Zaid Ibrahim
Mackenzie Canterburry,Lake Tekapo
Summary
I'm a Chef with tried-and-tested managerial skills and recipes. I enjoy making decisions that improve the patron experience but also allow my team to thrive. I boast over 14 years in the industry with several awards and measurable achievements. I worked in Qatar during the World Cup 2022—exceptional Head Chef with superb understanding of recipes and food cooking methods. Specialties include determining proper portions, menu planning and managing food inventory. Passionate about food and hospitality. Skillfully manage kitchen and food preparation areas.
Overview
13
13
years of professional experience
Work History
Head Chef
Mackenzie's Cafe Bar & Grill
02.2023 - Current
- Managed food costs effectively with careful menu planning, accurate portion control, and utilization of seasonal ingredients.
- Hired, managed, and trained kitchen staff.
- Created recipes and prepared advanced dishes.
- Reduced labor costs by optimizing staff schedules according to business demands without compromising service quality.
- Mentored kitchen staff to prepare each for demanding roles.
- Participated in menu planning meetings, offering creative input that led to new signature dishes garnering rave reviews from guests.
- Developed full, tasting and special events menus to meet establishment needs and maintain strong customer levels.
Sous Chef
Warwick hotel Doha Qatar
10.2022 - 01.2023
- Acted as head chef when required to maintain continuity of service and quality.
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
- Trained kitchen staff to perform various preparation tasks under pressure. during world cup
- Managed food costs effectively with careful menu planning, accurate portion control, and utilization of seasonal ingredients.
- Created recipes and prepared advanced dishes.
Sous Chef
Holiday Inn Resort Dead Sea
07.2021 - 09.2022
- In charge of day to day operation of the kitchen
- Reorganize the kitchens operation and structure lowering the headcount and keep the quality the same
- Implementing new Menus and Recipes in all the outlets, re-opening all hotel outlet with new concept
- Help to develop the budget and keep the food cost in line (31%).
Sous Chef
Al –kindi- hospital
05.2019 - 07.2021
- Help to develop the budget and keep the food cost in line (31%).
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
- Acted as head chef when required to maintain continuity of service and quality.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Planned and directed high-volume food preparation in fast-paced environment.
- Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
Senior Chef De Partie
Intercontinental Aqaba Resort
05.2019 - 05.2020
- Ensured food safety standards were met by diligently following HACCP guidelines and conducting regular checks of storage areas.
- Streamlined kitchen operations for increased efficiency by implementing effective inventory management systems.
- Maintained a clean and organized work environment through diligent cleaning practices, contributing to overall sanitation scores exceeding industry standards.
- Elevated customer satisfaction by consistently delivering high-quality dishes and maintaining strict adherence to recipes.
- Upheld superior food quality standards by regularly tasting dishes prepared by junior chefs, offering guidance as needed for improvements or adjustments.
Chef De Partie
Holiday Inn Resort Dead Sea
07.2018 - 05.2019
- Provided support in all areas of the kitchen as needed, demonstrating versatility and adaptability under pressure.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Demonstrated strong multitasking abilities, managing multiple stations during busy service periods.
- Maintained well-organized mise en place to keep work consistent.
- Operated all kitchen equipment safely to prevent injuries.
- Rotated stock to use items before expiration date.
- Contributed to a positive kitchen atmosphere through effective communication and collaboration with team members.
Chef De Partie
Holiday Inn Dead Sea
04.2015 - 06.2017
- I was as Demi Chef I got upgrade it chef de partie in April -2017
Commi1
Marriott Hotel Dead Sea
02.2015 - 08.2015
- Maintained a clean and organized workspace, adhering to health department standards for safety and sanitation.
- Demonstrated exceptional multitasking abilities by overseeing multiple cooking stations simultaneously while maintaining quality control standards.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Successfully managed inventory and reduced waste by carefully monitoring food usage and rotating stock.
- Placed orders to restock items before supplies ran out.
Commi 2
Crown Plaza Dead Sea
05.2013 - 01.2015
- Worked with chef to prepare daily food specials and other supplies.
- Followed recipes closely for consistent taste, quality and presentation.
- Washed, peeled, and cut fruits and vegetables in advance to save time on food preparation.
- Prepared food orders to support waitstaff and other team members.
- Worked on salads, desserts and meat preparation to increase kitchen speed.
Chef assistant
Kalani medical
01.2012 - 04.2013
Cooker
O. Beach Hotel
01.2011 - 12.2011
- Maintained clean and organized work areas at all times to bring safety and quality to food preparation process.
- Maintained a clean and sanitary workspace, ensuring compliance with health and safety regulations.
- Prepared meals efficiently under time constraints for timely service during peak hours.
- Demonstrated strong multitasking skills, managing multiple orders simultaneously without sacrificing quality or presentation.
Education
Diploma in Culinary -
Vocational Training Corporation
Amman Jo 11.2010
Skills
- Food Safety
- Kitchen Management
- Team Management
- Menu development
- Menu Planning
- Culinary expertise
- Kitchen Operations
- Banquets and catering
- Fine-dining expertise
Languages
Arabic
English
Personal Information
- Date of Birth: 04/23/94
- Nationality: Jordanian
Awards
- Member of World Master Chef Food Safety Catering (QCF) Award
- Departmental Trainer Pathway to Professionalism Vocational Training HACCP Level 2 High field
- Bronze Medal winner on seafood competition HORECA 2019
- Gold Medal winner Asian Best Main Course food competition HORECA 2016
References
Will be provided upon request
Timeline
Head Chef
Mackenzie's Cafe Bar & Grill
02.2023 - Current
Sous Chef
Warwick hotel Doha Qatar
10.2022 - 01.2023
Sous Chef
Holiday Inn Resort Dead Sea
07.2021 - 09.2022
Sous Chef
Al –kindi- hospital
05.2019 - 07.2021
Senior Chef De Partie
Intercontinental Aqaba Resort
05.2019 - 05.2020
Chef De Partie
Holiday Inn Resort Dead Sea
07.2018 - 05.2019
Chef De Partie
Holiday Inn Dead Sea
04.2015 - 06.2017
Commi1
Marriott Hotel Dead Sea
02.2015 - 08.2015
Commi 2
Crown Plaza Dead Sea
05.2013 - 01.2015
Chef assistant
Kalani medical
01.2012 - 04.2013
Cooker
O. Beach Hotel
01.2011 - 12.2011
Diploma in Culinary -
Vocational Training Corporation
Similar Profiles
TIffany CrumTIffany Crum
Owner at Crum Brew Le Cafe/Tipsy Goat Bar & GrillOwner at Crum Brew Le Cafe/Tipsy Goat Bar & Grill
Michael CasalinhoMichael Casalinho
Chef/Partner/Operations Manager at Broa Cafe -Eira Mercearia-Tamborim Bar And GrillChef/Partner/Operations Manager at Broa Cafe -Eira Mercearia-Tamborim Bar And Grill
Logan EricksonLogan Erickson
Server at Spencer Mackenzie'sServer at Spencer Mackenzie's