Microsoft office
MOHAMED ABDUL GHFFAR
EXECUTIVE SOUS CHEF
Dhofar
Summary
Organize, direct and control all culinary operations. Deliver high quality and safety food for all customers in all outlets. Improve food up selling and food promotion. Supervise, and coordinate culinary staff. Direct banqueting functions including private parties, special member events a Responsible for inventory functions, requisitioning, product costing Plan, coordinate and supervise menu planning and implementation. Ensure compliance with standards of operation, sanitation, and safety. Increase F&B revenue by new menus and food promotion , coordinate activities with executive chef Ensure all culinary offerings are of exceptional quality to maintain customer satisfaction.
Overview
21
21
years of professional experience
11
11
Certifications
2
2
Languages
Work History
Executive Sous Chef
Salalah Gardens Hotel
01.2023 - Current
- Oversaw the execution of daily prep tasks ensuring timely completion while maintaining ingredient freshness. Balanced labor costs by effectively scheduling kitchen staff according to business needs. Maintained high standards of food presentation by supervising plating techniques during service hours. Established strong relationships with local vendors, ensuring the use of fresh, high-quality ingredients. monitoring food safety and following HACCP. food cost controlling. increasing F&B revenue—menus engineering.
- Maintained high standards of food presentation by supervising plating techniques during service hours.
Senior Sous Chef
Salalah Gardens Hotel
01.2018 - 12.2022
- Oversaw the execution of daily prep tasks ensuring timely completion while maintaining ingredient freshness.
- Balanced labor costs by effectively scheduling kitchen staff according to business needs.
- Maintained high standards of food presentation by supervising plating techniques during service hours.
- Established strong relationships with local vendors, ensuring the use of fresh, high-quality ingredients.
- Collaborated with Executive Chef to design seasonal menus that showcased diverse flavors and techniques.
Junior Sous Chef
Salalah Garden Hotel
01.2015 - 12.2017
- Reduced food waste by closely monitoring inventory levels and adjusting purchasing practices as needed.
- Oversaw cleanliness of each station in kitchen.
- Developed unique menu items and plating presentations.
- Ordered food items for upcoming events per sous chef request.
- Ordered new ingredients and supplies to meet expected needs.
Chef De Partie
Salalah Garden Hotel
11.2014 - 07.2015
- Supported head chef in menu creation, incorporating seasonal ingredients for innovative dishes.
- Enhanced kitchen efficiency by streamlining prep work and implementing time-saving techniques.
- Provided support in all areas of the kitchen as needed, demonstrating versatility and adaptability under pressure.
- Plated meals paying special attention to garnishes and overall presentation.
- Operated all kitchen equipment safely to prevent injuries.
Chef De Partie
Sheraton Sharm Elsheikh Hotel
10.2010 - 08.2014
- Supported head chef in menu creation, incorporating seasonal ingredients for innovative dishes.
- Enhanced kitchen efficiency by streamlining prep work and implementing time-saving techniques.
- Provided support in all areas of the kitchen as needed, demonstrating versatility and adaptability under pressure.
- Plated meals paying special attention to garnishes and overall presentation.
- Operated all kitchen equipment safely to prevent injuries.
Demi Chef De Partie
Sheraton Sharm Elsheikh Hotel
11.2010 - 07.2012
- Provided support in all areas of the kitchen as needed, demonstrating versatility and adaptability under pressure.
- Plated meals paying special attention to garnishes and overall presentation.
- Operated all kitchen equipment safely to prevent injuries.
- Rotated stock to use items before expiration date.
- Reduced food waste by carefully monitoring inventory levels and adjusting orders accordingly.
- Maintained well-organized mise en place to keep work consistent.
1st Commis
Tiran island hotel
02.2010 - 10.2010
- Prepped daily menu items to quickly deliver upon request.
- Developed strong multitasking abilities by managing multiple cooking stations during peak hours, ensuring consistent quality output.
- Rotated through all prep stations to learn different techniques.
- Assisted other chefs with ingredients preparation in support of recipes designed by head chef.
- Worked with chef de partie to learn storage locations of fresh ingredients for daily use by station staff.
3rd Commis
Coral sea imperial hotel
01.2009 - 07.2009
- Collaborated with other kitchen staff members to ensure smooth workflow during peak dining hours.
- Chopped vegetables, cut up fruit, and prepared sauces when kitchen staff was busy.
- Maintained clean, trash-free workspaces to maximize productivity and safety.
- Demonstrated adaptability by quickly learning new techniques, recipes, and procedures as required for various culinary tasks.
- Operated kitchen equipment in accordance with manufacturer instructions.
