Executive Chef consultant
Shawarma Factory
مجموع سنوات الخبرة :18 years, 7 أشهر
Sourcing purchasing cost effective supplies and cooking equipment.
Kitchen and floor staff Recruitment and training
P.O.S training
Menu creativity including Manuel with precise recipe for cost effective accuracy and food consistency
Defining expectations setting goals for staff
Coordinating supervising activities of all cooks and kitchen staff.
Implemented all relevant Safety and Food Hygiene requirements
Maintained combined food cost of 25.5% and kitchen labor cost of 6.0
Keeping within budget when ordering food stock
Setting up a tasting assembly for owners
Sourcing purchasing cost effective supplies and cooking equipment.
Kitchen staff Recruitment and training
Menu creativity including Manuel with precise recipe for cost effective accuracy and food consistency
Setting highest culinary service standards for staff to follow
Regularly checking the quality of meals to ensure that standards are met.
Defining expectations setting goals for staff
Coordinating supervising activities of all kitchen staff.
Implemented all relevant Food Hygiene and Safety requirements
Maintained combined food cost of 28.5% and kitchen labor cost of 8.0
Keeping within budget when ordering food stock
Setting up a tasting assemblies for the owners
After immersing myself into the Brazilian authentic culture and learning about their unique fruits, I crafted a menu suitable for Brazilian's palette.
Other duties and responsibilities included: Market, competitor's price study's creating the adequate rating and proper menu
Designed suitable kitchen architecture
Recruited and training Kitchen staff
Maintained combined food cost of 26.5% and kitchen labor cost of 7.5
Keeping within budget when ordering food stock
Supervised team of 20 including Chef de Cuisine, Sous Chef, cooks
Setting up a tasting days assemblies for the owners
Creator of the concept. O cacti Mexican restaurant y tequila bar is a whole new concept of authentic Mexican cuisine, which truly has its own identity.
Consulted with a variety of chefs from Mexico and together with my experience created an authentic Mexican menu.
Achieved rating as one of the top 4 Mexican restaurants
Supervised team of 10 including Chef de Cuisine, Sous Chef, cooks and waiters
Noma is a two Michelin star restaurant run by chef René Redzepi in Copenhagen, Denmark. The name is a portmanteau of the two Danish words "nordisk" (Nordic) and "mad" (food), and the restaurant is known for its reinvention and interpretation of the Nordic Cuisine. In 2010, 2011 and 2012, it has been ranked as the Best Restaurant in the World by Restaurant
Worked in several divisions
Preparation section
Visited and learnt all of Noma's food processes: bringing the fresh meats to the restaurant; cultivating the herbs near the Danish sea, such as crab stone leafs, flowers to marinate them in vinegar
Meat and fish section
Trained on different types of cooking: such as cooking at low temperatures etc.
Plating section
Explored brilliant ideas of culinary plating from a variety of chefs from around the world.
Trained with Chef Oscar Osornio Padia on the art of authentic Mexican cuisine.
Prepared Mexican sauces and various dishes such as Fajitas, Frijole Refrito, guacamole, salsa verde and many other comida de rua.
Creation Of O cacti's menu.
Learned the art of Lebanese sweets with a leading company in the FMB industry.
Worked on every section to learn the preciseness of Arabic sweets
Studied about all sweet items to be able to make a proper vendor list
Studied about cooking techniques
Trained with Chef Jesus Rodriguez From Puebla on modern Mexican cuisine.
Prepared and cooked all Mexican classics such as ceviche al Serrano, Pescado a la vera Cruzana and chiles en Nogada
Learned about various Mexican products especially their unique peppers in addition to learning about Mexican cooking methods and origins.
Researched and revisited new contemporary Lebanese dishes with a Mexican twist
Creating proper manual for food consistency and food cost
Food manuals includes precise recipe as per cups per temperature per weight and pictures
Setting up a tasting days for the owners for the menu agreement
March 2008 - May 2008 (6 months)
• Trained with Michelin, One Star Chef Dominique Blai.
• Explored modern French cuisine methods and techniques.
• Discovered fabulous French classical dishes and plating.
• Worked on various sections such as cold, hot, desert.
• Learned about cooking technique such as sous vides
Revisited associations of products, alliances and savors anchored in Asian culture History of culinary products used and methodologies of work. Preliminary preparations - Development - Cooking - Regeneration Traditional receipts of the countries of reinterpreted Asia in a contemporary way. Countries approached: India, Korea, China, Japan, Philippines, Thailand, Viet-Nam, Laos.
MSCE - Master of Science in Communications Engineering A++ - fundamentals of computer technology, installation and configuration of PCs, laptops and related hardware.