Mohammed Wazzan
Abu Dhabi
Summary
To be able to utilize and apply my experience and skills in the field of culinary such as making any dish systematically, training and managing other chefs and cooks, maintaining inventory in the food department, and joining reputable firms where I can contribute effectively for its continuous growth and success.
Proficient Sous Chef highly effective at operating in fast-paced, demanding environments.
Adaptable professional with success handling any challenge. [14]-year background in high-end restaurant industry.
Adaptable and enterprising Sous chef with solid industry background and proven expertise in building and leading successful teams.
Talented problem-solver ready to back up fellow employees at any time.
Overview
17
17
years of professional experience
Work History
Sous Chef
Alya Restaurant [ Global Catering Servies]
11.2023 - Current
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
- Acted as head chef when required to maintain continuity of service and quality.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Planned and directed high-volume food preparation in fast-paced environment.
- Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
- Mentored kitchen staff to prepare each for demanding roles.
- Monitored food and labor costs to verify budget targets were met.
- Introduced new culinary techniques to the team, elevating the overall skill level and leading to more diverse menu offerings for guests.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Assisted in budget planning and cost management efforts, helping the establishment maintain profitability without sacrificing quality or service standards.
Chef Incharge
Grand Beriut [MBT Restaurant Management]
11.2021 - 08.2023
- Working as key member incharge in the kitchen controlling food cost and training the staff hygiene and food safety.
- Oversaw grill, stove, and oven, and cleaned equipment after every shift.
- Checked freezer and refrigerator prior to each shift to verify correct temperatures.
- Maintained well-organized mise en place to keep work consistent.
- Placed orders to restock items before supplies ran out.
- Trained kitchen staff to perform various preparation tasks under pressure.
Executive sous chef
Basra Tourist Hotel
11.2018 - 01.2020
- Worked as a key member of the hotels with 320 rooms signature two outlets banqueting and hall room
- Preparing, cooking and presenting dishes within your specialty
- Managing and training all the outlets staff working in the site
- Helping the Executive chef develop new dishes and menus.
- Increased customer satisfaction through consistent delivery of exceptional dishes, resulting in positive reviews.
- Assisted Executive Chef in cost analysis and budget management, optimizing profitability without compromising quality.
- Evaluated employee performance regularly providing guidance towards improvement as necessary.
- Managed inventory control, reducing food waste and optimizing budget allocation.
- Collaborated with Executive Chef to design seasonal menus that showcased diverse flavors and techniques.
Executive chef
I'll cafe de Rome (Syria)
06.2017 - 11.2018
- Working as Executive chef for the franchise restaurant group with four outlets greeting new menu and handling the operation
- Staff training and food hygiene.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Maintained a safe and sanitary work environment, adhering to health department standards and regulations.
- Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
Executive chef
Italian corner (Italian Restaurant)
04.2016 - 05.2017
- Working as Executive chef in the Italian cuisine restaurant managing the operation and training staff food costing and hygiene.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Maintained a safe and sanitary work environment, adhering to health department standards and regulations.
- Increased customer satisfaction by creating innovative and diverse menus tailored to various dietary needs.
- Oversaw business operations, inventory control, and customer service for restaurant.
- Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
Sous chef
Manuela
01.2014 - 02.2016
- Working in the large group restaurant with capacity 2500 seat greeting new dishes and menu for the functions
- Ensuring the team having high standards of food hygiene and follow the food safety.
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
- Acted as head chef when required to maintain continuity of service and quality.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Planned and directed high-volume food preparation in fast-paced environment.
- Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
Chef de parti
Sheraton Hotel
01.2009 - 01.2012
- Working as key member in the hotel with capacity 250 rooms in the main kitchen head cold section moving to hot Asian cuisine and Italian cuisine
- Managing and training any demi-chef de parties or commis working with us.
- Provided support in all areas of the kitchen as needed, demonstrating versatility and adaptability under pressure.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Demonstrated strong multitasking abilities, managing multiple stations during busy service periods.
- Maintained well-organized mise en place to keep work consistent.
- Rotated stock to use items before expiration date.
- Reduced food waste by carefully monitoring inventory levels and adjusting orders accordingly.
Chef de parti
Grand Station
02.2008 - 01.2009
- Working as a member of the team work reporting to the head chef
- Monitoring portion and waste control to maintain profit margins.
- Provided support in all areas of the kitchen as needed, demonstrating versatility and adaptability under pressure.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Demonstrated strong multitasking abilities, managing multiple stations during busy service periods.
- Maintained well-organized mise en place to keep work consistent.
Dime chef de parti
Regaa Hotel
03.2007 - 03.2008
- Working in cold section preparation and reporting to the highest position following the food safety and hygiene.
- Oversaw grill, stove, and oven, and cleaned equipment after every shift.
- Checked freezer and refrigerator prior to each shift to verify correct temperatures.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish, and eggs.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
Education
College of Commerce and Economics -
Tishreen Univercity
Syria01.2018
High School Diploma -
Technical Institute For Hotel Sciences
Syria01.2010
Skills
- Team Leadership
- Kitchen leadership
- Food Safety
- Inventory Management
- Safe Food Handling
- Menu Planning
- Kitchen Organization
- Cooking techniques
- Safety Management
- Mentoring and Coaching
- Menu development
- Staff Training
Personal Information
- Place of Birth: Syria
- Date of Birth: 06/28/89
- Gender: Male
- Nationality: Syrian
- Marital Status: Single
Languages
Arabic
Bilingual or Proficient (C2)
English
Advanced (C1)
Timeline
Sous Chef
Alya Restaurant [ Global Catering Servies]
11.2023 - Current
Chef Incharge
Grand Beriut [MBT Restaurant Management]
11.2021 - 08.2023
Executive sous chef
Basra Tourist Hotel
11.2018 - 01.2020
Executive chef
I'll cafe de Rome (Syria)
06.2017 - 11.2018
Executive chef
Italian corner (Italian Restaurant)
04.2016 - 05.2017
Sous chef
Manuela
01.2014 - 02.2016
Chef de parti
Sheraton Hotel
01.2009 - 01.2012
Chef de parti
Grand Station
02.2008 - 01.2009
Dime chef de parti
Regaa Hotel
03.2007 - 03.2008
College of Commerce and Economics -
Tishreen Univercity
High School Diploma -
Technical Institute For Hotel Sciences
Similar Profiles
Alok AgnihotriAlok Agnihotri
Senior Software Engineer at Quest Global Engineering Servies Private Ltd, BangloreSenior Software Engineer at Quest Global Engineering Servies Private Ltd, Banglore
Tanmayi KommuruTanmayi Kommuru
Trainee Engineer at Quest Global Engineering Servies Private Ltd, BangaloreTrainee Engineer at Quest Global Engineering Servies Private Ltd, Bangalore
Savita BOPCHESavita BOPCHE
Sr Software Engineer at IBM Global Business ServiesSr Software Engineer at IBM Global Business Servies