Omar Wahbeh

Started as Commis 1, but was promoted to Demi Chef within a month. Worked with only 5 other chefs, 3 at a time, in a small kitchen serving contemporary bar food to a fair number of customers at a highly awarded establishment; one of the best in the country.

-Was tasked with a range of responsibilities starting with being the first chef at the restaurant, setting up the kitchen and its appliances.

-Responsible for receiving all deliveries including produce, bread, pantry, fish, and meat, as well as stocking and organising the fridges/freezers. Also tasked with a daily selective stock check up, as well as helping during the monthly stock check up.

-Opening the line for service, and going through the kitchen closing procedures at the end of service.

-Worked with a an array of products, from all sorts of vegetables, fish, seafood, lamb, and pork, to different cheeses, cured meats, fruits, and nuts. Daily prepared most the components of the dishes served.

-Fry chef during service in the evening, handling a large portion of the menu.

-We occasionally catered to special events at the restaurant. Alternatively, to separate events above while simultaneously being open for service.

Because of the nature of the restaurant and the operation of its kitchen, more work was handed down than normal. It did however allow for greater growth and an ability to adapt to all sorts of situations and manoeuvre any obstacles that may arise. The small size of the kitchen forced working in an efficient and clean manner, and the diversity of tasks introduced new culinary skills and helped improve existing ones.

First place of employment, working in a french bistro that serves breakfast, lunch, and dinner. Impressed management and after two months got transferred to the best restaurant in the group.

-Worked the morning shift and frequently received produce orders. Helped with monthly stock check

-Tasked with preparing and portioning elements for the hot section. Given the opportunity to work on several dishes. Worked with fish and seafood, quick breads and dough, and a variety of meats and vegetables.

-Helped prepare stocks and sauces

-Prepare and serve some dishes for the breakfast service.

Although it was the first time working in a professional setting, it felt natural and comfortable. Working with a team where everyone did their part and watching it come together to produce consistent results was a huge motivation in taking the first step and moving forward and making this into a desirable career.