Najib Chahhoud

→ Victus Food Development Company- Kuwait
Food and Beverage Manager- February 2012 until date
I am currently leading the Food and Beverage department in Victus Food Development Company (Baking Tray, Homeslice, Bess Fool Bess Falafel and Victus Retail Line Sales), and my responsibilities include;
✓ Menu development for the three concepts
✓ Recipes creation and costing
✓ Visiting and conducting all the locations
✓ Monitoring closely the delivery department which contributes 60% of the company's sales
✓ Conduct the staff weekly schedules for all restaurants
✓ Planning and executing exhibitions
✓ Following up all maintenance related issues
✓ Handling the assessment and development of other brands seeking the development services from Victus
✓ Creating the needed SOP's and training materials for FOH & BOH
✓ Planning and execution of the Pizza Retail Line (Fresh Pizza by the slice) to be sold in all retail stores in Kuwait- Recipes finalizing, shelve life tests, quality checks, packaging and branding

Brand Manager / Operations Manager- June 2011-February 2012
I am currently leading Shaker Sweets and Coffee Shop, an all new Arabic Sweets concept along with French pastries and coffee sweets, and my responsibilities include;
✓ Supervising the Production Unit in terms of quality and quantity, product consistency, raw materials outsourcing and production schedule.
✓ Execution of new production line to be sold in all TSC stores and COOP's.
✓ Supervising the daily sales transactions issued for the gross sales business.
✓ Handling one sweets shop in Farwaniya, and preparing to open the second in Salmiya.
✓ Preparing market studies and introducing new business lines like Kunaffa Delivery.
✓ Computing the Cost and preparing the Profit and Loss statement for Shaker Sweets and the catering projects as well.
✓ Interviewing and hiring staff.
✓ Visiting and conducting Shaker products in all retail stores.

International Recipe Project Manager - January 2010-May 2011
Upgrading the full range of pre-packed sandwiches and salads by;
✓ Improving the Packaging design and introducing efficient compartments and cost effective materials.
✓ Preparation of the Food Costing and Operational expenses.
✓ Menu engineering the food selection, by increasing the profitability of our top sellers.
✓ Assuring the Quality and the Consistency of the food production while preserving the employees' personal hygiene and food handling practices at highest level.

→ Gamma Engineering- Lebanon
Operations Manager June 2007- October 2008
Taking full responsibility of opening the first Mobile Kitchen in the Middle East. Started from understanding the entertainment catering business and it aspects, Than preparing the menu in accordance with the head chef, recruiting staff, training them, , purchasing all the items from disposable, hygiene and food & beverage items. Managing the stock system, preparing food cost for all recipes of hot dishes and sandwiches served. Dealing with all the problems occurred on site of shooting regarding the preparation and the service of food and beverage items on time.

→ French Bakery, Lebanon
Operation Manager October 2006- May 2007
Involved in the running of the operation in terms of production and sales. Supervising the deliveries, the purchasing, and the quality produced of the finished products whether it's pastry or bread. Controlling the stock by implementing new procedures from receiving of the raw materials, storing, baking, distributing, selling and returning of the items. Implementing the practice of hygiene requirements to ensure the cleanliness of the bakery as well as the quality of the products. Executing new ideas for promotion in the festival seasons. Supervising the employees, their productivity and performance and scheduling their work.

→ USM-COMPASS (Part of Compass Worldwide), Lebanon
Catering Manager September 2005- September 2006

Manages the catering of Balamand University in Tripoli, an educational institution. Participated in the opening of the cafeteria from scratch with the operation manager, ensured the set up of the cafeteria under the compass worldwide standards.
I was in charge of catering 2 outlets in the cafeteria of BAL (self service & medical kiosk) . Was handling special events that take place in BAL & outdoor.
Supervises over 20 employees to ensure efficiency in working and producing all the hot and cold menu items (plat du jour, sandwiches, hot and cold beverages, pastry) and displaying them in proper and presentable manner, implements hygiene and international standards under HACCP regulation to provide quality service, implements promotion to improve the sales.

Participated in managing the catering of a buffet & table service in Balamand University for more than 10, 000 persons

Shift Leader September 2004 - December 2004

Worked as shift leader in the cafeteria of Notre Dame University - NDU.
Was on charge of the Snack Bar that sells pre-packed food, Main courses, beverage and confectionery.

→ Delifrance Middle East, Lebanon
Chef de Stand March 2003 - June 2004
Responsible of baking the several kinds of breads & French pastries.
Responsible of making the daily order, daily production report, staff schedule.

→ Café Najjar, Lebanon
Coffee Maker April 2001 - January 2003


Held the position of Barista; Was in charge of making all the hot and cold beverages of the store.