Abed El Ghani Hijazi
Basseterre, Saint Kitts
Summary
Experienced catering chef with a demonstrated history of working in the food & beverages industry. Skilled in Catering, food preparation, culinary skills, food safety and culinary management. Strong operations professional graduated from C.I.S college.
Overview
8
8
years of professional experience
1
1
Certification
Work History
Sous Chef ( Ahlen Lebanese Restaurant)
Sparrow Food Ltd
07.2022 - 02.2024
- Implemented food cost and waste reduction initiatives to save money.
- Played a key role in achieving positive health inspection results by maintaining strict compliance with all relevant guidelines and regulations throughout daily operations.
- Increased kitchen productivity by optimizing workflow processes and delegating tasks appropriately within the team.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Developed new recipes and flavor combinations to enhance customer dining experience.
- Served as an integral part of the hiring process for new kitchen staff members, contributing valuable insights into candidate selection based on experience and skill set compatibility with existing team dynamics.
- Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
Sous Chef ( Catering )
Socrate Catering
06.2021 - 07.2022
- Collaborated with staff members to create meals for large banquets.
- Collaborated with executive chef to develop innovative menu items, leading to increased guest return rates and positive reviews.
- Mentored kitchen staff to prepare each for demanding roles.
- Acted as head chef when required to maintain continuity of service and quality.
- Implemented food cost and waste reduction initiatives to save money.
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
- Completed paperwork, recognizing discrepancies and promptly addressing for resolution.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
Head Chef
Deauville Hotel & Resort
05.2021 - 10.2021
- Led staff meetings to discuss upcoming events, address concerns or challenges, and reinforce company values as well as expectations within the workplace environment.
- Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Developed and cooked memorable dishes that brought new customers into establishment.
- Modified recipes to accommodate dietary restrictions and allergies.
- Maintained high food quality standards by checking delivery contents to verify product quality and quant
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Participated in food tastings and taste tests.
- Developed close relationships with suppliers to source best ingredients.
- Arranged for kitchen equipment maintenance and repair when needed.
- Created recipes and prepared advanced dishes.
- Coordinated employee schedules and developed staff teams to boost productivity.
- Developed new recipes and flavor combinations to enhance customer dining experience.
- Placed orders to restock items before supplies ran out.
- Resolved problems, improved operations and provided exceptional service.
Sous Chef
Zoya International Restaurant
01.2021 - 05.2021
- Worked closely with front-of-house staff to facilitate excellent customer service.
- Modified recipes to accommodate dietary restrictions and allergies.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Coordinated with team members to prepare orders on time.
- Played a key role in achieving positive health inspection results by maintaining strict compliance with all relevant guidelines and regulations throughout daily operations.
- Monitored food production to verify quality and consistency.
- Trained and managed kitchen personnel and supervised related culinary activity.
- Planned and directed high-volume food preparation in fast-paced environment.
- Assisted with menu development and planning.
Head Chef
Meet The Veganz
01.2020 - 01.2021
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
- Placed orders to restock items before supplies ran out.
- Created recipes and prepared advanced dishes.
- Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
- Utilized culinary techniques to create visually appealing dishes.
- Developed new recipes and flavor combinations to enhance customer dining experience.
- Elevated restaurant''s reputation by consistently creating high-quality, innovative dishes and maintaining top-notch presentation standards.
- Coordinated employee schedules and developed staff teams to boost productivity.
- Implemented food cost and waste reduction initiatives to save money.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Planned promotional menu additions based on seasonal pricing and product availability.
Chef De Partie
Lancaster Eden Bay Hotel
01.2019 - 01.2020
- Collaborated with fellow chefs de partie to create daily specials, showcasing culinary creativity and diversity.
- Disciplined and dedicated to meeting high-quality standards.
- Operated all kitchen equipment safely to prevent injuries.
- Planned promotional menu additions based on seasonal pricing and product availability.
- Developed full, tasting and special events menus to meet establishment needs and maintain strong customer levels.
- Provided support in all areas of the kitchen as needed, demonstrating versatility and adaptability under pressure.
Demi Chef De Partie
Verdun Plaza Hotel
01.2016 - 01.2019
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Disciplined and dedicated to meeting high-quality standards.
- Coordinated with vendors to order supplies and maintain high quality standards.
- Implemented new cooking techniques after attending industry seminars and workshops, elevating the overall quality of dishes served.
- Supported head chef in managing daily operations, including scheduling, ordering supplies, and supervising team members.
- Consistently followed recipes accurately while also adding personal touches when appropriate to enhance flavor profiles.
Commie 2
Phoenicia Hotel
01.2017 - 01.2018
- Prepar breakfast & lunch buffet.
- Prepar mise en place for all sections.
- check shelf life for product.
- Hand over with chef opened section check quality of food and keep consistency of standard.
Education
Bachelor Degree - Hospitality ( Kitchen Department)
CIS College
Beirut, LebanonSkills
- Food Handlers Card
- Ingredient Knowledge
- Vendor Sourcing
- Inventory Management
- Food plating and presentation
Certification
- Lancaster Eden Bay Hotel ( approved by director of HR: Maher Moussa)
- IHG Academy (approved by Balsam Khodor.)
- Phoenicia Hotel de Beirut (approved ny director of HR: Mohammad Azakir)
- Verdun Plaza Hotel (approved by Cynthia Tawk)
Hobbies
- Sport
- reading
Languages
Arabic
Native language
English
Advanced
C1
French
Intermediate
B1
German
Beginner
A1
Timeline
Sous Chef ( Ahlen Lebanese Restaurant)
Sparrow Food Ltd
07.2022 - 02.2024
Sous Chef ( Catering )
Socrate Catering
06.2021 - 07.2022
Head Chef
Deauville Hotel & Resort
05.2021 - 10.2021
Sous Chef
Zoya International Restaurant
01.2021 - 05.2021
Head Chef
Meet The Veganz
01.2020 - 01.2021
Chef De Partie
Lancaster Eden Bay Hotel
01.2019 - 01.2020
Commie 2
Phoenicia Hotel
01.2017 - 01.2018
Demi Chef De Partie
Verdun Plaza Hotel
01.2016 - 01.2019
Bachelor Degree - Hospitality ( Kitchen Department)
CIS College
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