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- Checking food expiry dates and discarded any outdated food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
