MOHAMED ALNACHAR
Dubai,United Arab Emirates
Summary
Dynamic and results-driven professional with a strong foundation in management skills, creativity, and critical thinking. Demonstrates expertise in negotiation, decision-making, and problem-solving, complemented by a deep familiarity with international and Arabic cuisine and advanced hygiene standards. Proven ability to manage culinary costs and control budgets effectively. Committed to personal development and adept at troubleshooting challenges as they arise. Aspires to leverage these competencies in a leadership role within the culinary industry.
Overview
2
2
Languages
1
1
Certification
23
23
years of professional experience
Work history
Chef de cuisine
Raffles Hotel dubai
2022.09 - Current
- Produced high-quality dishes under tight deadlines ensuring exceptional dining experiences.
- Managed inventory control, reducing waste and ensuring freshness of ingredients.
- Implemented new recipes which resulted in an expanded menu offering.
- Revamped presentation styles, contributing significantly to positive diners' feedback.
- Developed seasonal menus to highlight fresh, locally sourced ingredients.
- Supervised all food preparation stages maintaining quality control from start to finish.
- Ensured consistent food quality for enhanced customer enjoyment.
- Inspired creativity among kitchen staff through demonstration of advanced culinary techniques.
- Collaborated closely with suppliers ensuring delivery of top-quality produce every time.
- Established high dining standards for overall improvement of culinary experience.
Sous chef de cuisine
Raffles Hotel Dubai
2018.01 - 2022.09
- Conducted staff training sessions to enhance culinary skills and knowledge.
- Maintained high standards of food preparation by following recipes accurately.
- Assisted head chef in menu development, resulting in innovative dining experiences.
- Fostered a positive working environment through clear communication and team motivation.
- Delegated tasks to junior chefs for efficient kitchen operations.
- Reinforced safety protocols amongst staff members for a safe working environment.
- Ensured proper storage of raw materials adhering to health standards.
Junior sous chef
Raffles Hotel Dubai
2013.01 - 2015.01
- Performed routine equipment maintenance checks, preventing unexpected breakdowns.
- Stepped up as acting Sous Chef during the absence of senior staff, demonstrating leadership capability.
- Gained expertise in a variety of cooking techniques whilst honing culinary skills.
- Improved efficiency by streamlining food preparation processes.
- Developed new menu items for enhanced customer satisfaction.
- Kept up-to-date with current food trends, infusing creativity into the menu development process.
- Assisted in stock management to prevent food wastage.
- Demonstrated proficiency in various cuisines by creating diverse and appealing dishes.
- Utilised excellent teamwork skills whilst working alongside a large team of chefs.
Chef de partie
Raffles Hotel Dubai
Dubai
2008.03 - 2013.01
- Supervising and managing the kitchen
- Ordering, costing, hygiene control, cost control, paper work, menu preparation and verification
- Enhanced flavour profiles by experimenting with various ingredients and cooking techniques.
- Maintained inventory control without compromising on food quality or taste.
- Managed food usage by First-In, First-Out (FIFO) rules, avoiding unnecessary waste.
- Plated completed meals with meticulous attention to presentation and portion control.
- Handled special customer requests to meet dietary needs and mitigate allergen risks.
Demi chef de partie
Raffles Hotel Dubai
2008.08 - 2010.03
- Contributed to cost control measures by reducing food waste levels.
- Collaborated with senior chefs to create innovative seasonal menus.
- Implemented proper storage methods, prolonging freshness of ingredients.
- Participated actively in team briefings contributing towards open communication among staff members.
- Supported head chef during busy periods, enabling effective time management across the kitchen brigade.
- Enhanced hygiene standards with strict adherence to health and safety regulations.
- Assisted in preparing banquets and events, leading to successful large-scale services.
- Took charge of specific stations within the kitchen as required.
- Ensured high quality dish presentation for improved customer satisfaction.
Chef de Partie
Dyar Al Sham Restaurant Dubai
Dubai
2007.09 - 2008.08
- In charge of hot & cold kitchen operations
- Supervising a staff of 5 persons
- Maintaining organization and hygiene standards of kitchen according to Dubai municipality rules
- Trained apprentice chefs, improving their culinary skills substantially.
- Collaborated with other chefs for special events and banquets.
- Perfected traditional cooking methods including baking, grilling and braising.
- Demonstrated versatility by preparing both hot and cold meals as required.
Demi Chef de Partie
Reef Damascus Restaurant Dubai
Dubai
2004.01 - 2007.08
- In charge of hot & cold kitchen operations
- Supervising a staff of 3 persons
- Maintaining organization and hygiene standards of kitchen according to Dubai municipality rules
- Participated in regular stock takes for accurate inventory management.
- Handled special dietary requests, catering to diverse customer needs.
- Took charge of specific stations within the kitchen as required.
Education
Bachelor of Culinary Management -
Abi El Fida Institute of Syria
Hamah, SyriaSkills
- Management Skills
- Creativity
- Making decisions and solving problems
- Negotiation
- Critical Thinking
- Trouble-shooting any problems that may arise
- Taking responsibility for personal development
- International cuisine familiarity
- Budgeting control
- advanced hygiene certificate
- Culinary cost management
Certification
HACCP Hygine Certificate, Raffles Hotel Dubai 2016.
LANGUAGES
English
Upper intermediate
Arabic
Native
Affiliations
- Swimming
- Travel
- Reading
- International Cuisine
Timeline
Chef de cuisine
Raffles Hotel dubai
2022.09 - Current
Sous chef de cuisine
Raffles Hotel Dubai
2018.01 - 2022.09
Junior sous chef
Raffles Hotel Dubai
2013.01 - 2015.01
Demi chef de partie
Raffles Hotel Dubai
2008.08 - 2010.03
Chef de partie
Raffles Hotel Dubai
2008.03 - 2013.01
Chef de Partie
Dyar Al Sham Restaurant Dubai
2007.09 - 2008.08
Demi Chef de Partie
Reef Damascus Restaurant Dubai
2004.01 - 2007.08
Bachelor of Culinary Management -
Abi El Fida Institute of Syria