Dear Sir / Madam,

I am writing to express my genuine interest in seeking a position within your company..

I started my work experience with Regency Palace Hotel-Adma, Lebanon and then moved on to Bristol Hotel as Assistant chef for the Nutrition Diet Centre.

My last position, Head Chef in MATHAQAT SWEET- JUMEIRA.

My work experience has allowed me to gain certain qualifications that I would summarize as follows:

•Strong skills and vision.

•Analytical Skills

•People Management Skills

•Good communication and skills.

•Ability to work under pressure

•Strong computer skills

I am a quick learner, who performs best within minimum supervision. I am certain that my firmness and well-planned actions will help me to learn and to grow within your company.

Below is my resume describing the details of my academic and professional experience. Should you require any further information or references, please do not hesitate to contact me.

Thank you for your consideration and I look forward to hearing from you soon.

Kind Regards,

ChadiTabanji

Gender : Male

Education

Diploma in Hotel Management 2000 – 2003 (Ecole Hoteliere – Beirut)

Diploma in Service & Cook 1997 - 2000 (Ecole Hoteliere – Beirut)

Work Experience

•June 2022-till present Head chef in Mathaqat Sweet – JUMEIRAH

In charge of two branch of all operation:

-Dealing with the guest in creating their menu and doing the catering

-Dealing with some company online and creating some item for them as healthy food, salads, sandwiches and meals.

-Dealing with the suppliers and do all orders.

-Create and Do the costing for all item salads, main course, sweets.

-Handling all the account of operations.

•June 2021- till June 2022 Head chef in MONIATY VIP lounge Grand Sheraton Sheikh Zayed- Dubai-UAE.

•1stFebruary 2021- till may 2021 Head chef in Taj Al sharq Luxury GRAND HOTEL Sharjah UAE ( contract for 3 month consultancy)

Opening new restaurant and creating all menu and photo shooting.

•1stJune 2020 – till 30 December 2020 Head chef in Al Beiruti- Dubai

•July 2017- Till 31 December 2019 IHG Intercontinental Hotel- chef de cuisine Doha-Qatar

Responsable for an outlet and help in main kitchen during rush hours and all outside event.

Pre-opening team responsible for opening new outlet Gemmayze restaurants – September 2017

• August 2016- May 2017 Le Royal- Lebanon

sous-chef- Arabic cuisine, International.

•March 1st 2016 till June 30- 2016 REXOS Palm Jumeira - Oriental Chef - Dubai-UAE

•December 2006 till March 2016 – sous chef - Rotana suites Hotel- Dubai-UAE

•BURJUMAN Rotana suites Hotel- Dubai-UAE (Pre-Opening Team)

•June2004-September 2006 Papaya Restaurants-Lebanon Assistant chef.

•September 2003- May 2004 Printania Hotel Broumana Training.

Principal Accountabilities and Tasks:

•Adhere to kitchen operations and menu guidelines in line with the hotel standards.

•Guide, direct, develop and motivate staff to optimize productivity and enhance performance.

•Organize team activities, weekly rosters and provide relevant information to staff to maximize employee morale.

•Keep abreast with all the latest products and services that will be offered.

•Monitor and rotate stock levels to maintain optimum efficiency.

•Maintain the highest standards of hygiene, cleanliness and sanitation of the kitchen.

•Ensure complete and thorough knowledge of usage of all kitchen machinery and equipment.

•Attend management meetings when required to discuss and resolve operational issues and to establish strategies for improvement and development.

•Acknowledge and address all customer feedback through management to ensure maximum customer satisfaction.

•In charge of Kitchen Operation

•In charge of all management responsibility during the executive chef absence in all aspects.

•Understanding and working in FBM system and dealing with suppliers.

•Monitoring and checking all deliveries concerning the food and beverages, and kitchen's tools.

•Controlling and decrease the food cost

•Create new menu for room service, banquet event, restaurant, and sky lobby cafe

•Making the KGR AND PDP and midterm performance of staff

•Training new staff following the hotel F&B policy and procedures.

•Maintain proper consistency in food quality and service between the hours of 6:00 AM – 1 PM and or 2:00 PM – 8:30 PM daily.

•Direct and coordinate food or beverage preparation, and determine food and beverage costs.

•Investigate customer complaints

•Price items on menu

•Knowledge in different cuisine: Lebanese, Arabic, international, Indian, Asian, Filipino.

