Summary
Overview
Work History
Education
Skills
Languages
Timeline
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Zaid Al Hmouz

Amman,AM

Summary

Personable and dedicated professional with passion for culinary arts and commitment to quality. Well-versed in culinary techniques and food safety standards, combined with strong skills in kitchen organization and time management. Focused on delivering exceptional dishes and contributing to success of kitchen team.

Overview

7
7
years of professional experience

Work History

Chef De Partie

W Hotel
04.2025 - Current
  • Expanded culinary knowledge through continuous research on new techniques, flavors, and trends within the industry as a means of staying current with evolving consumer tastes.
  • Reduced food waste by carefully monitoring inventory levels and adjusting orders accordingly.
  • Developed strong relationships with suppliers to ensure timely delivery of high-quality products for optimal menu offerings.
  • Enhanced kitchen efficiency by streamlining prep work and implementing time-saving techniques.

Demi Chef De Partie

W Hotel
04.2024 - 04.2025
  • Contributed to positive guest experiences by ensuring timely execution of orders and maintaining high standards of plate presentation.
  • Adhered to food safety regulations and culinary best practices in preparation of ingredients and meals.
  • Trained junior staff on culinary techniques, resulting in consistent dish preparation across the team.
  • Improved kitchen morale by fostering a collaborative atmosphere that encouraged open communication among team members.

Commis 1 Chef

IHG Intercontinental Hotel Group
09.2023 - 04.2024
  • Assisted in menu development through researching new recipes and providing valuable input on dish composition.
  • Promoted sustainability within the kitchen by implementing eco-friendly practices such as composting food waste and recycling used materials whenever possible.
  • Improved inventory management by properly storing and rotating perishable items, minimizing spoilage costs.
  • Supported timely service by preparing ingredients for multiple dishes simultaneously, ensuring all components were ready for plating.

Commis 2

Kempinski Hotel
01.2022 - 08.2023
  • Paid attention to detail while completing assignments.
  • Proven ability to develop and implement creative solutions to complex problems.
  • Used critical thinking to break down problems, evaluate solutions and make decisions.

Commis 3

Kempinski Hotel
01.2020 - 01.2022
  • Enhanced kitchen efficiency by assisting in food preparation and maintaining a clean workspace.
  • Assisted in the training of new staff members, providing support and guidance on proper kitchen procedures and policies.

Kitchen Trainee

Kempinski Hotel
01.2019 - 01.2020
  • Collaborated with team members to prepare large catering orders for special events, ensuring timely delivery and high-quality results.
  • Accommodated guest dietary restrictions by preparing custom meal options upon request.

Education

Diploma in Culinary Arts, Ammon College
01.2019

Skills

  • Team leadership
  • Mise en place
  • Cooking methods
  • Food safety
  • Garnishing techniques
  • Hygiene standards
  • Kitchen management
  • Cost control
  • Recipe creation
  • Teamwork and collaboration

Languages

Arabic
Proficient
C2
English
Intermediate
B1

Timeline

Chef De Partie

W Hotel
04.2025 - Current

Demi Chef De Partie

W Hotel
04.2024 - 04.2025

Commis 1 Chef

IHG Intercontinental Hotel Group
09.2023 - 04.2024

Commis 2

Kempinski Hotel
01.2022 - 08.2023

Commis 3

Kempinski Hotel
01.2020 - 01.2022

Kitchen Trainee

Kempinski Hotel
01.2019 - 01.2020

Diploma in Culinary Arts, Ammon College

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Zaid Al Hmouz