Post Job Free

Resume

Sign in

Chef de partie, a la carte cuisine, french and italian cuisine...

Location:
Salmiya, Hawalli, 20, Kuwait
Salary:
.
Posted:
May 08, 2022

Contact this candidate

Resume:

Mobile :

+965-********

Address :

Salmiya- Kuwait

Permanent home address

El kef, Tunisia

Email address

adqz7g@r.postjobfree.com

About Me

DOB & PLACE: 11/07/1987

El kef, Tunisia

Height: (185cm)

Passport No:H122894

DOI – 29/11/2020

DOE – 28/11/2025

Visa Status :

Residence

Nationality:

Tunisia

Language:

Arab, French, English

References are furnished upon request

Education

- Tourist Training centre at nabeul 2010

Training B.T.P (basic diploma of technician at cooking) Hospitality

Computer Skills

MS Office and Excel Applications, Power Point, P.O.S

Name : Haythem daoudi

Competency Summary

Experiences:

Proven experience in a Chef de Partie role

Excellent use of various cooking methods, ingredients, equipment, tools and processes

Ability to multitask

Ability to work efficiently under pressure

Great time management skills

Great communication and interpersonal skills

Knowledge of best and latest cooking practices

Culinary school diploma

Creer History

Universal food company (UFC) january 2020 till date

Kuwait

Chef de partie

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

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

Coordinates daily tasks with the Sous Chef.

Responsible to supervise junior chefs or commis.

Able to 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.

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

Follows good preservation standards for the proper handling of all food products at the 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 of menu creation, whilst maintaining quality and controlling costs in a volume food business.

Personally responsible for hygiene, safety and correct use of equipment and utensils.

Ability to produce own work in accordance with a deadline and to assist and encourage others in achieving this aim.

Checks periodically expiry dates and proper storage of food items in the section.

Consults daily with Sous Chef and Executive chef on the daily requirements, functions and also about any last minute events.

Guides and trains the subordinates on a daily basis to ensure high motivation and economical working environment.

Should be able to set an example to others for personal hygiene and cleanliness on and off duty.

Daily feedback collection and reporting of issues as they arise.

Assess quality control and adhere to hotels service standards.

Carry out any other duties as required by management.

Al- Yaqout Group November 2017 to December 2019

Kuwait

Bakery Section head

Designing and improving recipes.

Measuring and combining ingredients and using mixers, blenders, heat sources, and other equipment to make baked goods, such as cookies, bread, cakes, etc.

Decorating and displaying finished products.

Testing ingredients and finished goods to ensure that each item meets food safety and quality controls.

Greeting customers, answering questions, making recommendations, accepting orders and payments, and providing exceptional customer service.

Keeping records relating to deliveries, inventory, and production levels.

Taking client information and ensuring that deliveries are fulfilled accurately and on time.

Cleaning and restocking workstations and ensuring that all equipment is sanitized and prepared for the next shift.

Sultan center August 2016 to August 2017

kuwait

Baker

Prepare and bake foods.

Prepare and make all bakery items for a large number of guests.

Lead a team of bakers to prepare bakery items for banquets and events.

Inspect and ensure proper color combination for all baked items.

Provide training to staff in baking activities.

Meet the requirements of clients.

Ensure proper storage of all items in refrigerators and freezers.

Ensure product freshness and food safety.

Assist and support senior chef and other bakers.

Retain existing customer-base through preparation and serving of tasty items.

Test baked items by tasting or smelling them.

Catering flight Saudi Arabia airlines December 2011 to August .2015

Saudi Arabia

COOK

Prepares, cooks and presents all recipes contained in authorised recipe books

To maintain a smooth operation on a day to day basis in all food preparation/service

To serve all menu items in line with portion sizes and garnishes

To ensure that the highest standard of food prepared, cooked and served to customers is maintained by checking quality of products and following correct cooking practices

Ensure all service times are adhered to Carries out hygiene procedures. Food temperature records maintain.

Able to do food sculptures

Complies with and ensures food hygiene and checks assistant cooks for personal hygiene

Clean the kitchens and working areas

Ensures Fire / Safety Procedures are carried out

Fulfils his/her obligation under applicable regulations

To ensure that manual handling procedures and safe lifting techniques are adhered to at all times

Assist in the receipt and storage of food supply

Reports on the quality and quantity of food supply

Ensures correct recovery and storage of leftover food for recycling

Applies nutritional knowledge and ensures the nutritional balance of meals

Assists with the accounting for all rations

Carries out equipment checks

To participate in any on job training as required

Use standardised recipes

Executes all other tasks as requested by the manager or the client.

Tui Sensimar Oceana Resort and Spa june 2010 to september 2011

Hammamet, Tunisia

COOK

Prepare awesome meals for our customers.

Weigh, measure, mix and prep ingredients according to recipes.

Steam, grill, boil, bake or fry meats, fish, vegetables, and other ingredients.

Check food and ingredients for freshness.

Arrange and garnish dishes.

Work well under pressure and within the time limit.

Ensure that kitchen area, equipment and utensils are cleaned.

Help lead and inspire our kitchen staff with the restaurant manager.



Contact this candidate