Haytham
About Candidate
Dear All,
Over 22 years of culinary and kitchen management experience, embodying leadership quality and professionalism, sound cooking, hands-on manager, non-compromising, making it happen, customer-focused, creative flair, people oriented, self-motivated, conducts training courses, consistently maintains very high food serving and food hygiene standards, enforce safety and quality management policies, adhere to H.A.C.C.P. standards, Rules and regulations constantly.
A hardworking, enthusiastic motivated Executive Chef with a real passion for food and very keen to exceed customers’ expectations.
My leadership style is to always lead by example in observing standards, rules and regulations.
I have a unique way of cooking and I am well-placed to improve the standards of the kitchen and operate it with a healthy profit margin by possessing extensive knowledge of all rules and regulations relating to personal hygiene and appearance, ensuring strict adherence to the highest standards.
Not only am I a great cook, I am also a good team player with the experience required to create a stimulating positive and energetic work environment.
In the meantime I am keen to develop my career with a leading company who aims to employ the best and brightest employees.
Specialties:
Hotel openings, budget, preparations, cooking, directing, time management, leadership skills, organizational
Skills, purchasing, quality control, establishment of kitchen systems and procedures to achieve the agreed budgeted food cost
set by the hotel.
Maintain effective open communication with guests to keep up with their current needs within the present trends of the industry.
Create a professional and friendly teamwork environment between kitchen and service staff.
Location
Education
The Bachelor of Science in Tourism & Hospitality Management (BS HM) is a four-year degree program that covers the planning, development, and human resource management of the different aspects of hotel, restaurant, and resort operations.
Work & Experience
• Pre-opening team of the kitchen operation for 770 units rooms & suites hotel. • Preparation of the FF&E and inventory. • In charge of the day to day kitchen operation of the hotel and overseeing the culinary production of 4 outlets extensive banquet catering facilities. • Establishing suppliers & food partners: product development & contract negotiations. • Recruiting and assessing of new kitchen personal, evaluating and promoting of existing staff. • Providing a superior product and service to the top end of the leisure industry, while maintaining a superb profitability & guest satisfaction, implementing a HACCP program for the hotel. • Establishes implements and controls performance standards for the stewarding operations in both kitchens and restaurants to achieve the highest possible hygiene standards, minimize operating equipment breakage and streamline and efficient resource and equipment flows. • Coordinates on the effectiveness and efficiency of the payroll/resource management. Allocation through the creation of a flexible workforce across the division, based on the principles of multi-skilling and multi-tasking. • Monitors all costs and recommends measures to control it. • Puts an integrated plan to manage costs through product lines, the minimum • Inventory and joint purchases with sister hotels and delivery on-demand Wherever possible. • Ensures that the operational budget management is strictly adhered too.
• Task force with Pre-opening team of the kitchen operation for 232 units’ hotel. • In-charge of the day to day kitchen operation of the hotel and overseeing the culinary production of 5 outlets extensive banquet huge catering facilities. • Establishes and implements performance standards for the Commissary Kitchen. • Is demanding and critical when it comes to service standards. • Participates with the preparation of a yearly marketing plan for each outlet, which is the basis of the Food & Beverage Annual Marketing Plan. • Ensures that all Kitchen forms and reports are forwarded in time to the Corporate / Area Food & Beverage Departments. • Monitors service and Food & Beverage standards in all outlets and banquets. • Frequently tastes Food & Beverage in all outlets and be demanding and critical when it comes to Food & Beverage quality. • Projects at all times a positive and motivated attitude and exercise self control. • Undertakes any reasonable tasks and secondary duties as assigned by the General Manager.
• Rebranding team of the kitchen operation for 216 units all suites hotel. • Preparation of the FF&E and inventory. • In-charge of the day to day kitchen operation of the hotel and overseeing the culinary production of 4 outlets extensive banquet catering facilities. • Establishing suppliers & food partners: product development & contract negotiations. • Recruiting and assessing of new kitchen personal, evaluating and promoting of existing staff. • Providing a superior product and service to the top end of the leisure industry, while maintaining a superb profitability & guest satisfaction, implementing a HACCP program for the hotel. • Projects at all times a positive and motivated attitude and exercise self control. • Undertakes any reasonable tasks and secondary duties as assigned by the General Manager.
• Pre-opening team of the kitchen operation for 161 units all suites hotel. • Assisting Executive Chef in the daily operation. • Developing chefs training manuals and training programs. • Conducting board standard trainings. • Executing culinary promotions & events. • Preparation of specialty menus, buffets and promotions for the exacting clientele. of Asian, Indian, Arabic, International and local.
• Pre-opening team of the kitchen operation for 200 units hotel. • Takes care of daily food preparation and duties assigned to him through the superiors to meet the standard and the quality set by the hotel. • Prepares the daily mis-en-place and food production in different sections of the main kitchen or satellites. • Coordinates daily tasks with the Chef de Partie or Sous Chef. • Personally, responsible for hygiene, safety and correct use of equipment and utensils. • Checks periodically expiry dates and proper storage of food items in the section.
• To support directly the Chef de Partie & Demi Chef in the daily operation and work. • To take full responsibility of my section when my immediate supervisor is not there. • To work according to the menu specification set by chef. • To keep working area at all times in Hygienic conditions according to the rules set by the hotel. • To communicate to my direct supervisor in all relevant and important matters.
