Summary of where the Chef’s cuisine is inspired from and how he/she goes about expressing it
All cooking style
List of the Chef's favorite ingredients
How did the Chef learn how to cook and what is his story?
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 23 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.
Certificate (Jan 2006 - Jan 2007)
Vocational Training Center
Diploma, Culinary Kitchen/ Kitchen Management (Jan 1985 - Jan 1986)
Group Executive Chef (Apr 2015-Now)
Establish a catering company & a great restaurant with the biggest kitchen in Doha
Ward Complex Restaurants
Group Executive Chef (Mar 2011-Apr 2015)
- 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. - Asian Rest. : Asian Restaurant can accommodate 240 persons who include Japanese, Indian, and Chinese & Thailand cuisine. - 360 Cafe : (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).
Al Dahafra Tourist Village & Catering
Production Manager (Mar 2009-Feb 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 To monitor and analyze the menus and product of competitive restaurants and other hotel banqueting departments. To ensure that all Sous Chefs are fully aware of market needs and that their product meets their requirements. To plan and implement in conjunction with each Outlet Manager and Sous Chef effective food promotions. To oversee the Sous Chefs in their daily responsibilities. To assist in identifying market-needs and trends in terms of food for both hotel guests and the local market.
Support Commercial Catering
Executive Chef (Oct 2005-Feb 2009)
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. 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
Regency Hotel, West Bank, Hebron
Kitchen Manager (Feb 2000-Jun 2003)
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. Probably the most exciting responsibility of an Executive Chef is the creation of recipes and meals that will keep customers coming back for more. Whether it is new dishes that have never been tried before, or just a take on a classic dish, the Executive Chef is responsible for all food that reaches a customer’s plate. The best Executive Chefs remain up to date on new techniques and trends in dining so that they can continue to modify the menu to suit their customers. Surprisingly, cooking is often the part of the job where the Executive Chef spends the least amount of his time. Depending on the number of additional staff in the kitchen, an Executive Chef may cook only on special occasions.
Travel: 464 kms