Menu Development • Kitchen Design & Operations • Health & Safety • Equipment Selection
Vendor Management • Inventory & Ordering • Mediterranean, International & Modern European Cuisine
Finances • Culinary Innovation • Restaurant Start-Up • Cross-Functional Team Collaboration. • Competent in all areas of kitchen management. • Achieving Targets. • Staff training • menu engineering • budgeting • labour cost • costing •elaboration of Pnp’s & Sop’s•
AL WAJBAH PALACE – DOHA • Feb. 2013-Present • Executive Chef: Responsible for the running of 4l kitchens(Arabic, international, oriental ,maroccan and canteen), parties, events, banquets in the palace and other 4 palace. Private Chef for Her Highness Sheikha Moza bint Nasser. Cooking daily changing Michelin menus consisting of 5 dishes. Organizing big events (Ramadan, private events, weddings, etc.), parties, private function and meeting for her Highness. Catering international cuisine and children’s cuisine for The Royal Family. Staff recruitment, selection and salary negotiations. Staff management, development and hands on training. Palace’s new kitchen creation from concept design to drawing reviews. Creation of product and quality specifications. Creation and adaptation of menus on a regular basis, including spa/dietary cuisine. Travelled to any destination with the Royal Family, both in Qatar and world. Absolute discretion with an understanding of Royal protocol and etiquette. Executed elaborate meals in a very short timeframe. Further developed ability to work with people from various backgrounds and cultures
PROFESSIONAL EXPERIENCE – EUROPE
April 2012-Dec. 2012 • Executive / Head Chef: Freeland assignment in restaurant and hotel worldwide, (5* Grand Hill Hotel in Lebanon, private chef on a private yacht around Turkey for Mr. Mouawad…….).
PROFESSIONAL EXPERIENCE – DUBAI
MOZAN RESTAURANT • Nov. 2011-March 2012 • Executive / Head Chef: Responsible for new opening concept, based in a financial centre of Dubai (DIFC), Café-restaurant-deli, fusion of eastern, Mediterranean, Asiatic menu. (Pizza/restaurant/deli-display/daily specials/take away, shawarma). Overseeing kitchen operation, equipment procurement, hiring and staffing, Costing, inventory, finance, health and Safety.
PROFESSIONAL EXPERIENCE – UNITED KINGDOM
RISLEY HALL HOTEL (3* / 2 Rosette) Head Chef • April 2011-August 2011 • . Developing daily special menus and overseeing kitchen operations and staff in 60-seat fine dining restaurant, 30-seat spa bistro and 150-seat banquet facility with 3 conference rooms. As Head Chef, managed 3 separate kitchens and oversaw a team of 7. Hotel 32 bedrooms.
Tapestry restaurant/Alea casino • April 2007-March 2011 • Executive / Head Chef: Launched operations in new facility featuring casino, eatery and bar operation as well as 60-seat fine dining restaurant, casino bar food service, 100-seat banquet room, 250-seat staff canteen and a tapas bar. Directed all phases of kitchen set up, equipment procurement, operational set up, hiring and staffing. Created Mediterranean menu. Team of 15 chef
RISLEY HALL HOTEL (3*/ 2 Rosette) • April. 2005-Feb. 2007 • Sous Chef (2005) & Head Chef (2005-2007): Initially hired as Sous Chef, developing daily special menus and overseeing kitchen operations and staff in 60-seat fine dining restaurant, 30-seat spa bistro and 150-seat banquet facility with 3 conference rooms (£10k to £20k turnover). As Head Chef, managed 3 separate kitchens and oversaw a team of 13, including 2 Sous Chefs.
THE ROCK INN (4*/1 AA Rosette) • Feb. 2004-Feb. 2005 • Head Chef: Managed pub and restaurant establishment with 50 seats. Operated kitchen facilities and oversaw staff. Created daily specials and developed new menu items.
MOUNT SOMERSET HOTEL (3*/ 2 AA Rosette) • Oct. 2001-Jan. 2004 • Sous Chef : Managed all facets of kitchen operation with 60 seats, overseeing staff, monitoring supplies and ensuring top-quality food production
CHARLTON HOUSE HOTEL (4* / 1 Star Michelin, 3 AA Rosette) • Oct. 2000-Sep. 2001 • Chef de Partie: Coordinated kitchen activities at 50-seat restaurant.
PROFESSIONAL EXPERIENCE – FRANCE
LA BAR AU SEL (1 Star Michelin) • Nov. 1999-Oct. 2000 • Sous Chef: Directed staff, managed ordering, rotated stock and oversaw hygiene and safety at 100-seat fish restaurant.
LE POTAGER DU ROI (1 Star Michelin) • Apr.- Oct.1999 • Chef de Partie: Managed ordering, pastry and larder section at 80-seat restaurant.
LA ROTONDE (2 Star Michelin) • Feb. 1998-March 1999 • Chef de Partie: Managed fish section and ordering at 100-seat establishment.
HOTEL SOFITEL, CHATEAU DE VERSAILLES (5*/1 Star Michelin) • Nov. 1996-Nov. 1997 • Chef de Partie: Responsible for the hot section (fish, meat).
LES CHANTERAINES (15 Gault Milau) • March-Nov. 1996 • Chef de Partie: Managed larder, pastry section and ordering at 50-seat restaurant.
LE CHATEAU D’ESCLIMONT (5* / 1 Star Michelin) • Jul. 1995 – Feb. 1996 • Commis chef: Directed key activities at luxury hotel and restaurant.
EDUCATION & PROFESSIONAL TRAINING
Intermediate Health and Safety Certificate – UK 2011
PIC (Dubai Health and Safety Cerfiticate) – Dubai 2012
Brevet Technician Hotelier • Baccalauréat Professionnel
Apprenticeship – Paris de Metiers de la Table, Paris:
CAP-BEP as a Chef • CAP-BEP in Restaurant • CAP-BEP in Reception
Les gollandieres, Ille de Re Gastronomic Restaurant
Le Binioue, St. Cast, Gastronomic Restaurant in St. Cast (Britany)
Fluent in French (mother tongue), English and Spanish
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