Wissam Tarhini
Deerfield Beach,Florida
Summary
Adaptable professional with a quick-learning ability and a talent for adjusting to new environments. Skilled in rapidly acquiring new knowledge and applying it effectively. Driven by a passion for continuous learning and successfully navigating change. Customer-focused individual with a passion for delivering exceptional service. Strong interpersonal skills with a talent for effectively addressing concerns. Committed to improving customer satisfaction and driving positive outcomes. Experienced in fast-paced environments and adaptable to last-minute changes. Thrives under pressure and consistently earns high marks for work quality and speed.
Overview
32
32
years of professional experience
Work History
Executive Chef
Deja blue restaraunt
Parkland , FL
12.2016 - 12.2024
- Monitored temperatures of prepared food and cold-storage areas.
- Checked quality of food products to meet high standards.
- Prepared variety of foods according to exact instructions and recipe specifications.
- Provided guidance and support for Sous Chefs during peak service hours.
- Tracked sales figures for each dish served in order to identify popular items.
- Reviewed orders from vendors to ensure accuracy and cost effectiveness.
- Directed kitchen staff in food preparation and presentation to ensure high quality standards were met.
- Implemented and maintained excellent service to achieve guest satisfaction.
- Resolved customer complaints regarding food quality or service promptly and professionally.
- Planned weekly production schedules to maximize efficiency while minimizing waste.
- Trained and supervised line cooks to develop new skills and improve team performance.
- Planned and prepared food product orders to maintain appropriate stock levels.
- Assisted in developing marketing strategies designed to increase restaurant revenue.
- Participated in industry conferences and culinary competitions as a representative of the restaurant.
- Distributed food to service staff for prompt delivery to customers.
- Improved performance of team members resulting in high-quality meals produced daily.
- Experimented with various ingredients and cooking techniques to develop new and flavorful dishes for customers.
- Ensured compliance with health department regulations by implementing proper sanitation procedures.
- Controlled labor costs through effective use of staff scheduling techniques.
- Developed and implemented menus for multiple restaurants, catering events, and private parties.
Executive Chef
Al Amir Lebanese Restaurant
Sunrise, Florida
01.2013 - 01.2015
- Monitored temperatures of prepared food and cold-storage areas.
- Checked quality of food products to meet high standards.
- Prepared variety of foods according to exact instructions and recipe specifications.
- Provided guidance and support for Sous Chefs during peak service hours.
- Tracked sales figures for each dish served in order to identify popular items.
- Reviewed orders from vendors to ensure accuracy and cost effectiveness.
- Directed kitchen staff in food preparation and presentation to ensure high quality standards were met.
Executive Chef
Golden Tulip Hotel
Marmarth, Tunisia
01.2011 - 01.2013
- Monitored temperatures of prepared food and cold-storage areas.
- Checked quality of food products to meet high standards.
- Prepared variety of foods according to exact instructions and recipe specifications.
- Provided guidance and support for Sous Chefs during peak service hours.
- Tracked sales figures for each dish served in order to identify popular items.
Executive Chef
Beirut Restaurant Of Troy
Beirut , Lebanon
01.2010 - 01.2011
- Monitored temperatures of prepared food and cold-storage areas.
- Checked quality of food products to meet high standards.
- Prepared variety of foods according to exact instructions and recipe specifications.
- Provided guidance and support for Sous Chefs during peak service hours.
Executive Chef
Keeses
Fort Lauderdale, FL
01.2004 - 01.2010
- Checked quality of food products to meet high standards.
- Monitored temperatures of prepared food and cold-storage areas.
- Prepared variety of foods according to exact instructions and recipe specifications.
- Provided guidance and support for Sous Chefs during peak service hours.
- Tracked sales figures for each dish served in order to identify popular items.
Executive Chef
Leila restaurant
West Palm Beach, Florida
01.2007 - 01.2008
- Monitored temperatures of prepared food and cold-storage areas.
- Checked quality of food products to meet high standards.
- Prepared variety of foods according to exact instructions and recipe specifications.
- Provided guidance and support for Sous Chefs during peak service hours.
- Tracked sales figures for each dish served in order to identify popular items.
Executive Chef
royal family Saudi Arabia
Jeddeh, Saudi Arabia
01.2002 - 01.2004
- Monitored temperatures of prepared food and cold-storage areas.
- Checked quality of food products to meet high standards.
- Prepared variety of foods according to exact instructions and recipe specifications.
- Provided guidance and support for Sous Chefs during peak service hours.
- Tracked sales figures for each dish served in order to identify popular items.
- Reviewed orders from vendors to ensure accuracy and cost effectiveness.
Line Cook
Marriott hotel Beirut
Beirut, Lebanon
01.1996 - 01.2002
- Developed strategies to enhance food-presentation aspects of catering and retail environments.
- Prepped garnishes to reduce wait times during lunch and dinner rush.
- Frosted and decorated cakes, cupcakes, doughnuts, sweet rolls, pastries, and cookies.
- Cleaned food preparation areas, cooking surfaces, and utensils.
- Carried pans and trays of food to and from work stations, stove and refrigerator.
- Adhered to sanitation policies at all times when handling food products.
- Maintained accurate records of daily production sheets including waste logs.
Line Cook
Lebanese restaurant
Beirut, Lebanon
01.1993 - 12.1995
- Developed strategies to enhance food-presentation aspects of catering and retail environments.
- Prepped garnishes to reduce wait times during lunch and dinner rush.
- Frosted and decorated cakes, cupcakes, doughnuts, sweet rolls, pastries, and cookies.
- Cleaned food preparation areas, cooking surfaces, and utensils.
Education
Culinary - Culinary
Lebanese Culinary School
Lebanon06-1995
Skills
- Critical thinking
- Training & Development
- Organizational skills
- Basic math
- Interpersonal communication
- Supervision and leadership
- Time management
- Attention to detail
- Computer skills
Timeline
Executive Chef
Deja blue restaraunt
12.2016 - 12.2024
Executive Chef
Al Amir Lebanese Restaurant
01.2013 - 01.2015
Executive Chef
Golden Tulip Hotel
01.2011 - 01.2013
Executive Chef
Beirut Restaurant Of Troy
01.2010 - 01.2011
Executive Chef
Leila restaurant
01.2007 - 01.2008
Executive Chef
Keeses
01.2004 - 01.2010
Executive Chef
royal family Saudi Arabia
01.2002 - 01.2004
Line Cook
Marriott hotel Beirut
01.1996 - 01.2002
Line Cook
Lebanese restaurant
01.1993 - 12.1995
Culinary - Culinary
Lebanese Culinary School
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