CURRICULUM VITAE

PERSONAL INFORMATION.

Name: Antonios Yousef Souss.

Nationality: Lebanese.

Date of birth: 5th May / 1977.

Status: Married with children.

Mobile: +974-********.

E-mail address: adootw@r.postjobfree.com

Instagram: toni.souss

Home address: Al THUMAMA, Street 406, Villa 18.

DESIRED POSITION.

Executive chef. Specialized on International cuisine, a la carte dining, banqueting & buffets. OBJECTIVE.

To offer to my employer a creative, loyal and highly specialized Chef with front and back of the house skills, who uses very accurate leadership principles to motivate his people in order to provide signature service and ideal customer experience. SPECIAL SKILLS.

Particular expertise: Multi-ethnic buffets and setups, international cuisine, computer basic knowledge of MS. Also fluent in written and spoken English, French, and Arabic, excellent P.R. and customer interaction skills.

EDUCATION.

Technical Bachalor in Hotellerie – Zgorta – Lebanon North. Graduated on 1999 in Bt3 Hotelier

PROFESSIONAL EXPERIENCE.

Doubletree By Hilton Old Town, Qatar

January 11, 2021 till present, executive sous chef hired by Doubletree Hilton, acting like executive chef.

1. Overall responsibilities for the efficient and effective running of the kitchen and food production outlets, ensuring the operating cost are minimized. 2. Discuss with food and beverage director, restaurants managers, purchasing manager and pastry chef and chief steward all matters relating to the kitchen department. 3. Ensure a high standard of cleanliness, hygiene and safety practices throughout the kitchen with the assist of the hygiene manager.

4. In conjunction with the food and beverage director and the food and beverage controller, plan and implement menu design, creating suitable dishes and passing standard recipes to the food and beverage controller for costing

5. Purchasing orders, controlling and following up with the reputable suppliers and the purchasing team.

6. Ensure the kitchen food items are available for counting by the food and beverage controller during the period of food inventory in order to calculate the food cost 7. responsible for the smooth and effective running of the day to day operation of all food preparation areas, thereby ensuring the continued satisfaction of the guests 8. Liaise with the purchasing manager and the food and beverage controller to establish and maintain control of the standards for purchasing and receiving food items. Test and evaluate products for quality, paying particular attention to yield, holding qualities, market prices, wastage and usage of left-over.

9. Control the requisitioning of food quantities, based on forecasting volumes to achieves maximum profitability by avoiding over / under requested 10. Maintain and up-to-date knowledge of local and international market trends, in order to create food products which satisfy customer needs, thereby maximizing sales opportunities in food outlets.

11. Maintain an up-to-date knowledge of competitor’s food production 12. Plan, organize and control the efficient and effective utilization of all food production staff, e.g. control rotation planning and overtime

13. In conjunction with the personnel department, select and recruit suitable employees for the operation, always keeping within the headcount budget 14. Plan, implement and review the training and development of all kitchen personnel by ensuring that identified off and on the job training is carried out throughout the department and that full training records are maintained.

15. Establish effective and efficient office procedures in handling daily menus, banquet menus, purchase requirements, general correspondence, filing and records. 16. Get a contract with SGS Company to implement HACCP certification for the hotel

Blue Rose Hotel Qatar

June 2020 till January 5, 2021, executive chef hired by blue rose hotel Qatar. Pre-opening and opening.

1. Overall responsibilities for the kitchen planning and layout. 2. Create all the SOPs needed for the operation.

3. Create a Haccp standard.

4. Provide all menus needed with the cost study

5. Provide list with all the reputable suppliers and make SOPs to deal with. 6. Calculating the cost along with the budget and the P&L and set the forecasts. 7. Interview and recruited all team members, kitchen, pastry and stewards. 8. Stayed up to date with the purchasing and the marketing. 9. Control the orders based on the forecast.

10. Control the full manning in an efficient way and stay updated and communicate with HR.

La Cigale Luxury Hotel /leading hotel of the world/ Doha, Qatar. 19/06/07 (Pre-Opening and opening Team) production chef hired by La Cigale Luxury Hotel Group, leading hotel of the world, 2009 till 2016, chef de cuisine, 2016 till May 2020, head chef, help overseeing the daily operations and improve overall customer experience, signature & Fine Dining International all day restaurant of the Hotel, Le Cigalon buffet restaurant and a la carte, trattoria terraces and shisha bar garden a la carte,” take a way” section. Classic & Nouvelle International cuisine with an emphasis on fresh seafood, homemade pastas, Delicatessen, Imported Cheeses, Caviar and Fine Wines. Assisting the executive chef in the supervision of a staff of 175 Chefs across the Chinese, Japanese, Italian, French, Arabic, Mediterranean, Lebanese & Spanish open live cooking stations, as well as the International & Continental daily Buffet. Fully in charge of the outlets, process of hiring, training, inventory, ordering, HACCP standards, maintenance, advertising, personal customer service, public relations and menu planning of the whole outlets with the administrative paper for the staff and the operations. Report to the executive chef

InterContinental Phoenicia Hotel & Resort.

