business development / charts and vacation plans
Arabian Food Supplies
Total years of experience :17 years, 5 Months
control and manage a project from 12 outlets with 150 staff as follow Dhahran
duties and responsibilities / menus and activities / controlling the direct cost / training / per. / customer survey
implementation of the s.o.p. / orders and functions / budgeting / business development / charts and vacation plans
planning strategy / in and out data reports/ market survey / inventory / meetings / staff evaluation / achieve the goals / p.r / guest survey /
sales visits and call / p& L / implementation of haccap / quality services / maintenance / uniforms / guest and business
needs / upgrading the all over operation needs / team work spirit / risk management assessment /
Jun 2012 up Sep 2013
Open a private restaurant in saida /Lebanon and close it due to the bad situation
JUN-010 UP Mar 2012 * Arabian Food Supplies / Aramco Dhahran duties and responsibilities / menus and activities / controlling the direct cost / training / per. / customer survey
F & B MANAGER
Managing catering operation with 150 staff having 5 outlets
3 main kitchens and 2 snack bars kitchens serving 3 meals
Buffet ala cart and banquet style reaching 5000 pax and above
Daily + the weekly and monthly special events and seasonal one
As well, controlling the food cost, roasters, budgeting,
Menus, planning, training, implementation in the floor
Quality, standardize, performance, meetings, developments,
Reporting's, policy and procedure. Working under high pressure
Make me strength in my job and creative .
Apr 2006 Up May 2010 * Arabian Food Supplies / Aramco Dhahran
Executive Chef
Manage the kitchen of Dhahran diner with 50 staff serving up to 5000 pax daily Dhahran
Handling 2 snack bars (ala cart restaurants) in deferent concept
Handling the banquet functions for most of aramco departments especially the vip one
Change the menu in monthly basis which contain more than 25 main dishes daily each meal
Change the daily night activities and theme nights menu in monthly basis
Prepare an additional special buffet for Ramadan with set up and menu
Training program for all kitchen staff
Prepare the recipes for all kind of food to standardize the operation
Control the quality and presentation of services and the food cost
Prepare action plan on monthly basis
Manage the special event of Aramco 75 anniversary with the king visit while we serve 15000 pax daily for 15 days.
* Holiday Inn Olaya Hotel Riyadh
Promote from Riyadh Intercontinental as
Dec 2004 up Feb 2006 Executive Sous Chef / in charge
Manage the kitchen operation with 25 cooks Riyadh
Upgrade the hotel menus and buffet set up at the coffee shop
Banquet and pool side live B.B.Q stations and buffet with Ramadan activities
Preparing special menus for wedding parties and conferences /inside and outside catering
Upgrade the room service menu and lobby tea lounge
Manage outside catering up to 1200 pax
Nov 2003 up May 2004 *INTER-CONTINENTAL RIYADH HOTEL
Oriental Chef (Banquet Kitchen)
Handling kitchen with 14 staff serving the main diner, banquets, events and the Riyadh
Royal events and vip weddings with the outside catering as well.
Preparing Ala Cart and Buffet Menus for the hotel operations
Preparing the requisitions, duty roaster, costing, organization, planning
Jul 2001 up Jun 2003 *Seafood Restaurant/ Oman Muscat
Partner Owner & Manager
Started a Seafood restaurant with 150 cover per seating. Muscat
Employed full team of 5 cooks, 6 waiters and 5 bus-boys
Maintained a successful business with a steady growth that reached to an excess 200 pax
Lost it in a cries happen in alghobra beach area due to strong storm and the sea come over
The beach and destroy the place and not covered by insurance due to a nature cries.
Nov 1999 up 2001 *CROWNE PLAZA Hotel - Muscat
Sous Chef
Head chef of main kitchen and Italian restaurant with the banquet and theme nights Muscat
And the activities, costing, planning, menus, and training.
Jul 1998 up Aug 1999 *INTER-CONTINENTAL LE VENDOME -Beirut
Chef De Partie in a French Cuisine Restaurant
Preparing and serving the hot and cold dishes of the hotel operations.
Working with the executive chef in new menus and presentation
Creating new dishes for Ala Cart and events
Beirut
Jul 1995 up May 1997 *INTER-CONTINENTAL GULF PALACE - Dammam-KSA
Head Cook
International cuisine Al Khobar
Handling the kitchen which is serving the Royal protocol and vip guests.
Preparing and planning the mission to Makah during Ramadan and
Hajj time to serve the Royal Guests
Sep 1993 up Feb 1995 TAREK AL GHANIM L.T.D Catering Division -Kuwait
1st Cook
Well trained while working in Golf Club, A-LA-Carte restaurant, Guest House and Outside Catering Kitchen/KOC Hospital kitchen
Kuwait
Butchery, Bakery, Hot and Cold kitchen serving KOC employees under high quality And standard system controlled by KOC
TRAINING CERTIFICATES
1- HACCP LEVEL II & I (INTERMEDIATE)
2- ISSO 9002-21994
3- Food Safety
4- FIRE FIGHTING
5- FIRST AID
6- RISK MANAGEMENT
Stop continue my education due to my economic reasons