resume chef talal yousef1

RESUME

PERSONAL DETAILS

Title Executive ChefGiven Names TalalFamily Name YousefDate of Birth 5 June 1966

Nationality JordanianMarital Status Married

Passport Number

K459592

Passport Expiry

3 December 2011

EDUCATIONAL Jordan applied University college of Hospitality & Tourism

Home Address

Jordan ,Aqaba 8 Area Tel : 0097165657777

(Permanent) Home Fax:

0097165640440

Mobile: 00971502944632 , 00971554712818 UAECity Sharjah E-mail: [email protected]

[email protected]@me.com

Zip (Post Code) 3527 E-mail [email protected] UAE

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mailto:[email protected]



EDUCATIONAL BACKGROUND & QUALIFICATIONS Jordan applied University college of Hospitality & Tourism,Secondary School, Amman JordanLots Diploma (Business School ) radisson blu ComTrained and educated in the following courses: HACCP Food Safety; F&B Cost Control; Training the Trainer; Improvement of the Kithchen Food Production in Movenpick Switzerland, Lebanon le Royal and Movenpick Egypt; Movenpick Quality Assurance member in Jordan; Presentation Skills Program; Craft trainin;, Managing and Training Development; Bring It To Life Program; Basic Accounting; Computer Introduction; Jump; Fire Fighting and First Aid Training.

SPORT, ACTIVITIES, INTERESTS LANGUAGES Fluent

Well

FairCar Racing First

languageEnglish

Arabic

PROFESSIONAL STRENGTHS AND SPECIAL SKILLSProfessional cooking for Arabic Food, Western food ,France Food , Italian Food , Mediterranean Food and Asian Food.Create the Fusion Food for the new dishes.Manage and arrange the team for daily operation.Create more special menu day to day.Observes and taste food while being cooked, ensures that the food is prepared according to recipes in classical and culinary manner.

FUTURE GOALS AND CAREER PLANSChance to work in different country in the five star hotels all over the world. Exposure to different cuisine especially (Western cooking & Western dessert).Professional Chef for a well known and reputable establishment Company.

COMPUTER SKILLSKnowledgeable in Microsoft Words, Microsoft Excel, Internet

Future Plan_______________________________________ _________________

Be a great Executive chef and have the chance to enrol at the five star hotels. Besides that, I wish to lead a great team into success in a five star hotel.

PRESENTCompany Radisson Blu Sharjah

Position Executive ChefDepartment F&B Department

Business Address UAE Al Sharjah

City SharjahZip (Post Code)

Country UAECompany web

addresswww.dissonresdor.com

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Property Description

Responsibilities & DutiesResponsible for supervising the functioning of all kitchen employees, facilities and cost. Coordinating and participating in the production, preparation and presentation of all food items to ensure highest quality at all times. Arrange the duties of the team rooster and checks the Daily Menu, Function Sheets, and Par stock to determined the types and quality of food items to be prepared.Professional AchievementsServes the best quality of food at all times. Trained the staffs in accordance with high quality standards. Provides a new set of worldwide menus.

PRESENTCompany Pasta Regena Stafanos Com 21 Apr still working


Business Address Dubai

City Dubai &SharjahZip (Post Code)


address044222632,04 3403015

Property DescriptionExecutive Chef in charge for Stefanos restaurant Italian Restaurant & Pasta Regena Factory Al Coze ,Dubai Marina Walk, Albarsha ,Sharja al Qasba leading 60 personnel.Responsibilities & DutiesResponsible for supervising the functioning of all kitchen employees, facilities and cost. Coordinating and participating in the production, preparation and presentation of all food items to ensure highest quality at all times. Arrange the duties of the team rooster and checks the Daily Menu, Function Sheets, and Par stock to determined the types and quality of food items to be prepared.Professional AchievementsServes the best quality of food at all times. Trained the staffs in accordance with high quality standards. Provides a new set of worldwide menus.

