Groupe Residences des batisseurs
January 2022
Corporate Executives sous chef
Control and direct the food preparation process and any other relative activities for all the outlets spread in Québec city
- Construct menus with new or existing culinary creations ensuring the variety and quality of the servings.
- Guide and follow all recruitment stuff in a ll kitchen and dining department.
- Approve and correct dishes before they reach the customer.
- Plan orders of equipment or ingredients according to identified shortages.
- Remedy any problems or defects.
- Oversee the work of subordinates.
- Estimate staff’s workload and compensations.
- Maintain records of payroll and attendance
- Comply with nutrition and sanitation regulations and safety standards.
Food and Beverage Consulting – Middle east and Canada
October 2000 – Present
Food Manager
Open many outlets in several branches as ISA cooking school, Santa fee pastry, Chef Jean Makary Atelier, G. lounge, resto bar.
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Mini Watt Nursery – Montréal, Canada
October 2020 – Present
Food Manager
- Planned and designed healthy weekly and seasonal menus and executed daily breakfast, entries, lunch, and desserts with overall responsibility for all aspects of meal preparation, clean-up, and general upkeep of the kitchen.
- Ensured smooth kitchen operation by overseeing daily product inventory, purchasing, and receiving.
- Responsible for maintaining a high level of service principles in accordance with health and sanitization laws.
- Developed policies and procedures to enhance and measure quality.
Mondo Resto Bar
June 2019 – March 2020
Executive Chef & Owner – Montréal, Canada
- Managed business operations and staff, including hiring and termination process of the 190-seater indoor and 85-seater outdoor terraces Resto Bar.
- Lead developed and managed kitchen team of 7 and ensured culinary skills, teamwork, and high performance of staff.
- Established standards for personnel performance and customer service.
- Created and implemented a business development and marketing plans.
- Responsible for spearheading menu design and development, prices, procurement, purchasing and receiving standards.
- In charge of overseeing inventory which included food, alcohol and wine cellar and managing weekly and monthly cost control.
- Developed food preparation techniques that minimized wastage.
Boisé Notre Dame – Montréal, Canada
June 2018 – May 2019
Sous – Executive Chef
- Planned menu and executed daily breakfast, lunch and dinner buffet including pastries and deserts for the 1200 rooms and suites luxury hotel property that consisted of 3 restaurants and 1 main kitchen.
- Collaborated with vendors to source desired ingredients while maintaining tight cost controls with a cost reduction of 29% to 31%.
- Implemented techniques to reduce food wastage to zero percent.
- Managed a team of 8 from sous chef, line staff to dishwashers and cleaners under the guidance of the Executive Chef.
- Achieved and increased gross sales revenues by 30% for Le Sous-Bois at $ 900,000, Le Gourmet at $760,000$ and Bistro Chez Muriel at $750,000.
- Maintained hygiene as set by MAPAQ (Minister of Agriculture of Québec).
Le Cercle d’or at Casino du Liban – Lebanon
October 1997 – August 2018
Executive to Kitchen Chef
- Managed a team of 10, composed of 1 sous chef, 5-line cooks, 1 pastries chef and 2 dishwashers.
- Responsible for overall kitchen operations generating an $2.5 Million in annual food sales revenue.
- Had the opportunity to work alongside Michelin star Chefs Marc Meneau, Chef Paul Boccus, Chef Patrick, and many other globally renowned chefs from around the world.
- Implemented sous-vide/vacuum method which reduced waste up to 95% and increased shelf life.
- Developed a system to serve 600 plates simultaneously within 40 minutes.
- Composed menus with 20 recipes for each season and constantly innovated new dishes and special recipes to bring new ideas on the tables.
Chateau Royale – Laval - Canada
November 1994 – May 1997
Chef de Partie
- In charge of fine dining restaurant and reception hall that hosted the biggest weddings in the Montreal regions as well as the most famous social and political events.
- Gained the ability to manage high volume kitchen servicing up to 1200 costumers serving on a busy day.
- Assisting the Executive Chef to ensure that food standards are maintained according to established recipes and standards
- Responsible for informing the Sous Chef of unavailable items and shortage in the food supply.
- Actively participate in training and learn the art of creating different local and international cuisines from international chefs.
