Atef Hamdan

The Head Chef is responsible for preparing authentic oriental and western sauces in a restaurant or hotel. He also supervises the kitchen and manages food preparation, ensuring the quality and consistency of dishes.

The Sauce

Chef also develops and updates menus, sources ingredients, and maintains inventory levels. They also train and supervise kitchen staff.

Head Chef - Premier Hospitality - Dubai

(2021-10)

Head Chef - Nasmet Bayrut Cloud Kitchen - Dubai

(2018-09 - 2021-10)

Head Chef - Crystal Catering - Dubai

(2015-04 - 2018-09)

Head Chef - Iraq Airlines - Iraq

(2013-10 - 2015-02)

Head Chef - Dar Aazar Restaurant - Lebanon

(2011-06 - 2013-09)

Head Chef - Abd Alwahab Restaurant - Lebanon

(2009-12 - 2011-05)

Chef - Al-Yamin Restaurant - Lebanon

(2007-02 - 2009-12)

Chef - Draj El-Tahon Restaurant - Lebanon

(2006-01 - 2007-02)

Chef - Al-Sultan Ibrahim Restaurant - Lebanon

(2003-12 - 2005-12)

Chef - Monti Alberto Hotel - Lebanon

(2003-03 - 2003-12)

Sauce Chef - Aen El-Hassa Restaurant - Lebanon

(2001-01 - 2003-02)

Chef De Partie - Cool Five Restaurant - Lebanon

(1999-05 - 2000-12)

Grill Chef - Mahanna Restaurant - Lebanon

(1999-01 - 1999-05)

Fast Food Chef - Bayt Nazha Restaurant - Lebanon

(1997-04 - 1998-12)

Chef Assistant - Abo Zeid Restaurant - KSA

(1995-04 - 1997-03)

Chef Assistant - Royal Galaxy Restaurant - Iraq

(1993-01 - 1995-03)

Chef Assistant - TRM Company - Iraq

(1991-02 - 1992-12)

• Knowledge of a wide range of food recipes, oriental and western sauces
• Manage kitchen staff and coordinate orders with different departments
• Supervise food preparation and cooking on time
• Manage daily production, preparation and serving of all food for hotel restaurants and room service to ensure consistent quality product is produced that meets all established standards
• Manage staff in scheduling, training, development, mentoring and consulting, and conducting reviews. Focus on attracting, interviewing, retaining and motivating employees while providing a safe work environment
• Schedule staff according to budget and business expectations
• Assist in training and mentoring kitchen staff, providing guidance on proper cooking techniques safety procedures and sanitation practices
• Lead and motivate culinary team, fostering a positive and inclusive work environment that promotes collaboration, creativity and professional growth. Prepare shift schedule, follow up on vacations and availability of required labor
• Cooperate with restaurant manager and determine price list
• Order food supplies and kitchen equipment as needed
• Train kitchen staff on preparatory work and use of equipment and tools
• Storage food products according to health and safety procedures
• Prepare periodic reports to determine budgets and expenses
• Apply health and safety standards and ensure hygiene procedures
• Motivate workers and provide a work environment that helps develop workers' performance
• Proficiency in dealing with various cooking methods
• Ability to work under pressure and make appropriate decisions
• Supervise proper handling and tracking of food returns from banquets at the end of events
• Direct proper sterilization of all kitchen facilities and equipment

Diploma - Basic Amadeius Course - Fayoum University (2009 - 2009)