Mina Zaki
Chef
Alexandria,ALX
Summary
Motivated Sous Chef focused on sourcing high-quality ingredients from local sources to drive farm-to-table menus. Proactive and adaptable team player passionate about sustainable cuisine. Exceptionally talented professional in restaurant industry offering dynamic skills in meal preparation, portion sizing and plating. Experienced Chef de Partie with background working in high-end establishments that set culinary trends and cater to sophisticated clientele. Supports chef leadership with new recipe development and suggested pairings. Gifted professional with undeniable talents in developing menus that draw in clientele. Passionate individual creating healthy dishes made with locally grown ingredients. Ready for new challenge creating tasty meals for successful establishment.
Overview
2
2
Languages
4
4
years of post-secondary education
10
10
years of professional experience
Work History
Chef de partie
Crowne plaza
Dubai, Deira
01.2020 - 08.2020
- Collaborated with vendors to source desired recipe ingredients while maintaining tight cost controls.
- Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers.
- Modernized processes for kitchen staff to reduce guest wait times and boost daily output.
Demi Chef De Partie
Voco Hotel
Dubai, Sheikh Zayed Road
01.2019 - 01.2020
- Coordinated effectively with service staff on timing of meal plating and delivery to guarantee freshness and adequate food temperature.
- Established and updated staff schedules and assignments to optimize coverage of peak times.
- Reduced costs and losses through regular rotation of fresh food items and employment of waste-reduction food prep techniques.
- Assisted with development of new menu items, researching and workshopping recipes compatible with existing menu.
Demi Chef De Partie
Marriott Al Forsan Hotel
Abu Dhabi, Khalifa city
01.2018 - 01.2019
- Assisted with development of new menu items, researching and workshopping recipes compatible with existing menu.
- Reduced costs and losses through regular rotation of fresh food items and employment of waste-reduction food prep techniques.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
Demi Chef De Partie
Al Mahrosa Hotel
Alexandria Egypt, Egypt
04.2012 - 02.2015
- Reduced costs and losses through regular rotation of fresh food items and employment of waste-reduction food prep techniques.
- Assisted with development of new menu items, researching and workshopping recipes compatible with existing menu.
Commis Chef
AL-Haram hotel
Alexandria Egypt, Al-gaish Rd
02.2010 - 03.2012
- Commis I – Al Haram Hotel – Egypt.
Commis Chef
Tolip Hotel
Alexandria Egypt , El-gaish Rd
01.2008 - 02.2010
- Commis I – Iskandrani restaurant - TOLIP Hotel Alexandria – Egypt.
Education
Bachelor of Science - Tourism, Hospitality
09.2008 - 06.2012
Skills
Counter sanitization
Accomplishments
- Improved customer satisfaction by addressing concerns promptly and to complete satisfaction.
- Used Microsoft Excel to develop inventory tracking spreadsheets.
- Resolved product issue through consumer testing.
- Increased productivity by revamping workflow and restructuring line.
- Created complete [type] restaurant menu alongside executive chef.
- Developed tasting menus for new [type] business.
- Reduced costs [Number]% by sourcing local ingredients and negotiating favorable contracts.
- Won "[Name]" award for excellence of menu, ingredients, and quality.
Work Availability
monday
tuesday
wednesday
thursday
friday
saturday
sunday
morning
afternoon
evening
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Timeline
Chef de partie - Crowne plaza
01.2020 - 08.2020
Demi Chef De Partie - Voco Hotel
01.2019 - 01.2020
Demi Chef De Partie - Marriott Al Forsan Hotel
01.2018 - 01.2019
Demi Chef De Partie - Al Mahrosa Hotel
04.2012 - 02.2015
Commis Chef - AL-Haram hotel
02.2010 - 03.2012
Egoth - Alexandria Egypt - Bachelor of Science, Tourism, Hospitality
09.2008 - 06.2012
Commis Chef - Tolip Hotel
01.2008 - 02.2010
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