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KUSAY ALZAROUNI
United Arab Emirates
Mobile No: +971 501382084
E-mail: kusay.alzarouni@yahoo.com
Chef kusay@hotmail.com
Skype: alzarouni2010
As a professional chef, I have a continuing desire to improve my craft to achieve excellence;
therefore, I would be most willing and interested in a position with skill and responsibilities
that will afford opportunities for learning and advancement.
OVERVIEW
• More than 14 years of professional cooking and kitchen operation experience.
• Extensive knowledge of food handling procedures with regard to public health
standards.
• Ability to work positively and cooperatively in a diverse team environment to meet
overall established timeframes for the entire food operation..
• Knowledge of principles and processes for providing customer and personal service
including needs assessment, problem resolution and achievement of quality service
standards.
• Ability to lead in a positive and productive manner by motivating, developing and
managing employees as they work.
• Ability to perform and deliver under extreme pressure, stress and despite having
worked long hours.
• Ability to come up with ideas that are unique, creative and imaginative.
• Possess an innate flare and passion for cooking.
• Ability to come up with innovative and win-win solutions to various situations.
• Ability to communicate tactfully with department heads, co-workers and other
employees to resolve problems and negotiate resolutions.
• Possess a strong work ethic.
AREAS OF EXPERTISE
• Specializing in classic and modern Arabic Food. Maximizing kitchen productivity and staff
performance.
• In charge of Arabic Food in the hotel.
• Food processing in the Arab room service
• Preparation of all foods in restaurant Arabic
• All foods in Arabic buffet and external
• Prepare menus for private parties and VIP
• Doing the purchase of materials and selected special section in the Arabic cuisine.
• Doing training new employees on the basis of work in the Arabic section and
rehabilitation.
Hilton capital grand Abu Dhabi United Arab Emirates
November 2014 _ present
Position: oriental head chef
• East chef in the Arab food production operation of the banquet.
• Responsible for Arabic food in the kitchen.
•Responsible for the preparation of food for the banquet and coffee break
•Responsible for purchases of Arab cuisine and selection of suppliers and quality
purchases
• Work as Savior for room service.
• meet the needs of the Arab food at the buffet both all day dining restaurants and
room service.
• Responsible in preparing the Arabic daily food place MISE EN and ensure the smooth
operation of the port.
• Are Cooking and Catering
• help guide and monitor and coordinate the activities of all commis 1, 2 and 3 and
DCDP_CDP _SCDP and apprentice, and participates in the preparation and cooking of
food, to ensure a smooth and profitable effective service at all times.
• Check daily that there is no waste in the store, refrigerators and freezers.
• reduces damage, and use food surpluses and part.
• check the quality and quantity of food from the markets and shops
• Buffet in charge or care set all day restaurant rose, runner, clear buffet lunch and
touch up the spices for buffet dinner.
• Ensure the kitchen in a clean condition.
InterContinental Hotel Abu Dhabi, United Arab Emirates
April 2013- Jon 2014
Position: Banquet Oriental Chef
• Oriental chef in production Arabic food for Banquet operation.
• In charge of the Arabic Food in the kitchen. Assisting sous chef in daily operation.
• Working as reliever for room service.
• Cater for Arabic food in the buffet both all day dining restaurant and the Room
service.
• Responsible in preparation of Arabic food daily mise-en place and ensuring the
smooth operation of the outlet.
• Does cooking and presentation food
• Helps to direct, control and co-ordinate the activities of all commis 1, 2, 3 and
DCDP_CDP _SCDP and apprentice, engaged in preparing and cooking food, to ensure
an efficient, profitable smooth service at all time.
• Check daily that there is no wastage in storeroom, refrigerators and freezers.
• Minimizes spoilage, utilizes food surpluses and portion.
• Check the quality and quantity of food received from the markets and stores
• In charge or take care buffet all day dining restaurant set up, runner, clear buffet
lunch, and touch up condiments for buffet dinner.
• Ensure the kitchen is in a clean condition.
InterContinental Hotel Abu Dhabi, United Arab Emirates
March 2012- April 2013
Position: Oriental Chef
• Assisting Sous chef in production for Banquet operation.
• In charge of the Arabic Food in the kitchen. Assisting sous chef in daily operation.
• Working as reliever for room service.
• Cater for Arabic food in the buffet both all day dining restaurant and the Room
service.
• Responsible in preparation of Arabic food daily mise-en place and ensuring the
smooth operation of the outlet.
• Does cooking and presentation food
• Helps to direct, control and co-ordinate the activities of all commis 1, 2, 3 and DCDP
AND CDP apprentice, engaged in preparing and cooking food, to ensure an efficient,
profitable smooth service at all time.
