Creative in my culinary vision, I have also developed excellent management and relational skills, and a strong economic drive during my experience, which allows me to have a well balanced food and labor cost in line with the company’s expectations. Most of my career managerial position have been outside my home country, in UAE & Egypt, made me a qualified trainer in order to rely on the local working forces. Manage, develop & train chefs includingMenu Development from different cuisines:Italian, French, Asian, Mediterranean as well as oriental cuisine Designing efficient kitchens, equipment, manning, Develop & Implement kitchen systems and procedures for efficient work flow, Ensure food menu quality and presentation are consistent between all branches, Responsible to implement culinary standards, HACCP, recipes, health & safety & costs for all outlets, immediate problem solving and decision Control daily costs expenses by implementing internal systems: stock par levels and portion control, track food wastage, implement recipe yield & costing, Aid in menu engineering and assign prices based on cost analysis, Sampling/Approval for food and general products to ensure best food quality received, served and within the cost parameters