Hassan Salameh

Executive Chef at Royal Group

• Qatar - Doha
• My current job since February 2021

Private Executive Chef

Executive Chef at Rotana Hotels

• Iraq - Baghdad
• April 2019 to February 2021

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

Executive Chef at rotana hotels

• Saudi Arabia - Jeddah
• January 2019 to April 2019

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

excutive chef at Rotana Hotels

• Kuwait - Al Ahmadi
• February 2016 to December 2018

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 at rotana hotels

• Lebanon - Beirut
• September 2014 to February 2016

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 at rotana hotels

• Iraq - Karbala
• June 2013 to August 2014

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 at rotana hotels

• Lebanon - Baabda
• January 2009 to May 2013

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 at rotana hotels

• Lebanon - Baabda
• September 2004 to December 2008

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 at Castel Mare hotel

• Lebanon - Jbail
• April 2004 to August 2004

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

Executive Chef at bayview hotel

• Lebanon - Beirut
• January 2002 to April 2004