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Bilal Abdo, Executive Chef

Bilal Abdo

Executive Chef·Noun

Lebanon

High school or equivalent, Hospitality And Hotel Management

Work experience

Total years of experience: 20 years, 6 months

Executive Chef

February 2021 - Present

Noun

Jeddah, Saudi Arabia

I found this job using Bayt.com

February 2021 - Present

Excellent knowledge of culinary ingredients and practices
Technical cooking skills
Creative skills
Proven leadership skills and the ability to motivate staff
Ability to delegate tasks
Ability to work in challenging environments, while maintaining high standards
Organisational and administrative skills
Food hygiene and food preparation qualifications
Company industry:
Catering, Food Service, & Restaurant
Job role:
Hospitality and Tourism

Executive chef

March 2024 - October 2025

Fawasel company

Jeddah, Saudi Arabia

March 2024 - October 2025

Kev Responsibilities:

Administrative and organizational tasks

.Full supervision of all kitchen departments (hot, cold, desserts, preparation, etc.).

.Menu Planning to suit the type of establishment, season, and customer taste.

.Managing a team of chefs and assistants, and distributing daily tasks to them.

.Cost and inventory management: Monitor purchase quantities, control waste, and calculate the cost of dishes to achieve profitability

.Coordinating with the General Administration or Events Department to develop operational plans for the restaurant or event.

.Creating new dishes that combine quality and creativity and fit the identity of the place

.Food in terms of taste, shape, temperature, and presentation method.

.Apply food hygiene and safety standards (HACCP or equivalent).

Daily operational task

.Monitor the processing of daily orders and ensure that work runs smoothly.

.Coordinating with the Purchasing and Stores Department to secure fresh and necessary materials.

Leadership tasks

.Motivate the team and build a positive work environment in the kitchen.

.Paying attention to the appearance of dishes and the visual identity of menus.
Company industry:
Catering, Food Service, & Restaurant
Job role:
Hospitality and Tourism

Executive Chef

February 2023 - March 2024

Millionaire Restaurant

Jeddah, Saudi Arabia

February 2023 - March 2024

Key Responsibilities:

.Menu establishement and planning

.Charged with Maximizing the productivity of the kitchen staff, as well as managing the Sous chef and chef de partie, whom are directly below them in the chefs chain of command

.Ensure that quality culinary dishes are served on schedule and to see that any problems that arise are recified .Approving all prepared food items that leave the kitchen .Responsible of making food for open

.Perform many administrative duties, including ordering supplies and reporting to the head of the establishment. .Oversee cleanliness and maintenance of kitchen equipment and utensils
Company industry:
Catering, Food Service, & Restaurant
Job role:
Hospitality and Tourism

Executive sous chef

April 2017 - February 2021

Paindor

Beirut, Lebanon

I found this job using Bayt.com

April 2017 - February 2021

Pain D'or Beirut, Lebanon
Company industry:
Catering, Food Service, & Restaurant
Job role:
Management

Executive Chef

November 2015 - November 2017

food lounge

Riyadh, Saudi Arabia

November 2015 - November 2017

Able to spot problems and resolve them quickly and efficiently, maintain a level head, and delegate many kitchen tasks simultaneously.
❖ Charged with maximizing the productivity of the kitchen staff, as well as managing the sous chef and chef de partie, whom are directly below them in the chef’s chain of command.
❖ Maintaining impeccable personal hygiene as well as high work and safety standards in the workplace
❖ Ensure that quality culinary dishes are served on schedule and to see that any problems that arise are rectified.
❖ Approving all prepared food items that leave the kitchen.
❖ Modify and create new menus as needed so that they remain effective for the purposes for the restaurant or other establishment.
❖ Perform many administrative duties, including ordering supplies and reporting to the head of the establishment.
Company industry:
Catering, Food Service, & Restaurant
Job role:
Hospitality and Tourism

assistant chef

August 2008 - March 2015

paindor

Beirut, Lebanon

August 2008 - March 2015

❖ Refer to list of needed ingredients on a day-to-day basis and check inventory

❖ Acquire ingredients not available in storage prior to the start of the day

❖ Inform kitchen staff of their schedules and delegate appropriate duties

❖ Prepare ingredients by chopping vegetables and meats

❖ Assist head chef in cooking dishes according to set recipes

❖ Monitor food budgets and make sure that all supplies are bought within the set budget

