Experience

• 

  G.C.Group UAE

  • United Arab Emirates

  • Central Kitchen Manager- Executive chef

    • Mar 2020 - Present
    • United Arab Emirates

    Presently working as Central Kitchen Manager for G.C.Group which is holding 5 Brands of food and beverage concept with 60 Outlet currently operational. Just Burger I Just Fresh I Al Pasha Gourmet I Bio Cafe I 5 Virtual brand operating within these location. Moved to franchise to 3 Units in Iraq and 3 Units in Oman which on going. 86 staff which includes kitchen production staff, Drives, stewarding, warehouse team, dispatch team. well maintained HCCAP certified organisation with ISO 22000 standards implementation with appropriate dispatch and documentations on daily basis. opening and closing team with cleaning schedules. Swap and food sample test monthly with water treatment records. weekly training program on implementation of new items were all staff is taken to achieve best results on products

• 

  DUBAI MARINE BEACH RESORT AND SPA

  • United Arab Emirates

  • Executive Chef

    • Feb 2018 - Mar 2020
    • United Arab Emirates

• 

  Zuhour Group

  • United Arab Emirates

  • Corporate Executive Chef

    • Jan 2017 - Apr 2018
    • United Arab Emirates

    Corporate Executive chef for ZUHOUR GROUP Levant cuisine Zaroob open 24/7 working towards Franchising, Mezza House at Boulevard fusion with international and Middle Eastern cuisine. Standard menu build up for central kitchen operation. Daily production on recipe Logistic flow of the operation. Warehouse to CPU. Seven outlet food production and dispatching total production control with standard recipes and wastage management. Opening of new outlet at DUBAI MARINA ZAROOB.HEALTH CONCEPT START UP WITH Daily three meals for 220 persons leave the kitchen at 4;00amProtein based desserts and snacksVegan menu planned for royalsTeam development to perform to achieve best resultsCalorie count was mandatory Designed delivery bag with ice pack to sustain correct temperatureProcess was introduced to avoid guest complaintsSystem oriented process on traceability to avoid GAPS in HACCP( hazards)Average knowledge on 14 allergens carefully crafted menu for client with identification

• 

  Private Consultancy F&B

  • United Arab Emirates

  • Business Development Consultant

    • Apr 2015 - Dec 2016
    • United Arab Emirates

    Earned experience into practice for any restaurant and hotel group were is the service is need in regard to development. Menu changes, recipes, concept, implementation policy and procedures, HCCAP, basic hygiene standards in compliance with Dubai Municipality. Train staff to the set standard and do audits.Following concepts development is completed to dateDONER KEBAB. COCHIN INDIA. 27 DEC 2016- 15 JAN 2017Mughals Dubai- UAE from October 15. 2016 ( pending )Alcatraz- 2- Kiosk Dubai- UAE August -2016Al Dar Restaurant, Emirates Zoo Park, Abu Dhabi- 130 seating on going since May 2016Shamiyat – outlet at ADNOC petrol station- YAS ISLAND – April 2016 grab and goCafé Vienna – outlet at Business Bay CHOITRAM, Dubai- UAE March -2016 FOOD CINEMA, on line food ordering unit. Kitchen planning and commissioning of equipment, menu planning and presentation. Staff recruitment. Bangalore- India November 2015TOASTED - first food truck with American concept on wheels DUBAI- UAE August 2015GALLUS Opening of French Rôtisseurs at jumeriah Beach Residence- Dubai-UAE April 2015MAMAS Catering Opening of Central Production Unit “” with implementation of ISO 2200 certification and HCCAP DUBAI-UAE, February 2015Central Kitchen for Al Hallab Opening of 7000 Sq ft. to enhance outside catering and production kitchen. DUBAI-UAE September 2011

