Ashraf Al-Sao
Culinary Expert
Dubai
Summary
Exceptional Chef with superb understanding of recipes and food cooking methods. Specialties include determining proper portions, menu planning and managing food inventory. Passionate about food and hospitality. Skillfully manage kitchen and food preparation areas. I'm a gifted chef with undeniable talents in developing menus to draw in clientele. Passionate individual creating healthy dishes made with locally grown ingredients. Ready for new challenge creating tasty meals for successful establishment.
Overview
14
14
years of professional experience
3
3
years of post-secondary education
4
4
Languages
Work History
Head Chef
Ivory Grand Hotel
Dubai
01.2023 - Current
- Mentored kitchen staff to prepare each for demanding roles
- Collaborated with vendors and suppliers to obtain quality recipe ingredients while adhering to company budgets
- Hired, managed, and trained kitchen staff
- Developed kitchen staff through training, disciplinary action, and performance reviews
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity
- Handled and stored food to eliminate illness and prevent cross-contamination
Head Chef
Henawi Group
Istanbul
06.2021 - 01.2023
- Comply with and sanitation and safety regulations
- Maintained well-organized mise en place to keep work consistent.
- Mentored kitchen staff to prepare each for demanding roles.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Monitored line processes to maintain consistency in quality, quantity, and presentation.
Chef de Partie
Rotana Tower
Amman
05.2017 - 10.2020
- Maintained well-organized mise en place to keep work consistent.
- Developed and cooked memorable dishes that brought new customers into establishment.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Rotated stock to use items before expiration date.
- Operated all kitchen equipment safely to prevent injuries.
- Plated meals paying special attention to garnishes and overall presentation.
- Complied with portion and serving sizes as per restaurant standards.
- Trained kitchen staff to perform various preparation tasks under pressure.
TV Chef
Zenobia Media Production
Amman
02.2015 - 03.2017
- Placed orders to restock items before supplies ran out.
- Maintained well-organized mise en place to keep work consistent.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish, and eggs.
- Checked freezer and refrigerator prior to each shift to verify correct temperatures.
- Monitored line processes to maintain consistency in quality, quantity, and presentation.
- Responded to dietary concerns and food allergies, creating dishes to meet customer needs and palates.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
Demi Chef De Partie
Kempinski Red Sea
Aqaba
01.2014 - 01.2015
- Reduced costs and losses through regular rotation of fresh food items and employment of waste-reduction food prep techniques.
- Assisted with development of new menu items, researching and workshopping recipes compatible with existing menu.
- Monitored stock levels of both ingredients and seasonings, notifying head chef of low levels to support prompt ordering.
- Adhered to food safety regulations and culinary best practices in preparation of ingredients and meals.
- Mentored kitchen staff to prepare each for demanding roles.
- Acted as head chef when required to maintain continuity of service and quality.
- Collaborated with staff members to create meals for large banquets.
- Reduced costs and losses through regular rotation of fresh food items and employment of waste-reduction food prep techniques
Commis Chef
Crowne Plaza Hotel
Amman
01.2013 - 01.2014
- Maintained well-organized mise en place to keep work consistent.
- Observed different kitchen chefs' preparation of sauces, breads, and other items to gain knowledge in diverse cooking and baking techniques.
- Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
- Signed for deliveries, checked items into inventory and stocked goods into proper locations.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Modernized work processes to reduce guest wait times and boost daily output.
- Placed orders to restock items before supplies ran out.
- Ordered new ingredients and supplies to meet expected needs.
Commis Chef
Sheraton Hotels
Amman
09.2009 - 09.2010
- Maintained well-organized mise en place to keep work consistent.
- Observed different kitchen chefs' preparation of sauces, breads, and other items to gain knowledge in diverse cooking and baking techniques.
- Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
- Signed for deliveries, checked items into inventory and stocked goods into proper locations.
- Ordered new ingredients and supplies to meet expected needs.
- Placed orders to restock items before supplies ran out.
- Seasoned and marinated cuts of meat, poultry and fish.
- Modernized work processes to reduce guest wait times and boost daily output.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Measured high demand spices and commonly used ingredients to prevent overages and waste.
Education
Diploma in Culinary Arts - Hotel Management And Culinary Arts
The Royal Academy of Culinary Arts Affiliate of Les Roches
Amman, Jordan 09.2010 - 01.2013
High School Certificate - Science Education
Sharif Naser Bin Jamil
Amman, Jordan 09.2006 - 09.2007
Skills
Signature dish creation
undefinedAccomplishments
- I was able to hold the number one Italian restaurant in Jordan on Trip Advisor for more than 2 years, and also kept it on the top 3 list of all restaurant across the country.
- I succeeded in opening a restaurant in Istanbul and franchising it to a client in Jordan
- Slashed the food cost at my current job from 43% to 28% without compromising quality or cleanliness
- Designed whole new menu, including meal selections, beverages and pricing.
- Ensured safe and efficient kitchen operations while managing a BOH staff of 25 employees.
Timeline
Head Chef
Ivory Grand Hotel
01.2023 - Current
Head Chef
Henawi Group
06.2021 - 01.2023
Chef de Partie
Rotana Tower
05.2017 - 10.2020
TV Chef
Zenobia Media Production
02.2015 - 03.2017
Demi Chef De Partie
Kempinski Red Sea
01.2014 - 01.2015
Commis Chef
Crowne Plaza Hotel
01.2013 - 01.2014
Diploma in Culinary Arts - Hotel Management And Culinary Arts
The Royal Academy of Culinary Arts Affiliate of Les Roches
09.2010 - 01.2013
Commis Chef
Sheraton Hotels
09.2009 - 09.2010
High School Certificate - Science Education
Sharif Naser Bin Jamil
09.2006 - 09.2007
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