Executive Chef Kitchen Staff

SUMMARY

Sir, being given to understand that there are some vacancies in your esteemed organization, I wish to submit my application for one of the same. For your kind and sympathetic consideration I give below the brief particulars pertaining to my qualification an experience Special cook: Italian Kitchen, French Kitchen, some of Asian kitchen and Arabic kitchen

TECHNICAL SKILLS

EMPLOYMENT HISTORY/JOB HISTORY

Currently working with Tamimi group –catering division – KSA As EXECUTIVE CHEF since Feb 2021 till date

EXECUTIVE CHEF

Working Hours : 48 Hours a week

Company Profile

Tamimi group –catering division – KSA

responsible for the planning, organizing, controlling and directing the work of employees in the Banquet Kitchen Department.

My Roles and Responsibilities

Overseeing the food preparation of all banquet and catering event while ensuring superior quality and consistency at all times.

Responsible to develop new banquet menu’s, prepare, test, taste and control out new menu items. Maintain updated and accurate recipes and costing of all dishes prepared for banquet functions.

Also, review the following day's menus and approves the store requisitions for food and supplies needed from various kitchen storerooms.

Responsible for the smooth running of the kitchen and manage areas of profit, stock, wastage control, hygiene practices and

training within the kitchen.

BOUBAKER BRAHIM BEN SALLAMI

Poste Apply :

Executive chef

Head Chef

E-mail: ***********@*****.***

Phone: (M) +966*********

Small business development

Project management

Product development

Leadership/communication skills

budgeting expertise

Employee relations

Negotiations expert

Self-motivated

Organic food company –KSA as EXECUTIVE CHEF (October 2019 till Feb 2020)

EXECUTIVE CHEF

Working Hours : 48 Hours a week

Company Profile

Organic food company –KSA

Manage all kitchen operation including stewarding operation with an emphasis on maintaining hygienic standards and practice.

Staff training and overseeing the preparation of consistent food product which meets customer expectation

Sealine resort doha –Qatar as EXECUTIVE CHEF from 20/10/2018 till 31/ 7/ 2019

EXECUTIVE CHEF

Working Hours : 48 Hours a week

Company Profile

Sealine resort doha –Qatar

My Roles and Responsibilities

Plan, organize and direct the overall administration and operation of the food Production areas and to achieve and maintain the set level of standards and quality According to the hotel’s Food and Beverage Manuals

Gulf hotels group BAHRAIN as EXECUTIVE CHEF From 12/2015 till 7/2018

EXECUTIVE CHEF

Working Hours : 48 Hours a week

Company Profile

Gulf hotels group BAHRAIN

My Roles and Responsibilities

Plan, organize and direct the overall administration and operation of the food Production areas and to achieve and maintain the set level of standards and quality According to the hotel’s Food and Beverage Manuals.

HUES BOUTIQUE HOTEL / 72 HOTEL BY HUES DUBAI, DEIRA / SHARJAH as EXECUTIVE CHEF From 09/2011 till 11/ 2015

EXECUTIVE CHEF

Working Hours : 48 Hours a week

Company Profile

HUES HOTELS

Working under hues boutique hotel management as an Executive chef Its new brand coming to Dubai hotels industry on 2011, Hues boutique hotel is the winner of best hotel design in the middle east 2011 My Roles and Responsibilities

To ensure that the Hotel maintains the best reputation for its culinary product.

Ensures a profitable food production level according to the set goals.

Creates and introduce recipes and menu items that are innovative and unique in

Presentation.

Trains and develops the kitchen staff.

Maintains the set of standards of hygiene in all areas of the kitchen.

Ensures the purchase and usage of only the highest quality goods food Production.

AURIS HOTELS MANAGEMENT As EXECUTIVE CHEF since 02/2010 to 08/2011

EXECUTIVE CHEF

Working Hours : 48 Hours a week

Company Profile

AURIS HOTELS MANAGEMENT, DUBAI, DEIRA

Working under Auris Hotels / Executive chef in Al -Nawras hotel Apartments Its new hotel coming under the group of Auris Hotels, I'm the first employee after the general Manager, I successfully did the opening of the kitchen from A to Z, staff hiring, menus, equipment, etc Fully in- charge for the kitchen, purchasing, selecting the suppliers, food quality My Roles and Responsibilities

To ensure that the Hotel maintains the best reputation for its culinary product.

Ensures a profitable food production level according to the set goals.

Creates and introduce recipes and menu items that are innovative and unique in Presentation.

Trains and develops the kitchen staff.

Maintains the set of standards of hygiene in all areas of the kitchen.

Ensures the purchase and usage of only the highest quality goods food Production.

HOLIDAY INN EMBASSY DISTRICT– DUBAI, BUR DUBAI As EXECUTIVE SOUS CHEF since 09/2009 to 01/2010

EXECUTIVE CHEF

Working Hours : 48 Hours a week

Company Profile

HOLIDAY INN EMBASSY DISTRICT

Working under MOBH group hotels brand/ holiday inn bur Dubai embassy district.AS AN EXECUTIVE SOUS CHEF

My Roles and Responsibilities

Participates in training and development of employees.

Maintains set standards of hygiene in food production area.

Maintains all operating and fixed equipment.

Recommends promotions and special awards.

Performance appraisal of staff.

Controls staff levels according to manning guide.

Controls staff rosters, vacation and attendance records.

Ensure he is present in peak hours of service at service passes and makes rounds off all production areas.

Liaises closely with the Executive Chef on new methods of food presentation and recipes.

Initiates requisitions for materials and supplies and present it for approval.

CORAL HOTEL MANAGEMENT - DUBAI, AL BARSHA As SOUS CHEF IN - CHARGE since 09/2006 to 08/2009

SOUS CHEF IN -CHARGE

Working Hours : 48 Hours a week

Company Profile

CORAL HOTEL MANAGMENT

Working under HMH group, coral brand AS SOUS CHEF IN-CHARGE CORAL BOUTIQUE VILLAS. CORAL AL KHOORY DELUX HOTEL APARTMENT My Roles and Responsibilities

Maintains all kitchen operation and check all operating equipment

Initiates food requisitions.

Liaises closely with the Executive Sous Chef on new methods of food

presentation and recipes.

Maintains set standards of hygiene in food production area CORE ACCOMPLISHMENTS

2 years in technical cooks (BTP)

Extra course

I completed firefighting course

I had done Middle East junior chef of the year 2007 competition; I got MERIT, 2008 silver

HACCP awareness training

HACCP basic food hygiene training

HACCP PIC

HACCP implementation.

Staff Development

EDUCATIONS

BTP: KITCHEN ARTS JUNE /2000

Hotel management school, MONASTIR, TUNISIA

PERSONAL DETAILS

Status : Married

Date of birth : 14-05-1977

Nationality : Tunisian

Language knows: Arabic: mother language

French: speaking fluently

English: speaking fluently

Hobbies : Traveling, Driving, Creating a new dishes

Contact this candidate