zaid haddad

• Pre-Opening a Fine Dining Italian Restaurant.
• Created recipes and prepared advanced dishes.
• oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
• Hired, managed, and trained kitchen staff.
• Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
EXPERIENCE:

• Assisting the Head Chef to create menu items, recipes and develop dishes.
• Supervising, motivating and working closely with other Chefs of all levels.
• Demonstrated good food knowledge, from efficient ingredient preparation to creative plating.
EXPERIENCE:

• Pre-opening a new Italian Restaurant (Pizzeria Mauve), While Overseeing The kitchen Operation in (OVVI Lounge).
• Controlling and directing the food preparation process.
• Running the kitchen in the absence of the head chef.
• Check the quantity and quality of received products.
• Supervising all kitchen stations.
EXPERIENCE:

• Supported the executive Chef in the smooth running of the kitchen, serving 400+ guests per day.
• I was in charge of creating and developing new recipes for the restaurant to keep the menu fresh and exciting for our guests.
• Effectively trained more than 40 junior kitchen staff to increase food preparation speed resulting in 30% increase in food production efficiencies and also led to reducing the amount of food waste that was being thrown away by showing them how to properly cut and use ingredients in the most efficient way.
EXPERIENCE:

• Pre-opening of La Capitale Brasserie a French Fine Dining restaurant.