Ali Jamil Dayoub is seeking a brand chef position, bringing over 10 years of experience in culinary and food service. He has extensive skills in menu development, kitchen management, and staff training. Dayoub's strengths include strategic planning, cost control, problem solving, and team leadership. He currently serves as Head Chef at Japengo Restaurant & Café in Dubai, where he oversees all kitchen functions and manages staff.

1. ALI JAMIL DAYOUB
Email: dayoub_ali@yahoo.com
Mobile: +971 55 918-262
Seeking a Brand Chef position that is challenging from which I can learn from and
share my many years of experiences in all aspects of the culinary and food service
industries, appoint my skills in a professional environment, develop my abilities and
strengths, and fulfill constant contribution and effective participation.
CAREER SUMMARY
⇒ Extensive knowledge in culinary and food customer service with 10 years of experience.
⇒ A good eye for color and composition, and a well-developed sense of taste and smell.
⇒ Ability to recognize subtle nuances in flavours which allows me to explore bold new flavour
combinations and make them work.
⇒ Extremely skilled at putting my own stamp on traditional dishes and creating new combinations,
creativity and a flair for experimentation being my major assets.
⇒ Wide range of culinary training and knowledge including French, Northern and Southern Italian,
Asian and a variety of other ethnic cuisines and trends.
⇒ Developer of a system for a productive and efficient kitchen including prep sheets, posted menus,
scheduling boards and price catalogue.
⇒ Multitasking individual, having several events on and off-premise at the same time over several
days.
⇒ Capable of developing and creating exotic, trendy and authentic menus and dishes by constantly
reading, dining out and paying attention to current events and trends in my field.
⇒ Creative problem-solving and skilful decision-making used to achieve operating goals in a high-
energy, deadline-driven environment
⇒ Effectively assimilate solid management, leadership and vision in pursuit of bottom-line goals and
objectives.
KEY STRENGTHS
• Operation Management
• Strategic Planning & business growth
• Cost Control & accurate stock taking
• Identifying problems & Imagining innovative
solutions
• Training & Development
• running effective meetings
• Reporting & Documentation
• Team Building / Leadership
• Teamwork & verbal communication skills
• Interpersonal & Negotiation skills
PROFESSIONAL EXPERIENCE
Bin Hendi Enterprises, Japengo Restaurant & Café, Dubai, UAE (April 2011 - Onwards)
Mirdif City Centre Br., Ibn-Battuta Mall Br., Palm-Strip Jumeira Br., Mall of the Emirates Br., Dubai
Mall Br.
HEAD CHEF/KITCHEN MANAGER
• Responsible in managing and executing all kitchen functions according to the set standard and
procedures in the restaurant. Also takes the lead role in the back of the house and manages the
entire team and delegate accordingly.
• Responsible in managing effectively and efficiently all the report, requirements and request of
Food Vision Department from Head Office and Restaurants/ Outlet based on the standards of the
company.
• Supervise the function of all kitchen employees, facilities, cost and contributes in maximizing the
overall food and beverage profit.
• Responsible in inventory controlling, maximizes sales and minimizes waste
Page 1 of 4

2. • Supervise and facilitates training of all food preparation and execution of all menu items,
procedures and recipes to all kitchen staff
• Controlling and analyzing regularly the following: quality levels of production and presentation,
guest satisfaction, merchandising and marketing, operating/ payroll / food costs.
• Ensure highest quality at all times in production, preparation and presentation of all food items
• Establishes and maintains an effective employee relations and interdepartmental working
relationships
• Conducts such function as interviewing, hiring, employee orientation, performance appraisal
coaching counseling and suspension if necessary to ensure appropriate staffing and productivity
• Prepare and develop of the menus and participates in the pricing policy with the consultation
with the Brand/ Restaurant Manager. By taking consideration through the following: Local
Requirements, Market Needs, Competition, Trends, Recipes, Potential Cost, Availability of Food &
Beverage Products & Merchandising and Promotion.
• Attends and contributes Department Heads meeting and to enhance two way communications to
keep them informed with proper information. Keeps and up to date standard recipe file for all
food to include: Sales Mix, Sales History, Actual Costs, Potential Costs, Par Stock, Production line.
• Ensures that high standards of sanitation and cleanliness are maintained
• Ensure that customer relations are maintained and the highest level of hospitality exists at all
times.
• Responsible for ensuring that all statutory regulations are adhered to within the restaurant.
• Attend monthly staff meetings to ensure effective communications with the staff on key business
issues, marketing and any other relevant information that assists in maintaining moral.
Bin Hendi Enterprises, Japengo Restaurant & Café, Dubai, UAE (June 2008 – April 2011)
Dubai Festival City Br., Burjuman Br.
ASSITANT CHEF (KITCHEN IN CHARGE)
• Determine how food should be presented, and create decorative food displays.
• Determine production schedules and staff requirements necessary to ensure timely delivery of
services.
• Estimate amounts and costs of required supplies, such as food and ingredients.
• Inspect supplies, equipment, and work areas to ensure conformance to established standards.
• Instruct cooks and other workers in the preparation, cooking, garnishing, and presentation of
food.
• Monitor sanitation practices to ensure that employees follow standards and regulations.
• Order or requisition food and other supplies needed to ensure efficient operation.
• Analyse recipes to assign prices to menu items, based on food, labor, and overhead costs.
• Arrange for equipment purchases and repairs.
• Meet with customers to discuss menus for special occasions such as weddings, parties, and
banquets.
• Meet with sales representatives in order to negotiate prices and order supplies.
• Prepare and cook foods of all types, either on a regular basis or for special guests or functions.
• Supervise and coordinate activities of cooks and workers engaged in food preparation.
• Collaborate with other personnel to plan and develop recipes and menus, taking into account such
factors as seasonal availability of ingredients and the likely number of customers.
• Check the quality of raw and cooked food products to ensure that standards are met.
• Check the quantity and quality of received products.
• Demonstrate new cooking techniques and equipment to staff.
• Coordinate planning, budgeting, and purchasing for all the food operations within establishment.
Page 2 of 4

