Elie Matta

Key Responsibilities:
1. Create menu items, recipes and developing dishes ensuring creativity, variety and quality
2. Supervise the preparation of dishes served in outlet ensuring that recipes are followed by tasting dishes,
sauces and suggesting additional ingredients
3. Train, develop and motivate culinary staff to meet and exceed established food standards
4. Teach preparation according to well defined recipes, follow up and discuss ways of constantly improving the
cuisine in the outlet
5. Ensure all products are prepared in a consistent manner and meet quality standards
6. Display exceptional leadership by providing a positive work environment, counseling employees as
appropriate and demonstrating a dedicated and professional approach to management
7. Ensure proper grooming and hygiene standards for all kitchen staffs
8. Assist in any of the kitchen areas and participate in all other jobs in the kitchen when circumstances require
9. Ensure that all cleaning, washing up, closing down of equipment, locking of refrigerators and deposition of
keys are undertaken upon conclusion of services thereby ensuring the security of all items
10. Perform related duties as assigned, attending special functions, supervising the delivery of food to outside
venues, staff attendance and presentation
11. Plan menus for the outlet and functions and submit them to the Executive Chef for approval and final
implementation. Responsible for food decoration for a la carte menu, and outside catering menu
12. Supervise preparation of kitchen requisitions for drawing the items from stores, and ensures that the
commissaries drawn is according to the requisition made and quality of the products
13. Check all incoming foodstuff supplies, ensure the quality of items received and reject those unsuitable
14. Visit the dining area to ensure that the food is delivered from the kitchen in prompt and efficient manner
15. Obtain feedback on food qualities and handle customer complaints
16. Maintain food cost at the budgeted levels
17. Review staffing levels to meet operational and financial objectives
18. Responsible for the maintenance of the kitchen area and arranges to raise work request for maintenance jobs
19. Responsible for staff feeding
20. Ensure that daily dish is prepared to the highest quality and taste
21. Supervise all sections of the Kitchen
22. Responsible for kitchen cleanliness to the highest standard of Health and Hygiene

Key Responsibilities:
1. Launching and Opening
2. Create and develop a 45 Items Menu ensuring Creativity, variety and Quality
3. Food Plating design
4. Control and direct the food preparation process and any other relative activity
5. Approving and polishing dishes before they reach the customer
6. Plan orders of equipment or ingredients according to identified shortages
7. Arrange for repairs when necessary
8. Remedy any problems or defects
9. Be fully in charge of hiring, managing and training kitchen staff
10. Oversee the work of subordinates
11. Estimate staff’s workload and compensations
12. Maintain records of payroll and attendance
13. Comply with nutrition and sanitation regulations and safety standards
14. Foster a climate of cooperation and respect between coworkers
15. Manage stock
16. Order food from suppliers
17. Control budget and keeping accurate records
18. Manage health and hygiene procedures

International Cuisine) - Minet El Hosen, Lebanon
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Accomplishments
1. Bakery and Catering Business Owner at Chez Le Chef 2006 to 2019 - Bhamdoun, Lebanon
2. Participated in Gastronomy Trainings at Le Mythe Private Club - Rabieh, Lebanon (2019)
3. Creating Concept Menu and Plating Design for five stars Restaurants (2018)