- Ensured cleanliness and sanitation by thoroughly washing dishes, utensils, and kitchen equipment.
- Labeled and stored all food items correctly and checked expiration dates routinely.
3rd Commis
Conrad hotel
12.2007 - 12.2008
- Collaborated with other kitchen staff members to ensure smooth workflow during peak dining hours.
- Chopped vegetables, cut up fruit, and prepared sauces when kitchen staff was busy.
- Maintained clean, trash-free workspaces to maximize productivity and safety.
- Demonstrated adaptability by quickly learning new techniques, recipes, and procedures as required for various culinary tasks
Kitchen Trainee
Conrad hotel
03.2004 - 10.2004
- Butchery, cold kitchen and hot kitchen
- Contributed to menu planning by suggesting innovative ideas based on current culinary trends and customer preferences.
- Enhanced customer satisfaction by ensuring timely completion of meal orders and quality presentation.
- Collaborated effectively with other kitchen trainees on group projects, fostering teamwork and camaraderie among peers.
Education
Hotel And Tourism Institute - Tourism And Hotels Hospitality
ILLI Institute of Tourism, Hotels, Languages And Information Systems
Al Mansurah, Egypt 04.2004 - 01.2005
High School Diploma -
Commercial Secondary School in Shella
Mit Ghamr, Egypt 04.2001 -
Skills
Kitchen management
Food presentation
Special event catering
Menu development
Sanitation standards
Recipe creation
Cost control
Allergy awareness
Waste reduction
Food pairing
Culinary techniques
Menu pricing
Hygiene policy implementation
Food service safety training
Recipe management
Food safety
Meal preparation
Customer service
Presentation management
Safe food handling
Team leadership
Operations management
Recipe development
Strong work ethic
Signature dish creation
Creative thinking
Kitchen staff management
Verbal and written communication
Food stock and supply management
Menu planning
Staff management
Attention to detail
Restaurant operations
Food plating and presentation
Inventory control
Catering and events
Purchasing
Quality assurance
Kitchen equipment operation and maintenance
Order management
Ingredients selection
Customer retention
Hiring, training, and development
Banquets and catering
Staff scheduling
Fine dining
Fine-dining expertise
Training
- Food safety training, 2015, ECO LAB
- Hazard analysis & critical control point (HACCP), 2009, American AHLA
- Firefighting
- First Aid
- Hazard analysis & critical control point (HACCP), 2011, American AHLA
- Supervisory Skills (Role of Supervisor)
- Basic Food Hygiene, Crystal
- Chinese Culture Training, Catching Up With Light Speed, 9.5
- Starwood (Store) course
- Starwood Receiving Model (1)
- Starwood Receiving Model (2)
- Starwood Receiving Model (3)
- Starwood Receiving Model (4)
- Starwood Receiving Model (5)
- Starwood Receiving (COMPLET)
- Starwood My Rolls as a DC Administrator
- Starwood Banquet and Catering Space Optimization
- Starwood Position Banquet and Catering in Light Speed
- Starwood Star Guest training for Food & Beverage Associates
Software
Autocade
Adobe InDesign
Adobe photoshop
Certification
Safe Quality Food Practitioner Certificate – Safe Quality Food Institute.
Fishing, outing,
Fishing is not just about catching fish; it’s about the tranquility and the connection with nature. I would spend hours just enjoying the peaceful environment, maybe even engaging in some friend with fellow anglers nearby. It's a perfect blend of patience and anticipation, with each tug on the line bringing a rush of excitement.
And when the day ends, it’s about sharing stories and laughs over a campfire, recounting the big ones that got away and the ones that didn’t.
Timeline
Executive Sous Chef
Salalah Gardens Hotel
01.2023 - Current
Senior Sous Chef
Salalah Gardens Hotel
01.2018 - 12.2022
Junior Sous Chef
Salalah Garden Hotel
01.2015 - 12.2017
Chef De Partie
Salalah Garden Hotel
11.2014 - 07.2015
Demi Chef De Partie
Sheraton Sharm Elsheikh Hotel
11.2010 - 07.2012
Chef De Partie
Sheraton Sharm Elsheikh Hotel
10.2010 - 08.2014
1st Commis
Tiran island hotel
02.2010 - 10.2010
3rd Commis
Coral sea imperial hotel
01.2009 - 07.2009
3rd Commis
Conrad hotel
12.2007 - 12.2008
Hotel And Tourism Institute - Tourism And Hotels Hospitality
ILLI Institute of Tourism, Hotels, Languages And Information Systems
04.2004 - 01.2005
Kitchen Trainee
Conrad hotel
03.2004 - 10.2004
High School Diploma -
Commercial Secondary School in Shella
04.2001 -