Summary
Overview
Work History
Education
Skills
Timeline
Generic

Mazen Sabbah

Coral Gables,FLORIDA

Summary

Professional chef with 30+ years of experience in the culinary industry. Familiar with a wide variety of cuisines ranging from Italian to Mediterranean, to Latin American. Capable of managing dining services to large volume restaurants, working effectively and efficiently in a fast-paced environment as well as food preparation and production; ensuring that all food safety procedures are followed. Seeking a position as a chef.

Overview

33
33
years of professional experience

Work History

Sous Chef

Novikov
04.2021 - Current
  • Monitor food quality during preparation and presentation, implementing corrective actions as necessary.
  • Adhere to health and safety regulations, maintaining a clean and sanitized kitchen, and promoting a culture of food safety.
  • Collaborate with kitchen staff to coordinate meal preparation and manage multiple orders simultaneously.
  • Strive to surpass customer expectations by consistently delivering exceptional dishes and accommodating guest preferences.
  • Stay updated on culinary trends, techniques, and industry developments to continually improve skills and introduce fresh ideas.
  • Possess culinary expertise with formal training or equivalent hands-on experience.
  • Demonstrate creativity in experimenting with new flavors and ingredients to create unique dishes.
  • Exhibit strong organizational skills and the ability to prioritize tasks in a fast-paced kitchen environment.
  • Work harmoniously with kitchen staff and the front-of-house team, communicating effectively.
  • Remain composed under pressure and handle unexpected situations.
  • Possess comprehensive knowledge of food safety and sanitation standards, including HACCP principles.
  • Be physically capable of standing for extended periods, lifting heavy objects, and working in a demanding kitchen environment.
  • Maintain flexibility in working evenings, weekends, and holidays as required in the hospitality industry.

Bakery Head Chef

Rosetta Bakery
01.2019 - 04.2021
  • Prepare and cook a wide variety of dishes, following recipes and guidelines while ensuring consistency in taste and presentation.
  • Contribute to the creation and improvement of menu items, offering creative and innovative ideas to enhance the dining experience.
  • Maintain a well-organized and sanitary kitchen environment, overseeing inventory management, food stock rotation, and supply ordering.
  • Display expertise in various cooking methods, such as grilling, baking, sautéing, frying, and sous-vide.
  • Ensure efficient and timely preparation of meals to meet service standards and accommodate peak dining hours.
  • Monitor food quality during preparation and presentation, implementing corrective actions as necessary.
  • Adhere to health and safety regulations, maintaining a clean and sanitized kitchen, and promoting a culture of food safety.
  • Collaborate with kitchen staff to coordinate meal preparation and manage multiple orders simultaneously.

Sous Chef

Perry's Steakhouse
08.2019 - 03.2020
  • Supervised all kitchen food preparation while operating in demanding, high-volume environment.
  • Plated food according to restaurant artistic guidelines for attractive presentation.
  • Oversaw kitchen employee scheduling, meeting all coverage needs and avoiding wasted labor.
  • Planned and prepared food products orders to maintain appropriate stock levels.
  • Assessed inventory levels and placed orders to replenish goods before supplies depleted.
  • Trained employees in culinary techniques, increasing productivity and boosting workflows.
  • Supervised preparation of specialty items and customer requests to verify accuracy in production.
  • Taught kitchen staff about proper nutrition, food allergies and dietary issues.
  • Monitored quality, presentation and quantities of plated food across line.
  • Controlled and directed the food preparation process.
  • Managed kitchen staff team and assigned various stages of food production.
  • Monitored kitchen area and staff to ensure overall safety and proper food handling techniques.
  • Approved and polished dishes before delivery to customers to maintain signature reputation.