❖ Make arrangements to store food items in a safe and orderly manner

❖ Rotate frozen food items as standardized in the kitchen rule book

❖ Hand ingredients and utensils to head chef during food preparation activities

❖ Maintain kitchen order by ensuring cleanliness of tables, counters and work areas

❖ Oversee cleanliness and maintenance of kitchen equipment and utensils

❖ Operate kitchen equipment such as ovens and grills for cooking purposes
❖ Set prepared dishes so that they look aesthetically pleasing

❖ Make-certain that appropriate portions have been dished out

❖ Deal with customers’ complaints and / or suggestions
Company industry:
Catering, Food Service, & Restaurant
Job role:
Hospitality and Tourism

assistant chef

February 2007 - February 2008

Saad hospital

Khobar, Saudi Arabia

February 2007 - February 2008

❖ Refer to list of needed ingredients on a day-to-day basis and check inventory

❖ Acquire ingredients not available in storage prior to the start of the day

❖ Inform kitchen staff of their schedules and delegate appropriate duties

❖ Prepare ingredients by chopping vegetables and meats

❖ Assist head chef in cooking dishes according to set recipes

❖ Monitor food budgets and make sure that all supplies are bought within the set budget

❖ Make arrangements to store food items in a safe and orderly manner

❖ Rotate frozen food items as standardized in the kitchen rule book

❖ Hand ingredients and utensils to head chef during food preparation activities

❖ Maintain kitchen order by ensuring cleanliness of tables, counters and work areas

❖ Oversee cleanliness and maintenance of kitchen equipment and utensils

❖ Operate kitchen equipment such as ovens and grills for cooking purposes
❖ Set prepared dishes so that they look aesthetically pleasing

❖ Make-certain that appropriate portions have been dished out

❖ Deal with customers’ complaints and / or suggestions
Company industry:
Medical Hospital
Job role:
Hospitality and Tourism

Assistant Chef

January 2005 - January 2007

Pain D’or

Lebanon

January 2005 - January 2007

Company industry:
Catering, Food Service, & Restaurant
Job role:
Customer Service and Call Center

Education

CIS College

May 2004

May 2004

High school or equivalent, Hospitality And Hotel Management

Lebanon

Bt1, Bt2, Bt3 , degree in Kitchen & Food production

Makassed School&CIS COLLEGE

June 2002

June 2002

High school or equivalent, Food And Natural Resources

Lebanon

Skills

A LEVEL
Expert
A LEVEL
Expert
ADMINISTRATION
Expert
ADMINISTRATION
Expert
MANAGEMENT
Expert
MANAGEMENT
Expert
QUALITY
Expert
QUALITY
Expert
REPORTS
Expert
REPORTS
Expert
SAFETY
Expert
SAFETY
Expert
BOOKS
Beginner
BOOKS
Beginner
BUDGETING
Beginner
BUDGETING
Beginner
COMPUTER SKILLS
Intermediate
COMPUTER SKILLS
Intermediate
COOKING
Expert
COOKING
Expert
sports
Expert
sports
Expert
Catering
Expert
Catering
Expert
Hygiene
Expert
Hygiene
Expert
Production
Expert
Production
Expert
Food Cost
Expert
Food Cost
Expert
Cuisine
Expert
Cuisine
Expert
Food Safety
Expert
Food Safety
Expert

Languages

Arabic

Expert

English

Expert

Training and Certifications

Certifications