RESUMÉ

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Noël ABDALLAH

Born on December **, ***7 in Lebanon

Nationality: French, married (2 children)

E-mail: adhg5s@r.postjobfree.com

Mobile: 00-961-*-******

Mobile: 00-961-*-******

Personnel Profile

A highly professional & innovative Individual with over 20 year’s extensive International experience within the Hospitality Industry. Possesses excellent team building, leadership & organizational skills with the ability to train, manage & motivate Multi-national teams of skilled & semi-skilled personnel.

Key Achievements and Experiences

Development of budgets for estimating labor & produce costs to ensure delivery of high quality service whilst maintaining stringent controls over spending to achieve operational satisfaction. Wrote a comprehensive policy and procedures manual to comply with Health & Safety regulations of international standards & local legislation. Before implementing, ensuring all employees were educated & trained effectively on its use and that effective audit trails were in place to ensure compliance. Recruited, trained & developed a wide range of personnel of multi-national & multi-cultural background. Led highly effective teams of up to 100 staff, through line managers, demonstrating excellent interpersonal, communication & motivational skills as well as the ability to organize & prioritize workloads to achieve demanding standards of service within extremely tight time frame. Introduced a continuous apprenticeship & development program which provided training & education in hygiene, health & safety, stock control & purchasing which was successful in achieving a constant supply of skilled, motivated staff, many of whom went on to progressively senior positions.

Food Skills & Abilities

Strengths of my worldwide experiences in different cuisine, Very Good Knowledge of French Fine Dining (Michelin Stars), Traditional French Cuisine & Pastry, Italian, Spain, Greek, Mediterranean, Asian, Chinese, Japanese, Indian, Thai, African, Lebanese and Oriental. Career History & Professional Work Experiences

Executive Chef & Culinary Consultant 2012 - 2020 Concorde Hotel Doha 5 Stars Hotel. www.concordedoha.com Facilities: 5 Star deluxe Hotel, Carefully Appointed 230 Luxury Guest rooms & Executive Suites, Doha Qatar. Reporting to the General Manager and Forming the Executive Committee In charge of the F&B Department during the absence of the Food & Beverage Director. Member of the Pre-opening team, planning & preparation for the successful Operation of 6 F&B Outlets: Two Contemporary Restaurants geared to offering superior gastronomic experience;

“Olives Restaurant” This upscale dining restaurant offers diverse choices from International cuisine for

“Daily Breakfast, Lunch & Dinner Buffet”, “Themes Night” & “Family Brunch Buffet” “Room Service”,

“Trattoria Restaurant” & “Corsica Restaurant” Italian and French Signature Restaurant RESUMÉ

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The restaurant opens to an open air terrace adjoining the swimming pool.

“Al Diyafa” The Lobby Lounge offering a tantalizing bites, fresh beverages & Innovative Best fabulous Dessert Three 3 “Superbly Banquets & Conference Hall” providing a wide variety of F&B p to 300 guests.

“Outside Catering” up to 2000. Supervised 36 Kitchen Staff and 12 Stewarding. Executive Chef 2011-2012

Former Intercontinental Al Ain 5 Star Hotel & Resort. www.danathotels.com Managed & Rebranded by Danat Al Ain 5 Stars Hotel & Resort, United Arab Emirates A Division of "National Corporation for Tourism and Hotels", Abu Dhabi, UAE. Reporting to the General Manager and Forming the Executive Committee of the Resort In charge of the F&B Department during the absence of the Food & Beverage Director. Kitchen and Stewarding Operation in charge (62 Kitchen Staff, 28 Stewards). Convention Facilities: 275 rooms, Luxury Suites, 25 Villas and 12 Outlets:

(9 Restaurants, Coffee Shop, 2 Night Club, Banquets, Meetings Rooms, Fitness Club & luxury Spa Including the Recreation facilities and Entertainments, Huge Outdoor Pools etc….. Arabesque: all day Dinning, International Buffet, "a la carte menu" Special Themes Nights Al Nawafeer: Lebanese Restaurant

