A highly motivated and capable professional Chef with a real passion for preparing popular, healthyand nutritious meals. Having a ‘hands on’ approach to all areas of the kitchen and possessing excellentorganizational skills and administrative skills. A versatile and creative chef with more than 20 years ofexperience in busy cooking and working as an executive chef.I have high skills in supervising culinary staff and ensuring that the standards of cleanliness andquality are maintained. Eager to explore and print new flavor's.
Industry: Hotels & Resorts
Department: Facility Management
Job Level: Management
Job Role: Executive Chef
Nationality: Syrian Arab Republic
Current City: DUABI
Current Country: United Arab Emirates UAE
Education Level: PG Diploma
2019 - Present (6 Years)
EP WORLD CATERING FACILITY MANAGEMENT DMCC, United Arab Emirates UAE
I’ve supervised the opening of the kitchen department at the Saudi German Hospital in Ajman brwithout any problems or complaints and achieved a very high percentage of safety, cleanliness brand profits and low cost br Determine how food should be presented, and create decorative food displays. br Determine production schedules and staff requirements necessary to ensure timely delivery of services. br Made a Menu for the patient with a specific nutritional like gluten free, diverticulitis, high sodium, brdiabetic diets, high cholesterol ,and renal diseases br To manage the provision of high quality food services to patients, visitors, consultants and staff br ensure the high standards of the SGH Hospital clients receive an exquisite dining experience br Estimate amounts and costs of required supplies, such as food and ingredients. br Inspect supplies, equipment, and work areas to ensure conformance to established standards. br Instruct cooks, stewards and other workers in the preparation, cooking, garnishing, for presentation of brfood and cleaning of the work environment. br Monitor sanitation practices to ensure that employees follow standards and regulations. br Order or requisition food and other supplies needed to ensure efficient operation. br Recruit and hire staff, including cooks and other kitchen workers. br Analyze recipes to assign prices to menu items, based on food, labor, and overhead costs. br Arrange for equipment purchases and repairs. br Meet with customers to discuss menus for special occasions such as Events, parties, and banquets. br Prepare and cook foods of all types, either on a regular basis or for special guests or functions. br Supervise and coordinate activities of cooks and workers engaged in food preparation. br Collaborate with other personnel to plan and develop recipes and menus, taking into account such brfactors as seasonal availability of ingredients and the likely number of customers. br Check the quality of raw and cooked food products to ensure that standards are met. br Check the quantity and quality of received products. br Demonstrate new cooking techniques and equipment to staff along with the ERP functionality brimportance. br Record production and operational data with high knowledge of catering ERP and control systems. brCV-2019 Mustafa Ali Alzoubi br Coordinate planning, budgeting, and purchasing for all the food operations within establishments such bras clubs, hotels, or restaurant chains. br Plan, direct, and supervise the food preparation and cooking activities of multiple kitchens and brprocesses within the hospital kitchen. br high knowledge of nutrition values in food and communicates constructively with the Nutritionist in brthe hospital on daily basis. br Works very closely with the hygiene and safety department with high knowledge of both.
2017 - 2019 (2 Years)
ADNH Compass, United Arab Emirates UAE
I supervised the opening of the kitchen department at the Saudi German Hospital in Dubai and brSharjah without any problems or complaints and achieved a very high percentage of safety, brcleanliness and profits and Low Cost br To ensure the high standards of the SGH Hospital clients receive an exquisite dining brexperience br creates the dishes as well as leads the rest of the team to do the same br To manage the provision of high quality food services to patients, visitors, consultants and staff br Ensures that high standards of sanitation, cleanliness and safety are maintained throughout all brkitchen areas at all times br To continually seek to develop the food service, to offer greater satisfaction and value for brmoney br Recruitment and training of new staff, ensuring induction programs are completed and a full brrecord of staff skills is available br Development and review of departmental objectives, ensuring staff work towards and achieve brthese br Ensure all staff receive appropriate support and development in line with their roles and to brsupport progression br Ensure all staff training in proper use of materials and equipment and awareness of health and brsafety policies br Making sure that all food at point of delivery is of the highest quality br monitoring and managing any complaints br manage food supplies accordance with production br Controlling stock rotation to ensure the kitchen and larder are always well stocked br Participates and attends departmental meetings, staff development, and professional brprograms - establish work schedule for my team br Determine how food should be presented, and create decorative food displays. br Determine production schedules and staff requirements necessary to ensure timely delivery brof services. br Estimate amounts and costs of required supplies, such as food and ingredients. br Inspect supplies, equipment, and work areas to ensure conformance to established standards. br Instruct cooks, stewards and other workers in the preparation, cooking, garnishing, for brpresentation of food and cleaning of the work environment. br Monitor sanitation practices to ensure that employees follow standards and regulations. br Order or requisition food and other supplies needed to ensure efficient operation. br Recruit and hire staff, including cooks and other kitchen workers. br Analyze recipes to assign prices to menu items, based on food, labor, and overhead costs. br Arrange for equipment purchases and repairs. brCV-2019 Mustafa Ali Alzoubi br Meet with customers to discuss menus for special occasions such as weddings, parties, and brbanquets. br Meet with sales representatives in order to negotiate prices and order supplies. br Prepare and cook foods of all types, either on a regular basis or for special guests or functions. br Supervise and coordinate activities of cooks and workers engaged in food preparation. br Collaborate with other personnel to plan and develop recipes and menus, taking into account brsuch factors as seasonal availability of ingredients and the likely number of customers. br Check the quality of raw and cooked food products to ensure that standards are met. br Check the quantity and quality of received products. br Demonstrate new cooking techniques and equipment to staff along with the ERP functionality brimportance. br Record production and operational data with high knowledge of catering ERP and control brsystems. br Coordinate planning, budgeting, and purchasing for all the food operations within brestablishments such as clubs, hotels, or restaurant chains. br Plan, direct, and supervise the food preparation and cooking activities of multiple kitchens and brprocesses within the hospital kitchen. br high knowledge of nutrition values in food and communicates constructively with the brNutritionist in the hospital on daily basis. br Works very closely with the hygiene and safety department with high knowledge of both.
2010 - 2017 (7 Years)
Hilton hotel, United Arab Emirates UAE
Ensuring your brigade has high culinary standards
