Ehab Kamel
Panania,NSW
Summary
High-performing Chef offering [Number] years of restaurant experience. Excellent communication, leadership and problem-solving skills. Talent for building streamlined, cohesive teams. Talented kitchen leader and team motivator successful at maintaining staff focus and productivity in high-volume, fast-paced operations. Experienced with different cuisine, sourcing ingredients, controlling budgets and boosting restaurant profiles. Conversational [Language] skills. High-performing individual with solid background in culinary arts. Skilled in creating innovative and delicious dishes while managing kitchen staff and inventory. Efficient and committed to keeping high standards of food safety and sanitation. To seek and maintain full-time position that offers professional challenges utilizing interpersonal skills, excellent time management and problem-solving skills. Hardworking and passionate job seeker with strong organizational skills eager to secure entry-level [Job Title] position. Ready to help team achieve company goals. Forward-thinking professional offering more than [Number] years of experience working in fast-paced kitchens. Skilled at staying focused and productive in high-stress situations and maintaining calmness in busy times. Excellent and proven [Type] skills.
Work History
Sous Chef
Blonde catering
, Nsw
2022 - 2023
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Prepared meals from scratch using authentic, popular recipes to generate repeat business.
- Checked freezer and refrigerator prior to each shift to verify correct temperatures.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish, and eggs.
- Modernized work processes to reduce guest wait times and boost daily output.
- Inspected kitchens to observe food preparation quality and service, food appearance, and cleanliness of production and service areas.
- Acted as head chef when required to maintain continuity of service and quality.
- Planned and directed high-volume food preparation in fast-paced environment.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Led daily staff meetings to communicate expectations and review safety procedures.
- Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
Chef
Big Poppa’s
11.2023 - Current
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Prepared meals from scratch using authentic, popular recipes to generate repeat business.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Checked freezer and refrigerator prior to each shift to verify correct temperatures.
Chef
Lezzet Restaurant
Melbourne , Victoria
02.2011 - 07.2013
- Checked freezer and refrigerator prior to each shift to verify correct temperatures.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
Premium chef
Kam Group
Melbourn , Victoria
03.2014 - 12.2015
- Maintained well-organized mise en place to keep work consistent.
- Developed new recipes and flavor combinations to enhance customer dining experience.
- Coordinated with team members to prepare orders on time.
- Developed close relationships with suppliers to source best ingredients.
- Handled and stored food to eliminate illness and prevent cross-contamination.
Chef
Sails on the bay
Melbourne , Vic
04.2013 - 12.2014
- Utilized culinary techniques to create visually appealing dishes.
- Monitored line processes to maintain consistency in quality, quantity, and presentation.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Oversaw grill, stove, and oven, and cleaned equipment after every shift.
- Evaluated food products to verify freshness and quality.
Chef
Big poppas restaurant
Sydney , Nsw
11.2023 - Current
- Prepared meals from scratch using authentic, popular recipes to generate repeat business.
- Evaluated food products to verify freshness and quality.
- Cooked memorable dishes that brought new customers into establishment.
- Checked freezer and refrigerator prior to each shift to verify correct temperatures.
- Handled and stored food to eliminate illness and prevent cross-contamination.
Education
Diploma Of Hospitality Management -
Certificate III CHEF COOKERY
Skills
- Pantry Restocking
- Regulatory Compliance
- Menu Development
- Business Management
- Equipment Maintenance
- Meal Preparation
- Workflow Optimization
- Cost Control
- Fine-Dining Expertise
- Food Safety and Sanitation
- Forecasting and Planning
- Kitchen Operations
- New Hire Training
- Hospitality Service Expertise
- Complex Problem-Solving
- Food Service Operations
- Food Plating and Presentation
- Process Improvements
- Kitchen Equipment Operation and Maintenance
- Menu Planning
- Recipe Development
- Recipes and Menu Planning
- Staff training
- World cuisine knowledge
- Quality control
- Seafood preparation
- Team leadership
- Time management
- Ingredient knowledge
- Nutrition knowledge
- Attention to detail
- Knife skills
- Safe Food Handling
Languages
Arabic, English
Professional Working
Timeline
Chef - Big Poppa’s
11.2023 - Current
Chef - Big poppas restaurant
11.2023 - Current
Sous Chef - Blonde catering
2022 - 2023
Premium chef - Kam Group
03.2014 - 12.2015
Chef - Sails on the bay
04.2013 - 12.2014
Chef - Lezzet Restaurant
02.2011 - 07.2013
Chisholm Institute - Diploma Of Hospitality Management ,
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