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Antoine El habre, executive chef

Antoine El habre

executive chef·arak

Barbados

Bachelor's degree, Hospitality And Hotel Management

Work experience

Total years of experience: 12 years, 10 months

executive chef

October 2023 - Present

arak

Holetown, Barbados

October 2023 - Present

A lebanese fusion cuisine, with a 120 seats capacity. I participate in
the opening of the restaurant.
I’m responsible for:
• Creating, plating and costing the menu.
• Dealing with clients, taking reservations.
• In charge of 12 persons.
• Training kitchen and floor stuff.
• Changing the menu every 6 month.
Company industry:
Hospitality & Accomodation
Job role:
Hospitality and Tourism

executive chef

March 2021 - September 2023

jakes club

Abuja, Nigeria

March 2021 - September 2023

Popular restaurant and club in abuja, an international cuisine, with a
1800 seats capacity.
I’m responsible for:
• Making kitchen orders.
• Dealing with clients, taking reservations.
• In charge of 24 persons.
• Training kitchen and floor stuff.
• Making live sushi .
• Changing the menu every 4 month.
• Prices and kitchen cost.
Company industry:
Catering, Food Service, & Restaurant
Job role:
Hospitality and Tourism

consultant chef

August 2020 - February 2021

schesh besch

Sulaymaniyah, Iraq

August 2020 - February 2021

Four stars lebanese café-resto. I participate in the opening of the
restauranr .
I was responsible for:
• Creating and pricing the menue.
• Hiring and training kitchen stuff.
• In charge of 10 persons.
• Managing restaurant orders. • Engineering kitchen sections.
Company industry:
Catering, Food Service, & Restaurant
Job role:
Hospitality and Tourism

head chef

January 2019 - July 2020

kitchen avenue

Beirut, Lebanon

January 2019 - July 2020

I had been trained in switzerland. High end company, that sales
advanced kitchen appliances. I was responsible of company events.
We started a cooking project to make lebanese recipes with new
methods of cooking and installing them in the oven programs, to
make cooking simple and easy.
Company industry:
Catering, Food Service, & Restaurant
Job role:
Hospitality and Tourism

sous chef

May 2017 - November 2018

ekleel lebanon

Riyadh, Saudi Arabia

May 2017 - November 2018

Lebanese fine dinning restaurant, I participate in the opening of
the restaurant.
I was responsible for:
• Making soups and hot sauces .
• In charge of 6 persons.
• Managing food safety and hygiene.
• Checking labels and fridge temperature.
• Verification of product sent by suppliers.
Company industry:
Catering, Food Service, & Restaurant
Job role:
Hospitality and Tourism

head chef

November 2016 - April 2017

the spoonteller

Jounieh, Lebanon

November 2016 - April 2017

International cuisine. I changed some plates, and we had a tablet
with different plates everyday.
I was responsible for:
• Live cooking pasta in a parmesano wheel.
• Making kitchen orders and verifying them upon receipt.
• Food safety and hygiene.
• Keeping on consistency .
• In charge of 5 persons.
Company industry:
Catering, Food Service, & Restaurant
Job role:
Hospitality and Tourism

sous chef

February 2015 - October 2016

la duree

Beirut, Lebanon

February 2015 - October 2016

French cuisine, that I participate in the opening of the
restaurant. I had been working on all sections: Appetizers,
Salads, Clubs and Hot section.
I was responsible for:
• Checking labels and fridge temperature.
• Training stuff for food safety and hygiene .
• I participated in recruiting.
• In charge for 4 persons.
Company industry:
Catering, Food Service, & Restaurant
Job role:
Hospitality and Tourism

chef de partie

February 2014 - January 2015

paris de gout

Antelias, Lebanon

February 2014 - January 2015

French cuisine. I started work there on salad section, then I
moved to manage the hot section. I was responsible on all actions
in my section.
Company industry:
Catering, Food Service, & Restaurant
Job role:
Hospitality and Tourism

chef de partie

August 2013 - May 2014

la cigale

Beirut, Lebanon

August 2013 - May 2014

Four stars hotel located in zalka highway. I worked on pastry section where I’ve been in charged
of 2 persons and responsible of all the action on my section.
Company industry:
Hospitality & Accomodation
Job role:
Hospitality and Tourism

Education

dekweneh institue

July 2015

July 2015

Bachelor's degree, Hospitality And Hotel Management

Lebanon

Skills

Training

Expert

High Energy

Expert

Waste Management

Expert

Fast Growth

Expert

Cost Management

Expert

microsoft word , excel , power point , adobe illustrator ,

Expert

team work , communication, solving problems

Expert

Cooking

Expert

Customer Service

Expert

Food Safety

Expert

Hygiene

Expert

Management

Expert

Sales

Intermediate

Catering

Expert

Production

Expert

Food Cost

Expert

Cuisine

Expert

Languages

Arabic

Native Speaker

English

Native Speaker

French

Intermediate

Hobbies and interests

going gym
reading
swimming
running