Ikcon cloud concepts, along with 30 brands and it's own SOPs , by managing time frame of dispatching food and assembling accordingly and for the each brand specifications.

preopening team

preopening team

Leopolds of London preopening team.

overseeing the operation and helping Executive Chef in order with standards, ordering, HACCP, inventory, staff roster ect. (preopening team)

(Quisine by Guy Savoy) 3 Michelin Stared Chef. the restaurant situated at Pearl Qatar fine dining experience (preopening team) Surely there is no much need to describe who I was working for at this time in my life. However I must say it was one the best experience ever. To be part of the dayto day life in those kitchens, among some very talented chefs is reward of its own.For some young chef it's the make it or break it in their careers, and surely it made for me.Working… Show more (Quisine by Guy Savoy) 3 Michelin Stared Chef. the restaurant situated at Pearl Qatar fine dining experience (preopening team) Surely there is no much need to describe who I was working for at this time in my life. However I must say it was one the best experience ever. To be part of the dayto day life in those kitchens, among some very talented chefs is reward of its own.For some young chef it's the make it or break it in their careers, and surely it made for me.Working around all the section, I was able to learn themeaning of the Michelin standards. That I now carrywith me wherever I go. Show less

Margaux, a stylish brasserie in the Souk Al Bahar, exudes the spirit of the French Mediterrean through its food and atmosphere. Serving lunch, afternoon tea and dinner menus, provides a complete gastronomic Food. Expect to find a menu revealing a new style of cooking by Margaux’s Alain Ducasse trained Executive Chef(Under Alain Ducasse Formation) Julian Mercier, flavours of the French and Italian Riviera. My self join to Margaux as pre opening member, as a tournat responsible for work all the… Show more Margaux, a stylish brasserie in the Souk Al Bahar, exudes the spirit of the French Mediterrean through its food and atmosphere. Serving lunch, afternoon tea and dinner menus, provides a complete gastronomic Food. Expect to find a menu revealing a new style of cooking by Margaux’s Alain Ducasse trained Executive Chef(Under Alain Ducasse Formation) Julian Mercier, flavours of the French and Italian Riviera. My self join to Margaux as pre opening member, as a tournat responsible for work all the sections and keep up the standards and quality of food according to the Alain Ducasse formation. seating capacity of 210 covers at once including the open air. Show less

Starting as Commis Chef,after two years beeing a possitive attitude become promoted staight as a Chef De Party therefore after one year able to run the kitchen alone handling team of six members, without a Head chef as a Senior Chef De Party (In-charge) for two more years.