Fadi El Haddad

Executive Chef (Pre-opening Team)
Was head-hunted to open the 5-Star Hotel Property with extensive banquet and convention facilities which is designed to become the city’s exquisite luxury convention centre having to dole out highly personalized service and unforgettable culinary adventures and exquisite food experience. The Hotel of 300 Rooms with over 3400 sq m banquet and convention space and 5 Food Outlet-Concepts; set to open Q4 of 2014.

All Day Dining - International Buffet Concept over 175-covers capacity
South American - El Publico over 80-covers capacity - Provide selective dishes from Peru, Chile, argantine & Bhurrascaria
Outdoor Terrace - Café with Oriental Delight Outlet Concept over 135-covers capacity
Lobby Lounge - Library Tea Lounge Style Concept over 150-covers capacity
Rooms Service
Meeting Rooms - cater to MICE segment over 900 seating capacity
Banquet - cater to Weddings & Social Events over 1000 seating capacity

• Set-up of Kitchen Facilities from receiving, storage areas and individual kitchen outlets ensuring full standard compliance in health and safety requisites and establish for certification on HACCP
• Drive the pre-opening process of fully accomplishing requirements for SOEs encompassing Kitchen Stewarding and F&B Displays
• Establish organizational requisites for SOP, Kitchen Standards, Health and Safety Guidelines and audit compliance
• Ensure suitable manning that match the service orientation and provide support in the full recruitment process from talent pooling to positioning
• Plan the Training and Development Program for all kitchen staff by ensuring an effective On the Job Training Plan
• Engineer menus that are standardized at par with the budget and revenue forecast and market trends
• Implement menu design which encompassed food selection, recipe creation, development of production methods, costs and training
• Set and control standards on purchasing and receiving items; ensuring test and evaluation of product quality, attention on yielding quality against market prices and establish an effective requisition and issuance procedures and controls
• Set and control standards for expenses to achieve food cost budget
• Establish an effective and efficient office procedures in handling daily operational requisites, banquet management, general and administration undertaking
• Liaise with Finance and Purchasing in view of determining the minimum and maximum food par-stocks.
• Maintain an updated knowledge of competitors’ and market activities and be able to come up with promotional and business plans
• Carry out Executive Management Role

Executive Chef / Pre-opening Project Consultant
A newly created local hospitality management company with an exclusive property opened in 2013; was appointed to establish the F&B Kitchen and Wedding & Events facilities plus Catering Operations

Pool Area - array of Lebanese, Seafood International Cuisine & Snacks over 300-covers capacity
Orizon Ballroom - Banquet with Buffet & Seated Menus over 600 seating capacity
La Piazza - Outdoor Functions of Multi-Cuisine Buffet & Live Cooking stations over 1200 seating capacity
Ofok Garden Catering - an concept of Interactive Buffet & Live Stations incorporating Molecular Cuisine with a mix of contemporary Lebanese buffet and set menus catering for 1000 pax average

Key to:
• Conceptualizing variety of food concept to match each outlet
• Hiring, training and managing the whole Kitchen Brigade specializing in each outlet concept
• Standardizing Food Production with highest-level compliance of HACCP Procedures
• Developed the marketing and food promotions for each outlet

Executive Chef / Pre-opening Project Consultant
Zouki is an Australian F&B Chain specializing on developing and operating a number of reception centres, retail outlets and popular mainstream cafes delivering the best quality in food, coffee, retail products, service, outlet design and fit-out spanning global regions

Zouki for Lebanon consists of production of wide variety of International Cuisine with daily cover of 1700 pax for USEK Campus Kaslik and Banqueting Facilities for over 1200 pax that doles out Lebanese and Francaise gastronomies with buffet and live stations; was appointed to report directly to the CEO.
Achievements:
• Organized kitchen set-up from drawings to planning
• Key to establishing equipment lay-out, purchasing and set-up
• Talent-pooled and trained Chefs and managed a Kitchen Brigade of minimum 20 Chefs
• Maintained Food Cost control at 29%
• Implemented highest kitchen hygiene and safety standards in compliance with HACCP

Reporting to the General Manager and assisting the F& B manager on daily operation with a brigade of 25 chefs and 15 Stewards.

Achievements
• Established and developed with Training Department programs for Hygiene-Health-And-Safety along with Food Poisoning and Contamination Courses
• Implemented highest kitchen hygiene and safety standards in compliance with HACCP
• Maintained Food Cost Control at 30%
• Provided direct support and in close liaise to the Food & Beverage Manager especially in conceptualizing International Promotions and in driving revenue and controlling P&L
• Standardized menus for buffet, MICE, room service and amenities

Reporting to the General Manager.
Executive Chef (Pre-opening Team)
Achievements
• Organized the whole kitchen set-up
• Managed the whole Kitchen Brigade of 51 encompassing kitchen and stewarding and carried-out a succession planning that developed chefs to managers
• Enhanced food production that garnered a high score of GSTS
• Conceptualized and opened a Lebanese Outlet Concept, Outside Catering and carried out kitchen planning and drawings, equipment purchases, outlet SOE and menu engineering
• Maintained Food Cost Control of 28%
• Implemented efficient cost savings and controlled P&L

Reporting to the General Manager and assisting the F& B manager on daily operation with a brigade of 25 chefs and 15 Stewards.
-Create a new international menus for International buffets and Set menu.
-Create new a la carte Lebanese mezza for buffets, set menu and international.
-Create new amenities and ice cream menus.
-Them menus, international Promotions “Italian, Chinese, French, Monthly promotions, etc..
*Daily market list for all outlets: checking all purchased items quality and quantity as per IHG & CP Beirut standards.
*Control food cost with an average of 30 % and 31 %
*Controlling P& L
*Implement in coordination with the training department Hygiene, healthy and safety, Food poisoning, Food Contamination Courses for the kitchen