Summary
Work History
Education
Skills
Timeline
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Khaled Ghammachi

Khaled Ghammachi

Culinary Arts Graduate
Amman

Summary

I'm a Lebanese culinary arts graduate, passioned with creativity and flavor pairing. My daily goal is to give it my best and continue learning new techniques, flovours, recipes, and ingredients.

Work History

Menu Developer

Vesto
Amman
12.2020 - Current
  • Created spreadsheets using Microsoft Excel for daily, weekly and monthly reporting.
  • Conducted research, gathered information from multiple sources and presented results.
  • Worked closely with CEO to maintain optimum levels of communication to effectively and efficiently complete projects.
  • Created SOP's to maintain receipe usage and prevent errors in workflow
  • Researched a wide list of vendors to maintain best food - to - price quality
  • Responsible for Menu food tasting and modification
  • Responsible to submit the food cost of menu items
  • Created recipes and prepared advanced dishes.
  • Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
  • Developed kitchen staff through training, disciplinary action and performance reviews.

Head Chef

Mexicano Restaurant
Amman
02.2021 - 07.2021
  • Placed orders to restock items before supplies ran out.
  • Arranged for kitchen equipment maintenance and repair when needed.
  • Modernized processes for kitchen staff to reduce guest wait times and boost daily output.
  • Created recipes and prepared advanced dishes.
  • Hired, managed and trained kitchen staff.
  • Handled and stored food to eliminate illness and prevent cross-contamination.
  • Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
  • Verified compliance in preparation of menu items and customer special requests.
  • Inspected kitchens to observe food preparation quality and service, food appearance and cleanliness of production and service areas.
  • Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
  • Developed kitchen staff through training, disciplinary action and performance reviews.
  • Obtained fresh, local ingredients to lower grocery costs.
  • Forecasted supply needs and estimated costs.
  • Generated employee schedules, work assignments and determined appropriate compensation rates.
  • Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers.
  • Oversaw scheduling, inventory management and supply ordering to maintain fully stocked kitchen.
  • Collaborated with other personnel to produce and modify menus and selections.
  • Inventoried food, ingredient and supply stock to prepare and plan vendor orders.

Head Chef /Restaurant Manager

Food Lab Co.
Amman
04.2019 - 11.2020
  • Developed kitchen staff through training, disciplinary action and performance reviews.
  • Maintained well-organized mise en place to keep work consistent.
  • Oversaw scheduling, inventory management and supply ordering to maintain fully stocked kitchen.
  • Hired, managed and trained kitchen staff.
  • Forecasted supply needs and estimated costs.
  • Handled and stored food to eliminate illness and prevent cross-contamination.
  • Developed and cooked memorable dishes that brought new customers into establishment.
  • Inventoried food, ingredient and supply stock to prepare and plan vendor orders.
  • Placed orders to restock items before supplies ran out.
  • Verified compliance in preparation of menu items and customer special requests.
  • Obtained fresh, local ingredients to lower grocery costs.
  • Created recipes and prepared advanced dishes.
  • Helped customers complete purchases, locate items and join reward programs.
  • Maintained secure cash drawers, promptly resolving discrepancies in daily totals.
  • Reviewed weekly sales ads and monitored price changes.
  • Mentored new team members on POS system operation, customer service strategies and sales goals.

Trainee Chef

InterContinental Hotels & Resorts
Aqaba
04.2018 - 09.2018
  • Read through recipes and set up all ingredients in advance for Head Chef.
  • Checked expiration dates, rotated food and removed any items that were no longer usable.
  • Disciplined and dedicated to meeting high-quality standards.

Education

High School Diploma -

Universal Schools
Airport Rd.
09.2014 - 04.2015

Diploma - Graphic Design

University of Petra
Airport Rd.
10.2015 - 10.2016

Diploma - Culinary Arts

Royal Academy of Culinary Arts
Khalda, Amman
04.2017 - 04.2019

Course - Seafood Handling And Preperation

Chef Yann Le Divellec
Royal Academy Of Culinary Arts
03.2019 - 03.2019

Course - Meat Handling And Preperation

Chef Tarik Ibrahim
Royal Academy Of Culinary Arts
02.2019 - 02.2019

Online Course - Basic Food Nutrition

Stanford University
California, USA
05.2020 - 05.2020

Skills

Ability to plan menus

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Timeline

Head Chef

Mexicano Restaurant
02.2021 - 07.2021

Menu Developer

Vesto
12.2020 - Current

Online Course - Basic Food Nutrition

Stanford University
05.2020 - 05.2020

Head Chef /Restaurant Manager

Food Lab Co.
04.2019 - 11.2020

Course - Seafood Handling And Preperation

Chef Yann Le Divellec
03.2019 - 03.2019

Course - Meat Handling And Preperation

Chef Tarik Ibrahim
02.2019 - 02.2019

Trainee Chef

InterContinental Hotels & Resorts
04.2018 - 09.2018

Diploma - Culinary Arts

Royal Academy of Culinary Arts
04.2017 - 04.2019

Diploma - Graphic Design

University of Petra
10.2015 - 10.2016

High School Diploma -

Universal Schools
09.2014 - 04.2015

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Khaled GhammachiCulinary Arts Graduate