Chef Executive

André Georges Saroufim

Zgharta, Maaser Street

Tel: 009616 – 662 640

Mobile: 0 0961 3 - 78 32 62

Mobile: 002***********

E-mail: *****************@*****.***

*************@*****.***

Date of Birth: 02-03-1974, Zgharta

Nationality: Lebanese

Marital Status: Married with Two children

Skype ID: andre.saroufim

Objectives

I am looking for a position, which gives me the opportunity to upgrade my skills and my career prospects in a team environment.

Career History

2018-present: Kempinski hotel Kinshasa Congo Executive chef in charge of 5 outlets banqueting capacity till 700 pax

All day dining restaurant capacity of 250 seats

Italians restaurant capacity of 150 seats

Outside catering

Room service

2017 September – 2018: Lancaster plaza hotel Lebanon Executive chef in charge of 5 outlets

Daoud Bacha : Lebanese restaurant with capacity of 250 seat very popular restaurant

Prime 18: fine dining restaurant and cigar bar with capacity of 110

Seat French menu

Fume bar: an international restaurant and terrace capacity of 100 seat with international menu and breakfast buffet style

Room service: 24 hours room service international cuisine

Banquet: capacity of 400 seat with Lebanese and international menu

Sushi bar: capacity of 60 seat with sushi and sashimi menu

2016 – September 2017: Green Apple restaurant chain of Restaurant in Riyadh KSA in charge of the full production and operation team of the restaurants and delivering around 500 meals for member ship per day

2014- 2016: bay la sun hotel and marina 5 stars hotel 200 rooms king Abdullah Economic city Jeddah Saudi Arabia Executive chef in charge of 5 outlets all day dining out side catering banqueting room service terrace and pool side bare

o2012 – 2014: Crowne Plaza Beirut–Lebanon

Executive Chef – in charge of the Food & Beverage department handling all the Kitchen and F&B operation, putting the strategies of all the F&B outlets, yearly budgets and forecast

o2010 – 2012: Intercontinental Al Jubail Hotel, KSA

Executive Chef – in charge of 6 outlets: Mexican restaurant, all day dining, Lebanese restaurant, banqueting, outside catering, lobby lounge, snacks menu for the beach area

o2009 – 2010: Intercontinental Phoenicia Beirut – Lebanon

Chef de Cuisine in charge of Banqueting for around 1000 seats

o2007 – 2009: Intercontinental Phoenicia Beirut – Lebanon

In charge of Mosaic Restaurant (all day dining – capacity of 300 seats), the Lobby Lounge (24 hours dining) and Amethyste Pool Lounge

o2006 – 2007: Intercontinental Le Vendome Beirut – Lebanon

Chef de cuisine, in charge of the Main Kitchen, Room Service and Au Premier Restaurant (French Gastronomy Cuisine) – An average of 25 employees

o2004 – 2005: Intercontinental Le Vendome Beirut – Lebanon

Chef de cuisine in charge of Sydney’s Restaurant – An Average of 150 covers a day, open 24h a day and serves International Cuisine

oSummer 2005: Training at Jules Verne Restaurant, Tour Eiffel, Paris – 3 Stars Michelin with Chef Alain Rex

oSummer 2004: Training at La Pergolèse – 3 Stars Michelin Restaurant at Paris with Stephane Gabeaurio

o2002 – 2004: Intercontinental Le Vendome Beirut – Lebanon

Junior Sous – Chef at Au Premier Restaurant (French Gastronomy Cuisine)

o2001 – 2002: Intercontinental Churchill Hotel– London

Junior Chef de Cuisine, in charge of the International Restaurant and Oriental Promotions (all day dining restaurant and special events)

o1998 – 2000: Intercontinental Le Vendome Beirut – Lebanon

Chef de Partie Au Premier Restaurant (French Gastronomy Cuisine)

o1995 – 1997: Ehden Country Club (Lebanese Restaurant)

Sous chef

o1993 – 1995:Kasr El Noujoum Ehden (Arabic Restaurant )

Demi chef de Partie

o1992 – 1993: Al Naoura (Lebanese Restaurant)

Commis de Cuisine

o1990 – 1992: El Pollo (Italian Restaurant)

Commis de cuisine

Academic Qualifications

o1994-1995: TS Hotelier Dekweneh

o1991-1994: BT Hotelier : école Hôtelière de Zgharta

o1990-1991: Brevet College de Frère de la Salle

Personal Skills

oComputer Skills:

Microsoft Office (Word, Excel, PowerPoint), Internet

oLanguage Skills:

Arabic (Native Language) – Written, Spoken, Read

English (Good) – Written, Spoken, Read

French (Good) – Written, Spoken, Read

oHobbies:

Camping, Football, Swimming

Awards

oHACCP certified

oISO internal auditor

oTraining ambassador le Vendome intercontinental

oEmployee of the month of February 1999

oEmployee of the month of May 2000

Responsibilities:

oYearly budget, Forecast, Revenue & Food cost

oDuty of 55 employees

oMenu change every 3 months

oTraining

oFood hygiene and food handling

oHACCP comities

oMarket list orders

oImported orders

oISO auditor

References available upon request

Contact this candidate