MARK TAMER ELIAS
Dubai
Summary
Accomplished culinary professional with expertise in Arabic and international cuisine, specialising in recipe improvement and menu development. Demonstrates strong leadership qualities and a team-oriented approach, excelling in staff training, kitchen staff recruitment, and allergen awareness. Proficient in Microsoft Office, internet usage, and email communication, with advanced multitasking mastery and an advanced hygiene certificate. Committed to quality control and budgeting control to enhance operational efficiency while maintaining high standards of food safety.
Overview
15
15
years of professional experience
2
2
years of post-secondary education
Work history
Chef de cuisine
Five Luxe JBR
Dubai, UAE
02.2024 - Current
- Led culinary team in developing innovative seasonal menus that showcased local ingredients.
- Oversaw kitchen operations ensuring adherence to food safety and hygiene standards.
- Trained and mentored junior chefs fostering skills in food preparation and presentation.
- Collaborated with suppliers to source high-quality ingredients while negotiating favourable terms.
- Researched and implemented new cooking techniques enhancing overall dining experience.
- Managed inventory and procurement processes maintaining optimal stock levels and reducing waste.
- Coordinated kitchen staff schedules ensuring efficient workflow and timely service delivery.
- Evaluated customer feedback to refine menu offerings and improve guest satisfaction.
- Supervised all food preparation stages maintaining quality control from start to finish.
- Fostered a teamwork-oriented environment, leading to improved staff morale.
- Pioneered farm-to-table concept in the menu enhancing restaurant's eco-friendly image.
- Streamlined operations by training junior chefs in advanced culinary skills.
- Produced high-quality dishes under tight deadlines ensuring exceptional dining experiences.
- Collaborated closely with suppliers ensuring delivery of top-quality produce every time.
Arabic & banquet sous chef
Melia desert palm hotel & resort
10.2021 - 02.2024
- Prepared diverse Arabic dishes and banquet menus whilst ensuring adherence to culinary standards.
- Managed kitchen operations during high-volume service periods, maintaining quality and efficiency.
- Trained and mentored junior kitchen staff on cooking techniques and food safety protocols.
- Collaborated with event planners to create customised menus for special occasions and events.
- Oversaw inventory management, including ordering and maintaining stock levels of ingredients.
- Assured compliance with health and safety regulations throughout food preparation and service.
- Implemented innovative cooking techniques to enhance flavour profiles of traditional dishes.
- Conducted regular quality checks on food presentation to uphold high standards of excellence.
Head Chef
HBK privet company
07.2020 - 10.2021
- Developed innovative menu concepts that enhanced dining experiences for guests.
- Supervised kitchen staff to ensure adherence to health and safety regulations.
- Ensured high-quality dishes with meticulous attention to detail.
- Oversaw quality control measures, maintained consistency across all dishes served.
- Instituted a rotation system to minimise food waste.
junior sous chef / Chef De Partie
Sheraton Grand hotel, Dubai
12.2014 - 07.2020
- Prepared and plated a diverse range of dishes to meet high culinary standards.
- Collaborated with senior chefs to ensure efficient kitchen operations and workflow.
- Managed inventory and stock levels to maintain freshness and minimise waste.
- Assisted in menu development by providing creative input and culinary expertise.
- Maintained cleanliness and organisation of kitchen equipment and workstations.
- Conducted quality control checks to ensure consistency and excellence in food presentation.
- Demonstrated proficiency in various cuisines by creating diverse and appealing dishes.
- Stepped up as acting Sous Chef during the absence of senior staff, demonstrating leadership capability.
Demi chef de partie
Zero Gravity Skydive Dubai Jumeirah group.
12.2013 - 12.2014
- Prepared high-quality dishes in fast-paced environment, ensuring adherence to food safety standards.
- Collaborated with kitchen team to develop new menu items, enhancing overall dining experience.
- Managed inventory levels by monitoring stock and placing orders to maintain kitchen efficiency.
- Provided exceptional support to head chef, assisting in menu planning and special event preparations.
- Prepared stocks, sauces and soups, enhancing flavour profiles of dishes.
Commis 1
Park Rotana Complex hotel, Abu Dhabi
08.2012 - 12.2013
- Assisted in preparation of high-quality dishes in fast-paced kitchen environment.
- Maintained cleanliness and organisation of workstations to adhere to hygiene standards.
- Followed recipes accurately to create consistent and delicious dishes for guests.
- Provided assistance to kitchen staff for smooth running of operations.
- Kept kitchen areas clean, orderly and well-stocked for smooth service.
- Cleaned food preparation and storage areas in line with schedule.
Commis 2
Beach Rotana Hotel - Abu Dhabi
10.2010 - 08.2012
- Prepared ingredients according to specifications to ensure quality and consistency in dishes.
- Maintained cleanliness and organisation of kitchen stations to promote a safe working environment.
- Cleaned food preparation and storage areas in line with schedule.
- Used kitchen equipment as instructed and to safety protocols.
- Rotated stock to keep ingredients fresh.
- Assisted in preparation of meals to exact recipes.
Education
Diploma - Hospitality
Tartous Hotel Institute
01.2008 - 01.2010
Skills
- system usage
- Recipe improvement
- Menu development
- Team-oriented
- Leadership qualities
- Arabic cuisine
- International cuisine
- Microsoft Office
- Internet
- Multitasking mastery
- advanced hygiene certificate
- Budgeting control
- Quality Control
- Staff training
- Kitchen staff recruitment
- Allergen awareness
- Plating techniques
Languages
Arabic
English
Personal Information
- Date of birth: 01/01/90
- Nationality: Syrian
Custom
Hugh Style, Executive Chef Emirate's Airline, +971 50 584 0967, Hughs@ekfc.ae
Timeline
Chef de cuisine
Five Luxe JBR
02.2024 - Current
Arabic & banquet sous chef
Melia desert palm hotel & resort
10.2021 - 02.2024
Head Chef
HBK privet company
07.2020 - 10.2021
junior sous chef / Chef De Partie
Sheraton Grand hotel, Dubai
12.2014 - 07.2020
Demi chef de partie
Zero Gravity Skydive Dubai Jumeirah group.
12.2013 - 12.2014
Commis 1
Park Rotana Complex hotel, Abu Dhabi
08.2012 - 12.2013
Commis 2
Beach Rotana Hotel - Abu Dhabi
10.2010 - 08.2012
Diploma - Hospitality
Tartous Hotel Institute
01.2008 - 01.2010
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