Line Cook Sous Chef

A H M E D S A L E H

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I'M AN EXPERIENCED LINE COOK AND KITCHEN MANAGER SEEKING A FULL OR PART-TIME POSITION IN A KITCHEN SETTING WHERE I CAN APPLY MY KNOWLEDGE AND SKILLS FOR CONTINUOUS IMPROVEMENT.

E X P E R I E C E

NOBU INDIAN WELLS INDIAN WELLS, CA

SOUS CHEF: OCTOBER 2023 – PRESENT

WORK CLOSLEY WITH THE CHEF DE CUISENE. MANAGE THE KITCHEN AND MENU DEVELOPMENT, ORDERING, AND INVENTORY.

SUSHI CHEF: MARCH 2023 - JULY 2023 INDIAN WELLS, CA

WOKED IN A GUEST FACING ENVIRONMENT WHILE PREPARING SUSHI. FURTHER ADVANCED SKILLS IN FISH BUTCHERY AND JAPENESE COOKING TECHNIQUES.

LINE COOK: MARCH 2023 - JULY 2023

WAS HIRED AS AN OPENING TEAM MEMBER. PREVIOUSLY THE NOBU LOCATION WAS ONY OPEN 2 WEEKS OUT OF THE YEAR DURING THE ANNUAL INDIAN WELLS TOURNAMENT. RECEIVED EXTENSIVE TRAINING ON FOOD KNOWLEDGE AND SERVICE STANDARDS BEFORE OPENING DAY. PREPARED FOR THE TENNIS TOURNAMENT BY ASSISTING WITH ORDERING AND FOOD PREP.

LA BRASSERIE PALM DESERT, CA

LINE COOK: DEEMBER 2022 – MARCH 2023

PORTO CHICAGO, IL

EXECUTIVE SOUS CHEF: JUNE 2022 – NOVEMBER 2022

ONE MICHELIN STAR RATED SPANISH STYLE CUISENE WITH A TASTING MENU. MANAGED THE KITCHEN TEAM, ASSISTED WITH DISH DEVELOPMENT, WORKED IN A GUEST FACING KITCHEN ENVIRONMENT, COOKING WHILE INTERACTIGN WITH GUETS. CONDUCTED ORDERING AND INVENTORY, HELPED OPEN A NEW RESTAURANT LOCATION WITHIN THE BONHOMME HOSPITALITY GROUP CALLED COQUETTE.

EVER RESTAURANT CHICAGO, IL

CHEF DE PARTIE: JUNE 2020 – DECEMBER 2022

TWO MICHELIN STAR RATED FINE DINING, TASTING MENU RESTAURANT. HELPED OPEN THE RESTARUANT WHILE WORKING CLOSLEY WITH THE CHEF DE CUISENE AND EXECUTIVE CHEF. MANAGED A STATION AND SUPORTED THE ENTIRE KITCHEN TEAM. EARNED TWO MICHELIN STARS.

WHEREWITHALL CHICAGO, IL

LINE COOK: AUGUST 2019 – JUNE 2020

WORKED AND MANAGED A STATION WITH A MENU THAT ROTATED DAILY. ASSISTED WITH DISH DEVELOPMENT FOCUSED ON SEASONAL INGREDIENTS.

SCHUBAS TAVERN + TIED HOUSE CHICAGO, IL

EXECUTIVE SOUS CHEF: MARCH 2018 – AUGUST 2019

MANAGED TWO RESTAURANTS, A TAVERN STYLE RESTAURANT AND A NEW AMERICAN RESTAURAN THAT SHARED A KITCHEN SPACE. WORKED CLOSLEY WITH A JAMES BEARD AWARD WINNING CHEF. HELPED DEVELOP BREAKFAST, LUNCH AND DINNER MENU ITEMS.

HEISLER HOSPITALITY: CHICAGO, IL

LINE COOK: FEBRUARY 2017 – MARCH 2018

MANAGED A STATION AND WORKED CLOSLEY WITH

SIXTEEN RESTAURANTS: CHICAGO, IL

LINE COOK: NOVEMBER 2016 – JANUARY 2017

DUSEKS BOARD AND BEER : CHICAGO, IL

LINE COOK: OCTOBER 2014 – NOVEMBER 2016

LONGMAN & EAGLE: CHICAGO, IL

LINE COOK: SEPTEMBER 2013 – AUGUST 2024

E D U C A T I O N

KENDALL COLLEGE: CHICAGO, IL - CULLINARY ARTS 2011 – 2013

C E R T I F I C A T I O N S

ILLINOIS SERVESAFE CERTIFICATION

FOD HANDLERS CARD FOR RIVERSIDE COUNTY CALIFORNIA

S K I L L S

ADVANCED KINFE SKILLS / RECIPE DEVELOPMENT

PREP MISE EN PLACE / RECEIVING ORDERS

KITCHEN MAMAGEMENT / INVENTORY ORGANIZATION

PRODUCT ORDER PLACEMENT / FOOD SAFTEY & SANITATION

HIGH VOLUME / FINE DINING

MICHELIN STAR EXPERIENCE

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