Experienced Chef with a demonstrated history of working in the hospitality industry. Skilled in Catering, Menu Engineering, Food & Beverage and Hospitality Management. Strong entrepreneurship professional graduated from Heliopolis advanced technical school for hotels affairs and tourism services
In charge of all kitchen operation, managing 4 outlets and 3 meeting rooms plus room service, 167 rooms. Responsible of creating menus, controlling food cost, budgeting, hiring staff, replacing executive chef in all his responsibilities.
Specialty a la cart restaurant with Italian concept presenting unique pasta dishes and very authentic sandwiches and light breakfast along with hot and cold beverages.
Fully in charge of the main kitchen, reporting to Executive Chef, responsible for three meal operation, breakfast buffet, lunch a la cart and dinner buffet and a la cart as well. Monitoring and maintaining the food cost by controlling the market list
At FUSION Restaurant the best fine dining in the Eastern province in KSA, international cuisine fusion concept, monitored kitchen show , capacity 120 cover , reporting to chef de cuisine of the restaurant , in charge of all the kitchen , responsible about food production, stocks and sauces , checking food quality , handling the operation between all sections
In the cold kitchen serving the main restaurant, open buffet contain 5 live cooking stations from different cuisines, reporting to sous chef, responsible about buffet presentation and refilling, distributing the menu preparation on the staff
In the cold kitchen serving the room service and the main restaurant’s buffet, international cuisine, responsible for all the mais en place and the preparation and presentation for salads and mirrors by the assistance of my commiss
