This document provides a summary of Akram Bakour's personal and professional details. Akram Bakour is a 36-year old Syrian national currently working as a Chef de Cuisine at the Radisson Blu hotel in Sohar, Oman. He has over 15 years of professional culinary experience working in kitchens across the United Arab Emirates, Azerbaijan, and Syria. Bakour holds several certificates in food safety and culinary training. He is seeking new opportunities as a skilled chef specializing in Middle Eastern cuisine.

1. Akram Bakour 36 Years Old
Radisson blu sohar sultanat of Oman
PO BOX : 1010
Oman : sohar
Mobile No.: +968 94488327
Email : akram_bakkour2005@yahoo.com
Nationality: Syria
Marital Status: Married
Date of Birth: June 1, 1980
Passport Details: N 004959959
Expire Date : 24 May 2018
HIGHLIGHTS
 Work effectively with diverse groups of people.
 Highly trainable, fast learner through observation. Adapt well to changes and pressures in the
work place.
 Friendly with an upbeat attitude. A proven leader.
 Ambitious and hardworking, committed to excellence.
 Effective communicator both written and oral.
 Able to relocate/travel as needed.
 A mind for business. Effective negotiator.
 Courteous, polite, and professional. Good sense of humor.
TRAININGS
 2012:Course Training in Bordeaux kitchen- a traditional French Cuisine
And Shang Palace Chinese Cuisine.
 2010: HACCP Policy Shangri-La Hotel Abu Dhabi.
 2010:SFSMS Training Hygiene & SFST Training Shangri-La hotel Qariat
El Beri Abu Dhabi.
 2010: Advance firefighting program Supervisor excellence, train the trainer.
 2009: Hyatt Regency Dubai, Food Hygiene Basics.
 2008: HACCP Policy Hyatt Regency Dubai.
 2006: Holiday Inn Hotel – Food Hygiene Basics.
 2004: Hilton Abu Dhabi – Food Hygiene Basics.
Diplomas and Education
 2000:Diploma in Hotel Industry & Tourism.
 1998:Baccalaureate (High School Diploma Hotel).

2. Professional Experience
 April 2016 chef de cuisine Middle eastern cuisine Radisson blu hotel sohar Sultanate of Oman
Up to present
 December 2014: chef de cuisine banquet kitchen Fairmont hotel Baku
To meet requests for banquets and weddings outside catering, temporary work
Till 8 April2016
 January 2014 :Promoted sous Chef JW Marriott hotel all day dining Baku Azerbaijan
Mediterranean cuisine developing and engineering new Middle eastern
Menus, new recipes, new design till December 2014.
 September 2013: junior sous chef JW Marriott all day dining Baku Azerbaijan
Mediterranean cuisine.
 November 2010: Promoted Chef de Partie Shangri-La Hotel, Banquet Kitchen. Abu Dhabi,
 May 2010 : Demi Chef de Partie in the Banquet kitchen Shangri-la Hotel Abu Dhabi
Till 24 August, 2013.
 2008-2010: Commie1Hyatt Regency Dubai till August 2010 - Banquet kitchen Emirates food
And pan Arabian food. Weddings inside .outside catering.
 2005-2007 :oriental Chef in Holiday Inn Down Town Dubai
 2004-2005 : Commie1 , Arabic Chef in Abu Dhabi officers Club – Emirates Local Cuisine
 2003-2004 : Commie2 International Kitchen, Lee Wan Restaurant Dubai Airport Free Zone.
 2000-2002: I was a trainee for two summer seasons in Safer Hotel, Syria Arabic Kitchen.
Professional competences
Computers Skills : Word, excel, Ms power point, XP, Material Control System, Micros system,
Language: Arabic – Mother tongue __ English – excellent.
Others
UAE driving license Azerbaijan work permit Travel
DECLARATION
I hereby declare that the above information is true to the best of my Knowledge. I am fully aware of
I that in the event of this not being true, my candidature will automatically stand rejected.
References Available upon request...