Alfred Kassab

Who’s Cookin’ DMCC is a start-up F&B company in JLT with an International home cooked food concept.
Main Responsibilities are:
-Establish a completely new business, design and implement the process to operate it.
- Responsible to coordinate and oversee the team insuring the highest standards are met.
- Develop and maintain working practices in line with current food hygiene regulations and that all team members are trained in this area.
- Handling all paper work in regards to the employees (Visa, insurance, PIC etc) as well as the papers in regards to the trade license and all other.
- Implementing and handling the accounting and finance of the company alongside the audit firm.
- Develop and change the menus according to the new trends and events to the suit the clientele.
- Constantly review and improve process and supplier selection.
- Develop and maintain operational procedures.

Manager of 2 outlets

Creating Christmas and New Year’s Eve events that exceeded all previous revenue achieved.
- Expanding the Traiteur and Terrace Friday champagne brunch by meeting with the suppliers to get better support and by implementing new ideas to lower the cost while creating a better guest experience.
- Agreeing and managing the budget P&L.
- Creating new beverage menu lists that is suitable for both outlets as well as handling the beverage of the hotel
- Working closely with the marketing team to find innovative methods to market the business.

Manager of Nassimi beach and events such as Sandance and other