Executive Chef & Food & Beverage Consultant
Beam Reach Consultancy
Total years of experience :28 years, 11 Months
Task & Responsibility
• Concept Development
• Menu Costing & Pricing Strategy Business Annual Budgeting
• Vendor Selection & Goods Procurement
• Startup Project & Execution
• Staf Recruitment & Hiring
• Culinary Training Programs tailored as needed Focusing on the Menu items & Basic Skills
Culinary Project Leader of The FIFA World Cup 2022 Catering to 2 Stadium &13 Football Training Center Dana Club Renovated &restructured the Main kitchen layout to fulfill its maximum potential Beat year-end labour cost goal by 2% through the implementation of cross-training &other Eficiency-enhancing eforts Re-developed the entire menus of all the outlets, banqueting, &also introducing Theme Nights to increase the food Revenue by up to 15 % Increasing the F&B revenue by 20% compared to 2019 Re-launched the Main Dining restaurant as a Contemporary Levant-style restaurant. increasing the covers as well as the revenue of the outlet by 60 %
Train students to unleash their culinary creativity and passion by enrolling them in our comprehensive culinary arts program. With designed hands-on training, & techniques, that will prepare them for successful careers in professional kitchens
Double Tree By Hilton Al Dhahran Saudi Arabia
Leading daily Food and Beverage (service and production ) Day to Day Supervised food production procedures at every stage. Ensured quality and taste consistency in all food items mentioned in the menu. Increasing on sales total Monthly Sales by 3% VS the budget. Developed menus by meticulously selecting and creating recipes. Developed and implemented standards established for the
kitchen. Ensured clean, sanitized kitchen in adherence with health laws stated by local Low Supervised complete kitchen operations in alliance with other Departments
Contribute to restructuring Culinary operations and manning to reflect the Preopening approved budget Opening of 6 new F&B concepts Pre-opening Ensure full brand standards compliance in all hotel operational departments Quality development: maintain a very high guest satisfaction People development: grow any associates to the next position. Culinary Mentor For 3 Chefs Yearly as Per Hilton Standard.
Al Nabil Hotel Jordan Supervised food production procedures at every stage. Ensured quality and taste consistency in all food items mentioned in the menu. Maintained smooth cooking and service operations and maximized productivity keeping desired quality. Anticipated food pricing, consumption and purchase of raw materials. Developed menus by meticulously selecting and creating recipes. Developed and implemented standards established for the kitchen. Ensured clean, sanitized kitchen in adherence with health laws stated by local, Rules Supervised complete kitchen operations in alliance with other Departments
• UAE
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