Hassan El hawary

• Managed daily operations of assigned section in a chain - standard hotel environment.
• Worked across hot line and cold kitchen operations during daily service and banquets.
• Executed menus according to Best Western quality and presentation guidelines.
• Trained new hires and interns on SOPs, hygiene standards, and service flow.
• Assisted with inventory control and stock rotation (FIFO).
• Maintained clean, organized workstations in line with French food safety regulations.

• Supervised and trained kitchen staff to maintain quality and hygiene standards.
• Prepared and plated Lebanese and Oriental dishes according to brand requirements.
• Managed stock and monitored food costs under HACCP regulations.
• Ensured smooth coordination between kitchen and service teams

• Assisted in the preparation of hot and cold dishes according to kitchen standards.
• Supported senior chefs during service with mise en place and plating.
• Followed food safety and hygiene procedures in line with HACCP guidelines.
• Assisted with basic stock handling, labeling, and storage under supervision.
• Maintained cleanliness and organization of workstations throughout service.
• Participated in daily kitchen operations and event catering support.