Executive Chef

• Feb 2019 - Present

Executive Chef

• Jun 2015 - Dec 2018

Executive Chef

• 2010 - 2015

Executive Chef at Al – Marriot Al Forsan & Resort Abu Dhabi Al Forsan International Sports Resort is a 5 star, one of a kind 1.5 million square meter sports and recreation facility. The resort features fully integrated multiple sports departments built to to full international standard, unrivaled membership/recreational facilities, multiple F&B outlets that are managed as a single entity. Includes - Pool and spa facilities, football fields, indoor leisure dome, Tennis courts, basketball courts, exclusive ladies gym, large unisex gym, kids creche, indoor paintball domes, Watersports area over 2 fresh water man made lakes, Motorsports area, shooting and archery, equestrian facilities, extensive F&B facilities with 6 main restaurants and banqueting, conference facilities, meeting rooms and multiple in house retail outlets. • Banquet , Catering & Conference • Kishi restaurant Japanese & Far East , Thai Fine Dining • Como Restaurant Modern Italian Gastronomy • Wave Mediterranean Restaurant / Ole Tapas • Pool Bar Café • Authentic Indian Restaurant

Executive Sous Chef

• 2009 - 2010

Chef De Cuisine

• 2008 - 2009

Le Meridian a 1200-metre sandy beach, Le Meridian Mina Seyahi 5-star luxury resort has several swimming pools situated amidst lush gardens and 5 dining and entertainment venues.Guests can enjoy a wide range of international classic and hearty dishes at the Latest Recipe. Horizon offers casual snacks and cocktails by the pool. For more upbeat evening, Barasti Bar has live entertainment.Westin Dubai a 1000-metre private beach, luxurious rooms and 8 restaurants..Chinese, Thai and Asian cuisine are just some of the choices on offer, served formally or informally. Italian, Spanish, and international dishes can also be savoured at the resort. With menus that fused Molecular Gastronomic flair with modern fine dining, research & development for the finest product from around the world.

Chef De Cuisine

• Jun 2005 - Feb 2008

Hotel and conference facility with over 384 deluxe rooms and multi outlet food operations including fine dining, café, a la carte / room service, two banquets halls up to 900 guest. Managed entire back of the house operation for multi outlets facility. Supervised staff of 64 and co ordinate all purchasing, inventory, special event planning/ executing, training, scheduling and menu research/development. Member of the Pre Opening team, planning Preparation for the Successful Operation of Steak House Fine Dining Restaurant, - all Day Dining –banqueting Capacity 1200 and providing wide variety of our Associates

Sous Chef

• Sep 2003 - Feb 2005

Full service hotel and conference facility with over 600 deluxe rooms and multi outlet food operations including fine dining, café, a la carte / room service, Italian, French ,conference hall and theme buffet. Full service hotel and conference facility with over 600 deluxe rooms and multi outlet food operations including fine dining, café, a la carte / room service, Italian, French ,conference hall and theme buffet.