haytham rawas

• Prepare salads, soups, fish, meats, vegetables, desserts and other foods
• Process and store food items
• Make sure that all kitchen staff is aware of standards and protocols
• Manage rotation of food items in chillers
• Ensure kitchen and works area’s cleanliness
• Maintain and ensure the quality of prepared and raw items
•Establish the working schedule and organize the work in the kitchen so that everything works like a “well-oiled machinery”
•Make sure that the professional equipment is in good conditions and signal any malfunction before it affects the staff or the clients.

•Chef De Partie - Four Seasons Hotel, Beirut, Lebanon 2013 - 2015
•Preparing various types of daily dish.
•Recipes and food cost control.
•Requisition of daily kitchen products.
•Managing the staff on daily basis.



•Chef De Partie - Lancaster Hotel, Beirut, Lebanon 2011 - 2013

•Preparing various types of daily save in dish.
•Recipes and food coast control menu.
•Market list and Purchases.
•Managing the staff on daily basis.

•Chef De Partie - Solidere BHC, Beirut, Lebanon 2008 - 2011
BHC: Stay restaurant, Sweet Tea, Relais Foch, Grid, Central Kitchen

•Managing the staff on daily basis.
•Providing training and staff induction.
•Ordering all food and ingredients needed.
•Organizing the weekly Rota and staff holidays.
•Managing the monthly budget and staff pay roll.
•Preparing various types of juices, sandwiches.
•Organizing daily central kitchen big fridges, labeling and examining temperatures

Making sure all stations in the kitchen were clear and up to OH&S standard
•Cleaning kitchen
•Storing food
•Chopping all vegetables for prep
•Checking food expiry dates and discarded any outdated food
•Putting into practice any skills learned in work

Produce fresh, quality and tasty food well presented in a hygienic environment to ensure guest satisfaction at all time.
•Perform basic kitchen tasks assigned by Chef de Partie
•Implement all the food and beverage policies and procedures in the Kitchen
•Recognize good quality products and presentation
•Know and understand all the Basic policies and procedures in food production
•Maintain all service standards established for the Kitchen.
•Follow up and comply with the cleaning schedule established for the Kitchen
•Assist the chef de partie in the production of the mise-en-place for the elaboration of the all menu according to receipt and fiche technique

Prepared meals and menus for 5-star restaurant
•Supervised meals accordingly, matching needs and tastes to individual guests
•Designed and prepared meals for personal and corporate events held at the hotel
•Supervised the Hotel restaurant's staff.
•Managed relationships with vendors, ensuring access to fresh foods and the best equipment and resources for cooking.

•Based upon please contact to send images dishes prepared