Working as a Head Of Department.

As a Executive Chef I am responsible to assist the General manager for overall kitchen operation. i am doing successful independent profit center, ensuring maximum guest satisfaction, through planning, organizing, directing, and controlling the Kitchen operation and administration. i am Exhibits culinary talents by personally performing tasks while assisting in leading the staff and managing all food related functions. Also i am supervising all kitchen areas to ensure a consistent, high quality product is produced.I am controlling Food cost, menu engineering, menu pricing, Culinary Training, Extensive Food and Beverage Knowledge, Strong Organizational Skills, Attention to Detail, Knowledge of Restaurant Regulations, Leadership, Management, Positivity, Ability to Work Under Pressure, Self-Motivated, Creative Problem-Solving Skills, Strong Verbal and Written Communication Skills, Exceptional Customer-Service Skills and following company benefit as well.

working as a corporate executive chef, look after 2 hotel property.

working for main kitchen all day daining, banqueting.(acting executive sous chef)

Working as Executive chef Assistants for all outlet in the Kitchen Department.

In Charge of all day dining restaurant

In-charge for the Main Kitchen - Hot and Cold Kitchen.

Work At Fine Dining Kitchen,

Handling one of out let Arabic/Lebanese kitchen.also Main Kitchen- Hot/cold section.

I used to work start from staff Kitchen.