Mosaab Tawil
Oakville,ON
Summary
Experienced Chef with More than 10 year record of success. Consistently produces high-quality dishes to give every customer
memorable experience. History of effectively training staff to handle high workloads.
Overview
18
18
years of professional experience
2
2
Languages
Work History
Chef
Saraya Resturant
03.2023 - Current
- Prepped daily menu items to quickly deliver upon request.
- Planned and directed high-volume food preparation in fast-paced environment.
- Maintained well-organized mise en place to keep work consistent.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Seasoned and marinated cuts of meat, poultry and fish.
- Placed orders to restock items before supplies ran out.
- Ordered new ingredients and supplies to meet expected needs.
- Collaborated with staff members to create meals for large banquets.
- Signed for deliveries, checked items into inventory and stocked goods into proper locations.
- Trained new staff on food preparation and safety procedures.
- Prepared meals from scratch using authentic, popular recipes to generate repeat business.
Event Chef
Self Employed
02.2021 - Current
- Cooked for large groups of people and managing various types of food for large events.
- Created catering menu based upon client specifications, event type, dietary needs, and budget.
- Ordered food items and supplies needed to fulfill catering jobs.
- Crafted exciting catering options for clients.
Chef
Princess Shawarma
08.2019 - 05.2020
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
- Prepared food items in compliance with recipes and portioning control guidelines.
- Checked for quality, kept track of old and new items and rotated stock to confirm freshness of food and ingredients.
- Managed time by organizing and prioritizing kitchen duties to prepare and serve food quickly.
- Seasoned and cooked food according to recipes or personal judgment and experience.
- Planned menus for different events, seasons and customer requests.
Chef Manager
Sultana Resturant
06.2014 - 04.2018
- Kept kitchen staff in compliance with safety and food regulations to reduce opportunities for illness or accidents.
- Placed food orders with suppliers on weekly basis, taking into account kitchen budget and expected demands.
- Pitched in to work line during busy periods or in place of sick employees.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Developed new culinary programs that increased customer satisfaction and operational excellence levels.
- Trained staff on proper cooking procedures as well as safety regulations and productivity strategies.
- Instituted positive kitchen atmosphere for staffers through effective communication, consistent training and skill development.
Chef
Havana Resturant
04.2008 - 02.2013
- Interviewed, trained and hired kitchen staff and launched operational improvements, reducing diner wait time for food preparation and service
- Prepared ingredients, garnishes and side dishes in advance to expedite meal service
- Supervised food preparation, plating and presentation to increase quality
- Prepared high-quality dishes to delight customers and draw in new clientele
- Created new recipes, taking advantage of seasonal ingredients and customer trends.
- Placed orders to restock items before supplies ran out.
- Handled and stored food to eliminate illness and prevent cross-contamination.
Sous Chef
IL Mulino
05.2006 - 02.2008
- Acted as head chef when required to maintain continuity of service and quality.
- Planned and directed high-volume food preparation in fast-paced environment.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
- Assisted with menu development and planning.
- Mentored kitchen staff to prepare each for demanding roles.
Education
Associate of Arts - Business Administration
Keiser University
Orlando, FlSkills
- Kitchen operations management
- Menu development
- Train staff
- Cook consistent dishes
- Food safety
Timeline
Chef
Saraya Resturant
03.2023 - Current
Event Chef
Self Employed
02.2021 - Current
Chef
Princess Shawarma
08.2019 - 05.2020
Chef Manager
Sultana Resturant
06.2014 - 04.2018
Chef
Havana Resturant
04.2008 - 02.2013
Sous Chef
IL Mulino
05.2006 - 02.2008
Associate of Arts - Business Administration
Keiser University
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