Sous Chef

North Italia
02.2019 - 08.2019
  • Set up and performed initial prep work for food items such as pastas, pizzas, and sauces
  • Maintained consistent quality and high accuracy when preparing identical dishes every day
  • Created nutritious, safe, visually appealing, innovative and properly prepared and flavored food
  • Operated all kitchen equipment safely to avoid injuries
  • Sanitized food preparation areas, grills and equipment to avoid cross-contamination from raw items
  • Established and maintained open, collaborative relationships with kitchen team to maximize efficiency
  • Operated all bakery equipment, including ovens, proofers, fryers, sheeters, rounders, scales and mixers
  • Mixed, weighed and proofed ingredients to match exact recipe formulae
  • Measured and regulated oven, broiler and roaster operations to guarantee cooking at correct temperatures

Restaurant Owner & Head Chef

Para Dos
12.2016 - 10.2017
  • Completed all company insurance renewals including property, Workers' Compensation, general liability, cargo, aviation and K & R documents
  • Managing the restaurant by organizing schedules, dealing with customer satisfaction, business performance, and assuring the quality and health, and safety of the restaurant
  • Conducting and creating a menu with food items that are innovative and flavorsome
  • Preparing and producing food in a correct and timely manner

Restaurant Owner & Head Chef

La Fontana
09.1990 - 10.2007
  • Large volume Italian restaurant catering and extensive parties
  • Created unique recipes and applied various culinary techniques for authentic Italian cuisine
  • Creating a decadent and comforting Italian Menu wit authentic Italian dishes ranging from pastas and pizzas to salads steaks and entrees
  • Preparing and plating over 30+ dishes
  • Developed and implemented strategies to enhance team performance, improve processes and increase efficiency
  • Trained staff, facilitated staff meetings and spearheaded menu development
  • Kept facility and equipment in good working condition through regular preventive maintenance and repair schedules
  • Located relevant vendors, set up schedules and coordinated the delivery, storage and organization of all inventory
  • Identified, investigated and corrected operational issues such as inventory waste or theft to keep business operating at optimal levels
  • Managed the overall operation of the restaurant
  • Maintained cleanliness and sanitation across all food service, storage, and preparation stations
  • Trained workers in every position, including food preparation, money handling and cleaning roles
  • Made weekly employee schedules, assigned work and regularly checked the quality and productivity of all team members
  • Handled escalated customer complaints to provide full resolutions and promote loyalty
  • Managed food preparation, guest interaction, quality control, and customer relations
  • Maintained optimal inventory levels and kept food costs in line with budget limitations
  • Managed kitchen staff team and assigned various stages of food production
  • Monitored kitchen area and staff to ensure overall safety and proper food handling techniques
  • Oversaw hiring, training and development of kitchen employees
  • Planned and managed menus for weekly offerings and special events
  • Oversaw food preparation, production and presentation according to quality standards
  • Developed and standardized new recipes to diversify kitchen offerings

Education

Associate of Science - Dental Technician

Pasadena City College
Pasadena, CA

Skills

  • Food presentation
  • Cutting and slicing techniques
  • Food preparation techniques
  • Dish preparation from scratch
  • Well-tuned palette
  • High volume production capability
  • Cleaning and organization
  • Strong butchery skills
  • Focused and disciplined
  • Kitchen equipment cleaning
  • Operating fryers and grills
  • Multitasking and prioritization
  • Health codes compliance
  • Equipment operation and maintenance
  • Inventory control
  • Organizational skills
  • Time management
  • Excellent cook
  • Culinary arts background
  • Cultural competency
  • Outstanding cleanliness
  • Following regulations
  • Menu knowledge
  • Produce knowledge
  • Employee training
  • Fluent in English and Arabic
  • Food handlers card

Timeline

Sous Chef

Novikov
04.2021 - Current

Sous Chef

Perry's Steakhouse
08.2019 - 03.2020

Sous Chef

North Italia
02.2019 - 08.2019

Bakery Head Chef

Rosetta Bakery
01.2019 - 04.2021

Restaurant Owner & Head Chef

Para Dos
12.2016 - 10.2017

Restaurant Owner & Head Chef

La Fontana
09.1990 - 10.2007

Associate of Science - Dental Technician

Pasadena City College

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Mazen Sabbah