Sulieman Aldouba

Prepare and cook daily meals for residents following dietary and nutritional requirements Plan menus and ensure meal variety while maintaining quality and presentation standards Monitor food preparation, portion control, and kitchen hygiene in compliance with food safety regulations

Chef at Trinity Lodge Retirement Community (2024-12 – Present)

• Prepare and cook daily meals for residents following dietary and nutritional requirements
• Plan menus and ensure meal variety while maintaining quality and presentation standards
• Monitor food preparation, portion control, and kitchen hygiene in compliance with food safety regulations
• Manage food inventory, stock rotation, and ordering supplies as needed
• Coordinate with kitchen staff to ensure smooth daily kitchen operations
• Accommodate special dietary needs and modified meal plans for residents
• Maintain cleanliness and sanitation of kitchen equipment and work areas
• Ensure high standards of food quality, safety, and resident satisfaction

Head Chef at Jerusalem Shawarma (2023-09 – 2024-12)

• Handling central kitchen daily operation for multiple outlets
• Dealing with supplier from ordering, purchasing, receiving goods
• Manage a team of 13 central kitchen staff plus outlet's chefs ensuring smooth operations
• Maintain high standard of cleanliness and food safety following Canadian Food Regulation
• Monitor inventory and ordered supplies as needed
• Monitor kitchen budget and food and cost control measure

Executive Sous Chef at Bab Al Shams A Rare Finds Desert Resort (2022-10 – 2023-09)

• Handling kitchen operation of multiple dining outlets, including Pastry, Lobby and Room Service
• Assisting the Executive Chef controlling with overall kitchen management, administration, and operations
• Obtaining feedback on product quality and service levels
• Responding to and handling guest complaints and problems
• Ensuring all recipes and product yields are accurately costed and reviewed
• Training and coaching

Head Chef at Group Yannick Alleno Hotel One& Only The Palm Jumeirah (2018-09 – 2022-10)

• Handling and preparing Breakfast, Lunch and Dinner Buffet & ALa Carte
• Handling and preparing Brunch Buffet including Italian night buffet and Arabic night buffet, Asian night buffet
• Food Cost Control, stock ordering and dealing with supplier
• Handling and preparing international cuisine for banquet event such as wedding, set menu
• Involving in Menu Engineering with Restaurant Manager on a monthly basis as well as implementing New Menu together with Executive Chef
• Dealing directly (on behalf of Executive Chef) with Food Supplier regarding food sampling for any new menu changes

Assistant Chef de cuisine at Group Yannick Alleno Hotel One& Only The Palm Jumeirah (2015-06 – 2018-09)

• Handling Arabic cuisine for Main Kitchen and In Room dining
• Preparing Arabic cuisine for any function in banquet
• Preparing and handling Arabic cuisine for Brunch buffet
• As a part of Arabic food menu changing for room dining and brunch menus Arabic Menu and Recipe preparations for 101 and zest restaurant
• Costing, ordering, dealing with any supplier regarding menu and ingredients

Junior Sous Chef at Jumeirah Hospitality Resort (2012-12 – 2015-06)

• Conference and Incentives Kitchen & main kitchen
• Prepared and cooked meats, vegetables, and casserole dishes for general and modified - diet menus using hand and power kitchen utensils and equipment
• Working group meeting to work every day to make sure that staff is correctly
• Cost, budget, and recourses management
• Sections sure that is working properly
• Establishing menu diversities on monthly basis to avoid repetition and food aversion
• Make a menu planning, Standard Recipes, Costing and Standard Food presentation
• Responsible for completing the daily checklist regarding Mep and food storage

Chef de Partie at Jumeirah Hospitality Resort (2008-06 – 2012-12)

Demi Chef de Partie at Four Seasons Hotel (2006-05 – 2008-02)

– Al Sanamin Technical High School (1999)