Master class
Kuwait kitchen academy
Total years of experience :20 years, 2 Months
Master class and culinary lessons in Italian cuisine at Kuwait Kitchen Academy (Kuwait)
Master courses in Italian Cuisine including theoretical-practical lessons at the KKA headquarters.
I teach regional traditional cuisine and its modern-creative evolution, the basic techniques, the appropriate decorations, the art of presentation and other fundamental notions on agricultural-food products, spices, aromatic herbs, food raw materials, together with a detailed study of condiments and oils.
Italian cuisine expert, Menu engineering, managing staff of BOH, FOH, full management off all aspects ( purchasing, food quality, reqruitments, staff management, catering, menu updates).
Expert in selecting raw materials and ingredients.
Creating new fusion menus for different concepts
Concepts development
Cost control and food costing
Expert in reducing food cost by complete reorganization of all production procedures and staff, using alternative raw materials etc etc
chef consultant, food developer, business and concept development, menu engineering
- Day-to-day business operations
- Communicating the company vision and values
- Creating a positive and productive working environment by taking an active role in managing and developing staff and making employment decisions for your team
- Delegating tasks and act as facilitator to motivate and direct work
- Producing plans for improvement as needed, utilizing data and metrics available to measure performance
- Ensuring brand portfolio consistent with desired market positioning
- Managing P&L statements, accounting for costs and revenues
- Managing to achieve all company objectives in sales, costs, guest service and satisfaction, food quality, cleanliness, and sanitation
- Control cash and other receipts by adhering and overseeing all cash handling and reconciliation procedures in accordance with policies and procedures
- Overseeing all procedures including submitting required paperwork, effectively completing reports, and understanding how best to use those reports to increase revenues and create outstanding guest experiences
- Scheduling labor and ensure all positions are adequately staffed and make recommendations as necessary based on any business or seasonal changes to effectively meet labor cost objectives
- Fully understanding and complying with municipal regulations that pertain to the health, safety and labor requirements of the restaurant, employees and guests
- Developing menus with other members of Food and Beverage team
- Evaluating guest satisfaction levels with a focus on continuous improvement
- Assist other departments wherever necessary and maintain good working relationships
- Managing Restaurant operations
- Maintain exceptional levels of customer service
- Recruit, manage, train and develop the Restaurant team
- Managing guest queries in a timely and efficient manner
- Additional responsibilities as assigned by leadership
- System operation MC and Micros
- Managing Kitchen, food costing, purchasing and P&L
Head Chef at Thunayea International Group (Kuwait) (Restaurants: Bice, Piccola Milano)
- Effective and efficient kitchen management, budgeting and reporting
- Ensuring all menu items are prepared to recipe standards and consistency is maintained
- Standardizing recipes, developing and maintaining all kitchen specifications and procedures
- Managing central kitchen daily production: Fresh handmade pasta, all meat cuts, soups, sauces, fresh Italian bread ecc…..
- Creating, innovating and introducing new menu ideas having an eye for detail
- specialized in providing catering services for corporate events, birthdays, weddings, anniversary celebrations and other private events.
- Liaising with marketing and project teams regarding new openings and current operations
- Efficiently allocating resources and effectively executing cost control processes
- Supervise kitchen staff’s activities
- Arrange for equipment purchases and repairs
- Recruit and manage kitchen staff
- Comply with nutrition and sanitation regulations and safety standards
- Maintain a positive and professional approach with coworkers by giving them guidelines and training
- Ability to spot and resolve problems efficiently and delegating multiple tasks
- Communication and leadership skills
- Keep up with cooking trends and best practices
- Working knowledge of various computer software programs (MS Office, restaurant management software, POS)
- Pro-active and reliable
- Extensive and advanced experience of multi-unit food service operations with proven leadership and strong track-record of managing a team of Food & Beverage professionals
- Experience in European & Middle east Kitchens/Cuisine.
- Responsible of five (5) outlets B.O.H AND F.O.H, plus one central kitchen.
executive chef and operation manager; italian cuisine, pizza and pasta.
managing kitchen, responsible of all food preparation.
I have worked in several Italian restaurants from 2004 to 2014 . i also worked in two hotels in Lebanon between 1998 and 2000: Meis hotel, Hamra Beirut; and Phoenicia hotel, Beirut, both in food and beverage section.
italian cuisine, local cuisine, fresh pasta hand made.
Chef de Partie at CAMST catering Parma - Italy
In a high volume production cuisine, canteen service for the University of Parma. More than 3000 covers per day, Italian food and pizza.
Both B.O.H & F.O.H
hotel management, italian and international cuisine
the title of my thesis: THE ROLE OF SOCIAL NETWORKS IN THE ARAB SPRING. 2012.