Chef at Trinity Lodge Retirement Community (2024-12 – Present)
- Prepare and cook daily meals for residents following dietary and nutritional requirements
- Plan menus and ensure meal variety while maintaining quality and presentation standards
- Monitor food preparation, portion control, and kitchen hygiene in compliance with food safety regulations
- Manage food inventory, stock rotation, and ordering supplies as needed
- Coordinate with kitchen staff to ensure smooth daily kitchen operations
- Accommodate special dietary needs and modified meal plans for residents
- Maintain cleanliness and sanitation of kitchen equipment and work areas
- Ensure high standards of food quality, safety, and resident satisfaction
Head Chef at Jerusalem Shawarma (2023-09 – 2024-12)
- Handling central kitchen daily operation for multiple outlets
- Dealing with supplier from ordering, purchasing, receiving goods
- Manage a team of 13 central kitchen staff plus outlet's chefs ensuring smooth operations
- Maintain high standard of cleanliness and food safety following Canadian Food Regulation
- Monitor inventory and ordered supplies as needed
- Monitor kitchen budget and food and cost control measure
Executive Sous Chef at Bab Al Shams A Rare Finds Desert Resort (2022-10 – 2023-09)
- Handling kitchen operation of multiple dining outlets, including Pastry, Lobby and Room Service
- Assisting the Executive Chef controlling with overall kitchen management, administration, and operations
- Obtaining feedback on product quality and service levels
- Responding to and handling guest complaints and problems
- Ensuring all recipes and product yields are accurately costed and reviewed
- Training and coaching
Head Chef at Group Yannick Alleno Hotel One& Only The Palm Jumeirah (2018-09 – 2022-10)
- Handling and preparing Breakfast, Lunch and Dinner Buffet & ALa Carte
- Handling and preparing Brunch Buffet including Italian night buffet and Arabic night buffet, Asian night buffet
- Food Cost Control, stock ordering and dealing with supplier
- Handling and preparing international cuisine for banquet event such as wedding, set menu
- Involving in Menu Engineering with Restaurant Manager on a monthly basis as well as implementing New Menu together with Executive Chef
- Dealing directly (on behalf of Executive Chef) with Food Supplier regarding food sampling for any new menu changes
Assistant Chef de cuisine at Group Yannick Alleno Hotel One& Only The Palm Jumeirah (2015-06 – 2018-09)
- Handling Arabic cuisine for Main Kitchen and In Room dining
- Preparing Arabic cuisine for any function in banquet
- Preparing and handling Arabic cuisine for Brunch buffet
- As a part of Arabic food menu changing for room dining and brunch menus Arabic Menu and Recipe preparations for 101 and zest restaurant
- Costing, ordering, dealing with any supplier regarding menu and ingredients
Junior Sous Chef at Jumeirah Hospitality Resort (2012-12 – 2015-06)
- Conference and Incentives Kitchen & main kitchen
- Prepared and cooked meats, vegetables, and casserole dishes for general and modified - diet menus using hand and power kitchen utensils and equipment
- Working group meeting to work every day to make sure that staff is correctly
- Cost, budget, and recourses management
- Sections sure that is working properly
- Establishing menu diversities on monthly basis to avoid repetition and food aversion
- Make a menu planning, Standard Recipes, Costing and Standard Food presentation
- Responsible for completing the daily checklist regarding Mep and food storage
Chef de Partie at Jumeirah Hospitality Resort (2008-06 – 2012-12)
Demi Chef de Partie at Four Seasons Hotel (2006-05 – 2008-02)
