Hunein Attamimi

Experiences:

ETIHAD AIRWAYS ABU DHABI UNITED ARAB EMIRATES

In-Flight Chef October 2012-November 2020 Primary duty would be to work on board of Etihad Airways aircrafts, mainly in the award winning First Class and The Residence, as a personal In-Flight Chef. Delivering the world class Etihad Airways excellent products and services to the guests, as well as overseeing the safety and security throughout. Managing and monitoring the food products quality in the Premium Cabins to ensure the Guests receive remarkable experience. Creating Chef’s Special of The Day for a remarkable guest experience, using premium seasonal products.

ARAMARK FOR LONDON OLYMPICS 2012

July – August 2012

Holding Chef de Partie role at the London 2012 Olympics which is responsible for accomodating up to 17000 athletes and their official team, the Olympic workers and the volunteers at the Athlete Village Main Dining Hall which opens 24 hours a day, providing breakfast, lunch and dinner variety of the world cuisines. Maintaining the quality and hygiene of the highest standard. Supervising some junior chefs in daily basis.

MARRIOTT HOTEL AND APARTMENT

November 2007 - June 2012 LONDON - WEST INDIA QUAY-CANARY WHARF Chef de Partie
Has been working as Chef de Partie in Curve Restaurant (Manhattan Grill) which serves predominantly Seafood and Grill, and since January 2012 to date has been in charge in the Banqueting area within the five star establishment, which could cater the maximum capacity of 300 people. Assisting Sous Chef and Executive Chef with menu planning, stock control and costing, Deputise in the Sous Chefs absence, Assist Sous Chef with departmental promotions and sales opportunities, Food Rotations, Take job on training to Commis and Demi Chefs, Ensure the food items are sent to the correct area at the correct time, Liaise with restaurant manager, event manager, supervisors and waiting staff as necessary in order to achieve high guest satisfaction, making sure all the food products are up to Marriott standard.

BUDOCK VEAN HOTEL Cornwall, United Kingdom June 2006 - July 2007 (www.budockveanhotel.co.uk) Chef de Partie (Pastry Section)

A four star hotel with a designer golf course. Winner of Cornwall Tourism Board Hotel of The Year 2001-2006. Duties mainly responsible for pastry section (work on my own), preparing desserts a la carte, controlling menus for special occasions, Gourmet Weeks etc. Competently and be able to work on other sections in the kitchen.

SPHINX RESTAURANT & SUPPER CLUB - WAFI CITY Dubai - U.A.E. (www.waficity.com)

October 2004-June 2006

Demi Chef - Chef de Partie

An International five star restaurant with the fusion of European, Asian and the convergence of classic and contemporary, which selected as one of the most outstanding fine dining restaurants in Dubai by GRUMPY GOURMET CULINARY AWARD Committee in 2003. Duties included operational of the garde-manger, pastry section, appetizers and dessert a la carte.. Competently and able to work in sautee, hot pass, sauces and grilling section. Control the highest quality of the food, create and contribute menu along with the Head Chef. Estimated food consumption, requisitioned food supplies and examined supplies to ensure that quality met established standard. Prepared foods for special guests or banquets requiring unique menus.

WITCH'S CAULDRON RESTAURANT Subiaco, Western Australia

Chef De Partie April 2003 to June 2004

Responsible for hot and cold larder in one of the busiest, Australian Award winning, restaurants in Australia. Supervised and assisted cooks and other kitchen personnel in preparing foods. Estimated food consumption, requisitioned food supplies and examined supplies to ensure that quality met established standards. Selected and developed recipes. Prepared foods for special guests or banquets requiring unique menus. Trained new cooks and work experience staff and report outcomes to the Executive Chef.

THE ROYAL OAK HOTEL BALMAIN

Sydney, Australia (www.royaloakbalmain.com.au) March 1999 to March 2003

Chef de Partie - Junior Sous Chef

Promoted from Chef de Partie to Junior Sous Chef within 12 months. Carried duties similar to head Chef. Selected recipes, supervised other cooks and requisition food supplies. Responsible for stocktaking and all areas of kitchen. Adapted to a very high-pressure environment. Reported outcomes to restaurant owner. Prepared diverse modern cuisines with European and Asian influences, predominantly seafood and grill.

DEVOVY Pty. Ltd. Sydney, Australia

Pastry Cook January 1999 to March 1999

Responsible for producing a wide range of pastry and cakes up to the highest company's standard and maintained the hygiene.

Skills ----Passion for creating foods that brings Developing teamwork. Relating to customers. Ability to work under pressure. customer enjoyment and satisfaction. Expansion of hospitality industry knowledge.------ Able to relate well to people of different cultures. Computer Skills: MS Excel, MS Coffee making (Barista). Good communication skills Accomplished waiter.
Languages: English, Indonesian.