Personal Summary:

Dynamic, resourceful and skilled Chef of department with 15 years of critically acclaimed work preparing delicious, healthy dishes in 5 star hotels and leading restaurants. Specializes in preparing menus that attract and retain customers. Skilled in preparing large volu1nes off ood quickly and efficiently. Seeking to use culinary skills and expertise to prepare a special variety of dishes in a professional, rewarding environment.


  • Bachelors in hospitality management – AUC Beirut.
  • BT3 in food production – Official Diploma.


  •  High volume production capability
  •  Focused and disciplined
  •  Bilingual (English/ Arabic)


  • 2022– Present head Chef at La Rosabelle Restaurant / Hong Kong
  • 2018- 2020 Head Chef at the Finnish embassy


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


  • 2016- till 2018 Executive sous chef InterContinental Le Vendome


    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


    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


    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


    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


    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


    Preparing required materials for breakfasts , functions.

  • (2003-2004) Chef de partie at Crepaway restaurant


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

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


    Preparing Lebanese bot/cold Meza.

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


    Salad section-preparing different types of sauces.

    Hot section- banquet functions different types of main courses.

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