Mohamad Raed Abbara Sahloul

• In my role as an executive chef, I lead by training, organizing, and supervising our kitchen staff while actively participating in workforce planning.
• My primary focus is on meticulous food preparation and service, maintaining the highest standards of quality and quantity.
• I ensure strict adherence to hygiene standards established by our employer and the hotel, upholding a spotless and safe environment.
• Vigilantly monitoring food freshness and participating in health inspections are key aspects of maintaining food safety standards.
• Efficiently managing food reception, materials control, and compliance with prescribed norms is a top priority.
• The responsibility for workplace safety and ensuring the proper functioning of kitchen equipment falls under my purview.
• I am dedicated to financial prudence, encompassing cost control, profitability enhancement, and meticulous record-keeping.
• Collaboration with our culinary team is vital for fostering menu creativity and staying updated on evolving gastronomic trends.
• Ultimately, my primary responsibility is to ensure that our guests consistently enjoy the highest level of food quality, all while taking pride in training, motivating, coaching, and, when necessary, disciplining our kitchen staff for their development and the benefit of the entire team and establishment.

• Menu Creation: Designing sophisticated menus that reflect the hotel's brand and target clientele, incorporating innovative flavors and premium ingredients.
• Culinary Leadership: Setting high standards, inspiring the kitchen team, and fostering a positive work environment to achieve culinary excellence.
• Quality Control: Ensuring consistent taste, presentation, and portion sizes of dishes, implementing rigorous quality control measures.
• Staff Management: Recruiting, training, and developing the kitchen staff to maintain professionalism and enhance culinary skills.
• Ingredient Sourcing: Establishing relationships with premium suppliers, sourcing the finest and freshest ingredients for the hotel's culinary offerings.
• Kitchen Operations: Managing inventory, controlling costs, and maintaining efficient workflow to optimize productivity.
• Culinary Trends: Staying updated with the latest culinary trends, techniques, and innovations to incorporate into the menu and kitchen operations.

• Developing a culinary plan to ensure quality satisfaction with both long- and short-term goals
• Enhancing food quality by creating standards for other kitchen staff members
• Monitoring the prices set on a menu by overseeing and comparing it to the cost of inventory, food orders, and supplies
• Assisting with the creation of seasonal, monthly, or annual menus
• Working with the Restaurant Manager to ensure food, beverage, and labour budgets are maintained and monitored
• Supervising daily activities of the kitchen staff including Sous Chefs, Specialist Chefs, Cooks, and Assistants
• Ensuring all kitchen equipment is running efficiently and arranging repairs or new parts when required
• Looking over operating costs of running the kitchen to ensure food, equipment, and staffing budgets are not exceeded.

Work to continually improve guest and associate satisfaction while maintaining the operating budget. Supervises all kitchen areas to ensure a consistent, high-quality product is produced.
•Responsible for guiding and developing staff direct reports.
•Provide training to new employees on all facets of operations and job performance.
•Monitor and strive for the annual budget with the Executive Chef, control Laboure and operating expenses of his operation, ensure that sanitation standards as local, state and federal regulations are incompliance as well as the cleanliness of the kitchens.
•Communicate with employees and managers to ensure operational needs are met and coordinate menu tastings and pre-meal meetings to educate staff on food taste and preparation methods.

Duties and Responsibilities:
•Ensure our guests receive the highest level of food quality
•Train, motivate, coach and discipline all employees in the Kitchen cold and hot food production area to ensure core standards are met.
•Monitor and strive for the annual budget with the Executive Chef, control Laboure and operating expenses of his operation, ensure that sanitation standards as local, state and federal regulations are incompliance as well as the cleanliness of the kitchens.
•Communicate with employees and managers to ensure operational needs are met and coordinate menu tastings and pre-meal meetings to educate staff on food taste and preparation methods.

• Ensure our guests receive the highest level of food quality
• Train, motivate, coach and discipline all employees in the Kitchen’s cold and hot food production area to ensure core standards are met.
• Monitor and strive for the annual budget with the Executive Chef, control labor and operating expenses of his/her operation, ensure that sanitation standards as set Four Seasons, local, state and federal regulations are in compliance as well as the cleanliness of the kitchens.
• Communicate with employees and managers to ensure operational needs are met and coordinate menu tastings and pre-meal meetings to educate staff on food taste and preparation methods.

Responsible for the sections & prepare them for work, as well as organizing food and dealing with suppliers in finding and creating an atmosphere of work, and plans for training and development, training the section of the kitchen on how to set up and prepare, as well as how to prepare dishes based on the amount of training and food safety

My Responsibilities Planning and directing food preparation and culinary activities Modifying menus and create new ones that meet quality standards Estimating food requirements and food/labor Costs, We Serve authentic French crepes, golden flakes of American waffles and pancakes, fresh Italian gelato, & Some salty specialties of our magic international cuisine

responsible for the center kitchen and Restaurant accommodate 200 persons & Wedding Hall accommodate 640 persons, working with me 18 person system 2 Shift responsible for him, food Buffet & dining in a la Carte. responsible of Providing food and an international menu by adding a variety of Lebanese food to deal with the needs of the kitchen of raw materials and manufacturing control and preparing large storage control and packaging experience in foreign concerts and their own supplies Facilities

3 Branch by Glee Hospitality, worked as a ( Head Chef & Kitchen Manager) from Feb 2016 to Nov 2016 Responsible for three restaurants & one kitchen Center prepare them for work, as well as organizing food and dealing with suppliers in finding and creating an atmosphere of work, 64 employees responsible for them, and plans for training and development, which must be carried out at the opening, BOH has been training section of the kitchen on how to set up and prepare, as well as how to prepare dishes based on the amount of training on food safety added, have been trained FOH on the list of the types of foods and dishes in various sauces, and names, and speed of service.. the restaurants offers mix Arabic & International cuisine, different kind of shawarma, with Latin flavor, added to freshly baked pastries and hot stuffed Manakish & Fatayer .

responsible for the center kitchen and Restaurant accommodate 240 persons working with me 18 person system 3 Shift responsible for him, Serves For Room Service and Restaurant have international & Latin American food Buffet & dining in a la Carte.

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The work was great I learned a lot from how to serve the dishes and food industry customers