Responsibilities: responsible for operation of 9outlets Planed and designed kitchens and stations Created and developed new ideas Maximum profitability Improved Hygiene standards Formulated technical recipes and pre-determined costs Created SOP’s for all areas of the businesswhich increased productivity and work flow

• Successfully opened 5 stars hotel from design stage to full operation.• Planed and designed kitchens and stations for Mamonne (Italian Cuisine) and Carleoni Restaurants (Pool Bar) and Bahari Bar (Beach Bar)• Create and develop new ideas for Italian a-la carte kitchen stations• Maintained the highest levels of food hygiene across all kitchen • implementation of new menus and setting standards• Formulated technical recipes and matrixes for each outlet delivering consistency and pre determined costs• Assist guests with any external or internal information neededSUPERVISORY RESPONSIBILITIES  Interview, select, train, supervise, counsel and discipline all employees in the department.  Provide, develop, train, and maintain a professional work force.  Ensure all services to members are conducted in a highly professional and efficient manner.  Ensure a safe working environment and attitude on the part of all employees in areas of responsibility.

• Successfully opened 4 star hotel from design stage to full operation.• Planed and designed kitchens and stations• Greatly create and develop new ideas for kitchen stations of Main Restaurant and Room Service and Lebanese Restaurant and Pastry house and cafe shop • Recruited culinary team for all sections to deliver consistency and standards ensuring maximum profitability against set KPI • Currently improve and Hygiene standards• Set system and standard operation procedures in all new operations to full effect• Formulated technical recipes and matrixes for each outlet delivering consistency and pre determined costs• Managing all aspects of food production for campus dining.• Providing catering support, assisting in writing menus, scheduling and managing hourly associates, and controlling costs.• Able to produce large volumes of food while focusing on quality • Having strong working knowledge of inventory control and food cost • Training, developing and directing staff