Khalid Mohammad Eftaiha

Curriculum Vitae

Place & Date of birth: Amman, Jordan 18th October 1972 Nationality: Jordanian Marital status: Married Mobile Phone: +962 79 6604433 Private e-mail: [email protected]

CAREER OBJECTIVE

An entrepreneur and a management professional with 18 years of proven track record in driving businesses and managing major hospitality as well as F&B establishments, seeking a challenging position to contribute exceptional strategic planning, business development and management expertise for mutual growth. KEY SKILLS SUMMARY

 Over18 years of experience in the hospitality industry progressing with leading catering establishments from the position of a Cook to executive Chef.

 Certified HACCP.

 Strong Leadership and People Management skills.

 Computer literate of hospitality packages: Fidelio Front Office Food & Beverage, Sales & Catering and Micros. CAREER HISTORY

March-2011 – presents Group Executive Chef Ward Complex Restaurants

Ward Complex restaurants include 9 outlets as the following:

- WARD Rest. : Lebanese restaurant can accommodate 1600 persons, breakfast, lunch & dinner.

- Harmony Rest. : International Rest. Can accommodate 220 persons which include Mexican, Italian & American cuisine.

- Asiania Rest. : Asian Restaurant can accommodate 240 persons who include Japanees, Indian, and Chinese & Thailand cuisine.

- 360 Buffet : (Life cooking international buffet) it is a buffet contain most of the international brands & fresh way.

- Catering Kitchen: is an integrated kitchen which cans servers more than 5000 meals a day.

- Tehlayet WARD: Is a specialized branch of the Eastern sweets of various kinds and are distinct, high qualities.

- Conference Room: meeting & conference room can accommodate 450 persons which can serve coffee break & lunch or dinner buffet (five star services).

Main responsibilities are managing food production facilities to include the complex main kitchen banqueting kitchen and 9 Outlets kitchens and stewarding, Areas of responsibility include purchasing, quality assurance and loss preventative, budgeting and planning.

Responsibilities includes, Develops and standardizes production recipes to ensure consistent quality, manage and controls food costs, focusing on growing revenues and maximizing the financial performance of all outlets Ensuring customers satisfaction, developing and implementing strategies that deliver products and services to meet and exceed the customers’ expectations and provide a return on investment to the owners. Other responsibilities included, hiring, training and developing skilled work force, menu planning, engineering and pricing, maintaining and implanting effective hygiene standards. www.wardrest.com 2009-2011 Production Manager Al Dahafra Tourist Village & catering UAE Abu Dhabi

Main responsibilities are managing food production facilities to include the catering and banqueting kitchen, Outlets kitchens and stewarding, Areas of responsibility include purchasing, quality assurance and loss preventative, budgeting and planning.

Responsibilities includes, Develops and standardizes production recipes to ensure consistent quality, manage and controls food costs, focusing on growing revenues and maximizing the financial performance of all sites Ensuring customers satisfaction, developing and implementing strategies that deliver products and services to meet and exceed the customers expectations and provide a return on investment to the owners.

Other responsibilities included, hiring, training and developing skilled work force, menu planning, engineering and pricing, maintaining and implanting effective hygiene and HACCP standards.

2005 – 2009 Executive Chef Support Commercial Catering (www.scc.com) Amman-Jordan

Main responsibilities are managing and running the daily operation of all food production facilities to include the hot, cold kitchen, butchery, prep and pastry kitchen in addition to QAQS and stewarding.

Running catering production efficiently to provide quality food services for more than 5000 people per meal

Areas of responsibility include purchasing, quality assurance and loss preventative, budgeting and planning.

Develops and standardizes production recipes to ensure consistent quality, manage and controls food costs

Other responsibilities included, hiring, training & developing skilled work force, menu planning, Menu engineering and pricing, forecasting and budgeting, strategic business, planning and implementation, maintaining very good guests relations 2003 – 2005 Kitchen Manager Blue Fig: International Coffee

Main responsibilities are managing food production facilities to include the main kitchen and stewarding,

A responsibility includes, Develops and standardizes production recipes to ensure consistent quality, manage and controls food costs, focusing on growing revenues and maximizing the financial performance.

Ensuring customers satisfaction, developing and implementing strategies that deliver products and services to meet and exceed the customers’ expectations and provide a return on investment to the owners.

Other responsibilities included, hiring, training and developing skilled work force, menu planning, engineering and pricing, maintaining and implanting effective hygiene standards.

2000 –2003 Executive Chef Regency Hotel, West Bank, Hebron

Main responsibilities are managing food production facilities to include the hotel main kitchen banqueting kitchen and 9 Outlets kitchens and stewarding,

Responsibilities includes, Develops and standardizes production recipes to ensure consistent quality, manage and controls food costs, focusing on growing revenues and maximizing the financial performance of all outlets

Ensuring customers satisfaction, developing and implementing strategies that deliver products and services to meet and exceed the customers expectations and provide a return on investment to the owners.

Other responsibilities included, hiring, training and developing skilled work force, menu planning, engineering and pricing, maintaining and implanting effective hygiene standards.

1997 –2000 Corporate Chef Hard Rock Cafe, Amman – Jordan 1993–1997 Executive Sous Chef Villa D’Angelo (Italian Cuisine), Amman

1986 – 1993 Chef De Parti Intercontinental Hotel, Amman, Jordan Joined as a Trainee, charted a phenomenal growth path to merit promotion to the position of De Parti. EDUCATION

Vocational Training Center, Amman, Jordan Certification/diploma, Culinary Kitchen/ Kitchen Management LANGUAGES

Arabic, English. CERTIFICATES OF TRAINING'S

 Serve safe Food Safety Manager Certification, National Restaurant Association

 One day work shop on communication skills

 Serve safe Certification (completing standards established by National Restaurant Association for ServSafe Food Protection Manager

 Hazard Analysis Critical Control Point (HACCP)

 GMP & HACCP Requirements, Agricultural Engineers Association

 Awareness Course in GMP & HACCP Requirements, International Business Solutions

 One day work shop on effective meeting.

References available upon request