Luce: Trendy Italian Restaurant

Tanjore: Traditional Indian Restaurant

Horse & Jockey Pub: English Pub

Shooters: American Bar

Oasis: Pool Bar & Restaurant

Tea lounge: lobby bar with “a la carte” menu, Pastry Counter & Homemade Bread Selling. The Wok: Far Eastern Asian restaurant with a variety of cuisine such as “Thai, Chinese, Indonesian, Vietnamese, Japanese (Sushi Bar)

Banquets (Ballroom up to 2500 Pax, Outside Catering up to 3000 Pax, 8 meeting rooms) 2 Night Clubs (Al Sahria Club, Al Tarab Club with Al Wadi Bar), Room service HACCP Program,

Procedure Implementation and Certification by Abu Dhabi Municipality for the High Hygiene Standards Menu planning, Costing, and Implementation in All Outlets, F&B Promotions etc Executive Chef 2008-2011

Sheraton Dammam 5 Star deluxe Hotel &Towers. www.sheratondammam.com Starwood Hotels & Resorts Worldwide, Inc. Kingdom of Saudi Arabia. Facilities: 5* deluxe Hotel & Towers with 288 Guest rooms, 16 luxury Suites & 9 F&B Outlets: Italian Signature Restaurant Facility 120 Covers,

Pan Asian Restaurant (Chinese, Japanese & Teppanyaki Specialty) Facility 180 Covers, Fayrouz Restaurant (Lebanese Specialty) Facility 110 Covers, All-day dining Restaurant (Daily Themes Night & International Buffets), Facility 110 Covers, Vienna Cafe Tea lounge & Pastry Chop for a Spacious lobby, Facility 160 Covers, Room Service, Tower Lounge & Exclusive ladies Business Club, Arabic Tent Facility 120 Covers, & Bungalow Kitchen on the Swimming Pool, Two Spacious Banquets Hall Seating can receive up to 3000 Guests Capacity, RESUMÉ

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Which it's largest In the Eastern Province KSA, Multi-Meeting Rooms, Outside Catering Facilities up to 3000 Covers,

Supervised 6 Specialty Chefs, 62 Kitchen Staff and 28 Stewarding, In charge of the F&B Department during the absence of the Food & Beverage Director. Executive Chef 2005-2008

Sheraton Coral Beach 5 Star deluxe Hotel & Resorts. www.sheratoncoralbeach.com Starwood Hotels & Resorts Worldwide, Inc. Beirut, Lebanon. Facilities: 5* deluxe Hotel & Resorts with 97 Guest rooms and Suites, 25 Chalets & 500 Cabins, Offering a spectacular view on the Mediterranean Sea, Fitness Center, 6 F&B Outlets Facilities: Modena (Italian Fine Restaurant). Winter Garden (All Day Dining Room, A la Carte & International Buffet) Sansoul (Lebanese & Sea Food Specialty). St Trop (Seasonal International Restaurant) on the Poolside The Rocks (Tea Lounge & Pastry Chop).

Room Service, Business Center and Banquet Capacities: Les Pyramids (Arabic Tent) can receive up to 200 Pax Ambassadors A & B Reception Up to 1200 Pax

La Rotunda: Reception Up to 1800 Pax Outdoor Pools Meeting Rooms & Out Side Catering for Top VIP. Supervised 46 Kitchen Staff and 26 Stewarding, In charge of the F&B Department during the absence of the Food & Beverage Director. Member Auditor has the French Culinary Academy “ Paris, France Under the high Patronage of the Ministry for Agriculture & Fishing”, Enthronization at Faculty of Medicine, Professor and Consultant for the Culinary International Arts Education at the Lebanese University 2004-2008 Member of “League of the Professors “Hotel Management Division, Faculty of Tourism & Hospitality Master’s Degree in Culinary Arts & Membership of the National Jury in the Culinary Academy of the Faculty of Tourism. Beirut, Lebanon Several Food Cooking Demonstrations on live / satellite transmission of live television Making International Food, Cooking Show with “Orbit International Television”. Executive Chef 2003-2005

