Adham Azzam

I am an experienced bilingual (Arabic and English) Executive Chef. I have vast experience working in the Middle East and Europe. And i have European Michelin Star culinary and technical knowledge experience.

I am seeking a challenging role in order to enhance my skills as well as develop new ones. I believe in teamwork in order to optimise efficiency and deliver results. I thrive when working under pressure and can priorities efficiently.

I particularly pay close attention to detail and work in accordance with strict health and safety standards.

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.