Executive Chef Customer Service

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PERSONAL DETAILS

Given Names

Hussein

Family Name Ali Ahmad

Date of Birth 11-October-1987

Nationality Lebanese

Marital Status Single

1st language: English : Advanced Mobile: 66421033

2st language: Arabic : Fluent E-mail *****************@*****.***

(Residence) Salmiya, Block10 Country Kuwait

A VAILABILITY AND P REFERENCES

Available from Now

Preferred position 1

Restaurant Manager

Preferred position 2

E DUCATIONAL B ACKGROUND & Q UALIFICATIONS

From October 2003 Technical Bachelor in Food Production To July 2007 Nabatieh

Computer Skills

Microsoft Office (Word – Excel)

C AREE R A CH IEVEMENTS & A WARDS

An Opportunity to work in a Reputable Hotel or Restaurant and Succeed through Achieving Targets P ROFESSIONAL STRENGTHS AND SPECIAL SKILLS

Computer proficiency/ Leadership experience

Communication skills / Organizational know-how / People skills / Collaboration talent

Problem-solving abilities.

Multi-Unit Manager

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P ROFESSIONAL E XPERIENCE

From January 2021 Establishment Kout Food Group

To February 2022 City Salmiya, Sharq

Position Multi-Unit Manager Country Kuwait

Responsibilities & Duties

Develop budgets and ensure department adheres to it.

Participate in developing policies and procedures.

Manage staff.

Hire, train, a workers as needed.

Handle employee relations.

Attend and preside over meetings.

Maintain employee records.

Manage and direct overall operations.

Set goals for each department.

Clearly communicate goals to department heads.

Measure the success of each department.

Manage support staff.

Delegate responsibility.

Generate and present reports on departmental goals.

Participate in seminars and conferences.

Motivate and encourage employees.

Participate in lead generation and business development.

Ensure high customer and client satisfaction.

Solicit customer feedback.

Ensure inventory is stocked and consistently replenished. P ROFESSIONAL E XPERIENCE

From January 2019 Establishment Kout Food Group

To December 2020 City Salmiya, Sharq

Position Restaurant Manager Country Kuwait

Responsibilities & Duties

Ensuring incoming staff complies with company policy

Training staff to follow restaurant procedures

Maintaining safety and food quality standards

Keeping customers happy and handling complaints

Organizing schedules

Keeping track of employees’ hours

Recording payroll data

Ordering food, linens, gloves and other supplies while staying within budget limitations P a g e - 3

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P ROFESSIONAL E XPERIENCE

From January 2017 Establishment Kout Food Group

To December 2018 City Salmiya, Sharq

Position Assistant Manager Country Kuwait

Responsibilities & Duties

Build a well-developed and high-performing team that works together collaboratively.

Collaborate with the team to ensure the company is providing consistently excellent products and service,

and that the environment is inviting and well-stocked

Setting a daily employee objectives and schedules to achieve and exceed company productivity and sales goals

Monitor performance and report on progress

Adhere to department policies and procedures

Partner with senior manager to ensure quality customer service and supervise a team with diverse

talents and responsibilities

Meeting With regularly with management to report and plan strategic plans for team objectives

Manage controllable expenses and supplies within approved budgets to achieve profitability targets

Monitor customer and client satisfaction, and quality assurance, reporting any problems, accidents,

unsafe conditions, or equipment trouble to management

Track performance and conduct employee reviews

Ensure inventory is stocked and consistently replenished.

Promote company's mission and values.

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P ROFESSIONAL E XPERIENCE

From December 2015 Establishment Kout Food Group

To December 2016 City Salmiya, Sharq

Position Shift Manager Country Kuwait

Responsibilities & Duties

consistently meeting or briefing for Back of the house staff

meeting and exceeding customer expectations

managing restaurant controls (food and labor)

Beat all financial targets

following safety and security procedures

completing the floor plan for the next shift

develop a pre-shift plan and implementing to lead the team in each shift and

ensure the company service standards are upheld

check customer enjoying their meals and take action to

correct any problem

overseeing all areas ordering and receiving orders P a g e - 4

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P ROFESSIONAL E XPERIENCE

From November 2013 Establishment Kout Food Group

To November 2015 City Salmiya, Sharq

Position Sous Chef Country Kuwait

Responsibilities & Duties

Helping in the preparation and design of all food and drinks menus

Produce high quality plates both design and taste wise

Ensure that the kitchen operates in a timely way that meets our quality standards

Fill in for the Executive Chef in planning and directing food preparation when necessary

Resourcefully solve any issues that arise and seize control of any problematic situation

Manage and train kitchen staff, establish working schedule and assess staff’s performance

Order supplies to stock inventory appropriately

Comply with and enforce sanitation regulations and safety standards

Maintain a positive and professional approach with coworkers and customers

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P ROFESSIONAL E XPERIENCE

From October 2011 Establishment Kout Food Group

To October 2013 City Salmiya, Sharq

Position Chef De Parties Country Kuwait

Responsibilities & Duties

Taking care of daily food preparation and duties assigned by the superiors to meet the standard and the Quality set by the Restaurant.

Following the instructions and recommendations from the immediate superiors to complete the daily tasks.

Coordinate daily tasks with the Sous Chef.

Responsible to supervise junior chefs or commis

Estimate the daily production needs and checking the quality of raw and cooked food products to ensure that standards are met.

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. P a g e - 5

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P ROFESSIONAL E XPERIENCE

From September 2010 Establishment Kout Food Group

To September 2011 City Salmiya, Sharq

Position Demi Chef De Partie Country Kuwait

Responsibilities & Duties

Preparing food items and meal components at stations.

Following directions provided by the head chef.

Collaborating with the rest of the culinary team to ensure high-quality food and service.

Keeping areas of the kitchen safe and sanitary.

Stocktaking and ordering supplies for all stations.

Improving food preparation methods based on Costumers feedback.

Assisting in other areas of the kitchen when required.

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P ROFESSIONAL E XPERIENCE

From August 2009 Establishment Kout Food Group

To August 2010 City Salmiya, Sharq

Position Demi Chef Country Kuwait

Responsibilities & Duties

Set up workstations with all needed ingredients and cooking equipment Prepare ingredients to use in cooking

(Chopping and peeling vegetables, cutting meat etc.)

Cook food in various utensils or grillers

Check food while cooking to stir or turn

Ensure great presentation by dressing dishes before they are served

Keep a sanitized and orderly environment in the kitchen

Ensure all food and other items are stored properly

Check quality of ingredients

Monitor stock and place orders when there are shortages P a g e - 6

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P ROFESSIONAL E XPERIENCE

From July 2008 Establishment Kout Food Group

To July 2009 City Salmiya, Sharq

Position Commis Country Kuwait

Responsibilities & Duties

Deliver first class service to the staff, students and visitors.

Pick up stores, arrange food and ingredients in the prescribed manner.

Cooking and presenting as per the standardized recipes.

Make sure that the correct quantities are made with the correct Items.

Helping in the control of all food items in storage and rotation

Maintain quality & consistency.

Effective utilization of raw materials Control wastage.

Assist in food trial for menu changes.

Completing any other tasks reasonably requested by the Chef De Partie or Sous Chef

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