Experience

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  Rohdes

  • United Arab Emirates

  • Executive Chef

    • 2019 - Present
    • United Arab Emirates

    • Handling over all more than 48 staff Direct and Indirect• Preparing menu, schedule, PR & kitchen control, hygiene etc.…)• Responsible for ensuring full compliance with the Occupational Health, Safety system and Quality Management systems• Lead and develop staff within the area of responsibility including recruitment, on job orientation, probation management, performance planning and review, training, succession planning, daily staff supervision and coordination of work with the Food and Beverage Managers.• Responsible for the allocation of work tasks and staff performance management to ensure that staff performance meets the production deadline to avoid any delays for the operation.• Manage matters of poor performance and misconduct including root cause analysis, determination of investigation findings and development activities

• 

  Sunset Beach Resort, Marina & SPA

  • Saudi Arabia

  • Executive chef In-charge

    • 2016 - 2019
    • Saudi Arabia

    • 5 Star Luxury Beach Resort, Marina & Spa with 178 Chalets, 30 Uno’s, 35 Cabanas, 8 Beach Villas With 9 F&B Luxury outlets /function rooms• Le Terrace (Authentic Lebanese Cuisine)• Café 55/ Marina Café (American Restaurant, only Lunch, Dinner with live charcoal Pizza) Deli (Break Fast, Lunch, Dinner with Pastry shop),Freeze (Ice cream with snacks) Bubbles (Family Restaurant), In Room Dining, Sunset Centre – Reception, Juice Bar, Starlight, Admiral Lounge Galion (Executive Function room),Sunset Hall (Conference Hall) Room Service, Ramadan Tent• Handling over all more than 76 staff Direct and Indirect• Preparing menu, schedule, PR & kitchen control, hygiene etc.…)• Responsible for ensuring full compliance with the Occupational Health, Safety system and Quality Management systems• Lead and develop staff within the area of responsibility including recruitment, on job orientation, probation management, performance planning and review, training, succession planning, daily staff supervision and coordination of work with the Food and Beverage Managers.• Responsible for the allocation of work tasks and staff performance management to ensure that staff performance meets the production deadline to avoid any delays for the operation.• Manage matters of poor performance and misconduct including root cause analysis, determination of investigation findings and development activities

• 

  Sunset Beach Resort, Marina & SPA

  • Saudi Arabia

  • Executive Sous Chef

    • 2011 - 2015
    • Saudi Arabia

    • 5 Star Luxury Beach Resort, Marina & Spa with 178 Chalets, 30 Uno’s, 35 Cabanas, 8 Beach Villas With 9 F&B Luxury outlets /function rooms• Le Terrace (Authentic Lebanese Cuisine)• Café 55/ Marina Café (American Restaurant, only Lunch, Dinner with live charcoal Pizza) Deli (Break Fast, Lunch, Dinner with Pastry shop),Freeze (Ice cream with snacks) Bubbles (Family Restaurant), In Room Dining, Sunset Centre – Reception, Juice Bar, Starlight, Admiral Lounge Galion (Executive Function room),Sunset Hall (Conference Hall) Room Service, Ramadan Tent• Handling over all more than 76 staff Direct and Indirect• Preparing menu, schedule, PR & kitchen control, hygiene etc.…)• Responsible for ensuring full compliance with the Occupational Health, Safety system and Quality Management systems• Lead and develop staff within the area of responsibility including recruitment, on job orientation, probation management, performance planning and review, training, succession planning, daily staff supervision and coordination of work with the Food and Beverage Managers.• Responsible for the allocation of work tasks and staff performance management to ensure that staff performance meets the production deadline to avoid any delays for the operation.• Manage matters of poor performance and misconduct including root cause analysis, determination of investigation findings and development activities

• 

  Nesma Trading Co. Ltd.

  • Saudi Arabia

  • Executive Chef

    • 2009 - 2011
    • Saudi Arabia

    • Attracts and retains staff, maintains a cooperative relationship with team members, optimizes staff productivity and serves as replacement in team members' absence. train staff to use new recipes, cooking techniques and equipment, and oversee cooks performing food preparation• Ensuring promptness, freshness and quality of dishes and consistency • Coordinating cook tasks• Implementing hygiene policies and examining equipment for cleanliness• Designing new recipes, planning menus and selecting plate presentation• Reviewing staffing levels to meet service, operational and financial objectives• Hiring and training kitchen staff, such as cooks, food preparation workers and dishwashers

• 

  Soha villlage Resorts & hotel

  • Lebanon

  • Executive Chef

    • 2008 - 2009
    • Lebanon

    • Preparing menu, schedule, PR & kitchen control, • Hygiene etc.…)• Responsible for ensuring full compliance with the Occupational Health, Safety system and Quality Management systems• Lead and develop staff within the area of responsibility including recruitment, on job orientation, probation management, performance planning and review, training, succession planning, daily staff supervision and coordination of work with the Food and Beverage Managers.• Responsible for the allocation of work tasks and staff performance management to ensure that staff performance meets the production deadline to avoid any delays for the operation.• Manage matters of poor performance and misconduct including root cause analysis, determination of investigation findings and development activities.• Manage costs to reflect operating forecasts and budgeted figures relating to staff payroll including overtime, equipment, food material utilization and waste elimination.• Evaluate statistics on wastage and ensure that food preparation is done in an economical manner and establish controls.• Plan and manage the day of operations including the production plan, food preparation, presentation and service in accordance with client requirements.

• 

  Oasis Hotels & Resorts

  • Saudi Arabia

  • Head Chef

    • 2005 - 2007
    • Saudi Arabia

    • Preparing menu, schedule, PR & kitchen control, Hygiene etc.…)• Responsible for ensuring full compliance with the Occupational Health, Safety system and Quality Management systems• Lead and develop staff within the area of responsibility including recruitment, on job orientation, probation management, performance planning and review, training, succession planning, daily staff supervision and coordination of work with the Food and Beverage Managers.• Responsible for the allocation of work tasks and staff performance management to ensure that staff performance meets the production deadline to avoid any delays for the operation.• Manage matters of poor performance and misconduct including root cause analysis, determination of investigation findings and development activities.• Manage costs to reflect operating forecasts and budgeted figures relating to staff payroll including overtime, equipment, food material utilization and waste elimination.• Evaluate statistics on wastage and ensure that food preparation is done in an economical manner and establish controls

• 

  Le Méridien Hotels & Resorts

  • Beirut, Lebanon

  • Sous Chef

    • 2003 - 2005
    • Beirut, Lebanon

    • preparing continental & oriental food• Manage my section• Take personal responsibility to ensure that standards are maintained and updated.• Plan and manage the day of operations including the production plan, food preparation, presentation and service in accordance with client requirements.• Ensure that all products received into the kitchen are of the required standard