new chef ghassan c.v[1]-3

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Curriculum Vita Ghassan Edmond Karam 22 Years of Culinary Experience Cell: 971507084187UAE Address: UAE, Email: [email protected] Date Of birth: 07of April in 1974 Marital Status: Married Professional Strengths and Special Skills P.S.S.S Summary Fluent in Arabic ,English and Romanian, All written and oral Hardworking, reliable, and professional A considerate team-player with aspirations to succeed Conduct daily shift briefings to the kitchen team and colleagues. Support / Coach / lead & motivate kitchen colleagues. Actively share ideas, opinions & suggestions in the kitchen meetings. Aware of daily revenue report & assist & labor coast within budgetary guideline. Ghassan Edmond Karam Executive and development Culinary and Industry

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Page 1: New Chef Ghassan C.V[1]-3

Curriculum Vita

Ghassan Edmond Karam

22 Years of Culinary Experience

Cell: 971507084187UAE Address: UAE, Email: [email protected] Date Of birth: 07of April in 1974 Marital Status: Married

Professional Strengths and Special Skills P.S.S.S

Summary

Fluent in Arabic ,English and Romanian, All written and oral Hardworking, reliable, and professional A considerate team-player with aspirations to succeed Conduct daily shift briefings to the kitchen team and colleagues. Support / Coach / lead & motivate kitchen colleagues. Actively share ideas, opinions & suggestions in the kitchen

meetings. Aware of daily revenue report & assist & labor coast within

budgetary guideline. Responsible for plate presentation and hold temperatures are

maintain as per companies guidelines. Actively involved in developing new food items for all outlets. Ensure all kitchen staff and pastries are aware of standard &

expectations. Ensure all grooming, spot check, daily checklists, and temperature

log sheet to be completed as required. Maintain consist on the job training sessions for Culinary

Colleagues.

Ghassan Edmond Karam Executive and development Culinary and Industry

Page 2: New Chef Ghassan C.V[1]-3

Work with on managing all functions of the food production and quality improvement

Monitor regular standards of production to ensure highest level of quality in all kitchens

Ensure HACCP standards are implemented and follow the appropriate hygiene standards as per Municipality requirements at all times in all working areas

Maintain comprehensive product knowledge including ingredients, equipment, suppliers, markets and current trends

Monitor local competitors and compare their operation with the hotels food production operations

-Controlling Quality and Standard of the company.-Controlling the Cost to be on best level.-Controlling Hygiene and Safety.-Oriental and Continental Menus and main Courses.-Handing Functions and Special Orders.-Oriental Catering and live Cooking.-Platters Presentations- Oriental and international Menus and main course-Handing Functions and special Orders.-Oriental Catering and live Cooking

Experience

Kaf international (dubai-uae)Catering &production manager Manage the production plant and all the outlet in uaeStarting date: 01/08/2014End date: 25/10/2015

Ghassan Edmond Karam Executive and development Culinary and Industry

Page 3: New Chef Ghassan C.V[1]-3

Manages all production activities from in factory inception to completion Manages and controls all employees' related functions in the factory Plans and details production schedules and ensures timely completion Prepares production status reports to senior management Organises production line effectively and efficiently Ensures that all resources used for production in operating condition Maximises company\'s use of assets towards project completion Plans for appropriate purchase & use of capital assets within budgetary guidelines Responsible for production quality and timeliness Coordinates all working drawings to the factory including cutting lists, quality control, and all manufacturers Liaises with Production, Procurement, and Planning Coordinator Directly responsible to senior management on all production control matters Schedules, controls, creates and implements cost effective procedures Trains subordinates on work procedures and tasks Evaluates workers.Requirements:

• Ensure the daily production schedule is performed in accordance with the projects plan.• In conjunction with plan and review overall status of projects on an ongoing basis.• Make a deliberate effort to gain a full understanding and working knowledge of the

Company’s Quality Systems, ensuring all production personnel adhere to them at all times.

• Prior to the commencement of new project, gain an understanding of the relevant project specifications and drawings and follow the same.

• Ensure optimum usage of manpower, materials and avoid wastage of materials.• Should meet monthly production target provided by Production Manager to achieve

company’s budget plan.• Responsible for Planning and arranging material on time• Responsible for Labour productivity and labour planning and management• Management of out side labour if required• Wastage reduction and management• Machine servicing and maintenance• Responsible for quotations• Liaising with marketing team and client for best after sales service.• Responsible for quality control• Over all responsible for Store and purchase department• Responsible to maintain good relations with suppliers• Responsible for over time management• Responsible for all accidents and damages• Responsible for Workshop opening and closure.• Responsible for Safety policy implementation

Wafi Gourmet & Khan Murjan (Dubai-UAE)Production Manager/Catering Division DirectorStarting date: 01/11/2013End date: 01/08/2014

Ghassan Edmond Karam Executive and development Culinary and Industry

Page 4: New Chef Ghassan C.V[1]-3

In charge of six fine dining outlets and catering division -current Position: production manager, catering division director Reports To: General Manager

Summary: responsible for co-ordinating all phases of group meeting/banquet functions held in the Hotel; coordinate these activities on a daily basis; assist clients in program planning and menu selection; solicit local group catering business; maintain the services and reputation of Your Hotel and act as a management representative to group clients.

