Ali Abulail

I would like to gain more experience working a full time position as a chef. I am a perfect fit for the job due to my abundance of experience and eagerness to learn more.

Line Cook - Romero Italian Restaurant - Amman, Jordan

(1997 - 2006)

• Prepare food for persons on specialized diets (i.e, diabetic , salt restricted, Religious) and/or modified texture diets (i.e., pureed, ground)
• Reconstitutes and heats convenience food; heats, steams, or bakes frozen and canned food
• Prepares salads, Desserts and beverages

Line Cook - Holiday Inn Resort - Amman, Jordan

(2006 - 2010)

• Assembles food for transportation, as required, by measuring out food, placing in proper containers, and loading hot and/or cold food carts; receives and unloads
• Inspects food and food products prior to use and consumption for quality and freedom from contamination and spoilage; rotates stored food stock to ensure proper and timely usage
• Receives and puts away stock such as canned goods, paper products, fish, meats , cereal, flour , sugar and eggs; maintains inventory and orders food items as necessary
• May assist in training other workers and resident helpers in related tasks

Sous Chef - The Pasta House Company - St. Louis Missouri

(2011 - 2013)

• Perform a full cooking and food preparation assignments using independent judgment. Actions are normally determined by specific instructions from the supervisor or by following well-defined procedures, methods, and practices
• Lead worker overseeing the work of lower-level cooks and less-skilled kitchen helpers
• Prepares and cooks meats, vegetables, and dishes for general and/or modified diet menus using hand and power kitchen utensils and equipment
• Prepares food for special occasions such as meetings, birthday, and holiday celebrations.
• Consistently produce exceptional menu items
• Enforced appropriate work flow and quality and temperature

Catering Associate\Cook - Dignity Health - Chandler, Arizona

(2013 - 2015)

• Follow oral and written instructions such as policies and procedures.
• Perform a variety of work and follows procedures consisting of several steps or that require judgment in completing a sequence of tasks
• Take patients menu selections prior to each meal and adheres to diet and allergy restrictions for patient food orders
• Knowledge of diet restrictions and comfortably answer questions.
• Offer alternatives to menu allowed on prescribed diet in accordance with allergies sensitivities, cultural, ethnic and religious preferences when patient inquires or needs additional selections (following provided guidelines).
• Assembles trays according to patients menu on ticket in a timely and accurate manner and follows tray presentation and condiment standards
• Serve and retrieves patient trays from patient rooms in a courteous and professional manner.
• Communicates any patient related problems/concerns to appropriate personnel, in a timely manner following departmental procedures
• Follow established food-handling practices to maintain food safety standards and comply with infection control procedures

Sous Chef - D’Vine Bistro - Chandler, Arizona

(2015 - 2016)

• Create menu items
• Cook in a timely manner
• Cook with respect to dietary/religious/cultural/ethnic restrictions
• Prep food
• Order produce and cooking equipment for the kitchen
• Communicated any staff related problems to personnel

Kitchen Manager - Aramark - Denver, Colorado

(2016 - 2018)

• Cook in a timely manner
• Cook with respect to dietary/religious/cultural/ethnic restrictions
• Prep food
• Order produce and cooking equipment for the kitchen
• Communicated any staff related problems to personnel

Store Manager - iHop - Denver, Colorado

(2018 - 2020)

• Scheduling
• Running Kitchen and front
• Basic Accountiung

Bishop High school

Bachelors of Business Administration - Jordan ASRAA University