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 Role of Hotel Prasanth in Thiruvananthapuram Tourism Development
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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 โ CHEF DE CUISINE at Olive Roots Company India and Middle East
๏ท Menu planning and developing (A La Carte, Buffet and for different
events โ Christmas,Ramadan,New Year, etc.)
๏ท Monitoringthe costs and dealing with suppliers
๏ท Supervising the garnishes of all food orders in accordance with menu
specifications,high standards of platepresentation
๏ท Adhering to high standards of food quality, preparation, recipes, and
presentation
๏ท Ensuring orders are adequate in supply for all Kitchens and โmis-en-
placeโ
๏ท Supervising the proper set-up of each item on menus and ensuring their
readiness
๏ท Monitoring the on-time delivery of food from the Kitchen to the guestsโ
tables
๏ท Supervisingproper safety, hygiene, and sanitation practices
๏ท Training& Developing Chefs in station
๏ท Coordinatingjob tasks with staff in the department.
๏ท Assistingemployees to achieveoptimum quality
๏ท Conducting appraisalsfor the team based on their performance
๏ท Responsiblefor the recruitment
๏ท Conferring closely with the Executive Sous Chef & Executive Chef and
takes ever
๏ท 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
๏ท Menu planningand developing(A La Carte, Buffet and for different
events โ Christmas,Ramadan,New Year, etc.) Monitoringthe costs and
dealingwith suppliers
๏ท Supervisingthe garnishes of all food orders in accordancewith menu
specifications,high standards of platepresentation
๏ท Adhering to high standards of food quality,preparation,recipes,and
presentation
2. ๏ท Ensuringorders are adequate in supply for all Kitchens and โmis-en-
placeโ
๏ท Supervisingthe proper set-up of each item on menus and ensuring their
readiness
๏ท Monitoringthe on-time delivery of food from the Kitchen to the guestsโ
tables
๏ท Supervisingproper safety, hygiene, and sanitation practices
๏ท Training& Developing Chefs in station
๏ท Coordinatingjob tasks with staff in the department.
๏ท Assistingemployees to achieveoptimum quality
๏ท Conducting appraisalsfor the team based on their performance
๏ท Responsiblefor the recruitment
๏ 2014 to 2015 โ JR. SOUS CHEF at Four Seasons Hotel Dubai
๏ท Responsiblefor the daily operation of the kitchen.
๏ท Preparing requisition on all food items.
๏ท Preparingmenu and garnish for food orders as they are received.
๏ท Maintaininghigh standardsof food (both A La Carte & Gourmet Buffet)
๏ท Maintaininghigh standard of hygieneand sanitation practices
๏ท Coordinatingjob tasks between the staff
in my section and preparingstaff
schedule.
๏ท Ensuringthat the standard level of
presentation is consistentand proper for
different functions and events
๏ท 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,
๏ท Monitoringstock movement and responsiblefor orderingon my section
๏ท Ensuringminimum kitchen wastage and cost reduction
๏ท Ensuringknowledge of the product is maintained and communicated to
all relevantpersonnel.
๏ท Responsiblefor completing the mis-en place
๏ท Complyingwith the policies and procedures of the hotel to ensure that
all statutory regulations areobserved.
๏ท 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
๏ท 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
๏ท Essential food safety training certificate
๏ท Service culture training Certificate
๏ท Food & beverage diploma- Major: food & beverage.
๏ท Finished high school Major: Hotel.
๏ท PIC Dubai
PERSONAL SKILLS
Languages known:
๏ Arabic โ 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