Riviera 5 Star Hotel, Resorts & Yacht Club. www.rivierahotel.com.lb Facilities: with 120 Guest rooms and Suites with Yacht Club & Private Beach. Beirut, Lebanon Two Restaurants, Coffee Shop Café, Room Service, Business Center & Meeting Rooms Banquet Capacities: Reception Up to 600 Pax Plus 3 Outdoor Pools Up to 1800 Pax Requested & nominated for Inauguration, Pre-Opening and Staff Training, from January to June 2005 LANDOLT, Brasserie deluxe and International Kitchen. Geneva, Switzerland Executive Chef, Food & Beverage Director in charge 1999-2003 Hotel Atlantique 5 Stars Hotel & Resorts. Libreville, GABON AFRICA Managed by InterContinental Hotels & Resorts Worldwide, Group. www.okoumepalace.com Member of the Pre-opening team, planning & preparation for the successful Operation of 8 F&B Outlets, Developed a recipe data base for ease of teaching for Our Associates, Supervised 52 Kitchen Staff & 26 Stewarding, Outside Catering up to 2000 Pax, RESUMÉ

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Banquets Hall providing a wide variety of Food & Beverages up to 800 Guests. Presidential Palace Libreville, GABON-AFRICA, All Banquets & Receptions in Charge, Professor Teacher at the National Academy of President Omar Bongo 1999-2003 As part of the supervision and participation of the UN High Political Forum on Sustainable Development and The United Nations Commission for Social Development. “CFP-AOB” Professional Center Training /Adults. Executive Chef (Master Chef) 1997-1999

Verdun Plaza 5 Star Hotel Suites. Beirut, Lebanon L’ECLUSE “Famous & Good reputation”, French fine Gastronomy, Spanish, Lebanese & Seafood Restaurant. Head Chef 1995-1997

ROMA NOSTRA Restaurant. RN7, Ris-Orangis, France

Franco-Italian Specialties, Traditional & Regional Kitchen. Located in the Southern Suburbs of Paris, France. S/Chef Jan-Jul1995

Guy Savoy Restaurant, Relais & Châteaux, Michelin Star, Paris, France

"Les Bistrots de L’Etoile Lauriston" French fine Gastronomie & Haute Cuisine. Head Chef Sep/Déc1994

IL Padrino Italiano, Greek & French Gastronomie “Relais & Châteaux”, Glyfada, Athens, Greece Requested for Inauguration, Pre-Opening and Staff Training, (Glyfada is a Suburb in Athens). Operation Manager Consultant for all Events within Conventional Kitchen & Greek Specialties. Head Chef 1989-1995

Le Pavillon Bleu Hôtel and Restaurants. RN7 Viry-Châtillon, Essonne, France Le Petit Venise, French & Italian Specialties,

Le Prince Des Mers, French, Alsacien & Seafood Specialties, BIG BEN, French Traditional Brasserie & Piano Bar. Food & Beverages Department “Seasonal” 1985-1989

L’Auberge de Faqra Hôtel 5 Star Hôtel “Relais & Châteaux” Kfarzebian, Faraya Village, Lebanon Worked in All sections of the kitchen & Pastry, Room/Service, Banquets & Restaurants (Clubs & Ski Schools) Educational Background & Training

2019 Exclusive Pastry and Bakery Demonstration and Training

On 4th Qatar Pastry & Bakery Innovations. In collaboration with Elle & Vire, Grands Moulins de France DGF, Carma, Danaég and Qatar Culinary Professionals, at “La Cigale Hotel” Doha Qatar

With Chef Etienne Leroy “2017 Pastry World Champion” sharing his experience and passion in Pastry. Discovering Technical Tips and Ideas to get better Results and satisfy End-Consumer needs. 2019 Professional Kitchen Conference, Demonstration and Training

Promotion of Malaysian Palm Oil in Qatar’s Professional Kitchen Conference event.

Increase our awareness to palm oil in the food service sector highlighting the nutritional, technical and economic advantages, at “The Torch Hotel” Doha Qatar RESUMÉ

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2017, 2018 Certificate of Appreciation Awarded By Qatar Tourism Authority & Qatar Culinary Professional.

One of the Judges giving time and effort during the Qatar International Food Festival 2017

Held at the “Sheraton Grand Doha Resort & Convention Hotel”, Qatar. 2017 Certificate of Master Class successfully attended with Royal Steensma’s

Organized and Presented by Master Baker & “Chef Pâtissier Pascal Go Verde”

At The “Diplomatic Club”, Doha, Qatar.

