Total Years of Experience: 31 Years, 2 Months
July 2009
To November 2017
Executive Chef/ Food & Beverage Manager
at Tamimi Global Attached to KAUST, Jeddah. Saudi Arabi
KAUST University is the largest mixed university in Jeddah. The kitchen has catered over 8 million meals, 715, 000 banquet functions and eight restaurants. The university has a population of over 7000 and caters to the needs of 101 different nationalities. The largest is the Campus Diner which alone caters to over 2600 meals on a daily basis, with a buffet type meal as well as live ala carte counters, fresh pizzas, fresh pastas, live wok, live grill and a deli where sandwiches are made from in house breads. The banqueting kitchen caters to over 50 service orders per day from 20 pax refreshments to 600 plated 3 course meals and catered to over 1200 children in 4 schools 5 days a week
Accomplishments: Directed all aspects of food and beverage operations for this high end university generating revenues of over $13.5M including 4 restaurants, banqueting operations, kitchen and banquets. Held full P&L accountability and managed direct and indirect staff of 227.
•Implemented departmental strategies and maximized the financial performance of departments. Ensured high standards of food and beverage quality, service and marketing to maximize profits and ensure outstanding customer service.
•Consistently achieved positive sales and guest counts year over year. Received monthly bonus for effective P&L management and cost containment during tenure.
•Developed and managed food and beverage annual budgets including capital expenditures.
•Worked closely with managers to focus on best practices to provide the best possible work environment and foster growth.
•Implemented a quality training program, valuing employee contribution, creating incentives and turning performance into compensation and company goals. Significantly reduced management and staff turnover.
•Improved overall operations including food quality, quality controls, employee morale and overall profitability
Accomplishments: Directed all aspects of food and beverage operations for this high end university generating revenues of over $13.5M including 4 restaurants, banqueting operations, kitchen and banquets. Held full P&L accountability and managed direct and indirect staff of 227.
•Implemented departmental strategies and maximized the financial performance of departments. Ensured high standards of food and beverage quality, service and marketing to maximize profits and ensure outstanding customer service.
•Consistently achieved positive sales and guest counts year over year. Received monthly bonus for effective P&L management and cost containment during tenure.
•Developed and managed food and beverage annual budgets including capital expenditures.
•Worked closely with managers to focus on best practices to provide the best possible work environment and foster growth.
•Implemented a quality training program, valuing employee contribution, creating incentives and turning performance into compensation and company goals. Significantly reduced management and staff turnover.
•Improved overall operations including food quality, quality controls, employee morale and overall profitability
June 2008
To June 2009
Executive Chef/Food & Beverage Manager
at Oasis Residential Resorts, Al Khobar Saudi Arabi
A Five Star Deluxe Resort Hotel & Villa Complex with 300 Villas & All Suite Hotel, located in the westernized part of Saudi Arabia with all the heads of major international oil companies and other businesses residing in this resort. Catering to the appetites of high profile CEO's and businessmen with an eclectic menu inspired by the city's multiethnic landscape.
The resort comprised of 3 specialty restaurants- 100 Seat Mishal (International. a la Carte) with approximately 200 covers daily.
125 Seat Casa Mia (Italian a la Carte) with approximately 185 covers per day.
90 Seat Kodo (Japanese. a la Carte) with approximately 170 covers per day.
24 hour In Room Dining,
6 Casual Cafes- Beach Terrace, Bowling Alley, Ice Rink and 2 poolside cafes.
3 Banqueting Suites & Outdoor Terrace to 1, 000 people & Outside Catering to1500 people
Accomplishments: Oversaw day-to-day operations of the outlets, kitchen and 12, 500 square feet of meeting and banquet space. Maintained a high productivity level in both the kitchen and banquet department with limited supervisors. Managed one of the lowest turnover rates in the company 14.9%. Created and maintained all Managers on Duty (MOD) schedules in addition to progress payroll reports. Developed and maintained all budgeting and forecasting for the Food and Beverage Department. Exceeded budgeted revenue through 11 months of 2008 by $67, 000 and $120, 000 over the previous year 2009.
•Oversaw all aspects of kitchen operations in areas of culinary staff management, menu planning, purchasing, kitchen safety, customer/public relations, catering, and coordinating special events
•Ran this operation with a brigade of 42 chefs and a stewarding department of 24
•Utilized different techniques to enhance the buffets, such as: elevated platforms, and decorative centerpieces
•Catered many buffets for the Royal Family, ensuring that all needs were met
The resort comprised of 3 specialty restaurants- 100 Seat Mishal (International. a la Carte) with approximately 200 covers daily.
