Microsoft Office , FMC , OPERA
SAMI SELMI
Sous Chef
LUSAIL / DOHA,MARINA LUSAIL / QATAR / DOHA / QATAR
Summary
Seasoned Sous Chef specializing in Mediterranean and Middle Eastern cuisine. Successful 15 years record in high-volume kitchens. Career achievements working with head chefs and kitchen staff to meet high standards for taste, presentation and service.
Overview
16
16
years of professional experience
12
12
years of post-secondary education
5
5
Certifications
3
3
Languages
Work History
Sous Chef
Souq Waqif Boutique Hotels By Tivoli, MINOR GROUP
Doha, Qatar
09.2021 - Current
- Responsible for 2 outlet LA PIAZZA kitchen Italian cuisine and AL SHURFA kitchen Arabic and Mexican cuisine.
- Planned and directed high-volume food preparation in fast-paced environment.
- Produced revolutionary menu offerings to put establishments on local, regional and national map.
- Cultivated positive relationships with vendors to source best ingredients at best prices.
- Creation the menus and recipes and controlling the food cost.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
- Reduced food costs 26% by using seasonal ingredients, setting standards for portion size and minimizing waste.
Sous Chef
Al Najada Hotels BY tivoli ,Minor Group Hotels
Doha, Qatar
02.2019 - 08.2021
- Full Incharge for all day dinning restaurant AL BARAHA restaurant
- Maintain the quality and the standard of breakfast as almost more than 200 guest for breakfast daily .
- oversaw kitchen operation for Lunch ,dinner ,brunch ,banquet coffee-break :to make sure all the production as in good condition to serve to guest in good quality.
- Best Awards Sea Food Night buffet in the town.
- Collaborated with staff members to create meals for large banquets.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Developed full, tasting, and special events menus to meet establishment needs and maintain strong customer levels.
- Established and updated staff schedules and assignments to optimize coverage of peak times.
- Disciplined and dedicated to meeting high-quality standards.
- Inspected kitchens to observe food preparation quality and service, food appearance and cleanliness of production and service areas.
- Reduced food costs 27% by using seasonal ingredients, setting standards for portion size and minimizing waste.
- Managed 14 culinary personnel in service to 250-customer base.
Junior Sous Chef
Westin Hotel and Spa
Doha, Qatar
03.2018 - 02.2019
- Incharge of the Main-Kitchen SEASONAL TASTE in a la carte menus and all day dinning as breakfast more than 200 guest daily
- the best Award brunch on the town as the good quality of food and the quantity of the production adequate for 500 to 600 guest.
- Monitored recipe portioning to control food costs.
- Delivered verbal culinary instruction and assignments to 20 kitchen staff members daily to promote successful dining experiences for clients.
- Ordered new ingredients and supplies to meet expected needs.
- Developed unique menu items and plating presentations.
- Ordered food items for upcoming events and rapport to chef de cuisine
- Led team by example in preparing items accurately and according to high-quality standards.
- Acted as head chef when required to maintain continuity of service and quality.
- Assisted chef de cuisine with weekly schedule drafts for 20 kitchen staff.
- Get thank you carte from the management for the good work and quality of food and controlling the hygiene standard by the company
Junior-Sous Chef
Westin Hotel and Spa
Doha, Qatar
03.2016 - 02.2018
- Incharge of HUNTER GRILL kitchen from 2017 to 2018
- Implemented successful cross-marketing strategies such as food and wine pairings.
- Produced revolutionary menu offerings to put establishments on local, regional and national map
- Incharge for BANQUET Kitchen for event , outside catering and coffee-break.from 2016 to 2017
- Worked closely with head chef to create banquet menu for 1000 to 2000 wedding guests.
- Obtained fresh, local ingredients to lower grocery costs.
- Aligned seasonal plans with ingredient availability and key area events for optimal promotions.
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
- Plated meals paying special attention to garnishes and overall presentation.
- Removed expired food and beverages from storage and reviewed inventory for upcoming expirations dates.
- Rotated stock to use items before expiration date.
Chef De Cuisine
Embassy of United State of America
Tunis, Tunisia
08.2013 - 02.2016
- Collaborated with vendors to source desired recipe ingredients while maintaining tight cost controls.
- Monitored line processes to maintain consistency in quality, quantity and presentation.
- Scheduled and supervised all kitchen employees such as dishwashers and waiters.
- Collaborated with other personnel to produce and modify menus and selections.
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
- Mentored kitchen staff to prepare each for demanding roles.
- Created recipes and prepared advanced dishes.
- Inspected kitchens to observe food preparation quality and service, food appearance and cleanliness of production and service areas.
- Planned promotional menu additions based on seasonal pricing and product availability.
- Arranged for kitchen equipment maintenance and repair when needed.
Chef De Cuisine and the Owner
Le Cuisto Restaurant
Tunis, Tunisia
12.2011 - 01.2013
- Collaborated with vendors to source desired recipe ingredients while maintaining tight cost controls.
- Created menus and designed corresponding recipes for Le Cuisto restaurant.
- Scheduled and supervised all kitchen employees such as dishwashers and waiters.
- Collaborated with other personnel to produce and modify menus and selections.
- Obtained fresh, local ingredients to lower grocery costs.
- Developed and cooked memorable dishes that brought new customers into establishment.
- Produced revolutionary menu offerings to put establishments on local, regional and national map.
