Muhammad Al salkhadi
Dubai ,Uae
Summary
Confident Sous Chef with experience in reputable, high-end hospitality environments. Motivated and organised to complete tasks to high-quality standards in pressured conditions. Builds positive rapport and relationships for improved team productivity.
Overview
18
18
years of professional experience
1
1
Certification
Work history
Senior sous chef
Independent food company/somewhere restaurant
Abu Dhabi , Yas island
2020.02 - Current
- Controlled labour costs by planning kitchen staff rotas based on peak periods and seasonal trends.
- Responded to dietary concerns and food allergies, creating dishes that met customer needs and palates.
- Created recipes to maximise profit by delivering on target food costs per dish.
- Planned and directed food preparation in fast-paced restaurant environments.
- Trained junior kitchen staff in food preparation and hygiene practices
Sous chef
Paramount hotel
Dubai , Dubai
2017.01 - 2019.12
- Trained junior kitchen staff in food preparation and hygiene practices.
- Supported head chef with stock control and rotation, minimising waste with FIFO systems.
- Assisted cooks to determine freshness and quality of dishes.
- Oversaw chefs, cooks and kitchen support staff to run smooth operation.
- Checked freezers and refrigerators to verify correct storage and temperatures.
Jnr,Sous chef
KomPas hotel
Aalborg, Denmark
2013.07 - 2016.12
- Followed health and safety guidelines to keep food storage safe, prevent spoilage and minimise cross-contamination risks.
- Oversaw chefs, cooks and kitchen support staff to run smooth operation.
- Developed chefs to run stations efficiently during peak service periods.
Chef de partie
Nimb Hotel
Copenhagen , Denmark
2010.01 - 2013.06
- Followed health and safety guidelines to keep food storage safe, prevent spoilage and minimise cross-contamination risks.
- Maintained clean and tidy food preparation areas.
- Prepared, produced and packed food in tight timescales.
- Applied critical thinking to analyse problems, evaluate solutions and select best decisions.
Demi chef de partie
Radisson Collection Royal Hotel
Copenhagen, Denmark
2007.01 - 2010.01
- Managed food usage by First-In, First-Out (FIFO) rules, avoiding unnecessary waste.
- Checked freezers and refrigerators to verify correct storage and temperatures.
- Presented dishes with creative plating and merchandising.
- Maintained clean and tidy food preparation areas.
Education
GCSEs - It
Bangsbo skole
Denmark, EuropeSkills
- Hotel restaurant operations
- Food spoilage prevention
- FIFO system
- Fire warden
- PIC
- First aider
- Stock control
- Food storage standards
- Creativity
- Dish costing
- Team Building
- Proactive learner
Languages
English
Danish
German
Arabic
Certification
Pic Food Safety
Chemical Awareness Safe Handling
International Award in Emergency First Aid
Fire Marshal
Timeline
Senior sous chef
Independent food company/somewhere restaurant
2020.02 - Current
Sous chef
Paramount hotel
2017.01 - 2019.12
Jnr,Sous chef
KomPas hotel
2013.07 - 2016.12
Chef de partie
Nimb Hotel
2010.01 - 2013.06
Demi chef de partie
Radisson Collection Royal Hotel
2007.01 - 2010.01
GCSEs - It
Bangsbo skole