Summary of where the Chef’s cuisine is inspired from and how he/she goes about expressing it
I have devoted a large part of my culinary experience to preparing Arabic and International Cuisine as well as Mexican, Asian, Italian, Indian, Spanish, and Latino Foods.
List of the Chef's favorite ingredients
How did the Chef learn how to cook and what is his story?
I grew up in an environment that appreciates food and sees it as more than a mode of survival. Both my mother and uncle were Chefs, which inspired me to pursue the hospitality major at university. Fast forward 14 years, I'm living happily in the UAE doing what I love most. I'm proud to say I've traveled to some of the best culinary destinations such as South Africa and Romania.
Jam'it Alep Institute of Hospitality
Student (Jan 2001 - Jan 2003)
Majored in hotel management
Executive Chef (Jan 2016-Aug 2017)
- Planning Menus, creating daily and weekly specials, creating special menu for functions, and determining portion sizes.related culinary activities - Monitoring and reviewing IDP’s of subordinates to ensure proper training of the staff takes place - Overseeing catering events and also offering culinary instruction and demonstrating culinary techniques. - Controlling food costs - Managing kitchen personnel
Solidere Restaurant & Cafe Groups
Executive Chef (Mar 2015-Jan 2016)
- Educating the chefs and kitchen workers regarding standard hygiene and quality policies and ensuring these are implemented. - Controlling purchases and inventory by meeting with account team, negotiating prices and contracts, developing preferred supplier lists, reviewing and evaluating usage reports, analyzing variances, and taking corrective actions. - Maintaining operations by preparing policies and standard operating procedures, implementing production, productivity, quality, and patron-service standards, determining and implementing system improvements. - Preparing menu setting and budget management accordingly. - Handling all catering inside and outside the location and organizing events and parties.
Emaar Hospitality Group
Chef in Charge (Feb 2013-Feb 2015)
Trained and managed kitchen personnel and supervised/coordinated all culinary activities; Estimated food consumption and requisition. Selected and developed recipes Standardized production recipes to ensure consistent quality. Established presentation technique and quality standards. Planned and priced menus. Ensured kitchen hygiene Kitchen conflict management
Senior Sous-chef (May 2012-Feb 2013)
Was in charge of HACCP in the entire kitchen’s outlet Assisted the Executive Chef in daily operations Supervised the kitchen daily In charge for the updating menus for all outlets and upcoming events. Supervised kitchen staff
Sous-chef (Nov 2003-Jan 2011)
Was in charge of all day dining (breakfast-lunch-brunch-theme nights) Overlooked room service operations, banqueting, catering, and pool bar operation Supported fine dining restaurant Teatro, one of best restaurants in Dubai Assisted Longs Bar's kitchen, one of longest bars in the world. Reported directly to the Executive Chef Responsible for planning and directing food preparation in the kitchen. Conflict resolution in the kitchen
Travel: 500 kms