I want to work in my dream land CYPRUS

am very good chef and I had a dream to work in Cyprus please chick my CV
Curriculum Vitae

Rami Saloum
Telephone # 00971-50-1905801
E-mail: [email removed]
[email removed]

OBJECTIVE

I am currently looking to further my career as a professional chef, to do this I feel I need to work at a professional world class establishment and work under culinary professionals where I can take my career to new levels. This will give me the correct training to envisage my long-term goal as an Executive Chef. I class myself as a well-organised individual, hardworking, tenacious with great leadership skills both personally and professionally and a real love for food. During my time as a chef I have used WORD, EXCEL, Power Point and general Windows and food and beverage applications ( FBM, MARKET BOOMER, and Fidelio Hotel System). Being Computer literate has enabled me to apply these skills to the kitchen and its operations and generally improve the level to which my team work.
During my spare time I enjoy to travel. During my travels I have had the chance to sample a varied and diverse style of cuisine including Syria , Lebanon, Jordan and Gulf . I am also a keen Photographer with Food styling a keen favourite. I have also been a member of cooking TV show. As a keen Chef I also read many issues regarding up and coming food trends including ingredients, techniques and style.

Education Background :

 High school of Science 1996
 Training Center of Hoteling and Tourism 1998
 Theater School 2000
 High school of Art 2002

Language :

SPEAKING WRITING UNDERSTANDING READING
ARABIC Fluently Good Good Good
ENGLISH Fluently Good Good Good
FRENSH Well Well Well well

WORK EXPERIENCE

September ,13,2007 to Present Raffles Dubai Hotel and Resort

Sous Chef. Working here I managed a brigade of 16 chefs in all day dining restaurant . This is the main restaurant in the hotel { Azur : 300 guests } and produce the Arabic food for banqueting and room service . included 258 Suites and 1200 sq meters of facilities with a ballroom with a seating capacity of 500 top VVVIP guests . Pre-opening team .

March ,01,2007 to July,15,2007 Fujiarah Rotana Resort and Spa

Sous Chef : I had a team of 7 chefs , worked there as Arabic chef and my job was to produce all Arabic food for all day dining ,room service ,banquet and ala cart restaurant . working in Rotana was very different experience and gave me the time to use my one style . Pre-opening team.

June ,13,2004 to dec,23,2006 Jumeirah International

• Apr,01,2006 to dec,23,2006 Jumeirah Beach Hotel

Chef de Partie : working here I managed a team of 4 chefs in Al Khayal Restaurant it’s Arabic Ala Cart restaurant , I take care of hot section : preparing sauces, hot mezzeh ,main course and the grill .

• June,13,2004 to mar,31,2006 Madinat Jumeirah, Arabian Resort,

Chef de Partie : Working here I managed a brigade of 6 chefs in the conference and banqueting department as a butcher and helping Arabic kitchen {hot and cold mezzeh ,bakery and main curse} . This included 9000 sq meters of facilities with a ballroom with a seating capacity of 1400 and an array of smaller venues. My department also included an arena which is the Middle East’s first state of the art centre for up-to 4500 guests. Here I had the opportunity to cater for large numbers at a first class level using the best produce and set-ups to create a fantastic food experience. Smaller VIP events where also catered for as-well as larger outside events such as The Dubai World Cup, The Film Festival and The Royal Wedding.
Pre-opening team.

Dec,15,2001 t0Apr,15, 2004 Armed Foresees Officers Club Syria

Chef de Partie . During my time in the Club I gained a vast insight into the work on this kind of clubs is contain a lot of restaurants BBQ ,Fast Food ,Ala cart and Buffets . I oversaw all sections of all the kitchens . I enjoyed working in this professional kitchen and managing the chefs from various backgrounds on all sections of the kitchens. . This only increased my knowledge and drove me further to my ambition.

Jan,15,2000 to Dec,10,2001 Four Seasons Hotel and Clubs Syria

Dime-Chef de Partie . 90 Cover Ala cart restaurant with seasonal menus, reflecting the best in local produce and suppliers. My time here gave me the chance to learn from one of the best chefs in Syria at the time

July ,01,1997 to Jan ,13, 2000 Al Cham Palace Hotel

Commis Chef. I worked as a commis chef 6 days a week , concentrating in all sections of the kitchen. This was a fantastic opportunity to work in the kitchen one Syrian’s best Hotels at the time.
Duties included banquet and restaurant preparation up to 1100 covers. Ordering and deputising for chefs when absent. This was my first understanding of catering for large numbers, and showed to me how important preparation and organisation is in the professional kitchen.
Assisted in all areas of the kitchen and helped with new ideas and gained basic kitchen techniques,

Achievement :

• Fire and safety.
• Foundation Certificate in Food Hygiene.
• Certificate of Appreciation.
• Successfully completed training for 30 days in Burj Al-Arab in Al-Mahara Restaurant (Sea food) & Al-Montaha Restaurant (European Food).
• 15 days in Baiseces French Restaurant (Sea Food).
• A Merit Award for Practical Cookery at the middle east Junior Chef of the year 2005 Dubai
• Star chef of the month in conference &Incentive {September,2005}.

REFERENCES

Mr. Ahmad Bader Mr. Ghassan Khattar

Food Development Executive, Executive Sous Chef
Jumeirah Beach Hotel Conference and Banqueting,
JBH Madinat Jumeirah,
Dubai Dubai,
UAE UAE.
Tel: 00971505759984 Tel:0097150 7587803.

Ms Mouhamad Najdi Mr. Moritz Tilo Schubert,
Chef de Cuisine Executive Sous Chef
Jumeirah Beach Hotel Madinat Jumeirah,
Al Khayal Restaurant Dubai,
Dubai UAE.
UAE
Tel: 00971503376984 Tel: 00971505596857.

Rami Saloum 10 Sep 2008, 10:57 - Report