IRSHID AL-ABDALLAT
Four Seasons Hotel Amman
Amman
3
Languages
1
Certification
8
years of professional experience
Distinguished Culinary and Food & Beverage professional with a track record of progressive advancement across luxury five-star hospitality operations, now pursuing a strategic transition into Food & Beverage management. Bachelor’s in F&B Management candidate, bringing demonstrated command of team leadership, cost control, inventory optimization, and the flawless execution of VVVIP event service. Recognized for upholding the highest standards of quality, safety, and operational excellence in high-volume, high-pressure environments, with a well-developed foundation in the strategic and leadership competencies essential to hotel F&B management.
Work History
Commis Chef
2 Years 11 Months- Supervised and coordinated kitchen staff across multiple stations during high-volume peak service, ensuring consistent quality and on-time delivery
- Led a kitchen remodel project, selecting equipment and layout upgrades that improved workflow efficiency
- Reduced food waste and controlled costs through ingredient repurposing, portion control, and close inventory tracking
- Delivered service at high-profile VVIP events attended by dignitaries and senior executives, upholding the highest hospitality and presentation standards
- Maintained full compliance with food safety and hygiene protocols, preventing contamination and ensuring audit-ready kitchen standards
- Specialized in authentic French cuisine, maintaining top-tier culinary standards across daily service
- Managed receiving and inventory accuracy for deliveries, ensuring freshness and stock control
Culinary Intern
1 Year- Introduced Arabic cuisine into the hotel's seasonal menu, contributing to menu development and guest variety
- Reduced food costs by sourcing seasonal ingredients and standardizing portion sizes to minimize waste
- Managed inventory tracking and reporting to ensure timely restocking and cost control
- Delivered guest-facing service during special events and tastings, strengthening customer experience and communication skills
- Collaborated closely with senior chefs and cross-functional teams under high-pressure service conditions
Culinary Trainee
3 Months- Rotated across kitchen and food preparation stations, gaining foundational F&B operations experience
- Logged and monitored food storage and refrigeration temperatures to maintain safety compliance
- Managed opening and closing kitchen procedures, maintaining sanitation and safety standards
Education
Bachelor of Food & Beverage Management
EHL-Certified Institution
Diploma in Culinary Arts
EHL-Certified Institution
Tawjihi - Hospitality
Skills
Team Leadership & Culinary Staff Supervision
Cost Control & Food & Beverage Expense Management
Event Coordination & Banquet Culinary Operations
Food Safety
Hygiene & HACCP Compliance
Menu Development & Dietary Planning
Quality Assurance & Culinary Presentation Excellence
VVVIP & Royal Guest Service Operations
Certification
- Associate Member, Network of EHL-Certified Schools
- HACCP Food Safety Certification
- NZQA Level 5 Diploma
- Opera PMS (Property Management System)
LANGUAGES
Arabic — Native / Bilingual Proficiency (C2)
English — Advanced (C1)
Spanish — Beginner (A1)
Timeline
Commis Chef
Four Seasons Hotel Amman
12.2022 - 11.2025Read More
Culinary Intern
Ritz-Carlton, Dove Mountain
10.2021 - 10.2022Read More
Culinary Trainee
Kempinski Hotel Amman
05.2018 - 08.2018Read More
Jordan Hotel School
Tawjihi from Hospitality
Read More
Royal Academy of Culinary Arts (RACA)
Diploma in Culinary Arts
Read More
Royal Academy of Culinary Arts (RACA)
Bachelor of Food & Beverage Management
Read More