Summary
Overview
Work History
Education
Skills
Languages
Certification
Timeline
Generic

Maher Barrak

Big Rapids,MI

Summary

Responsible cook skilled in ingredient preparation, batch cooking and plating. Brings stamina for lifting heavy items and standing for long periods of time. Knowledgeable and precise individual committed to maintaining clean, orderly kitchen and delivering high-quality, delicious food.

Overview

7
7
years of professional experience
1
1
Certification

Work History

Culinary Supervisor

Sodexo USA
Midland, Michigan
02.2024 - Current
  • Developed and implemented culinary standards, recipes, and procedures.
  • Monitored kitchen operations to ensure quality control of all food products.
  • Assigned tasks to staff members according to their qualifications and experience.
  • Maintained inventory of ingredients and supplies, ordered necessary items as needed.

Culinary Lead

Great Wolf Lodge
Traverse City, MI
04.2023 - 01.2024
  • Maintained cleanliness and sanitation across foodservice, storage and preparation stations.
  • Stood in for other members of kitchen staff.
  • Trained new team members on menu items, operating procedures and company policies.
  • Responsable of the morning shift (breakfast and lunch)
  • Receiving the orders
  • Setting up a weekly cleaning schedule

Line Cook/Prep Cook

Gypsy Nickel Lounge
Big Rapids, MI
12.2021 - 03.2023
  • Maintained clean and orderly appearance throughout kitchen and dining area.
  • Checked completed orders for correct quantity and quality.
  • Packaged and bagged cooked food and prepared items.
  • Sanitized workstation at end of shift to prevent foodborne illnesses.
  • Sliced meats to prepare for cooking and assembly of menu items.
  • Prepared dishes in fast-paced environment working with teammates to maintain high customer satisfaction rate.

Breakfast Cook

Robust Coffee Lounge
Chicago, IL
10.2021 - 12.2021
  • Garnished and arranged dishes into creative presentations.
  • Planned and prepared food product orders to maintain appropriate stock levels.
  • Performed workstation prep prior to shift start.
  • Made meals in accordance with company standards and requirements.
  • Trained new team members on proper meat and vegetable preparation techniques.

Cook Shift Leader

The Greenbrier Resort
White Sulphur Springs, WV
04.2021 - 09.2021
  • Received and stored food and supplies.
  • Sanitized workstation at end of shift to minimize risk of salmonella and other food-borne illnesses.
  • Adhered to regulatory standards regarding safe and sanitary food prep.
  • Executed proper techniques when preparing menu item ingredients.
  • Chopped and diced vegetables and fruits to stock fridge ahead of busy periods.
  • Set up work stations prior to opening to minimize prep time.
  • Made meals in accordance with company standards and requirements.

Cook

Restaurant l'epuisette
Marseille, France
01.2019 - 09.2020
  • Set up and performed initial prep work for soups, sauces and salads.
  • Prepared dishes in fast-paced environment working with teammates to maintain high customer satisfaction rate.
  • Maintained safe operations of food prep equipment to reduce complications and retain safety procedures.
  • Chopped, diced and sliced vegetables and fruit ahead of rush periods.

Cook

Bad Hotel Uberlingen
Germany
06.2018 - 12.2018
  • Coordinated orders to expedite food from kitchen according to cook time and delivery time.
  • Set up and performed initial prep work for soups, sauces and salads.
  • Operated grills, fryers and broilers to cook items to quality guidelines.
  • Prepared dishes in fast-paced environment working with teammates to maintain high customer satisfaction rate.

Trainee Cook

The Ritz Paris
Paris, France, AL
12.2017 - 04.2018
  • Requested supplies and equipment orders, explaining needs to managers.
  • Prepared variety of foods according to exact instructions and recipe specifications.
  • Monitored temperatures of prepared food and cold-storage areas.
  • Set up work stations prior to opening to minimize prep time.
  • Maintained clean and orderly appearance throughout kitchen and dining area.

Education

Bachelor of Arts - Hospitality Administration And Management

Vatel Hospitality Business School
Lyon, France
06.2018

Skills

  • Kitchen Equipment Management
  • Recipe Adherence
  • Kitchen Operations
  • Ingredient Stocking
  • Back of House Operations
  • Kitchen Sanitization
  • Food Storage
  • Prepared Foods Plating

Languages

English
Full Professional
French
Native/ Bilingual
Italian
Full Professional
German
Full Professional
Arabic
Native/ Bilingual

Certification

  • Licensed SERVSAFE / Food handler - 2021

Timeline

Culinary Supervisor

Sodexo USA
02.2024 - Current

Culinary Lead

Great Wolf Lodge
04.2023 - 01.2024

Line Cook/Prep Cook

Gypsy Nickel Lounge
12.2021 - 03.2023

Breakfast Cook

Robust Coffee Lounge
10.2021 - 12.2021

Cook Shift Leader

The Greenbrier Resort
04.2021 - 09.2021

Cook

Restaurant l'epuisette
01.2019 - 09.2020

Cook

Bad Hotel Uberlingen
06.2018 - 12.2018

Trainee Cook

The Ritz Paris
12.2017 - 04.2018

Bachelor of Arts - Hospitality Administration And Management

Vatel Hospitality Business School

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Maher Barrak