• 

  Cartalyst Solutions F&B

  • United Arab Emirates

  • Business Development Chef

    • Apr 2012 - Apr 2015
    • United Arab Emirates

    Completed work with a food Solutions Company were a year of experiences is practiced to practicality at different platform of food and beverage industry. On above working as full control of the kitchen “AROMA & SPICE catering”. Makeover of new concept in demand in UAE. From layout to turnkey which includes, menu planning, staff training, adding value to present business, menu preparation and presentation, Audits and SWOT analysis. Sauce, Soup and Dressing are ongoing service to well established outlet in Dubai in bulk. Funky Food concept of in Jumeriah beach road “sheelu Mashy”. First food truck lounged in UAE “the toasted’ with US concept on prime locations. Opened new outlet at JBR, UAE Gallus ‘French Rossettiuer’ in mLevant cuisine Zaroob open 24/7 working towards Franchising, Mezza House at Boulevard fusion with international and Middle Eastern cuisine. Completed ISO 22000 certification. Standard menu build up for central kitchen operation. Daily production on recipe Logistic flow of the operation. Responsible for kitchen and food operations for 3 restaurants and assisted in managing others in corporation including opening of new facility. Provided hands on expertise in areas that included menu planning, cost control and analysis, staffing and budgeting. Upscale restaurant with full banquet food supply offering gourmet international cuisine. Emphasize more on local and Arabic delicacies and buffets. 90 kitchen staff trained with to maintain standard at all time with appropriate local municipal health standards

• 

  Al Hallab Restaurant Group

  • United Arab Emirates

  • Corporate Executive Chef

    • Sep 2009 - Apr 2012
    • United Arab Emirates

    Organising and monitoring controls of food quality, presentation and service. Assisting with the preparation of and serving of all meals to customers. Ensuring kitchen staff personal hygiene and service areas are always kept clean and tidy. Managing the kitchens controllable expenses including food cost, supplies, uniforms and equipment implementing, monitoring and reviewing food safety systems. Preparing menu plans• Property with three food and beverage outlets within UAE with 350 seating at each location. Lebanese and international cuisine. Hands on cooking. Total 173 kitchen including stewarding personal

• 

  Le Meridian Kuwait Hotel & Le Meridien Tower

  • Kuwait

  • Executive Chef

    • Jan 2008 - Jul 2009
    • Kuwait

    •• Responsible for overseeing all food preparation areas such as banquets, room service, restaurants, bar/lounge and employee cafeteria and meeting room with a diverse range of dietary requirements for modern, quality food and healthy eating.• Two Starwood properties with 270 rooms and 6 food and beverage Outlets • 75 rooms Boutique hotel and 75 Rooms modern art tech tower total of Six outlets, Japanese BONSAI, local seafood restaurant AL MARSA, steak house THE CASCADE and 24 hours coffee shop THE CAPRI, two café restaurants GARDEN CAFE AND NEWS CAFE, room service and outside catering.• Total 52 kitchen staff including stewarding. 57 service staff for outlets. Implement training program as per Starwood ONE. Attain to achieve the bench mark of 8.5% on Guest Survey. Maintain yearly environmental audit which includes the HCAAP.

• 

  Safir International Hotel, Kuwait

  • Kuwait

  • Executive Chef

    • Jan 2004 - Nov 2007
    • Kuwait

    • 150 rooms with 6 F&B outlets Performance expectation as a leading role of executive chef and was responsible for directing and coordinating all food preparation and presentation for Sea Breeze Buffet Restaurant, Shrini Banu Iranian A La Carte Restaurant, Bamboo shoot Thai A la Carte dining, Espresso Lounge the lobby Café, 24 hours room Service, Outdoor Arabian tent to accommodate maximum of 900 persons and catering service. Leading a team of 62 Kitchen Staff comprising of varied nationalities. Establishing recipes and menus to ensure to maintain hotel food standards

• 

  Royal Movenpick Catering

  • Kuwait

  • Executive Chef

    • Aug 2003 - Dec 2003
    • Kuwait

    • New opportunity with great challenges to open a large catering and banqueting facilities to cater to the growing demand in Kuwait for weddings and parties. Orchestrated planning and commissioning of the kitchen equipments. • Recruitment of staff from overseas and formed a professional team of young chefs to achieve set goals and objectives. Planned and established menus and designed a set-up of food presentation for wedding and VIP meeting and cocktails

