Enjoy working as a team member as well as independently, Team leader and team player able to lead others in high-demand situations, delegating tasks or responsibilities, demonstrated leadership, Evaluating performance, programs, processes, or event. Gained from 8 years in hotels.
Achieved Silver medal for modern Arabian cuisine at la cuisine du sail- Abu Dhabi
Achieved Gold medal for modern western cuisine at la cuisine du sail_ Abu Dhabi
THE ARTISANAL SALT OF SAN VICENTE, ILOCOS SUR: A CASE STUDY
Tareq ghozlan chef de cuisine
1. TAREQ THEEB GHOZLAN
SEX: Male
DATE OF BIRTH: 24/5/1983
NATIONALITY: Syrian
MARITAL STATUS:Single
Jebel Ali, Dubai, UnitedArabEmirates
00971566204486
tareqghozlan@yahoo.com / t_deeb@ymail.com
Skype ID deeb
WORK EXPERIENCES:
Dec 2017 to present – CHEF DE CUISINE at Olive Roots Company India and Middle East
Menu planning and developing (A La Carte, Buffet and for different
events – Christmas,Ramadan,New Year, etc.)
Monitoringthe costs and dealing with suppliers
Supervising the garnishes of all food orders in accordance with menu
specifications,high standards of platepresentation
Adhering to high standards of food quality, preparation, recipes, and
presentation
Ensuring orders are adequate in supply for all Kitchens and “mis-en-
place”
Supervising the proper set-up of each item on menus and ensuring their
readiness
Monitoring the on-time delivery of food from the Kitchen to the guests’
tables
Supervisingproper safety, hygiene, and sanitation practices
Training& Developing Chefs in station
Coordinatingjob tasks with staff in the department.
Assistingemployees to achieveoptimum quality
Conducting appraisalsfor the team based on their performance
Responsiblefor the recruitment
Conferring closely with the Executive Sous Chef & Executive Chef and
takes ever
Opportunity to become familiar with all
aspects of his position, in order to be
ready to fill in whenever required
2015 to 2017- SOUS CHEF Pre-Opening Lua Restaurant & Lounge Sofitel the Palm
Menu planningand developing(A La Carte, Buffet and for different
events – Christmas,Ramadan,New Year, etc.) Monitoringthe costs and
dealingwith suppliers
Supervisingthe garnishes of all food orders in accordancewith menu
specifications,high standards of platepresentation
Adhering to high standards of food quality,preparation,recipes,and
presentation
2. Ensuringorders are adequate in supply for all Kitchens and “mis-en-
place”
Supervisingthe proper set-up of each item on menus and ensuring their
readiness
Monitoringthe on-time delivery of food from the Kitchen to the guests’
tables
Supervisingproper safety, hygiene, and sanitation practices
Training& Developing Chefs in station
Coordinatingjob tasks with staff in the department.
Assistingemployees to achieveoptimum quality
Conducting appraisalsfor the team based on their performance
Responsiblefor the recruitment
2014 to 2015 – JR. SOUS CHEF at Four Seasons Hotel Dubai
Responsiblefor the daily operation of the kitchen.
Preparing requisition on all food items.
Preparingmenu and garnish for food orders as they are received.
Maintaininghigh standardsof food (both A La Carte & Gourmet Buffet)
Maintaininghigh standard of hygieneand sanitation practices
Coordinatingjob tasks between the staff
in my section and preparingstaff
schedule.
Ensuringthat the standard level of
presentation is consistentand proper for
different functions and events
Checking the quality of raw and cooked
food products to ensure that standards
are maintained
2011-2014 - JR. SOUS CHEF Jumeirah at Etihad Towers, at Abu Dhabi, UAE,
Monitoringstock movement and responsiblefor orderingon my section
Ensuringminimum kitchen wastage and cost reduction
Ensuringknowledge of the product is maintained and communicated to
all relevantpersonnel.
Responsiblefor completing the mis-en place
Complyingwith the policies and procedures of the hotel to ensure that
all statutory regulations areobserved.
Liaisingwith the Head Chef/Sous Chef and implementing new
menu/dishes/systems when applicableEnsuringthatfood
hygiene policiesareadhered to accordingto HACCP
regulation
2009-2011- CHEF DE PARTIE Le Royal Meridian at Abu Dhabi, UAE,
2008-2009- ARABIC CHEF at Sheikh Isa bin Zayed al Nahyan Palace
2007-2008- ARABIC CHEF for Pone Food Catering Company
2005- 2007 DEMI CHEF at Al Reef Restaurant, Abu Dhabi
2002-2005 Commis-1 at Sheraton Hotel, Damascus, Syria
2001- 2002 Commis-2 at Al Ewan Hotel, Damascus, Syria
3. EDUCATION AND TRAINING
Training and stages courses at Damascus in Various
restaurants and Hotels while studying at Blooden
Hotel, Al Boston Hotel Le Meridien Hotel, Royal
Garden Restaurant
Essential food safety training certificate
Service culture training Certificate
Food & beverage diploma- Major: food & beverage.
Finished high school Major: Hotel.
PIC Dubai
PERSONAL SKILLS
Languages known:
Arabic – mother tongue
English- fluent
Communication skills
Excellent written and verbal communication skillsand Speakingin public,to groups, or via electronic media, based on
years of team work experience
Organisational / managerial skills
Enjoy working as a team member as well as independently, Team leader and team player able to lead others in high-
demand situations, delegating tasks or responsibilities, demonstrated leadership, Evaluating
performance,programs, processes,or event.Gainedof 8 years in hotels.
Computer skills
Operatingsystem (MicrosoftWord,PowerPoint,Excel,Outlook, Internet) verygood. Internet
literacy.
ADDITIONALINFORMATION
AchievedSilvermedal for newArabian Cuisine at La cuisine du Sail- Abu Dhabi
AchievedGoldmedal for newArabian Cuisine at La cuisine du Sail_ Abu Dhabi