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Borhan Dhafer, executive chef

Borhan Dhafer

executive chef·raja arabia

Saudi Arabia

Higher diploma, Brevet de Technicien Supérieur

Work experience

Total years of experience: 19 years, 4 months

executive chef

November 2021 - Present

raja arabia

Khobar, Saudi Arabia

November 2021 - Present

Overall Specialty kitchen Cost control, Material Management Kitchen Operations, Menu
Standardization, Wastage control, Food Cost Maintenance, Food Recycle Management Training & Development,
Resource Planning & Control, People Management, Innovation
• Opining international Kitchen concept and around 1 month opening scend project steakhouse concept and
before 1 month ago I open new burger restaurant concept with 3 deferant cloud kitchen
ONION LUXERY RESTAURANT,
HOTELKUJINA RESTAURANT and J.J.s burger
Company industry:
Catering, Food Service, & Restaurant
Job role:
Hospitality and Tourism

Head Chef

January 2019 - September 2021

Balance diet center

Doha, Qatar

January 2019 - September 2021

managing appropriate inventory &control cost of good
Ordering dry store and vegetable and direct item. Prepare check and taste the food before the service.
Reporting to Manager. Menus creation for hot and cold for international food and healthy recipes
Check quality and quantity of requisitions from the commissary/kitchen as needed on a daily operation.
Responsible for all assigned duties and responsibilities in the center. Strict compliance to safety and health
standards (Baladiya Department, Qatar)
Company industry:
Catering, Food Service, & Restaurant
Job role:
Hospitality and Tourism

SOUS CHEF activity HEAD CHEF

December 2017 - January 2019

ADABISC FUTURE .TRIMOO PARKS

Doha, Qatar

December 2017 - January 2019

cuisine management. 2 opining this angry birds and virtuosity Qatar
Estimate food consumption. Select and appropriately price menu items to cost-effectively use food and other supplies.
Oversee food preparation and cooking, examining quality and portion sizes to ensure dishes are prepared and garnished correctly and in a timely manner
Company industry:
Hospitality & Accomodation
Job role:
Hospitality and Tourism

SOUS CHEF

November 2015 - December 2017

Mercure hotel

Khamis Mushait, Saudi Arabia

November 2015 - December 2017

cuisine management. Ordering dry store and vegetable and direct item.
I was order butchery item . Reporting to executive chef.
Menus creation for hot and cold for oriental cousin.
Company industry:
Hospitality & Accomodation
Job role:
Hospitality and Tourism

SOUS CHEF

October 2012 - September 2015

Harvey Nichols VERANDA

Al Farawaniyah, Kuwait

October 2012 - September 2015

• (Porsche event): 14 th May 2014.
• GARY RHODES events.
• Assist in opening Cafe Coco restaurant: 08 th. January 2014
• Horeca competition \{silver major\}
• Food safety certificate
• Communication training
• Opening Veranda Fine Dining Restaurant :12 th March 2013
Company industry:
Hospitality & Accomodation
Job role:
Hospitality and Tourism

SENIOR CHEF DE PARTY

August 2011 - August 2012

RADISSON BLU HOTEL

Tripoli, Libya

August 2011 - August 2012

Select menu items with an eye toward quality, variety, availability of seasonal foods, popularity of precedent dishes and likely number of customers. Collaborate with owner(s) to plan menus to attract specific clientele.
.
Company industry:
Hospitality & Accomodation
Job role:
Hospitality and Tourism

CHEF DE PARTY activity head chef

March 2010 - August 2011

ZAWIA JEWEL HOTEL

Zawiya, Libya

March 2010 - August 2011

TRANSFER FOR NEW OPENING FROM DERNA HOTEL TO ZAWIA JEWEL
• Opening Zawia for client relationship management to assure satisfactory service and speedy problem solving.
• Report on the daily developments & activities of the outlet to the senior management.

