Mohammed Khair Abu-khair
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Chef de Partie
About
Experienced Sous Chef with 9 years of professional culinary experience in hotels, restaurants, and high-volume kitchens. Skilled in kitchen management, menu development, seafood preparation, grilling, international cuisine, food presentation, and team leadership. Experienced as a Junior Sous Chef, Chef de Partie, and Sous Chef. Graduate of the Turkish Culinary Academy. Awarded 3rd place in the JOSPEX Food & Beverage Competition in 2022. Passionate about delivering excellent food quality and leading successful kitchen teams. Currently seeking Sous Chef opportunities internationally.
Open to work abroad
Preferred countries: United Kingdom, United States, Canada, United Arab Emirates, Bahrain, Greece, Iceland, Iraq, Kuwait, Oman, Qatar, Spain, Switzerland, Sweden, Saudi Arabia
Valid passport — self-declared
Needs employer visa sponsorship
Already authorized to work in: Not provided
Self-declared. A passport alone is not work authorization. No document verification is implied.
Preferred Work Cities
عمان · Amman · Jerash
Open to relocation
Work Experience
Freelance
Freelance
2026-02
Providing catering services for events and private occasions. Developing customized menus, modifying recipes, preparing and presenting various dishes, and providing culinary consultations.
Sous chef / Head chef
Hona Al Qahera Restaurant – Amman, Jordan
2024-12 – 2026-02
Led daily kitchen operations and supervised kitchen staff. Designed and updated seasonal menus, maintained food quality and presentation standards, managed inventory and supplier coordination, and monitored sales and production performance.
Junior Sous Chef
Ahwet Zeitouna – Amman, Jordan
2024-04 – 2024-12
Assisted in daily kitchen operations and food preparation. Monitored food safety and hygiene standards, supported senior chefs in menu execution, and trained junior kitchen staff.
Chef departie
Mövenpick Resort & Spa – Dead Sea, Jordan
2023-08 – 2024-05
Prepared high-quality dishes at an assigned kitchen station, maintained consistency and portion control, worked efficiently during busy service periods, and followed international hotel culinary standards.
Chef departie
Khashouka Restaurant – Amman, Jordan
2022-05 – 2023-07
Managed grill and hot kitchen sections, ensured timely food preparation, maintained kitchen cleanliness, and contributed to menu development.
Chef departie
Chaika Seafood – Amman, Jordan
2020-01 – 2021-04
Specialized in seafood preparation, monitored ingredient freshness and storage, and maintained professional plating and presentation standards.
Commis 1
Mado Restaurant – Ankara, Türkiye
2018-02 – 2019-02
Prepared ingredients for senior chefs, maintained workstation hygiene, and supported daily kitchen operations.
Education
Professional Chef and Culinary Arts
Turkish Culinary Academy (TCA),
2017-03 – 2019-02
Languages
Arabic (Professional) · English (Professional)
Cuisines
عمان, Jordan