2018- 2020 Head Chef at the Finnish embassy

Responsibilities:

Handling main kitchen for the Finland Embassy ( Breakfast – Lunch – Dinner )

2016- till 2018 Executive sous chef InterContinental Le Vendome

Responsibilities:

Managing daily operation in coordination with the executive chef Preparing

and implementing menus as per seasonality

Handling all function related to ballroo1n and restaurant

Responsible for all requisitions and purchase orders related to kitchen Handling

all paper work related to attendance, schedule, staffing and training

Following up on the hygiene system in coordination with the hygiene department

2014-2016 Executive Chef Nesma catering KSA direct contractor of Aramco

Responsibilities:

Preparing daily man-days for 2500 clients (Breakfast, lunch, dinner) Special

catering functions for the Aramco management

Weekly analysis/reports for the kitchen daily cost as per consumption

Managing day to day operation in the kitchen department

Organizing all aspects of work related to operation

Following up on daily hygiene system

Recruiting, training, evaluating all staff

2010-2014 Executive Sous Chef at Zaabeel Palace hospitality

Responsibilities:

Set up and performed initial prep work for food items such as soups, sauces and salads

and main courses

Established and maintained open, collaborative relationships with kitchen team. Organized

outside catering functions for Royal family.

Consistently produced exceptional menu items that regularly garnered her

highness praise

(2007-2010) Head Chef at Margarita (Giovanni) Restaurant -Beirut/Lebanon

Responsibilities:

Italian Cuisine preparing (pizzas -pasta -salads -bakery)

Consistently kept a clean and safe environment by adhering to all local sanitation and

safety requirements

(2005-2007) Senior Sous Chef at Al Safeer Hotel- Beirut /Lebanon

Responsibilities:

Prepare and organize

– open

Italian cuisine buffets.

Life cooking buffets.

Regularly developed new recipes in accordance with consumer tastes an.ct

nutritional needs

(2004-2005) Chef de partie at Rotana Hotel-Beirut/Lebanon

Responsibilities:

Preparing required materials for breakfasts , functions.

(2003-2004) Chef de partie at Crepaway restaurant

Responsibilities:

Barbeque- Italian food cl1ef (pizza-pasta- salads)

(2002-2003) Chef de partie at Riviera Hotel Beach Club- Beirut/Lebanon

Responsibilities:

Preparing Lebanese bot/cold Meza.

(2001-2002) trainee at Royal Plaza Hotel -Beirut/Lebanon

Responsibilities:

Salad section-preparing different types of sauces.

Hot section- banquet functions different types of main courses.