Dib Mhr
Summary
Highly-motivated chef with desire to take on new challenges. Strong work ethic, adaptability, and exceptional interpersonal skills. Adept at working effectively unsupervised and quickly mastering new skills. Ability to form positive relationships. Expertise in kitchen management, staff training, and maintaining high standards of food safety and quality . Proven ability to drive profitability while fostering a positive team environment.
Overview
16
16
years of professional experience
1
1
Certification
Work History
Head Chef
Blackwood pantry
Cronulla
01.2019 - Current
- Effectively handle fast paced high volume kitchen while coordinating various orders and delegating tasks simultaneously.
- Ability to develop innovative and appealing dishes that stand out in a competitive market using the seasonal produce.
- Recruit and train kitchen staff.
- Strong leadership and team management skills to guide and motivate kitchen staff.
- Effective communication skills to interact with staff, customers, and suppliers.
- Price negotiation and setting up credit with the suppliers.
- Eye for detail in food preparation, presentation, and quality control.
- Take initiative, work autonomously and continually seek to improve the offering.
Head Chef
Sonder
Paddington
01.2018 - 12.2018
- Constructing menus with new or existing culinary creations ensuring the variety and quality of the servings.
- Be fully in charge of hiring, managing and training kitchen staff.
- Estimate staff's workload and compensations.
- Plan orders of equipment or ingredients according to identified shortages.
- Maintain records of payroll and attendance.
- Foster a climate of cooperation and respect between co-workers.
Head Chef/director
The Coal House,Randwick
Randwick
01.2017 - 03.2018
- Planned and coordinated menus.
- Ensured restaurant signage and displays are attractive and up-to-date.
- Maintained high standards of quality control, cleanliness and safety.
Head Chef
Side Bar
Sydney
06.2015 - 01.2018
- Redeveloped entire menu.
- Managed daily staff operations.
- Oversaw food preparation and production, ensuring 100% food safety were followed.
- Interviewed, hired, trained, and directed all the staff members.
- Checked stock levels and ordered supplies.
- Set budgets and analyzed restaurant expenses.
- Organized promotional events.
- Helping to interview new recruits to the kitchen.
- Pricing items on a menu.
- Taking part in staff meetings and training activities.
- Scheduling kitchen staff work hours.
- Inspecting food delivered from suppliers to ensure it is of the highest standards.
Head Chef
Casual Mondays
Balmain
06.2013 - 06.2015
- Set up completely new kitchen and build new menu.
- Helping to interview new recruits to the kitchen.
- Pricing items on a menu.
- Catered events.
- Update & create daily specials.
- Talking to customers about menus for special occasions such as weddings, parties or banquets.
- Occasionally visiting the dining area and chatting to guests about the quality of the food.
- Closing the kitchen at the end of the day.
- Promoted a team atmosphere (through sales contests, efficiency efforts).
- Washing and cleaning kitchen utensils, work surfaces and equipment.
- Conduct weekly meetings with staff and employees.
Sous Chef
Sweethearts Rooftop
Potts Point
12.2012 - 01.2014
- Collaborated with head chef in menu design and innovative recipes.
- Help in the preparation and design of all food and drinks menus.
- Produce high quality plates both design and taste wise.
- Ensure that the kitchen operates in a timely way that meets our quality standards.
- Maintain a positive and professional approach with coworkers and customers.
- Coordinated with restaurant management team on supply ordering, budget, and kitchen efficiency and staffing.
Demi Chef
Sheraton Grand Sydney Hyde Park
Sydney
06.2011 - 12.2012
- Preparing, cooking and presenting dishes within my specialty.
- Managing and training demi-chef de parties or commis working.
- Helping the sous chef and head chef to develop new dishes and menus.
- Ensuring team have high standards of food hygiene and follow the rules of health and safety.
- Monitoring portion and waste control.
Line Chef
Dockside Group
Sydney
06.2009 - 08.2011
- Followed recipes and food presentation standards.
- Operated the fryer and cooked meats on the grill.
- Complied with sanitation and nutrition regulations and safety standards.
- Assisted head chef in preparing and serving food.
- Restocked food items throughout the shift to ensure head chef had proper ingredients for dishes.
- Moved and arranged tables, chairs and place settings and organized seating for groups with special needs.
- Operated and sanitized all equipment in a safe and proper manner.
- Maintained stockroom and warehouse.
- Stocked and maintained cleanliness of stations.
- Followed all safety and sanitation policies when handling food and beverage to uphold proper health standards.
- Washed and disinfected kitchen area, floors, tables, tools, knives and equipment.
Education
Certificate 3 And 4 In Commercial Cookery -
Sydney
Sydney01.2010
Bachelor Of Business Studies - Business Management
Business College
01.2006
Skills
- Culinary trends
- Minimize food wastage
- Handling modern kitchen equipments
- Managing food and payroll costs
- Business sense
- Creative
- Menu innovation
- Food allergy knowledge
- Event management
- Time management
- Multitasking
- Customer-focused
- Physical stamina
- Mental stamina
- Forming positive relationships
- Strong work ethic
- Punctuality
- Conflict resolution
Certification
- SafeServ certification: Food Handling
- RSL and RSA
- Barista
- National police check
References
1.Robert Arrigo Reid
M 0424 644 178
2.Dev Penny
M 0407 173 220
3.Robert Taylor
M 0418 230 531
Timeline
Head Chef
Blackwood pantry
01.2019 - Current
Head Chef
Sonder
01.2018 - 12.2018
Head Chef/director
The Coal House,Randwick
01.2017 - 03.2018
Head Chef
Side Bar
06.2015 - 01.2018
Head Chef
Casual Mondays
06.2013 - 06.2015
Sous Chef
Sweethearts Rooftop
12.2012 - 01.2014
Demi Chef
Sheraton Grand Sydney Hyde Park
06.2011 - 12.2012
Line Chef
Dockside Group
06.2009 - 08.2011
Certificate 3 And 4 In Commercial Cookery -
Sydney
Bachelor Of Business Studies - Business Management
Business College