CV - yehia el arab (1)
- 1. Curriculum Vitae YEHIA EL ARAB EXECUTIVE SOUS CHEF +974 4867448 │ +974 4867448 │ info@gala-h.com │ www.gala-h.com 1 of 5 568e0d5c-44f2-4ff9-9335-9970474148b9- 170117003846 Personal Data Current Location : Lebanon Nationality : Lebanese Date of Birth : 29/02/1984 Civil Status : Married Languages Spoken : Arabic, English, French, Italy Height/Weight : 1.86 cm; 80kg Telephone : 0096181264056 Mobile : 0096181264056 Email : yehia_arab@yahoo.com Skype : tare.ali.com Work Experience Restaurant Baalbeck München (Munich, Germany) Ex. Chef July 2015 Pullman Jakarta Indonesia (Jakarta, Indonesia) Guest Chef (Ramadan season) June 2015- July 2015 - Confer with restaurant managers to understand what type of food to make - Provide suggestions on various meals and popular cuisines - Assist in the preparation of menus – add or take items off menu - Determine an entire week or month’s menu in advance, taking special measures not to let it stay conventional each day - Make spur of the moment changes in menu of the day to inspire patron curiosity - Develop recipes and follow existing recipes to handle food preparation activities - Direct kitchen staff to prepare meats, vegetables and fruits for cooking purposes - Cook different types of dishes to ensure that the flow of the buffet table is not affected - Make-certain that extra food is always prepared to cater to last-minute guests or unexpectedly busy hours - Direct kitchen staff to clean and sanitize counters and floors and to rotate food items in refrigeration - Check each dish to ensure that it conforms to the recipe and the norms of food preparation within the restaurant - Determine the amount of meat, fruits, vegetables and spices needed on a daily basis and ensure that they are procured and stored in a timely manner Jordan Sama Beirut Company Restaurants tourist (Amman, Jordon) Ex. Chef Oct 2014- May 2015 Opening new branches Training all kitchen members for new restaurants Menu planning and costing plans Managing food purchasing and storage Maintaining a safe and hygienic kitchen environment Helping create new recipes and write menus
- 2. Curriculum Vitae YEHIA EL ARAB EXECUTIVE SOUS CHEF +974 4867448 │ +974 4867448 │ info@gala-h.com │ www.gala-h.com 2 of 5 568e0d5c-44f2-4ff9-9335-9970474148b9- 170117003846 Crown plaza (Saudi Arabian, Riyadh) Senior chef Dec 2013- Sep 2014 Specialized in Arabic, continental, international, Italian, French, Asian Food Responsible For all food production that used for the restaurant, banquet functions and other outdoor catering facilities. Ordering and developing benchmarking survey for food purchase and according to Franchise, specifications, requirements. Supervise & train Staff according to recipe techniques for developing all times a new Member into kitchen production department. Grand Palace Hotel (Erbil, Kurdistan of Iraq) E.S.CHEF July 2013- Dec 2013 Specialized in Arabic, continental, international Food Arabic & international food (cold & hot Food, different kinds of oriental/continantel main dishes national & interand a wide knowledge of sweet ) Ensure that food presentation meet the hotel standards ( Buffet and A La Carte) Specialized Train all staff the basic arabic & international food, food presentation Rayen Paradise restaurant (Berjaya time square, Kuala Lumpur) Executive chef Nov. 2012- jul. 2013 Specialized in Arabic, continental, international, Italian Food Responsible for the smooth, efficient running of the kitchen team of 14, including it’s routine operations, food preparation and production, as well as supervising kitchen staff. All in accordance with the standards of the restaurant. Al-Amar Lebanese cuisine (Kuala Lumpur, Malaysia) E.S.CHEF June 2010 –Nov. 2012 Specialized in Arabic, continental, international, Asian Food Opening new branches (2 openings) Training all kitchen members for new restaurants Assist in developing and launching the consultant chef the research & Development center with a central kitchen and assisting into booklet manuals and other needs for tasting process and selecting the menu with the recipe specifications. Overseeing and directing a team of 40 members and assisting 2 restaurants with their needs from the central kitchen Menu planning and costing plans Live cooking fresh food in a high volume environment. Administration duties and management of the kitchen staff and FOH staff
