1. Usama Adnan _ CV 1
Usama Adnan
Mobile: +973-39868694/37112312
Email: usama65adnan@gmail.com
Sous chef
PERSONAL SUMMARY
A hardworking, pro-active sous chef with an upbeat and positive attitude, who is passionate about
food and quality. Possessing excellent organisational skills, highly efficient and methodical with a good
eye for detail. Having a good team spirit, deadline orientated and able to efficiently manage kitchen
operations and also supervise staff. Fully aware of health & safety issues and compliant with the
regulatory requirements for food handling, sanitation and cleanliness.
Ready and qualified for the next stage in a successful career and currently looking for a suitable chef
position with a ambitious & exciting company.
AREAS OF EXPERTISE
Arabic Food planning & production, Kitchen management, Banquets, Special diets, Wastage control,
Classis dishes, Planning menus, food garnishing, Meat Fabrication, Plate Decoration.
WORK EXPERIENCE
InterContinental Regency - Bahrain 2009 to 2014
Sous Chef
 Responsible for the smooth, efficient running of the Arabic kitchen, including its routine
operations, food preparation and production, as well as supervising kitchen staff. All in
accordance with the standards of the hotel.
 Preparation of all foods required for visitors, staff & guests. Keeping all working areas
and surfaces clean and tidy.
 Ensuring that all foods are produced in a safe and hygienic manner at all times.
Making sure meals are prepared and presented on time.
 Responsible for completing all audit and quality standards documentation. Cooking
fresh food in a high volume environment.
 Assisting with some administration duties and management of the catering staff.
Deputising when the Executive Chef is absent.
 Ensuring that brand standards are maintained.
 Catering for large conferences and banquets.
 Monitoring employee productivity & kitchen related costs to ensure efficiency.
 Making sure stock control and rotation procedures are implemented. Assisting
with the training, management and development of catering staff.
 Ensuring that all HACCAP, CoSHH reports are maintained and monitored.

2. Usama Adnan _ CV 2
Teatro Restaurant 2008 to 2009
Sous Chef
 Created menus and developed specials.
 Taught cooks specials and new items.
 Led as a team of 10 kitchen and wait staff members in delivery of Arabic cuisine for
this high volume restaurant serving up to 300 people for dinner.
 Monitored staff preparation to maximize quality of the meals.
 Increased the “wow factor” by adding special details to all menu items to make them
even more specials
 Introduced innovative new rice dishes, cold and hot dishes and other dished to
attract clientele.
Al Baydar Restaurant 2004 to 2008
Restaurant Manager/Sous chef
 Ensure that restaurant operate efficiently and profitably while maintaining its
reputation and ethos
 Responsible for the restaurant’s business performance of their restaurant, as well as
maintaining high standards of food, service, and health and safety
 Combined strategic planning, shift pattern organisation and day-to-day management
activities
 My role had different creative aspects, particularly in marketing and business
development
PREVIOUS CULINARY EXPERIENCE
Muscat Bakery – Oman 2000 to 2003
Oriental chef/Arabic Sweets Chef
Raghdan Bakery – Jordan 1995 to 2000
Oriental chef/Arabic Sweets Chef
Reviera Hotel – Jordan 1998 to 2000
Oriental chef/Arabic Sweets Chef
Matouq Restaurant (Family Business) – Jordan 1984 to 1989
Oriental chef/Arabic Sweets Chef
COMPUTER SKILLS
OFFICE APPLICATIONS, INTERNET, RESEARCH
LANGUAGES
English: Moderate language
Arabic: Mother language
REFERENCES – AVAILABLE ON REQUEST.