Yazan Salameh
As Salimiyah,Kuwait
Summary
Experienced culinary professional specialising in smoked meat and grilling techniques, with knowledge of Arabic, Italian, Chinese, and Continental cuisines. Focused on menu creation and recipe development aligned with guest preferences. Strong kitchen management and team leadership skills ensure efficiency and quality, complemented by expertise in food safety standards (HACCP) and inventory control.
Overview
1
1
Certification
1
1
year of post-secondary education
10
10
years of professional experience
Work history
Sous chef
Meat Moot – Kuwait Salmiya
Kuwait Salmiya
2024.12 - Current
- Smoked meat and steak using traditional methods to enhance flavour and quality
- Streamlined kitchen processes by implementing effective time management strategies.
- Maintained high standards of food preparation by following recipes accurately.
- Ensured proper storage of raw materials adhering to health standards.
Sous Chef
LITO - Kuwait / Avenues mall
Kuwait
2024.10 - 2024.12
- Facilitated international communications
Executive Chef
Chef Eyad – Kuwait Salmiya
Kuwait Salmiya
2023.07 - 2024.10
- Smoked Meat & Steak
Sous Chef
ZINCO Restaurant – Amman
Amman
2021.06 - 2023.07
- International Food
Dimi Chef
VEER Restaurant – Amman
Amman
2020.12 - 2021.05
- Italian Food and steak
Chef De Partie
Dead Sea Spa Resort, Ded Sea
Ded Sea
2018.06 - 2020.12
- International / Ala card
Comi 1
Jamida Khanum – Amman
Amman
2017.02 - 2018.06
- Arabic Food / Traditional Jordanian
Comi 3
Ward Restaurant
2016.01 - 2017.02
- Chinese Food
Education
Institute Hotel Education Marka Jordan
Marka, Jordan 2015.01 - 2016.01
Skills
- Expertise in smoked meat, steak preparation, and grilling techniques
- Strong knowledge of international cuisines (Arabic, Italian, Chinese, and Continental)
- Menu creation and recipe development tailored to guest preferences
- Kitchen management and team supervision with focus on efficiency and quality
- Excellent food presentation and plating skills
- Deep understanding of hygiene, sanitation, and food safety standards (HACCP)
- Inventory control, cost management, and portion control
- Strong leadership and teamwork abilities
- Excellent communication and interpersonal skills
- Problem-solving and decision-making under pressure
- Time management and task prioritization
- Creativity and adaptability in fast-paced environments
- Positive attitude and high sense of responsibility
- Conflict resolution and motivational approach
- Attention to detail and commitment to excellence
- Continuous learning and openness to feedback
Certification
- Safety Food: A complete course in preserving foods and methods of dealing with them in the kitchen
- SMOKED MEAT AND STEAK: I took an accredited course in Dubai in cooking smoked meats of all kinds and steaks
- STEAK INTERNATINAL and Grilled Turkish meat: I completed an intensive culinary course in Turkey specializing in the preparation and cooking of various types and cuts of meat, with a strong focus on steak techniques and presentation.
Language
English
Arabic
Timeline
Sous chef
Meat Moot – Kuwait Salmiya
2024.12 - Current
Sous Chef
LITO - Kuwait / Avenues mall
2024.10 - 2024.12
Executive Chef
Chef Eyad – Kuwait Salmiya
2023.07 - 2024.10
Sous Chef
ZINCO Restaurant – Amman
2021.06 - 2023.07
Dimi Chef
VEER Restaurant – Amman
2020.12 - 2021.05
Chef De Partie
Dead Sea Spa Resort, Ded Sea
2018.06 - 2020.12
Comi 1
Jamida Khanum – Amman
2017.02 - 2018.06
Comi 3
Ward Restaurant
2016.01 - 2017.02
Institute Hotel Education Marka Jordan
2015.01 - 2016.01