Executive Chef

Hisham Badran

Ain-Saade, Lebanon

Mobile: 009**-*-****** • *****@*******.***

PROFILE

Professional, motivated and enthusiastic Executive Chef with 20+ years of wide progressive experience in the culinary industry, banqueting, menu development and back of house management for reputed 5 stars hotels, as well known for my specialization of “French & Inter-Continental fine-dining Cuisines”.

In addition, to private functions at the Australian, Canadian and Austrian embassies catering international menus.

PROFESSIONAL EXPERIENCE

Grand Hills Hotel & SPA (Marriott Hotels) May 2018 till Present Executive Chef

• Plan and supervise large-scale capacity banqueting and catering events, meeting the highest standards of food quality.

• Design high-quality menu items using in-season ingredients, for different outlets.

• Hire, train and counsel all kitchen staff, currently oversee 30 back of house employees including chefs, sous-chefs and regular staff.

• Consult with F&B about food production aspects for special events, to ensure cost optimization.

• Inspect supplies, equipment’s, and work areas to ensure that high standards of sanitation, cleanliness and safety are very well implemented.

• Prepare and approve all kitchen supplies requisitions.

• Develop new techniques for food preparation and presentation to maintain consistently high-quality standards.

• Manage efficiently food preparation techniques and supplies ordering system that minimizes wastage.

EddeSands March 2015 till April 2018

Executive Chef

VEER Boutique Hotel & Resort April 2013 till February 2015 Executive Chef

Grand Hills Village 2006 – February 2013

Executive Sous-Chef

Since the year 2006, I get promoted to the Executive Sous Chef position but acting as Executive Chef.

Grand Hills Village 2003 – 2005

Chef “Chez Alain – French Restaurant”

Phoenicia Intercontinental 2000 – 2003

Chef de Partie “Eau de Vie – French Restaurant”

Bayview Hotel 1997 – 2000

Chef de Partie

EDUCATION

École Hôtelière Dekwaneh 1995 – 1997

BT3

TRAININGS

• 2000 – “Customers Come First Workshop”

• 2000 – “Telephone Techniques Training”

• 2002 – “Be My Best Guest Training”

LANGUAGES

• Arabic: read, write, and speak (Fluent)

• French: read, write, and speak (Very Good)

• English: read, write, and speak (Very Good)

EXHIBITIONS

I have participated in the largest exhibition for the hospitality and food industries

“HORECA”:

• Silver Medal – 2003 “Live Gastronomic Cooking”

• Bronze Medal – 2002 “Cold Platter of Fish, Chicken or Meat”

• Silver Medal – 2001 “Menu Proposal from the Basket” AWARDS

• 2005 – Reception Dinner “Chaine Des Rôtisseurs” at Grand Hills Village.

• 2002 – Contributed in the success of “IX Sommet de la Francophonie Beirut”

• 2002 – Contributed in receiving the “President’s Award”. REFERENCES

References available upon request.

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