• Check daily that there is no wastage in storeroom, refrigerators and freezers.
• Minimizes spoilage, utilizes food surpluses and portion.
• Check the quality and quantity of food received from the markets and stores
• In charge or take care buffet all day dining restaurant set up, runner, clear buffet
lunch, and touch up condiments for buffet dinner.
• Ensure the kitchen is in a clean condition.
InterContinental Hotel Abu Dhabi, United Arab Emirates
January 2010- March 2012
Position: CHEF DE PARTE
• Assisting Sous chef in production for Banquet operation.
• In charge of the Arabic Food in the kitchen.
• Working as reliever for room service.
• Cater for Arabic food in the buffet both all day dining restaurant and the Room
service.
• Responsible in preparation of Arabic food daily mise-en place and ensuring the
smooth operation of the outlet.
• Does cooking and presentation food
• Helps to direct, control and co-ordinate the activities of all commis 1, 2, 3
apprentice, engaged in preparing and cooking food, to ensure an efficient, profitable
smooth service at all time.
• Check daily that there is no wastage in storeroom, refrigerators and freezers.
• Minimizes spoilage, utilizes food surpluses and portion.
• Check the quality and quantity of food received from the markets and stores
• In charge or take care buffet all day dining restaurant set up, runner, clear buffet
lunch, and touch up condiments for buffet dinner.
• Ensure the kitchen is in a clean condition.
Town House Restaurant, United Arab Emirates
Al Ain
October 2007 – Mei 2009
Position: Assistant Chef
• Responsible in preparation of daily mise-en place and ensuring the smooth
operation of the outlet.
• Does cooking and presentation food
• Helps to direct, control and co-ordinate the activities of all commis 1, 2, 3 and
apprentice, engaged in preparing and cooking food, to ensure an efficient, profitable
smooth service at all time.
• Daily mise in place item with par level item ( sauce, dressing, and condiments for
buffet and function
• Check daily that there is no wastage in storeroom, refrigerators and freezers.
• Minimizes spoilage, utilizes food surpluses and portion.
• Check the quality and quantity of food received from the markets and stores
• In charge or take care buffet all day dining restaurant set up, runner, clear buffet
lunch, and touch up condiments for buffet dinner.
• Ensure the kitchen is in a clean condition.
Bawabet Dimashk Restaurant, Damascus, Syria
March 2006 – Jun 2007
Position: Assistant Chef
• Use to Assist the chef de partie in daily basic Hygiene training.
• Preparation of mise en place for coffee breaks and lunch
• Responsible in preparation of daily mise-en place and ensuring the smooth operation.
• Check daily that there is no wastage in storeroom, refrigerators and freezers.
• Minimizes spoilage, utilizes food surpluses and portion.
• Check the quality and quantity of food received from the markets and stores
• In charge or take care buffet all day dining restaurant set up, runner, clear buffet lunch,
and touch up condiments for buffet dinner.
• Daily mise in place item with pr level item (sauce, dressing, and condiments for buffet
and function.
• Ensure the kitchen is in a clean condition.
Damascus International Hotel, Syria
January 2005– January 2006
Position: Chef Appetizer
• Use to assist the chef in daily basic Hygiene training.
• Preparation of mise en place for coffee breaks and lunch
• Responsible in preparation of daily mise-en place and ensuring the smooth operation.
• Check daily that there is no wastage in storeroom, refrigerators and freezers.
• Minimizes spoilage, utilizes food surpluses and portion.
• Check the quality and quantity of food received from the markets and stores
• Daily mise in place item with pr level item (sauce, dressing, and condiments for buffet
and function.
• Ensure the kitchen is in a clean condition
Sheraton Hotel, Sednaya, Syria
January 2002– January2004
Position: Chef Appetizer
• Use to assist the chef in daily basic Hygiene training.
• Preparation of mise en place for coffee breaks and lunch
• Responsible in preparation of daily mise-en place and ensuring the smooth operation.
• Check daily that there is no wastage in storeroom, refrigerators and freezers.
• Minimizes spoilage, utilizes food surpluses and portion.
• Check the quality and quantity of food received from the markets and stores
• Ensure the kitchen is in a clean condition.
Alyran Restaurant, Damascus, Syria
January 1999– January2 000

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Kusay alzarouni CV

  • 1. KUSAY ALZAROUNI United Arab Emirates Mobile No: +971 501382084 E-mail: kusay.alzarouni@yahoo.com Chef kusay@hotmail.com Skype: alzarouni2010 As a professional chef, I have a continuing desire to improve my craft to achieve excellence; therefore, I would be most willing and interested in a position with skill and responsibilities that will afford opportunities for learning and advancement. OVERVIEW • More than 14 years of professional cooking and kitchen operation experience. • Extensive knowledge of food handling procedures with regard to public health standards. • Ability to work positively and cooperatively in a diverse team environment to meet overall established timeframes for the entire food operation.. • Knowledge of principles and processes for providing customer and personal service including needs assessment, problem resolution and achievement of quality service standards. • Ability to lead in a positive and productive manner by motivating, developing and managing employees as they work.
