cv

1. OBJECT
 To give my best in my Professional pursuit for overall benefit and growth of the company That I serve by facing the challenges,
 To enhance my working capacities, Professional skillS, business Efficiences and to serve my organization in best possible way with sheer
determination and commitment.
EDUCATION
 2010/2011: Vocational Training Corporation, Amman – Jordan Hospitality specializing in Food and Beverage Operations.
EXPERIENCE
Chef De Partie at Four Seasons Hotel Abu Dhabi at al maryah island 15/05/2016 until present
• Work with the executive Sous chef to produce diversified menus in accordance with the restaurant’s policy and vision;
• Come up with new dishes which appeal to the clients, whenever required;
• Establish the working schedule and organize the work in the kitchen so that everything works like a “well-oiled machinery”;
• Produce high quality dishes that follow up the established menu and level up to location’s standards, as well as to clients ’ requirements;
• Plan the food design in order to create a perfect match between the dish’s aspect and its taste;
• Discover talented chefs and train them in order to reach the high standards of the location;
• Train the auxiliary kitchen staff in order to provide best results in minimum time and using at the maximum the available resources;
• Maintain order and discipline in the kitchen during working hours;
• Create tasting menus for clients interested in contracting the food for different events (wedding, banquets, corporate dinners, birthday parties,
etc.)From their kitchen;
• Developing a cross-marketing strategy in order to increase profit, such as pairing drinks with the food served;
• Make sure the hygiene and food safety standards are met in all stages of food preparation, starting with the ingredients and ending with the
finished dish which leaves the kitchen door;
• Make sure that the professional equipment is in good conditions and signal any malfunction before it affects the staff or t he
Dime Chef De Partie at Ritz Carlton Dubai JBR 16/10/2013 until 01/03/2016
 Parpaing, cooking and presenting dishes within your speciality
 Managing and training commis Chef working Under me
 Helping the Chef De Partie And Sous-Chef to develop new dishes and menus
 Ensuring you and your team have high standards of food hygiene and follow the rules of health and safety
 Monitoring portion and waste control to maintain profit margins
Anas Abdel Aziz Ahmed Adi
Born on 07 March 1994
Jordanian
UAE Abu Dhabi
+971 (0) 55 849 60 93
anasadi43@gmail.com

2. Commis I Crown Plaza dead sea resorts and spa Jordan 17/07/2012until 05/09/2013
 Prepares and cooks a variety of simple foodstuffs.
 Operates standard cooking equipment such as mixers, steamers, toasters, choppers, fryers, ovens and stoves.
 Participates in kitchen cleaning work, such as washing and cleaning equipment.
 Assists in preparing entrees and special menus.
 Packages and freezes samples of all food served to comply with health regulations.
Commis II Kempinski Hotel Ishtar dead sea Jordan 20/01/2012 until 16/06/2012
 Maintaining high standards of hygiene
 Preparing the ingredients for a more senior chef
 Measuring dish ingredients and portion sizes accurately
 Dealing with deliveries and stock rotation
Skills
• Exceptional knife skills
• Excellent communication and customer service skills
• In depth knowledge of hygiene, hand washing and safety codes
• Able to listen and answer guest inquiries in a helpful and professional manner
• Superb attention to detail
Training
 Completed a 6 month internship at the Crowne Plaza, Amman where strong ablaties in particulier – Meat and Poltrey
production.
 SuccessfullypassedansassementinHABCLevel 2 AwardsinFoodsafetyinCatering(QCF).
 Brichstreet Requisition Training
 Guest Feedback System
 Situation Handling
Achievements
 Chef of the month, Ritz-Carlton Dubai, 2014.
 5 star employee nominee, Ritz-Carlton Dubai, 2014.
Languages
 Arabic : Fluent
 English : Fluent