Personal

Address

Al sadd Doha

***** ****

Phone number

+974********

Email

adw7uo@r.postjobfree.com

Interests

cooking

Football

Traveling

SAIF EDDINE FARDHI An ambitions Chef who is regular, predictable, and dependable in cooking, attendance and punctuality matters, passion for preparing quality food within budgetary guidelines, and has a reputation for serving top delicious. Experienced in catering for important events and experience of cooking food for restaurants, hotels and takeaways. Chef

LA PRINCESSE CAFE, Doha Qatar

Determine how food should be presented, and create decorative food displays Estimate amounts and costs of required supplies, such as food and ingredients Inspect supplies, equipment, and work areas to ensure conformance to established standards.

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

Monitor sanitation practices to ensure that employees follow standards and regulations. Order or requisition food and other supplies needed to ensure efficient operation Analyze recipes to assign prices to menu items, based on food, labor, and overhead costs. Meet with customers to discuss menus for special occasions such as weddings, parties, and banquets.

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

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

Check the quality of raw and cooked food products to ensure that standards are met. Check the quantity and quality of received products. Demonstrate new cooking techniques and equipment to staff. Record production and operational data on specified forms. Coordinate planning, budgeting, and purchasing for all the food operations within establishments such as clubs, hotels, or restaurant chains. Mar 2022 - Present

Chef

Groves Dessert Shop, Doha Qatar

Collaborate with kitchen management on menu items

Attend all staff meetings

Prep kitchen before meal times

Prepare menu items as ordered

Ensure proper preparation of all food to be served Assist head chef with large projects when requested Maintain a clean kitchen at all times

Work in a safe and efficient manner

Aug 2021 - Feb 2022

Sous Chef

VIP Hotel, Doha, Qatar

Preparing meals and food to meet the specifications of guests in a timely manner Properly measuring kitchen ingredients and food portions Ensuring kitchen staff adhere to set standards, procedures, department rules and sanitation requirements

Using kitchen knives and equipment such as grills, ovens, steamers and warmers in food preparation

Managing the kitchen inventory and ensuring supplies are fresh and of high quality Ensuring proper food temperatures when cooking and proper storage afterward Keeping the workstation and kitchen equipment clean, organized and sanitized Taking charge of kitchen opening, closing and other side duties as directed by the Executive Chef

Apr 2021 - Jul 2021

Work experience

Sous Chef

Via Mercato Italian Restaurant, Tunis, Tunisia

Supporting the head chef or executive chef in the general running of the kitchen. Managing the kitchen staff, including setting the Rota, and handling disciplinary and HR issues in the absence of the head chef.

Leading a team of chefs in cooking and preparing meals, including checking food quality and overseeing cooking techniques.

Taking responsibility for more technical elements of cuisine. Training junior chefs.

Onboarding new employees.

Designing / helping the head chef to create food and dessert menus. May 2020 - Feb 2021

Sous Chef

Antony Italian Restaurant, Tunis, Tunisia

Ensuring the kitchen meets high standards of quality. Completing food hygiene documents to comply with the law and writing environmental health reports when necessary.

Establishing strong relationships with staff in other areas of the business, including managers and front of house teams.

Deputizing for the head chef in their absence.

Being the voice of the kitchen when communicating with waiters and bar staff. Ordering supplies and negotiating with suppliers.

Managing inventory and keeping control of stock

Jun 2019 - Mar 2020

Sous Chef

Lava Chocolate/Lava Restaurant, Saudi Arabia

Work with the executive chef to produce diversified menus in accordance with the restaurantʼs policy and vision

Come up with new dishes which appeal to the clients, whenever required Establish the working schedule and organize the work in the kitchen so that everything works like a “well-oiled machinery”

Produce high quality dishes that follow up the established menu and level up to locationʼs standards, as well as to clientsʼ requirements

Plan the food design in order to create a perfect match between the dishʼs aspect and its taste

Discover talented chefs and train them in order to reach the high standards of the location Train the auxiliary kitchen staff in order to provide best results in minimum time and using at the maximum the available resources

Maintain order and discipline in the kitchen during working hours Create tasting menus for clients interested in contracting the food for different events

(wedding, banquets, corporate dinners, birthday parties, etc.) from their kitchen Developing a cross-marketing strategy in order to increase profit, such as pairing drinks with the food served

Sep 2016 - Apr 2019

CDP

Hotel de Parc, Tunis, Tunisa

Plan and execute menus in collaboration with other colleagues Ensure adequacy of supplies at all times

Place orders in a timely manner

Manage ingredients that should be frequently available on a daily basis Follow the directions of the executive and sous chef Suggest new ways of presentation of dishes

Suggest new rules and procedures for optimizing the cooking process Give attention productivity of the kitchen such as speed and food quality Ensure adherence to all relevant health, safety and hygiene standards Collaborate with other colleagues and seniors

Jan 2016 - Aug 2016

CDP

El Mouradi Hotel, Tunis, Tunisa

Preparing specific food items and meal components at your station. Following directions provided by the head chef.

Collaborating with the rest of the culinary team to ensure high-quality food and service. Keeping your area of the kitchen safe and sanitary. Stocktaking and ordering supplies for your station. Improving your food preparation methods based on feedback. Assisting in other areas of the kitchen when required. Feb 2015 - Nov 2015

Cook

Loft Restaurant, Tunis, Tunisia

Ensure ingredients and final products are fresh

Follow recipes, including measuring, weighing and mixing ingredients Bake, grill, steam and boil meats, vegetables, fish, poultry and other foods Present, garnish and arrange final dishes

Occasionally serve food

Maintain a clean and safe work area, including handling utensils, equipment and dishes Handle and store ingredients and food

Maintain food safety and sanitation standards

Clean and sanitize work areas, equipment and utensils Execute opening and closing procedures

Set up workstations with required ingredients and equipment Check the quality and freshness of ingredients

Monitor station inventory levels

Accommodate guestsʼ special requests

Operate kitchen equipment such as broilers, ovens, grills and fryers Nov 2013 - Jan 2015

Commis Chef

Sheraton Hotel, Tunis, Tunisia

Accurately measuring meal ingredients for the Chef de Partie. Preparing meal ingredients, which includes seasoning of different meats as well as washing, peeling, and chopping vegetables and fruits.

Preparing basic salads and sauces as directed by the Chef de Partie. Receiving deliveries and verifying that all ordered items have been delivered and are of good quality.

Taking inventory of restaurant supplies and notifying the supervisor of low or depleted supplies.

Discarding all expired and spoiled food items stored in the stock rooms, refrigerators, and freezers.

Performing basic cleaning duties and ensuring that workstations are properly sanitized. Plating and presenting meal items as per the Chef de Partieʼs instructions. Dec 2012 - Oct 2013

High School

Lafayette School, Tunis

Sep 2011 - Jun 2012

Certificate in commercial cookery

Ezzouhour Private School, Tunis

Oct 2012 - Oct 2013

Dinish Babu

+974********

Parc Point

Education and Qualifications

References

Adaptability

Determination

Creativity

Research

Accuracy and responsibility

Forecast and planning

Skills

Contact this candidate