Rabeh Mohamed Abdel Daym
Hot Kitchen Chef
Alexandria,ALX
Summary
Seeking a challenging position that fits my qualifications and where my academic background, experience, and skills can be further enhanced.
Offering strong foundation in culinary techniques and commitment to learning and growing within culinary field. Brings solid grasp of flavor combinations and kitchen safety protocols, along with ability to quickly adapt to new environments. Ready to use and develop skills in menu planning and food presentation in [Desired Position] role.
High-performing individual with solid background in culinary arts. Skilled in creating innovative and delicious dishes while managing kitchen staff and inventory. Efficient and committed to keeping high standards of food safety and sanitation
Hardworking and passionate job seeker with strong organizational skills [] . Ready to help team achieve company goals.
Overview
13
13
years of professional experience
3
3
Languages
Work History
Senior Chef de Partie
Radisson Hotel Riyadh Air Port
2024.02 - Current
- Managed the preparation and timely delivery of banquet dishes, accommodating large groups while maintaining consistent quality levels for all menu items.
- Consistently met tight deadlines during busy service periods by effectively prioritizing tasks and delegating responsibilities to junior team members.
- Assisted with the planning and execution of special events, ensuring a seamless dining experience for guests amidst increased service demands.
- Reduced food waste significantly by implementing proper portion control measures and closely monitoring ingredient expiration dates.
- Utilized strong multitasking abilities to manage multiple orders simultaneously while maintaining composure during high-pressure service periods.
- Demonstrated exceptional problem-solving skills when faced with unexpected challenges such as equipment malfunctions or ingredient shortages during peak service times.
- Collaborated closely with other senior kitchen staff in daily operations, fostering a unified team environment conducive to high-quality food production.
- Contributed to the establishment''s excellent reputation through consistent creation of visually appealing, delicious dishes using fresh ingredients.
- Led training sessions for new hires, fostering a supportive learning environment that promoted skill development and job satisfaction.
- Promoted a positive work culture among team members by emphasizing open communication channels and addressing concerns promptly.
- Elevated customer satisfaction by consistently delivering high-quality dishes and maintaining strict adherence to recipes.
- Ensured food safety standards were met by diligently following HACCP guidelines and conducting regular checks of storage areas.
- Expedited smooth service through clear communication with front-of-house staff regarding order statuses, special requests, or potential delays due to unforeseen issues in the kitchen.
- Upheld superior food quality standards by regularly tasting dishes prepared by junior chefs, offering guidance as needed for improvements or adjustments.
- Maintained a clean and organized work environment through diligent cleaning practices, contributing to overall sanitation scores exceeding industry standards.
- Streamlined kitchen operations for increased efficiency by implementing effective inventory management systems.
- Planned and directed high-volume food preparation in fast-paced environment.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Coordinated with team members to prepare orders on time.
- Disciplined and dedicated to meeting high-quality standards.
- Monitored food production to verify quality and consistency.
- Evaluated food products to verify freshness and quality.
- Assisted with menu development and planning.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
Chef De Partie
Rixos Premium Magawish Suites
2021.03 - Current
- Follow health code procedures
- Great customer service
- Support opening team
- Manage inventory
Senior Chef De Partie
Brand Hotel Buraydah
2022.06 - 2024.01
- Collaborated with the executive chef in the development of innovative menu items, resulting in positive guest feedback and repeat business.
- Managed the preparation and timely delivery of banquet dishes, accommodating large groups while maintaining consistent quality levels for all menu items.
- Demonstrated exceptional problem-solving skills when faced with unexpected challenges such as equipment malfunctions or ingredient shortages during peak service times.
- Upheld superior food quality standards by regularly tasting dishes prepared by junior chefs, offering guidance as needed for improvements or adjustments.
- Consistently met tight deadlines during busy service periods by effectively prioritizing tasks and delegating responsibilities to junior team members.
- Enhanced team performance through continuous coaching, motivating, and providing constructive feedback to junior chefs.
- Assisted with the planning and execution of special events, ensuring a seamless dining experience for guests amidst increased service demands.
- Mentored junior chefs in advanced culinary techniques, contributing to their professional growth and enhancing overall team performance.
- Contributed to the establishment''s excellent reputation through consistent creation of visually appealing, delicious dishes using fresh ingredients.
- Promoted a positive work culture among team members by emphasizing open communication channels and addressing concerns promptly.
- Collaborated closely with other senior kitchen staff in daily operations, fostering a unified team environment conducive to high-quality food production.
- Elevated customer satisfaction by consistently delivering high-quality dishes and maintaining strict adherence to recipes.
- Ensured food safety standards were met by diligently following HACCP guidelines and conducting regular checks of storage areas.
- Expedited smooth service through clear communication with front-of-house staff regarding order statuses, special requests, or potential delays due to unforeseen issues in the kitchen.
- Planned and directed high-volume food preparation in fast-paced environment.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Coordinated with team members to prepare orders on time.
- Disciplined and dedicated to meeting high-quality standards.
- Monitored food production to verify quality and consistency.
- Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
- Assisted with menu development and planning.
- Utilized culinary techniques to create visually appealing dishes.
- Implemented food cost and waste reduction initiatives to save money.
- Developed and remained accountable for safety, quality, consistency and adherence to standards.
- Trained and managed kitchen personnel and supervised related culinary activity.
Demi Chef De Partie
Rixos Sharm El Shikh
2018.02 - 2021.02
- Italian cooking
Sec commiss
Sultan Gardens Resort
2015.09 - 2018.01
- Italian cooking
- Follow health code procedures
- Great customer service
- Hot kitchen
Chef
Sharm Holiday Resort
2012.06 - 2012.09
- Training section of cooking
- Follow health code procedures
- General safety
Education
No Degree - Kitchen
The Arab Academy of The Maritime Hotel
Alexandria, Egypt2014-09
High School Diploma -
Orman Secondary Hotel School
Alexandria, Egypt2011-09
No Degree -
Abi Seer Primary School
Alexandria, Egypt2002-09
Skills
ICDL Computer Course
Excellent Skills in Microsoft Office
Hard worker and appreciate teamwork spirit
Have strong personal & communication skills
Ability to work under pressure
Self-motivated, ambitious, initiative, active, responsible, well organized, and punctual
Grill mastery
Sauce preparation
Recipe creation
Seafood preparation
Pasta making
Garnishing techniques
Allergen awareness
Vegetable cookery
Culinary techniques
Sautéing proficiency
Kitchen leadership
Food preparation
Customer service
Food safety
Courses Training
- First Aids
- General Safety
- Induction
- Stewarding Skills Development
- Extinguish the fire
- HACCAP System
- Travel life (sustainability)
- Food & beverages Skills
Personal Information
- Date of Birth: 07/17/93
- Nationality: Egyptian
- Marital Status: Single
Timeline
Senior Chef de Partie
Radisson Hotel Riyadh Air Port
2024.02 - Current
Senior Chef De Partie
Brand Hotel Buraydah
2022.06 - 2024.01
Chef De Partie
Rixos Premium Magawish Suites
2021.03 - Current
Demi Chef De Partie
Rixos Sharm El Shikh
2018.02 - 2021.02
Sec commiss
Sultan Gardens Resort
2015.09 - 2018.01
Chef
Sharm Holiday Resort
2012.06 - 2012.09
No Degree - Kitchen
The Arab Academy of The Maritime Hotel
High School Diploma -
Orman Secondary Hotel School
No Degree -
Abi Seer Primary School