Lourans Alnajjad

Highly accomplished Executive Head Chef with over 20 years of international hospitality leadership experience across the United Kingdom and the United Arab Emirates. Proven track record of leading culinary operations within luxury hotels, high-volume food and beverage environments, and large-scale event catering operations. Recognised for driving operational excellence, improving profitability, developing high-performing culinary teams, and delivering exceptional guest experiences across multi-outlet hotel operations.

Extensive expertise in menu engineering, food cost control, supplier negotiations, banqueting, HACCP compliance, and strategic kitchen leadership. Demonstrated success in managing large culinary brigades, executing prestigious international events, and consistently achieving financial and operational targets within globally recognised hospitality brands including Hilton Hotels & Resorts.

Executive Head Chef at DoubleTree by Hilton Liverpool (2024-03 – Present)

Provide strategic leadership across all culinary operations, ensuring exceptional food quality, profitability, compliance, and guest satisfaction.

• Direct all kitchen operations across hotel food and beverage outlets.
• Lead menu development aligned with market trends and guest expectations.
• Deliver high-profile weddings, conferences, VIP functions and banqueting events for up to 300 guests.
• Achieve food cost targets within the 28%–32% range.
• Increase kitchen profitability through operational efficiencies and cost management initiatives.
• Negotiate supplier contracts delivering significant purchasing savings.
• Maintain outstanding food hygiene and quality assurance audit scores.
• Develop and mentor multicultural culinary teams while reducing staff turnover.
• Drive compliance with Hilton brand standards and operational procedures.

Executive Chef at DoubleTree by Hilton Al Barsha (2022-04 – 2024-02)

• Directed culinary operations across multiple hotel dining outlets.
• Implemented inventory management systems reducing waste and improving stock control.
• Developed innovative menus aligned with Hilton brand standards.
• Managed labour planning, productivity, and operational performance.
• Supported achievement of financial and guest satisfaction targets.

Executive Chef at Vida Emirates Hills – Expo 2020 Dubai (2021-03 – 2022-03)

• Led large-scale catering operations across Expo 2020 venues.
• Managed teams exceeding 35 culinary professionals.
• Delivered high-volume international catering programmes.
• Maintained strict HACCP and food safety compliance standards.
• Successfully executed complex operational logistics for major events.

Executive Chef at DoubleTree by Hilton JBR (2019-04 – 2021-02)

• Directed daily culinary operations across hotel outlets.
• Reduced food costs through strategic purchasing initiatives.
• Introduced innovative menu concepts increasing guest engagement.
• Collaborated closely with Food & Beverage leadership teams to improve service performance.

Executive Sous Chef at DoubleTree by Hilton Dubai (2015-11 – 2019-04)

• Supported overall management of hotel culinary operations.
• Acted as Executive Chef during periods of absence.
• Managed menu costing, procurement, scheduling, and operational delivery.
• Led kitchen teams across multiple food production areas.

Owner & Operator at Premium Butchery Business (2014 – 2015)

• Established and operated an independent premium meat supply business.
• Built supplier partnerships serving hospitality and restaurant clients.
• Managed commercial operations, procurement, and customer relationships.

Executive Chef at Galleries Lafayette Gourmet (2009-08 – 2014)

• Led pre-opening culinary development of a premium gourmet food hall.
• Recruited, trained, and developed culinary teams.
• Implemented food cost control systems and inventory procedures.
• Oversaw all aspects of kitchen operations and service delivery.

Junior Sous Chef at Madinat Jumeirah Resort (2007-12 – 2009-06)

• Supported multiple hotel kitchens and banquet operations.
• Delivered large-scale catering events serving up to 2,000 guests.
• Assisted in maintaining operational standards across luxury hospitality outlets.

Diploma in Culinary Arts – Syria Culinary Academy

Hotel Management Studies – Damascus, Syria

Kitchen Design Studies – Syria University