Executive Chef Arabic
Resume:
Abdul Rahman Mustafa
Executive chef international cuisine
Extensive knowledge of the hospitality industry, its working practices, recruitment, pay, conditions of employment and diversity issues. Now looking for a new and challenging managerial position, one that will make best use of my existing skills and experience.
Work Experience
17 years of experience in the Hospitality Management field
Executive Chef @ Kobe Steakhouse
Restaurant Eastern Province Ihsaa City KSA
September 2021 – Till now
F&B Executive chef @ Gurkan Sef Turkish
Steak house Makkah:
June 2019 - August 2021
Contact Information:
Address: Ibrahim Al Juffali, Al Awali- Mecca
Mobile number: 009***********
E-mail: moustafa-abdelrahman@hotmail
LinkedIn: abdelrahman almoustafa
Personal Information
Nationality: Lebanese
Gender: Male
Language Proficiency: Arabic and English
Marital Status: Married
Experience: 17 years
Ensuring promptness, freshness and quality of
dishes. Coordinating cooks' tasks.
Implementing hygiene policies and examining
equipment for cleanliness.
Designing new recipes, planning menus and selecting plate presentation.
Reviewing staffing levels to meet service,
operational and financial objectives.
Hiring and training kitchen staff, such as cooks, food preparation workers and dishwashers.
Performing administrative tasks, taking stock of food and equipment supplies, and doing purchase orders.
Setting and monitoring performance standards for staff. Obtaining feedback on food and service quality,
and handling customer problems and complaints
Responsible for storage of food items to ensure quality of food and compliance with health requirements
Actively involved with purchasing Department to
Education
• Institution certificate at Moyen institute (Beirut 2002) Oriental kitchen specialization
• BT3 in Hospitality (2005)
Kafaat institute Mansouryie Lebanon
ensure high quality of food products.
Lebanese restaurant Byblos Porto Montenegro
Tivat city (2015-2019) Europe (new branch same
owner)
Executive chef and consultant
Leading, Directing, managing, organizing BOH &
FOH
Create new dishes create all the menu from A to Z
Visit competitor restaurants and compare
products, prices, quality, and marketing trends to update the operation during the weekly report.
Decrease food cost by reducing wastage and daily tracking following the recipes and control the
waste by bar level and consumption
Understand vision and department objectives,
standard, guidelines, and budget to achieve
effective supervision of department.
Review monthly P&L and ask for clarification to
achieve positive NP %
Obtaining feedback on food and service quality
and handling customer problems and complaints
Summary
Areas of Expertise
• Quality control
• Strategic planning
• Food safety
• Cost control
• Customer focused
• Marketing activities
• Commercial awareness
• Create new menus fusion & International
Training & Internship
• HACCP Certificate level 3 issued from UK at
specific quality consultant (Dubai April 2014)
• First Aid (Dubai) 2014
Mazaya Restaurant Arabic and international
cuisine Montenegro Europe Podgorica city
(2015 – 2019)
Executive chef and consultant
create Menu from A to Z
Control and coordinate operation of the food and Beverage department and all other sections
Plan to reduce the overhead costs by direct market approach (visit local
markets to get suppliers / sellers of the needed items).
Manage the overall performance of food
service facility and kitchen operations
(recipes qualities, sanitation practices).
Head chef at Reem Albawadi Group Dubai
(2012- 2014)
Executive chef and consultant @ Kayan
restaurant Switzerland Laussane (2014-2015)
Lebanese Concept
Head chef @ Gaucho steak house fine dining
Argentinean steak house Concept (Lebanon-
Beirut behind Phoenicia hotel) (2011- 2012 )
Sous-chef Banquet pre-opening @ four season
hotel resorts (Lebanon – Beirut) (2009-2011)
Sous chef @ Water melon restaurant (Lebanon
-Beirut Achrafyieh ABC Mall) International,
western and oriental concept (2005-2009)
Contact this candidate