The document is a 7-page curriculum vitae for Zeyad Amaish outlining his personal and professional experience. It details his education including a Bachelor's in Hotel Management from the University of California, and various certificates. It also outlines his work history serving in kitchen management roles for catering companies and hotels in Jordan, Oman, and the UAE over the past 20 years.

1. Curriculum Vitae
Page 1 of 7
Personal Information
Date of Birth : 16th February 1981
Nationality : Jordanian
Marital Status : Married
Place of birth : Amman/ Jordan
Objective
Seeking for a challenging management position at Kitchen department to deliver in return my academic
knowledge and experience gained to develop the production qualities and manage the department
effectively and efficiently whilst ensuring maximize utilization of all available resources by keeping the
team spirit high. It is then guided the team to make delightful internal and external customers adhering
with food hygiene and safety standards.
Education
o Bachelor of Science in Hotel Management Certificate obtained, program conducted by the University
of California. USA.
o Hotel Management Certificate in Jordan (1998/2000)
Personal Achievements
o “HACCP Certificate” by Royal Institute of the public Health UK
o “Food Safety Management System Certificate” From. 23 to 25 of July 2005 from Johnson Diversely.
UAE
o Successfully Completed the Person Chef in Charge Level 3 Training Certification program
conducted by Dubai Municipality Dubai. UAE (From DWTC)
o Team Member of the ISO22000 establishment preparations Auditing.
o “Hygiene and Sanitation Certificate” from Shangri-la Hotels. Dubai UAE
o Successfully Completed the (Effective Team Briefing –Level 2) Certification program conducted by
Dubai World Tread Center. Dubai – UAE
o Certificate of “Powerful Presentation Skills from Dubai World Tread Center.
o “Certificate of Completion the “Strategic Thinking & Planning Course”.
o English language course on Modern Language Center. Amman / Jordan (April 15 (03to May 13/ 03)
o Microsoft Office (Windows 95. Ms Word. Ms Excel) AL / Faired Center Amman / Jordan -Nov 01
/2002 to Jan 01 /2001
o “Basic First Aid” CPR for the Professional Rescues. UAE
o Trainer Supervisor skills” Certificate 1 & 2. UAE(Shangri-la hotel )
o Cross exposure for 1 month Training in Shangri-la hotel (Amwaj Seafood Restaurant)
o Having a valid driving laciness from (UAE)
Zeyad Amaish
Mobile: +971 0505724466 | 0556672205 | 0565248759
zeyad.amaish@gmail.com

2. Curriculum Vitae
Page 2 of 7
Professional Experience
EMIRATES HOSPITALITY CENTER. ABU DHABI – UAE SINCE 18.03.2015
TILL DATE.
Position: Group Executive Chef
Currently guiding and managing over 300 Kitchen employees in the indoor & outdoor Weddings &
events catering concept kitchen operation as well as managing military Division bases in allover UAE
around 15 locations with the capacity of 10,000 meals on daily basis.
Job responsibilities
 Supervision of indoor & out door functions (Dubai hall 700 pax / Um al Quween 1000pax /Al
Remal Palace hall 500 pax /Ajman hall 1500 pax)
 Pre opening of the New “ Ajman Wedding hall under capacity of 1500 pax as chef incharge on
the “Central kitchen “form the foundations opening.)
 Handling all the outdoor top (VIPs) function from (Emirates hospitality center)
Specially the royal families. shickh palace. Five star hotels events.
 Supervising the performance of kitchen employees on the daily operation bases.
 Daily Reporting to the General Manager on daily basis.
 Checking the daily receiving products & storage in order to maintain the food quality.
 Follow up with the daily Cleanliness & sanitation hygiene procedure.
 Explanations & introductions of the “food presentations menus” during the food (Test
Demonstrations live along with VVIPs customers.
 Training scheduling for all of the entire kitchen operations on monthly basis as per the kitchen
management SOP system.
 Observing the “Out door VVips Weddings Events Occasions During the” food pick time &
Focusing on the (VIP ) tables customers till the end of journey .
 Monitoring the “daily food presentation” is consistent and should be meets standards of wedding
setup.
 Maintaining the daily kitchen operations “food cost “ As per the company policies & procedures
on order to gain profit at the end of the year.
 Monitoring the entire kitchen operations duties rosta on daily basis as well monthly basis as well
& annual leave action plans.
 Renewing & updating the food Recipes Menus “ & updated presentations photos as well SOP
files costing.
 Adequate supply of raw material by checking stock levels daily.
 Following proper taking of inventory for all food, beverage, & equipment items in kitchens.
 Inspects physical on a daily basis all kitchen areas, cold rooms, food storerooms and equipment
for cleanliness and hygiene.
 Handling customers complains & solve immediate actions to get customers satisfactions.
 Developing and maintaining communication channels between Locations in order to facilitate
consistency and Quality.
 Trains, guides and evaluates the performances of kitchen staff.
 Fulfill all duties designated by the” General Manager” within the boundaries of food preparation
and personnel management.

