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Work Background
FreelanceCulinary consultant
May. 2023Germany, France, Cyprus, India, Hawaii, Florida, England, Jordan, Saudi Arabia, KuwaitCulinary consultant & and food scientist for different projects worldwide. My responsibilities mainly menu development, menu engineering, and recipe development for one-of-a-kind products (protein bars, protein spreads, organic kinds of milk, etc) creating drinks (energy, healthy, protein etc, etc) writing 5 different cookbooks (Spanish, Mediterranean diet, Mexican, aphrodisiac) PH and Shelf life testing for different products.
taifculinary operation consultant
Aug. 2022 - Mar. 2023Saudi Arabiaresponsible for all culinary operation in the company that includes 3 restaurants in 3 different locations
Freelance Consultant, Development & Business PlanningExecutive Chef/culinary consultant
Jan. 2022 - Aug. 2022NswExecutive chef responsible for menu development, recruiting and training for different restaurants and hotels in AU
crossoverExecutive Chef
Aug. 2019 - Dec. 2021LebanonExecutive chef responsible for a french bistro 80 seated restaurant.
Le MytheExecutive Chef
Aug. 2017 - Jun. 2019Naccache,lebanonCulinary director/executive chef for a newly built concept, a private membership club with 3 different outlets, fine dining/bistro/and wine-cigar bar
Tasteology inc.Managing Partner
Mar. 2017
Whitianga hotel (salt restaurant)Executive Chef
Jun. 2016 - Nov. 2016Whitianga, New ZealandResponsible for 20 employees in total between back of the house and front of the house!!! Menu development, recipe creation menu engineering and training
Novaya PloschadCoperate executive Chef/Direc. Of culinary operations
Jun. 2014 - Feb. 2016Moscow, Russian FederationManaged a staff of up to 116 in total. Oversaw all kitchen and food operations for 18 restaurants including opening new facilities. Developed wine list and menu. Supervised catering for events accommodating up to 400 people. Conducted budgeting, marketing and financial/cost analyses, training of old/new staff.
NOMAD PROJECTScoperate chef/F&B consultant
Dec. 2012 - May. 2014AlmatyManaged the daily operations of restaurant with a staff of 25. Trained new hires and retrained existing staff on food presentation techniques and wine decanting. Revitalized internship program for students from local schools, colleges and universities. Oversaw purchasing, menu development and wine selections. • Achieved optimum food service operating costs for the corporation at a critical juncture:
• Kept restaurant food costs at 25.5% versus industry standard of 32-34%, and owner goal of 30%
• Maintained whole staff labor costs at 26% versus industry standard of 30%
• Streamlined all kitchen operations and set up a commissary unit for 5 restaurants that provided the necessary structure for the corporation to run as profitably as possible and fueled its future growth.
Karma Holdingsexecutive chef/F&B Consultant
Oct. 2011 - Aug. 2012Side, Antalya, TurkeyProvided hands-on expertise in areas that included menu planning, cost control and analysis,
staffing, budgeting, and marketing. Supervised entire restaurant staff of 22. • Earned Best Upscale Restaurant in Antalya Award for 2011 – 20012
• Controlled food and operating expenses while enhancing food quality and improving kitchen techniques
• Maintained restaurant food costs at 33%, in line with industry standard of 32 - 34%
• Cut kitchen labor costs to 10.5%, far surpassing industry standard of 17-18%
• Won recognition for several eclectic entrees, with recipes published in local cookbooks.
REdix HorecaCulinary Consultant
Dec. 2010 - Aug. 2011Tbilisi, GeorgiaManaged kitchen staff of up to 20 and functions that included scheduling, menu planning and purchasing with $5M in yearly revenues. Built and lead the Food and Beverage department. Created recipes and menus
• Instrumental in keeping expenses in check while preserving reputation for excellence and quality
• Lowered banquet food costs to 29.75%, below industry standard of 32%
• Kept restaurant food costs at 33.5%, in line with industry standard of 34-36%
• Evened out banquet labor costs to 4.5%, in line with industry standard of 4-6%
• Held kitchen labor costs at 17.25% versus industry standard of 17-20%
La marina yacht clubExecutive chef/Consultant
Dec. 2006 - Oct. 2010Dbayeh, Mount Lebanon Governorate, Lebanoncoordinated and monitored the activities of chefs and other personnel 65 involved in food preparation and cooking, developed menus and recipes for the restaurants.
• Catered for the elite including the president and members of the LB parliament
• Maintained whole staff labor costs at 28% versus industry standard of 30%
• Kept banquet food costs at 27% vs. industry standard of 33%
• Kept restaurants food costs at 34%, in line with industry standard of 35-36%
Morilles & Truffles Advisory groupchairman/founder
Jul. 2003 - Jun. 20066 offices worldwideCreated the concept of MTAG in Sweden.
Recruited the best in the industry from GM to Star Michelin chef’s to F&B managers. during 5 years the company Consulted for more than 200 restaurants and hotels worldwide.
the company Won 6 international awards www.morilles-truffles.net
L'Auberges Restaurantexecutive chef/ partner
Feb. 2002 - Feb. 2003Created the whole concept from scratch, planned the menu, created the recipes, recruited and trained both kitchen and front of the house staff. • First time to prepare tasting menu
• The restaurant was fully booked 2 month ahead
• Received highest award of appreciation
cavallinoExecutive Sous Chef
Jan. 2000 - Jan. 2002zalka, lebanonWorked under the supervision of chef john kallavan, helped with implementing new Italian dishes, creating new recipes…
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