Experience

• 

  Corinthia Hotel Khartoum

  • Khartoum ,Sudan

  • Chef

    • Feb 2020 - Present
    • Khartoum ,Sudan

• 

  Al Gharraf oil service

  • Basra , Iraq

  • Haed chef

    • Apr 2015 - Feb 2020
    • Basra , Iraq

    Al- Gharraf oil Service Head Chef Move with the company to anther basscom in Baker Hughes in Basra Iraq all most same number but its multi nationality .Also mote staff in the company . E M C (Egyptian Maintenance Company) At the moments its the big camp for Al-gharraf oil service in Iraq• Managing the kitchen operation & administration• Daily Breakfast, lunch , dinner for 350 guest • Daily 240 lunch box • Following up the staff and stewarding and the restaurant.• Kitchen all most 24 hour operation • Managing between the E M C and Al-Gharraf in the food side.• Controlling food store, controlling food coast, minimize wastage• Over 35 years kitchen operation experience exemplify leadership qualities & professionalism, sound culinary, hands on manager don’t compromise, make it happen attitude, customer focus, creative flair people oriented with staff.• Self motivated, perform training sessions, and consistently maintain a standard of food presentation & food hygiene. • Enforce safety & quality policies.

• 

  Novotel, Ibis & Adagio Apart ( Under Accor)

  • United Arab Emirates Fujairah

  • Chef de Cuisine & Banquet Chef

    • Jan 2014 - Apr 2015
    • United Arab Emirates Fujairah

    • Part of opening team.• Consisting of 434 guest rooms• Consisting of 182 guest rooms ( Novotel )• Consisting of 180 guest rooms ( Ibis )• Consisting of 72 guest apart ( Adagio ) • 2 restaurants 2 bar restaurant,6 meeting room , and banquet facilities for 800 guests, swimming pool facilities 150 guest, room service 24 hour ,snack menu 24 hour, • Looking after the daily operations of the outlet kitchens to ensure that all the guests are served in a consistent, efficient manner when the executive chef or the executive sous chef not on duty off day and vacation• Looking after the daily operations of the outlet kitchens to ensure that all the guests are served in a consistent, efficient manner.• Banquet chef production to include catering and banqueting operation. • Developed and implemented a menu for banquet & all the menus for the restaurant.• Act chef in replacement and successfully handled various projects such as HACCP implementation

• 

  Coral Boutique Hotel

  • Iraq Baghdad

  • Executive Sous Chef

    • May 2013 - Dec 2013
    • Iraq Baghdad

    One of the team @ Coral Boutique Baghdad managed by Hospitality management Holding (HMH)Company based in Dubai. H M H manages more than fifty hotels in the middle East & Coral Boutique is the first venture of HMH in Iraq introducing new standards of hospitality in Iraq .Executive sous chef in- charge of the operation & administration of the kitchen and reporting to the F & B manager because we didn't have an executive chef .food propitiation, cleanse , safety & hygiene,buffet, menus, recipe, food store, controlling,costing & wastage from A to Z.Training and motivation of as I can plus associates; promotional activities and implemented such all the area etc. .Over 30 years of kitchen Operation experience exemplify leadership qualities and professionalism, sound culinary, hands on manager, don't compromise, make it happen attitude, customer focus, creative flair, "people" oriented with staff, self motivated, perform training sessions, consistently maintain a standard of food presentation & food hygiene. Enforce all safety & quality policies.

• 

  Al-Gharraf Oil Services

  • Iraq , Basra

  • Chef

    • Nov 2011 - Apr 2013
    • Iraq , Basra

    (Egyptian Maintenance Company)• Managing the kitchen operation & administration• Daily Breakfast, lunch , dinner for 350 guest • Daily 240 lunch box • Following up the staff and stewarding and the restaurant.• Kitchen all most 24 hour operation • Managing between the E M C and Al-Gharraf in the food side.• Controlling food store, controlling food coast, minimize wastage• Over 35 years kitchen operation experience exemplify leadership qualities & professionalism, sound culinary, hands on manager don’t compromise, make it happen attitude, customer focus, creative flair people oriented with staff.• Self motivated, perform training sessions, and consistently maintain a standard of food presentation & food hygiene. • Enforce safety & quality policies

• 

  safir international hotel

  • kuwait

  • Chef de cuisine

    • Feb 2010 - Nov 2011
    • kuwait

• 

  Movenpick Resort & Spa Dead Sea

  • Sous Chef

    • Sep 2006 - Dec 2009

    Consisting of 346 guest rooms, suites and royal 16 other tyape of suites, 9 restaurants,5 bar and 24-hour room service and banquet facilities for 450 guests, winter pool & sunset arena 1000 guest & beach Lounge 300 guest In charge of the Oriental Kitchen production to include catering and banqueting operation.Training and motivation of as I can plus associates; promotional activities and implemented such as Lebanese night or Arabic night etc. .Developed an implemented a Lebanese menu in Al-Saraya Restaurant and Al-Saj Restaurant in valley Café and room service.Created an oriental section within the main kitchen.Looking after the daily operations of the outlet kitchens to ensure that all the guests are served in a consistent, efficient manner when the executive chef or the executive sous chef not on duty off day and vacation Looking after the daily operations of the outlet kitchens to ensure that all the guests are served in a consistent, efficient manner.Act as Executive chef in replacement and successfully handled various projects such as HACCP implementation

