CV 44
CV 44
Professional Summary
I entered the College of Military Engineering. I was tested by the commanders of the Ministry of Defense and the
Military Engineering Directorate within my specialty (which includes several specializations). I passed with a very
good grade by the colonel. I was appointed based on the skills I tested theoretically and practically as a teacher in the
Field Engineering Department. I was tested among the top ten for this department. Two years passed, and due to my
high competence, I was transferred to suspension bridge engineering for two years. Then I worked in private and
public protection with high-ranking international figures and the international coalition forces operating in Iraq.
During my work, I also owned a restaurant in Baghdad for Eastern and Western food. I have sufficient experience in
the field of buying and selling various electronic devices at Samsung as a sales manager and supervisor, as I have
experience in dealing with employees, customers, and ICC as a logistical manager for electricals. I also worked as an
accountant and financial manager in one of the companies.
When I went to Syria in 2018, I worked in buying and selling gold and jewelry, and I have good experience in that as
well Then I opened a restaurant in Damascus serving Iraqi and Syrian food.... I worked to import electronic devices
from Syria to Iraq In 2019, I came to Jordan and worked as a chef in a three-star restaurant called Fafti Fafti.
I also worked in another restaurant as a chef, and for a while I worked in the vegetable market. I also worked selling
shoes and sportswear.
Skills
• Logistics and resource management Leadership
• First aid and medical training Adaptability
• Communication skills Teamwork
• Discipline and work ethic Technical problem-solving
Good at using Microsoft office Technical issues analysis
Work History
Chef
Fifty Fitty — Amman – Jordan 2019 to 2022
Menu planning and recipe development (Head chefs): This might involve creating new dishes, modifying
existing recipes based on seasonal ingredients, or catering to dietary restrictions.
Inventory management: Checking stock levels, placing orders for supplies, and ensuring ingredients are fresh and
meet quality standards.
Mise en place (Putting in place): Preparing all the necessary ingredients by chopping, measuring, and pre-cooking
components for smooth and efficient service during peak hours.
Kitchen equipment check: Ensuring all equipment is functioning properly and hygienically cleaned.
Additional responsibilities:
Menu costing: Calculating food costs and menu pricing to ensure profitability.
Food safety compliance: Ensuring the kitchen adheres to all health and safety regulations.
Staying updated: Keeping up with current culinary trends and experimenting with new recipes.
Accountant
Al-Rayan co for import and export — Amman – Jordan 01/01/2022 to 01/06/2022
Account managing and logs, money transfer.
Education
Bachelor Degree: communication Engineering 06/2002
Baghdad University - Iraq – Baghdad