Habib Nahle

• Leading the culinary operations of multiple Brands, including Concrete, Seven Burger, 94 Grams,
Switch Off & Shish Kabab restaurant, as well central kitchen facilities.
• Overseeing and manage a team of 80+ culinary employees, ensuring smooth day-to-day
operations across multiple branches.
• Developing and implementing standardized recipes, menu engineering, and production systems
to maintain consistency, quality, and cost.
• Authoring and maintaining the Culinary Recipes Manual Book and establishing comprehensive
Standard Operating Procedures (SOPs) for kitchen operations.
• Supervising central kitchen production to efficiently supply multiple outlets while ensuring strict
compliance with hygiene, safety, and food quality standards.
• Driving operational excellence by introducing process improvements, waste reduction
strategies, and effective cost management.
• Collaborating with management on strategic planning, including menu innovation, seasonal
promotions, and expansion initiatives.
• Ensuring adherence to local food safety regulations (HACCP standards) and company quality
benchmarks.
• Monitoring and analyzing kitchen performance metrics, including food cost, waste, and
productivity, to optimize operations.
• Leading culinary innovation projects, including testing and launching new menu items, specials,
and limited-time offerings.
• Representing the brand in culinary events, media appearances, or customer engagement
initiatives, reinforcing brand reputation.
• Training, mentoring, and developing kitchen leaders and staff, fostering a culture of
accountability, teamwork, and continuous improvement.
• Managing supplier relationships to secure high-quality ingredients at competitive prices and
maintain strong vendor partnerships

• Directed culinary operations for two distinct brands, Masgouf
London (Arabic with a Mediterranean twist), and Cafeteria Al-Dahiya (QSR shawarma, grill, and fatayer), each with three branches plus catering, ensuring consistency in food quality,
presentation, and guest experience across all outlets.
• Designed, costed, and refined menus to maximize profitability while maintaining brand identity and enhancing guest satisfaction, continuously adjusted offerings based on sales performance and market trends.
• Supervised, trained, and motivated kitchen teams, fostering collaboration, skill development, and adherence to operational excellence.
• Ensured consistent food preparation standards by implementing strict quality control systems, including portion management and standardized recipes.
• Monitored and managed kitchen financial performance, controlling food costs, labor, and operating expenses to optimize profitability without compromising quality.
• Oversaw inventory management, procurement, and supplier relations to ensure cost-effective purchasing, efficient storage, and minimal waste.
• Spearhead recruitment, onboarding, and training processes for new kitchen staff, while conducting ongoing skill-building sessions to improve team performance and culinary expertise.
• Developed and executed kitchen strategies aligned with business goals, improving workflows, resource utilization, and overall productivity.
• Maintained full compliance with HACCP protocols and health regulations, enforcing the highest standards of food safety, sanitation, and hygiene.
• Engaged directly with guests to gather feedback and ensure dining experiences reflected Seazen’s commitment to excellence in service and hospitality.

Accomplishments:
• Led the culinary operations of multiple restaurants, including Solia & Mia (Mediterranean
Cuisine), Khaneen (Kuwaiti Cuisine), Emirgan Sutis & Hatay Sofrasi (Turkish Cuisine), Bait Jafra
(Palestinian Cuisine), and Danish Bakery, significantly elevating the company’s food production
and catering services.
• Spearheaded the development and implementation of a new vision and mission for the company,
aligning the culinary direction with the brand’s values and objectives.
• Successfully managed multiple restaurant chains and a central kitchen, meeting all budgetary
commitments and achieving consistent profitability under my leadership.
• Introduced innovative recipes and menu variations, garnering recognition for top-tier culinary
expertise, improving guest experiences, and enhancing the overall dining offering.
• Fostered a strong and cohesive culinary team, contributing to the development of future
leadership talent within the company and creating a positive working environment.
• Established and maintained high-quality standards across all kitchens, leading to increased
customer satisfaction and brand loyalty.
Key Responsibilities:
• Collaborated closely with the Executive Chef to oversee the entire kitchen operation, ensuring
smooth execution, high standards of food quality, and maximizing guest satisfaction.
• Managed P&L accountability and developed strategic plans to enhance business performance,
increase profitability, and drive sustainable growth across all restaurants.
• Directed the planning and management of food production in a large central kitchen,
implementing standard operating procedures (SOPs) to ensure operational efficiency and
consistency in quality.
• Analyzing market trends and customer preferences to develop and strategically adjust menus,
aiming to optimize revenue and enhance customer satisfaction.
• Supported long-term growth and profitability by conducting food cost analysis, adjusting pricing
strategies, and implementing effective controls to minimize waste and maximize margins.
• Trained, mentored, and empowered a diverse team of kitchen staff, fostering an environment of
continuous improvement, and raising the performance standards across the culinary department.

• Managed all kitchen operations for a high-volume central kitchen, ensuring timely food
production and maintaining quality control.
• Led the development and implementation of new kitchen processes, improving efficiency and
reducing food waste.
• Supervised a team of chefs and kitchen staff, providing training and fostering a collaborative work
environment to ensure smooth operations.
• Collaborated with management to develop new menu items and optimize existing recipes to meet
customer demand and improve profitability.

Sous Chef- September/2013 to January/2016
Azadea Group, Kosibasi (Turkish Cuisine), Kuwait

• Assisted in overseeing daily kitchen operations for an Ala Carte restaurant, ensuring consistent
food quality and timely service.
• Worked closely with the Head Chef to create and refine the menu, incorporating customer
feedback and seasonal ingredients.
• Managed inventory and ordering of kitchen supplies, ensuring cost-effective purchasing and
minimal waste.
• Trained and mentored junior kitchen staff, enhancing team performance and adherence to food
safety standards.
• Supported the kitchen team in daily operations, ensuring food quality and consistency for a high-
end dining experience.
• Ensured proper food handling and safety practices were followed to maintain health and hygiene
standards.
• Assisted in menu planning and daily specials, contributing to the restaurant’s overall success.
• Managing kitchen operations for an Ala Carte Turkish restaurant, ensuring high-quality food and
guest satisfaction.
• Played a key role in inventory management, controlling food costs and optimizing resource usage.
• Provided guidance and support to kitchen staff, improving efficiency and enhancing the overall
guest dining experience.

• Directed all kitchen operations. Contributed to menu creation and managed training of the kitchen brigade to deliver an excellent Guest experience while managing food cost controls.
• Partnered with restaurant management team on supply ordering, budget, and kitchen efficiency and staffing.
• Superintended and guided a dynamic team of junior kitchen staff members, including, but not limited, to line cooking, food preparation, and dish plating.
• Oversaw/organized kitchen stock & ingredients. Ensured that a first-in, first-out food rotation system and verifies all food products are properly dated and organized for quality assurance.
• Ensured training programs geared towards ongoing development of superior workforce and cultivating managers with a strong emphasis on company culture and mission.
• Managing food and product ordering by keeping detailed records and minimizes waste, plus works with existing systems to improve waste reduction and manage budgetary concerns.

Previous Professional Experiences:
• October 2011 - January 2013: Sous-Chef, Aubergine restaurant Salmiya, Kuwait Lebanese Restaurant (Ala Cart)

• Holiday Inn Hotel Salmiya, Kuwait
• June 2011 - Sep 2011: Chef De Partie, AyamZaman (Ala Cart)/Lebanese Restaurant
• May 2010 - May 2011: Chef De Partie, Banquet & Buffet/ Cold Arabic kitchen