- 3. Curriculum Vitae YEHIA EL ARAB EXECUTIVE SOUS CHEF +974 4867448 │ +974 4867448 │ info@gala-h.com │ www.gala-h.com 3 of 5 568e0d5c-44f2-4ff9-9335-9970474148b9- 170117003846 Abella Catering YCS (Sana’a, Yemen) Executive sous Chef July 2009 – May 2010 Specialized in Arabic, continental, international, Italian, French, Asian Food My main responsibilities were to plan and direct food preparation in the kitchen. This will involve a large degree of supervising other kitchen staff, as well as keeping an eye out for problems that arise in the kitchen and seizing control of a situation at a moment’s notice. I also needed to effectively discipline underperforming staff members, as well as provide incentives for staff members to go above and beyond the expectations of their particular chef roles. Outside of the kitchen, then I was responsible for staff scheduling and, I have a hand in apprenticeship development schemes as well. Movenpick Hotel (Cairo, Egypt January 2007- June 2009 Chef de Cuisine (privet chef for prince Turki bin abed el-Aziz) Specialized in Arabic, continental, international, Italian, French, Asian Food I was coordinating the work of the kitchen staff and directing the preparation of meals. I determined serving sizes, planed menus, ordered food supplies, and oversaw kitchen operations to ensure uniform quality and presentation of meals. I was responsible for the daily operations of a single kitchen. Habtoor Grand Hotel (Beirut, Lebanon Chef de partie May 2006 – December 2006 Specialized in Arabic, continental, international, Italian, French, Asian Food My primary role was to oversee the preparation, cooking, and presentation of meals in the outlet. My duties associated with this role including directing chefs in their section in preparing, cooking, ad presenting culinary dishes; enforcing strict health and hygiene standards in the kitchen; and trouble-shooting any problems that may arise. Le pain Quotidien ( Al-Shaya International Group, Beirut Lebanon) Commissary Chef April 2003 – April 2006 Specialized in continental, international Food I was coordinating, planning, participating, and supervising the production, preparation and presentation of food for a unit. I was responsible for providing a safe, sanitary work environment, which conforms to all standards and regulations and achieves profitable, competitive quality products. I supervised and participates in the production, preparation and presentation of all foods for unit ensured that a consistent quality product is produced which conforms to all established standards. I interviewed scheduled, trained, developed, empowered, coached and counselled, resolved problems, provided open communication, and recommended discipline as appropriate. Performed special projects and other responsibilities as assigned
- 4. Curriculum Vitae YEHIA EL ARAB EXECUTIVE SOUS CHEF +974 4867448 │ +974 4867448 │ info@gala-h.com │ www.gala-h.com 4 of 5 568e0d5c-44f2-4ff9-9335-9970474148b9- 170117003846 L’Ecluse, French fine dining restaurant (Beirut Demi chef de partie January 2001- December 2002 Specialized in Arabic, continental, international, French Food My main duties and responsibilities were to maintain the required level of hygiene standards as laid down both legally and by the restaurant standards manual. Check with the Senior Chef on duty as to the work that needs to be carried out every day. Had to carry out all mise en place needed, to the standards as laid out. I supported my colleagues at all times to ensure team-work is maintained, helping to supervise and train Education September 2003-June 2006 Vocational Institute of Hotel Management- BH Technique superior 3 (TS3) September 2001-june 2003 Vocational Institute of Hotel Management- BH Technical bachalorious (BT3) Trainings: Basic food hygiene Intermediate food Safety Haccp Systems Microsoft word- Excel-Power point-Internet-MS DOS-Fidelio Interests Swimming, music, basketball, fishing, playing the Football References Name: IHAB BALLANI Position: EXECUTIVE CHEF Company: CROWN PLAZA HOTEL Telephone No: 00966562873168 Email Address: ihab.ballani@cpminhal.com.sa Name: AHMAD DAAJEH Position: Executive chef Company: COREL BEACH HOTEL Telephone No: 009613466933
- 5. Curriculum Vitae YEHIA EL ARAB EXECUTIVE SOUS CHEF +974 4867448 │ +974 4867448 │ info@gala-h.com │ www.gala-h.com 5 of 5 568e0d5c-44f2-4ff9-9335-9970474148b9- 170117003846 Email Address: upon request