abdul souli

EXECUTIVE CHEF

Profile summary

I am a strong, confident, competent and culinary trained chef with culinary degree specialized in Seafood, Fish, Italian, French, Mediterranean, Fusion and Middle Eastern cuisine vegetarian meals familiar with all allergies and how to avoid them. I worked as a executive chef in river cruise ships in Europe and the Mediterranean and Adriatic Sea for high profile company's

Career highlights

12 years as executive chef River Cruise line in Europe:

Key skills

Skills
Quality AssuranceStaff Coordination SkillsKnowledge of Food ChemistryCulinary TechniquesExcellent Customer Service SkillsFood Safety and Sanitation PracticesMenu Engineering and DesignBudget Management and Cost ControlInventory Management Systems (IMS)Restaurant Technology Proficiency (POS, Online Ordering)Nutritional and Dietary Expertise

Professional experience

Executive chefFeb 2018 - Present
Edelweiss gastro/tauck river ships/Scylla group

•Maintaining, monitoring and supporting quality and financial results and reaching set budgets and targets for the galley and the ship •Managing all executive chef duties cooking and doing paperwork ordering all needed goods for the galley menus modification and menu engineering if needed •Evaluating, monitoring and supporting all crew training for the galley team and implementing the HCCP guides and rolls to provide the best quality for the guests and crew on board the ship

  • Maintaining, monitoring and supporting quality and financial results and reaching set budgets and targets for the galley and the ship
  • Managing all executive chef duties cooking and doing paperwork ordering all needed goods for the galley menus modification and menu engineering if needed
  • Evaluating, monitoring and supporting all crew training for the galley team and implementing the HCCP guides and rolls to provide the best quality for the guests and crew on board the ship
Executive chefMar 2013 - Jan 2018
RIVER CATERING LTD. member of FLEETPRO GROUPE, CYPRUS
Executive chefJan 2010 - Apr 2012
Grand Circle Cruise Line, OAT TRAVEL SMALL SEA SHIPS, Boston
Sous chef / Executive chef replacement from 2007Jun 2006 - Dec 2009
Grand Circle Cruise Line, Boston

•Maintaining cleanliness in the kitchen coordinating the cooks during serving dinner or lunch or breakfast operation •Implementing HCCP standards through constant monitoring and cooks training •Managing all executive chef duties cooking and doing paperwork ordering all necessary goods for the Galley during the step up as an executive chef

  • Maintaining cleanliness in the kitchen coordinating the cooks during serving dinner or lunch or breakfast operation
  • Implementing HCCP standards through constant monitoring and cooks training
  • Managing all executive chef duties cooking and doing paperwork ordering all necessary goods for the Galley during the step up as an executive chef
Head breakfast cook and CDPApr 2003 - Mar 2006
Royal Caribbean cruise line

•As CDP (sauces and meat, fish and vegetables preparation section)

  • As CDP (sauces and meat, fish and vegetables preparation section)
Pizza chef and Sous chefJun 2000 - Feb 2003
Protaras and Ayia Napa , CYPRUS

•Worked in Greek Taverna, Italian restaurant and steak house with a la carte menu

  • Worked in Greek Taverna, Italian restaurant and steak house with a la carte menu
CDPJun 1995 - Mar 2000
hotels 4 and 5 stars (Miramar el Hana, Phenicia, Saphir, Venus, Hammamet, Tunisia

•Sous chef in a steak house in the hotel •French and international cuisine plus Tunisian and Arabic cuisine

  • Sous chef in a steak house in the hotel
  • French and international cuisine plus Tunisian and Arabic cuisine

Education

Bachelor's Degree, Hotel School of tourism
Hotel School of tourism, Hammamet, Tunisia

•Graduating with high honor

Professional DegreeJan 1994 - Jan 1995
National office of tourism in Tunisia

PAD ( professional aptitude diploma)