Executive Chef Management

Andre Antoun Missi

Objectives

I am seeking a good position within your reputable company that meets my qualifications and

expectations. During my last few years and by joining many of the best world class hotels, I have

developed many skills which I like to develop in my future job. In addition to that, I am highly

motivated person with a good logical and communication skills.

Personal information

Date of birth: 17 June 1981

Nationality: Lebanese

Marital status: married

Languages: English, French, Arabic

Job experience

Saveurs du Monde - catering service- Lebanon

Executive chef: handling a huge operation serving wedding, private parties, corporate and

canteens. (2014-2017)

DC Steak - Iraq-Erbil

Consultant executive chef: during my presence there I upgraded the menu and offered a manual

training and a detailed recipe costing and gross profit analysis. (2013)

Lukomorie - Hotel and Restaurant -Russia

Consultant executive chef: opening the first Lebanese cuisine restaurant in the center of

Volgograd city. I worked on menu development and a detailed recipe costing, selection of the

right equipments. As well as job descriptions and matching check lists, coordination of staff

sanitation and training matters. Soft and grand opening guidance and the selection for the right

candidates. (2012)

Ararat Hotel - Armenia - Yerevan

Executive chef: responsible of the whole operation with a direct report to the general manger.

(2009-2011)

Hawthorn Hotel and suites, Hawalli

Consultant executive chef: I offered my culinary expertise and vision, training on cooking

methods, menu engineering and replaning, master recipe manual, waste management, purchasing

receiving and storage procedures. (2008)

Country Lodge complex Hotel - Sierra Leone -Freetown

Executive chef: in charge of the whole hotel including all the outlets, weddings and other events.

(2004-2007)

Regency Palace Hotel - Lebanon - Al Sabil restaurant

Chef de cuisine: serving a Lebanese cuisine with over 500 seats with direct report to the

executive chef (2002-2004)

Sofitel Beirut Le Gabriel - La Verriere restaurant

Chef de partie: we used to serve a typical French and International cuisine in traditional and

authentic ways (2001-2002)

Movenpick Beirut - Mediterranee restaurant

Chef de partie: pasta, steaks and sea food dishes from different cuisines. (2000-2001)

Crown Plaza Beirut- Vivaldi restaurant

Comis Kitchen: my first step in the hospitality industry and have no doubt that it was a good

one. (1998-1999)

Education

1999-2001 "Dekwaneh Technical school", Department of Hotel and Restaurant management.

1985-1998 St Coeur Batroun French and English collage.

Awards received

-Basic Food Hygiene certification

-ISO 22000 standard and trainings

-Represent Lebanon in "Festival L'art de Cuisine" in Fess, Morocco 2006. Got a gold medal in food

presentation.

-Good deal with computer

Hobbies:

Fishing, Hunting, Swimming, Racing, Music

Contact this candidate