•Determine production schedules and staff requirements necessary to ensure timely delivery of services.

•Recruit and hire staff, including cooks and other kitchen workers.

•Supervise and coordinate activities of cooks and workers engaged in food preparation.

•Analyse recipes to assign prices to menu items, based on food, labour, and overhead costs.

•Meet with sales representatives in order to negotiate prices and order supplies.

•Collaborate with other personnel to plan and develop recipes and menus, taking into account such factors as seasonal availability of ingredients and the likely number of customers.

•Plan, direct, and supervise the food preparation and cooking activities of multiple kitchens or restaurants in the hotel.

•Check the quality of raw and cooked food products to ensure that standards are met.

•Check the quantity and quality of received products.

•Record production and operational data on specified forms.

•Estimate amounts and costs of required supplies, such as food and ingredients.

•Prepare and cook foods of all types, either on a regular basis or for special guests or functions.

•Order or requisition food and other supplies needed to ensure efficient operation.

•Coordinate planning, budgeting, and purchasing for all the food operations within establishments such as clubs, hotels, or restaurant chains.

•Monitor sanitation practices to ensure that employees follow standards and regulations.

•Arrange for equipment purchases and repairs.

•Instruct cooks and other workers in the preparation, cooking, garnishing, and presentation of food.

•Determine how food should be presented, and create decorative food displays.

•Inspect supplies, equipment, and work areas to ensure conformance to established standards.

•Demonstrate new cooking techniques and equipment to staff.

•Meet with customers to discuss menus for special occasions such as weddings, parties, and banquets.

Training and development

•Certificate in Food Allergy Training April 2019

•Certificate in True Hospitality Service Skills February 2019

•Certificate in PIC (personal in charge) from Dubai municipality March 20012

•Certificate on job training September 2009

•Certificate First Aid- February 2016

•Certificate in intermediate food hygiene April 2011

•Certificate in HACCAP awareness March 2010

•Certificate in basic food hygiene 2007 Till 20011

•Certificate in pre-opening BURJUMAN Rotana Suites- January 2006

•Certificate DTC - December 2015

•Training in Forbes standards December 2018

•Training in administrative coordinator August 2014- September 2015

•Training in GCC food with Rotana – September 2015

•Training in core pastry with Rotana – November 2015

•Training in pest control awareness- February 2014

•Training in Cost Controller & Purchasing – March 2014

•Training in store keeper- April 2013

•Fire training February 2007/8/9/10/11/12/13/14/15/16

•Training in Destination leadership and supervisor – April 2014

•Training in Rational Company to use the equipment. - January 2013

•5 Appreciation letter during the handle operation of kitchen and all paper work.

AL BUSTAN ROTANA HOTEL AND SISTERS HOTEL

- Assist them during many event all the years.

2005 – 2006

•Nutrition Diet Center – Bristol Hotel – Beirut Lebanon

Assistant Chef

Cooking, packaging Supervisor, and customer service

2001-2004

•Regency Palace Hotel – Adma (Lebanon)

Assistant chef

1999-2001

•Printania Royal Park Hotel (Lebanon)

Trained and obtained an extension courses in French restaurant

Languages

Arabic, English and French (Read, Spoken and Written)

Computer Skills

•Microsoft Office Word, Excel, FBM System, Power Point, Internet Surfing. Micros and FMC.

•

Personal Skills Summary

•Communication - Ability to communicate across multiple organisational platforms, with a thorough understanding of communication strategies and techniques.

•Enthusiasm - Ability to maintain the motivation and commitment of others and myself. Enthusiasm for learning new skills, whilst wanting to use and develop ones I currently possess.

•Teamwork - Experience in working in teams, with the ability to manage, work within, communicate with and drive a successful team.

•Creativity - Ability to develop fresh and original ideas, and constantly looking to improve performances.

•Trust - Ability to develop, gain and appreciate trust both personally and formally.

•Environment - Ability to adapt quickly, efficiently, appropriately and without hesitation to different environments.

•Determination - Ability to work under pressure, to tight deadlines, showing willingness to succeed.

•Referee information are available on request

•Mr. Talal Aridi

Executive Chef of Intercontinental Hotel Doha

TEL: 009**********

•Mr. Mrad El Khoury

(General Manager- Rotana Hotel)

TEL: 009***********

•Ms. Chantal Moore

(General Manager- Rotana Hotel)

TEL: 009****-*******

Contact this candidate