How did you start your journey?
Italian, Jordanian, French, Fine dinning, and Arabic cuisine made with love and years of experience.
Where is your cuisine inspired from?
I learned how to cook when I was studying at university so i took some classes that made me fall in love more and more, so I transferred my degree to become a full time chef bringing my love of food to people's plates.v
Sous Chef | Kempinski Hotels | 2014 - Now
Pre - opening Marsa Malaz Kempinski The pearl - Doha •280 Rooms, 11 outlets, Banqueting up to 1000. •Hotel opening team member Duties & Responsibilities, •Sous chef day today operation in all day dining. •Assist Chef de cuisine in kitchen operations and preparation. •Managing kitchen shift operations and ensures compliance with all Food & Beverage policies standards and procedures. •Estimates daily production needs on a weekly basis and communicates production needs to kitchen personnel daily. •Prepares and cooks foods of all types, either on a regular basis or for special guests or functions. •Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions. •Assist in determining how food should be presented and creates decorative food displays. •Maintains purchasing, receiving and food storage standards. •Ensures compliance with food handling and sanitation standards. •Empowers employees to provide excellent customer service. •Interacts with guests to obtain feedback on product quality and service levels. •Handles guest problems and complaints.
Junior Sous Chef | Kempinski Hotels | 2013 - 2014
Kempinski Grand & Ixir Hotel Bahrain City Centre •460 Rooms, 8 outlets, 15 meeting rooms, Including 79 Suites. •Hotel opening team member Duties & Responsibilities, •Junior sous chef day today operation in the Main kitchen and Room dining and Banquet. •Reporting to Executive sous chef. •Assist Executive Sous Chef to organizing special events and special food promotions. •Focusing on high quality standards with regards to food product preparation and presentation. •Drive all activities aiming to provide a reputable quality of food for guest and to make sure smooth operation in the kitchen areas. •All the sequence of food preparation pertaining; purchasing, receiving, storing, recipes, menu description, cooking and products control. •Check on a daily basis food preparation, individual costs, quality inventories and portion control. •To make sure that the highest level of food safety and security to all external and internal guest. •Monitor operating costs and take corrective action when necessary to reduce expenses. •To monitor and check guest satisfaction.
hotels study specialist food & beverage | International Academy Institute of Tourism and Hotel. | 2005 - 2007
What is your Cancellation Policy?
Flexible - Full refund up to 2 days prior to event, except Foodie Service fees
What languages do you speak?
How far can you travel?