FADI SHEHADEH

worked as a chef de Partie at multiple kitchen locations including banquet kitchen and the Italian restaurant:

• Overseeing a specific section of the kitchen, such as pasta, pizza, antipasti, etc., ensuring that dishes are prepared according to Italian cuisine standards.
• Preparing and cooking Italian dishes, following traditional recipes or variations as per the restaurant's menu, ensuring authenticity and quality.
• Collaborating with the Executive chef to execute menu items efficiently and consistently while maintaining high standards of taste and presentation.
• Managing inventory levels for their section, ensuring the availability of fresh ingredients and minimizing wastage.
• Ensuring that all Italian dishes leaving their station meet the established quality standards in terms of taste, presentation, and portion control.
• Assisting other kitchen staff when needed, maintaining a harmonious working environment, and aiding in training and guiding junior chefs.
• Reviewing banquet menus, understanding the specific requirements of each event, and preparing dishes accordingly, often in larger quantities.
• Accommodating special requests and dietary restrictions for banquet guests, ensuring that dishes meet specific requirements.
• Accommodating special requests and dietary restrictions for banquet guests, ensuring that dishes meet specific requirements.

Executive sous chef at the pre opening of Shafaq restaurant that serves oriental a&Arabic cuisine :

• Working jointly with fellow hefsina @Yorativar (citive meninar an open kitchen format
• Collaborating closely with the head chef to develop a unique menu that aligns with the restaurant's concept, showcasing innovation and creativity in dishes and presentation.
• Overseeing the setup of the kitchen, ensuring that equipment, tools, and facilities are all in place and functional before the opening day.
• Assisting in the hiring process by recruiting and training kitchen staff, ensuring they understand the restaurant's vision, menu items, and operating procedures.
• Developing detailed SOPs for various kitchen operations, including food preparation, safety protocols, cleaning routines, and inventory management.
• Establishing relationships with vendors and suppliers to ensure timely and quality ingredient procurement at competitive prices, contributing to cost control efforts.
• Conducting rigorous menu testing to ensure that dishes meet quality and taste standards, refining recipes as needed based on feedback from tastings.
• Assisting in budget planning and cost control strategies to ensure efficient use of resources while maintaining high-quality standards.
• Ensuring that the kitchen adheres to all health and safety regulations and passes necessary inspections before the restaurant's opening.
• Successfully coordinating all pre-opening tasks within the established timeline, ensuring that the kitchen is ready for a smooth opening day.
• Addressing any unexpected challenges or last-minute adjustments during the pre-opening phase with agility and effective problem-solving skills.

• Maintained well-organized mise en place to keep work consistent.
• Rotated stock to use items before expiration date.
• Plated meals paying special attention to garnishes and overall presentation.
• Operated all kitchen equipment safely to prevent injuries.
• Complied with portion and serving sizes as per restaurant standards.
• Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
• Developed and cooked memorable dishes that brought new customers into establishment.
• Planned promotional menu additions based on seasonal pricing and product availability.
• Planned and directed high-volume food preparation in fast-paced environment.
• Led daily staff meetings to communicate expectations and review safety procedures.

worked as a chef de Partie at IRD kitchen and banquet kitchen:

• Trained kitchen staff to perform various preparation tasks under pressure.
• Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
• Modernized work processes to reduce guest wait times and boost daily output.
• Maintained up-to-date knowledge of current culinary trends and techniques.
• Acted as head chef when required to maintain continuity of service and quality.
• Collaborated with staff members to create meals for large banquets.
• Planned and directed high-volume food preparation in fast-paced environment.
• Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
• Monitored food and labor costs to verify budget targets were met.
• Developed full, tasting and special events menus to meet establishment needs and maintain strong customer levels.

• Developing innovative and appealing menus for large-scale banquets, showcasing creativity and understanding of diverse cuisines.
• Ensuring consistent high-quality food by implementing strict standards of food preparation, presentation, and taste.
• Leading a team of kitchen staff, delegating tasks effectively, and maintaining a positive work environment to enhance productivity and morale.
• Implementing new kitchen processes or techniques that improved efficiency, reduced waste, and enhanced overall productivity.
• Maintaining impeccable hygiene standards, adhering to safety protocols, and ensuring compliance with health regulations.
• Collaborating with event planners or managers to understand specific event needs, delivering timely and exceptional culinary experiences for banquets of varying sizes.
• Mentoring junior staff, conducting training sessions, and contributing to their professional growth within the kitchen.
• Efficiently managing inventory levels, minimizing wastage, and optimizing stock rotation to ensure freshness of ingredients.
• Effectively handling challenges and emergencies in a fast-paced banquet environment, displaying quick thinking and adaptability.

Worked as a Demi chef at multiple kitchen locations including IRD al a cart & banquet kitchen :

• Contributed to the development of a specialized IRD menu , considering factors like presentation, ease of transport and guest preference .
• efficiently execute IRD orders , ensuring accurate and timely delivery of high -quality dishes to guests rooms.
• maintain consistency in the taste , appearance and portioning of dishes , adhering to established standards.
• adapt culinary skills to handle larger quantities of food in banquet operations, ensuring the efficient production and time service of banquet meals .
• adhere to strict hygiene and safety standards.
• Adapt to changes in menu , dietary requirements and event dynamics demonstrating flexibility in a fast paced banquet environment.