Summary
Overview
Work History
Education
Skills
Timeline
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Mounira Dhrouj

Dubai

Summary

High-performing Chef offering 6 years of restaurant experience. Excellent communication, leadership and problem-solving skills. Talent for building streamlined, cohesive teams. Exceptional Head 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.

Overview

5
5
years of professional experience

Work History

Head Chef

FARAH RESTURANTS
05.2023 - 11.2023
  • Created recipes and prepared advanced dishes.
  • Trained kitchen staff to perform various preparation tasks under pressure.
  • Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
  • Placed orders to restock items before supplies ran out.
  • Hired, managed, and trained kitchen staff.
  • Arranged for kitchen equipment maintenance and repair when needed.
  • Inspected kitchens to observe food preparation quality and service, food appearance, and cleanliness of production and service areas.
  • Maintained well-organized mise en place to keep work consistent.
  • Mentored kitchen staff to prepare each for demanding roles.
  • Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.

Head Chef

BEIT EL KELL
02.2021 - 05.2023
  • Created recipes and prepared advanced dishes.
  • Trained kitchen staff to perform various preparation tasks under pressure.
  • Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
  • Placed orders to restock items before supplies ran out.
  • Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
  • Interacted with guests to obtain feedback on product quality and service levels.
  • Mentored kitchen staff to prepare each for demanding roles.
  • Planned promotional menu additions based on seasonal pricing and product availability.
  • Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
  • Maintained well-organized mise en place to keep work consistent.
  • Cooked memorable dishes that brought new customers into establishment.
  • Monitored line processes to maintain consistency in quality, quantity, and presentation.
  • Obtained fresh, local ingredients to lower grocery costs.
  • Modernized work processes to reduce guest wait times and boost daily output.

Head Chef

Marouch
09.2018 - 02.2020
  • Created recipes and prepared advanced dishes.
  • Trained kitchen staff to perform various preparation tasks under pressure.
  • Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
  • Placed orders to restock items before supplies ran out.
  • Hired, managed, and trained kitchen staff.
  • Maintained well-organized mise en place to keep work consistent.
  • Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
  • Interacted with guests to obtain feedback on product quality and service levels.

Education

No Degree -

LEABNESE INTERNATIONAL SCHOOL
LEBANON
06.1988

Skills

  • Inventory Rotation
  • Banquets and Catering
  • Forecasting and Planning
  • Performance Assessments
  • Food Spoilage Prevention
  • Food Safety Regulations
  • Signature Dish Creation
  • Ingredient Selection
  • Plating and Presentation
  • Process Improvements
  • Budget Development
  • Resource Allocation
  • Menu Development

Timeline

Head Chef

FARAH RESTURANTS
05.2023 - 11.2023

Head Chef

BEIT EL KELL
02.2021 - 05.2023

Head Chef

Marouch
09.2018 - 02.2020

No Degree -

LEABNESE INTERNATIONAL SCHOOL

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