Wael Soliman

• Hired, managed, and trained kitchen staff.
• Trained junior chefs in advanced culinary techniques and food safety procedures, helping them grow professionally within the industry.
• Handled and stored food to eliminate illness and prevent cross-contamination.
• Managed food costs effectively with careful menu planning, accurate portion control, and utilization of seasonal ingredients.
• Created recipes and prepared advanced dishes.
• Placed orders to restock items before supplies ran out.
• Oversaw kitchen equipment maintenance schedules, ensuring reliable performance and longevity of crucial appliances.
• Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
• Coordinated employee schedules and developed staff teams to boost productivity.
• Arranged for kitchen equipment maintenance and repair when needed.

• Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
• Planned and directed high-volume food preparation in fast-paced environment.
• Mentored junior kitchen staff, fostering a collaborative work environment that improved overall team performance.
• Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
• Assisted in the development of staff training programs, improving overall consistency and efficiency within the kitchen environment while fostering professional growth among junior team members.
• Food production and order according to standard
• Food coast and QAQC

• Supported head chef in menu creation, incorporating seasonal ingredients for innovative dishes.
• Enhanced kitchen efficiency by streamlining prep work and implementing time-saving techniques.
• Provided support in all areas of the kitchen as needed, demonstrating versatility and adaptability under pressure.
• Plated meals paying special attention to garnishes and overall presentation.
• Rotated stock to use items before expiration date.

Pre opening hotel

Charge for hot section continental food

Traning for staff hot to prepare the food and ingredients

Order to store and food supliar

Check the expiration date

• Maintained a clean and sanitary work environment in compliance with health department standards.
• Enhanced kitchen efficiency by streamlining prep work and implementing proper mise en place techniques.
• Supported chef de partie in daily mise-en-place, assigned preparation projects and inventory activities.

Assistant head chef of oriental section and continental

Managing the food production and handle store dry items and check expiration date

Pre opening hotel

Assistant of chef De Partie in hot section for buffet

Managing the preparation section

Check the store items

• Followed recipes and chef instructions to prepare food correctly.
• Plated and presented food following chef requirements.
• Collaborated with other kitchen staff members to ensure smooth workflow during peak dining hours.
• Maintained clean, trash-free workspaces to maximize productivity and safety.

I’m traning for all sections to learning

How the kitchen operation

And cling the vegetables and store