Amr Haggag
Greenacre,NSW
Summary
Accomplished Sous Chef with a proven track record at JDA Hotel Group, adept in kitchen leadership and food safety. Expertise in inventory management led to significant cost savings. Skilled in fostering team leadership, ensuring high standards of food presentation and preparation are met, even under pressure. Demonstrated excellence in allergen awareness and cooking techniques.
Overview
15
15
years of professional experience
Work History
Sous Chef
JDA Hotel Group
06.2010 - Current
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Planned and directed high-volume food preparation in fast-paced environment.
- Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
Chef
Black Sheep Espresso
Rydalmere, NSW
08.2019 - 09.2023
- Ensured prompt attention to dietary restrictions and allergy concerns by working closely with waitstaff on customizing menu offerings.
- Oversaw grill, stove, and oven, and cleaned equipment after every shift.
- Conducted regular quality control checks on all dishes before serving, maintaining high standards of presentation and taste.
- Collaborated with front-of-house staff to ensure timely and accurate order delivery, improving overall guest experiences.
- Handled catering orders for special events, showcasing the cafe''s culinary expertise to a wider audience.
- Maintained a clean and organized kitchen workspace, adhering to strict health and safety guidelines.
- Maintained well-organized mise en place to keep work consistent.
Chef De Partie
Hurricanes Bar & Grill
Sydney Darling Harbour
03.2014 - 09.2016
- Demonstrated strong multitasking abilities, managing multiple stations during busy service periods
- Operated all kitchen equipment safely to prevent injuries.
- Maintained well-organized mise en place to keep work consistent.
- Prepared items for roasting, sautéing, frying, and baking.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
Chef De Partie
Ribs and Rumps
Sydney Olympic Park, NSW
06.2013 - 01.2015
- Maintained a clean and sanitary work environment, adhering to food safety regulations and guidelines.
- Trained new team members on grill station procedures, ensuring consistency in dish preparation and presentation.
- Streamlined prep processes for grill station ingredients, reducing preparation time and enhancing the freshness of dishes .
- Demonstrated strong multitasking abilities, managing multiple stations during busy service periods.
Chef De Partie
Bonfire Brazilian Grill
10.2012 - 04.2014
- Provided support in all areas of the kitchen as needed, demonstrating versatility and adaptability under pressure.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Demonstrated strong multitasking abilities, managing multiple stations during busy service periods.
- Maintained well-organized mise en place to keep work consistent.
Education
Certificate III Hospitality - Hospitality
TAFE NSW
Ultimo, NSW2012
Skills
- Team leadership
- Kitchen leadership
- Food safety
- Inventory management
- Safe food handling
- Food presentation
- Food preparation
- Kitchen organization
- Knife skills
- Butchery skills
- Cost control
- Ordering and requisitions
- Menu planning
- Cooking techniques
- Allergen awareness
Languages
Arabic
Native or Bilingual
English
Native or Bilingual
Timeline
Chef
Black Sheep Espresso
08.2019 - 09.2023
Chef De Partie
Hurricanes Bar & Grill
03.2014 - 09.2016
Chef De Partie
Ribs and Rumps
06.2013 - 01.2015
Chef De Partie
Bonfire Brazilian Grill
10.2012 - 04.2014
Sous Chef
JDA Hotel Group
06.2010 - Current
Certificate III Hospitality - Hospitality
TAFE NSW