Hussein

Results-driven Executive Chef with 8+ years of experience in high-volume restaurants and luxury hospitality, including Four Seasons Hotel. Proven expertise in leading kitchen operations, developing high-performing teams, and delivering premium dining experiences under pressure. Specialized in menu engineering, cost control, and operational excellence.

Executive Chef at Fawaz Co (Lebanese Restaurant) (2026-02 – Present)

Lead full kitchen operations in a fast-paced Lebanese restaurant environment with focus on quality and consistency

• Lead full kitchen operations in a fast-paced environment
• Manage and train a team of 6 staff
• Oversee daily service with strong focus on quality and consistency
• Execute indoor and outdoor buffet operations
• Re-engineered menu to enhance quality, presentation, and efficiency
• Reduced food waste and improved overall kitchen performance

Executive Chef at NEPTUNE (2025-04 – 2025-11)

Specialized in artisan smoked meats and BBQ techniques with focus on premium quality standards

• Specialized in artisan smoked meats and BBQ techniques
• Developed signature recipes and smoking methods
• Maintained premium food quality standards

Chef de Partie – Banquet (freelance, On-call) at Yasmeen Palace Hotel (2024-04 – 2025-03)

Assisted in preparation and execution of banquet events supporting high-volume service

• Assisted in preparation and execution of banquet events
• Supported high volume service during weddings and large functions
• Maintained food quality and presentation under pressure
• Collaborated with kitchen team to ensure smooth operations

Executive Chef at AMIGO VERO (2022-07 – 2024-03)

Developed and led a successful Mexican fusion concept with team and operational management

• Developed and led a successful Mexican fusion concept
• Managed kitchen team of up to 12 staff
• Controlled costing, inventory, and operations
• Improved workflow and kitchen efficiency

Chef at Four Seasons Hotel Damascus (2021-03 – 2022-10)

Worked across hot and cold kitchen sections delivering Five-Star service standards

• Worked across hot and cold kitchen sections
• Managed buffet service and live cooking stations
• Executed large-scale banquets (250–350 guests)
• Delivered Five-Star service standards under pressure

Head Chef at District Café & Restaurant (2017-01 – 2020-07)

Promoted through ranks from Demi Chef de Partie to Head Chef, leading full kitchen transformation

• Promoted from Demi Chef de Partie to Chef de Partie in 2018 and Head Chef in 2019
• Led full kitchen transformation (menu, quality, presentation)
• Managed a 50-seat restaurant + takeaway operations
• Improved kitchen workflow, consistency, and team performance
• Delivered Western & Eastern breakfast concepts (Saj & Kaak)

Oriental and Western Cuisine Chef in Culinary Arts – Know How Academy (2026-02 – 2026-02)

International Hospitality Management in Hospitality Management – American University of Culture & Education (AUCE) (2009 – 2011)

High School Diploma in General Education – Al Mohsiniah School (2009 – 2009)