Executive Chef - Ultra High Net Worth Private Residence - Muscat, Oman
(2022-11 - 2023-11)
In this role, I report directly to the Sheikh. The role consists of:
- Managing three kitchens with a brigade of 15 Chefs at all levels.
- Preparing and managing menus for the family considering various dietary requirements.
- Preparing and managing regular banqueting, majlis and events.
- Managing and training the multicultural staff (Health & Safety, Food Safety, Techniques).
- Managing the Master Menu Book (adding new recipe direction).
- Managing food quality control check criteria (ingredients, presentation, consistency, dietary, storage).
- Reporting non-conformance issues directly to the Sheikh.
- Ensuring all produce is handled appropriately.
- Producing high quality fusion recipes.
- I am involved in the recruitment of new staff.
- I manage my staff rota and prioritise their tasks accordingly.
- I ensure my staff is motivated by teaching them new techniques and promote best practice.
- Ensuring that I plan for any eventuality (last minute amendments / volume of guests).
- Managing quantities and cost control for ingredients so that there is minimum wastage.
- Ensuring that seasonal ingredients are procured and used effectively.
- Ensuring that the staff are trained on the relevant equipment and maintenance protocols.
- Maintained confidentiality.
- Menu advisory to the Sheikh.
Executive Chef - Own Catering Business - UK
(2021-06 - 2022-10)
As the business owner, the role consisted of:
- Preparing a service to private functions including banqueting and events
Specialty International chef - Royal private affairs - KSA
(2019-04 - 2021-06)
In this role I reported directly to the palace Manager. The role consisted of:
- I worked as the Specialty Chef (Lebanese/ and International fine dining menu).
- I managed a total of nineteen members of multicultural staff in kitchen.
- I worked in the cold and hot kitchen where I compose the various lunch and dinner menus.
- I managed and maintain the rota, staff daily tasks and quality control of the dishes.
- I worked with the management team on comprising and agreeing on a weekly menu.
- I regularly kept up with current food trends, techniques and plate presentation.
- I ensured that all working areas are maintained to the highest hygiene and cleanliness standards.
- I ensured that all equipment was maintained in a clean, safe and operational state, that it was secure and replaced or repaired as required.
- I translated the menu from Arabic to English and vice versa.
- I managed last minute change requests easily.
- I worked to Kitchen, Quality and health and safety protocols and procedures.
- I produced regular progress reports.
Group Executive Chef - Sevenislands - Muscat, Oman
(2018-01 - 2019-03)
In this role I reported directly to the Owner. The role consisted of:
- Being responsible for 5 new outlets.
- Designing the kitchen fit-out and layout advising the AutoCAD operative.
- Producing the menus and preparing the food costing loads.
- Interviewing chefs and selecting successful candidates.
- Selecting appropriate local suppliers.
- Liaising with the government entities (Baladiya)
- Selecting equipment leading to procurement of new outlet fittings.
- Training new staff at all levels and advised of best practices.
- Creating kitchen guidance material and procedures and kitchen signage.
- Advising the Owner of potential risks and created and maintained a risk register.
Head Chef - Harrods - London, United Kingdom
(2017-09 - 2017-12)
In this role I reported directly to the Executive Chef. The role consisted of:
- Liaised regularly with the Food and Beverage and Restaurant Managers.
- Managed and overseeing the general operations of the Kitchen.
- Managed a brigade of 10 chefs.
- Provided leadership and motivation to a team of multicultural staff.
- Creation of new extensive Lebanese menu (Cold & Hot Mezze, Desserts and Main dishes) and provided alternative substitutions (Diabetic, Vegetarian, Lactose, Nut Allergy) to customer specific dietary requirements.
- Adhered to and promoting strict Health and Safety standards.
- Provided staff training on new dishes, styles and techniques.
- Managed staff rotas and arranging staff cover as appropriate.
- Advised staff on best practices in the kitchen.
- Reacted, advised and resolved any culinary issues which occurred.
- Prioritised and organised staff workloads.
- Monitored all food deliveries, maintained cost control and raised any issues as appropriate.
- Involved in the recruitment of new staff.
- Created job descriptions for the team leading to daily work directives.
Speciality Lebanese Sous Chef - Corinthia Hotel - London, United Kingdom
(2016-10 - 2017-09)
I reported directly to the Executive Chef. The role consisted of:
- Preparingand administeringtheArabic Menu.
- Preparingfood for Middle Eastern Royalty and VIP's.
- PreparingArabic Banqueting requirements for large functions including Weddings and Government events.
- Advising the Executive chef on Middle eastern requirements.
- Training the Sous, Commis and Night Chef's on Arabic food preparation.
- Managing the ingredients projecting future requirements.
- Liaising directly with the Arabic clients in order to meet their needs / dietary requirements.
- Promoting Health and Safety in the kitchen.
Personal Chef De Cuisine - Private Residence - Qatar
(2015-11 - 2016-10)
I reported directly to the Employer and I managed a team of six multicultural staff. The role consisted of:
- Preparingand processed a daily fine dining menu for the Employer.
