Kitchen Staff Executive Chef
Resume:
Personal
Address
Al sadd Doha
Phone number
************@*****.***
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
Parc Point
Education and Qualifications
References
Adaptability
Determination
Creativity
Research
Accuracy and responsibility
Forecast and planning
Skills
Contact this candidate