Ali Khalyat Email & Phone Number

18 9th Ave Manhattan, NY

150 West 28th Street

• Established a new food production and kitchen operations model for the Roof Top
• Organized the Grand Opening, while collaborated with our PR & Marketing team on a global launch with over 42 Magazines/media guests in attendance.
• Created, cost and executed new menus for numerous outlets in The Gansevoort Hotel & their new FB operator Bagatelle.
• Brought in a new team of sous, line and pastry chefs for all three outlets
• Created seasonal menu plan and schedules that increased events income by 23% from the prior 2018-19 season
• Managed scheduling, payroll and food cost while ensuring all areas are well maintained

18 9th Ave New York, NY

• Created a new French Bistro from the then existing American Bistro
• Took over a business that did 4.2m the previous year w labor of 35% & food cost at 36% within3 months achieved below 30% food and 315 labor. By 2018 increased revuene to 5.1m and labor costs at 28.5% and labor at 29%.
• Organized and sustained the highest standards for sanitary kitchen and preparation area
• Developed a process to reduce food waste tremendously boosting the supply turnover by 70%
• Prepared and supervised banquet menus for parties, conferences, executive events and weddings
• Established banquet scheduling, food storage and other banquet functions for groups of 20 to 3000 people

188 Berry St, Brooklyn, NY 11211

• Worked as the Executive Chef responsible for kitchen management as well as sales management
• 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
• Directed the activities of 28 staff, engaged in full-service restaurant operations (food preparation, customer service, chefs, cooks, assistants, and wait staff)

3920 Broadway New York, NY

• Managing all kitchen personnel in the Gourmet Restaurant, Hire, recruit, train and retain
• Organize trainings and new food ideas. Menu development, on modern
• Cretan Gastronomy, a purchase prices, and quality.
• Managing food cost effectively. Research local market, for high quality products

Food & Beverage Executive Manager

• Managing all food operation personal, developing and training,
• Menu development, purchase prices, and quality.
• Managing food cost effectively, Budgeting the coast in the food operation
• Oversaw the Beverage operation, purchasing,and stock management