125 Seat Casa Mia (Italian a la Carte) with approximately 185 covers per day.
90 Seat Kodo (Japanese. a la Carte) with approximately 170 covers per day.
24 hour In Room Dining,
6 Casual Cafes- Beach Terrace, Bowling Alley, Ice Rink and 2 poolside cafes.
3 Banqueting Suites & Outdoor Terrace to 1, 000 people & Outside Catering to1500 people
Accomplishments: Oversaw day-to-day operations of the outlets, kitchen and 12, 500 square feet of meeting and banquet space. Maintained a high productivity level in both the kitchen and banquet department with limited supervisors. Managed one of the lowest turnover rates in the company 14.9%. Created and maintained all Managers on Duty (MOD) schedules in addition to progress payroll reports. Developed and maintained all budgeting and forecasting for the Food and Beverage Department. Exceeded budgeted revenue through 11 months of 2008 by $67, 000 and $120, 000 over the previous year 2009.
•Oversaw all aspects of kitchen operations in areas of culinary staff management, menu planning, purchasing, kitchen safety, customer/public relations, catering, and coordinating special events
•Ran this operation with a brigade of 42 chefs and a stewarding department of 24
•Utilized different techniques to enhance the buffets, such as: elevated platforms, and decorative centerpieces
•Catered many buffets for the Royal Family, ensuring that all needs were met
February 2006
To January 2008
Executive Chef
at Centerplate, Exhibition Place Toronto
Centerplate is a major U.S catering organization that has 120 convention centers & sports stadiums all across North America and 3 in Canada. The location in Toronto is based at the Direct Energy Center which is the largest convention center in Toronto with over 1 million square feet of banqueting space that holds all the major conventions & trade shows. Catering to over 10.000 people whether it be buffets or plated dinners and over 20.000 on trade shows in 12 different concessions as well as a 19.000-seat ice hockey stadium that hosts concerts besides hockey and catering to all the fans. In food revenue alone it grosses over US $ 19.5 million in annual sales.
Accomplishments: Efficiently managed and assisted kitchen staff in producing food for banquets, catered events and member dining areas. Reduced food costs by 10% by expertly estimating purchasing needs and buying through approved suppliers. Collaborated closely with Food and Beverage manager to conduct staff meetings and resolve any service, product or personal issues.
•Consistently kept a clean and safe environment by adhering to all federal, state and local sanitation and safety requirements.
•Regularly developed new recipes in accordance with consumer tastes, nutritional needs and budgetary considerations.
•Renovated and restructured the kitchen lay out to fulfill its maximum potential. Developed menu items to reflect current trends and local taste for restaurants and banquet.
•Increased food revenue by $1M in the first year, reduced food and labor cost by 2%, increased guest SALT (satisfaction and loyalty tracking) score.
•Implemented new and creative displays as well as innovative techniques which have resulted in sales increasing by over 26%. Handled large events with ease.
Accomplishments: Efficiently managed and assisted kitchen staff in producing food for banquets, catered events and member dining areas. Reduced food costs by 10% by expertly estimating purchasing needs and buying through approved suppliers. Collaborated closely with Food and Beverage manager to conduct staff meetings and resolve any service, product or personal issues.
•Consistently kept a clean and safe environment by adhering to all federal, state and local sanitation and safety requirements.
•Regularly developed new recipes in accordance with consumer tastes, nutritional needs and budgetary considerations.
•Renovated and restructured the kitchen lay out to fulfill its maximum potential. Developed menu items to reflect current trends and local taste for restaurants and banquet.
•Increased food revenue by $1M in the first year, reduced food and labor cost by 2%, increased guest SALT (satisfaction and loyalty tracking) score.
•Implemented new and creative displays as well as innovative techniques which have resulted in sales increasing by over 26%. Handled large events with ease.
January 2005
To January 2006
Executive Chef
at Carnival Cruise Lines
Location :
Canada
Since its founding in 1972, Carnival Cruise Lines "The World’s Most Popular Cruise Line®" now carries millions of passengers every year. 26 ships operate 3- to 24-day voyages, departing from every coast in the U.S., as well as Canada, Puerto Rico and Barbados. While we’re best known for Caribbean cruises, we sail to other exotic and amazing destinations like Mexico, Alaska, the Bahamas, Cuba, Hawaii and the Far East. Additionally, Carnival Cruise Line Australia now has three ships, and offers cruises from Sydney to New Zealand, the Pacific Islands and Singapore.
