Director Of Operations
Kout Food Group
Total des années d'expérience :25 years, 1 Mois
Overseeing multiple brands / kababji, Ayyame, Burj al Hamam, fol w yasmine, Fley-Fley & cloud kitchen.
Increase Corporate market share/ New Branches.
Create and execute a concept development/ Rebranding strategy.
Researching new technologies and alternative methods of efficiency.
Setting and reviewing budgets and managing cost.
Overseeing inventory, distribution of goods and facility layout.
Operations Manager/Ayyame/ Middle Eastern fusion concept. at Kout Food Group
December 2012 - Present (1 year 5 months)
• Supervised a 75 team members through 6 managers and 4 sous chefs, led operation of food and beverage,
managed financial, sales, marketing, Food Quality, Customer service, inventory, and profit and loss
performance.
• Successfully opened and operated 2 F&B outlets.
• Created comprehensive business plans, financial projections, and operations strategies.
• Revitalized the menu with financial viability in mind.
• Developed a clear vision, mission, and core values to support the brand future expansion plan regionally and internationally.
• Developed the brand Standard operating procedure.
• Create the brand training system to support the team future career growth.
• Established the brand recipes food & drink manuals.
• Support the team on selecting Ideal new locations to increase the brand market share.
• Slashed inventory, decrease wastage and control profit and loss expenses.
• Developed the sea food (Seven seas), concept Menu Recipes, and market list.
• Implement a unified standard operating procedure among the brands.
• Prepared menus for special events and client & staff meetings.
• Followed and updated latest culinary styles and trends in retail and foodservice.
• Trained staff in cooking procedures, presentation styles, portion controls.
• Established quality specifications of all food items in menu and cooking practices.
• Develop and execute creative and effective Middle Eastern fusion menus, tasting, with outstanding plate
presentation and value to the guest.
• Comprehensive training of front and back of the house staff/ Product knowledge.
• Control food and labor cost below forecasted budgets
• Supervised 50 chefs through 2 sous.
• Control Daly, weekly, monthly inventory.
Sous Chef at Millennium Hotel, Doha-Qatar/ Sad Street
September 2007 - December 2008 (1 year 4 months)
• Assist and support the executive chef in routine and additional tasks
• Work with the executive chef on the planning of menus and meals.
• Control Waste, and track food Quality.
• Provided guidance and support to all kitchen staff
• Maintained hygiene standards of kitchen and equipment
• Reviewed delivered product and ensured appropriate storage.
• Daily, weekly, monthly inventories.
Sr.Chef De partie at Holiday Inn Hotel & Suites
October 2005 - August 2007 (1 year 11 months)
• Helping the sous chef and head chef to develop new dishes and menus.
• Ensuring the team have high standards of food hygiene and follow the rules of health and safety.
• Monitoring portion and waste control to maintain profit margins
Chef de Partie at JW Marriott Hotel, Kuwait City
January 2003 - July 2005 (2 years 7 months)
• Support the sous chef on day to day operation.
• Suggest new items ideas that can support our special menu.
• Managing and supervising First commis and Cooks.
• Stock control.
Demie Chef De Partie at Le Meridian Hotel, Kuwait City
April 2001 - November 2002 (1 year 8 months)
Supporting the Chef De Partie and Sous chef on Day to Day operation and preparing the Daily menu Miss en place.
Garde Manger Chef at Army Lieutenant Club, Beirut
November 1999 - November 2000 (1 year 1 month)
Assistant Italian Chef at Parlamento Restaurant, Beirut / Centre Ville
January 1999 - October 1999 (10 months)
Mezzah Chef at Takaya Hotel, Beirut City
January 1998 - November 1998 (11 months)
Honors and Awards
•Golden award, Best Taste and presentation, Ayyame brand
Taste of Kuwait
•Silver Award, Best Food Presentation/ Seven seas/ seas food brand.
Taste Of Kuwait
Taste of Kuwait is an annual event where different restaurants from the hosting country get together to introduce new recipes and a wide variety of different delicious cuisines
Hero's Journey Award
Kout Food Group
This award goes to the person who has clearly "answered the call" to his Journey and is truly open to growing
deeply, this person is grateful for challenges because he knows that they allow them to grow stronger and deeper personally and professionally. This person doesn't take the easy way out, give up, or quit, but forges
forward with a mature and solution-oriented outlook.
Workshops
Koot Food Group
•Spiral Dynamics Integral
•Emotional Intelligence
•Integral Leadership
•Natural Design Principles
•Hero's Journey
•Integral Parenting & Relationship
Bachelor Technical certificate BT, (Hotel management)., Hotel, Motel, and Restaurant Managment.
Saida Technical institute. Bachelor Technical certificate BT, (Hotel management), Hotel, Motel, and Restaurant Management, 1996 - 1999