A. Sales/Profitability/Cost Control

1.Achievement of budgeted food sales. 2.Achievement of budgeted beverage sales. 3.Achievement of budgeted labour costs. 4.Achievement of budgeted profitability. 5.Completion of Customer Follow-up calls on a timely basis. 6.Timely analysis of Catering Prices in relation to competition. 7.Participation and input towards F&B Marketing activities. 8.Entertainment of potential and existing customers.10.Preparation of Sales Promotions & Mailings.

B. Duties and Responsibilities, Administration

1.Development and maintenance of all department control procedures.

2.Handle all Catering inquiries and ensure timely follow up on the same business day.

3.To co-ordinate with all large group meeting/banquet planners their specific group requirements with the services & facilities offered. This includes proposals, contracts, estimated and actual function statements. With banquet or conferences, the Chef is to be included in food related discussions.

4.To confirm all details relative to group functions with meeting/banquet planners.

5.Supervision of daily paper flow including Proposals, and Function Contracts.

6.Collection of Advance Deposit and payment when required. 7.Directly responsible for large function billings and overseeing

medium/small function billings with particular regard to accuracy and timeliness (48 hours)

Ghassan Edmond Karam Executive and development Culinary and Industry

Page 5: New Chef Ghassan C.V[1]-3

8.Evaluation forms must accompany all invoices. 9.Gather for large events, oversee for medium/small events,

guaranteed attendance numbers. They are required 3 business days in advance of functions.

10.Completion of monthly forecast.11.Attendance and participation at weekly F & B meeting and

Department Head meeting. 12.To assist in menu planning and pricing.13.Development and maintenance of department manual.14.Supervision of weekly payroll input.15. complete knowledge of Fire Procedures.16.All other duties as directed by the General Manager or Assistant

General Manager.

Ghassan Edmond Karam Executive and development Culinary and Industry

Page 6: New Chef Ghassan C.V[1]-3

C. Duties and Responsibilities, Operations

1.Assure bar inventory for functions, including opening and closing inventories, accurate bar summaries and cash deposits are prepared.

2.Assure the maintenance of bar control policies. 3.Assure completion of requisitions where deemed necessary. 4.Assure the completion of weekly schedule and shift duties while:

a.Maintaining a labor cost below the maximum of 15%.b. Assuring adequate and consistent levels of service.

5.Completion of monthly inventory. 6.Assure timely completion of function bills. 7.Assure the ordering and purchasing of beer, wine, liquor, premix

canisters and canned soft for catering and vending. 8.Purchasing of purchase requirements of small wares, linens

requirements etc.

D. Product Quality

Directly responsible for larger groups…overseeing medium and smaller groups:

1. Consistent check of Banquet Food and Beverage quality. 2. Consistent check of Banquet services. 3. Consistent check of Banquet Plate presentation. 4. Ensuring that services meet customer specifications. 5. Quality of meeting room set-up.

E. Service

1.Liaise on an on-going basis with the Sales Department to ensure all client needs and requirements will be met.

2.Work with the Chef, Assistant Director of Catering and Catering Supervisor to ensure all arrangements and details are dealt with.

3.Establish a rapport with groups to ensure guest satisfaction and repeat business.

4.Minimize number of customer complaints. 5.Ensure a professional attitude and proper business attire when on

property, ready to meet or service a client at any time. 6.Staff professional attitude and proper meeting Company

appearance and uniform standards. 7.Teamwork-Relations with co-workers and management. 8.Quality of catering services. 9.Quality of department phone handling.10.Meeting with convenors and confirming proper set-up of Function

Ghassan Edmond Karam Executive and development Culinary and Industry

Page 7: New Chef Ghassan C.V[1]-3

Room at time of Function while on duty.11.Participation in ensuring a high level of banquet service.12.Participation at large functions.13.Maintaining “I Can Do It” Service Standards

F. Personnel Management

1.Effective communication skills. 2.Responsible for staff training and development. 3.Ensure all staff have ‘Smart Serve’ certification. 4.Personnel selection. 5.Proper hiring procedures followed. For management positions,

either the HR Manager or the Asst. General Manager must join the Director of Catering for all interviews. For line personnel, the Assistant to the Director of Catering must be present with the Catering Supervisor.

6.Proper termination procedures must be followed. 7.Department meeting being held monthly. General Manager,

Assistant General Manager and Human Resources Manager to be notified of meetings in a timely fashion.

8.High employee retention. 9.Personal development and growth.10.Discipline of personnel when required.11.Responsible for overseeing all scheduling within the department.

G. Sanitation & Housekeeping

1.Participation towards overall Hotel Maintenance and cleanliness. 2.Achieving service that exceeds expectations. 3.Overall maintenance of the operation at a level in keeping with the

standards prescribed. 4.Minimize the number of Workmen's Compensation claims. 5.Report any deficiencies in equipment and facilities.