Accomplishments: Strong experience in cruise ship catering services and functions. Sound knowledge of regulations and standards of public health, safety and sanitation. Familiarity with food safety standards. Skilled at resolving conflicts and efficient in building team at work. Ability to read, analyze and comprehend cooking manual and recipes Ability to speak English clearly with guests Ability to maintain high degree of patience even in toughest situation Strong management, teambuilding and conflict resolution skills. Provided assistance to transport of varied food products to galley from main stores. Ensured portion control and desired food quality was offered in alliance with specification laid down by the corporate office. Checked food requisition list for different cooking areas. Tasted food items on random basis to assure quality meets specified standards. Ensured food prepared in adherence with USPH guidelines and recipe book. Developed, conducted and implemented training progress for staff working in galley. Ensured food storage procedures were maintained. Prepared and presented reports and factual details for ship headquarters. Maintained log records for every special event conducted in cruise. Maintained food preparation and presentation activities on ship. Managed galley team and administered their tasks and performance. Supervised effective costing of entire food production on board.
•Responsible for the smooth operations of all the dining rooms inclusive of the restaurant, lido and room service 24/7 catering, staff canteen of 1200
•Catering 18, 000 plus meals a day, Breakfast, lunch, dinner and all buffets
•Led a brigade of 120 with 2 Sous Chefs, 6 Junior Sous Chefs, 10 Chef De Parties, 12 Demi Chefs, and the rest Commis
•Responsible for on-board weddings, VIP and all special functions
•Planned, formulated, distributed and followed-up on working schedules for all galley employees
•Ensured the ongoing and scheduled training for team members of all the galleys
•Monitored quality and check on specifications of all food items loaded onto ship to ensure company standards are adhered to
•Prepared and forwarded product deficiency reports and discrepancies to the Corporate Executive Chef
•With the Sous Chefs, assisted in the production of an accurate weekly food order based on present inventory, par levels, incoming order, guest count, and company budgets
•Provided training on all United States public health procedures and ensure all team members carry it out on a daily basis
•Ensured kitchen personnel were familiar with the operation of all kitchen equipment
•Monitored quality and presentation of all food items provided corrective action where necessary
•Spent a week undergoing a training program conducted by the United States Public Health (U.S.P.H)
Accomplishments: Strong experience in cruise ship catering services and functions. Sound knowledge of regulations and standards of public health, safety and sanitation. Familiarity with food safety standards. Skilled at resolving conflicts and efficient in building team at work. Ability to read, analyze and comprehend cooking manual and recipes Ability to speak English clearly with guests Ability to maintain high degree of patience even in toughest situation Strong management, teambuilding and conflict resolution skills. Provided assistance to transport of varied food products to galley from main stores. Ensured portion control and desired food quality was offered in alliance with specification laid down by the corporate office. Checked food requisition list for different cooking areas. Tasted food items on random basis to assure quality meets specified standards. Ensured food prepared in adherence with USPH guidelines and recipe book. Developed, conducted and implemented training progress for staff working in galley. Ensured food storage procedures were maintained. Prepared and presented reports and factual details for ship headquarters. Maintained log records for every special event conducted in cruise. Maintained food preparation and presentation activities on ship. Managed galley team and administered their tasks and performance. Supervised effective costing of entire food production on board.
•Responsible for the smooth operations of all the dining rooms inclusive of the restaurant, lido and room service 24/7 catering, staff canteen of 1200
•Catering 18, 000 plus meals a day, Breakfast, lunch, dinner and all buffets
•Led a brigade of 120 with 2 Sous Chefs, 6 Junior Sous Chefs, 10 Chef De Parties, 12 Demi Chefs, and the rest Commis
•Responsible for on-board weddings, VIP and all special functions
•Planned, formulated, distributed and followed-up on working schedules for all galley employees
•Ensured the ongoing and scheduled training for team members of all the galleys
•Monitored quality and check on specifications of all food items loaded onto ship to ensure company standards are adhered to
•Prepared and forwarded product deficiency reports and discrepancies to the Corporate Executive Chef
•With the Sous Chefs, assisted in the production of an accurate weekly food order based on present inventory, par levels, incoming order, guest count, and company budgets
•Provided training on all United States public health procedures and ensure all team members carry it out on a daily basis
•Ensured kitchen personnel were familiar with the operation of all kitchen equipment
•Monitored quality and presentation of all food items provided corrective action where necessary
•Spent a week undergoing a training program conducted by the United States Public Health (U.S.P.H)
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