Experience

AMAN HOSPITAL

• Qatar
• Hospitals and Health Care
• 200 - 300 Employee

• Executive Chef

  • Mar 2022 - Present



The Bentley Luxury Hotel & Suites

• Doha, Qatar

• Executive Chef

  • Sep 2021 - Mar 2022



W Doha Hotel & Residences

• Qatar
• Hospitality
• 700 & Above Employee

• Executive chef restaurant

  • Jan 2018 - Sep 2020



The Ritz-Carlton, Abama

• Spain
• Hospitality
• 100 - 200 Employee

• Sous Chef

  • Dec 2016 - Dec 2017



Level39

• United Kingdom
• IT Services and IT Consulting
• 1 - 100 Employee

• Sous Chef

  • Jan 2016 - Nov 2016



Quaglino's, D & D London.

• Junior sous chef

  • Sep 2014 - Dec 2015

  -Helping the Executive Head Chef and Head Chef to develop new dishes and menus - Running and control the kitchen next to the Head Chef - Insuring my brigade has high culinary standards -Managing food purchasing and storage - Maintaining a safe and hygienic kitchen environment ¬ -Train every new Commis, Demi Chef or CDP for the first few weeks,following restaurant standards for training - Responsible for planning and directing food preparation in a kitchen Show less



Oblix Restaurant

• United Kingdom
• Hospitality
• 1 - 100 Employee

• Chef de Partie

  • Jan 2014 - Sep 2014

  - I start being in charge of the Sides section and at the moment of the Fish section - Ensure that all food products are consistent with recipes - Helping the Sous Chef and Head Chef to develop new dishes and menus - Monitor closely the mise en place requirements for the station - Maintain all mise en place at a sufficient levels to ensure an uninterrupted flow of during the service period whilst controlling food quality, consistency,appearance and taste - Ensure Food Safety and Health regulations are adhered to all times by myself and other chefs working in my section - Carry out daily checks to ensure storage areas are maintained to a high level of hygiene. - Train every new Commis or Demi Chef for the first few weeks,following restaurant standards for training - Attend all meetings as required by the management Show less



Regina Isabella - Resort SPA Restaurant

• Italy
• Hospitality
• 1 - 100 Employee

• Chef de Partie

  • Mar 2006 - Nov 2013

  - in charge of the gardmanger section ( sea food, shellfish, fish and meat) - working as part of a team of highly motivated Chefs - managing and training any demi-chef de parties or commis working with me - responsible for the efficient running of my section area - cooking up tasty, nutritions and well balanced meals for guests - deciding on the quantities of food to be cooked and size of portions to be served - maintaining the correct level of fresh, frozen and dried foods in the store room and order appropriately - ensured that high standard of cleanliness was maintained throughout the kitchen areas at all time Show less