Estimate food consumption. Select and appropriately price menu items to cost-effectively use food and other supplies.
Oversee food preparation and cooking, examining quality and portion sizes to ensure dishes are prepared and garnished correctly and in a timely manner
Company industry:
Catering, Food Service, & Restaurant
Job role:
Hospitality and Tourism

CHEF OF PARTY

August 2009 - March 2010

DERNA PEARL HOTEL

Benghazi, Libya

August 2009 - March 2010

• Opening Derna Pearl Hotel: 10th September 2008
• Conceptualizing various strategies to achieve business goals.
Company industry:
Hospitality & Accomodation
Job role:
Hospitality and Tourism

chef of party after senior Chef of party’ Banquet’

June 2008 - August 2009

MAISON BLANCHE HOTEL

Tunis, Tunisia

June 2008 - August 2009

Managing the team for better performance
Organized and detail-oriented.
Able to view situations/issues in a positive way and propose solutions to streamline operations
Event and Banquet Service.
Assist the sous chef in creating new displays and new products
Company industry:
Hospitality & Accomodation
Job role:
Management

Pizza iolo

August 2007 - May 2008

INSOMNIA RESTAURANT

Tunis, Tunisia

August 2007 - May 2008

Italian food. Training and specialty Italian food
Company industry:
Hospitality & Accomodation
Job role:
Hospitality and Tourism

Cooker

July 2006 - March 2007

MARITIM ALHAMBRA HOTEL

Hammamet, Tunisia

July 2006 - March 2007

• Event and Banquet Service. Buffet, a la cart service
Company industry:
Hospitality & Accomodation
Job role:
Hospitality and Tourism

Education

INSTITUTE MEDITERRANEAN DE TOURISME

October 2007

October 2007

Higher diploma, Brevet de Technicien Supérieur

Tunisia

Center for the Sector ed Composition Techniques in the hotel

September 2004

September 2004

Diploma, BTB

Tunisia

Center for Training and Vocational Training

February 2003

February 2003

Diploma, CAP

Tunisia

Skills

Opening New Markets
Expert
Opening New Markets
Expert
Banquets
Expert
Banquets
Expert
Consulting
Expert
Consulting
Expert
Restaurant Management
Expert
Restaurant Management
Expert
Food & Beverage
Expert
Food & Beverage
Expert
Cooking
Expert
Cooking
Expert
Food Cost
Expert
Food Cost
Expert
EDUCATION, QUALIFICATIONS, AND SPECIFIC EXPERIENCE
Expert
EDUCATION, QUALIFICATIONS, AND SPECIFIC EXPERIENCE
Expert
Graduate or Certificates in Associates
Expert
Graduate or Certificates in Associates
Expert
Degree in Culinary Arts from Culinary Institutes, BTP, Community Colleges and Technical Schools
Expert
Degree in Culinary Arts from Culinary Institutes, BTP, Community Colleges and Technical Schools
Expert
Has MORE 10 years experienced, expertise in the kitchen, catering, fine dine restaurant like Arabic,
Expert
Has MORE 10 years experienced, expertise in the kitchen, catering, fine dine restaurant like Arabic,
Expert
COMMUNICATION SKILLS
Expert
COMMUNICATION SKILLS
Expert
COOKING
Expert
COOKING
Expert
Excellent skills in food / menu preparations, food purchasing
Expert
Excellent skills in food / menu preparations, food purchasing
Expert
Experienced in assisting HEAD Chef with menu planning, inventory and supplies management.
Expert
Experienced in assisting HEAD Chef with menu planning, inventory and supplies management.
Expert
staff training
Expert
staff training
Expert
menu development
Expert
menu development
Expert
menu creation
Expert
menu creation
Expert
restaurants management
Expert
restaurants management
Expert
restaurants
Expert
restaurants
Expert
mediterranean
Expert
mediterranean
Expert
Restaurant Marketing
Expert
Restaurant Marketing
Expert
Insomnia
Expert
Insomnia
Expert
Restaurants
Expert
Restaurants
Expert

Social profiles

Personal Website
Personal Website

URL removed due to policy violation. Please contact support for further information.


Instagram
Instagram
instagram.com/instagram.com/chef_bendhafer?igshid=1g9ppc955c32t

Languages

Arabic
Native Speaker
English
Expert
French
Expert
Italian
Beginner

Training and Certifications

Certifications
Highfield level 3 award in HACCP for catering( RQF)
Arab chefs federation certificate of competition
Jan 2021