3. Curriculum Vitae
Page 3 of 7
WORLD TREAD CENTER DUBAI (UNITAD ARAB EMARITS) SHICKH
ZAYED ROAD Since 18/03/2014 till 05/03/2015.
Position: Executive Sous Chef – Wedding & OSC Kitchen
Job responsibility
Member’s active of the events functions happened at (DWTC) as key effective chef in charge in tread
center during my probation period. ///BELOW
Attending the (Nu Skin) Chinese glamor’s events On Abu Dhabi with capacity of 15000 pax for
five working days as live cooking stations
Privet Royal Weeding of his Highness Shickh Sultan Bin Zayed Al Nehyan the Royal Family On
Abu Dhabi (Five days)
Attending the (Nu Skin) Chinese indoor events under capacity of 12000 pax
Attending the Du Company telecommunication events under capacity of 4000 pax.
 Direct Report to the Line Manager as “Executive chef “in the daily basic operation.
 Replacing the “Executive chef “ Line Manager on his absence & Submitting the daily Report to
the “Directors of kitchens” of DWTC.
 Checking the daily internal system of the (DWTC) EBMS / IRB/ADACO/ on the daily
communication as well the coordination with all of the entire hospitality teams members.
 Working closely with the” joiner & Senior “ Productions kitchen staff on daily basis.
 Performance & Supervision of the “ kitchen employees” on the daily operation bases. To meet
the heights level of standard.
 Checking the daily receiving products & storage in order to maintain the food quality as per the
“DWTC SOP “ Procedure.
 Follow up on “ daily Cleanliness & sanitation hygiene procedure”.
 Explain the food recipes menus during the food (Test presentation) specially the local weeding
during the food presentation.
 Training the staff properly on the daily regular basis, as well as for the introduction of new
employees.
 Going out door & controlling the kitchen staff during they assignment.
 Monitoring the daily food presentation is consistent and should be meets standards of wedding
setup.
 Maintain the food cost company policies and procedures are followed.
 Preparing the kitchen staff monthly schedules & annual leave.
 Renewing & updating the food recipe presentation to maintain customer satisfaction.
 Adequate supply of raw material by checking stock levels daily.
 Following proper taking of inventory for all food, beverage, & equipment items in kitchens.
 Inspects physical on a daily basis all kitchen areas, cold rooms, food storerooms and equipment
for cleanliness and hygiene.
 Handling customers complains & solve immediately the problems.
 Developing and maintaining communication channels between Locations in order to facilitate
consistency and Quality.
 Trains, guides and evaluates the performances of kitchen staff.
 Fulfill all duties designated by the General Manager within the boundaries of food preparation
and personnel management.

4. Curriculum Vitae
Page 4 of 7
EMIRATES HOSPITALITY CENTER UAE (ABU DHABI) SINCE (01/03 /09)
TILL (5/11/2009)
Position: Executive Chef
Job responsibilities
 Handling 4 indoor wedding halls (shahama hall .baniyas hall .mushrif hall. Emirates hall in
Dubai ) under capacity of 5000pax
 Handling all the outdoor top ( VIPs ) function from ( Emirates hospitality center ) Specially the
royal families . Shaikh palace. Five star hotels events.
 Supervising the performance of kitchen employees on the daily operation bases.
 Reports directly to the General Manager
 Checking the daily receiving products & storage in order to maintain the food quality.
 Follow up with the daily Cleanliness & sanitation hygiene procedure.
 Explain the food recipes menus during the food (Test presentation) on the customer’s location.
 Training the staff properly and on the daily regular basis, as well as for the introduction of new
employees.
 Working out door during the food pick time & serving the (VIP CUSTOMERS).
 Monitoring daily food presentation is consistent and should be meets standards of wedding
setup.
 Maintain the food cost company policies and procedures are followed.
 Preparing the kitchen staff monthly schedules & annual leave.
 Renewing & updating the food recipe presentation to maintain customer satisfaction.
 Adequate supply of raw material by checking stock levels daily.
 Following proper taking of inventory for all food, beverage, & equipment items in kitchens.
 Inspects physical on a daily basis all kitchen areas, cold rooms, food store rooms and equipment
for cleanliness and hygiene.
 Handling customers complains & solve immediately the problems.
 Developing and maintaining communication channels between Locations in order to facilitate
consistency and Quality.
 Trains, guides and evaluates the performances of kitchen staff.
 Fulfill all duties designated by the General Manager within the boundaries of food preparation
and personnel management.
AL KHALEEJ HOSPITALITY CENTER AS CATERING COMPANY (UAEAbu
Dhabi) since (Sep/01/ 07) until (Feb/15/ 09).
Position: Executive Sous Chef
Job responsibilities
 Controlling & supervising the functions of kitchen employee’s facilities and cost.
 Reports directly to the Operational General Manager.
 Controlling and analyses, on an ongoing basis the following:
 Quality levels of receiving, storage, production and presentation of food.
 Cleanliness, sanitation and hygiene.
 Ensures optimum performance in all of the kitchen areas.
 Established and maintaining effective employee relations.
 Select and interview staff in conjunction with the Human Resources Department.

