executive Lebanese chef
Mazaya
Total des années d'expérience :18 years, 5 Mois
Executive chef at Mazaya restaurant 5* fine dining at capital plaza Podgorica capital of Montenegro
Create Middle eastern and international menu, hiring staff, cost control, food technique training for staff, HACCP standard
create professional lebanese menu . I train the staff for high level of HACCP Standard and food technique .
cost control, catering, service, responsible for all kitchen equipment and all the description of Lebanese menu and recipes grammage , fine dining standard.
executive chef at Reem albawadi group, create new dishes, catering, cost control, high level of HACCP standard & ISO, FIFO, food techniques, kitchen Management, in charge for 3 branches plus central kitchen
head chef at Beirut cellar restaurant 5* fine dining Italian and international concept, create new dishes, cost control, high knowledge of italian recipes, fresh pastas home made, steaks, sauces, desserts preparing food for 150 guest lunch and dinner plus plat de jour
senior sous chef at Gaoucho restaurant steak house 5* fine dining argentinian cuisine, high skills of butchering and grill techniques, cost control, training staff for service, attention by following the recipes details, caring for sanitation and HACCP standard, FIFO, ISO
junior sous chef at four season hotel resorts Beirut, i gain high experience in the intercontinental cuisine, as a sous chef i was working in the Banquets preparing buffet for events and weddings also i work in the main kitchen for ala carte dishes
chef de partie at water melon restaurant french- Italian concept in the ABC mall beirut Achrafeyieh
AS chef de Partie i was working at he hot section preparing steaks, sauces, main dishes also preparing desserts