Total Years of Experience: 17 Years, 1 Months
January 2019
To Present
Head Chef
at Balance diet center
Location :
Qatar - Doha
A professional with an experience in premium five star hotels and luxury restaurants in Culinary Operation which includes leadership roles with good Morale and High Sense of Discipline. Experience includes controlling the responsible area, analysis, organizing, planning and getting the things done by set standards. Also experienced in
• Overall Specialty kitchen Cost control
• Recipe Standardization
• Material Management Kitchen Operations
• Menu Standardization
• Wastage control
• Food Cost Maintenance
• Food Recycle Management
• Training & Development
• Resource Planning & Control
• People Management
• SOP's Development
• Innovation
• Specialty in French Italian Cuisine, healthy food, Continental, Arabic and international Cuisine with pastry background
• Overall Specialty kitchen Cost control
• Recipe Standardization
• Material Management Kitchen Operations
• Menu Standardization
• Wastage control
• Food Cost Maintenance
• Food Recycle Management
• Training & Development
• Resource Planning & Control
• People Management
• SOP's Development
• Innovation
• Specialty in French Italian Cuisine, healthy food, Continental, Arabic and international Cuisine with pastry background
December 2017
To January 2019
SOUS CHEF activity HEAD CHEF
at ADABISC FUTURE .TRIMOO PARKS
Location :
Qatar - Doha
cuisine management. 2 opining this angry birds and virtuosity Qatar
Estimate food consumption. Select and appropriately price menu items to cost-effectively use food and other supplies.
Oversee food preparation and cooking, examining quality and portion sizes to ensure dishes are prepared and garnished correctly and in a timely manner
Estimate food consumption. Select and appropriately price menu items to cost-effectively use food and other supplies.
Oversee food preparation and cooking, examining quality and portion sizes to ensure dishes are prepared and garnished correctly and in a timely manner
November 2015
To December 2017
SOUS CHEF
at Mercure hotel
Location :
Saudi Arabia - Khamis Mushait
cuisine management. Ordering dry store and vegetable and direct item.
I was order butchery item . Reporting to executive chef.
Menus creation for hot and cold for oriental cousin.
I was order butchery item . Reporting to executive chef.
Menus creation for hot and cold for oriental cousin.
October 2012
To September 2015
SOUS CHEF
at Harvey Nichols VERANDA
Location :
Kuwait - Al Farawaniyah
• (Porsche event): 14 th May 2014.
• GARY RHODES events.
• Assist in opening Cafe Coco restaurant: 08 th. January 2014
• Horeca competition \{silver major\}
• Food safety certificate
• Communication training
• Opening Veranda Fine Dining Restaurant :12 th March 2013
• GARY RHODES events.
• Assist in opening Cafe Coco restaurant: 08 th. January 2014
• Horeca competition \{silver major\}
• Food safety certificate
• Communication training
• Opening Veranda Fine Dining Restaurant :12 th March 2013
August 2011
To August 2012
SENIOR CHEF DE PARTY
at RADISSON BLU HOTEL
Location :
Libya - Tripoli
Select menu items with an eye toward quality, variety, availability of seasonal foods, popularity of precedent dishes and likely number of customers. Collaborate with owner(s) to plan menus to attract specific clientele.
.
.
March 2010
To August 2011
CHEF DE PARTY activity head chef
at ZAWIA JEWEL HOTEL
Location :
Libya - Zawiya
TRANSFER FOR NEW OPENING FROM DERNA HOTEL TO ZAWIA JEWEL
• Opening Zawia for client relationship management to assure satisfactory service and speedy problem solving.
• Report on the daily developments & activities of the outlet to the senior management.
Estimate food consumption. Select and appropriately price menu items to cost-effectively use food and other supplies.
Oversee food preparation and cooking, examining quality and portion sizes to ensure dishes are prepared and garnished correctly and in a timely manner
• Opening Zawia for client relationship management to assure satisfactory service and speedy problem solving.
• Report on the daily developments & activities of the outlet to the senior management.
Estimate food consumption. Select and appropriately price menu items to cost-effectively use food and other supplies.
Oversee food preparation and cooking, examining quality and portion sizes to ensure dishes are prepared and garnished correctly and in a timely manner
August 2009
To March 2010
CHEF OF PARTY
at DERNA PEARL HOTEL
Location :
Libya - Benghazi
• Opening Derna Pearl Hotel: 10th September 2008
• Conceptualizing various strategies to achieve business goals.
• Conceptualizing various strategies to achieve business goals.
June 2008
To August 2009
chef of party after senior Chef of party’ Banquet’
at MAISON BLANCHE HOTEL
Location :
Tunisia - Tunis
Managing the team for better performance
Organized and detail-oriented.
Able to view situations/issues in a positive way and propose solutions to streamline operations
Event and Banquet Service.
Assist the sous chef in creating new displays and new products
Organized and detail-oriented.
Able to view situations/issues in a positive way and propose solutions to streamline operations
Event and Banquet Service.
Assist the sous chef in creating new displays and new products
August 2007
To May 2008
Pizza iolo
at INSOMNIA RESTAURANT
Location :
Tunisia - Tunis
Italian food. Training and specialty Italian food
July 2006
To March 2007
Cooker
at MARITIM ALHAMBRA HOTEL
Location :
Tunisia - Hammamet
• Event and Banquet Service. Buffet, a la cart service
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