- TOURISM
SHADI JRAB
Executive Chef
HAIL
Summary
High-performing Chef offering 14 years of restaurant experience. Excellent communication, leadership and problem-solving skills. Talent for building streamlined, cohesive teams. Organized and dependable candidate successful at managing multiple priorities with a positive attitude. Willingness to take on added responsibilities to meet team goals. To seek and maintain full-time position that offers professional challenges utilizing interpersonal skills, excellent time management and problem-solving skills. Talented kitchen leader and team motivator successful at maintaining staff focus and productivity in high-volume, fast-paced operations. Experienced with cuisine, sourcing ingredients, controlling budgets and boosting restaurant profiles. Conversational ARABIC , ENGLISH , FRENSH skills.
Overview
9
9
years of professional experience
19
19
years of post-secondary education
3
3
Languages
Work History
Executive Chef
GHARAFF COMPANY
HAIL
03.2020 - Current
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Oversaw business operations, inventory control and customer service for restaurant.
- Requisitioned food, selected and developed recipes and standardized production recipes for consistent quality.
- Verified compliance in preparation of menu items and customer special requests.
- Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
Executive Chef
BURJ EL HAMAM
SEN EL FIL
07.2017 - 01.2020
- Collaborated with vendors and suppliers to obtain quality recipe ingredients while adhering to company budgets.
- Inventoried food, ingredient and supply stock to prepare and plan vendor orders.
- Interacted with guests to obtain feedback on product quality and service levels.
- Arranged for kitchen equipment maintenance and repair when needed.
- Hired, managed and trained kitchen staff.
- Produced innovative menu offerings to promote company awareness and customer satisfaction.
- Collaborated with staff members to create meals for large banquets.
- Aligned seasonal promotions with ingredient availability to maximize profits.
- Implemented successful cross-marketing strategies such as food and wine pairings.
Head Chef
JUNK YARD
GIMAYZE
06.2015 - 03.2017
- Monitored line processes to maintain consistency in quality, quantity and presentation.
- Collaborated with vendors and suppliers to obtain quality recipe ingredients while adhering to company budgets.
- Inventoried food, ingredient and supply stock to prepare and plan vendor orders.
- Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
- Hired, managed and trained kitchen staff.
- Developed kitchen staff through training, disciplinary action and performance reviews.
- Forecasted supply needs and estimated costs.
- Interacted with guests to obtain feedback on product quality and service levels.
- Arranged for kitchen equipment maintenance and repair when needed.
- Cooked memorable dishes that brought new customers into establishment.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Oversaw scheduling, inventory management and supply ordering to maintain fully stocked kitchen.
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
- Maintained well-organized mise en place to keep work consistent.
Head Chef
PARIS DU GOUT
ANTELIAS
02.2013 - 04.2015
- Monitored line processes to maintain consistency in quality, quantity and presentation.
- Collaborated with vendors and suppliers to obtain quality recipe ingredients while adhering to company budgets.
- Inventoried food, ingredient and supply stock to prepare and plan vendor orders.
- Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
- Interacted with guests to obtain feedback on product quality and service levels.
- Forecasted supply needs and estimated costs.
- Arranged for kitchen equipment maintenance and repair when needed.
- Created recipes and prepared advanced dishes.
- Cooked memorable dishes that brought new customers into establishment.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
- Collaborated with other personnel to produce and modify menus and selections.
- Modernized work processes to reduce guest wait times and boost daily output.
- Maintained well-organized mise en place to keep work consistent.
- Inspected kitchens to observe food preparation quality and service, food appearance and cleanliness of production and service areas.
- Trained kitchen staff to perform various preparation tasks under pressure.
Education
BBA - KITCHEN TECHNOLOGY
05.2007 - 12.2010
BBA - Food Science
05.2007 - 12.2022
Skills
- Food plating and presentation
Accomplishments
- Re-designed kitchen stations and equipment placement which increased productivity and enhanced workflow processes.
- Selected to create and prepare unique dishes for private parties with well-known celebrities.
- Designed whole new menu, including meal selections, beverages and pricing.
- Used Microsoft Excel to develop inventory tracking spreadsheets.
- Resolved product issue through consumer testing.
- Prepared 400 meals, including appetizers and desserts, for high-volume catering event.
- Supervised team of 84 staff members.
Affiliations
- National Association of Social Workers
- Lions Club
- Rotary International
Interests
Work Availability
monday
tuesday
wednesday
thursday
friday
saturday
sunday
morning
afternoon
evening
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Timeline
Executive Chef - GHARAFF COMPANY
03.2020 - Current
Executive Chef - BURJ EL HAMAM
07.2017 - 01.2020
Head Chef - JUNK YARD
06.2015 - 03.2017
Head Chef - PARIS DU GOUT
02.2013 - 04.2015
KAFAAT UNIVERSITY - BBA, KITCHEN TECHNOLOGY
05.2007 - 12.2010
KAFAAT UNIVERSITY - BBA, Food Science
05.2007 - 12.2022
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