Executive Chef Consultant

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Hospitality Culinary Consultant

Recruiter – Food Stylish

Gmail: ***********@*****.***

Instagram: Guysemaan74

KSA : 009****-*-***-***

LEB: 009**-*-***-***

History

I have resumed my culinary consultancy services to entrepreneurs, manufacturers, small ventures and start- ups from creation of concept to commercialization. having over 29 years’ experience in the culinary industry as Executive Chef or Culinary Consultant, I will work with you to launch your new concept and make it a successful and unique attraction or help you optimize your business and bring it to the next level. A wealth of experience in various foodservice environments from hotels, wedding venues, catering, corporate food, bistros, photo shooting, to independent eateries. Extensive experience in creating concepts and restaurants opening with exceptional cookery and culinary skills with exceptional knowledge in French and International Cuisine, Lebanese and Mediterranean. Excellent consultancy projects to create new concepts and unique outlets; menu and recipe composition, servings, cooking techniques, weekly food offerings, themed meals and other valuable skills including customer service, branding, marketing, project management, new menu rollout, HACCP/Food Safety, operations and financial acumen. Based in Riyadh

My team is a freelance well certified culinary hospitality professional specialist are pledged to support a provision of menus

Recipes, designs, manuals and systems with education and monitoring to provide accessible self- improvement

And forward mobility of any labor force we create or impact.

We are committed to promoting, supporting and developing the culinary heritage of any community for which we are privileged to contribute our values and expertise

Creating and developing any concept

Provide menus, recipes, production standards and full culinary services

Develop structure of culinary and services staff positions and supported training education and technics

Design theme, concepts, kitchen layout and operating structure of foodservices spaces

Assisting existing businesses in menu development and maximizing profitability

Retail and industrial food product development

Supply ongoing support and mentoring for management and culinary staff

Identifying demographics and analyzing competition nutritional competency, contemporary food trends

No matter the size of the budget or project we will solve it 2

KEY QUALIFICATIONS

Excessive mastery in cooking philosophy and techniques

Progressive experience in diverse restaurant and food service settings

Profound experience in multinational cuisine recipes

Demonstrated the ability to develop resourceful products and menu items to meet both timelines and given resources along with the set project character.

Proven ability to produce quickly under pressure, without compromising on quality

Post certification training in cuisines and food systems

In depth knowledge of safe food handling

High-end managerial skills

Recruiting freelancer for hospitality firms

Teaching Hospitality Baking and pastry courses in the Lebanese American University Consulting and Work Experience:

Paesano Forno – Authentic Italian Cuisine Sept 2021 Developing the concept by creating an authentic Italian cuisine Oven baked Wood Pizza – Pasta- Salads – Risotto - Sandwiches - Desserts

Ghost kitchen Dubai 2021: Consulting Chef

International diner concept

Developing the concept

Creating the menu

Kitchen flow and equipment

Packaging and design

Menu engineering Food market list

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The Red Sea Project, Saudi Arabia:

A luxury destination created around one of the world’s hidden natural treasures The site encompasses an archipelago of more than 90 pristine islands, miles of sweeping desert and dramatic mountain landscapes. The ambitious vision to deliver unforgettable, personalized experiences in a stunning environment is also matched by the commitment to offer access to some of Saudi Arabia’s most important cultural treasures, to protect, preserve and enhance the local environment and to set a new standard in sustainable development. In particular, the Red Sea Project will mitigate carbon dioxide emissions, waste production, and light and noise pollution, maintaining the destination at a level equivalent to a Marine Protected Area

January 2021- Sept 2021- Hotel Chef & Beverage Manager One of the biggest projects in GCC- 28,000KM starting 2018 end 2030 90 Islands – 50 hotels- 8,000 rooms- International Airport- Costal Village City for around 20,000 Citizen Hospital – School- shopping mall- shops- Gardens-

Working on the pre-opening phase of the Turtle Bay Hotel 145 rooms- Swimming pool All day dining restaurant- A la carte menu- Grab & Go – Outside catering 3

Intercontinental Hotel - Executive Chef October 2018- Dec 2020

• Handling the hotel F&B operations that includes 160 rooms including royal sweets and presidential

• All day dinning international and Saudi food-

• Indian restaurant- Lebanese restaurant- banquet- outside Catering – wedding- special events- coffee

• Afternoon tea- the lobby- room service- Club Lounge

• Renovate the menus off all the outlets

• Four wedding ball rooms- Five meetings rooms-

• Central kitchen and pastry- Daily Outside catering- increasing the revenue of the F&B up to 30%

• Maintain a stable Food cost around 27%

• Achieve the Goals, Target, Budget, and GOP

• Responsible for 40 Staff from different nationalities-

• Renovate all the equipment of the central kitchen, butchery, dishwashing area- pot wash-bakery,

• Train the staff on new cooking technics and recipes

• Working on developing the skills, the motivation, the creativity, the experience for everyone by sharing

• Them all my work and personal experience

• Attend all training sessions in food safety, food hygiene, food handling, brand standard and lots more

• Weekly seafood night- Friday brunch- Thursday Lebanese night-

• Organize weddings and special events, Ramadan, for more than 1000 guests

• Life cooking display Outside catering- Life Pasta station- Shawarma- Burgers- Falafel- Saj- BBQ grills-

