Zaid AlKobari
Dubai
Summary
A professional chef who looks to bring eight years of experience with a graduate degree in Culinary Arts- Les Roches, seeks a challenging role to apply extensive knowledge of culinary creation and leadership skills and kitchen experience and management. I would be able to assist with achieving organizational goals using my skillset.
Overview
12
12
years of professional experience
1
1
Certification
Work History
Junior Sous Chef - Relaunch Amaseena Restaurant
The Ritz Carlton
10.2021 - Current
- Embracing food culture and designing regularly changing menus.
- Participated in menu planning meetings, offering creative input that led to new signature dishes garnering rave reviews from guests.
- Assisted in budget planning and cost management efforts, helping the establishment maintain profitability without sacrificing quality or service standards.
- Designed inventory control sheets which resulted in a 3% drop in food costs per month.
- Analyzing daily sales data with the Executive sous chef, keeping purchases within a 29%-30% budgeted range.
- Works closely with Head Chef and Sous Chef in product design and costings of menus
- Ensures all dishes are prepared and served according to specification
- Assisted in the development of staff training programs, improving overall consistency and efficiency within the kitchen environment while fostering professional growth among junior team members.
- Works with Restaurant and Banquet departments to coordinate service and timing of events and meals
- Helps lead the kitchen team
- Also, mentors and trains less experienced and skilled team members
- Assists in the supervising and running of the kitchen
- Has a thorough knowledge of food hygiene, health, and safety, and is able to train teams based on this
- Responsible for the majority of the duties and other responsibilities such as inventory, kitchen staff management, and food preparation
- Mentored junior kitchen staff, fostering a collaborative work environment that improved overall team performance.
Chef De Partie - Amaseena
The Ritz Carlton
07.2018 - 10.2021
- Obsessed about standards and genuinely care about the quality of the food prepared
- Prepare and cook all the dishes according to the menu specifications
- Ensure that each and every guest leaves the restaurant happy
- Has a positive, enthusiastic, and team-oriented attitude
- Delivers outstanding vegan & vegetarian cuisine to our guests as well as support the team on all aspects of service and food controls delivery
- Works and dazzles international guests and diners with extensive menu knowledge, food creation, execution, and pairing skills
- Has full knowledge of all menu items, daily features, and promotions
- Work with and coordinates the work of apprentices in the preparation and production of food
- Keep all working areas clean and tidy, ensuring all equipment is maintained, serviced, and cleaned to OHS standards.
Demi Chef De Partie - Amaseena
The Ritz Carlton
09.2017 - 07.2018
- To ensure knowledge of the product is maintained and communicated to all relevant personnel
- Obsessed about standards and genuinely care about the quality of the food prepared
- Motivated, team player, and hardworking individual who always leads by example
- Preps meals by weighing, measuring, and mixing ingredients, cooking meals, checking ingredients for freshness, arranging, and garnishing dishes
- Maintains a clean and orderly work area to ensure safety
- Maintain proper temperature and humidity levels for meat products
- Kept facility compliant with health codes, sanitation requirements, and license regulations.
Commis 1 - Splendido
The Ritz Carlton
11.2016 - 09.2017
- Plating and presenting meal items as per the instructions.
- Handling the pasts station and ensuring everything goes up to the standard from cooking until serving.
- Prepares and chops fresh food ingredients and maintains high standards of hygiene
- Measures dish ingredients and portion size accurately
- Helps prepare and produce meals for special events, groups bookings
- Assists in any other section of the kitchen hot or cold as required
- Ensures that mise en place for food preparation is completed in all the sections
- Responsible for proper sanitation and cleanliness of surfaces and storage containers.
Commis 2 - Main Kitchen
Mövenpick Ibn Battuta Gate Hotel
09.2015 - 11.2016
- Demonstrated genuine hospitality while greeting and establishing rapport with guests
- Ensure the highest standards and consistent quality in the daily preparation and keep up to date with the new products, recipes, and preparation techniques
- Follow the instructions and recommendations from the immediate
- Superiors to complete the daily tasks
- Assist with preparing the food for outside catering according to a specific menu
- Stocked and maintained the cleanliness of stations
- Addressed guest concerns and resolved all issues to guests' satisfaction.
Commis 3 - Main Kitchen
Mövenpick Ibn Battuta Gate Hotel
05.2014 - 08.2015
- To handle all inquiries for the VIP lounge during breakfast hours from ingredient preparation of hot and cold
- Monitor food quality while preparing food
- Set-up and break down work station, serve food in proper portions into proper receptacles
- Ensuring access to fresh foods and the best equipment and resources for cooking
- Observed different kitchen chefs and watched how they prepared sauces, bread and other items to gain knowledge in those cooking and baking techniques
- Gathered and placed all ingredients on the workstation in advance
- Properly cleaned the kitchen, including counters, work areas, shelves, refrigerators, and freezers
- Ensured meats were properly cut in a timely manner.
