Helping our clients discover their Culinary Symphony: Where Menus Come Alive! IM Hospitality, where gastronomic artistry meets industry expertise. We craft F&B dreams, reshape brands, and ensure every bite tells a remarkable story.

Responsible for setting the Samzkraze’s vision and making sure that our service is unique and attractive to users.

Assisted the GM of Marina Social Dubai in managing operations, leading teams, and driving revenue growth. Proven ability to cultivate a positive work environment and inspire high performance. Well-versed in optimizing efficiency, implementing cost-saving strategies, and ensuring compliance with health and safety standards. Adept at building strong relationships with customers and staff.

Manages several accounts, cash flow and reconciles bank statements. developed auditing systems for ensuring the LRAA's solvency.

Pre-opening role, Payroll and HR related duties, lead the T&D program, Developed the pre-opening site snag list

Chapter 1: Quique DacostaPart-chef, part-botanist, Quique Dacosta is an undeniable leader of avant-garde cuisine in Spain. Chef and owner of the eponymous 3 Michelin star Spanish restaurant in Dénia, Alicante, Dacosta. Chapter 2: Björn FrantzénBorn in Sweden, this highly ambitious chef has traveled the globe to build on his knowledge and study under the best restaurateurs in the trade, eventually gaining his own 3 Michelin stars. Chapter 3: Yunus Emre AydinChef Yunus has been the pillar of Enigma since it opened its doors. He has helped tell the stories of both Enigma’s acclaimed guest-chefs and now he takes the Enigma stage himself. Chapter 4: Mansour Memarian / Gürkan GözyılmazThe Current chapter and fourth concept of Enigma features a unique and world-class Persian cuisine which touches the roots of old traditional tastes while being presented with modern cooking techniques.Responsible for overseeing the effective execution, training, and service of EnigmaStandard Operating Procedure development and implementation Hazzard Analytical Critical Control Point implementationProject: Employee Handbook Development

Supervise and lead a team of four. Assisted in the Planning of Christmas and NYE Events. Restaurant and bar manager duties. Project: Creating Several Digital Media Promotions.

Supervise and assist in the service areaSupervise and Guaranty the HACCP Control every end of operationAssist in preparing the Daily MEP

Worked at six different kitchens Managed the cold kitchen breakfast operation independently

Assisted the Pastry chef with creating various significant wedding cakes.Manned the Kitchen floor independently on several occasions.Supported Sous Chefs by preparing momentous Dinners.Led the various action stations independently in an Italian restaurant (ASSAMASSA)Managed interns with daily kitchen operations