AMR HALAWA

S U MMARY

The impulse [Executive Chef] focused on sourcing high-quality, locally sourced ingredients to guide their farm-to-table menus. A proactive, adaptive team leader who is passionate about sustainable kitchen. They are talented at creating exciting and innovative menus based on seasonal ingredients. Skilled in grilling, grilling and grilling meat and vegetables. Training and development of chefs according to company standards. Anticipate ingredient needs and arrange restocking to facilitate a productive kitchen flow that supports business standards. Ambitious, eager to contribute the latest knowledge for a skilled [Executive Chef] role in the settings. Adaptable, driven by a strong work ethic and the drive to thrive in team-based environments.

A hardworking, flexible worker who is ready to learn and contribute to the team's success.

Dedicated employee known for punctuality, pursuing employment options where good customer service and positive attitude will make a difference. An organized and motivated employee eager to apply time management and organizational skills in different environments. Seek entry-level opportunities to expand skills while facilitating company growth.

E X P E R I E N C E

Executive Chef

B.A.B Development,LIC Fairfax, VA January 2020 - Current Created new menu items, managed food expenses and supervised quality to ensure adherence to standards.

Coordinated and executed menu planning, recipe development and daily restaurant operations.

Planned and prepared food product orders to maintain appropriate stock levels. Monitored quality, presentation and quantities of plated food across line. Trained kitchen workers on culinary techniques.

Created recipes, incorporating various techniques, to build flavor and unique visual appeal.

Monitored kitchen area and staff to maintain overall safety and establish proper food handling techniques.

Assessed inventory levels and placed orders to replenish goods before supplies depleted.

Focused on customer satisfaction, creating delicious cuisine to impress diners. Supervised dramatic changes to kitchens, adhered to health department standards and handled customer requests for healthier food options. Performed financial analysis and recommended effective methods to cut costs. Monitored meals served for temperature and visual appeal. Oversaw hiring, training and development of kitchen employees. Incorporated customer recommendations and feedback to experiment with new dishes.

Managed ordering, inventory levels, receiving, invoice settling and equipment maintenance.

Implemented and maintained excellent service to achieve guest satisfaction. Initiated software based inventory control system to manage inventory and S K I L L S

Food preparation techniques

Food and beverage pairing

Customer service oriented

Banquets and catering

Budgeting and cost control

Resource management

Dish preparation

Purchasing

Portion and cost control

Cleaning and sanitation

Grilling and deep frying skills

Kitchen equipment and tools

Recipe creation

Menu development

HACCP {Hazard Analysis Critical

Control point}

Q.C {Quality control} Q.A {Quality

Assurance}

Q.S {Quality System} Q.M {Quality

Management}

GMP {Good manufacturing

practices}

GHP {Good hygienic practices}

SSOP {Sanitary standard operational

procedures}

Food procurement

Meal preparation

Vendor relationships

Pantry restocking

Cleaning and sanitizing methods

Team training

First Aid/CPR

Time management

Team management

Planning

Microsoft Office

Organizational skills

People skills

Relationship building

C O N T A C T

703-***-****

adxmtb@r.postjobfree.com

Fairfax, VA 22032

Executive Chef

Royal Family Saudi Arabia Saudi Arabia, Riyadh May 2018 - November 2019 Executive Chef

Maritim Jolie Ville Kings Island Egypt, Louxor June 2015 - April 2018 Executive Chef

Royal Family Saudi Arabia Saudi Arabia, Riyadh July 2012 - May 2015 Executive Chef

Cancun Hotel Egypt, Elsokhna July 2010 - January 2012 Executive Sauce Chef

Porto Sokhna Hotel Egypt, Sokhna May 2009 - October 2010 Chef De Partie

Renissance Golden View Hotel Egypt, Sharm El-Shaikh May 2008 - May 2009 Chef De Partie

Triumph Hotel Egypt, Cairo April 2007 - April 2008 Dami Chef

Jaz Mirabel Hotel Egypt, Sharm El-Shaikh July 2006 - May 2007 Commis Chef

Renaissance Golden View Hotel Egypt, Sharm El-Shaikh March 2004 - May 2006 Commis Chef

Domina Coral Bay Hotel Egypt, Sharm El-Shaikh September 2000 - June 2001 3rd Commis Chef

Sonsta Club Hotel Egypt, Sharm El-Shiakh September 1999 - August 2000 Chef In Training

Pyramisa hotel Egypt, Sharm El-Shaikh June 1998 - August 1999 analyze food cost.

Managed kitchen staff team and assigned various stages of food production. Liaised with vendors to purchase optimal recipe ingredients at cost-effective rates. Purchased ingredients from local farms to benefit environment and reduce costs. E D U C A T I O N A N D

T R A I N I N G

High School Diploma

Hotel Services Department, Egypt

June 1999

IHG Hotel Vana Nava Hua Hin,

Thailand

December 2019

Chiva Som International Academy,

Thailand

August 2019

Chiva Som International Academy,

Thailand

September 2019

Chiva Som International Academy,

Thailand

September 2019

The Arab Academy For

Science,Tochnology, Egypt.Alexandria

August 2018

Higher Hotel Institute, Cyprus

September 2010

Healthy cooking with total duration

of 66 hours

Diet& nutrition with total duration of

60 hours

Spa cuisine with total duration of 12

hours

Anatomy & physiology with total

duration of 60 hours

Healthy food with total duration of

30 hours

Culinary Arts with total duration of

90 hours

L A N G U A G E S

Arabic:

Native/ Bilingual

English:

Professional

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