  • Consulting Lebanese Culinary Adviser

    • Jul 2006 - Sep 2006

    Training the kitchen employees on the following topicsCold Lebanese mezzeehAll kinds of cold Lebanese mezzehs and startersBasic mise-en-place and step by step preparationRecipes and picture taking of all dishesHot Lebanese Mezzeh All kinds of Hot Lebanese mezzeh and startersBasic mise-en-place and step by step preparationRecipes and picture taking of all dishesHot Lebanese Main Dishes All Kinds of hot Lebanese main dishes ( meat, poultry ,fish, sea food)Basic mise-en-place and step by step preparationRecipes and picture taking of all dishesAdditional training TopicsMarinations for meat and fish, as well as special carvings or dishes for special events.The consultant will make sure that the majority of all existing kitchen employees will be trained on the above topics.Therefore all newly implemented or adjusted recipes will be handed over to the executive chef with proper recipes in English and Arabic and pictures of all items. All this Consulting agreement I do and hand over to the executive chef and then offering me to Be with them as Lebanese chef, chef de cuisine

• 

  Holiday Inn Minhal

  • Riyadh K S A

  • Sous Chef

    • Apr 2003 - May 2006
    • Riyadh K S A

    Consisting of 245 guest rooms, suites 2 royal, 18 other tyape of suites, executive floor, 3 restaurants, and 24-hour room service, and banquet facilities for 500 guests.In charge of the Oriental Kitchen production to include catering and banqueting operation.Training and motivation of 37 plus associates; promotional activities and implemented such as Lebanese themed nights, Egyptian nights etc. .Developed an implemented a Lebanese menu in Yasmen Restaurant and Dellah Restaurant and room service.Created an oriental section within the main kitchen.Looking after the daily operations of the outlet kitchens to ensure that all the guests are served in a consistent, efficient manner. Looking after the daily operations of the outlet kitchens to ensure that all the guests are served in a consistent, efficient manner.Act as Executive chef in replacement and successfully handled various projects such as HACCP implementation.

• 

  Sheraton Bahrain Hotel

  • Bahrian

  • Oriental Chef

    • Nov 2001 - Feb 2003
    • Bahrian

    Consisting of 256 newly renovated guest rooms; 41 suites. 3 restaurants, 2 bars, 1 nightclub, 24 hour room service and banquet facilities for 500 guests. Organized large outside and royal palace caterings.Created all new Lebanese menus for the F&B outlets. Training and supervising of 12 plus associates in oriental kitchen.In charge of all Lebanese and Oriental cuisine preparations for banqueting, caterings and restaurant operations.Looking after the daily operations of the oriental kitchen to ensure that all the guests are served in a consistent, efficient manner.

• 

  Al Salam

  • Jeddah K S A

  • Sous chef @ Al Salam Holiday Inn

    • May 2000 - Oct 2001
    • Jeddah K S A

    In- charge of the kitchen operation& Administration during Assure the standard of hygiene is held, mice en place for service, buffet sand functions, etc .is done.Make assure all the standards and hotel policies are help.Organization of menus and promotions. Control of expenses item, Assure and production sheet and correct if necessary, Work for minimize wastageAchievement food coast, staff communication, controlling

• 

  Holiday Inn dawn town Dubai U A E

  • Dubai U A E

  • Sous Chef

    • Feb 1999 - Apr 2000
    • Dubai U A E

    Consisting of 3 restaurants, 2 bars, 1 nightclub and 24-hour room service.Part of the opening team.In charge of the Lebanese restaurant operation.Implemented oriental and Lebanese cuisine for all f&b points of sales

• 

  Sheraton Addis Ababa Luxury Collection

  • Ethiopia

  • Arabic Executive Chef

    • Dec 1997 - Feb 1999
    • Ethiopia

    Consisting of 290 rooms; 33 suites; 1 self-contained villa.5 restaurants, 6 bars and lounges; wine cellar; 1 nightclub and 24 hour room service.9 meeting rooms for up to 1400 guests.Created all new menus for the Oriental kitchen with specialization into Lebanese cuisine. Created complete new menu and concept for the Lebanese fine dining restaurant in the country. Training and supervising of 15 kitchen associates; promotional activities.Looking after the daily operations of the oriental kitchen to ensure that all the guests are served in a consistent, efficient manner.Assisting the Executive Chef in daily office work; duty rosters and maintaining the budgeted food cost.Part of opening team.

• 

  Royal Meridian, Leading Hotel of the World

  • Bahrain

  • Oriental Chef

    • Nov 1994 - Dec 1997
    • Bahrain

    Consisting of 264 rooms; 23 self-contained villa.6 restaurants, 3 bars and lounges; wine cellar and 24 hour room service.Meeting facilities up to 1000 guests plus outside cateringIn charge of complete Oriental kitchen with specialization into Lebanese cuisine. Part of the opening team. Involved with staff recruitment, SOP procedures and implementation.In charge of complete Oriental kitchen with specialization into Lebanese cuisine. Created complete new menu and concept for the Lebanese fine dining restaurant in the country. In charge of GCC 1994 summit for the production and delivery of Lebanese / Oriental cuisine.Training and supervising of 13 kitchen associates; promotional activities.Supervised the daily operations of the oriental kitchen to ensure that all the guests are served in a consistent, efficient manner.

• 

  Dubai Intercontinental Hotel Dubai

  • Dudai U A E

  • Chef De partie

    • Nov 1988 - Jul 1994
    • Dudai U A E

• 

  Sharjah Carlton Hotel

  • Sharjah, U A E

  • Arabic Chef

    • May 1985 - Nov 1988
    • Sharjah, U A E

• 

  Chicago Beach Hotel

  • Budai U A E

  • Assistant Arabic Chef

    • Sep 1980 - Mar 1985
    • Budai U A E

• 

  Al Shams Restaurant

  • Lebanon, Anjar

  • Chef

    • Sep 1978 - Aug 1980
    • Lebanon, Anjar

• 

  Al Atlal Restaurant

  • Lebanon, Zahelh

  • Lebanese Chef Apprentice

    • Jan 1976 - Jan 1978
    • Lebanon, Zahelh