Beirut, Lebanon. 12/12/02 - 02/06/07. Production chef hired by the Intercontinental Hotels Group to oversee daily operations and improve advertising and customer experience in the buffet & a la carte all day restaurants of the Hotel. Full International & Oriental buffet with life cooking stations, breakfast, lunch & dinner, also a la carte 24/7 casual & International cuisine with an emphasis on fresh salads, a la minute sandwiches, finger food and Pastries. Supervising a staff of 22 in both restaurant kitchens. Responsible for ordering, HACCP standards, maintenance, personal customer service. Taking additional responsibilities in the other outlets and preopening member of other F&B operations across the hotel.

The Royal Villa / Prince. Feisal Bin Abdel Majid Bin Abdel Aziz. Jeddah, Kingdom of Saudi Arabia. 2001 / 2002. Private Chef hired by the Prince in Saudi Arabia to take care of the nutritional, personal needs and gastronomical demands of the Royal Prince

& his guests, in the daily meals and private banquets at the Villa.

InterContinental Le Vendôme Boutique Hotel.

Beirut, Lebanon. 1999 / 2001. Commis 1 hired by the Intercontinental Hotels Group to help in the daily operations and improve customer experience in the (45 and 150 pax), both a la carte Gastronomic & Casual restaurants of the Hotel. Full International specialties breakfast, lunch & dinner, with an emphasis on fresh salads, a la minute sandwiches, finger food, Pastries and main entrees. Belonging to a staff of 20 cooks. Preparing mise en place and cooking under supervision of the Chef de Partie & Sous Chef. Trained in the areas of pastas, fish and meat in the casual outlet. Initially trained in the meat section at the Gastronomical.

Big experience in pizzeria and snacks restaurants.training and working during my study years and summer time for these restaurants like( pizza hut, crepaway, florida beach )

ACHIEVEMENTS

Culinary Team of the month - InterContinental Phoenicia, Beirut / Lebanon. Aug - 2004.

Chosen Chef for the Lebanese Festival – New Delhi / India. InterContinental Eror – Apr – 2005.

Member in the HACCP team to implement the HACCP rules at la cigale hotel Doha.

Chosen Chef for assisting the” La Cigale team” Tabarka, in Tunis during the high season. HOTEL RELEVANT COURSES & TRAININGS.

Service Leadership – InterContinental Phoenicia, Beirut / Lebanon. May - 2007.

Food Handling Training - InterContinental Phoenicia, Beirut / Lebanon. Aug - 2004.

Health & Safety Training - InterContinental Phoenicia, Beirut / Lebanon. Aug - 2004.

Health & Safety Training - InterContinental Le Vendome, Beirut / Lebanon. Feb - 2001.

First aid training and CPR – la cigale hotel, Doha / Qatar. January – 2008.

Food hygiene and safety training-la cigale hotel, Doha/Qatar-July 2008.

HACCP training level 2-la cigale hotel, Doha/Qatar-July 2007.

Supervising food safety in catering-HACCP- level 3-la cigale hotel. Doha/Qatar- September 2008.

Intermediate HACCP training course-level 3- la cigale hotel. Doha/Qatar-December 2008.

Customer experience edge-leadership and coaching-la cigale hotel. Doha/Qatar-April 2009.

Customer experience edge-management orientation-la cigale hotel. Doha/Qatar-January 2009.

Customer experience edge-dining experience- la cigale hotel. Doha/Qatar-July 2009.

Complaint handling training-la cigale hotel Doha/Qatar-May 2010.

Supervisory skills topic 1: leadership-la cigale hotel Doha/Qatar-June 2010.

Supervisory skills topic 4: employee morale-la cigale hotel Doha/Qatar-May 2011.

Food and beverage kitchen leading quality assurance standards-la cigale hotel Doha/Qatar-April 17-18/2011.

Performance appraisal-la cigale hotel-Doha/Qatar-September 2011.

Check your service attitude-la cigale hotel-Doha/Qatar-September 2011.

Level 4 award in managing food safety in catering-la cigale hotel-Doha/Qatar- December 2011.

Super lead training-la cigale hotel-Doha/Qatar-February 2012.

HACCP implementation-la cigale hotel-Doha/Qatar march 2012.

HACCP certified for la cigale hotel (HACCP tem member). All the above courses are documented and have their respective Certificates & Diplomas of achievement; all can be released upon request. HOBBIES AND INTERESTS.

I enjoy music, outdoor sports, learning languages, traveling, learning about wines, new culinary tendencies and spending quality time with my family. STRENGTHS.

Very disciplined and motivated in my career. Strategic planning cost control and budgeting to ensure profitability. Consider the entire team to be important and I am always open to new and fresh ideas from my staff. Very strong at improvising and work well under stress and deadlines. I pride myself on the ability to motivate and inspire others in order to help them reach goals.

REFERENCES.

Available upon request.

Contact this candidate