Executive chef SHAQAB
SHAQAB
Total years of experience :18 years, 4 Months
Leads kitchen management team. Provides direction for all day-to-day operations.
•, quality control, duty roaster, train the staff on implementing the highest standards in hygiene and quality, Menu Planning, cost control.
•Utilizes interpersonal and communication skills to lead, influence, and encourage others
•Reviews staffing levels to ensure that operational needs and financial objectives are met.
•Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.
•Supervises and coordinates activities of cooks and workers engaged in food preparation.
manage the activities of 5 different outlets serving italian and western cuisine, Arabic and lebanese food, American food, caterings private and corporate.
The master Cater for Hand Ball World cup for all service levels starting with VIP lounge, Media Restaurant, Media centers, Players changing rooms, Workforce break areas cater international food for more than 6000 meal per day in six different locations.
Corporate chef in charge of different centre kitchens with multiple cuisines ( Lebanese, Asian, Indian, international) produce for more than 17 location 7000 meal per day, taking care of all the retail locations including Al Jazeera TV ( English, Arabic Channel and training centre, Ras Gas tower, Qatar gas tower, Al Gazal club, qapco club, al khaliji bank, Calgary university, in charge of all the vip functions, report directly to director of retail
•Leads kitchen management team. Provides direction for all day-to-day operations.
•Reviews staffing levels to ensure that operational needs and financial objectives are met.
•Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.
•Supervises and coordinates activities of cooks engaged in food preparation.
• creating all the menus and train staff, preparing technology cards for all new products
did the setting of the kitchen, staff recruitment, directed the activities of the entire kitchen Executive chef set up the kitchen, Haccp implementation, staff recruitment, and directed the activities of all the kitchen staff.
Aspetar Hospital, prepare special diet menus with the guidance of the dietitian based on individual cases, served daily meals for all the patients, manage also the restaurant
That provide international breakfast & lunch buffets promoting healthy food for all the guests, doctors, staff and Athletes.
Did with success for 3 consecutive years in a raw the diabetic camp with the coordination and supervision of Qatar diabetes Association and Qatar foundation
Aspire Academy: work closely with the dietitian to provide special diets for all the athletes, serve buffet styles healthy international food for more than 1000 pax a day including internal & external functions, cater huge international competitions and
Exhibitions (Aspire4sports, Doha Goals, WIC, cirque de soleil) including VVIP Guests.
•Leads kitchen management team. Provides direction for all day-to-day operations.
• set up special diets for athletes, quality control, duty roaster, train the staff on implementing the highest standards in hygiene and quality, Menu Planning, cost control.
•Utilizes interpersonal and communication skills to lead, influence, and encourage others
•Reviews staffing levels to ensure that operational needs and financial objectives are met.
•Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.
•Supervises and coordinates activities of cooks and workers engaged in food preparation.
Directed the activities of 21employees, manage 2 kitchens,
Clemenceau Medical Centre high end hospital managed by John Hopkins serve special diets for Patients, a la carte menu for visitors and staff, restaurant that serve international food including healthy options.
American university of Beirut buffet style for the for more than 1200 pax a day,
Café ritazza concept of ready to go sandwiches, salads and desserts,
Including outside caterings
charge of the main kitchen with 21 employees witch serves food for the room service, Mediterranean restaurant offer breakfast and lunch buffets and a la carte international food, Hemingway lounge that offer finger food, salads sandwiches and after noon tea, Swiss gourmet fast food, sandwiches and salads, creating new menus, making the order requests and train the staff .
: From 2001till 2002
opening and re opening, Senior CDP in the main kitchen, Banquet prepare food based on clients requests, Lebanese, international, Eau de Vie offer fine dining cuisine, serves food for the room service, restaurant offer breakfast and lunch buffets and a la carte international food.
charge of 14 employees serve over 120 cover a day, creating the menu, train the staff .
charge of 20 employees, offer international food a la carte with brunch buffet, train the staff, creating the menus, assist in opening and train chefs for new openings of different outlets .
charge of the hot section serve food for room service and the main restaurants lunch and breakfast buffet with dinner a la carte and banquet hall for more than 700 cover .