Culinary manager - AMERICANA - DUBAI, UAE
(2025-01)
- Oversee all culinary projects and initiatives for peet's, Wimpy, krispy kreme and TGI for all markets.
- Develop new products to support the menu strategy for new brand launches in consultation with marketing and brand GM.
- Develop new menu items for existing brands.
- Product improvement projects for all brands.
- Make food demos and presentations for brand marketing / brand GM
- Approve all menu items with new suppliers for new country openings on to ensure products meet specification and design.
- Ensure the innovation process complies with Americana Quality Management System
- Develop all products within the cost guidelines established by brands
Executive chef - MAMA RITA - DUBAI, UAE
(2021-11 - 2024-12)
- Design and create food and pastry menus
- Ensure daily menus are cost effective and high standards in quality and presentation
- Provide support and work closely with own department superiors and colleagues
- Implement a training course for new joiners
- Manage 7 kitchens between Dubai and Abu Dhabi
- Manage private events and catering
- Lead the development of new products
- Develop all products within the cost guidelines established by the brand
- Coordinate and develop new menus for other brands in coordination with mamarita
- Coordinate with suppliers to ensure products meet specification and design target
- Develop the product launch strategy
- Review feedback from territories on product acceptance and customer expectations
- Prepare and develop menus for the brand opening in other countries
- Research on the latest trends in products for F&B
Managing Partner and executive chef - PRIVATE CATERING, PASTRY, BAKERY & INTERNATIONAL CUISINE - BEIRUT, LEBANON
(2019-08 - 2021-10)
- Running the operation
- Catering Private Functions
- Establishing budget (project sales, profits requirement, project expenses)
- Implementing a training course for new joiners
- Controlling food cost (purchasing, receiving, storing, and weekly inventory)
- Dealing with Supplier to get better Prices
Executive Chef - GLOBAL SERIES COMPANY - RIYADH, KSA
(2017-11 - 2019-07)
- Running the operation at VOGUE café and the central kitchen
- Controlling food cost (purchasing, receiving, storing, and weekly inventory)
- Dealing with Supplier to get better prices
- Design and create food and pastry menus
- Ensure daily menus are cost effective and high standards in quality and presentation
- Providing support and working closely with own department superiors and colleagues
- Interacting with staff of all departments, guests and outside contractors
- Implementing a training course for new joiners
- Ensure portion control for all items served and assists in establishing menu selling prices
- Supervise and coordinate all aspects of food production for big events, including daily production of all foods and assisting with staffing schedules
Executive Chef (chocolate bar, tammra lounge, tammra café, guylian Belgium chocolate) - IHMAJ ARABIAN CO. LTD - RIYADH, KSA
(2015-02 - 2017-11)
- Running the operation
- Implementing a training course for new joiners
- Controlling food cost (purchasing, receiving, storing, and weekly inventory)
- Dealing with Supplier to get better Prices
- Ensure daily menus are cost effective and high standards in quality and presentation
Executive chef - LE GASTRO CATERING - BEIRUT, LEBANON
(2010-07 - 2015-01)
- Establishing budget (project sales, profits requirement, project expenses)
- Implementing a training course for new joiners
- Supervising employees
- Controlling food cost (purchasing, receiving, storing, and weekly inventory)
- Running the operation
- Catering private functions
- Dealing with suppliers to get better prices
Sous-chef - LE MAILLON RESTAURANT - ACHRAFIEH- LEBANON
(2010-03 - 2010-08)
- Maintaining the food quality and standards of hygiene in the kitchen
- Handling daily operations of the restaurant
Chef de partie - SYDNEY'S BEIRUT - BEIRUT- LEBANON
(2008-02 - 2010-03)
- Serving food in a professional, knowledgeable and accommodating manner
- Running the line during service, ensuring that the highest standards are met
Chef de partie - GROUP FIVE S.A.R. L DISTRICT BAR RESTAURANT - BEIRUT- LEBANON
(2004-10 - 2008-02)
- Serving food in a professional, knowledgeable and accommodating manner
- Running the line during service, ensuring that the highest standards are met
Intern - EAU DE VIE -PHOENICIA INTERCONTINENTAL - BEIRUT- LEBANON
(2004-02 - 2004-10)
- Controlling food & beverage operation (establish standard, measure actual results, compare actual to standard and take corrective action.)
- Determining profit and loss (statement of income, recap & allocation current cost between F&B operation)
- Managing a team
