vincent hany

Executive chef
Managing 30 outlets of a coffee shop brand (Cupagahwa), 1 outlet of a fusion restaurant (So
Ghawi) brand, 1 outlet of a pizza and pasta concept food truck (Slice and Bun), Iraqi fine
dining concept (Aghatti) and also for kitchen and pastry production in a central kitchen.
 Plan and supervise large scale production for more than 25 outlets and maintain a good
food cost
 Creating menu, costing, recruitment, purchase OS&E and FF&E, ordering and dealing with
suppliers, maintain the standards of the brand, managing a team of 70 people, maintain
hygiene standards as per municipality requirements.
 Conduct audits regularly to control consistency and quality of all foods served in all outlet.
 Ensure the proper operation of equipment and monitor their continuous maintenance as
part of safety measure
 Manage end of month inventory, daily wastage
 Achieve KPIs

Working as consultant for many new project in Dubai, menu development, recipe cards, costing, training of the staff, kitchen layout supervision, hiring the staff.

Executive chef for opening for the brand The Brass in Dubai.( 4 outlets)
In charge of creating menu, costing, recruitment, purchase OS&E and FF&E, ordering and dealing with suppliers, maintain the standards of the brand, managing a team of 30 people, maintain hygiene standards

create menu, purchase all kitchen equipment, dealing with suppliers, costing, scedule of staff, taking care of all the kitchen