• 

  Kuwait Regency Palace Hotel

  • Kuwait

  • Executive Chef

    • Apr 2002 - Aug 2003
    • Kuwait

    • Five star resort property with two Ballrooms with a capacity of 900 persons each, 8 meeting and seminar rooms, 4 F&B Outlets.• Responsible for directing and coordinating all food preparation and presentation at The Beneider Beach and pool Kitchen with 120 pool beds offering the Tex-Mex, Al Salhieh Restaurant all day dining with 80 seats buffet with theme nights, Al-Bateel Restaurant (Fine Dining Room 70 seats and Al-Hameedi Restaurant Lebanese cuisine 110 seats. • Leading a team of 68 kitchen staff comprising of eight different nationalities

• 

  Hilton Bahrain

  • Bahrain

  • Executive Chef

    • Mar 1999 - Dec 2001
    • Bahrain

    • Five Star Hilton Hotel Property with 320 rooms and up-to-date facilities 6 F&B outlets that include banquet of 900 persons seated capacity • Directing and coordinating all food preparation and presentation for ‘The Grill’ (Fine Dining Room 90 seats), Japanese Restaurant, KEI franchised under the hotel supervision Al-Bustan Crew Bar 50 seats, Cavalry Club Bar 70 seats, Executive Lounge, Room Service, "Filfila" – the Arabic nightclub 80 seats and "Mehfil" – the Indian nightclub 60 seats. In addition, was In-charge of the Al-Sawani – an first authentic Lebanese Restaurant in Kingdom of Bahrain during the year of 2000.

• 

  Bahrain Hilton

  • Executive Sous Chef

    • May 1992 - Mar 1999

    • Carried out all assignments as an Executive Sous Chef, involved controlling Food Stores, ensuring proper grooming, hygiene and cleanliness is maintained as per hotel standards among the staff.• Supervising rank & file staff (Chef De Partie, Demi Chef, Commis) to ensure that proper control is maintained at production level and set standard in followed. In charge of the Grill Restaurant - old-fashioned brassiere style with flambé items. Organized food promotions, which was a monthly on-going event in coordination with World Class Chefs

  • Chef De Partie

    • Jan 1989 - Apr 1992

    • Worked at saucier section were room service and banquet food production was major. A la carte order for coffee shop and buffet preparation. Three shifts with 6 staff were accountable for daily operation. Theme nights was organised for the all day dining including show cooking station at buffet. Apache night, gulf night out BBQ, fisherman's Warf were one of the themes

• 

  Kuwait Hilton

  • Kuwait

  • Chef de Partie

    • Dec 1984 - Dec 1988
    • Kuwait

    • Worked as a Banquet Kitchen Saucier, daily banquet weddings and outside catering functions. Chef In-charge for the Gulf Council Cooperation meeting for state Heads at Al Bayan Palace in Kuwait. Chef de Partie for fine dining room Failaka restaurant introduce grazing menu second Hilton hotel influenced with Japanese cuisine. Promoted as Chef De Partie and was given responsibilities for La Palma Restaurant all day dining room with room service. Leading a team of 10 chefs managed three shifts.

• 

  Jebel Ali Hotel

  • United Arab Emirates

  • Demi Chef de Partie

    • Jan 1982 - Oct 1984
    • United Arab Emirates

    club discotheque and fine dining room 160 seats• First hotel outside India worked as a demi-chef in fine dining restaurant at two levels were 90% of the food was prepared at the guest table. Later was promoted and given the responsibility for the super club night club.

• 

  Oberoi Intercontinental Hotel

  • New Delhi Area, India

  • Demi Chef de Partie

    • Jun 1981 - Jul 1981
    • New Delhi Area, India

    • 5 Star Hotel Property with 280 rooms and 6 restaurants first hotel were basic training for food production Summer trainee was selected through the campus interview and given exposure to all section of kitchen preparation of a la carte and buffet production

• 

  Taj Mahal Hotel

  • New Delhi Area, India

  • Front Office Assistant

    • Jun 1980 - Aug 1980
    • New Delhi Area, India

    • Selected for front office assistant through campus interview at the catering institute. Was able to work at bell desk, message counter, check in and check out. Reservation desk learned through the card system.