Executive Chef

St.Riges Doha

May 2015 to Actually working here

? Accountable for overall success of the daily kitchen operations. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Works to continually improve guest and associate satisfaction while maximizing the financial performance in all areas of responsibility. Supervises all kitchen areas to ensure a consistent, high quality product is produced. Responsible for guiding and developing staff including direct reports. Must ensure

Executive chef

Alm Gassar Resort

January 2012 to April 2015

? Pre-opening and opening.
? Responsible for all food production including that used for restaurants, banquet functions and other outlets. Develop menus, food purchase specifications and recipes. Supervise staff. Develop and monitor food and labor budget for the department. Maintain highest professional food quality and sanitation standards

Executive Chef Algeria

Renaissance Hotel

January 2011 to December 2012

? Pre-opening & opening.
? Fulfilling as a member of the management & my main target is to keep up the Gastronomy Standards in the kitchen, exercises strong leadership and give a strong accent on visible management in the front area, especially during main service hours

Executive Sous Chef

Al Ain Intercontinental Hotel & Resorts

December 2008 to January 2011

Supervising the functions of the assigned kitchen employees, facilities & cost to ensure maximum food & beverage departmental profit is achieved

Sous Chef

Movenpick hotel & resort Beirut

June 2007 to December 2008

? I was in charge of the main kitchen (room service, Mediterranean restaurant & Hemingway?s bar and cigar lounge) kitchen departmental trainer

Chef Gard Manger

Fullcrum s.a.l raffic hariri international airport

March 2005 to February 1987

? In charge for Pre-Opening & Opening.
? Managed all Restaurants in Rafic Hariri Airport, Beirut.
? In charge of sushi preparation

Chef de party

Mövenpick Hotels & resorts

April 2002 to February 2005

? Pre-Opening and Opening.
? Demi Chef in the main kitchen.
? Chef department in sea food restaurant.
? In charge of Garde Manger / Sushi & Maki.

Lead station attendant

Beirut Marriott hotel

April 1996 to April 2002

? Pre-Opening and Opening.
? Attendant in the main kitchen
? Attendant in the Gourmet Bean.
? Cook in the Kona Kai Restaurant (Polynesian / Chinese restaurant)
? Lead station attendant in the Garde Manger

Bt3

Currently studying

Career Goals

To be recruited by a fast-growing organization such as yours where there is room for professional advancement and where I could practice and enhance my leadership and management skills.

Industries of interest

Areas of interest

Availability to travel and work outside the city

Yes

Interests and hobbies