MOHAMED TARAWNEH
Tampa,FL
Summary
Accomplished and creative culinary professional with extensive experience in food and beverage preparation, kitchen management, and banquet operations. Adept at producing top-quality and creative meals and recipes that satisfy customers and achieve sales targets. Proficient in charting innovative menus and applying unique ingredients to craft dishes that soothe the taste buds. Expert at delivering exceptional dining experiences with current industry trends to foster organizational success.
- Worldwide Cuisine: Extensive experience in crafting appetizers, salads, entrées, sauces, and a diverse selection of desserts, blending international flavors for memorable dining experiences.
- Top Chef Award: Winner of the Top Chef award for senior dining in Florida, recognized for excellence in culinary innovation and presentation.
Overview
16
16
years of professional experience
1
1
Certification
Work History
VICE PRESIDENT CULINARY
Rui
12.2019 - Current
- Lead and mentor the culinary staff in developing unique meals, utilizing various standardized recipes to foster customers’ satisfaction.
- Oversee and regulate personnel costs, budgeting, and revamping kitchen operations to drive significant cost savings and minimize expenditures.
- Establish the development of a new operational facility, ensuring all start-up processes and certifications follow the organizational standard.
- Facilitate the preparation of meals in compliance with food safety standards while ensuring its quality control measures are adhered to keenly.
- Control the daily kitchen operations, including coordinating food production schedules and maintaining the highest level of food quality, taste, and preparation.
REGIONAL CULINARY DIRECTOR
Rui
01.2016 - 01.2019
- Orchestrated the implementation of strategies responsible for food quality and safety, menu development, staff scheduling, inventory control, and customer and vendor relations.
- Supervised the assessment and selection of vendors based on price, quality, and delivery performance to achieve maximum productive outcomes.
- Optimized inventory turnover by monitoring procurement, receipt, storage, and distribution of stock items in preparing customer dishes.
- Presided over the preparation process of various meals, ensuring the food was created with consistent quality, taste, and presentation to increase customer retention.
EXECUTIVE CHEF / SOUS CHEF
Rui Heathwood
01.2012 - 01.2016
- Piloted the daily kitchen operations and consistently met the standards of food quality, taste, and preparation.
- Created food that embodied excellent quality, taste, and presentation, actively participated in the food process, and sought ways to elevate the culinary experience for various customers.
EXECUTIVE CHEF
Oyster Creek Inn
01.2009 - 01.2012
- Enhanced food taste and presentations by creating and presenting new seasonings to upper management and customers.
- Developed and rolled out a new menu that consisted of local fruits to attract new demographics through effective communication with the executive chef.
- Created and delivered staff training and development programs, including kitchen techniques, safety standards, and customer service skills to meet the organization's goal.
- Ensured strict compliance with health and safety regulations, cleanliness enforcement, and sanitation standards in the kitchen to protect the customers from foodborne illnesses and outbreaks of foodborne diseases.
EXECUTIVE CHEF
Toby’s Tavern
01.2009 - 01.2012
- Purchased ingredients in bulk, monitored inventory closely, and minimized food waste to control food costs incurred by the kitchen.
- Collaborated with the restaurant manager to set financial goals, establish budgets, and initiate promotional strategies to help the restaurant meet its objectives.
- Estimated food requirements fostering cost control in food and labor budgets, planning and selecting ingredients, inventory control, and waste management.
- Planned and directed food preparation, kitchen organization, and quality control and provided culinary activities and techniques guidelines.
Education
Bachelor of Culinary Arts - undefined
Al Quds University
Amman01.2002
Skills
- Demonstrated ability to greatly impact food quality, ensuring dishes created can fulfill and exceed customers’ expectations
- Exceptional listening skills to understand customers’ unique needs and cater to their specific tastes and preferences, fostering customer satisfaction
- Effective communicator capable of disseminating information to team members, management, and customers to achieve collaborative organizational success
- Proven success in efficient budgetary and time management to accomplish organizational goals and surpass budgetary expectations while reducing food and labor costs
- Excellent leadership capabilities to lead a team of culinary professionals with adeptness in guiding the team to produce high-quality results that exceed expectations
- SkillsFine Dining Expertise: Recently earned a Master’s Chef certification from France, enhancing culinary techniques and the ability to create exquisite fine dining menus
Worldwide Cuisine: Extensive experience in crafting appetizers, salads, entrées, sauces, and a diverse selection of desserts, blending international flavors for memorable dining experiences
Accomplishments
- Executed the transitioning of all culinary teams from 'two selection' meals to full restaurant-style menus.
- Designed RUI Cookbook with standardized recipes including Vegan, Keto, and Gluten Free meals.
Certification
- Master Chef Certified: Achieved advanced culinary certification from France, demonstrating expertise in fine dining and advanced culinary techniques.
- ServeSafe Manager Certified: Certified in food safety and sanitation, ensuring compliance with health regulations and maintaining the highest standards of hygiene.
Languages
Arabic
Full Professional
Spanish
Limited Working
English
Full Professional
Timeline
VICE PRESIDENT CULINARY
Rui
12.2019 - Current
REGIONAL CULINARY DIRECTOR
Rui
01.2016 - 01.2019
EXECUTIVE CHEF / SOUS CHEF
Rui Heathwood
01.2012 - 01.2016
EXECUTIVE CHEF
Oyster Creek Inn
01.2009 - 01.2012
EXECUTIVE CHEF
Toby’s Tavern
01.2009 - 01.2012
Bachelor of Culinary Arts - undefined
Al Quds University
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