Chef Resume<br />Bilal Jamal Eddine<br /> Verdun Road, Kahwaji Building – (7th) Floor,<br /> Beirut, Lebanon.<br />(Beirut...
Languages                  English & Arabic  & Russian </li></ul>Professional Training <br /><ul><li>Van Gough Institute o...
Spurs Steak Ranches Restaurant for the preparation &
Preservation of meat, & sauces.
Any further inquires will be submitted upon request
chef bilal
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chef bilal

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Welcome to my website, thank you for visiting. I started this website so that I can share my experiences of business with you, this is an opportunity to give a helping hand to any businessman or woman who is interested in setting up a business.

Many people want to have a good life and good money but could not, my plan is to help them with my experiences and expertise in restaurant, hotel, catering services and healthy food. This includes business management, industry business development, how to save your business and setting up your own personal business. Let me show you how to start the right way and the steps you need to become a professional businessman or woman from A to Z

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chef bilal

  1. 1. Chef Resume<br />Bilal Jamal Eddine<br /> Verdun Road, Kahwaji Building – (7th) Floor,<br /> Beirut, Lebanon.<br />(Beirut): +9613-747-413.<br />(Lagos): +234 - 807 – 051-8688.<br />e-mail : chef_life_0 @ hotmail.com<br />Seek the Challenging Position of Executive Chef<br />A highly talented Chef with huge experience in overseeing food production for all food outlets and banquet functions; developing menus, food purchase specifications, and recipes; directly supervising all production while maintaining highest professional food quality and sanitation standards.<br />Summary of Qualifications<br />· More than eighteen years experience in Oriental , Occidental & Nutrition food .<br />· Great ability to supervise and train employees, to include organizing, prioritizing, and scheduling work assignments.<br />· Exceptional ability to plan a variety of menus.<br />· Uncommon knowledge of supplies, equipment, and services ordering and inventory control.<br />· Remarkable ability to read, understand, follow, and enforce  safety procedures.<br />· Excellent organizing and coordinating skills.<br />· Strong knowledge of planning and scheduling techniques.<br />· Remarkable skills in cooking and preparing a variety of foods.<br />· In-depth ability to develop and test recipes and techniques for food preparation/presentation.<br />· Immense knowledge of catering set-up procedures.<br />· Uncommon ability to coordinate quality assurance programs in area of specialty.<br />· Great ability to plan work schedules and assign duties; ability to provide or arrange for training.<br />Professional Experience<br />Bungalow Restaurant <br />Lagos Nigeria <br /> Worked as: Executive Chef From 2008 – Present 2010<br />Hire, train, and supervise the work of food production staff. <br />Various dishes, holidays, costs, and a wide variety of other factors. <br />Schedule and coordinate the work of chefs, cooks, and other kitchen employees to ensure that food preparation is economical and technically correct. <br />Conduct regular physical inventories of food supplies, and assess projected needs; order all food and supplies for catering and cash operations. <br />Ensure that high standards of sanitation and cleanliness are maintained throughout the kitchen areas at all times. <br />Establish controls to minimize food and supply waste and theft. <br />Safeguard all food preparation employees by implementing training to increase their knowledge about safety, sanitation, and accident prevention principles. <br />Develop and test recipes and techniques for food preparation and presentation, which help to ensure consistent high quality and to minimize food costs; exercise portion controls over all items served and assist in establishing menu-selling prices. <br />Prepare necessary data for the budget in area of responsibility; projects annual food and labor costs and monitor actual financial results; take corrective action where necessary to help ensure that financial goals are met. <br />Consult with catering staff about food production aspects of special events being planned. <br />Cook and directly supervise the cooking of items that require skillful preparation. <br />Evaluate food products to ensure that quality standards are consistently attained. <br />Perform miscellaneous job-related duties as assigned <br /><ul><li>Prepare banquet-catering food.  </li></ul> HEALTH QUEST CATERING SERVICES <br /> ABU DAHBI UAE Worked as: Nutrition Chef Feb. 2006 – Dec 2007<br />Confirmed and determined any special dietary and other special requirements. <br />Ensured that special dietary requirements are catered for. <br />Managed and cleaned all food storage areas within the kitchen. <br />Maintained a record of all dinner menus, breakfast and afternoon tea dishes and submitted these weekly as required. <br />Took the lead in the management of stocks of all items & requirements. <br />Prepared and submitted orders to the Supplies and Maintenance Manager on a timely basis, performed stock takes as requested, explained any exceptional usage as requested. <br />Ensured that all variable nutrition package costs are kept within budgeted levels. <br />Ensured that fridge and freezer temperatures are maintained at a safe level for the storage and preservation of food. <br /> HOTEL Karachaganak <br /> Kazakhstan <br />(Contacted to): Kazakhstan Catering Company (CCC).<br /><ul><li>Worked as: Executive Chef from 2004- 2006</li></ul> Breakfast – lunch - & dinner<br /> preparing food for on shore and off shore oil companies :<br /> AGIP Italian , KIO American<br /> Daily for 700 workers<br />Oversaw food inventory by monitoring proper food temperature, rotating and storing food properly. <br />Participated in menu planning as needed with Food Manager. <br />Prepared and cooked meals for clients and staff. <br />Guided Food Service Staff. <br />Oversaw kitchen clean up with Assistant Cooks and Food Service Staff. <br />Ensured kitchen areas are constantly clean - cooler, freezer, mixer, slicer, floor, dish washing, pots & pans, dining room, etc.<br />American University of science & Technology<br />Beirut Lebanon<br /> Worked as Chef from Mar 2002 – Dec 2004<br /><ul><li>Catering for 500 students & teachers, daily preparation for breakfast and lunch </li></ul>SPRING TIME RESTAURANT <br />Romania Bucharest<br /><ul><li>Worked as a Cook in oriental food From Nov 1999 – Dec 2002</li></ul>Spur Steak Ranches Restaurant<br />Johannesburg, South Africa<br /><ul><li>Work as a cook From Feb 1992 – Sept 1999
  2. 2. Languages English & Arabic & Russian </li></ul>Professional Training <br /><ul><li>Van Gough Institute of Hotel Management & Catering</li></ul> Beirut Lebanon 1991<br /><ul><li>Under went various training courses in South Africa under
  3. 3. Spurs Steak Ranches Restaurant for the preparation &
  4. 4. Preservation of meat, & sauces.
  5. 5. Any further inquires will be submitted upon request

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