Mahmoud Alswaiti

Experience

• 

  Marriott International

  Sept 2006 - Mar 2013

  As a Demi Chef, I assisted the Executive Chef, I was responsible for the duties as follows:* Assisted in all kitchen related activities including ordering for supplies and budget control.* Assisted with the coordination of banqueting events alongside the Banquet Manager.* Assisted with the selection and training of other kitchen staff.* Assisted with the preparation, cooking and presentation of different foods in the restaurant.* Assisted with the planning of menus.* Assisted with the enforcement of health and safety standard within the kitchen. Show less As a Commis Chef, I assisted all of the Chefs and Supervisors, I was responsible for the duties as follows:* Accurately measured ingredients for the Chef de Partie.* Prepared meal ingredients, which included seasoning of different meats as well as washing, peeling, and chopping vegetables and fruits.* Prepared basic salads and sauces as directed by the Chef de Partie.* Received deliveries and verified that all ordered items had been delivered and were of good quality.* Took inventory of restaurant supplies and notified the supervisor of low or depleted supplies.* Discarded all expired and spoiled food items stored in the stock rooms, refrigerators, and freezers.* Performed basic cleaning duties and ensured that work stations were properly sanitized.* Plated and presented meal items as per the Chef de Partie’s instructions. Show less

  • Demi Chef

    Jul 2010 - Mar 2013

  • Commis Chef

    Sept 2008 - Jul 2010

  • Trainee

    Sept 2006 - Sept 2008
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  Hilton Worldwide

  Aug 2015 - Jul 2016

  Chef de Partie

  I worked at the Hilton Al-Ain as a Chef de Partie in the Oriental Kitchen. I was working in both the cold, hot, main kitchen and room service. I was responsible for the Lunch and Dinner Buffets, especially on Thursday and Friday nights in Arabic, Turkish and international food on the buffet.I assisted the Sous Chef, I was responsible for the duties as follows:* Followed the instructions and recommendations from my superiors to complete the daily tasks.* Prepared, cooked and presented dishes for the buffets and room service.* Responsible for supervision and training of the Junior and Commis Chefs.* Assisted the Sous Chef and Head Chef in new menu items.* Followed all health and safety procedures.* Estimated the daily production needs and checked the quality of raw and cooked food products to ensure that standards were met.* Ensured that the production, preparation and presentation of food were of the highest quality at all times.* Knowledge of all standard procedures and policies pertaining to food preparation, receiving, storage and sanitation.* Full awareness of all menu items, their recipes, methods of production and presentation standards. Show less

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  Jumeirah Group / Jumeirah Hotels & Resorts

  Aug 2016 - Sept 2018

  Junior Sous Chef

  I worked in a Lebanese outlet at the Jumeirah Mesilah Beach Hotel created and put my own recipes and dishes with nice and amazing test and presentation.I assisted the Sous Chef, I was responsible for the majority of the duties and responsibilities as follows:* Inventory Control - how much supplies of food were to be ordered and how long it would take.* Kitchen Staff Management - I also delegated tasks to other kitchen staff.* Food Preparation, storing, and service delivery to customers.* Tasted meals before they were served to customers, to ensure that standards were met.* Ensured all complaints, inquiries, and suggestions by customers were attended to accordingly.* Resolve possible disputes within the kitchen and report any unresolved* Ensured all dishes were prepared according to specification and served at the correct quality, portion size, and temperature.* Partly responsible for the preparation of kitchen cleaning rosters and the supervision of cleaning schedules.* Supervised performance of kitchen staff to ensure proper activity.* Ensured that working areas were always kept clean.* Reported the need for maintenance to the appropriate staff. Show less

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  Royal Private Affairs

  Oct 2018 - Oct 2021

  Chef De Cuisine

  I am responsible for the majority of duties and responsibilities of the chef, such as inventory, kitchen staff management, and food preparation. * Maintain ongoing training and development of employees, conduct employee performance reviews and follow up in a timely manner. * Manage employee performance, through training, coaching, or corrective action as required. Ensure appropriate staff scheduling and monitor staffing levels in conjunction with determined budgets. * Supported a safe working environment by ensuring all staff are working in compliance with thehealth and safety regulations and promoting our health and safety program (Serve Safe, Food hazard etc.). * Support and promote environmental practices and programs. * Liaise with food stores to ensure the proper rotation of foods and items that need to be inserted into production to avoid any losses.* Seek opportunities to increase food safety, * Will be responsible for kitchen operation in absence of Executive Chef, Executive Sous Chef and maintain departmental standards in accordance with palace standards. Ensure effective. * Lead and inspire colleagues to reach their full potential.* Create memorable experiences.* Assist with goal development and follow up, departmental initiatives, etc.* Carry out other related duties that may be assigned. Show less

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  Confidential

  Jan 2022 - Nov 2022

  Executive Chef

  I am responsible for the kitchen operation and duties and responsibilities of the chef, such as inventory, kitchen staff management, and food preparation. * Maintain ongoing training and development of employees, conduct employee performance reviews and follow up in a timely manner. * Manage employee performance, through training, coaching, or corrective action as required. Ensure appropriate staff scheduling and monitor staffing levels in conjunction with determined budgets. * Supported a safe working environment by ensuring all staff are working in compliance with thehealth and safety regulations and promoting our health and safety program (Serve Safe, Food hazard etc.). * Support and promote environmental practices and programs. * Liaise with food stores to ensure the proper rotation of foods and items that need to be inserted into production to avoid any losses.* Seek opportunities to increase food safety, * Lead and inspire colleagues to reach their full potential.* Create memorable experiences.* Assist with goal development and follow up, departmental initiatives, etc.* Carry out other related duties that may be assigned. Show less

• 

  WayneEnterprisesChicago

  Feb 2023 - now

  Executive Chef

  I am responsible for the kitchen operation and duties and responsibilities of the chef, such as inventory, kitchen staff management, and food preparation. * Maintain ongoing training and development of employees, conduct employee performance reviews and follow up in a timely manner. * Manage employee performance, through training, coaching, or corrective action as required. Ensure appropriate staff scheduling and monitor staffing levels in conjunction with determined budgets. * Supported a safe working environment by ensuring all staff are working in compliance with thehealth and safety regulations and promoting our health and safety program (Serve Safe, Food hazard etc.). * Support and promote environmental practices and programs. * Liaise with food stores to ensure the proper rotation of foods and items that need to be inserted into production to avoid any losses.* Seek opportunities to increase food safety, * Lead and inspire colleagues to reach their full potential.* Create memorable experiences.* Assist with goal development and follow up, departmental initiatives, etc.* Carry out other related duties that may be assigned. Show less