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<pre>Array ( [var] => cut_url ) </pre> Resume for Rabii J. for Chef / Food Preparation / Restaurant & Food Services in Toronto, Canada. Search More Resumes for Chef / Food Preparation on Resumark.com #5WVF4HKPW
 

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Resume for Rabii J. for Chef / Food Preparation / Restaurant & Food Services in Toronto, Canada




Occupation: Chef / Food Preparation Industry: Restaurant & Food Services
Country: Canada City: Toronto
State: Ontario ZIP: l6r 2r5



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OBJECTIVE:
Seeking a challenging Executive Chef position in a high volume fast paced environment, where I
can fully utilize my international culinary and leadership skills in order to develop and run a food
operation of the highest professional standards.
SUMMARY OF QUALIFICATIONS:
Over years international experience in the hospitality industry including star hotels and
resorts and restaurants.
A highly regarded Chef recognized for solid business acumen and a Dynamic, creative approach
to food presentation, reflecting the commitment to:
• quality and consistency, maintaining the highest in culinary standards
• creativity in menus and recipes, bold flavors and the finest ingredients
• coaching teamoriented staff and creating a positive working environment
• cost containment and profitability through efficient budget management
Noted for thinking outside the box to produce an innovative showcase for cuisines of different
regions and creating a unique dining experience.
Culinary focus:
• French with Mediterranean and Italian influences
• New fine American and contemporary flair.
• Spanish and Pacific Rim
• Recipe development
• Formal cooking apprenticeship
• Food and beverage management training
• Experienced in banqueting and catering
• Strong culinary and food/beverage education
EMPLOYMENT HISTORY:
/ – Present Hockley Valley Resort Diamond, Toronto, Canada
Executive Chef
.
• Structuring the kitchens staffing, duties and titles
• Structuring the Stewarding department
• Budgeting for labor, capital and operation expenses
• Structuring purchasing and receiving department including par stock levels and suppliers
• Oversee operations of restaurants and banquets.
• Recreated and themed new restaurant concepts
• Creating all menus and recipes
• Set up all standers and procedures
• Monitor daily food cost and labor cost.
• Ordering Kitchen Supplies and food items.
• Inspect all kitchens to comply with HACCP.
• Conduct reviews and evaluations of all management staff to develop their talents
• Create Menus and food items cost analysis and menu matrix for an effective menu pricing
and food cost
• Tracking daily revenues covers and cost per cover.
/ – / Rosewood Hotels & Resorts * Extra Luxury Rosewood Corniche KSA
Executive sous Chef
• Assisting the executive chef in day to day operation,
• Hiring, staff training and motivating
• Scheduling, Attendance and Payroll
• Menu Planning and design for Outlets and Special events.
• Assisted in improving the food and service quality to help the hotel rank N* best Hotel
in KSA
• Ordering, receiving, inventory and food cost control.
/ – / Le Fouquet * tourism complex, Lille. France
Executive Chef Owner
• Purchased and operated preexisting Restaurant complex consisting of dinning Rooms,
meeting space, Salon de Tea and a Pub.
/ / Rosen Hotels & Resorts *, Universal blvd, Rosen shingle creek Orlando
Fl USA
Multiple Outlets Chef des Cuisines
Hired as part of the Preopening team of , Rooms; , sq. Feet of Meeting Space;
Restaurants, Bars & Lounges and Room Service.
• Managing chefs and cooks.
• Oversee operations of restaurants and lounges.
• Responsible for sites and special events.
• Created all menus and recipes
• Set up all standers and procedures for these new property kitchens.
• Monitor daily food cost and labor cost.
• Kitchen Supplies and food items ordering.
• Monitor and inspect all kitchens to comply with health department regulations.
• Follow up on kitchens equipment in all outlet working condition and follow up to repair
equipment as required
• Provide weekly forecast for outlets to Schedule accordingly with proper coverage
• Conduct reviews and evaluations of all management staff to help develop their talents
• Create Menus and food items cost analysis for an effective menu pricing and food cost
• Track daily revenues, covers and cost per cover.
/ / “Starwood” Swan and Dolphin Hotel and Resort *, Epcot blvd,
Orlando Fl USA
Multiple Outlets Chef des Cuisines
, Rooms; , sq. Feet of Meeting Space; Restaurants, Bars & Lounges
in Starwood Company in , over $ million dollars in food and beverage revenue
• Oversee operations restaurants and lounges.
• Opening Blue Zoo, Fresh Mediterranean, Pica Bu and Fountain Restaurants
• Select, train and supervise kitchen staff in proper preparation of menu items, equipment
and safety measures.
• Conduct inspections of all produce to ensure highest food quality for food preparation
• Prepare requisitions for supplies and food items for production
• Monitor proper receipt, storage including temperature setting and rotation of food
products so as to comply with health department regulations.
• Ensure that equipment in all outlet kitchens are clean and in working condition and follow
up to repair equipment as required
• Update and implement menu specifications, recipes and production forecasts
• Schedule accordingly to maintain proper coverage, while keeping payroll costs in margin
• Conduct performance evaluations of all line and management staff while providing,
coaching and developmental options to promote growth within departments
• Provide guidance and disciplinary action as necessary to ensure quality of products while
maintaining an open door policy to all staff members
/ / Darden Restaurants, Orlando FL USA
Executive sous Chef
Preopening Bahama Breeze.
Ranked Restaurant Nationwide – Service/Quality Excellence
Ranked Restaurant in state of Florida within the Company – Service /Quality Excellence
• Supervised and trained kitchen staff consisting of employees, all levels
• Generated daily reports detailing labor and food cost control budget, with attention to
detail and high regard for keeping food cost levels low
• Applied daily sanitary and safety procedures to ensure quality product
• Handled scheduling of kitchen staff
• Conducted terminations and disciplinary meetings as needed to develop staff and help in
the success of daily operations
• Handled product rotations as best fit for business levels and FDA codes.
• Food product ordering and receiving
• Worked alongside line staff to deliver quality food efficiently to clients
/ / Walt Disney world Epcot, Orlando FL USA
SOUS CHEFMARRAKESH RESTAURANT
• Opening Tangierine Restaurant
• Oversaw daily operations and supervised team of line cooks
• Handled scheduling, training, disciplinary actions.
• Implemented daily specials
• Applied sanitary and safety procedures to maintain compliance with codes set forth by
FDA
• Supervised kitchen operations and lead a team of line cook
• Shelf life control of product
• Carried out inspections to ensure food safety and sanitary control
/ / Bergsee Restaurant, TITISEE Germany
Area Chef
• Conducted Training for all line level staff
• Food quality and presentation control
• Worked all stations to include Pastry, Garde Manger, hot & cold stations, Butcher’s
station, Saut‰, Pantry, Prep
• Expediter
• Conducted cooking demos for all VIP functions and special events
• Provided high quality food and service while adhering to all food safety standards
Orlando, Florida

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