Executive Summary:
A skilled Culinary Professional, recognized for a comprehensive knowledge of international cuisine and an innovative approach to setting the stage for a customized dining experience. Over 20 years of progressive experience managing the provision of fine dining for hotels, restaurants and catering; refining the art of cooking; developing impressive menus; and preparing culinary dishes influenced by culturally diverse regions around the globe. Particularly adept in the ability to cultivate partnerships with service providers in obtaining the freshest and highest quality ingredients; and committed to leaving patrons with an especially memorable dining experience.
Executive Chef
KEY AREAS OF EXPERTISE
• Menu Design / Development
• Staffing / Training / Instructing
• Catering / Banquets / Events
• Dining Room / Kitchen Operations • Resource Procurement / Inventory
• Conferences / Special Occasions
• Supervision (Front / Back of House)
• Customer Service / Guest Relations • Kitchen Design / Layout
• Safety / Sanitation / HACCP
• Budgeting / Cost Reduction
• Consultant Specialist
PROFESSIONAL SUMMARY
Ward Complex Restaurants as Group Executive Chef (2005-Present)
Ward Restaurant Complex:
Ward Complex restaurants include 9 outlets as the following:
– WARD Rest. : Lebanese restaurant can accommodate 1600 persons, breakfast, lunch & dinner.
– Harmony Rest. : International Rest. Can accommodate 220 persons which include Mexican, Italian & American cuisine.
– Asiania Rest. : Asian Restaurant can accommodate 240 persons who include Japanees, Indian, and Chinese & Thailand cuisine.
– 360 Buffet : (Life cooking international buffet) it is a buffet contain most of the international brands & fresh way.
– Catering Kitchen: is an integrated kitchen which cans servers more than 5000 meals a day.
– Tehlayet WARD: Is a specialized branch of the Eastern sweets of various kinds and are distinct, high qualities.
– Conference Room: meeting & conference room can accommodate 450 persons which can serve coffee break & lunch or dinner buffet (five star services).
• managing food production facilities to include the complex main kitchen banqueting kitchen and 9 Outlets kitchens and stewarding.
• Designed and implemented a creative menu with the use of fresh, local organic ingredients to provide a 5-star dining experience.
• Coordinated and executed catering services, both on and off site for events ranging from weddings to conferences.
• Develops and standardizes production recipes to ensure consistent quality, manage and controls food costs, focusing on growing revenues and maximizing the financial performance of all outlets.
Al Dahafra Tourist Village & catering as Production Manager, Abu Dhabi UAE, (2009 – 2011)
• Supervised and managing food production facilities to include the catering and banqueting kitchen, Outlets kitchens and stewarding
• Directed the activities of the staff, engaged in full-service kitchen operations (food preparation, customer service, chefs, cooks, and assistants).
• Reorganized the layout of kitchens and catering; and developed creative, diverse menus.
• hiring, training and developing skilled work force, menu planning, engineering and pricing
Support Commercial Catering as Executive Chef (2005-2009)
• managing and running the daily operation of all food production facilities to include the hot, cold kitchen, butchery, prep and pastry kitchen in addition to QAQS and stewarding.
• Running catering production efficiently to provide quality food services for more than 5000 people per meal
Blue Fig: International Coffee as Kitchen Manager (2003-2005)
• Main responsibilities are managing food production facilities to include the main kitchen and stewarding.
• Purchasing, quality assurance and loss preventative, budgeting and planning.
• Develops and standardizes production recipes to ensure consistent quality.
• Manage and controls food costs, focusing on growing revenues and maximizing the financial performance.
• Ensuring customers satisfaction, developing and implementing strategies that deliver products and services to meet and exceed the customers’ expectations and provide a return on investment to the owners.
• Other responsibilities included, hiring, training and developing skilled work force, menu planning, engineering and pricing, maintaining and implanting effective hygiene standards.
Regency Hotel, West Bank, Hebron as Executive Chef (2000-2005)
• Managing food production facilities to include the hotel main kitchen banqueting kitchen and 9 Outlets kitchens and stewarding.
• Purchasing, quality assurance and loss preventative, budgeting and planning.
• Hiring, training and developing skilled work force, menu planning, engineering and pricing, maintaining and implanting effective hygiene standards.
Hard Rock Café as Corporate Chef (1997-2000)
Villa D’Angelo (Italian Cuisine) as Executive Sous Chef (1993-1997)
Intercontinental Hotel Amman as Chef De Parti (1986-1993)
NOTABLE EVENTS
National Restaurant Association
Serve safe Food Safety Manager Certification
One day work shop on communication skills
National Restaurant Association
completing standards established by National Restaurant Association for ServSafe Food Protection Manager
Hazard Analysis Critical Control Point (HACCP)
Agricultural Engineers Association
GMP & HACCP Requirements
International Business Solutions
Awareness Course in GMP & HACCP Requirements
PROFESSIONAL EDUCATION
Vocational Training Center, Amman, Jordan
Certification/diploma, Culinary Kitchen/ Kitchen Management
National Restaurant Association – Educational Foundation