- Inspected kitchens to observe food preparation quality and service, food appearance and cleanliness of production and service areas.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Placed orders to restock items before supplies ran out.
- Inventoried food, ingredient and supply stock to prepare and plan vendor orders.
- Created recipes and prepared advanced dishes.
- Planned promotional menu additions based on seasonal pricing and product availability.
- Hired, managed and trained kitchen staff.
- Verified compliance in preparation of menu items and customer special requests.
Chef De Cuisine
Steg International Service By The world Bank Organization
Nyagatari, Rwanda
01.2010 - 01.2011
- Supervised and enhanced work of 10-person team producing more than 240 plates per day.
- Mentored kitchen staff to prepare each for demanding roles.
- Created recipes and prepared advanced dishes.
- Verified compliance in preparation of menu items and customer special requests.
- Developed kitchen staff through training, disciplinary action and performance reviews.
- Collaborated with staff members to create meals for large banquets.
- Kept labor at or below 16% to support world bank
- Maintained well-organized mise en place to keep work consistent.
- Calculate and manage the storage of raw materials and ingredient for 1 year for daily needs by operation.
Head Chef
Hussein Abdulghani Soleimani trading, Chain of restaurant
Jeddah, Kingdom of Saudi Arabia
07.2006 - 10.2010
- Incharge about the kitchen operation of 2 restaurant SENSES and DEJA-VU restaurant, Specialty French and Italian cuisine.
- Supervised and enhanced work of 40-person team producing more than 800 plates per day.
- Collaborated with other personnel to produce and modify menus and selections.
- Maintained well-organized mise en place to keep work consistent.
- Created recipes and prepared advanced dishes.
- Oversaw scheduling, inventory management and supply ordering to maintain fully stocked kitchen.
- Hired, managed and trained kitchen staff.
- Planned promotional menu additions based on seasonal pricing and product availability.
- Developed kitchen staff through training, disciplinary action and performance reviews.
- Inventoried food, ingredient and supply stock to prepare and plan vendor orders.
- Mentored kitchen staff to prepare each for demanding roles.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Forecasted supply needs and estimated costs.
- Kept labor at or below 27% to support business profit targets.
Chef De Partie
Sheraton Tunis
tunis, Tunisia
06.2005 - 07.2006
- I play the role of Chef de Partie Saucier and Entremetier in Main-Kitchen (All Day Dinning , banquet and Al Walima Restaurant )
- Aligned seasonal plans with ingredient availability and key area events for optimal promotions.
- Worked closely with head chef to create banquet menu for 250 wedding guests.
- Developed and cooked memorable dishes that brought new customers into establishment.
- Prepared items for roasting, sautéing, frying and baking.
- Placed orders to restock items before supplies ran out.
- Sanitized all counters properly to prevent food-borne illness.
- Organize the Mise en place for Smoothy operation
- Removed expired food from storage and reviewed inventory for upcoming expirations dates.
Education
Master of Arts - Management of Food And Beverage
Institute of High Education of Tourism
Tunis , Tunisia 09.2002 - 07.2005
No Degree - First Cycle of Two Years Education of Economy
University of Management And Economies, Manar 2
Tunis , Tunisia 09.2000 - 08.2002
Bachelor of Science - Natural Sciences
High School Al Attarine , Ariana
Tunis ,Tunisia 09.1993 - 06.2000
Skills
Recipes and menu planning
Commanding leadership style
Menu development
Operations support
Schedule Management
Plating
Catering background
Food preparation and safety
Mediterranean , Italian ,French and Arabic Cuisine
Fine-dining expertise
Food plating and presentation
Signature dish creation
Food inventories
Stocking and replenishing
Certification
CSC - Certified Sous Chef
Marital Statute : Married
Family live in Qatar
Reference
- Thierry Jean Louis Vergnault : Cluster Executive Chef Tivoli Hotels Qatar , +974 66952799 , tvernauglt@minor.com
- Ramzi Fitouri : Cluster Executive sous Chef Tivoli Hotels Qatar , +974 55644621 , rfitouri@minor.com
- Bolent Canpolat : Executive chef Westin Hotels and Spa Qatar , +974 50408503 , bolentcanpolat@westinhotels.com
Software
Driver License
Qatari Driver License : B
Timeline
Sous Chef
Souq Waqif Boutique Hotels By Tivoli, MINOR GROUP
09.2021 - Current
Sous Chef
Al Najada Hotels BY tivoli ,Minor Group Hotels
02.2019 - 08.2021
Junior Sous Chef
Westin Hotel and Spa
03.2018 - 02.2019
Junior-Sous Chef
Westin Hotel and Spa
03.2016 - 02.2018
Chef De Cuisine
Embassy of United State of America
08.2013 - 02.2016
Chef De Cuisine and the Owner
Le Cuisto Restaurant
12.2011 - 01.2013
Chef De Cuisine
Steg International Service By The world Bank Organization
01.2010 - 01.2011
Head Chef
Hussein Abdulghani Soleimani trading, Chain of restaurant
07.2006 - 10.2010
Chef De Partie
Sheraton Tunis
06.2005 - 07.2006
Master of Arts - Management of Food And Beverage
Institute of High Education of Tourism
09.2002 - 07.2005
No Degree - First Cycle of Two Years Education of Economy
University of Management And Economies, Manar 2
09.2000 - 08.2002
Bachelor of Science - Natural Sciences
High School Al Attarine , Ariana
09.1993 - 06.2000