Ahamd Safieh
Denver,CO
Summary
Quality-driven Sous Chef maintains complete understanding of kitchen operations, equipment and sanitation. Demonstrates organizational skills, budgeting experience and full knowledge of financial reports. Hires, trains and manages staff to provide employees with adequate guidance and resources to accomplish established objectives.
Overview
29
29
years of professional experience
Work History
Banquet Sous Chef
Center plate/ convention center
Denver , CO
09.2017 - 05.2024
- Oversaw daily operations in the kitchen, including hiring, training, and scheduling staff.
- Organized food preparation schedules to ensure timely delivery of all dishes.
- Ensured quality standards were met when preparing meals for banquets.
- Directed staff in proper methods of food preparation and cooking techniques.
- Assisted executive chef in menu planning and development of new recipes.
- Monitored inventory levels of ingredients to maintain adequate supply for banquet events.
Kitchen Supervisor
Embassy Suites
Denver , CO
04.2015 - 05.2017
- Developed menus for special occasions and events as requested by management.
- Ensured all kitchen staff adhered to food safety and sanitation regulations.
- Conducted regular performance evaluations of kitchen personnel.
- Trained new employees on proper cooking techniques, recipes and food preparation methods.
Chef
Holiday Inn Hotel And Conference Centre
Denver , CO
05.2005 - 01.2015
- Planned menus, ordered supplies and managed kitchen staff.
- Monitored food preparation methods, portion sizes and garnishing of dishes to ensure that food was prepared in accordance with the restaurant's recipes and presentation standards.
- Kept up to date with current culinary trends, as well as health and safety regulations.
- Maintained a clean work environment by adhering to sanitation policies and procedures.
- Developed creative ideas for special events or promotions involving food preparation or presentation.
- Reviewed operational records to determine amount of food used in order to maintain appropriate inventory levels.
- Supervised team members during meal service to ensure accuracy of orders.
Banquet Chef
Marriot Hotel /City Center
Denver , CO
09.1995 - 01.2004
- Developed menus and recipes for special events according to client specifications.
- Organized kitchen staff schedules and delegated tasks accordingly.
- Ordered ingredients and supplies as needed to ensure adequate stock levels.
- Supervised a team of cooks, providing guidance and direction on preparation techniques.
- Assisted in training new employees in the proper methods of food preparation, presentation and sanitation protocols.
Education
Some College (No Degree) - Mathematics
Metro State College
Denver, COSkills
- Motivational team management
- Kitchen leadership
- Catering background
- Menu development
- Positive and professional
- Team Management
- Food presentation
- Kitchen Operations
- Plating
- Sanitation Standards
- High-quality ingredients
- Foodservice
Languages
English
Full Professional
Arabic
Professional
Timeline
Banquet Sous Chef
Center plate/ convention center
09.2017 - 05.2024
Kitchen Supervisor
Embassy Suites
04.2015 - 05.2017
Chef
Holiday Inn Hotel And Conference Centre
05.2005 - 01.2015
Banquet Chef
Marriot Hotel /City Center
09.1995 - 01.2004
Some College (No Degree) - Mathematics
Metro State College
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