1. Khaled Al Bannawi
Born on the 1st
of March 1975, marriedandhave three children
Live inAmman-Jordan,mobile 0799099011
kw_chef2005@hotmail.com
Summary
Superiorskillsgainedthrough workingwithseveral typesof cuisinesthatgave me the abilitytolead
chefsfromdifferentculturesanddiversitytomeetdifferenttastesandmake themhappyandsatisfied.
From mypassionforbeautyelevatedmywayof presentingdishes,whichreflectsthe essence of the
wonderful taste.
Experience
Executive Chef atInternational CateringServices Ltd. - Jordan
March 2006 - Present
Responsible forall the company'sbranches- F&B
Restaurant,cafés,catering,banqueting,eventmanagement,ice creamfactory,central kitchen
Executive Chef atVertigoMusicCafe (Restaurant&Banqueting) –Saudi Arabia
March 2003 - December2005 (2 years10 months)
Chef at MövenpickHotels&Resorts - Jordan
February2000 - January2002 (2 years)
Pre-opening
HeadChef at Salsa Restaurant(Italian) - Jordan
August1999 - January 2000 (6 months)
Pre-opening
HeadChef at Hard Rock International - Restaurant(TexMex)- Jordan
August1997 - July1999 (2 years)
Pre-openingAmmanBranch
(AlsoPre-openingSharmBranch – Egypt)
Chef at HoustonRestaurant(Steak) -Jordan
June 1996 – July1997 (1year)
Firstcook at Marriott Hotel - Jordan
August1994 – May 1996 (19months)
Cookat el olive restaurant(French) - Jordan
February1993 – July1994 (17month)
2. Skills & Expertise
ExperiencesCuisine.
International,excellence in(Italiancuisine,Tex-Mex,Arabic,Catering,Fusion).
HACCP.
Efficiencyinmonitoringandfollow-upcritical points,guidance andtrainingchefsatthe highestlevelsof
properpractice,properand appropriate storage, accordingtothe healthcontrol requirements.
Production and cooking techniques
Fullyaware of all the cookingtechniquesandIlove the diversityinuse.
Planningforthe productionof scientificwaysthatpreventthe waste of time,andhow todeal with the
recipesandtherefore leadtothe requiredoutputof qualityandaccuracy.
Menusand Recipes
Creativityinthe developmentof menusandrecipes,whetherforrestaurantsandbanquetsorcatering,
engineeringmenusandraise salesandprofitrate.
Costs and Wastage
Ensure the correct calculationof the costs andaccuracy inpricingmenus.
Know-howerroneouspracticesthatleadtowaste,andwaysto avoidthemand the trainingof the crew
to avoidthem.
Team Leader
Work underpressure ismyability,andleadthe teamtowork togetherunderpressure andgetthe
desiredoutput,inthe spiritof one team.
Quality Assurance
Chef trainingtodeal withthe recipesrequiredthe rightway,the correcthealthpractice,andthe most
importantmethodsof packingand properstorage.
Follow-upsafetyandhealthstatusof chefsbefore handlingfood.
Training
Beingable togive trainingin:healthfood,personal hygiene,appearance andgrooming,preliminaryfirst
aid,fire-fighting,trainingof trainers,cookingtechniques,teamspirit,properstorage,ISO,HACCP,
leadership,foodknowledge.
Carving
Enjoycarvingvegetables,butter.Workondecoratingcakeswithsugarpaste.
Opening
I've several global openingsforrestaurants andcateringcompanies;Iwasalsoa teamwith the
MovenpickHotel.