  • 2. • Ability to perform and deliver under extreme pressure, stress and despite having worked long hours. • Ability to come up with ideas that are unique, creative and imaginative. • Possess an innate flare and passion for cooking. • Ability to come up with innovative and win-win solutions to various situations. • Ability to communicate tactfully with department heads, co-workers and other employees to resolve problems and negotiate resolutions. • Possess a strong work ethic. AREAS OF EXPERTISE • Specializing in classic and modern Arabic Food. Maximizing kitchen productivity and staff performance. • In charge of Arabic Food in the hotel. • Food processing in the Arab room service • Preparation of all foods in restaurant Arabic • All foods in Arabic buffet and external • Prepare menus for private parties and VIP • Doing the purchase of materials and selected special section in the Arabic cuisine. • Doing training new employees on the basis of work in the Arabic section and rehabilitation. Hilton capital grand Abu Dhabi United Arab Emirates November 2014 _ present Position: oriental head chef • East chef in the Arab food production operation of the banquet. • Responsible for Arabic food in the kitchen. •Responsible for the preparation of food for the banquet and coffee break •Responsible for purchases of Arab cuisine and selection of suppliers and quality purchases • Work as Savior for room service. • meet the needs of the Arab food at the buffet both all day dining restaurants and room service. • Responsible in preparing the Arabic daily food place MISE EN and ensure the smooth operation of the port. • Are Cooking and Catering
  • 3. • help guide and monitor and coordinate the activities of all commis 1, 2 and 3 and DCDP_CDP _SCDP and apprentice, and participates in the preparation and cooking of food, to ensure a smooth and profitable effective service at all times. • Check daily that there is no waste in the store, refrigerators and freezers. • reduces damage, and use food surpluses and part. • check the quality and quantity of food from the markets and shops • Buffet in charge or care set all day restaurant rose, runner, clear buffet lunch and touch up the spices for buffet dinner. • Ensure the kitchen in a clean condition. InterContinental Hotel Abu Dhabi, United Arab Emirates April 2013- Jon 2014 Position: Banquet Oriental Chef • Oriental chef in production Arabic food for Banquet operation. • In charge of the Arabic Food in the kitchen. Assisting sous chef in daily operation. • Working as reliever for room service. • Cater for Arabic food in the buffet both all day dining restaurant and the Room service. • Responsible in preparation of Arabic food daily mise-en place and ensuring the smooth operation of the outlet. • Does cooking and presentation food • Helps to direct, control and co-ordinate the activities of all commis 1, 2, 3 and DCDP_CDP _SCDP and apprentice, engaged in preparing and cooking food, to ensure an efficient, profitable smooth service at all time. • Check daily that there is no wastage in storeroom, refrigerators and freezers. • Minimizes spoilage, utilizes food surpluses and portion. • Check the quality and quantity of food received from the markets and stores • In charge or take care buffet all day dining restaurant set up, runner, clear buffet lunch, and touch up condiments for buffet dinner. • Ensure the kitchen is in a clean condition. InterContinental Hotel Abu Dhabi, United Arab Emirates March 2012- April 2013
  • 4. Position: Oriental Chef • Assisting Sous chef in production for Banquet operation. • In charge of the Arabic Food in the kitchen. Assisting sous chef in daily operation. • Working as reliever for room service. • Cater for Arabic food in the buffet both all day dining restaurant and the Room service. • Responsible in preparation of Arabic food daily mise-en place and ensuring the smooth operation of the outlet. • Does cooking and presentation food • Helps to direct, control and co-ordinate the activities of all commis 1, 2, 3 and DCDP AND CDP apprentice, engaged in preparing and cooking food, to ensure an efficient, profitable smooth service at all time. • Check daily that there is no wastage in storeroom, refrigerators and freezers. • Minimizes spoilage, utilizes food surpluses and portion. • Check the quality and quantity of food received from the markets and stores • In charge or take care buffet all day dining restaurant set up, runner, clear buffet lunch, and touch up condiments for buffet dinner. • Ensure the kitchen is in a clean condition. InterContinental Hotel Abu Dhabi, United Arab Emirates January 2010- March 2012 Position: CHEF DE PARTE • Assisting Sous chef in production for Banquet operation. • In charge of the Arabic Food in the kitchen. • Working as reliever for room service. • Cater for Arabic food in the buffet both all day dining restaurant and the Room service. • Responsible in preparation of Arabic food daily mise-en place and ensuring the smooth operation of the outlet. • Does cooking and presentation food • Helps to direct, control and co-ordinate the activities of all commis 1, 2, 3 apprentice, engaged in preparing and cooking food, to ensure an efficient, profitable smooth service at all time. • Check daily that there is no wastage in storeroom, refrigerators and freezers. • Minimizes spoilage, utilizes food surpluses and portion. • Check the quality and quantity of food received from the markets and stores
