Experience

Souk El Tayeb

• Lebanon
• Non-profit Organization Management
• 1 - 100 Employee

• Executive Chef

  • Jul 2022 - Present



Awkward ked

• Beirut, Lebanon

• Food Consultant

  • Jun 2022 - Present

  Menu development food costing Training kitchen team on the menu updated kitchen equipments Menu development food costing Training kitchen team on the menu updated kitchen equipments



Rudy Abdallah Consulting

• Beirut District, Lebanon

• Hospitality Management and F&B Consultant

  • Sep 2012 - Jul 2023



Friends with the chef

• Lebanon

• Co-Founder

  • Apr 2020 - Jul 2022

  setting up infrastructure for meals to be cooked for weekly clients Assisting in the creation of food pallets custom made to the concept Assisting in the creation and launch the concept training the team on new cooking techniques and recipes setting up infrastructure for meals to be cooked for weekly clients Assisting in the creation of food pallets custom made to the concept Assisting in the creation and launch the concept training the team on new cooking techniques and recipes



Villa Clara Boutique Hotel

• Beirut District, Lebanon

• Head Chef - French Cuisine

  • Jan 2015 - Feb 2020

  • Preparing high quality dishes, aligned with established menu, restaurant standards and client expectations • Managing the boutique hotel in summer (checking-in and out, customer bookings and service, etc.) • Distributing responsibilities and monitoring initiatives across sections (kitchen, dining, housekeeping, etc.) • Working on new culinary technics • Training staff and reporting on performance and progress • Constantly checking and upgrading high-end kitchen equipment • Preparing high quality dishes, aligned with established menu, restaurant standards and client expectations • Managing the boutique hotel in summer (checking-in and out, customer bookings and service, etc.) • Distributing responsibilities and monitoring initiatives across sections (kitchen, dining, housekeeping, etc.) • Working on new culinary technics • Training staff and reporting on performance and progress • Constantly checking and upgrading high-end kitchen equipment



Confidential

• United States
• Advertising Services
• 700 & Above Employee

• Consultant - Private Chef

  • Jun 2017 - Dec 2017

  • Procured fresh ingredients daily, providing best food quality • Special-need (gluten and lactose free) daily cooking and serving • Cooked daily for whole staff meal (around 20 daily dishes) • Trained kitchen staff on new methodologies and recipes • Catered for big private personal and corporate events • Procured fresh ingredients daily, providing best food quality • Special-need (gluten and lactose free) daily cooking and serving • Cooked daily for whole staff meal (around 20 daily dishes) • Trained kitchen staff on new methodologies and recipes • Catered for big private personal and corporate events



L'Auberge des Bois

• Beirut District, Lebanon

• Consultant - French & Italian Cuisine

  • Aug 2015 - Dec 2016

  • Developed and implemented bi-yearly detailed menus • Trained staff, followed-up and reported on performance • Developed and followed-up on coast control process and initiatives • Ensured kitchen and surroundings are sanitized in accordance with company standards and health regulations • Developed and implemented bi-yearly detailed menus • Trained staff, followed-up and reported on performance • Developed and followed-up on coast control process and initiatives • Ensured kitchen and surroundings are sanitized in accordance with company standards and health regulations



RSVP

• Lagos, Nigeria

• Executive Chef - American Fusion Cuisine

  • Oct 2014 - Sep 2015

  • Purchased food and supplies from approved vendors and closely monitored inventory • Developed menus and associated item pricing • Ensured kitchen and surroundings are sanitized in accordance with company standards and health regulations • Hired, trained and supervised kitchen personnel • Identified new culinary techniques and presentations • Assisted kitchen staff with food preparation and recipe creation • Stayed constantly up-to-date on F&B industry trends and best-practices Show less



Le Montagnou

• Lebanon

• Sous-Chef - International Cuisine

  • Aug 2012 - Dec 2012

  • Oversaw and managed both cold and hot sections • Checked and closely reported on both sections initiatives implementation • Oversaw and managed wedding and outdoor buffet organization • Oversaw and managed both cold and hot sections • Checked and closely reported on both sections initiatives implementation • Oversaw and managed wedding and outdoor buffet organization



Les Vilains

• Beirut District, Lebanon

• Sous-Chef - International Traditional Cuisine

  • Sep 2010 - Jun 2012

  • Came-up with ad-hoc recipes and dishes meeting client requirements, when needed • Planned food design, creating perfect match between dish’s aspect and taste • Discovered talented chefs and trained them, supporting in reaching high restaurant standards • Trained auxiliary kitchen staff, providing best results while optimizing time and resources • Came-up with ad-hoc recipes and dishes meeting client requirements, when needed • Planned food design, creating perfect match between dish’s aspect and taste • Discovered talented chefs and trained them, supporting in reaching high restaurant standards • Trained auxiliary kitchen staff, providing best results while optimizing time and resources



Julia's

• Beirut District, Lebanon

• Sous-Chef - Restaurant & Bar

  • Dec 2009 - Jan 2011

  • Lead kitchen team in chef's absence • Worked closely with head chef to maintain kitchen organization, staff ability, and training opportunities • Assisted head chef with menu creation • Coordinated with management team on supply ordering, budget, and kitchen efficiency and staffing • Oversaw and organized kitchen stock and ingredients, ensured first-in, first-out food rotation system • Hired and trained new kitchen employees, with regards to restaurant and industry standards • Supervised all food preparation and presentation to ensure quality and restaurant standards Show less



Coppa Di Pasta

• Beirut District, Lebanon

• Consultant – Fast Food

  • Jan 2010 - Sep 2010

  • Developed and implemented detailed menus • Hired and trained staff, followed-up and reported on performance • Developed and followed-up on coast control process and initiatives • Developed and implemented detailed menus • Hired and trained staff, followed-up and reported on performance • Developed and followed-up on coast control process and initiatives



French Bistro

• Beirut District, Lebanon

• Chef - Restaurant & Bar

  • Jan 2009 - Nov 2009

  • Prepared, cooked and presented dishes • Managed and trained ‘chefs de parties’ or ‘commis’) • Helped chef and head chef develop new dishes and menus • Ensured team have high standards of food hygiene and followed health and safety regulations • Monitored waste control to maintain profit margins • Prepared, cooked and presented dishes • Managed and trained ‘chefs de parties’ or ‘commis’) • Helped chef and head chef develop new dishes and menus • Ensured team have high standards of food hygiene and followed health and safety regulations • Monitored waste control to maintain profit margins



Bistro Bis

• Beirut District, Lebanon

• Sous-Chef - Inernational Cuisine

  • Apr 2008 - Nov 2008



Jacaranda

• Beirut District, Lebanon

• Chef de Partie - International Cuisine

  • Apr 2007 - Mar 2008



Moevenpick Hotel

• Beirut District, Lebanon

• Commis

  • Nov 2006 - Apr 2007



Jacaranda

• Beirut District, Lebanon

• Commis - International Cuisine

  • Jan 2005 - Oct 2006



HOLIDAY INN HOTEL

• United States
• Hospitality
• 100 - 200 Employee

• Training

  • Aug 2004 - Dec 2004



HOLIDAY INN HOTEL

• United States
• Hospitality
• 100 - 200 Employee

• Training

  • Aug 2003 - Dec 2003