Layan Tahayneh

Commis Chef at the pre-opening phase of Nujuma Ritz-Carlton Reserve , working at the kitchen that operates for three different outlets In-Villa Dining ( that serves international cuisine ), Jamma Beach restaurant that serves Greek,Italian cuisine , and Maia the bar (that serveselevated bites )

• Assist in setting up the kitchen for the pre-opening phase, including organizing workstations and ensuring all equipment is in working order
• Participate in menu tastings and trials to finalize the offering for the outlets.
• preparing and cooking various dishes, ensuring high-quality food presentation, and maintaining kitchen hygiene standards.
• working across multiple stations including breakfast, pizza, pasta, main course, and cold sections.
• Work closely with the culinary team to ensure efficient service during busy periods.
• Participating at tasting panels for front of the house team .
• Increased speed of service by efficiently multitasking during peak dining hours while maintaining consistent dish quality.
• Mentored junior staff members, providing guidance on proper cooking techniques and kitchen best practices.
• Supported chef de partie in daily mise-en-place, assigned preparation projects and inventory activities.
• Contributed to a positive work environment through effective communication and teamwork among kitchen staff.
• Assisted in inventory management, ordering supplies and ingredients as needed to maintain adequate stock levels.
• Ensured consistency in taste and presentation for all dishes, adhering strictly to established recipes and plating guidelines.
• Actively participated in menu planning meetings with the head chef to provide valuable input based on expertise in specific cuisines or techniques.
• Maintained high standards of cleanliness and sanitation, ensuring compliance with local health codes and regulations.
• Collaborated with head chef to develop new menu items, incorporating seasonal ingredients and current culinary trends.
• Monitored stock levels of both ingredients and seasonings, notifying head chef of low levels to support prompt ordering.
• Adhered to food safety regulations and culinary best practices in preparation of ingredients and meals.
• Coordinated effectively with service staff on timing of meal plating and delivery to guarantee freshness and adequate food temperature.

• The senior chef for the busiest outlet in the hotel pool lounge e where I was in charge of the mise en place, the pass (Quality Assurance) ,handling guest complaints in a professional way , and was mentioned multiple times at TripAdvisor website and GSS platform for remarkable service & high food quality.
• Apart of the pre opening team at the newly opened Italian restaurant"TOSCANA" that serves authentic Italian Cuisine .
• Prepared high quality menu items aligned to hotel's standards and consistency requirements including portion size and plating at different hotel's kitchens and outlets.
• Maintained well-organized mise en place to keep work consistent.
• Planned and directed high-volume food preparation in fast-paced environment.
• Trained kitchen staff to perform various preparation tasks under pressure.
• Prevented cross-contamination and Maintained cleanliness and sanitation at all kitchen stations and storage areas , Followed all food safety management system (HACCP)policies when handling food and beverage.
• Maintained proper rotation of product in all chillers , freezers , dry storage (FIFO) to minimize wastage/spoilage.
• Preparing deferent types of fresh pasta from scratch .
• Regulated temperature of pizza oven,broilers, Josper oven , grills ...etc
• Cooking different types of meat using josper oven
• worked at different stations including Appetizers , pizza , pasta station , main course station
• Responsible for Store ordering, monitoring par stock and staff schedule .
• Worked closely with front-of-house staff to facilitate excellent customer service To raise the GSS and food quality .
• Supported my senior chefs at the daily kitchen operation&Assisted with menu development and planning.

Al A Cart Commis chef at the main kitchen that serves 4 different outlets (IRD ,The bar ,Lobby lounge , the club lounge )

• Assigned for the breakfast buffet where I managed to increase the food quality and guests satisfaction with proven records on th GSS.

• Five months internship program in food production department ,trained at both hotels' kitchens including: Cold kitchen,Hot kitchen,Pastry Kitchen,Arabic kitchen,Banquet kitchen, Butchery , and outlets including: Rodizio Brazilian restaurant(Latin American cuisine ) ,Aramede all day dining restaurant, Liquidity , Stock Burgers.co.