Elie Tabet

Corporate Executive Chef with 15+ years of experience leading high-volume, multi-brand culinary operations across Kuwait, KSA, Bahrain, and Lebanon. Proven track record in managing 14+ outlets, launching new concepts, optimizing food cost, and building high-performing kitchen teams. Strong expertise in menu engineering, operational standardization, and delivering consistent, high-quality dining experiences at scale.

Corporate Executive Chef at Arzi Holding (2023-09 – Present)

Oversee and lead culinary operations across a portfolio of 14+ outlets, ensuring consistency in food quality, presentation, and service standards across multiple brands.

• Successfully contributed to the opening of a new branch in Riyadh, managing pre-opening, menu rollout, and operational setup.
• Drive menu innovation through development of seasonal offerings and concept-driven dishes aligned with market trends and customer preferences.
• Implement standardized recipes, SOPs, and kitchen workflows to unify operations and improve efficiency across all locations.
• Manage food cost, inventory, and supplier relationships, optimizing purchasing strategies and reducing waste without compromising quality.
• Conduct regular audits and enforce strict food safety and hygiene compliance across all outlets.
• Recruit, train, and mentor head chefs and kitchen teams, building strong leadership pipelines within the organization.
• Collaborate with senior management on budgeting, forecasting, and strategic expansion plans.
• Lead high-volume catering and event execution, ensuring operational excellence under pressure.

Corporate Executive Chef at Prepline (2022-02 – 2023-03)

Managed multi-unit culinary operations, ensuring alignment with brand standards and operational consistency.

• Led menu development, food cost control initiatives, and large-scale catering operations.
• Improved kitchen efficiency through process optimization and staff training.

Head Chef at Nourish (2019-01 – 2022-12)

Directed full kitchen operations including menu development, staffing, training, and cost control.

• Introduced seasonal menus and health-focused concepts aligned with brand positioning.
• Maintained strict food safety compliance while optimizing workflow and service efficiency.

Kitchen Manager at Bar Tartine (2017-01 – 2019-12)

Oversaw daily kitchen operations, staff scheduling, and quality control.

• Supported menu development and ensured consistency in food preparation and presentation.

Assistant Chef at Punta Del Este (2013-01 – 2017-12)

Supported kitchen operations, inventory, and team coordination.

Chef de Partie at Buddha Bar (2010-01 – 2013-12)

Managed station operations, trained junior staff, ensured consistency.

Commis at Zinc (2007-01 – 2010-12)

Assisted in food preparation, kitchen organization, and basic cooking tasks.

Bachelor's Degree in Hospitality Management – Al Kafaat University