Wael Shahin

Responsible of;


•Setting up new branches all over UAE, staff training and handing recipes.
•Enforce all health, safety and sanitation standards, including the use of the HACCP log and line checks, and ensure that all staff are following such standards.

•Inspect supplies, equipment, and work areas to ensure established standards.
•Instruct cooks and other workers in the preparation, cooking, garnishing, and presentation stations.
•Monitor sanitation practices to ensure that employees follow standards and regulations.
•Approve requisition of food and other supplies needed to ensure efficient operation.
•Recruit and hire staff, including cooks and other kitchen workers.
•Analyze recipes to assign prices to menu items, based on food, labor, and overhead cost.
•Collaborate with other personnel to plan and develop recipes and menus, taking into account such factors as seasonal availability of
Ingredients and the likely number of customers.


Zaroob Restaurant (Zuhoor Group Dubai).

Responsible of:

•Plans menus.
•Schedules and coordinates the work of chefs, cooks and other kitchen employees to assure that food preparations economical and technically correct and within budgeted labor cost goals.
•Approves the requisition of products and other necessary food supplies.
•Ensures that high standards of sanitation, cleanliness and safety are maintained throughout all kitchen areas at all times.
•Establishes controls to minimize food and supply waste and theft.
•Safeguards all food preparation employees by implementing training to increase their knowledge about safety, sanitation and accident prevention principles.
•Develops standard recipes and techniques for food preparation and presentation which help to assure consistently high quality and to minimize food costs; exercises portion control for all items served and assists in establishing menu selling prices.


∙ Carluccio’s Italian Restaurant, (Italian Cuisine

Responsible of:

•Monitor and maintain consistent food standards and quality across all areas and during all stages of production and supply.
•Participate in the HACCP procedure according to the company’s Food Safety Management.
•Ensure quality control measures and hygiene systems are achieved at all times.
•To have total accountability for the day to day running of the kitchen service
•Purchase all food and food related products using company nominated suppliers. Achieve food budget cost controls, ensuring minimum wastage within the unit.
•Actively participate in the ongoing management and development of menus.

∙Responsible of:

•Ensure that all food and products are consistently prepared and served according to the restaurant's recipes, portioning, cooking and serving standards.
•Responsible for ordering food products according to predetermined product specifications and received in correct unit count and condition and deliveries are received in accordance with the restaurant’s receiving policies and procedures.
•Control food cost and usage by following proper requisition of products from storage areas, product storage procedures, standard recipes and waste control procedures including checking and maintaining proper food holding and refrigeration temperature control points.
•Work with restaurant managers to plan and price menu items. Establish portion sizes and prepare standard recipe cards for all new menu items.
•Make employment and termination decisions including interviewing, hiring, evaluating and disciplining kitchen personnel as appropriate.