offers assistance.
• Ensuring availability of time for one-to-one interaction of Commis and De Parties Demies
• Makes recommendation on staff movements.
• Monitors performance of Commis and Demies staff and communicates this to each staff on a regular basis through one-on-one counseling.
• Ensure proper care of all equipment and furniture entrusted use
• Understands and strictly adhere to the Rules & Regulations established in the Employees Handbook and the Hotel’s policy on Fire, Hygiene, Health and Safety Demi Chef De Partie Oct 2016 – May 2018
Pullman Dubai Creek City center,Dubai
•Report any and all deficiencies in maintenance issue, kitchen equipment functionality and quality of food products to chef de partie / Sous chef immediately.
• In the absence of the Chef de Partie to take over his/her responsibilities. Ensure compliance with food handling and sanitation standards within their respective areas.
•Work together with the Chef de Partie on the challenges, which are highlighted every month in the Hygiene Audit.
•Proper storage of food. To monitor stock movement and be responsible for ordering on my section.
•To participate in communicating actively within the department.
•Make sure all food is prepared by recipes designated by the Sous chef / Chef de cuisine.
•Report any change of food quality in the preparation to CDP / Sous chef.
•To ensure knowledge of the products, dishes are maintained and communicated to all involved personnel
•Actively participate to learn, record and transmit our culinary skills and recipes to junior chefs and apprentices.
•To comply with the chef de cuisine / sous chef by implementing a new menu / dishes and new regulations.
•Keeps over production and food waste to a minimum, in order to reduce food cost expense.
•Make sure that all Standards and Procedures are in place and followed.
•Temperature control.
•Dating and labelling of food items.
•Maintain decoration that is made out of food.
Languages
Arabic
English
Certifications
PIC Certified
Basic Food hygiene
Training Course & Dubai –
Abu Dhabi
Fire Fighting Training &
First Aid
Sign Language Training
HACCP Egypt & Dubai
Hobbies
Reading.
Swimming
Yoga
Commi I Oct 2015– Oct 2016
Mercure Dubai Barsha Heights Hotel Apartments, Dubai
• Support Chef de Partie or Demi Chef de Partie in the daily operation and work
• Work according to the menu specifications by the Chef de Partie
• Keep work area at all times in hygienic conditions according to the rules set by the hotel
• Control food stock and food cost in your section
• Prepare the daily mis-en-place and food production in different sections of the main kitchen or satellites
• Follow the instructions and recommendations from the immediate Superiors to complete the daily tasks
• Ensure the highest standards and consistent quality in the daily preparation and keep up to date with the new products, recipes and preparation techniques
• Coordinate and participate with other sections of requirements, cleanliness, wastage and cost control
Demi Chef De Partie Oct 2013 – Oct 2015
Intercontinental Sharm El Sheikh,Egypt
Commi I Aug 2009 – Sep 2011
Grand Azure, Hurghada,Egypt
Commi III - Commi II Jul 2007 – Jul 2009
Grand Oasis Resort, Sharm El Sheikh,Egypt
References Available Upon Request.
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