5. Curriculum Vitae
Page 5 of 7
 Implement HACCP standards in the palace with the Hygiene Officer of IHG.
 Good knowledge of PC systems: Word, Excel etc
 Monitoring daily food presentation is consistent and should be meets standards.
 I make sure that the cost & policies and procedures are followed.
 Compiling recipe cards and prepares dishes for photography.
 Update recipe files and daily production lists for the assigned kitchens.
 Adequate supply of raw material by checking stock levels daily.
 Instruction the staff on use and cleaning of all the machinery, equipment and utensils.
 Keeping wastage to a minimum
 Inspects physical on a daily basis all kitchen areas, cold rooms, food store rooms and equipment
for cleanliness and hygiene.
Shangri-la Barr Al jissah hotels & Resort. (Sultanate of Oman) (Feb /15/ 07)
til (Jun /07/08)
Position: Junior Sous Chef
Job responsibilities
 Promoting & maintaining effective communications between all food producing areas.
 Checking daily production charts against house count and expected business.
 Adjusting estimate of the daily flow of business necessary eliminating over production and waste.
 Constantly check and expedite food service during all meal periods to ensure food meets our
portion control and quality standards.
 Follow-up and updating use records.
 Maintain and supervise good housekeeping practices in all food production areas, strictly
enforcing our Clean as you go’ policy throughout all reach-ins, walk-ins, freezers, machinery and
other equipment.
 cleanliness and hygiene in all back of house areas set to standards
 Cross training and development of all food production employees.
Sheikh Palace.
Catered for Royal
Family
Sheikh Hamdan Bin Zayed Al Nahyan palace (Jan/1/06) till (07/ Feb /07)
Royal family privet department
Position: Sous Chef
Job responsibilities
 In charge of all kitchens in the absence of the Executive Chef
 Support/Coach/Lead & Motivate kitchen colleagues & managers
 Actively share ideas, opinions & suggestions in weekly Sous Chef meeting
 Ensuring proper hygiene as per Abu Dhabi Municipality, Promoting Health and Safety at all times
 Ensuring all grooming, spot check and temperature control sheets are filled as required
 Conducting daily walk through to ensure proper cleanliness follow – up
 Ensuring consistent on the job training sessions for culinary colleagues & managers are
maintained.
 Strive to improving all food preparations & menu selections

6. Curriculum Vitae
Page 6 of 7
 Strive to achieving and surpass Power targets with kitchen managers
 Complete daily market lists to ensure quality food ordering while maintaining budgeted costs
 Promote a Function/ Professional and Disciplined work environment
 Meeting with Storekeepers to ensure quality & par levels are maintained
 Interacting closely with Catering department to assist in function food co ordination while meeting
with clients
 Ensure all VIP & Royal visits are handled and prioritized properly
 Implement HACCP standards in the palace with the assistance of the Executive Chef, Hygiene
Officer.
 Actively recruits talent to broaden skill set.
Shangri-la hotels & Resort Dubai (Traders hotel Operated by Shangri-la)
(Sep/28/03) until (May/17/06)
Position: Chef de Partie & Member of the Pre-Opening Team
Job responsibilities
 Working in all kitchens as part of my career development
 Assisting the sous chef during the operations
 Supporting the banqueting kitchen during the Events.
 Checking the functions and the outlet orders and delegating the work.
 Responsible for a department of the kitchen. Partie chefs may be described as a technical
session supervisor.
 Directly supervise staff, equipment and the processing of raw materials in specialized areas of
food production.
 Supervisory skills, of expertise in culinary skills and knowledge.
 Involved in the preparation of food for the table and the practical training of staff.
FOUR SEASONS HOTELS & RESORT AMMAN –JORDAN (Nov/ 02 / 02) til
(Sep/20 / 03)
Position: Demi Chef de Partie & Member of the Pre-Opening Team
Job responsibilities
 Attended 8 months training in multi cuisine kitchen (Banquet / room service / All Day Dining /
Italian restaurant /garde manger)
 Worked in the Italian restaurant for 10 months as Commis
 Prepared the entire mis en place for the kitchen.
 Worked in grand café restaurant daily buffet.

7. Curriculum Vitae
Page 7 of 7
Le Meridian Hotel Amman Jordan (11/July/1999) until (15/Sep/2002)
Position: Commis I
Job responsibilities
 Following one year of training on all kitchens sections.
 Attending demonstrations in cold kitchen.
 Working in the room service section for à la Carte.
Additional Information
 Language Skills: Arabic mother tong and good English.
 Enjoys individually challenges and hard work.
 Strong Organizational Skills with a key focus on details.
 Managerial & leadership Skills.
 Ability to communicate & interact effectively with individuals at all levels.
Reference
Upon Request
I do hereby certify that the information provided above are true and accurate to the best of my
knowledge.
Yours truly,
Zeyad Amaish