Louay Saegh

Supervise, train, and coach team of 15 kitchen staff to deliver unparalleled food quality. Design, coordinate, and execute contemporary menus. Record and maintain SOP records. Enhance the food quality and overall culinary experience by sourcing and utilising finest ingredients in UAE market.
• Designated Personal Chef for Emirati politician and member of royal family.

Rotana Hotel Management Corporationation for daily menu and special requests; performed daily purchase functions and aided in kitchen administration.
· Maintained food costs, inventory controls and worked within financial targets as specified by unit manager.
• Helped orchestrate and facilitate a solid working relationship between kitchen and service staff; Oversee preparation of innovative, optimal quality cuisine for dining rooms, banquets, and other food facilities at luxury hotel. Manage all aspects of food production including promotions, food consumption estimations, as well as requisition and procurement of food items. Create novel additions to menu and keep abreast of operational trends to drive guest satisfaction. Supervise cross-functional culinary staff; hire personnel, conduct performance appraisals, and implement pay increases. Set short- and long-term goals for food service delivery to ensure quality standards align with organizational objectives. Train kitchen staff to adhere to standardised portions, cooking methods, safety, and HACCP standards.
• Rendered comprehensive dining services to several universities and royal families in Al Ain; simultaneously maximised revenue and enhanced cost controls.

• Lauded for consistent provision of fast service and memorable dining experiences for several international football teams hosted by hotel.

Collaborated with Executive Chef to uphold daily operations, food production, and promote quality improvement. Assigned full responsibility of kitchen in absence of Executive Chef. Maintained sanitation and safety regulations. Supported preparation of daily menu and special requests. Managed food stock and costs. Executed daily purchase functions and contributed to kitchen administration. Fostered strong relationship between kitchen and service staff to boost efficiency. Trained and developed staff ensuring individual performance surpassed culinary standards. Administered FF&E budget and annual manning budget.
• Managed food costs and inventory controls according to financial targets as determined by unit manager.

• Set section heads annual targets; conducted mid-year and yearly performance appraisals.

• Led and trained culinary team to victory at culinary competitions throughout year.

Accomplishments:
· Was instrumental in the successful opening of the Company’s first property in Doha - Qatar.

Key Responsibilities:
· Conceptualized special dishes and promotional items using locally grown organic products; Oversaw daily recipe preparation, food storage, cooking and presentation.
· Created all culinary standards and operating procedure, negotiated with vendors regarding food and related supplies, planned and directed food preparations in the kitchen while ensuring food safety procedures are executed according to policy and health/sanitation regulations.
· Hired and trained new sous chefs’, set up training and development standards, annual targets and evaluated performance through reviews at periodicity to increase employee productivity.

Other Relevant Experiences:
Le Royal Meridian (Formerly Abu Dhabi Grand Hotel), Abu Dhabi (Feb 2001- Nov 2002)
Commis II
· Worked in designated stations, organising the assigned work areas, preparing and efficiently putting away orders, within recommended time frames to meet guest expectations.
· Assumed responsibility in preparing and serving breakfast, lunch, dinner, a la carte menu for the Palm Court Restaurant, Irish Restaurant and Pub, Al Fanar Rotating Restaurant; handled salad, dessert and live breakfast counters as well as helped in special events and beach parties, handling over 100 guests per day.

Sherton Hotels (Jul99- Nov 99)
Trainee Chef
· Gained experience in the pastry, bakery, Syrian mezza section and the Italian Kitchen in a variety of preparations/ presentations.

Assisted with daily operations and acted as Executive Chef when necessary. Consistently achieved highest possible guest satisfaction. Determined Sous Chefs and Section Heads annual targets in addition to conducting performance appraisals Trained new Sous Chefs on company standards and procedures.
• Worked closely with Executive chef on food production, promotion, and quality improvement.

Supported head chef with execution of various culinary tasks; served as liaison between executive chef, executive sous chef, and assigned production areas in kitchen. Formulated food preparation techniques and developed ordering system for supplies resulting in reduced wastage and enhanced buffet quality. Ensured kitchen staff observed safety and sanitation standards. Introduced new themed nights and aided executive chef with implementation of HACCP system.
• Assigned full responsibility for streamlining kitchen operations including management of aspects related to profit, stock, wastage control, hygiene practices, and staff training.

Breakfast chef, Irish bar chef, fine Dinning chef

Italian pizzeria chef