PRESENTCompany Al Shaiek Saif Bin Zaid Al Nahian Palace UAE : December 2009 Still working


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Business Address Al Ain E-mail: [email protected]

Phone:++971502944632

City Al AinZip (Post Code) 17817


address

Property DescriptionExecutive Chef in charge in Al Ain Palace kitchen leading 11 outlets with 50 personnel.Responsibilities & DutiesResponsible for supervising the functioning of all kitchen employees, facilities and cost. Coordinating and participating in the production, preparation and presentation of all food items to ensure highest quality at all times. Arrange the duties of the team rooster and checks the Daily Menu, Function Sheets, and Par stock to determined the types and quality of food items to be prepared.Professional AchievementsServes the best quality of food at all times. Trained the staffs in accordance with high quality standards. Provides a new set of worldwide menus.

PROFESSIONAL EXPERIENCECompa

nyIntercontinental Hotel Aqaba IHG Establishm

ent2006

From-To

March 2006 – December 2009 City AqabaPositio

nExecutive Sous Chef Country Jordan

Website ihg @icaqapa.com

Property DescriptionFive stars Hotel for 250 Rooms, Fine dinning Cote D’or Restaurant (Steak House) and Martini Lounge, Deli Café for running pizza and snacks foods and the Main restaurant is Cornaich running for Buffet and A-la carte Banquet for 1000.Responsibilities & DutiesTrained all kitchen employees with high quality standards to reach guests satisfaction. Facilitates food cost control to gain more profit. Coordinating and participating in the production, preparation and presentation of all food items to ensure highest quality at all times. Arrange the duties of the team rooster and checks the Daily Menu, Function Sheets, and Par stock to determined the types and quality of food items to be prepared. Achieve to give "Great Hotel Guest Love" to our valued guests.Professional AchievementsSalary was increased by 32% as incentives based on my outstanding performance.I achieved the Key Objective Performance Guests Satisfaction according to the company percentage, employee's satisfaction (employee survey), Fire Life and Safety according to IHG Standards, Food Cost Control according to IHG Standards, Motivates subordinates by encouraging them to reach IHG Standards and Guests Satisfaction. Leads the staff in joining the food competition and won 3Gold Medals, 3 Silver Medals, 4 Bronze Medals, 3 Course Menu, Life Cooking, Canapés, Sandwiches in Jordan in 2006. Improved Management Skills. Menu Planning, Add new concept to Kitchen.

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nyDunes Club Establishm

ent2004

From August 15, 2004 – February 15, 2006 City AmmanPositio

nExecutive Chef Country Jordan

Property Description5 star club, fully equipped fitness for Health Family and Country Club. Offers a variety of banqueting venues and dinning options. Has a Pastry Shop for kid's corner, Pool kitchen and Ballroom Terrace.Responsibilities & DutiesTrained all kitchen employees with high quality standards to reach guests satisfaction. Facilitates food costs control to gain more profit. Coordinating and participating in the production, preparation and presentation of all food items to ensure highest quality at all times. Arrange the duties of the team rooster and checks the Daily Menu, Function Sheets, and Par stock to determined the types and quality of food items to be prepared. Achieve to give "Great Hotel Guest Love" to our valued guests.Professional AchievementsSalary was increased based on work performance.Gain new experience with kitchen equipment and concept.Achieved on how to make Healthy Food.Achieved a good relationship with respected people in the Club.Achieved a new experience in working for a big function.Accomplished training for making Lebanese Food in 2004.


nyMovenpick Hotel Resort & Spa Establishm

ent1996

From July 01, 1999 – October 15, 2004 City Dead SeaPositio

nExecutive Sous Chef Country Jordan

Property DescriptionFive star Hotel Resort and SpaResponsibilities & DutiesTrained all kitchen employees with high quality standards to reach guests satisfaction. Facilitates food cost control to gain more profit . Coordinating and participating in the production, preparation and presentation of all food items to ensure highest quality at all times. Arrange the duties of the team rooster and checks the Daily Menu, Function Sheets, and Par stock to determined the types and quality of food items to be prepared. Achieve to give "As a Host We Delight and Excite the High Quality of Service and Comprising the Quality of Service and Food" to our valued guests.Professional Achievements

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Promoted from Sous Chef to Executive Sous Chef.Achieved much higher salary and benefits.Successfully achieved Computer Skills Training and Standard Recipe Menu.Successfully achieved training " Trained the Trainer " in Jordan.Member of Quality Assurance and motivates me set high quality standards in the company.Achieved Gold Medal in Grumpy Gourmet Award in Intercontinental Hotel Group in Amman Jordan.Gain new knowledge about Swiss Food.Achieved new knowledge about banquet set up and buffet set up.