Experience

-Socrate catering (Jnah, Beirut) Lebanon Position: kitchen manager (executive chef)Duties and responsibilityStarting date: 01/12/2012End date: 25/10/2013

Duties &Responsibilities

Ghassan Edmond Karam Executive and development Culinary and Industry

Page 8: New Chef Ghassan C.V[1]-3

Production control (from preparing till dispatching) Daily reports and follows up with the operation manager Menus, production sheets, standards R.C.P card Outlets and kitchens inspection Cost control and requisitions Weekly meeting and new objectives with the sales team (new

product etc...) Daily reports of production safety (food temperature, chock

freezing sheet, holding food sheet, and food storage (production and labels) and traceability

Ensure, determine, plan, supervise all food production for Banquet functions, Restaurants

Prepare Working Schedule. Check all Set-ups for Banquet functions. Check all Set-ups for Restaurant a La Carte. Supervise all personal. Stock Control Banquets function … etc... Food Costing Market List. Stock Control

- jw Marriott Bucharest (2006 till 2009)El mir chain of restaurant and Lebanese fine diningPosition: Executive Chef

Duties &Responsibilities

train and manage kitchen personnel and supervise/coordinate all related culinary activities;

estimate food consumption and requisition or purchase food;

select and develop recipes;

standardize production recipes to ensure consistent quality;

establish presentation technique and quality standards; plan and price menus;

ensure proper equipment operation/maintenance; and ensure proper safety and sanitation in kitchen.

cook selected items or for select occasions.

Ghassan Edmond Karam Executive and development Culinary and Industry

Page 9: New Chef Ghassan C.V[1]-3

oversee special catering events and may also offer culinary instruction and/or demonstrate culinary techniques.

directly supervises kitchen personnel with responsibility for hiring, discipline, performance reviews and initiating pay increases.

reports to a food service director.

Special qualifications: The ability to manage in a diverse environment with focus on client and customer services is essential to success in this role.

control food and labor cost, demonstration cooking, menu development, and pricing and development of culinary team preferred. Premise and liability accountability and contract-managed service experience is desirable.

-albergo hotel iddarat ,Lebanon from( 2003 till 2006)Position: Executive Chef

Duties &Responsibilities

train and manage kitchen personnel and supervise/coordinate all related culinary activities;

estimate food consumption and requisition or purchase food;

select and develop recipes;

standardize production recipes to ensure consistent quality;

establish presentation technique and quality standards; plan and price menus;

Ghassan Edmond Karam Executive and development Culinary and Industry

Page 10: New Chef Ghassan C.V[1]-3

ensure proper equipment operation/maintenance; and ensure proper safety and sanitation in kitchen.

cook selected items or for select occasions.

oversee special catering events and may also offer culinary instruction and/or demonstrate culinary techniques.

directly supervises kitchen personnel with responsibility for hiring, discipline, performance reviews and initiating pay increases.

reports to a food service director.

Special qualifications: The ability to manage in a diverse environment with focus on client and customer services is essential to success in this role.

control food and labor cost, demonstration cooking, menu development, and pricing and development of culinary team preferred. Premise and liability accountability and contract-managed service experience is desirable.

Training Courses

Safety and fire course and training 3rd level Hygiene course Body language course International taking care of you and to the guests First Aid Training Be hero on the telephone Smile and Greet Training Talk and Listen to the team worker and to the guests Material control System (Store and Purchasing system) HACCP Training (Hazard Analyzes Critical Point ) HACCP 3rd level in food safety management Train the trainer training Attended two ISO 20020(socrate catering,green forest catering) ISO team leader

Ghassan Edmond Karam Executive and development Culinary and Industry

Page 11: New Chef Ghassan C.V[1]-3

Education

Master degree in Hotel management LAU, Beirut Lebanon Campus.chouran Graduation: food and beverage management 15/03/1998

Languages

Excellent Good Fair Poor Arabic Mother tongue English Italian German Romanian French Spanish

Action Plan

My action plan stands on being the leading force and leading by giving examples.Taking care of every single detail in order to control the work and avoid any Problems from happeningI will make sure that all the giving tasks are done on time and up to standards. According to the previous mentioned I divided myAction plan for four basic categories

Teamwork

Coordinated and planned complex student presentation schedules with eight other teaching assistants

Worked with many diverse staff members in various positions to accomplish daily tasks and deliver excellent customer service

Food Quality:

My first priority is to improve the food quality and the way of presentation, and

Ghassan Edmond Karam Executive and development Culinary and Industry

Page 12: New Chef Ghassan C.V[1]-3

Increasing the variation of food through checking the received items, storage Operation, and to make sure that the food is fresh all the time

Cost control:

The food quantity must be equal to the amount of business that we have which helps us to maintain the cost percentage by the end of the year.

Improving Team Work:

Rotation between sub-departments. Motivate and Encourage the associates to give their best by

giving them The chance to create. Making sure that all associates will attend training sessions Participating in the Grumpy Gourmet.

Ghassan Edmond KaramExecutive and development Culinary and Industry

Ghassan Edmond Karam Executive and development Culinary and Industry