Simon Yazbek
3A Esinore Treet Merrylands,NSW
Summary
Talented Chef offering 15 years of restaurant experience, kitchen leader and team motivator successful at maintaining staff focus and productivity in high-volume, fast-paced operations. Experienced with Lebanese, French , Italian cuisines, sourcing ingredients, controlling budgets and boosting restaurant profiles. Conversational arabic, french and English skills.
Overview
25
25
years of professional experience
Work History
Head Chef
Two Brothers Mediterranean Restauant
Castle Hill, NSW
09.2018 - Current
- Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
- Requisitioned food, selected and developed recipes and standardized production recipes for consistent quality.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Trained and managed kitchen personnel and supervised related culinary activity.
- Implemented food cost and waste reduction initiatives to save money.
Casual Cook
Hamilton Education And Care
Burwood, NSW
10.2019 - 06.2023
- Managed time by organizing and prioritizing kitchen duties to prepare and serve food quickly.
- Maintained food safety and sanitation standards.
- Followed strict standards for food handling and safety, minimizing risks to customers.
- Monitored food quality and presentation to maintain high standards.
- Maintained clean and organized work areas at all times to bring safety and quality to food preparation process.
- Prepared food items in compliance with recipes and portioning control guidelines.
Head Chef
Chez Simon Restautant
Pointe Noire, Congo
06.2015 - 12.2017
- Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
- Requisitioned food, selected and developed recipes and standardized production recipes for consistent quality.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Coordinated employee schedules and developed staff teams to boost productivity.
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
- Trained and managed kitchen personnel and supervised related culinary activity.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
Head Chef
Palm Beach Hotel
Pointe Noire, Congo
06.2009 - 05.2015
- Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
- Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
- Requisitioned food, selected and developed recipes and standardized production recipes for consistent quality.
- Oversaw business operations, inventory control, and customer service for restaurant.
Chef De Partie
Patisserie La Cite
Pointe Noire ,Congo
11.2007 - 05.2009
- Oversaw grill, stove, and oven, and cleaned equipment after every shift.
- Placed orders to restock items before supplies ran out.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Prepared meals from scratch using authentic, popular recipes to generate repeat business.
Cook
Petit Cade De Paris
Tripoli, Lebanon
09.2004 - 10.2007
- Maintained clean and organized work areas at all times to bring safety and quality to food preparation process.
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
- Prepared food items in compliance with recipes and portioning control guidelines.
- Checked for quality, kept track of old and new items and rotated stock to confirm freshness of food and ingredients.
Cook ( Casual)
Muscad'or
Zgarta- Lebanon
10.1999 - 06.2004
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
- Maintained clean and organized work areas at all times to bring safety and quality to food preparation process.
Education
Training Certificate - Pastry And Cake Design
Educatel ( Distance Learning Service)
France10.2023
Certificate IV ( Recognised) - Commercial Cookery
VITASSES
East Merlbourne , Victoria07.2022
Certificate III ( Recognised) - Commercial Cookery
Frontier Training & Technology
Glenroy, VIC04.2019
Training Certificate With Farmwork - French Cuisine
Guy Martin Atelier
Paris, France06.2012
Technical Distinction - Science of Tourism
The Public Academy of Tripoli
Tripoli, Lebon06.2004
Certificate - Byzantine Music
Byzantine School
Tripoli, Lebanon04.2003
Technical Baccalaureate - Hospitality
The Public Academi of Zgarta
Zgarta, Lebanon06.2000
Diploma (withdraw) - Dietetics
CNED ( National Center For Distance Education )
Lyon, FranceSkills
- Kitchen Staff Management
- Sanitation Guidelines
- Food Spoilage Prevention
- Signature Dish Creation
- Menu Planning
- Cost Control
- Catering and Events
- Coaching and Mentoring
- Quality Assurance
Timeline
Casual Cook
Hamilton Education And Care
10.2019 - 06.2023
Head Chef
Two Brothers Mediterranean Restauant
09.2018 - Current
Head Chef
Chez Simon Restautant
06.2015 - 12.2017
Head Chef
Palm Beach Hotel
06.2009 - 05.2015
Chef De Partie
Patisserie La Cite
11.2007 - 05.2009
Cook
Petit Cade De Paris
09.2004 - 10.2007
Cook ( Casual)
Muscad'or
10.1999 - 06.2004
Training Certificate - Pastry And Cake Design
Educatel ( Distance Learning Service)
Certificate IV ( Recognised) - Commercial Cookery
VITASSES
Certificate III ( Recognised) - Commercial Cookery
Frontier Training & Technology
Training Certificate With Farmwork - French Cuisine
Guy Martin Atelier
Technical Distinction - Science of Tourism
The Public Academy of Tripoli
Certificate - Byzantine Music
Byzantine School
Technical Baccalaureate - Hospitality
The Public Academi of Zgarta
Diploma (withdraw) - Dietetics
CNED ( National Center For Distance Education )