Haytham Khalifeh

A self-motivated and quality-driven individual with a strong commitment to prepare exceptional cuisine and maintain a safe and efficient kitchen environment. Demonstrated passion for motivating the culinary team to deliver truly spectacular results. I am a professional food and beverages expert with over 10 years of experience in Luxury Hotel's kitchens and restaurants in Lebanon.

My culinary expertise spans food processing and international cuisines, including Italian and French, with a particular focus on healthy, grilled dishes. Additionally, I have honed my skills as a sous chef in high-quality restaurants and hotels, further refining my culinary techniques and management abilities. Throughout my career, I have developed key qualities such as cost controller, communicating with suppliers on daily basis to fulfill the needs, managing the human element in restaurants, and delivering exceptional dining experiences.

Sous Chef at Appetito Trattoria Hamra (2023-10 – Present)

• Help in the preparation and design of all food and drinks menus.
• Produce high quality plates both design and taste wise.
• Ensure that the kitchen operates in a timely way that meets our quality standards.
• Fill in for the Executive Chef in planning and directing food preparation when necessary.
• Resourcefully solve any issues that arise and seize control of any problematic situation.
• Manage and train kitchen staff, establish working schedule and assess staff's performance.
• Order supplies to stock inventory appropriately.
• Comply with and enforce sanitation regulations and safety standards.
• Maintain a positive and professional approach with coworkers and customers.

Chef De Partie at Le Gabriel Hotel (2022-01 – 2023-09)

• Prepare salads, soups, fish, meats, vegetables, desserts, and other foods
• Process and store food items
• Make sure that all kitchen staff is aware of standards and protocols
• Ensure kitchen and works area's cleanliness
• Maintain and ensure the quality of prepared and raw items
• Establish the working schedule and organize the work in the kitchen
• Make sure that the professional equipment is in good condition and inform of any malfunction before it affects the staff.

Chef De Partie at Four Seasons Hotels and Resorts (2020-01 – 2021-12)

• Ensure that all stations are set appropriately
• Process and store food items
• Manage rotation of food items in chillers
• Ensure kitchen and work area's cleanliness
• Maintain and ensure the quality of prepared and raw items

Chef De Partie at Lancaster Hotel (2017-01 – 2019-12)

• Cleaning kitchen
• Storing food
• Chopping all vegetables for prep
• Checking food expiry dates and discarded any outdated food
• working in multiple outlets in the same kind of kitchen type

Chef De Partie at Beirut Hospitality Company (BHC Holding) (2014-01 – 2016-12)

BHC: Stay restaurant, Sweet Tea, Relais Foch, Grid, Central Kitchen

• Managing the staff on daily basis.
• Providing training and staff induction.
• Ordering all food and ingredients needed.
• Organizing the weekly Rotation and staff holidays.
• Preparing different types of juices, sandwiches.
• Organizing daily central kitchen big fridges, labeling and examining temperature

Chef de Partie at Rosé spanish restaurant (2011-01 – 2013-12)

• Making sure all stations in the kitchen were clean and up to Hygiene standard
• Preparing different types of daily dishes.
• Managing the staff on daily basis.
• Recipes and food cost control menu.
• Being able to deal with suppliers and checking the kitchen purchasing needs.
• Organising and storing all purchased items.

Demi-Chef at L'entrecote De Paris (2009-01 – 2010-12)

• Produce fresh, quality and tasty food well presented in a hygienic environment to ensure guest satisfaction at all time.
• Perform basic kitchen tasks assigned by Chef de Partie
• Implement all the food and beverage policies and procedures in the Kitchen
• Recognize good quality products and presentation
• Know and understand all the Basic policies and procedures in food production
• Maintain all service standards established for the Kitchen.
• Follow up and comply with the cleaning schedule established for the Kitchen
• Assist the chef de partie in the production of the mise-en-place for the elaboration of the all menu according to receipt and fiche technique

Commis-Chef at Phoenicia Hotel Beirut (2007-01 – 2008-12)

• Prepared meals and menus for a 5-star restaurant
• Designed and prepared meals for personal and corporate events held at the hotel

High School Diploma in Hotel Management & Tourism specialized in kitchen & catering – Sagesse Technical school (2005 – 2008)