HADY SAROUFIM

E-mail: adh352@r.postjobfree.com - Mobile: +971-*********

Executive SUMMARY

Being a consultant providing trendy menus and developing restaurants of different ra nges, I am a self-motivated chef with precise managerial skills, which allow me to ru n the team with good decisive leadership. I have the innate ability to efficiently intera ct with colleagues and customers from several cultures and backgrounds. With 16 ye ars’ experience in the field, I am used to work under pressure and deliver effectively in deadline-driven environments.

HIGHLIGHTS

• Communication and leadership skills

• Comply & regulation Safety Standard

• Capable of delegating multiple tasks

• Develop & create Fusion menus, flavored recipes, and new techniques

• Manage & organize kitchen documentation

• Labor & Food Cost Control

• Good Relation & Organization in managerial level

• Culinary creative and proficient

WORK EXPERIENCE

Chez Charles Restaurant & Luxury Catering - Dubai

Executive Sous-Chef Michelin Star Sylvain Gohier

October 2017- Present

Restaurant:

Planning & directing food and culinary activities

Collaborate closely with Food & Beverage manager

Develop & create menu items to reflect current trends Recipe Costing and Price Controls

Facilitate meetings to update staff of daily features Maintain and ensure Kitchen operation with sous-chefs Enforce all Food Safety Policies and Procedures

Collaborate with HR manager in hiring new Staff

Catering:

Create & execute high-end dinners and receptions for “Louvre Abu Dhabi” Develop & Customize special menu reflect event theme “DIOR, PRADA” Ensure & organize trendy event for famous people ex. (Bill Gates) Develop & Create menu items to reflect local taste “UAE Royal Families” Kept abreast of new culinary techniques and trained staff accordingly Manage ordering and inventory, food, and labor budgeting Increased catering sales with Executive event-planners Built sustained relationship with the customers

Catered to the special dietary needs of different clients Supervise staff of 30 cooks and 3 Sous-Chefs

CERTIFICATES:

Ø 1 Michelin Star Chef Cedric Burtin

Ø 2 Michelin Star Chef Thierry Marx

Kempinski Summerland Hotel- Beirut

Outlet Chef-Pier 78 Lebanese Restaurant

May 2017- September 2017

Assist in menu plaining and recipe costing

Ensure functionality of kitchen.

Supervise & schedule kitchen Staff

Introduced new recipes

Ensure all food safety regulations are followed

Hire and train new kitchen staff

Manage special dietary needs

Oversee purchasing to stay within certain budget

CERTIFICATES:

Ø 1 Michelin Star Alan Geaam

Ø 1 Michelin Star Chef Frederic Chabbert

American Embassy Beirut – In Residence

Executive Chef - Chief of Mission Residence

November 2013 - April 2017

Assist in menu planning and recipe costing

Ensure functionality of kitchen

Create & execute high-end dinners on regular basis with “VIP Clients” visitors of both Lebanese and American including “Members of Congress” Guarantee and control special hygiene in all food preparation process Coordinate, Develop & create menu items to reflect events in the Embassy Regularly developed new recipes in accordance with consumer tastes, nutriti onal needs within budgetary considerations

Performing administrative tasks, taking stock of food and equipment supplies Le Vendôme Intercontinental Hôtel - Beirut

January 2008 – Octobre 2013

Chef De Cuisine – « SYDNEY'S » international restaurant Sous-Chef – « AU PREMIER » French Gastronomie restaurant Junior Sous-Chef – « SYDNEY’S » international restaurant Senior Sous-Chef - Salon Tuileries Banquet

Chef De Partie – « AU PREMIER » French Gastronomie restaurant Perform duties, plate, and recipe costing

Recruit, train & supervise Back-of-House employees Initiate and maintain excellent supplier relationships Held weekly staff meetings to ensure smooth running operation and protocol s awareness

Produce new menus and wide range of recipes

Create procedures to control spoilage and preserve food stocks Develop and maintain food and supply Inventory Controls Supervise daily Kitchen operations

Communicate effectively in both oral and written form Ensure clients satisfaction high quality and excellent service Prepare & create high-end Wine Dinners

CERTIFICATES:

Ø Michelin Star Chef Richard Mebkhout

Ø 2 Michelin Star Chef Jean Chauvel and Chef Pierre Ø 2 Michelin Star Chef Alain Rex

Ø 2 Michelin Star Chef Stephan Gaboriaud

Ø Maître Fromager Bernard Anthony

Ø Chef Georges Mansour

Ø Michelin Star Chef Dominique Ferchaud

Ø Guest Chef Kim Canteenwalla

Ø Maître Fromager Claude Lauxerrois

ACHIEVEMENTS:

• Gold Medal Horeca Food & Beverage competition 2012 - (COLD CANAPE CATEGORY)

• First Place in Russian Standard competition Lebanon 2013 -

(FISH PLATE CATEGORY)

• Training Ambassador Kitchen 2010 - (CRAFT TRAINING CER TIFICATE)

• Certificate by BOECKER for Food Safety and Hygiene - Levels 7

& 8

EDUCATION:

TS - Hotel Management at Zgharta Technical Institute – Lebanon 2004-2007

OTHER SKILLS:

Languages: Fluent in Arabic, English & French

Microsoft Word/Excel and Power Point

LinkedIn:

Hady Saroufim (www.linkedin.com/in/hady-saroufim-272340147) Portfolio Window

HOBBIES:

Football

Camping (Member of the Scout Association – In charge of Scout Du Liban)

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