Executive Chef -R&D chef
food service cpmpany
Total years of experience :28 years, 4 Months
Extensive experience in managing kitchen team and handle kitchen operations in a smoothly, effective and successful way to ensure highest standards of quality are maintained while preparing food items.
AL BARON PALCE, HOTEL & RESORT- HURGHADA, SAHL HASHEESH, RED SEA, EGYPT.
Chain of luxury 5 stars hotel & resort with 450 luxury rooms, suites and VIP villas along with 7 outlet restaurants and lounge and bar. Italian restaurant, all day dining room, pool bar, Japanese restaurant, far east restaurant, Mexican restaurant, Indian restaurant, Lebanese and Egyptian restaurant, them nights, Banqueting Room 400 guests.
Executive Sous Chef
Assist the Ex. chef in managing food production department, leading 92 chefs and commis plus 45 stewarding to produce a wide range of variety of Continental and Arabian food cuisine and ala carte.
AL Baltan Goup Saudi Arabia .KSA
Responsibilities;
• In charge of food production and food preparations departments
• Provide weekly and monthly market list and follow up with purchasing and suppliers
• Provide Menus for Meetings and conference
• ODC and TOP VIP service
• responsible for the management of the kitchen team with the ultimate purpose of achieving the highest standard of food production
Elite is a group of luxury hotels spread in Bahrain, Elite Resort &Spa, is a180 rooms hotel with two swimming pools and four restaurants .and large banqueting facilities,
Executive Chef
* In charge of all kitchen departments and operations.
* Hot & cold, main kitchen and outlets, pool Restaurant, casual fine dining Room service and Banquette.
* Issuing food items, ordering & receiving in addition to all food costing.
* Checking all chillers, bakery and pastry, store rooms all-day dining
* Create new ideas for buffets and supervise applications and handle guests’ requirements..
* Making daily market list and follow up.
* Controlling the food cost and ensuring to keep it within the allowable limits for the best benefit of the hotel.
* Managing buffets and out-let restaurants, food production area to achieve smooth operations, guest satisfactions and meet company targets, and HACCP and FSMS standard
* Take Regular feedback from the guest on the food quality and presentation
* Ensure that staff food should be fresh, hygienic, and quality should in par with company food
* Train kitchen staff to possess multi-skills and to be able to do multi-tasking
A 5* stars national landmark in UAE and one of the most impressive hotels and conference venues. Emirates Palace boasts 302 superior rooms and 92 suites, over 12 Food & Beverage outlets, where all cultures of cuisines meet and create a blend of exotic flavours, Completely Top VIP services.
Sous Chef Mar 2006 - Mar 2010
(Main kitchen operations)
* Ensure smooth operations in all kitchen area.
* Monitor all the sequence of food preparation.
* Supervise the chef de parties and coordinate with the executive chef in all kitchen operations.
* Ensure the highest level of food safety and security and HACCP standard to all external and internal customers
San Stefano Hotel - Alexandria - Egypt
5 stars hotel with 118 rooms, 7 Food & Beverage outlets, and private in-room dining offers the highest international & Middle Eastern cuisine.
Sous Chef
* Main Kitchen Lebanese kitchen, casual fine dining restaurant
* Handling Main kitchen operation and Room service,
* Responsible for achieve the highest food quality and standards to the Guest,
Jebel Dhanna; Abu Dhabi- UAE United Arab Emirates
5-star Beach Resort, offers its guests 109 deluxe rooms with a sea view on the azure seas of the Arabian Gulf.
Sous Chef May 2000 - Jan 2003
* In charge of the main kitchen operations and all outlets restaurants and Buffets, and all special functions and Events. Under the supervision of the Executive chef
One & Only Royal Mirage Hotel and Resort,
Jumeirah Beach, DUBAI- UAE-United Arab Emirates
5 stars resort with 3 hotels & over 400 rooms, 13 Food & Beverage outlets, extensive banquet & recreational facilities.
Chef de Partie / Jr. Sous Chef
5 stars hotel located in Sharm El Shiekh, Egypt with 439 rooms, 5 Food and Beverage outlets & banquet facilities for up to 800 guests and Lebanese Kitchen.
: Professional Development Program in Kitchen for Restaurant and Hotel Management from the Emirates Academy of Hospitality Management; in academic association with Ecole Hôtelière De Lausanne.
hotels management /advanced kitchen management/supervisory managemnet training and course/food and beverage management course