Jacques Boulos

• Led recipe validation, product enhancement, and industrial trials for food preparations ensuring consistent quality.
• Collaborated with French bakery and pastry chefs to refine formulations, gather technical data, and drive Improvements
• Conducted supplier audits, raw material evaluations, and created documentation for ISO 22000 and HACCP compliance.
• Identified and resolved formulation and production issues; implemented corrective actions and optimized processes.
• Provided technical support for new product development, cost optimization, packaging design, and allergen control.

• Led product development trials, conducted research, and facilitated sensory evaluations for new menu.
• Developed and implemented standardized technical sheets enhancing preparation efficiency across all menu items.
• Established a maintained a quality documentation system enhancing efficiency across multiple restaurant concepts
• Conducted regular quality inspections, audits and ensured adherence to food safety procedures.
• Oversaw FIFA 2022 procurement securing optimal prices for supplies and equipment, and played a key role in the
successful launch of franchise projects: Zuma, Billionaire, Nammos, Em Sherif, Tatel, Carbone and La Petite Maison.

• Assist R&D chefs in product development, sensory evaluation and issue the technical sheets.
• Conduct Quality and Food Safety inspections to ensure Babel/ Alshaya standards are met in all outlets. • Provide Quality and Food Hygiene training for all food handlers to maintain the quality system.
• Contribute to the opening of 7 new branches in GCC, as a member of the opening team.
• Implement and maintain the quality and food safety management system as per ISO 9001.

• Develop new formulations for different personal care products and cosmetics.
• Evaluate all new formulation for chemical and physical properties, performance, and stability.
• Oversee production processes, focus on quality, and improve employees’ performance.
• Assist in the research of extracting an essential oil from cold pressed pomegranate seeds.
• Supervise internship program for master’s degree students in cosmetics formulation at the USJ University.

• Conduct bibliographical research
• Formulate a “glossy antimicrobial water-based paint”
• Perform characteristic tests for the final product (viscosity, density, glossiness…)
• Implement a new microbiological validation method on dry paint film