Rabih Hanna

A Henry Ford Health System Facility With Two Restaurants ( All Day Dining / Mediterranean) and two Coffee shops.

Corporate Executive Chef / GCC Area

• Responsible for all kitchen operations.
• Handled inventory, budgeting, staffing and food cost analysis
• Dealing with the purchasing department and handling inventory
• Dealing with the customers when there is a need or some complains or for finishing menus
• Planning menus, recepies, tastings trials .

It was an amazing job working in such a place with all the new things i've learned and added to my skills .
cooking on the traditional french way in a wood oven is like first day for you in the kitchen in ur whole life .
i was directing the kitchen roll and checking all tasks and normal kitchen work .
Food decorating and instructing, ordering items, staff managing .

• Determining the garnishes to be used on food
• Dealing with the suppliers and handling inventory, budgeting, staffing and food cost analysis
• Handling food requisition and purchase
• Distributing tasks to junior kitchen staff
• Organizing training sessions when needed
• Responsible for the banquets and buffets up to 200-300 people.