Tea Rajab

Experienced Chef with over 7 years of experience in the hospitality and food service industry across Qatar and Tunisia. Skilled in hot kitchen operations, Lebanese and Arabic cuisine, pizza preparation, catering, banquet production, and food presentation. Proven ability to work in fast-paced restaurant, hotel, and catering environments while maintaining high standards of food quality, hygiene, and customer satisfaction.

Experienced in preparing a wide range of dishes including Lebanese mezze, grilled meats, rice dishes, pizzas, Mediterranean cuisine, and international cuisine. Strong team player with excellent knowledge of food safety procedures, HACCP standards, kitchen operations, inventory control, and kitchen supervision. Seeking to contribute my culinary skills and dedication to a professional hospitality organization.

Chef de Partie (Hot Section) – Part-Time at Okra Catering (2026-01 – Present)

• Assisted in preparing Lebanese and Arabic dishes for catering events and banquets.
• Managed hot section duties, including cooking, plating, and food quality control.
• Prepared grilled meats, rice dishes, hot appetizers, and daily catering menu items.
• Followed HACCP, food safety, and hygiene standards.
• Worked efficiently during high-volume catering operations and special events.
• Collaborated with kitchen staff to ensure timely food production and service.

Chef at Pure Eats Co (2025-01 – 2026-12)

• Prepare and cook menu items according to company recipes and quality standards.
• Ensure food is prepared, cooked, and presented consistently.
• Monitor food quality, portion control, and kitchen hygiene.
• Maintain compliance with food safety and HACCP procedures.
• Assist in daily kitchen operations and service preparation.
• Work closely with team members to ensure efficient kitchen performance.
• Manage food storage and stock rotation according to safety standards.

Pizza Chef at Monoprix (2024-01 – 2025-12)

• Prepared a variety of traditional and gourmet pizzas in a high-volume environment.
• Managed dough production, fermentation, and proofing processes.
• Prepared sauces, toppings, and ingredients according to company standards.
• Operated pizza ovens and monitored cooking times for consistent quality.
• Maintained cleanliness and food safety standards throughout service.
• Assisted in inventory management and stock control.
• Ensured customer satisfaction through high-quality food preparation.

Demi Chef de Partie (DCDP) at Mövenpick Resort & Marine Spa Sousse (2019-01 – 2023-12)

• Assisted the Chef de Partie in supervising daily kitchen operations in a luxury hotel environment.
• Prepared and cooked a variety of international, Mediterranean, and Tunisian dishes according to hotel standards.
• Managed mise en place and ensured all ingredients were prepared for service.
• Maintained high standards of food quality, presentation, and portion control.
• Supported banquet, buffet, and à la carte food production for hotel guests and events.
• Supervised Commis Chefs and junior kitchen staff during food preparation and service.
• Ensured compliance with HACCP, food safety, and hygiene regulations.
• Assisted with inventory control, stock rotation, and kitchen organization.
• Worked efficiently under pressure during high-occupancy periods, weddings, conferences, and special events.

High School Diploma – Ibn Rochd High School