Chef Joelle avatar
Chef Joelle
Beirut | Rating: N/A | Professional
Specialty Cuisines: BBQ, Fusion, Indian, International, Lebanese
Vetted Experiences: Private Chef, Personal Chef, Cooking Class, Corporate Event, Catering, Chef Consultancy

Know more about Chef Joelle's Cooking Style with these sample menus.

How did you start your journey?

Modern, Traditional, International and Healthy food

Where is your cuisine inspired from?

I learned to cook in a cooking school in order to be a better cook than my mom!

Work

Weekly guest | CBC Sofra | 2016 - 2017
Cooking segment

Kitchen Manager and Food Stylist | Blvrd Abu Dhabi, AD Tv | 2013 - 2014
• Preparing and arranging food in an attractive way for professional photographs • Working behind the scene and cooking the final plates with the final presentation • Creating multiples of same product to make the perfect one • Staying on top of the food trends • Turning all oriental dishes into healthy one by substituting ingredients • Buying all ingredients and foods needed for each segment • Managing kitchen staff to have everything delivered on time of the shooting • Responsible for quality and quantity control of everything regarding the kitchen • Coming up with new healthy recipes for children and adults • Responsible for food production budgeting • Responsible for the safety and sanitation of all final products before they go on set

Kitchen Manager (Opening team) | Moti Mahal (Indian Food) | 2011 - 2012
• Recruiting, training and supervising staff • Ensuring compliance with licensing, hygiene and health and safety legislation/guidelines • Creating and planning menus • Ordering supplies • Creating different themes for different days of the week • Responsible for kitchen’s operation • Estimate food consumption • Direct cleaning of kitchen and maintain sanitation standards, and keep appropriate records • Monitor actions of staff and customers to ensure that health and safety standards • Schedule work hours for kitchen staff • Make decisions and solve problems concerning menus and staff

Executive Chef (Opening Team) | Ahwet El Set | 2011
• Recruiting, training and supervising staff • Ensuring compliance with licensing, hygiene and health and safety legislation/guidelines • Creating and planning menus • Ordering supplies • Creating different themes for different days of the week • Responsible for kitchen’s operation • Estimate food consumption • Direct cleaning of kitchen and maintain sanitation standards, and keep appropriate records • Monitor actions of staff and customers to ensure that health and safety standards • Schedule work hours for kitchen staff • Make decisions and solve problems concerning menus and staff

Kitchen Manager Kitchen Manager | Dr. Chef TV Show, MBC4 | 2011
• Preparing and arranging food in an attractive way for professional photographs • Working behind the scene and cooking the final plates with the final presentation • Creating multiples of same product to make the perfect one • Staying on top of the food trends • Turning all oriental dishes into healthy one by substituting ingredients • Buying all ingredients and foods needed for each segment • Managing kitchen staff to have everything delivered on time of the shooting • Responsible for quality and quantity control of everything regarding the kitchen • Coming up with new healthy recipes for children and adults • Responsible for food production budgeting • Responsible for the safety and sanitation of all final products before they go on set

Executive Chef | Green Bean Resto Café | 2010 - 2011
• Trained and managed kitchen personnel for other restaurants • Managed the opening in new restaurant • Supervised and coordinated all culinary activities • Estimated food consumption and requisition or purchased food • Selected and developed recipes • Developed and put together menus • Standardized production recipes to ensure consistent quality • Established presentation techniques and quality standards • Planed and priced menus • Ensured proper equipment operation and maintenance • Ensured proper safety and sanitation of the kitchen; including staff • Cooked certain items for selected occasions • Overseen special catering events and also offered culinary instruction and demonstration of culinary techniques

Executive Chef | Golden Tulip Hotel | 2009 - 2010
• Trained and managed kitchen personnel for other restaurants • Managed the opening in new restaurant • Supervised and coordinated all culinary activities • Estimated food consumption and requisition or purchased food • Selected and developed recipes • Developed and put together menus • Standardized production recipes to ensure consistent quality • Established presentation techniques and quality standards • Planed and priced menus • Ensured proper equipment operation and maintenance • Ensured proper safety and sanitation of the kitchen; including staff • Cooked certain items for selected occasions • Overseen special catering events and also offered culinary instruction and demonstration of culinary techniques

Chef De Partie | Intercontinental Phoenicia | 2006 - 2008
To prepare and make simple food and to demonstrate and help maintain high levels of service that consistently exceeds the expectations of our members • Monitor stock movement and be responsible for ordering on your section • Ensure minimum kitchen wastage. • Ensure knowledge of the product is maintained and communicated to all relevant personnel • Responsible for completing the mise-en- place • Learn and record skills and recipes from other members of the department • Report any maintenance issues to the Head Chef immediately. • Liaise with the Head Chef/Sous Chef and implement new menu/dishes/systems where applicable • Aware of, and comply with statutory requirements regarding the work place such as health & safety, hygiene, fire prevention, licensing and employment law, etc … • Flexible and willing to help the restaurant kitchen at busy times if required

Chef De Partie | La Tabkha | 2004 - 2006
To prepare and make simple food and to demonstrate and help maintain high levels of service that consistently exceeds the expectations of our members • Monitor stock movement and be responsible for ordering on your section • Ensure minimum kitchen wastage. • Ensure knowledge of the product is maintained and communicated to all relevant personnel • Responsible for completing the mise-en- place • Learn and record skills and recipes from other members of the department • Report any maintenance issues to the Head Chef immediately. • Liaise with the Head Chef/Sous Chef and implement new menu/dishes/systems where applicable • Aware of, and comply with statutory requirements regarding the work place such as health & safety, hygiene, fire prevention, licensing and employment law, etc … • Flexible and willing to help the restaurant kitchen at busy times if required

Training

University Diploma in FOOD TECHNOLOGIE | Al Kafaat University | 2002 - 2004

• Degree in Hospitality Science (Production) | Al Kafaat Technical School | 1999 - 2001

What is your Cancellation Policy?

Flexible - Full refund up to 2 days prior to event, except Foodie Service fees

What languages do you speak?

English, French, Arabic

How far can you travel?

10 kms

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