Tareq Theeb Ghozlan is a Syrian national who has over 15 years of experience working in kitchens and hotels in the United Arab Emirates and Syria. He is currently the Chef De Cuisine at Jumeirah Living Marina Gate in Dubai. Prior to this role, he held several chef and sous chef positions with hotels like Jumeirah, Four Seasons, and Sheraton. He has a diploma in food and beverage and is fluent in Arabic and English.

1. TAREQ THEEB GHOZLAN
SEX: Male
DATE OF BIRTH: 24/5/1983
NATIONALITY: Syrian
MARITAL STATUS: Married
Dubai, United Arab Emirates
00971566204486
tareqghozlan@yahoo.com
Skype ID Tareq Deeb
PROFESSIONAL OBJECTIVE
Self-motivated, highly creativeand firmly believe in team work. Looking forward to working
in a challengingand professional atmospherethat can explore my capabilitiesto the fullest
and contribute my best towards the growth of the organization,I work for, by gainingthe
confidence and admiration of colleagues and seniors.I believeto deliver best hospitality
skills and servethe customers
WORK EXPERIENCES:
 AUGUST 2020 To the present Chef De Cuisine / acting as Executive Chef/
Food and Safety manager / Purchasing Manager / pre-opening team at
jumeirah living marina gate
 AUGUST 2019 to July 2019 Main Kitchen in Al Qaser Hotel and Resort Madinat
Jumeirah, Dubai
 JANUARY 2019 to AUGUST 2019 Pre- opening chef De Cuisine in Jumeirah Al
Wathba Resort, Abu Dhabi
 Menu planningand developing
 Monitoringthe costs and dealingwith suppliers.
 All section of the kitchen is to be managed and brought up to brand standard across
all disciplines.
 develop and show a pro-activebehaviour in problem solving
 build a strong relationship with central purchasing and follow all company policies
and procedures and manage the product quality and to help in sourcing new
products and suppliers to improve efficiency.
 coordinateand communicate on any food quality issues,new or seasona l products
needed.
 ensure all equipment is working to the standard required by the business and if
issues arefound that they arereported and actioned by the company maintenance
team/company.
 work in closeliaison with all sections of the kitchen to ensure efficient service and
maintain high levels of communication with colleagues and other staff.
 involved with ways to maintain and increasebusinesslevels.
 Ensures execution is always in linewith company guidelines.
 Identifies market changes and trends drivingimprovements and efficiencies.

2.  Coordinates with colleagues on Group Level, keeps all abreast of challenges and
opportunities and strongly supports the drive of the Jumeirah restaurantGroup to
deliver remarkableresults
 Reviews workforce and competence level of colleagues ensuring sufficient
capability for the operation to meet the needs of customers and Brands.
 JUN -2018 TO DEC – Executive Sous Chef Pre – Opening in Al Bait Hotel
 Menu planning and developing
 Monitoringthe costs and dealingwith suppliers.
 JULY - 2017 to MAY 2018 – 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 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
 Ensuringorders are adequate in supply for all Kitchens and “mis-en-place”
 Supervisingthe proper set-up of each item on menus and ensuringtheir 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
 Conferring closely with the Executive Sous Chef & Executive Chef and takes ever
 Opportunity to become familiarwith all aspects of this
position, in order to be ready to fill in whenever
required
 2015 to JUNE -2017- SOUS CHEF Pre-Opening in 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
 Ensuringorders are adequate in supply for all Kitchens and “mis-en-place”
 Supervisingthe proper set-up of each item on menus and ensuringtheir 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

3.  2014 to 2015 – JR. SOUS CHEF Pre-Opening at Four Seasons Hotel Dubai
 Responsiblefor the daily operation of the kitchen.
 Preparingrequisition 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 aremaintained
 2011-2014 - CHEF DE PARTIE Pre-Opening 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
relevant personnel.
 Responsiblefor completing the mis-en place
 Complyingwith the policies and procedures of the hotel to ensure that all
statutory regulations areobserved.
 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
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

4. 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 workingas a team member as well as independently, Team leader and team player ableto lead others in high-
demand situations, delegating tasks or responsibilities, demonstrated leadership,Evaluating
performance,programs,processes,orevent. Gainedof 8yearsin hotels.
Computer Skills
Operatingsystem (MicrosoftWord,PowerPoint, Excel, Outlook, Internet) very good. Internet literacy.
Additional Information
 AchievedSilvermedal for newArabian Cuisine at La cuisine du Sail- Abu Dhabi
 AchievedGoldmedal for newArabian Cuisine at La cuisine du Sail_ Abu Dhabi