Director and Head Chef
Vanil Restaurant
Total des années d'expérience :8 years, 11 Mois
Managing all Restaurant department
Managing the kitchen poeters
Making sure the kitchen is a safe and hygienic
place to work
Organising the inventory, storage, and
distribution of food stuffs and supplies
Planing menus, apportion ingredients and use
food surpluses
Control porsion costs by working out the number
of portions per food batch
Managing the kitchen poeters
•Making sure the kitchen is a safe and hygienic place to work
•Organising the inventory, storage, and distribution of food stuffs and supplies
•Planing menus, apportion ingredients and use food surpluses
•Control porsion costs by working out the number of portions per food batch
May 2012 - June 2013 HEAD CHEF / Vanille Restaurant, Kiev Ukraine
• Restaurants & Music Bar
•Specialized in French & Italian cuisine
January 2011 - April 2012 HEAD CHEF / Sham Restaurant, Kiev Ukraine
•Banquet Restaurant
•Specialized in Lebanese cuisine, Oriental, Continental & European
October 2009 - October 2010 HEAD CHEF / RAZZ”ZZ RESTO jazz club
•5 Stars Restaurants
Specialized in Lebanese cuisine additional, Alpine & Armenian
July 2008 - Dec 2009 HEAD CHEF / SNATCH RESTAURANT, MUSIC BAR
•5 Stars Restaurants, Piano Bar.
•In charge of all the kitchen departments
•Conferences/seminars/ covering up to 100 pax, Meetings & Exhibitions
• Specialized in French & Italian cuisine
My Responsibilities was all the food preparations and services /
my positin was Sous Chef .
(5 Stars Hotel) Beirut -Lebanon / P.O.Box 11-1268
(LARISSA)
•One gastronomic Restaurant & Oustside Functions covering up to 200 Pax
My position was the Executive Sous Chef
Responsible about all Menu preparation and
Inventory .
My Responsibilities was in Lebanese Kitchen
for Banquits
Demie Chef departie in main kitchen
for night preparations and Room service .
Hotel and Managment Speciality Experiance as a Executive Chef Kitchen Manager Head Chef Catering Chef