Wessam Mattar

• As Head Pastry Chef from August 2012 to July 2024, I led a team in crafting high-quality pastries, desserts, and breads, specializing in both classic and innovative creations. I managed daily kitchen operations, ensured adherence to food safety standards, and developed seasonal menus that captivated guests. My role involved training and mentoring staff, optimizing workflows, and maintaining inventory. I consistently delivered exceptional culinary experiences, balancing creativity with efficiency. My leadership fostered a collaborative and inspiring environment, contributing to the overall success and reputation of the establishment.

As Senior Pastry Chef from August 2009 to May 2012, I led a talented pastry team in a high-end restaurant, overseeing the creation of innovative desserts, pastries, and breads. My role involved menu development, maintaining high-quality standards, and ensuring consistency in all baked goods. I also managed inventory, cost control, and collaborated with the culinary team to integrate new pastry concepts into the overall menu. My leadership contributed to the restaurant's reputation for excellence in desserts, while mentoring junior chefs and ensuring a smooth operation of the pastry department in a fast-paced, fine dining environment.

Served as Chef de Partie in a fast-paced, high-end kitchen, specializing in the preparation and presentation of a variety of dishes. Managed a specific section of the kitchen, ensuring consistent quality and timely service. Collaborated closely with the Head Chef to execute daily menus, focusing on precision and creativity. Maintained high standards of hygiene and safety, while training junior chefs and ensuring smooth kitchen operations. Demonstrated excellent time management and multitasking abilities during peak hours, contributing to an exceptional dining experience for guests.

As a Demi Pastry Chef from April 2008 to March 2009, I assisted the Pastry Chef in the preparation and presentation of a wide range of pastries, desserts, and baked goods. Responsibilities included daily production of high-quality items, maintaining kitchen cleanliness and organization, and ensuring adherence to food safety standards. I played a key role in executing recipes, plating desserts, and contributing to menu development. Additionally, I collaborated with the culinary team to ensure timely service and guest satisfaction, while honing my skills in pastry techniques and presentation in a fast-paced, high-end environment.

As a Pastry Chef from June 2007 to March 2008, I was responsible for leading the pastry team in a high-end kitchen, ensuring the creation of exquisite and innovative desserts, pastries, and baked goods. I developed new menu items, maintained consistency in quality, and supervised daily operations. My role involved overseeing ingredient sourcing, inventory management, and ensuring food safety standards were met. I also trained junior chefs and collaborated closely with the culinary team to deliver outstanding dining experiences, contributing to the restaurant’s reputation for excellence in pastry and dessert offerings.

As a Pastry Chef at Grand View Hotel - Petra, created and executed a wide range of desserts, pastries, and breads for daily service and special events. Responsible for menu development, including seasonal and custom creations. Worked closely with the culinary team to maintain high standards of quality and presentation. Managed inventory, ingredient sourcing, and ensured compliance with food safety regulations. Trained junior staff on pastry techniques and kitchen protocols, fostering a collaborative and efficient work environment. Contributed to an elevated dining experience through innovative and beautifully crafted desserts.

As a Trainee Chef from October 2001 to October 2003, I honed foundational culinary skills in a dynamic kitchen environment. Gained hands-on experience in food preparation, cooking techniques, and kitchen organization while working under the guidance of experienced chefs. Developed proficiency in creating dishes, managing ingredients, and ensuring adherence to food safety standards. Contributed to daily operations, including mise en place, cooking, and plating, while learning the importance of teamwork, time management, and attention to detail. This role provided a solid foundation for my culinary career, instilling a deep passion for cooking and a commitment to excellence.

A chef-in-training from September 2001 to September 2003, focusing on foundational culinary skills and techniques. During this period, gained hands-on experience in a professional kitchen environment, mastering essential cooking methods such as sautéing, grilling, baking, and sauce preparation. Developed expertise in knife skills, ingredient selection, and flavor balancing while working under seasoned chefs. The training also included lessons in kitchen safety, sanitation, and food presentation. This year-long program laid the groundwork for a successful culinary career, providing a strong base in both classical and contemporary cooking techniques, along with essential kitchen management and teamwork skills.