To develop the culinary side for the 3 hotels in a cluster role 720 rooms Aqua magic and the Aldau beach resort with 412 rooms and suits and the new adults only hotel Pure live 118 rooms. Mixed operations from all inclusive to a la carte restaurants, to the expo center for 1800 pax conference or wedding up to 2500 pax a lot to do.

As Cluster Exe.Chef in this booming City’s / Country The Hashoo hotels group is well established and we are working on a lot of new project's......My past experience help me a lot and I know it will be a great success. My Work change with my new Titel now and I will share from time to time some milestones. Pakistan is on the move a lot of thing's are happening .....Islamabad is different but in a very positive way....

For 5 Years as Exe Chef.........my work was project consultant, strategies implementer, cost cuter , Revenue generating , Prince Butler , Food Innovator , Concept implementing and creating innovative products , Caterer, Master Chef, Banquet director, F&B Manager, Many roles many jobs ...many projects .......it was great. It was a great experience for 5 years..... happy that I was the longest serving Exe. Chef in the Iconic Phoenicia Hotel The Highlight was the Cooking festival in the Rheingau wein festival the 20 year Anniversary with Star Chef's Like Chef Pierre GagnaireChef Onno Kokmaijar from Amsterdam and many more .....it was a great to be there and cook with such stars. Phoenicia is Iconic, Beautiful, luxurious , Busy, Political, Interesting, a hotel what is not easy to manage has Great Staff, Thank you for every thing Mr. Mazen Salha ( Owner )

- was a member of the pre-opening team for the Leela Hotel in Gurgaon, India -For 4 Years the main driver behind this sucessfull Hotel For most of the Time no F&B Manager.

- 1000 Pax breakfast everyday - huge banquet market in the Hotel and on Sentosa Beach with Chinese Wedding, BBQ promotions with up to 1000 pax at a given time- Introduced new brunch concept- Spearheaded the 4-Day Singapore Golf Open in Sentosa achieving a S$1.5M revenue at 60% profit - Catered everyday during the Golf Open for 4500 guests for 4 Days as well as the Opening Party for 500 guests

- Pre-opening team- Achieved Hotel Revenue 0 to 1 million USD a month with Profit of 50%- Achieved high mark Brunch Traffic from 0 to 300 Covers- Conceptualized promotions from Octoberfest of 200 guests everyday for 4 days as well as Arabic Promotions- Mover in P&L tranining, cost control, hygiene

- Second-in-Command with a hand-on approach to concerns of day to day Kitchen Operations, Product Purchsing, Staffing, Menu Development, Banquets, Catering, Food Tasting, Creative Food Photo Shoots for VIPs

Same as in 0ther Roles

- First Executive Sous Chef Role- Exposed and got trained in managing staff and daily Kitchen Operations, Staffing, Purchasing, Banquet Meetings