wasfi Alawneh

my cv please see my cv 

Date of birth:        12/01/1975           Place of birth:       Amman

Nationality:          Jordanian              Marital status:      Married

Key Achievements: 

• World Master Chefs Society Member                                                   
• Comprehensive knowledge of Kitchen and F&B and hotel operations based on the experience in the past 24 years of luxury hotels                                
• Development of Corporate F&B Pre-opening Countdown training plan for food and beverage areas openings
• Management training delivery – Behavior Based Interviewing, Breakthrough Standards Performance
• Certified property with Hygiene and sanitation 
• Specialized in developing restaurant concepts and work on all related critical paths 
• Hotel Openings:         
• Holiday inn  Hotel Amman
• movinpick Hotel  Aqaba
• Marriott  Hotel dead sea 

Professional Experience

, 2021 – coral tower hotel 

Executive Chef

• In charge of the entire culinary operations including staff organizations, hiring, training and development plans, also changing all menus with proper market study and costing with pricing
• Set high standard of HACCP 
• recertification 
• Re open the closed outlets including concept briefs and operational standards
• Assure that all standard operating procedures for revenue and cost control are in place and consistently utilized
• In charge of 2 restaurants plus busy banqueting operations
• Setup policies and procedures of all kitchens and communicate them accordingly
• Formulate and recommend changes to insure customer and staff satisfaction
• Create and implements development plans for colleagues 
• Create recipes with training plan for all staff in the restaurants

, 2019 – 2021 Marriott  hotel 

Executive Chef

• In charge of the entire culinary operations including staff organizations, hiring, training and development plans, also changing all menus with proper market study and costing with pricing
• Set high standard of HACCP and make sure that PIC program is enrolled to insure recertification 
• Re open the closed outlets including concept briefs and operational standards
• Assure that all standard operating procedures for revenue and cost control are in place and consistently utilized
• In charge of 3 restaurants plus busy banqueting operations
• Setup policies and procedures of all kitchens and communicate them accordingly
• Formulate and recommend changes to insure customer and staff satisfaction
• Create and implements development plans for colleagues 
• Create recipes with training plan for all staff in the restaurants

2017 –2019 instructor culinary art and executive chef ammon college century park hotel 

Executive Chef

• In charge of the entire kitchen operations including staff organizations, hiring, training and development plans, also changing all menus with proper market study and costing with pricing
• Set high standard of HACCP and make sure that PIC program is enrolled to insure recertification 
• Assure that all standard operating procedures for revenue and cost control are in place and consistently utilized
• Instructor for the student 
• Help plan and approves external and internal development of colleagues
• Setup policies and procedures of all kitchens and communicate them accordingly
• Formulate and recommend changes to insure customer and staff satisfaction
• Create and implements training calendar with plans for colleagues 
• Check on daily basis guest comments and feedbacks for better results

 2015- 2017 intercontinental hotel

Executive  Chef

• Develop an operating manuals for each of the kitchens; after approval, monitor and take corrective action as necessary to help assure that goals are attained
• Open a 4 hotel for armed forces 
• Assure that effective orientation and training for new staff and professional development activities for experienced staff are planned and implemented
• Inspect to ensure that all safety, sanitation, energy management, preventive maintenance and other standards are consistently met
• Help plan and approves external and internal development of colleagues
• Plan and prepare the organizational chart, staffing and scheduling procedures and job description/specifications for all kitchen staff
• Research new products and develops an analysis of the cost/profit benefits
• Monitor purchasing and receiving procedures for products and supplies to ensure proper quantity, quality and price for all purchases
• Review new techniques for food preparation and presentation in a manner and variety to maximize guest satisfaction and to minimize food costs

2014- 2015 Six senses resort Evason Main hot spring &spa 

Executive Chef

• Develop an operating manuals for each of the kitchens; after approval, monitor and take corrective action as necessary to help assure that goals are attained
• Develops new procedures and special promotions that will improve guest patronage under the guidelines of Company’s policies.
• Coordinate the development, interpretation and implementation of hotel policies, operating procedures and training programs, manuals, directives, menus, work schedules, rules and regulations for the kitchen staff.
• Budget and expense and manning control
• Monthly analysis of Hygiene audit and development of action plan to address areas of improvement   
• Handle all guest complaints related to food in all outlets.
• Responsible for obtaining maximum results in the utilization and appearance of the kitchen areas, the quality levels, performance and standards of production.
• Develops new techniques of cooking skills towards maximum guest satisfaction at minimum operating costs.
• Develop and maintain effective communications between all kitchens.

2012- 2014    Marriott hotel Petra 

Executive Chef

• Coordinate the development, interpretation and implementation of hotel policies, operating procedures and training programs, manuals, menus, work schedules, rules and regulations for the kitchen staff.
• Handle all guest’s complaints and requests in all food and beverage areas, and in charge of obtaining maximum results in the utilization and appearance of all kitchen areas, the quality levels, performance and standards of production and develop new techniques of cooking towards maximum guest satisfaction at minimum operating costs. 
• Maintain up-to-date records on kitchen staff attendance, appearance, standards, payroll and disciplinary action.
• Working with Purchasing to establish quality requirements from external suppliers.
• Monitoring quality performance by spot checking and communicating to each kitchen chef.
• Aid each kitchen chef in giving the necessary training to their staff.
• Develop and maintain effective communication between all Kitchens

2007- 2012 The royal Hashemite court, palace of the king-Jordan   

Executive Sous Chef-Privet chef 

• Production line on daily basis, highest food safety standards, under most professional international suppositions.
• Set standards and communicate them to all employees on regular basis.
• Cook for the king and the queen and all the prince
•  Preparing the appropriate meals for the king's guests

2005- 2007 Marriott Dead Sea        

Italian Sous Chef

• Assist the executive chef to setup all kitchens with the OS&E and kitchen utensils
• Forecast workloads and checks work schedules prepared by sous chefs for all restaurants, lounge, and room service and stewarding.
• Assist and produce recipes for food expenses and pricing.
• Supplier audits with alternative products as plan B & C
• Italian restaurant opening team in charge 

2002- 2005 Bristol        Hotel –Jordan 

Sous Chef

• Manage the consistency of quality and efficiency of food all Restaurants and banqueting facilities
• Ensure all equipment is kept in perfect working condition and reports any deficiencies to the proper department. 
• Control standards, performance, employees' conduct, dress code, appearance, sanitation, etc., according to established policies. 

1999- 2002 Movenpick resort 

          CDP Chef 

• Assisting with implementation of training program for the                     department, in conjunction with the Executive SOUS Chef.
• Follow up on recipes, preparation that all is in order before service
• Prepare staff duty roster and report any issue to the Executive Chef

1997-, ‏1999 Holiday inn hotel Amman 

Dime Chef

1995- , ‏1997 the castle hotel- Petra  

Commie chef 

1993- 1995 intercontine

food diploma 

Food production and kitchen management