Executive Chef Customer Service
Resume:
LUAY HAZIM FATOUHI
ONTARIO WINDSOR N8N 4Y9
MOBILE NO. 647-***-****
EMAIL ADD : *********@*****.***
OBJECTIVE :
My Aesthetic in the field of hospitality is extra ordinary.
The capability is in your hand by allowing me to be a part of your up growing company to continue and give the best of my ability and creativity.
HIGHLIGHTS OF QUALIFICATIONS:
Over 20 years of experience in culinary
Diploma in Food Production
Diploma in Hospitality
Training certificate in Kitchen Hygiene from Boiker
Respects confidentiality
Detail-oriented, accurate, ability to analyse and problem- solve
Self-oriented, able to work under pressure and proper attention to detail
Flexibility, teamwork, excellent organizational, communication, self-motivated, and fast learner
Maintain high standards of quality, cost, presentation, and flavour of foods
Working in fast pace and under pressure
Controlling the food and labour cost
Inventory, financial responsibility High end Culinary with Strong Catering Background
Ensure Hazard Analysis and Critical Control Point (HACCP) standards are followed in the food preparation process
Very good interpersonal skill and customer service
PROFESSIONAL EXPERIENCE:
Country village nursing home
Present
Working in fast pace and under pressure
Cooking breakfast and lunch for 110 residents and sometimes dinner if we are short staff
Handling the morning and afternoon shift alone
Maintaining high standards of food safety and food temperature
Managing food cost by cooking the right amounts and controlling food portioning
Following and maintaining health and safety standards of the nursing home
Babylon banquet hall
2020 to 2021
High end culinary with many years of Executive chef experience and strong catering background
Working in fast pace and under pressure
Menu planning and executing with long time multi cuisine experience
Consistently maintain high standards of quality, presentation, and flavour of foods
Pincrest Event Center
2017 to 2020
Executive Chef
Managing facility with 3 banquet halls
High end culinary with many years of Executive chef experience and strong catering background
Working in fast pace and under pressure
Menu planning and executing with long time multi cuisine experience
Consistently maintain high standards of quality, presentation, and flavour of foods
Hiring, training and scheduling and controlling the labour cost
Ordering, purchasing and controlling the food cost
Meeting with the clients and design menus according their culture and requirements
Ensure Hazard analysis and Critical Control Point (HACCP) standards are followed in the food Preparation process and maintaining the health and safety rules and regulations
Sodexo International Catering (Canada) 2013 to 2017
General Manager
Strong client relationship and high satisfaction achievements
High end culinary with many years of Executive chef experience and strong catering background
Involve in all phases of culinary operational planning and expenditures, budgeting, costing and sales reporting as well as menu-planning, staffing, scheduling, client and customer relationship building Very hands on team leader and motivator
Financial reporting and analysing reports. Initiate corrective action for any wrong or emergency trends
Consistently maintain high standards of quality, cost, presentation, and flavour of foods
Working in fast pace and under pressure
Controlling the food and labour cost. Inventory. financial responsibility
Hiring and training
Ensure Hazard Analysis and Critical Control Point (HACCP) standards are followed in the food preparation process
Binhendi Enterprises F&B Department (DUBAI, U.A.E.) 2010 to 2013
Brand Manager/
Taking the whole responsibility of 11 Restaurants, kitchen and dining
Leading the operation with the managers and chefs and their teams on daily basis with strong operational skill.
Managing the labour cost and food cost.
Involve in budget and target
Maintaining the standard of the food and service.
Recruiting and maintaining the training and developing and building the team
Obligated and responsible of the enhancing and expansion of the brand.
Developing sales and enhancing profits
Maintaining the standard of the menus and recipes
Preparing the menus of the functions when needed
Controlling the purchasing and the food cost
Following and observing the kitchen and staff hygiene
Maintaining and making sure that the works procedure of the restaurants is according to the municipality rules and updating when there are any new rules
Brand Chef 2008 to 2010
Ensuring that quality culinary dishes are served on schedule and to see that any problems that arise are rectified
Responsible for approving all prepared food items that leave in the kitchen
Expected to modify and create new menus as needed so that they remain effective for the purposes for the restaurant or other establishment
Creating a wide variety of new dishes for my concept assigned and also performs many administrative duties, including ordering supplies and reporting to the head of the establishment
Responsible for spotting problems and resolve them quickly and efficiently, maintain a level head, and delegate many kitchen tasks simultaneously
In charged with maximizing the productivity of the kitchen staff, as well as managing the head chefs of each restaurant and the whole back of the house team
Maintaining impeccable personal hygiene as well as high work and safety standards in the workplace is incredibly important for all chefs
Expected to set an example for the chefs and worked their way up the kitchen hierarchy in many different chef roles before assuming this particular chef title
Area Chef 2006 to 2008
Taking the responsibilities of 5 Restaurants with different concept
Visiting all the outlets and maintaining the menu standards
Checking and Maintaining the kitchen, staff hygiene and food handling
Controlling the labour cost and food cost.
Interviewing the new candidates
Training and developing the BOH staff
French Connection Restaurant (Dubai U.A.E.)
Executive Chef 2002 to 2006
Taking care of the three branches
Creating the main and daily special menu
Leading the operations by distributing the tasks
Controlling the purchasing and the food cost
Following and observing the kitchen and staff hygiene
Palestine Meridian Hotel (Iraq Baghdad)
Hot kitchen Chef de Cuisine 1999 to 2001
Taking care of the hot menu and the buffet
Making a menu for any function when needed
Enhancing the hot menu variety
Adding continental dishes to the menu
Ishtar Sheraton Hotel (Iraq Baghdad)
Cold kitchen Chef de Cuisine 1996 to 1999
Enhanced the salad menu
Making a menu for any function when needed
Expanded the cold kitchen menu
Al Rasheed Oberio Hotel (Iraq, Baghdad)
Main kitchen Chef de Partie 1993 to 1996
Taking responsibility of the cold kitchen
Refreshing the salad menu
Taking care of the functions and events salads menu
EDUCATIONAL BACKGROUND:
Baghdad Institute for Tourism & Hotel Industry (Baghdad, Iraq)
Diploma in Food Production 1987
Al-Mustasiriya University 1992
Diploma in Hospitality
Al Rasheed Oberoi Hotel (Baghdad, Iraq)
Food Production Training Course 1993
Training certificate in Kitchen Hygiene from Boiker 1996
Contact this candidate