Kitchen Staff Arabic
Resume:
CURRICULUM VITAE
TAREK ISMAEIL DAWABA
Mobile no.
E-mail:
*****.*****@*****.***
Address:
Villa no. 24, 4B Street, Jafliya, Dubai, U.A.E.
Nationality:
Egyptian
Language spoken:
Arabic & English
Marital status:
Married
Visa status:
Family visa
Objective
I’m on the lookout for a position in a well-established organization which will utilize my skills and experiences whilst being able to benefit from training and quality work environment.
Qualification
8+ years senior level experiences in high quality and.volume oriented environment.
Catering experience (1500+ people), operating cafes, hotel cafeterias, hospitals, schools, dhow cruise and private functions
4 & 5 Star hotel & Restaurant experiences as Arabic chef, Sous-chef, Sr. Chef de partie, Chef de partie
Excellent knowledge in Shawarma making, mixed grills and pizza making
Planning & preparation of food menus for room service,. buffets & ala carte.
Food costing
Full knowledge of quality and presentation of food
Multitasking and ability to work under pressure
Staff training and supervision
Time & Kitchen management
Ability to establish and maintain good working. relationship with people of different nationality & cultural background.
Certificate & training
Attended Basic Food Hygienic Training and Sanitation.
Attended training in Food handling, First Aide, Health and Safety Procedures.
Work experiences
3McQueen Café & Ristorante, Zamboanga City, Philippines
HEAD CHEF Oct 2018 to Oct 2021
My duties on this role were to oversee the smooth running of the kitchen, preparing and introducing new menus such as Arabic and international food as well as Italian foods that meets the quality standard of food preparation. Attending weekly managerial meetings to discuss development and issues regarding food production in the restaurant and catering service. Enforcing strict health and hygiene standards in the entire kitchen as well as in the live cook area. Supporting, guiding, and giving proper training to newly recruited kitchen staff.
Cont….2/
::: 2 :::
Keita Catering LLC, Dubai Dec 2016 to Oct 2018
ARABIC CHEF
My primary role was to oversee the smooth running of Arabic food production in the kitchen, modifying the existing menu and create new ones to meet quality standard of food, collaborating with Sous chef on menu items for upcoming function, attended weekly meeting to discuss issues regarding food production, investigating and resolving food quality issues, enforcing strict health and hygiene standards in the kitchen, supporting, guiding and giving proper training to newly recruited staff
Marco Polo Hotel, Deira, Dubai Dec 2014 to Nov 2016
SR. CHEF DE PARTIE – Arabic cuisine
My duties associated with this role was to oversee & execute the preparation, cooking and presentation of Arabic food, ensuring excellent stocking & inventory of all ingredients for my department, monitoring portions and waste control, supervising my subordinates in preparing mis-en-place for daily operation, maintaining duty rosters, enforcing strict health and hygiene standards in my assigned section, trouble-shoots any problems that may arise, mentoring and training of staffs on my section.
Waynak Restaurant, Dubai Marina Jun 2013 to Jan 2014
ARABIC CHEF
My main role was to oversee & execute the preparation of Arabic food, monitoring the taste, temperature & presentation of meals being served, modify existing menus and create new ones to meet quality standards of food, discuss food preparation issues with the Head chef and Restaurant Manager.
Clover Creek Hotel Apartment, Dubai Creek May 2012 to Oct 2012
SOUS CHEF
My duties on this role was directing chefs in their section in preparing, cooking and presenting culinary dishes, estimates food requirements and food costs, creating menus for a la carte, outside function and private dining, ordering food ingredients, kitchen supply and equipment ensuring to keep within the budget, preparing duty roster, assist the Executive chef in recruiting and hiring of kitchen staff; mentoring and training of staff, coordinates with Hygiene officer regarding sanitation, health and hygiene in the kitchen, trouble-shooting any problems that may arise.
Holiday Inn Hotel, Bur Dubai Oct 2010 to Jan 2012
CHEF DE PARTIE
My primary role was to oversee the daily food preparation and duties assigned by the superiors, checking of expiry dates and proper storage of food items in the section, monitoring portions and waste control, supervising the Demi chefs in preparing mis-en-place for daily operation; maintaining staff duty roster, checking the quantity and quality of stocks received from suppliers & ensure that items arriving without authorization are not received, monitors equipment maintenance and condition regularly, ensures my team have good kitchen hygiene and housekeeping duties.
Metropolitan Hotel, Sheikh Zayed, Dubai Mar 2005 to Apr 2010
CHEF DE PARTIE
My primary role was to prepare & cook foods under the supervision of the Chef de partie & sous chef, preparing mis-en-place for daily operation, collecting feedbacks daily and reporting of issues as they arise, conduct regular inventory of stock supplies, checking the quantity and quality of stocks received from suppliers & ensure that items arriving without authorization are not received, follows strict health and hygiene standards in the kitchen.
Contact this candidate