2017 Certificate of Excellent Master Class Awarded

By Qatar Tourism Authority & Qatar Culinary Professionals Hold at Hospitality Qatar. 2016, 2017, 2018 Academy of Experts- DGF “Gastronomy, Formation & Distribution”

Attended in Qatar Bakery and Pastry Innovations & Organized, Presented & Demonstration

By MOF Meilleur Ouvrier de France “Chef Pâtissier Benoit Visbecq”

Class Held with Greenhouse Foodstuff Trading LLC. In “Shangri- La Hotel”, Doha, Qatar. 2015, 2016 Training in Health, Safety & Environment Doha-Qatar.

Certified and Approved in Emergency First Aid included CPR and AED.

“D I S S” Doha industrial Safety Services…www.diss.com.qa 2015, 2016 World Pastry Champion “Chef Jordi Bordas” conduct a methodological Creation

Presented & Demo by Friendly Food & Ravi fruit at “The Diplomatic Club Doha”, Qatar. 2015 “Approved Judge Certificate” and “Listing in WACS Judges List”.

WACS Judging Seminar: Setting the International Standard for Culinary Competitors.

Organized by “WACS” The World Association of Chefs Societies,

“QCP” Qatar Culinary Professional & “QTA” Qatar Tourism Authority Doha, Qatar. 2015 Membership with “QCP” Qatar Culinary Professional under Golf Culinary Masters

Affiliated By “WACS” World Association of Chefs Societies. Doha, Qatar. 2015 U.S. Beef HRI Training Workshop

By “USMEF” U.S. Meat Export Federation & the National Cattlemen’s Beef Association

Apprehended and detained at “InterContinental Hotel The City” Doha, Qatar. 2014 Middle East Cold-Chain Management Food Safety Held in “Hilton Hotel” Doha, Qatar.

Certificate on Food Safety, Quality assurance and Store Profitability.

Participated with CPI Industry Dubai UAE, Municipality of Doha & Qatar Tourism Authority. 2013, 2014 Certificate of Professional Training Program Successfully Completed

Food Hygiene Control & Production, Cleanliness, Sanitizing, Product Handling & Health and Safety

Organized and Provided by Diversey Inc. for Cleaner Healthier Future

Diversey Care is the global leader in food safety and security, facility hygiene and product protection. 2013 Certificate of Participation in Seminar Philosophy on “Cultivating a Unified Team Culture”

Presented by Professor Arthur Carmazzi Founder of the Directive Communication Psychology

Provided by Mecton Resources Consultants at “Concorde Doha Hotel” Qatar. RESUMÉ

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2013, 2019 World Class Food Hygiene, Occupational Health & Safety “HACCP Professional Training”.

The Induction to HACCP Session, Provided by BOECKER and Hospitality Qatar.

All training courses are provided by accredited trainers, are certificated by the Royal Institute of Public Health, UK and recognized Worldwide. Doha, Qatar.

2010 Global Foods “Les Verges Bo iron” Kingdom of Saudi Arabia, Technical Demonstration

By Anthony Fernandez “Culinary Team at the Ritz-Carlton Hotel & Spa Bahrain

Exhibition whispered in “Intercontinental Hotel” Al Khobar, Saudi Arabia. 2005 – 2008 Courses & Training Completed:

“M.O.D Manager on Duty”, Train the Trainer, Time Management, Starwood cares for you, Leadership Overview, Health & Safety. 4 modules Six Sigma Council at Starwood Hotels, S.Q.C.

(Service Quality & Consistency), Exceed Customer Expectations. Food & Beverage Management, Food Control & Production, Sanitation, Cleanliness & Food Hygiene Control by Diversely lever division, Hospitality Sales & Marketing Management, Supervision, International Hotel Management & Security. Jun/Sept 2006 Formation Continue des Professionnels / Contrat Mission Framing & Expansion

Encadrement et Perfectionnement dans la Restauration Collectivité

HACCP (Hazard Analyses Critical Control Points)

EPARC Ets Public, Mairie d’Angers, St Barthélemy d’Anjou, FRANCE.

