executive chef
Almawaed for catering
Total des années d'expérience :23 years, 3 Mois
I am the executive chef of the catering division of the company, I am responsible of 45 staff member, my job is to make menus and discuss it with the clients and then cost it and price it accordingly.
I am also responsible of the flow of the work and organizing the staff and the duties, the ordering and the purchasing as well. as also teaching the staff of the new recipes and maintaining the cost and the quality of food.
I am responsible of the new tastings and testing of new menus and recipes.
I am responsible of the organizing the catering.
as also I am involved with the food quality and cost in all the company's brunches.
(International Cuisine, Texan Cuisine), I set the menu, the menu cost, the menu fiche technique, the kitchen’s staff training for the menu, personal and department hygiene, I set the agreements with the suppliers, also I was partially responsible for choosing the staff and the interviews holdings and finally but not final I was responsible for selecting the kitchen’s equipments and utensils
a consulting job for two weeks as a kitchen’s ex. Chef at the VENUE REST & BAR (European Cuisine) I set the menu, the menu cost, the menu fiche technique and the kitchen’s staff training for the new menu.
kitchen chef at CEOSSROADS restaurant in Algeria.(international cuisine) I was also responsible for the menu adjustment and I was the Chef for the opening of the restaurant as trainer for the food and beverage.
( Italian Cuisine) I set the menu, the menu cost, the menu fiche technique and the kitchen’s staff training for the new menu.
Set the Food Menu and the Beverages Menu, trained the staff, food costing and fishe technique.
Trainer and creator of the menu and the designs from A to Z with the Colaboration of the well known French chef Ludovic as consulting chef.
helping the chef, executing the menu and the recipies, helping in the cost.
chef de partie at banquet, resort kitchen, Italian restaurant and main kitchen, I also was the kitchen representative for the staff committee at SHERATON HOTEL & RESORT, Beirut.
i was responsable of the cold section from A to Z.
i had a cross trainig starting from the kitchen into the service and the reception.
i had a cross trainig starting from the kitchen into the service and the reception.
i had a cross trainig starting from the kitchen into the service and the reception.
B+ degree with a special recomandation from the college.
B+ degree with a special recomandation from the college.