Qualification Highlights
• Eighteen years of experience as a chef in the restaurant and café business.
• Self motivated team player. Proven ability to work in both independent and team environments.
• Excellent communication, interpersonal and intuitive skills.
Education Highlights:
• Basic Food Safety in Advance, GWR , 2009 (Beirut , Lebanon)
• High Quality Training, Hygiene in the Kitchen , pizza hut , 1998
• Kitchen Management, Production, Hygiene , Presentation, hard rock ,1996 (Beirut, Lebanon )
• Baccalaureate Technique, CMC Institute of Technology, 1994–1996 (Beirut, Lebanon)
• Basic Manager Training, Food Production & Hygiene , pizza hut , 1994 (Beirut , Lebanon )
Computer literacy
Windows, word, excel, Internet browsing.
Employment History
Co owner of Hamra Gate diner & lounge 2011 – present
Executive chef of hamra gate.
Chef Presenter, Sabah Al Nour, Al Aan TV 2011 – Present
Food Consultant, Taxi Diner 2010 – 2011
• Preparing to launch Bliss branch
• Redesigning the preexisting menu
• Creating a delivery system in Achrafieh branch
• Created job description for each staff member
• Responsible for recruiting staff and providing the necessary trainings, (man to man section trainings, preparation system training, quality control training)
• Caters for all the events sponsored by Taxi diner (ex: Timbaland concert at Marina, Dbaieh, Al Shatour Yirbah in July,2010)
• Launched Achrafieh branch in April, 2010
Co-host, Jehze Lal Jeze, Al Aan TV 2007 – 2010
Chef Presenter, Bayti, Al Aan TV 2008 – 2010
Operation Kitchen Manager, Crepaway – Lebanon Feb 2009 – 2010
• Operational Management: organizing stock and equipment, ordering supplies, and overseeing building maintenance, cleanliness and security;
• Financial Management: planning and working to budgets, maximizing profits and achieving sales targets set by head office, controlling takings in the restaurant, administering payrolls, etc.;
• People Management: recruiting new staff, training and developing existing staff, motivating and encouraging staff to achieve targets, coordinating staff scheduling and rotas;
• Working to ensure standards of hygiene are maintained and that the restaurant is complying with relevant health and safety regulations;
• Ensuring high standards of customer service are observed at all times;
• Implementing, and instilling in their teams, company policies, procedures, ethics, etc.;
• Handling customer complaints and queries;
• Devising and marketing promotional campaigns;
• Preparing reports and other performance analysis documentation;
• Reporting to and attending regular meetings with area managers or head office representatives;
• Establishing relationships with the local community and undertaking activities which comply with the company’s corporate social responsibility programs.
Executive Chef, Crepaway, Zalka 2008 – 2009
Launched Crepaway, Zalka (New Branch)
Executive Chef, Crepaway, Bay 183 (summer branch), Jbeil 2008
Executive chef, Crepaway ABC, Achrafieh 2006 – 2008
Executive Chef, Crepaway, Kuwait 2004 – 2006
• Involved in reopening the business, controlled the cost, trained the staff, helped in saving the place from closing
• Opened a new branch in Kuwait called Diva’s
• Responsible for about 90 employees operating lunch and dinner
• Responsible for both the central kitchen and the service kitchen
Kitchen Manager, IL Forno Romano –Beirut, Lebanon 2003 – 2004
• Participated in opening the business that included furniture, employing and training staff.
• Responsible for the renewing of the menu.
• Checked that all staff were observing Hygiene, Health and Safety Rules and Regulations and carrying out day-to-day cleaning in the kitchen.
Kitchen Manager, Silver Screen – Beirut, Lebanon 2002 -2003
• Participated in opening the business that included furniture, employing and training staff.
• Carried out spot checks on deliveries, to ensure stock was being correctly checked in and stored away neatly in correct stock rotation.
• Checked accuracy of weekly consumption, investigated and acted upon any anomalies.
• Ensured the facilities were always clean and presentable.
• Checked that all staff members were observing Hygiene, Health and Safety Rules and Regulations and carrying out day-to-day cleaning in the kitchen.
• Ensured effective communication with all agents and suppliers of food, as required.
• Achieved improvement by identifying new ways in which the kitchen could be developed.
Assistant Kitchen Manager, Sports Café – Beirut, Lebanon 1998 – 2002
• Carried out spot checks on deliveries, to ensure stock was being correctly checked in and stored away neatly in correct stock rotation.
• Checked accuracy of weekly consumption.
• Ensured the facilities were always clean and presentable.
• Checked that all staff members were observing Hygiene, Health and Safety Rules and Regulations and carrying out day-to-day cleaning in the kitchen.
Chef de Parti, Hard Rock Café – Beirut, Lebanon 1996 – 1997
Assistant Kitchen Manager, Pizza Hut – Beirut, Lebanon 1994 – 1996
Helped in Launching AUB, BUC (Formerly LAU), Raouche’, and Hamra branches
Chef de parti, Pasta Di Casa – Beirut, Lebanon 1993 – 1994