AGR Caisse des Dépôts et Consignations, Angers, FRANCE. 2006 Certificate Improvement in Pâtisserie & Chocolate.

Tuition with Stéphan Leroux “MOF” Meilleur Ouvrier de France

Seminar held at Bano Innovation Centre, Sole Agent for Middle East & Africa

“Puratos” Reliable partners in innovation. Beirut, Lebanon. 2001 Formation ICS International Culinary School “distributors DGF” FRANCE

Training Completion Certificate with DGF in Patisserie Teaching & Instruction with

Frank Michel “MOF/ Champion du monde Pâtissier” Meilleur Ouvrier de France

Planned by "CMB" Centre des Métiers de Bouche, Libreville, GABON.

Class assumed at “Intercontinental Hotel Okoumé Palace” Gabon, AFRICA. 10/95 – 03/96 Professional Brevet Certified of Kitchen, Pastry & Preparation to 10/94 – 03/95 Master Brevet of International Culinary & French Gastronomy

G.M.H of the National Education Ministry FRANCE

GRETA Hotel Management Professions, Academy of Paris, FRANCE. 01/94 – 03/94 Gastronomy Program and Culinary Demonstrations

Managerial Staff, Improvement in Food & Beverage and Hotel Management by Ministry of Labor and Vocational Training. Paris, FRANCE.

Formation in International Jury, Academy of French Gastronomy.

(RITZ Hôtel, AFPA) Ritz Escoffier by “Chambre des Métiers” Paris, FRANCE. 04/93 –10/93 As Certified “Cook Chef & Pastry Chef”

Certificated Diploma & Qualification, Perfection and Accomplishment in Food & Beverage.

System of Quality of Hotels and Tourist, Formation Professional Branch

Acknowledged by AFPA via Ministry of Labor and Vocational Training, Paris, FRANCE. RESUMÉ

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European Correspondence in the Member-States of the European Communities:

“CAP – BEP – CPP – CFP – BP – BM".

Most of My Training with Famous Chiefs:

Christian Constant, Alain Ducasse, Guy Savoy, Ghislaine Arabian, Since Highly Regarded Place,FRANCE

(Hôtel le Crillon, Elysée Le nôtre, Le Doyen, Golf Hôtel, La Grande Cascade, Le Pavillon Royal). 1986 – 1988

I T “Informatics Development Management at Lebanese University” Faculty of Economics Sciences & Administration. Beirut, Lebanon. 1985

Baccalaureate Mathematics, “Branch C”. Beirut – Lebanon.

Foreign Languages

French, English & Arabic: Read, Understand, Written & Spoken.

Computer Skills

Proficient with Microsoft Office Software (Windows, Word, Excel, Power Point, Publisher, Micros Systems, Civil Soft, Material Control, FFBM, Fidelio, Opera and Outlook)

Miscellaneous

Driving license: Category A & B within GCC Arab Country, France & European Union

First Aid Lebanese International Red Cross & Fire Training with “Beirut Fire Brigade”

Sport Activities: Municipal Certificate of Swimming Instructor, Paris – France

Hobby: Cross-Country Driving, Cars and Motorbikes. Paris – France

Musical activities: Folklore Theatre and Dance. Beirut – Lebanon

Career Objectives

I am passionate about my career, always in search of new tastes, dishes, and creation. Having good human relationship, I enjoy learning as well as sharing my culinary knowledge and my enthusiasm,

Continue to utilize my practical, educational & international experiences to teach & encourage my associates through expert hands on training & personal advice within the hospitality industry,

To enhance the lives of those I work and live with in countries that I reside.

References Available Upon Requests

Mr. Abdallah Mel hem. adhg5s@r.postjobfree.com Mobile +961-*-***-*** Area General Manager Makah & Medina, KSA, Starwood Hotels & Resorts Worldwide Inc.

Mr. Erik Vedsegaard. adhg5s@r.postjobfree.com Mobile +971-**-***-**** Complex General Manager at Four Points by Sheraton Dubai, Executive Office, Starwood Hotels & Resorts Worldwide Inc.

Mr. Pascal Gauvin. adhg5s@r.postjobfree.com

Vice President Operations Gulf, InterContinental Hotels Group MEA.

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