Abed Al-Razzaq Attalla

Date of Birth: Mar 03, 1979
Nationality: Jordanian
Permanent Address: Dubai / mobile 00971565690002.
Jordan/ mobile 00962796300590
Email: abdle_razzaq@yahoo.com

My name is Abdlerazzaq Attallah and I currently reside in the United Arab Emirates on an Employment Visa. I am looking for a career move to join a professional team where I can grow and use my acquired skills and knowledge and be a part of the team.

After gaining experience in some of the best hotels and Restaurants in GCC and having a genuine desire to Learn and grow. I feel I have a lot to offer a future employer and I am interested in any Culinary positions available that suit my profile. Please find enclosed copy of my Curriculum Vitae and do not hesitate to contact me if I can help with any further information.

Yours sincerely.

➢ Sous Chef (in charge of Ramada Sharjah).
(Ramada Hotel & Suites Sharjah, Wyndham Hotels & Resorts) from 4. Feb 2018till the date

Kitchen In charge, Budgeting & Cost Controls, Menu Development, Teambuilding, Training, Supervision, Safety, Sanitation, Quality Controls, Vendor, Inventory Management, Guest Service Excellence, Multioutlet Operations, Turnaround Management, Payroll/P&L Management, Profit & Growth Strategies

➢ Head Chef: -
(Catering &Restaurants Company ACC. Dubai) from 22 April 2017 until Feb 2018.

Operation chef, Expertise of Seafood, Arabic, Italian, Mexican and international cuisine.Strong hold on banquet buffet events.Stock control in kitchen and follow up on foodOrders, staff kitchen. Training employees onthe costing of event menu.

➢ Outlets Chef: -
Alqasr Metropole Hotel (ATICO FAKHRELDIN GROUP.Wild Jordan restaurant. From 10 October 2016 until 20 April 2017.
Expertise of Seafood, Arabic, Italian, Mexican and international cuisine. Strong hold on banquet buffet events. Stock control in kitchen and follow up on food Orders, staff kitchen. Training employees onthe costing of event menu. An Expert on Outdoor caterings and events.

➢ Head Chef: -
(catering company. and private chefpre-opening) Bahrain. From 1 October-2015 to 15 September 2016.
Initiated the Outdoor catering set up, catered regularly for Bahrain ruler palaceevents. Stockcontrol in kitchen and follow up on food Orders, staff kitchen. Training employees onthe costing of event menu.

➢ Executive Chef: -
(S hotel Bahrain198 rooms and 6 outlets) pre-opening (March –September2015) Bahrain.

I haveexcellent experience in the work of the menu and apply it (Italian, Mexican, Western and Eastern
And Fast Food. The work of the cost calculation and also has extensive experience in the field of cooking and working in hotels five-star and I have the ability to work and train staff and the application of HACCP and hygiene system in the kitchen. I have a severe Give more attention in dealing with the staff at work and the application of the system and work on it and I have experience in work orders and arrange warehouses kitchen first in first out.

➢ Sous Chef: -
OryxHotel (192 Rooms and 6 outlets). pre-opening(May2014_to_March2015). Aqaba.jordan.
Assistant Chef and arrange the kitchen and follow up on all the events in the hotel. I had good experience International Food.

1. Senior Chef De Party, pre-opening(April 2005 – April2014) Aqaba - Jordan.
IHG InterContinental Hotels Group – InterContinental Aqaba Resort
Joined as second cook , then because I had good experience in Italian Food ,Mexican Food , Sea Food, Fast Food , Steak House and International Food I developed to become first cook and in charge of Italian Restaurant .The management of the Intercontinental Hotel and the executive chef awarded me to be Demi Chef .During my career in the hotel , my manager developed and awarded me to become as a leader in my job. Then I developed myself in other sections and I was very hardworking and outstanding, so the chef gave the chance to become a senior chef. I proved that I was the best in my field of work. My ambition is to get higher positions in my work.

As one of the opening team, in the following locations:
o Beach pool- ala carte –fast food.
o Room service- ala carte (international)
o Hot Kitchen – buffet (breakfast –lunch-dinner)
o Burj Al Hamam( Lebanese cuisine- seafood cuisine )
o Deli Café ( Italian Pizza –ala carte- Italian cuisine )
o Cote DorRestaurant(steak house- international cuisine)
o Martini Restaurant –international cuisine- Chinese cuisine)
2. Mexican Corner Restaurant,pre-opening Saudi Arabia (Nov 2002 – Feb2005)Saudi Arabia.
In Saudi Arabia, I worked as an Italian Chef and chef seafood cuisine, and I was in charge of Mexican Section and International Section. There I developed myself in this field

3. Chaw Gelato & Hat Burger restaurantspre-opening (Jun 2001 –Aug2002).
I was restaurants chef in the Italian Restaurant and I proved my hardworking. I was also a chef in international fast food restaurants, so the chef admired my work and took me to Saudi Arabia with him.

4. Seven Seas Restaurant (Sea Food Rest) (Jan 2000- Apr 2001)
I worked in the Italian section as Chef; I got excellent experience in international sea food.

5. GRAPPA / Italian Restaurant (Aug 1999 – Dec 2000)
I was in charge of the Italian Pizza section (charcoal oven).

6. SUBWAY pre-opening (Mar 1999 – Aug 1999)
It's an American snack sandwiches. “SUBWAY" developed and then it offered pizza and I was the responsible for that.

7. Mamamia / Italian Restaurant (Mar 1998 - Jan 1999)
I worked as an Italian cuisine chef.(Pizzaiolo)
8. Al Taboun Al Sharqi (May 1996 – Apr 1997)
I worked as an Italian pizza chef, (charcoal oven) live cooking.

9. Torino Restaurant pre-opening (Italian) “July/1994 – January/1996
I practiced by the assistance of an Italian Chef till I became professional in this kind of food and charcoal oven pizza. Then I practiced on the management of the kitchen.
• HACCP “Food Safety “– Intercontinental.
• Food Hygiene _Intercontinental
• Be My Guest Training – Intercontinental.
• Fire & Life Safety – Intercontinental.
• 2 English Courses – Life Center, Intercontinental.
• Food Costing
• FLS 10 Minutes Modules Training
• Service leadership.

• Supervising the kitchen function.
• Managing the employees and facilities.
• Cost controls and analyses on an-going basis.
• Quality control levels of production and presentation.
• Guest service towards satisfaction.
• Cleanliness and kitchen hygiene.

Language Skills (5- excellent; 1- basic)
Language
Reading
Speaking
Writing
Arabic
5
5
5
English
3
3
3
Computer Skills Windows, MS Office and internet applications/ FBM System

Hobbies: Football, Action Movies, Reading
Will be furnished upon request.