Executive Chef
Royal Group
مجموع سنوات الخبرة :22 years, 4 أشهر
Private Executive Chef
Executive Chef: Babylon Rotana Hotel, Baghdad iraq, April. 2019- till present.
(Ballroom Capacity - 400, 200, 350, 150 pax - Shanashill- All Day Dining Restaurant - 200 pax - Room Service - 290rooms - garden village - 600pax- Lounge 70 pax)
Key Responsibilities:
Implemented Rotana system
Implemented SOP/OJT
Kitchen strategy operation and manning
Provides direction to the Kitchen team
Food Cost system and strategy
Managing Quality System
Performance Management
Launching new themed Coffee Breaks in high standard and quality
rebranding skills (Critical path, Volume I, market list, menus, costing, training, SOP and set up)
Launching the new menus for ballroom, garden village, lounge, restaurant and room service.
Launching the set up coffee break, wedding and buffet in high standard and quality systems
Cluster Executive Chef Centro Salama and Centro Shaheen, Rotana Hotel, Jeddah kingdom Saudi Arabia, as task force 3 month.
Key Responsibilities:
Provides direction to the Kitchens teams
Food Cost Strategy & plan
Managing Quality System
Launching new Centro standard and food quality
Launching the new menus for meeting rooms
Launching the set up coffee break, special events in high standard and quality systems
Executive Chef: Al Manshar Rotana Hotel, Fahahel Kuwait, Feb. 2016- Dec.2018
(two Ballroom Capacity - 400 and 200 pax - Failaka- All Day Dining Restaurant - 130 pax - Room Service - 200 rooms - Aquarius Bar - 80pax- Pregos 120 pax- Library lounge 70pax- outside catering till 450pax)
Key Responsibilities:
Menu Engineering for 6 outlets
Provides direction to the Kitchen team
Food Cost Strategy & plan
Managing Quality System
Planning a calendar for themed nights in 2016/2017/2018
Performance Management
Launching new themed Coffee Breaks in high standard and quality
Launching new Theme night( Italian, Seafood, Mexican, Lebanese, Chinese, American, and Indian)
Pre-opening new restaurant ( Prego’s Italian)
Pre-opening new lobby lounge
Pre-opening new ballroom ( capacity 500 seated pax)
Pre-opening skills (Critical path, Volume I, market list, menus, costing, training, SOP and set up)
Launching the new menus for ballroom, Prego’s restaurant and lounge
Launching the set up coffee break, wedding and buffet in high standard and quality systems
Launching rebranding name of hotel in all menus
Executive Chef: Raouchee Arjaan By Rotana, Beirut Lebanon, September 2014- Feb. 2016
(Ballroom Capacity - 100 pax - All Day Dining Restaurant - 90 pax - Room Service - 180 rooms - Aquarius Bar - 50 pax- Bella vita 70pax)
Key Responsibilities:
Menu Engineering for 4 outlets
Provides direction to the Kitchen team
Food Cost Strategy
Managing Quality System
Leading the F&B Department and liaising with the Sales Team in terms of functions and events
Planning a calendar for themed nights in 2015
Performance Management
Launching new themed Coffee Breaks
Executive Chef: Karbala Rayhaan By Rotana, Iraq, June 2013- August 2014
(Ballroom Capacity - 100 pax - Al Fardous - All Day Dining Restaurant - 180 pax - Room Service - 170 rooms - Al Nakheel ( specialty outlet - 130 pax)
Key Responsibilities:
Being a member of the pre-opening team
Menu Engineering for 4 outlets
Market list
staff recruitment
Food Cost Strategy
Check the Kitchen layout & kitchen equipment
Review all orders related to Kitchen utensils, buffet and amenities
Executive Chef: Tamar Rotana Hadeth Beirut Lebanon, January 2009 - May 2013
(Ballroom Capacity - 330 pax - Le Jardin - All Day Dining Restaurant - 110 pax - Room Service - 151 rooms - Aquarius Bar - 50 pax)
Key Responsibilities:
Managing Quality System
Menu Engineering
Food Cost Strategy
Launching Themed Nights and special occasions (Italian, Mexican, Mediterranean, Japanese, Valentine, New Year’s Eve, Ramadan around the pool) including menu planning and costing
Delivering On-Job Training Sessions for Kitchen Team members
Launching new themed Coffee Breaks
Promoting Rotana through Media with the coordination of the Marketing Department
Leading and supporting the Kitchen Team in Horeca Competition (Achievement of a total of 7 bronze medals, 3 silver medals and 1 gold medal)
Being the Kitchen Departmental Trainer with a 85% Review Score Achievement
Executive Sous Chef: Tamar Rotana Hadeth Beirut Lebanon, September 2004 - December 2008
(Ballroom Capacity - 330 pax - Le Jardin - All Day Dining Restaurant - 110 pax - Room Service - 151 rooms - Aquarius Bar - 50 pax)
Key Responsibilities:
Provides direction to the Kitchen team
Prepares in advance Food, Beverage, materials and equipment needed for the service.
Checking all fridges, reach-ins and freezers cleanliness.
FBM Orders
Checking and reviewing closing and cleaning list prepared by the Chef de Partie to ensure its effectiveness.
Maintaining workstation in a safe, hygienic and presentable state at all times and reporting damages to the Executive Chef.
Being in charge of the Kitchen after sending the Executive Chef on Task Force for a period of 1 year.
Executive Chef: Castel Mare Hotel and Resort, Jbeil Lebanon, April 2004 - August 2004
(Four Stars Hotel - Ballroom Capacity - 1200 pax - Lobby Lounge - 50 pax - All Day Dining Restaurant - 100 pax - Captain Fish - 80 pax )
Key Responsibilities:
Being a member of the pre-opening team
Menu Engineering for 4 outlets
Working on more than 30 weddings within 4 months with a minimum capacity of 350 pax