Enjoy working as a team member as well as independently, Team leader and team player able to lead others in high-demand situations, delegating tasks or responsibilities, demonstrated leadership, Evaluating performance, programs, processes, or event. Gained from 8 years in hotels. Achieved Silver medal for modern Arabian cuisine at la cuisine du sail- Abu Dhabi Achieved Gold medal for modern western cuisine at la cuisine du sail_ Abu Dhabi

1. TAREQ THEEB GHOZLAN
SEX: Male
DATE OF BIRTH: 24/5/1983
NATIONALITY: Syrian
MARITAL STATUS:Single
Jebel Ali, Dubai, UnitedArabEmirates
00971566204486
tareqghozlan@yahoo.com / t_deeb@ymail.com
Skype ID deeb
WORK EXPERIENCES:
 Dec 2017 to present – CHEF DE CUISINE at Olive Roots Company India and Middle East
 Menu planning and developing (A La Carte, Buffet and for different
events – Christmas,Ramadan,New Year, etc.)
 Monitoringthe costs and dealing with suppliers
 Supervising the garnishes of all food orders in accordance with menu
specifications,high standards of platepresentation
 Adhering to high standards of food quality, preparation, recipes, and
presentation
 Ensuring orders are adequate in supply for all Kitchens and “mis-en-
place”
 Supervising the proper set-up of each item on menus and ensuring their
readiness
 Monitoring the on-time delivery of food from the Kitchen to the guests’
tables
 Supervisingproper safety, hygiene, and sanitation practices
 Training& Developing Chefs in station
 Coordinatingjob tasks with staff in the department.
 Assistingemployees to achieveoptimum quality
 Conducting appraisalsfor the team based on their performance
 Responsiblefor the recruitment
 Conferring closely with the Executive Sous Chef & Executive Chef and
takes ever
 Opportunity to become familiar with all
aspects of his position, in order to be
ready to fill in whenever required
 2015 to 2017- SOUS CHEF Pre-Opening Lua Restaurant & Lounge Sofitel the Palm
 Menu planningand developing(A La Carte, Buffet and for different
events – Christmas,Ramadan,New Year, etc.) Monitoringthe costs and
dealingwith suppliers
 Supervisingthe garnishes of all food orders in accordancewith menu
specifications,high standards of platepresentation
 Adhering to high standards of food quality,preparation,recipes,and
presentation

2.  Ensuringorders are adequate in supply for all Kitchens and “mis-en-
place”
 Supervisingthe proper set-up of each item on menus and ensuring their
readiness
 Monitoringthe on-time delivery of food from the Kitchen to the guests’
tables
 Supervisingproper safety, hygiene, and sanitation practices
 Training& Developing Chefs in station
 Coordinatingjob tasks with staff in the department.
 Assistingemployees to achieveoptimum quality
 Conducting appraisalsfor the team based on their performance
 Responsiblefor the recruitment
 2014 to 2015 – JR. SOUS CHEF at Four Seasons Hotel Dubai
 Responsiblefor the daily operation of the kitchen.
 Preparing requisition on all food items.
 Preparingmenu and garnish for food orders as they are received.
 Maintaininghigh standardsof food (both A La Carte & Gourmet Buffet)
 Maintaininghigh standard of hygieneand sanitation practices
 Coordinatingjob tasks between the staff
in my section and preparingstaff
schedule.
 Ensuringthat the standard level of
presentation is consistentand proper for
different functions and events
 Checking the quality of raw and cooked
food products to ensure that standards
are maintained
 2011-2014 - JR. SOUS CHEF Jumeirah at Etihad Towers, at Abu Dhabi, UAE,
 Monitoringstock movement and responsiblefor orderingon my section
 Ensuringminimum kitchen wastage and cost reduction
 Ensuringknowledge of the product is maintained and communicated to
all relevantpersonnel.
 Responsiblefor completing the mis-en place
 Complyingwith the policies and procedures of the hotel to ensure that
all statutory regulations areobserved.
 Liaisingwith the Head Chef/Sous Chef and implementing new
menu/dishes/systems when applicableEnsuringthatfood
hygiene policiesareadhered to accordingto HACCP
regulation
 2009-2011- CHEF DE PARTIE Le Royal Meridian at Abu Dhabi, UAE,
 2008-2009- ARABIC CHEF at Sheikh Isa bin Zayed al Nahyan Palace
 2007-2008- ARABIC CHEF for Pone Food Catering Company
 2005- 2007 DEMI CHEF at Al Reef Restaurant, Abu Dhabi
 2002-2005 Commis-1 at Sheraton Hotel, Damascus, Syria
 2001- 2002 Commis-2 at Al Ewan Hotel, Damascus, Syria

3. EDUCATION AND TRAINING
 Training and stages courses at Damascus in Various
restaurants and Hotels while studying at Blooden
Hotel, Al Boston Hotel Le Meridien Hotel, Royal
Garden Restaurant
 Essential food safety training certificate
 Service culture training Certificate
 Food & beverage diploma- Major: food & beverage.
 Finished high school Major: Hotel.
 PIC Dubai
PERSONAL SKILLS
Languages known:
 Arabic – mother tongue
 English- fluent
Communication skills
Excellent written and verbal communication skillsand Speakingin public,to groups, or via electronic media, based on
years of team work experience
Organisational / managerial skills
Enjoy working as a team member as well as independently, Team leader and team player able to lead others in high-
demand situations, delegating tasks or responsibilities, demonstrated leadership, Evaluating
performance,programs, processes,or event.Gainedof 8 years in hotels.
Computer skills
Operatingsystem (MicrosoftWord,PowerPoint,Excel,Outlook, Internet) verygood. Internet
literacy.
ADDITIONALINFORMATION
 AchievedSilvermedal for newArabian Cuisine at La cuisine du Sail- Abu Dhabi
 AchievedGoldmedal for newArabian Cuisine at La cuisine du Sail_ Abu Dhabi