Omar Salah Hijjawi
Amman,AM
Summary
Seeking an opportunity to get a job that will utilize and challenge my experience as a Chef de Partie. Proven Head Chef with expertise in quality control, menu creation, and team collaboration. Known for maintaining high standards and motivating staff to achieve excellence in food preparation and presentation. Dynamic culinary professional with over 5 years of experience in high-volume food operations. Skilled in menu design, cost control, and fostering a motivated team environment that prioritizes quality and guest satisfaction. Results-driven Head Chef recognized for exceptional organizational skills and initiative. Proven ability to oversee quality production and motivate teams, ensuring adherence to the highest culinary standards.
Overview
9
9
years of professional experience
1
1
Certification
Work History
Head Chef
Budz & Flip
10.2021 - Current
- Ensure that the production, preparation, and presentation of food are always of the highest quality.
- Full awareness of all menu items, their recipes, methods of production and presentation standards.
- Operate and maintain all department equipment and reporting of malfunctioning.
- Have excellent knowledge of menu creation, whilst maintaining quality and controlling costs in a volume food business.
- Ability to produce own work in accordance with a deadline and to assist and encourage others in achieving this aim.
- Checks periodically expiry dates and proper storage of food items in the section.
- Consults daily with Sous Chef and Executive chef on the daily requirements, functions and about any last-minute events.
- Guides and trains the subordinates daily to ensure high motivation and economical working environment.
- Should be able to set an example to others for personal hygiene and cleanliness on and off duty.
- Daily feedback collection and reporting of issues as they arise.
- Assess quality control and adhere to hotels service standards.
- Carry out any other duties as required by management.
Chef
Al-Haqeeqa Tv
02.2023 - 03.2024
- Managed inventory and ensured fresh ingredients for daily meal preparations.
- Prepared diverse dishes for live cooking segments and special programming.
- Collaborated with production team to align menu with broadcast schedules.
- Coordinated with suppliers to source high-quality ingredients for culinary projects.
- Executed food presentations that enhanced visual appeal for on-screen delivery.
- Developed seasonal menus reflecting local cuisine trends and audience preferences.
- Maintained cleanliness and organization of kitchen workspace throughout shifts.
- Prepared diverse menus for live broadcasts and special events.
- Collaborated with production team to coordinate meal timings and presentations.
- Maintained high standards of food safety and sanitation in kitchen operations.
Chef De partie
The Fries Shop
06.2019 - 09.2021
- Ensure that the production, preparation, and presentation of food are always of the highest quality.
- Ensure highest levels of guest satisfaction, quality, operating and food cost on an ongoing basis.
- Knowledge of all standard procedures and policies pertaining to food preparation, receiving, storage and sanitation.
- Full awareness of all menu items, their recipes, methods of production and presentation standards.
- Follows good preservation standards for the proper handling of all food products at the right temperature.
- Operate and maintain all department equipment and reporting of malfunctioning.
- Ensure effective communication between staff by maintaining a secure and friendly working environment.
- Establishing and maintaining effective inter-departmental working relationships.
- Have excellent knowledge of menu creation, whilst maintaining quality and controlling costs in a volume food business.
- Personally, responsible for hygiene, safety and correct use of equipment and utensils.
- Ability to produce own work in accordance with a deadline and to assist and encourage others in achieving this aim.
- Checks periodically expiry dates and proper storage of food items in the section.
- Consults daily with Sous Chef and Executive chef on the daily requirements, functions and about any last-minute events.
- Guides and trains the subordinates daily to ensure high motivation and economical working environment.
- Should be able to set an example to others for personal hygiene and cleanliness on and off duty.
- Daily feedback collection and reporting of issues as they arise.
- Assess quality control and adhere to hotels service standards.
- Carry out any other duties as required by management.
Chef De partie
Free the Fork
01.2018 - 06.2019
- Have excellent knowledge of menu creation, whilst maintaining quality and controlling costs in a volume food business.
- Daily feedback collection and reporting of issues as they arise.
- Ensure that the production, preparation, and presentation of food are always of the highest quality.
- Knowledge of all standard procedures and policies pertaining to food preparation, receiving, storage and sanitation.
- Operate and maintain all department equipment and reporting of malfunctioning.
- Ability to produce own work in accordance with a deadline and to assist and encourage others in achieving this aim.
- Assess quality control and adhere to hotels service standards.
- Full awareness of all menu items, their recipes, methods of production and presentation standards.
Chef de Partie Assistant
Awani
11.2016 - 12.2017
- Company Overview: Dubai
- Accurately measuring meal ingredients for the Chef de Partie.
- Preparing meal ingredients, which includes seasoning of different meats as well as washing, peeling, and chopping vegetables and fruits.
- Preparing basic salads and sauces as directed by the Chef de Partie.
- Receiving deliveries and verifying that all ordered items have been delivered and are of good quality.
- Taking inventory of restaurant supplies and notifying the supervisor of low or depleted supplies.
- Discarding all expired and spoiled food items stored in the stock rooms, refrigerators, and freezers.
- Performing basic cleaning duties and ensuring that workstations are properly sanitized.
- Plating and presenting meal items as per the Chef de Parties' instructions.
- Dubai
Education
Diploma Degree in Culinary Arts - Food Science
Amoon Collage
Amman Jordan06-2015
Skills
- Ability to organize and manage the work of a high-level office
- Good judgment
- Initiative
- High sense of responsibility
- Teamwork spirit
- Good negotiation skills
- Food safety
- Menu creation
- Quality control
- Culinary presentation
- Inventory management
- Cost control
- Team collaboration
- Time management
- Food pairing
- Purchasing management
- Team management
Certification
- Amoon Collage Training
- Healthy Food
- Food Handler Manager
References
- Chef Ramez al Nemer, 00 971 527621576, Chef executive at Awani
- Chef Tareq Zakhor, 962 7 9529 5147, Chef executive at Free the Fork
Languages
- Excellent Arabic
- Good English
Personal Information
- Date of Birth: 04/24/96
- Nationality: Jordanian
- Place of Birth: Amman
Timeline
Chef
Al-Haqeeqa Tv
02.2023 - 03.2024
Head Chef
Budz & Flip
10.2021 - Current
Chef De partie
The Fries Shop
06.2019 - 09.2021
Chef De partie
Free the Fork
01.2018 - 06.2019
Chef de Partie Assistant
Awani
11.2016 - 12.2017
Diploma Degree in Culinary Arts - Food Science
Amoon Collage
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