Trainee
Mövenpick Ibn Battuta Gate Hotel
01.2014 - 05.2014
- Preparing and serving breakfast, lunch, and dinner for over 300 guests daily
- Prepared ingredients and assembled dishes according to restaurant recipes and specifications
- Prepares and chops fresh food ingredients and maintains high standards of hygiene
- Performing basic cleaning duties and ensuring that work stations are properly sanitized
- Responsible for assisting CDP and Sous Chef in cooking and then ensuring that all stations are clean
- Preparing basic salads and sauces as directed by the Chef de Partie.
Trainee
Mövenpick Tala Bay
01.2013 - 04.2013
- Responsible for Larder, Hot, Fish, and Pastry sections
- Trained in three different restaurants Najel as the main kitchen, Sejan,and Casalingo
- Cooking and preparing a variety of fresh nutritious midday meals another refreshments
- Responsible for high standards of food, hygiene, and health and safety
- Verified compliance in preparation of menu items and customer special requests
- Monitored dining rooms for seating availability, service, safety, and well-being of guests
- Established and maintained a positive work environment
- Set performance expectations and provided honest feedback.
Education
Associate of Arts - Culinary Art
Arts/Les Roches Global Hospitality
Jordan09.2014
High School Diploma -
Thuqan Al Hindawi
Jordan01.2009
Skills
- Organization and Time Management
- Inventory Management
- Budgeting and Cost Control
- Recipe Development
- Servsafe Certified
- Staff Training
- Microsoft Office
Accomplishments
Task Force, The Westin Langkawi Resort&Spa
The task force took a place at The Westin Langkawi Resort. This is where we bring the concept to introduce our Arabic cuisine and culture for six months. by creating a compelling, evolving, and locally relevant menu for our Arabic food. We inspired and introduce our menu to the Langkawi community that we serve at our hotel The Ritz Carlton, Dubai.
- Creating an Arabic menu that includes different variety of food selections from Africa, the Middle East, and Gulf countries.
- Enhance the ladies and gentlemen at the restaurant to have more engagement with guests to succeed the guest satisfaction.
- Developing the skills and awareness of our Arabic food and culture to ladies and gentlemen and the community.
Training
Career Tracker, The Ritz Carlton, career Tracker is a leadership development program that gives employees in all functions by offering resources and support for future leaders of the company across Marriott's hotel brands and at all levels the chance to enhance the skills they need to succeed in their next role.
A 1-year program that includes:
- Developing leadership and management skills.
- Introduce important essential keys and skills of how to handle the work environment at the workplace.
- Engage with Marriott senior leaders to understand more about the operation of the hotel.
- Gaining the confidence and skillset needed to embark on a successful career with Marriott International.
- Receive hands-on and virtual training in many disciplines: Accounting & Finance, Engineering, Event Management, Food & Beverage, and Purchasing.
- Presenting a project idea at the end of the program.
restaurant awards
- Caterer Middle East Award Winner - 2018
Amaseena - The Ritz Carlton
The Title of best restaurant team of the year
- Fact Dining Award Winner - 2018
Amaseena- The Best Lebanese Restaurant
Certification
- The Serve Safe (HACCP), Apr 2013
At the Royal Academy of Culinary Arts/Les Roches Global Hospitality Education
- Learning Coach
At the Ritz Carlton, Dubai
- Menu Engineering
Languages
Arabic
Bilingual or Proficient (C2)
English
Advanced (C1)
personal details
Date Of Birth: 05-03-1991
Nationality: Jordanian
Gender: Male
Marital Status: Single
REFERENCES
Upon request
Timeline
Junior Sous Chef - Relaunch Amaseena Restaurant
The Ritz Carlton
10.2021 - Current
Chef De Partie - Amaseena
The Ritz Carlton
07.2018 - 10.2021
Demi Chef De Partie - Amaseena
The Ritz Carlton
09.2017 - 07.2018
Commis 1 - Splendido
The Ritz Carlton
11.2016 - 09.2017
Commis 2 - Main Kitchen
Mövenpick Ibn Battuta Gate Hotel
09.2015 - 11.2016
Commis 3 - Main Kitchen
Mövenpick Ibn Battuta Gate Hotel
05.2014 - 08.2015
Trainee
Mövenpick Ibn Battuta Gate Hotel
01.2014 - 05.2014
Trainee
Mövenpick Tala Bay
01.2013 - 04.2013
- The Serve Safe (HACCP), Apr 2013
At the Royal Academy of Culinary Arts/Les Roches Global Hospitality Education
- Learning Coach
At the Ritz Carlton, Dubai
- Menu Engineering
Associate of Arts - Culinary Art
Arts/Les Roches Global Hospitality
High School Diploma -
Thuqan Al Hindawi
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