Abdel Fattah
Naples,FL
Summary
Experienced food service manager with a proven ability to manage all facets of food service operations. Proficient in staff supervision, inventory management, and budget control to optimize efficiency and profitability. Skilled in upholding stringent standards of food quality, safety, and customer satisfaction.
Overview
18
18
years of professional experience
Work History
Executive Sous Chef
Hilton Beach Resort and Spa
Marco Island, FL
04.2022 - Current
- Managed daily kitchen production with 12.5 million in yearly restaurant sales. Along with 8 million dollars in banquet catering sales.
- Managed daily kitchen operations to ensure high food quality, sanitation and safety standards.
- Ensured compliance with local health department regulations by performing routine inspections.
- Cultivated relationships with vendors to secure cost-effective ingredients for recipes.
- Assisted Executive Chef in creating new recipes while maintaining traditional favorites.
- Developed daily production schedules for kitchen staff and monitored performance to ensure quality standards were met.
Chef de Partie
Gray Oaks Golf & Country Club
Naples, FL
06.2020 - 04.2022
- Collaborated with sous chef in daily production, butchering fish, meats and line prep.
- Banquet food production and events
- Set up and performed initial prep work for soups, sauces and salads.
Sous Chef
Seed To Table
Naples, FL
11.2019 - 04.2022
- Opening manager, assisted in hearing, menu development, and budget planning.
- Supervised kitchen food preparation in a demanding, high-volume environment.
- Oversaw kitchen employee scheduling to meet all coverage needs and avoid wasted labor.
- Devised creative food and wine pairings to drive a successful cross-marketing strategy.
- Trained kitchen workers on culinary techniques to increase productivity and boost workflow.
- Monitored and improved the performance of 30 team members, resulting in 600 meals produced per shift.
- Created exciting dishes at competitive prices to attract clientele and increase revenue.
- Directed staff in restaurant kitchen to maintain department objectives, standards, guidelines, and budget.
Sous Chef Garde Manger
JW Marriott Beach Resort and Spa
Marco Island, FL
05.2018 - 11.2019
- Managed banquet cold production with thirty million dollars in catering sales. Along with spa kitchen, with seventy thousand dollars in food sales, and commissary production for eight restaurants.
- Manage culinary staff of twenty-five cooks. Hiring, training, scheduling, coaching, and required performance reviews, meeting all coverage needs, and avoiding wasted labor.
- Maintained proper ordering and inventory control.
- Wrote daily and weekly production lists to ensure accurate execution of events, buffet, and plated.
- Menu and recipe development.
Sous Chef Rookery Golf and Hammock Bay Golf Clubs
JW Marriott Beach Resort and Spa
Marco Island, FL
01.2017 - 05.2018
- Managed culinary staff of twelve cooks and two supervisors at both clubhouses. Responsible for hiring, training, scheduling, coaching, and required performance reviews, meeting all coverage needs, and avoiding wasted labor.
- Maintained proper ordering and inventory control.
- Wrote daily and weekly production lists to ensure accurate line and event execution.
- Menu and recipe development.
- Worked closely with club members to create menus for special events.
Sous Chef Ritz Carlton Golf Club
The Ritz -Carlton Orlando, Grand Lakes
Orlando, FL
04.2016 - 12.2016
- Manage culinary staff, including training, scheduling, and coaching.
- Maintained proper ordering and inventory control.
- Wrote daily and weekly production lists to ensure accrete line and event execution.
- Menu and recipe development.
- Worked closely with club members to create menus for special events.
Culinary Supervisor Room Service/ Lobby Lounge
The Ritz-Carlton Orlando, Grand Lakes
Orlando, FL
07.2014 - 03.2016
- Maintained proper ordering and inventory control.
- Trained and mentored staff and interns in required company policies and procedures.
- Menu and recipe development.
Lead Cook 1 Vineyard Grill
The Ritz-Carlton Orlando, Grand Lakes
Orlando, FL
11.2011 - 07.2014
- Grill, sauté, and pantry cook.
- Learning Couch, human resource coordinator, ensuring staff is trained in all policies and procedures.
- New hire job safety certification and recertification of existing associates.
- Writing and executing Sunday brunch menu.
Cook 1 Banquet, Garde Manger
The Ritz-Carlton Orlando Grand Lakes
Orlando, FL
12.2010 - 11.2011
- Lead team in daily projects.
- Assisted Chef with organizing BEOs and writing prep lists.
- Worked in the Club Lounge kitchen, responsible for breakfast preparation, and daily menu change of 5 items.
- Live plate-ups and action stations.
Lead Cook 1 Ristorante Tuscany
Marriott World Center
Orlando, FL
04.2009 - 12.2010
- Pasta, sauté, and grill cook.
- Saucier
- Trained new hires and cross-trained cooks.
Cook 2 Solaris Restaurant / Lobby Lounge
Marriott World Center
Orlando, FL
04.2008 - 03.2009
- Grill, sauté, and fryer, flattop cook.
- Food Expeditor.
- Butcher assistant.
Cook 3 Internship In Room Dinning /Falls Pool Bar Grill
Marriott World Center
Orlando, FL
01.2008 - 03.2008
- In-room dining grill and sauté cook.
- Food Court cook, breakfast, and lunch.
- Falls Pool Bar and Grill, grill, fryer, and pantry cook.
- Place daily requisition orders.
- Set up the kitchen in the morning and picked up daily requisitions.
Education
Associate of Applied Science - Culinary
Orlando Culinary Academy La Cordon Blue Culinary
2008
BBA - Business Management
Cleveland State University
2005
Timeline
Executive Sous Chef
Hilton Beach Resort and Spa
04.2022 - Current
Chef de Partie
Gray Oaks Golf & Country Club
06.2020 - 04.2022
Sous Chef
Seed To Table
11.2019 - 04.2022
Sous Chef Garde Manger
JW Marriott Beach Resort and Spa
05.2018 - 11.2019
Sous Chef Rookery Golf and Hammock Bay Golf Clubs
JW Marriott Beach Resort and Spa
01.2017 - 05.2018
Sous Chef Ritz Carlton Golf Club
The Ritz -Carlton Orlando, Grand Lakes
04.2016 - 12.2016
Culinary Supervisor Room Service/ Lobby Lounge
The Ritz-Carlton Orlando, Grand Lakes
07.2014 - 03.2016
Lead Cook 1 Vineyard Grill
The Ritz-Carlton Orlando, Grand Lakes
11.2011 - 07.2014
Cook 1 Banquet, Garde Manger
The Ritz-Carlton Orlando Grand Lakes
12.2010 - 11.2011
Lead Cook 1 Ristorante Tuscany
Marriott World Center
04.2009 - 12.2010
Cook 2 Solaris Restaurant / Lobby Lounge
Marriott World Center
04.2008 - 03.2009
Cook 3 Internship In Room Dinning /Falls Pool Bar Grill
Marriott World Center
01.2008 - 03.2008
Associate of Applied Science - Culinary
Orlando Culinary Academy La Cordon Blue Culinary
BBA - Business Management
Cleveland State University