Chef Joelle avatar

Chef Joelle

Cooking Happiness

Joelle is your chef in Beirut, for hire to cook BBQ & Fusion & Indian cuisines. Joelle is excited to create your exclusive culinary experience with ChefXChange!

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EXPERIENCES PROVIDED

Private Chef

Personal Chef

Cooking Class

Summary of where the Chef’s cuisine is inspired from and how he/she goes about expressing it

Modern, Traditional, International and Healthy food

List of the Chef's favorite ingredients

  • Quinoa
  • Kale
  • Broccoli
  • Beetroot
  • Salmon and Frikeh

Cuisines

  • BBQ
  • Fusion
  • Indian
  • International
  • Lebanese

Experiences Provided

  • Private Chef
  • Personal Chef
  • Cooking Class
  • Corporate Event
  • Catering
  • Chef Consultancy

How did the Chef learn how to cook and what is his story?

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

Ranking

  • Professional

Trainings

Al Kafaat University
University Diploma in FOOD TECHNOLOGIE (Sep 2002 - Jun 2004)

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

Work Experience

CBC Sofra
Weekly guest (Feb 2016-Jan 2017)

Cooking segment

Blvrd Abu Dhabi, AD Tv
Kitchen Manager and Food Stylist (Oct 2013-Oct 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

Moti Mahal (Indian Food)
Kitchen Manager (Opening team) (Nov 2011-May 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

Ahwet El Set
Executive Chef (Opening Team) (Nov 2011-Oct 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

Dr. Chef TV Show, MBC4
Kitchen Manager Kitchen Manager (Sep 2011-Oct 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

Green Bean Resto Café
Executive Chef (Nov 2010-Apr 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

Golden Tulip Hotel
Executive Chef (Nov 2009-Apr 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

Intercontinental Phoenicia
Chef De Partie (Nov 2006-Apr 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

La Tabkha
Chef De Partie (Jan 2004-Jan 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

Location

Beirut, Beirut Governorate, Lebanon
Travel: 10 kms

Language Spoken

  • English
  • French
  • Arabic
  • Cancellation Policy

    • Flexible
      Full refund up to 2 days prior to event, except Foodie Service fees
    Be the first one to review the Chef and get USD25 off.
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