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Exceptionally innovative Sous Chef with more than seven years of experience in operations on largest exhibitions taking place in middle east, weddings, catering, VVIP events and conferences, etc. Preparing a wide variety of unique dishes Proficient in numerous cooking techniques and cuisines with talent for working with ingredients from countries around the world. Proven leadership skills with a track record of training, developing, and fostering strong teams focused on quality, presentation, cost containment, and safety.
Capital Hospitality by ADNEC - Abu Dhabi, United Arab EmiratesF&B kitchenDecember 2017 - Now · 1 year and 2 months
• Work with the executive chef to produce diversifying menus in accordance with the company’s policy and vision. • Come up with new dishes which appeal to the clients, whenever required. • Produce high quality dishes that follow up the established and level up to location’s standards as well as to clients’ requirements. • Plan the food design in order to create a perfect match between the dish’s aspect and its tastes. Train the auxiliary kitchen staff in order to provide best results in minimum time and using at the maximum of the available resources.
Chef de partie
Abu Dhabi National Exhibitions Company - Abu Dhabi, United Arab EmiratesF&B kitchenJanuary 2016 - December 2017 · 1 year and 12 months
Demi chef de partie
Abu dhabi national hotels & compass - Abu Dhabi, United Arab EmiratesF&B kitchenJanuary 2014 - December 2015 · 1 year and 12 months
Commis chef -banquets
Four seasons hotel amman - Amman, JordanF&B kitchenMay 2013 - September 2014 · 1 year and 5 months
Geneva hotel amman - Amman, JordanF&B kitchenJanuary 2010 - January 2013 · 3 years and 1 month
Vocational training centerJanuary 2010 - January 2011
- ● Able to work under pressure
- Dedication and hard work
- Good at multitasking
- Good leadership skills
- Highly motivated
- Inventive and creative
- Kitchen hygiene
- Sociable personality
- Strong communicator
- team managment