  • 5. • In charge or take care buffet all day dining restaurant set up, runner, clear buffet lunch, and touch up condiments for buffet dinner. • Ensure the kitchen is in a clean condition. Town House Restaurant, United Arab Emirates Al Ain October 2007 – Mei 2009 Position: Assistant Chef • Responsible in preparation of daily mise-en place and ensuring the smooth operation of the outlet. • Does cooking and presentation food • Helps to direct, control and co-ordinate the activities of all commis 1, 2, 3 and apprentice, engaged in preparing and cooking food, to ensure an efficient, profitable smooth service at all time. • Daily mise in place item with par level item ( sauce, dressing, and condiments for buffet and function • Check daily that there is no wastage in storeroom, refrigerators and freezers. • Minimizes spoilage, utilizes food surpluses and portion. • Check the quality and quantity of food received from the markets and stores • In charge or take care buffet all day dining restaurant set up, runner, clear buffet lunch, and touch up condiments for buffet dinner. • Ensure the kitchen is in a clean condition. Bawabet Dimashk Restaurant, Damascus, Syria March 2006 – Jun 2007 Position: Assistant Chef • Use to Assist the chef de partie in daily basic Hygiene training. • Preparation of mise en place for coffee breaks and lunch • Responsible in preparation of daily mise-en place and ensuring the smooth operation. • Check daily that there is no wastage in storeroom, refrigerators and freezers. • Minimizes spoilage, utilizes food surpluses and portion.
  • 6. • Check the quality and quantity of food received from the markets and stores • In charge or take care buffet all day dining restaurant set up, runner, clear buffet lunch, and touch up condiments for buffet dinner. • Daily mise in place item with pr level item (sauce, dressing, and condiments for buffet and function. • Ensure the kitchen is in a clean condition. Damascus International Hotel, Syria January 2005– January 2006 Position: Chef Appetizer • Use to assist the chef in daily basic Hygiene training. • Preparation of mise en place for coffee breaks and lunch • Responsible in preparation of daily mise-en place and ensuring the smooth operation. • Check daily that there is no wastage in storeroom, refrigerators and freezers. • Minimizes spoilage, utilizes food surpluses and portion. • Check the quality and quantity of food received from the markets and stores • Daily mise in place item with pr level item (sauce, dressing, and condiments for buffet and function. • Ensure the kitchen is in a clean condition Sheraton Hotel, Sednaya, Syria January 2002– January2004 Position: Chef Appetizer • Use to assist the chef in daily basic Hygiene training. • Preparation of mise en place for coffee breaks and lunch • Responsible in preparation of daily mise-en place and ensuring the smooth operation. • Check daily that there is no wastage in storeroom, refrigerators and freezers. • Minimizes spoilage, utilizes food surpluses and portion. • Check the quality and quantity of food received from the markets and stores • Ensure the kitchen is in a clean condition. Alyran Restaurant, Damascus, Syria January 1999– January2 000
  • 7. Position: Chef Appetizer • Check daily that there is no wastage in storeroom, refrigerators and freezers. • Minimizes spoilage, utilizes food surpluses and portion. • Check the quality and quantity of food received from the markets and stores • Ensure the kitchen is in a clean condition. • Use to assist the chef in daily basic Hygiene training. • Preparation of mise en place for coffee breaks and lunch • Responsible in preparation of daily mise-en place and ensuring the smooth operation. ACHIEVEMENTS & AWARDS • HACCP Training , Fire and Safety • Basic Training Program on Food Safety • Certificate of Achievement Level 3 Award in Managing Food Safety • Diploma in Hotel Management, Damascus Syria 2007 • Technical Certificate in tourism: competence, Damascus, Syria • Availability : 1 month • Passport No. : N005033334 • Place of Issue : SWAIDA CENTER • Date of Issue : 10/12/2009 • Date of Expiry : 9/12/2015 • Visa Status : Residence Visa EDUCATION & QUALIFICATION PREFERENCES & AVAILABILITY PASSPORT DETAILS HOBBIES
  • 8. Surfing internet, soccer, reading culinary books and culinary magazines, and social and travel.