- Preparingand processed a daily banqueting menu for the Employer's Majlis.
- Preparingall Lebanese hot and cold dishes saj bread manakish & Pastry.
- Brought ingredients and arranged cost control measures.
- Replenished the larders, dry store and fridges.
- Liaised with the Employers personal farm manager.
- Liaised repairs and maintenance with the equipment companies (fridges/cookers).
- Provided training to the staff.
- Monitoring staff and arranged staff schedules.
- Reporting all issues to the Employer.
Lebanese Chef - Intercontinental Geneva - Geneva, Switzerland
(2015-06 - 2015-11)
I reported directly to the General Manager and I managed a team of six multicultural staff. The role consisted of:
- Preparing and administered the Lebanese Menu.
- Assisting the Banqueting Team.
- Advised and prepared taster tables on new menu ideas to the Executive Chef.
Sous Chef - Private Residence - UK
(2015-01 - 2015-05)
The role consisted of
- Preparing and administered the Arabic Menu.
- Providing best practice training to the wider team.
- Advising managers on quality issues and provided successful solutions.
Sous Chef - Claridges - London, United Kingdom
(2014-08 - 2014-12)
In this role, I reported directly to the Executive Chef, the role consisted of:
- Providing cover to the management team.
- Preparing and administered the fine dining menu.
- Assisting the Executive Pastry Chef in dessert preparation.
- Adhering to and promoted strict Health and Safety standards.
- Troubleshooting and advising on best practice in the Kitchen.
Night Duty Chef - Intercontinental Westminster 5* - London, United Kingdom
(2012-11 - 2014-08)
In this role, I reported directly to the Executive Chef, the role consisted of:
- Administering and prepared room service orders.
- Providing daily reports to the Executive Chef.
- Preparing Breakfast items, Club Lounge and Buffett.
- Preparing menus for large events and American josper barbeque marination.
- Monitoring all food deliveries and maintained cost control.
- Liaising regularly with the Night Duty Manager.
- Preparing the menu for Lebanese / Middle Eastern cuisine.
- Managing the Night Kitchen cleaning staff (Kitchen Porters).
- Preparing and administered the Night Staff food.
- Training new starters in food production and standards.
Night Duty Chef - Firmdale Hotels – Soho Hotel - London, United Kingdom
(2011-11 - 2012-11)
In this role, I reported directly to the Executive Sous Chef, the role consisted of:
- Prepared extensive Room Service menu.
- Prepared food for Bar Events and functions.
- Prepared Breakfast buffet.
Sous Chef - Agency - London, United Kingdom
(2010-12 - 2011-11)
Michelin star and rosette establishments consisting of:
- Gordon Ramsays' The York & Albany – Breakfast Chef de Partie.
- Millenium Gloucester Hotel – Night Chef and Room Service.
- Bibendum – Classic French Oyster Bar and International food.
- The Landmark – Night Chef and Room Service.
Agency Chef De Partie - The Wyndham Grand Hotel Chelsea Harbour - London, United Kingdom
(2010-08 - 2010-12)
In this role I reported directly to the Executive Chef, the role consisted of:
- Production of all Lebanese cuisine Cold & Hot Mezze and Main dishes
- Production of International food
- Night Duty Chef - producing client orders (room service)
- Banquet food production
- Adhering to health and safety requirements and standards
Sous Chef - Own Catering Business - Lebanon
(2008-10 - 2010-07)
- I prepared wedding and party banquets ranging from 50 to 500 people
Chef de Partie - Dubai Marine Beach Resort & Spa - United Arab Emirates
(2004-04 - 2008-09)
In this role I reported directly to the Executive Chef. Responsibilities included the running of the Al-Khayma sectionkitchen.
- Managed two assistant Chef's.
- Planned menus and set the agenda for the style of cuisine.
- Prepared Lebanese hot and cold dishes saj bread manakish & Pastry.
- Ensured seamless teamwork, liaised with staff to complete objectives and resolved queries.
- Scheduled the duty rosters and checked stock orders.
- Provided leadership and motivation to a large multicultural team of staff.
Kitchen & Pastry Chef - Michaux - Beirut, Lebanon
(2003-03 - 2004-03)
In this role I reported directly to the Restaurant owner. Responsibilities included:
- Oyster Bar and Seafood preparation.
- Ice cream production and prepared natural fresh juices.
- Prepared Lebanese 3 course meals.
Managerial Chef - Bon Fruitti - Beirut, Lebanon
(2000-02 - 2003-02)
Responsibilities included
- Preparing light desserts (ice cream / fruit), Glace & Cake Ice cream production
- Preparing Lebanese hot and cold dishes
- Food Sculpturist
Chef de Partie - The Rest House - Sidon, Lebanon
(1998-01 - 2000-02)
Responsibilities included
- Food Sculpturist, Juice Maker, Dessert specialist, Lebanese food preparation.
- Managed a team of ten people.
- Responsible of day to day running of the restaurant.
