Rajae Abuassi
Amman
Summary
Experienced Chef with over 10 years in culinary operations, specializing in menu innovation, teamwork, and high-quality food preparation. Skilled in decision-making, problem-solving, and maintaining top kitchen standards.
Overview
16
16
years of professional experience
Work History
Junior Sous Chef
W Hotel
05.2023 - Current
- Waste control
- Ability to work under pressure
- Help in the design, testing, and implementation of the food and drink menu
- Produce high-quality plates for customers in both design and taste
- Oversee and supervise kitchen staff
- Assist with inventory, ordering, supplier relationships, and management of supplies
- Ensure that food is high quality, and that kitchen is in good, clean, and hygienic condition
- Keep work and food prep stations clean and comply with food safety standards
- Offer suggestions and creative ideas that can improve the kitchen's performance, menu
- Kitchen equipment and tools
- Ingredient pairing
- Portion and cost control
- Recipes and menu planning
- Grilling and deep frying skills
- Banquets and catering
- Inventory oversight
- Proficiency in cooking
- Health and hygiene enforcement
Chef De Partie (IRD KITCHEN)
W Hotel
04.2022 - 05.2023
- Assists the sous chef in daily food preparation activities
- Monitors inventory and expiration dates of raw goods
- Supports the growth of commis chefs
- Ensures high quality food production, preparation, and presentation
- Observes all applicable standards
- Ensures work area remains clean
Chef De Partie
Mille Rose Restaurant
09.2017 - 03.2022
- Company Overview: Italian
- Care of daily food preparation to meet the standard and the quality set by the Restaurant
- Estimate the daily production needs and checking the quality of raw and cooked food products to ensure that standards are met
- Knowledge of all standard procedures and policies pertaining to food preparation, receiving, storage and sanitation
- Full awareness of all menu items, their recipes, methods of production and presentation standards Personally, responsible for hygiene, safety
- Checks periodically expiry dates and proper storage of food items in the section
- Italian
Demi Chef
Four Seasons Hotel
02.2014 - 06.2017
- Company Overview: Sushi
- Monitor stock movement and be responsible for ordering on your section
- Ensure minimum kitchen wastage
- Ensure knowledge of the product is maintained and communicated to all staff
- Always keep work area in hygienic conditions according to the rules
- Work according to the menu specifications by the Chef de Partie
- Control food stock and food cost in his section
- Sushi
Commis Chef 1
Romero Restaurant
09.2013 - 02.2014
- Company Overview: Italian
- Produce high-quality hot and cold foods according to recipes developed by the Executive Chef
- Assists other cooks during the food assembly process
- Prepares any necessary sauces before meal service begins
- Orders ingredients as needed
- Italian
Commis Chef 2
Mezza House Restaurant
07.2011 - 08.2013
- Company Overview: Arabic
- Prepare and cook complete meals or individual dishes and foods
- Organize the assigned work area and efficiently put away orders
- Produce quality product in a timely and efficient manner for the guests or staff
- Responsible for preparing and cooking all food items by the recipe and to specification
- Prepare ingredients for cooking, including portioning, chopping, and storing food
- Arabic
Commis Chef 3
Landmark Hotel
02.2010 - 02.2011
- Weight, measure, mix and prep ingredients according to recipes
- Work well under pressure and within the time limit
- Prepare ingredients to use in cooking (chopping and peeling vegetables, cutting meat etc.)
- Ensure all food and other items are stored properly
- Great presentation by dressing dishes before they are served
Trainee Chef
Regency Palace Hotel
02.2009 - 02.2010
- Compliance to sanitation, hygiene, health and safety legislation and organizational and quality requirements
- Help to co-ordinate food preparation
- Help with general cleaning required in the kitchen
- Teamwork
- The correct way to use the equipment and shredding
Education
Certificate of Higher Education - Hospitality
01.2010
Skills
- Recipe planning
- Proactive and effective communication skills
- Teamwork abilities
- Ability to handle tasks efficiently
- Skill in assessing customer's preference
- Customer service orientated
- Dish preparation
- Company safety standards
- Cleaning and sanitizing method
- Kitchen equipment and tools
- Ingredient pairing
- Portion and cost control
- Recipes and menu planning
- Grilling and deep frying skills
- Banquets and catering
- Inventory oversight
- Proficiency in cooking
- Health and hygiene enforcement
Languages
Arabic
English
Timeline
Junior Sous Chef
W Hotel
05.2023 - Current
Chef De Partie (IRD KITCHEN)
W Hotel
04.2022 - 05.2023
Chef De Partie
Mille Rose Restaurant
09.2017 - 03.2022
Demi Chef
Four Seasons Hotel
02.2014 - 06.2017
Commis Chef 1
Romero Restaurant
09.2013 - 02.2014
Commis Chef 2
Mezza House Restaurant
07.2011 - 08.2013
Commis Chef 3
Landmark Hotel
02.2010 - 02.2011
Trainee Chef
Regency Palace Hotel
02.2009 - 02.2010
Certificate of Higher Education - Hospitality
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