3. • Plan, direct, and supervise the food preparation and cooking activities of multiple kitchens or
restaurants in an establishment.
Bin Hendi Enterprises, Japengo Restaurant & Café, Dubai, UAE (November 2005 – June 2008)
Wafi City Br., Burjuman Br., Palm-Strip Jumeira Br.
LEAD COOK
• Refer to list of needed ingredients on a day-to-day basis and check inventory
• Acquire ingredients not available in storage prior to the start of the day
• Inform kitchen staff of their schedules and delegate appropriate duties
• Prepare ingredients by chopping vegetables and meats
• Assist head chef in cooking dishes according to set recipes
• Monitor food budgets and make sure that all supplies are bought within the set budget
• Make arrangements to store food items in a safe and orderly manner
• Rotate frozen food items as standardized in the kitchen rule book
• Hand ingredients and utensils to head chef during food preparation activities
• Maintain kitchen order by ensuring cleanliness of tables, counters and work areas
• Oversee cleanliness and maintenance of kitchen equipment and utensils
• Operate kitchen equipment such as ovens and grills for cooking purposes
• Maintain knowledge of all recipes so that the head chef’s place can be filled in effectively in case
of absenteeism
• Set prepared dishes so that they look aesthetically pleasing
• Make-certain that appropriate portions have been dished out
• Deal with customers’ complaints and / or suggestions
Shaheen Hotel, Central Kitchen, Tartous, Syria (June 2003 – November 2005)
LEAD COOK
Al-Sherfah Restaurant & Café, Mashta El-Hellow, Syria (February 2000 – May 2003)
SHISFT SUPERVISOR
Mashta El-Hellow Hotel & Resort, Central Kitchen, Mashta El-Hellow, Syria (July 1996 – January 2000)
MULTIBLE COOK
PROFESSIONAL TRAININGS/COURSES
• Attended PIC (Person In-Charge) training Level 2 and 3 at (G.E.M.S Quality Consultants – UAE,
Dubai)
• Accomplished training courses in P & L, Cost Control, Inventory (Al-Tinawi Private Institute -
Damascus, Syria)
• Attended General Security Policy training at (Bin-Hendi Enterprises – UAE, Dubai)
• Attended various Courses related to comprehensive knowledge of PC and Macintosh formats:
Word, Excel, File maker, Quark and Internet Explorer (Damascus, Syria)
• Attended extensive English Language courses Grade 1 to 3 at (New Horizon Institute - Damascus,
Syria)
ACCOMPLISHMENT
• Improved staff performance by creating a comprehensive evaluation progress-report system for
the entire facility.
Page 3 of 4

4. • Upgraded staff quality and performance by developing and executing a customized training
program.
• Retained staff and met critical goals during challenging economic conditions that severely
impacted overall business volumes.
• Nominated and chosen variously to run massive food exhibitions and catering and delivered
impressive figures and reliable results
INTERPERSONAL SKILLS
• Self-starter with excellent and charismatic communication, motivation and leadership skills
-proven experience of consistently good communication and engagement with team
• Know all of the culinary aspects of running a kitchen
• Understanding financial, commercial and directional support required to show chef team
• Proven ability to develop and maintain good working relationships with all members of
the organization
• Impeccable organization and time management skills, able to organize and plan effectively
• Ability to identify risks and manage potential situations to minimize the impact on the
customer experience and cost to business
EDUCATION
High School; at the Arabian Academy of Tartus, Syria
PERSONAL PARTICULARS
Date of Birth: March/15/1977
Languages known: English and Arabic
Citizenship: Syrian
Computer Skill: Microsoft (Word & Excel), Micros, Fidelio, E-mail and Internet applications
REFERENCES
Mr. Firas Takieddin – Restaurant Manager, Al-Khayyat Investment – 055-55-69569
Mr. Bassem Khodr – Brand Manager, BinHendi Hospitality – 056-251-7757
Page 4 of 4