DIPLOMA IN HOTEL CHEF (CERTIFICATE) / Head Cook
Intend to build a career with leading corporate of Hi-Tech Environment with committed and dedicated people, which will help me to explore myself fully and realize my potential, willing to work as a key player in challenging and creative environment. Food is a way of expressing culture and connecting people to bring on one table. My passion is to serves the world culture with authentic recipes both traditional and modern ways
sous chef-grand mercure hotal (almjlis)
Accountable for the overall success of the daily kitchen operations. Exhibits
culinary talents by personally performing tasks while leading the staff and
managing all food-related functions. Works to continually improve guest and
employee satisfaction while maintaining the operating budget. Supervises all
kitchen areas to ensure a consistent, high-quality product is produced.
Responsible for guiding and developing staff including direct reports. Must ensure
sanitation and food standards are achieved
01-JAN-2018 – 10-may-2021
executive CHEF, BAIT EL KHETYAR RESTAURANT
Direct, prepare or supervise cooking and other food preparation activities on a daily basis
Monitor and oversee sanitation practices to ensure that regulations and standards of cleanliness are always being
strictly adhered to by employees. Make corrections or terminate employees as needed when standards are not being
Coordinate all food purchasing, budgeting and planning operations with other staff members
Analyze recipes and make menu changes when necessary to keep customers happy and to minimize overhead costs
Meet with customers as needed to arrange menu items and negotiate prices for catering weddings, banquets and other
Inspect cooking equipment, supplies, work areas and ingredients to ensure constant conformance to regulatory
Determine when additional help is needed to maintain satisfactory service, then recruit, interview and hire staff when needed, including kitchen workers and cooks Establish production and staff schedules to ensure that there is sufficient help at all times to ensure timely delivery of food services
1-september-2016 –27november 2017
Chef de Partie, AMMAN INTERNATIONAL HOTEL
Taking care of daily food preparation.
excellent Knowledge of menu creation, whilst maintaining quality and controlling costs in a
volume food business.
Responsible to supervise commis.
Able to estimate daily production needs and checking the quality of food products to ensure that
standards are met.
Know all standard procedures and policies pertaining to food preparation, receiving , storage
Full awareness of all menu items, their recipes, methods of production and presentation
Follow good preservation standards for the proper handling of all food products at the right
Chef demi ALYAS HOTEL
Ensure food produced is of sufficient quality to deliver customer satisfaction as judged by meal
tasting panel’s statistical analysis of customer feedback.
Maintains food products and garnishes to assure that quality standards are consistently attained.
Ensure that all materials and products used during Production and supplied by Catering are of
the highest quality and informs Chef De partie/ Sous Chef of any irregularities with products
being supplied by Catering
DIPLOMA IN HOTEL CHEF (CERTIFICATE), AMMAN MARKA INSTITUTE
● Traditional and Modern ● Business Sense ● Food Menu Design
● Culinary Expertise ● Hotel Kitchen
● Arabic – Mother Tongue ● English – vary well ● French – vary well