Experience

Fairmont Bab Al Bahr, Abu Dhabi

• United Arab Emirates
• Hospitality
• 200 - 300 Employee

• Chef De Cuisine

  • Mar 2021 - Present



Mado Turkish Restaurant

• Australia
• Food & Beverages
• 100 - 200 Employee

• Head Chef - RAK Branch (Opening)

  • Oct 2019 - Nov 2020

  Lead a team of 22 kitchen staff.Check the food stock availability and freshness on daily basis.Ensure that meal ingredients and quality align with the standards.Control food waste management as per the restaurant policy.Control Staff' Meal preparation budget,Facilitating daily food and supplier orders.Ensure that HSE standards and regulations are being applied by my team.Manage daily stock to ensure that procurement department are up to date with any out of stock ingredients.Approve and polish dishes before they reach the customer.

• Head Chef

  • Aug 2018 - Oct 2019

  Supervise kitchen staff - 20 Members.Train kitchen staff, and distribution kitchen tasks to the employees.Manage the selection and the estimation food consumption and requisition; purchase food and selected thestandardize production recipes to ensure consistent quality.Approve and polish dishes before they reach the customer.Determine food inventory needs, stocking and ordering.Responsible for food hygiene practices.Create menu items, recipes and developing dishes ensuring variety and quality.

• Head Chef - Ajman Branch

  • Jul 2017 - Jul 2018

  Control and directing the food preparation process.Approve and polish dishes before they reach the customer.Manage and work closely with other Chefs of all levels.Create menu items, recipes and developing dishes ensuring variety and qualityDetermine food inventory needs, stocking and ordering.Ultimately responsible for ensuring the kitchen meets all regulations including sanitary and food safety guidelines.Being responsible for health and safety.Being responsible for food hygiene practices.



Addmind Hospitality

• United Arab Emirates
• Food and Beverage Services
• 400 - 500 Employee

• Head Chef

  • Jul 2016 - Jul 2017

  Responsible for creating innovative cuisine and providing a satisfying culinary experience for guests.Responsibility for every dish that leaves their kitchen.Approve all kitchen hires.Create new menu items that reflect innovation.Continually check the quality of the culinary product.Constructing menus with new or existing culinary creations ensuring the variety and quality of the servings.Plan orders of equipment or ingredients according to identified shortages.

• Sous Chef

  • Mar 2015 - Jun 2016

  Second in command in the kitchen, assisting the executive to run the kitchen.Incharge of the hot sectionAssist with the preparation and planning of meal designs.Provide support to junior kitchen employees with various tasks including line cooking, food preparation, and dishplating.Ensure a first-in, first-out food rotation system and verifies all food products are properly dated and organized forquality assuranceKeep cooking stations stocked, especially before and during prime operation hoursWorks with head chef to maintain kitchen organization, staff ability, and training opportunitiesDeliver orders to drivers



Horizon Hospitality Holdings

• Hospitality
• 1 - 100 Employee

• Chef De Partie

  • Mar 2011 - Feb 2013

  Preparing, cooking and presenting high quality dishes.Assisting the Head Chef and Sous Chef in creating menu items, recipes and developing dishes.Assisting with the management of health and safety.Overseeing the maintenance of kitchen and food safety standards Preparing, cooking and presenting high quality dishes.Assisting the Head Chef and Sous Chef in creating menu items, recipes and developing dishes.Assisting with the management of health and safety.Overseeing the maintenance of kitchen and food safety standards