Suce chef
Resume:
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
*************@*****.***
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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