nyMovenpick Hotel Resort & Spa Establishm

ent1996

From March 16, 1996 – July 01, 1999 City PetraPositio

nChef de Partie Country Jordan

Property DescriptionFive star Hotel and Restaurant offers Royal Suites and Executive Suites.Responsibilities & DutiesIn charge in cold kitchen.Preparing cold items such as salads, appetizers, canapés, dressing, breakfast buffet, cold cut.Professional AchievementsAchieved how to work according to the Movenpick Standards.Achieved on how to work with recipes and different menus.Achieved to have a working good relationship with different kind of people. Successfully completed training on Grooming and Appearance, Customer Service Management and Dealing Properly with the Guests.Successfully completed training in Switzerland on Movenpick Food Standards.


nyAqaba Gulf Hotel Establishm

ent1994

From May 01, 1994 – March 01, 1996 City AqabaPositio

nChef de Partie Country Jordan

Property DescriptionFive star Hotel and Restaurant offers Royal Suites and Executive Suites.Responsibilities & DutiesIn charge in cold kitchen.Preparing cold items such as salads, appetizers, canapés, dressing, breakfast buffet, cold cut.Professional AchievementsAchieved how to work according to the Hotel Standards.Achieved on how to work with recipes and different menus.Achieved to have a working good relationship with different kind of people.

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nyCaesar Palace Restaurant Establishm

ent1992

From 1992 - 1993 City AmmanPositio

nFirst Cook Country Jordan

Property DescriptionFine Dinning French RestaurantResponsibilities & DutiesWorked in cold kitchen.Preparing cold items such as salads, appetizers, canapés, dressing, breakfast buffet, cold cut.Serve the best quality of food at all times.Professional AchievementsAchieved how to work according to the Restaurant Standards.Achieved on how to work with recipes and different menus.Achieved to have a working good relationship with different kind of people.Achieved to give good guests satisfaction.


nyRegency Palace Hotel Establishm

ent1990

From 1990 – 1992 City AmmanPositio


Property Description5 Star HotelResponsibilities & DutiesWorked in cold kitchen.Preparing cold items such as salads, appetizers, canapés, dressing, breakfast buffet, cold cut.Serve the best quality of food at all times.Professional AchievementsAchieved how to work according to the Hotel Standards.Achieved on how to work with recipes and different menus.Achieved to have a working good relationship with different kind of people.Achieved to give good guests satisfaction.

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nyRoomers Club Restaurant Establishm

ent1990

From 1990 – 1992 City AmmanPositio


Property Description5 Star HotelResponsibilities & DutiesWorked in cold kitchen.Preparing cold items such as salads, appetizers, canapés, dressing, breakfast buffet, cold cut.Serve the best quality of food at all times.Professional AchievementsAchieved how to work according to the Hotel Standards.Achieved on how to work with recipes and different menus.Achieved to have a working good relationship with different kind of people.Achieved to give good guests satisfaction.

*****ADDITIONAL PERSONAL INFORMATION*****_______

I would consider myself as a hard working and artistic chef, and always update myself to the latest Culinary News and information. I’m more on to Arabic Cuisine and International Cuisines.

‘Can Do’, ‘Ask to Know More’, ‘Be Patience’ and ‘Willingly to Learn’ is my key to success. As a chef, I love to create something new and Fine in an art form. I believe ‘Food’ should taste good as well as ‘It’s’ ‘Look’. Quality of food is always the key to bring back the customers. I’ve been worked around in Butcher, Garde Manger, Hot and Cold Kitchen, Banquet and now I am even more passion to food, always keeps up with new concept and creating something new exotic idea. I believe that to become a good chef he must good in All Section of the kitchen department to be able to running the kitchen operation smoothly.

I am easy outgoing person, easy to work with and also good in communication skills with all level. As a chef, I always aware with food waste and also food cost. I am good in organizing and leading the kitchen/staff, also a fast moving person. And the most important vision as a chef is to give guests satisfaction at all times.

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resume chef talal yousef1

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