- Gardening
- Kayaking
- Photography
- Crafting and DIY Projects
- Mindfulness Practices
- Exercise
- Food Tourism
- Cooking
- Enjoying the art of baking and pastry-making, experimenting with recipes
- Learning new cooking techniques and expanding my culinary skills
- Engaging in food photography and sharing culinary creations on social media
- Food Photography
- Growing herbs, vegetables, or fruits in home gardens
- I like trying new recipes and food trends
- Sharing recipes, cooking tips, and culinary experiences
- Bread Making
- Enjoy experimenting with different ingredients and flavors in the kitchen
- Community Cleanup
- Youth mentor, providing guidance and support to empower the next generation of leaders
- Looking after dogs or other pets
- I like working with my hands and fixing things
- Animal Care
- Reading
- Woodworking
- Personal Development and Self-Improvement
- Health Sciences and traditional medicine
Jad Ashab
Wellington Point,QLD
Summary
Dynamic and innovative Chef with extensive experience in fine dining, hotels, hospitality and the remote mining/exploration sectors, specializing in culinary excellence and team leadership. Proven track record in developing seasonal menus and enhancing customer satisfaction. Certified in HACCP and skilled in food safety, I excel in fostering collaboration and optimizing kitchen efficiency.
Highly trained and motivated, I would like to offer my wide range of skills, training, experience and passion to a rewarding position of employment.
Professional, safe, good communication skills, organised, attention to detail, able to multi- task, able to work remote as part of a small or large team or alone, reliable, proven track record, flexible and honest.
Overview
2020
2020
years of professional experience
Work History
FIFO Temp Chef, Head/Pastry Chef, Chef Manager,
Hays Recruitment
Perth, WA
06.2010 - 10.2019
- Mining and exploration kitchen and camp managment
- Developed innovative food/pastry recipes, enhancing food/dessert offerings and customer satisfaction.
- Led a team of chefs, fostering collaboration and skill development.
- Trained staff on advanced cooking and food safety techniques and protocols, elevating overall team performance.
- Created seasonal foodmenus reflecting current trends and customer preferences.
- Managed inventory for specialized ingredients, optimizing cost-effectiveness while maintaining quality standards.
- Streamlined production processes, reducing waste and improving kitchen efficiency.
- Implemented quality control measures to ensure consistency in product presentation and taste.
- Collaborated with culinary teams to design visually appealing food and dessert displays for events and promotions.
- Managed daily operations of the kitchen department, ensuring timely completion of tasks while maintaining high quality standards.
Sous Chef
Cocos Restaurant
Perth, WA
2008 - 2010
- Supervised kitchen staff to ensure high-quality food preparation and presentation.
- Developed and implemented seasonal menus that enhanced customer satisfaction and dining experiences.
- Trained junior chefs on culinary techniques, food safety protocols, and kitchen operations.
- Coordinated inventory management to maintain optimal stock levels and reduce waste.
Head Chef
The Gourmet City Deli
Canberra, ACT
2006 - 2007
Sous Chef
Siena's of Leederville
Perth, WA
2003 - 2006
Sous Chef
Arthur's Hoffbrauhaus
Sydney, NSW
2002 - 2003
Chef De Partie
Rendezvous Observation City Hotel
Perth, WA
2001 - 2002
Crustacea Chef
Crustacea/Oyster Bar @ Post Brasserie GPO Martin Place
Sydney, NSW
1999 - 2000
Apprentice/Demi Chef De Partie
Saggio Di Vino "Vinotheque"
Christchurch, New Zealand
1998 - 2000
Apprentice Chef
The Mediterranean Gourmet Restaurant
Sydney, NSW
1995 - 1997
Education
No Degree -
Toowoomba Grammar School
Toowoomba, QLDFoundationary Cookery Skills Certification -
The New Zealand School of Food & Wine
Christchurch, New Zealand01-1998
HSC -
Bradfield College
Sydney, NSW01-1996
Skills
Qualified Chef - Certificate IV Commercial Cookery - Certified
HACCP Food Safety Supervisor -Certified
Marine Cook - Certified
BOSIET/HUET - Certified
CA-EBS - Certified
STCW95 (COST) - Certified
CSTP- Certified
White Card Construction - Certified
MSIC Job Ready - Certified
Provide First Aid - Certified
Occupational First Aid - Certified
Police Clearance - Certified
Interests
Timeline
FIFO Temp Chef, Head/Pastry Chef, Chef Manager,
Hays Recruitment
06.2010 - 10.2019
Sous Chef
Cocos Restaurant
2008 - 2010
Head Chef
The Gourmet City Deli
2006 - 2007
Sous Chef
Siena's of Leederville
2003 - 2006
Sous Chef
Arthur's Hoffbrauhaus
2002 - 2003
Chef De Partie
Rendezvous Observation City Hotel
2001 - 2002
Crustacea Chef
Crustacea/Oyster Bar @ Post Brasserie GPO Martin Place
1999 - 2000
Apprentice/Demi Chef De Partie
Saggio Di Vino "Vinotheque"
1998 - 2000
Apprentice Chef
The Mediterranean Gourmet Restaurant
1995 - 1997
No Degree -
Toowoomba Grammar School
Foundationary Cookery Skills Certification -
The New Zealand School of Food & Wine
HSC -
Bradfield College