• Life Charcoal Ouzi cooking- served in markouk bread bites Wedding Buffet Saudi Traditional Food Pastry Display International Buffet Teriyaki chicken skewers Trio Black Angus Steak Roasted stuffed chicken Roll Seafood Tepas 4

Tabbouleh Quinoa Trio Cold Mezza Smoked Salmon Sea Food Plate Risotto Asparagus USDA Prime Grilled Sirloin Dry Aged Porterhouse Pan fried Seabass

Feren w Fekhara- Achrafieh 2018 Consultant chef

Lebanese and international fern that includes traditional Lebanese hot mezza served in oven baked Fekhara Including Italian pizza -opening in September 2018

Raw- café Dbayeh- 2018 Consultant Chef

New concept that will be open soon, Lebanese, and international menu Developing the concept- creating menu- kitchen map and flow- Recruiting- training- launching the café resto in July 2018

Shaw-Rema new concept In Baabdat own by Me

Shawarma snack- roasted and grilled chicken- cold and hot mezza Including catering and special events

Donar osta- Jordan - Jabal Amman- Feb 2018 Consultant chef Opening a new Lebanese Shawarma concept in Jordan

Arsoun Village / Lebanon - April 2017 – Consultant Chef Project manager- Arsoun village Mount Lebanon, the recreation and sports camping concept, that includes, Tirolian- hiking- fire nights with singers and music- sports entertainments Developing the concept- Assisted in further detailing, restaurant, and menu development Lead the recruiting, training, preopening and opening team supervision and direction.

Theatro Restaurant / Cairo - April 2017 t- Consultant Chef Developed the concept and create an authentic international menu to desserts Traine the staff

La Maison du Dessert- Salon de thé / Lebanon - May 2017 - Consultant Chef Created the overall concept from menu mix to the on-site deliverables Perfected the specialized French traditional pastry menu

Ousha / Khobar KSA - 2016 - Consultant Chef

Assisted in developing the concept and worked closely with the construction designer Created the menu items and pricing structure

Training the staff training during the preopening and opening phase.

La Taberna Pub Restaurant Taverna concept / Cairo - January 2017 - Consultant Chef Supported in developing the overall concept along with recruiting and training staff Detailed the menu items and the required utensils for the project 5

Café Ole Kaslik - Koulei3at Lebanon - September 2016- January 2017 – Consultant Chef Evolved the menu- created new items and given a detailed brief for the staff. Succeed in making operations more efficient and in turn implemented a high-end standard quality in food taste and its presentation.

Mantoura - Zgharta / North Lebanon 2016 – April2017 - Consultant Chef Developed the concept - restaurant and bar

Involved in the restaurant design, the menu, the kitchen map and flow, trained the staff Pre-opening and opening

Lebanese Diner - Cairo Egypt. / August 2016- - Consultant Chef Developed the concept

Creating the menu -

Training the staff - Launching the restaurant

Reston hotel – Lebanon: February 2016- 2018 - Consultant Chef Prepared the detailed menu mix for special events and weddings Conducted weekly spot visits to control the food quality and hygiene.

Helo w Melih- Lebanon/ March 2016- December 2016 – Consultant Chef & Recruiter Developed the menu by adding some international dishes with a local twist

Abou Shanab Snack - Baabdat Lebanon/ April 2016- 2018 Owner & Operation partner Implementing and executing a Lebanese distinctive concept, shawarma, roasted chicken Sandwiches- special events and catering

Raw café – Dbayeh- New concept 2018 Consultant chef Raw is one of the famous night club- the owners decide to open raw café Resto- Developed the concept- create the menu, work on the kitchen flow and equipment- recruiting staff Training and do the opening

Al Mouajjanati- Hamra New international Bakery Concept 2018- Consultant Chef Project Develop the concept by creating more than 75 Lebanese and international bakery and Danish pastries

Ginger Restaurant Tripoli 2017 – Consultant Chef Renovate the menu by creating new international dishes Training the staff

Le Gourmand Pastry –Tripoli 2017- Consultant Pastry Chef Renovate the pastry menu- adding a wild selection of new French and international pastry items Training the staff- working on the purchasing items-

Salameh Catering- Jbeil 2016- Consultant Chef

Salameh Catering is one of the famous in Jbeil that do more than 1000 catering yearly I developed the menu; create new dishes- especially for Christmas and New Year Preparing more than 200 Christmas turkey- duck- lamb- gigot- rabbit- and lots more 6

Baguette &Co – Rabieh2015- Consultant Chef

Baguette& Co is a concept like Paul and Eric Kaiser- Fresh daily croissant- sandwiches- salads - desserts- Develop the concept- create the menu- recruit and Trained the staff- launching the restaurant

Las Salinas Resorts -Anfe 2015- Consultant chef

Develop the concept of the restaurant that serves all the guests on the beach and chalets International and oriental cuisine including burgers, pizza and sandwiches

Versailles Bakery / Jeddah KSA: 2016 - Consultant Chef Expanding the concept of a homemade French bread to more specialized offerings

Capo Grillo Express Jeddah KSA / November 2015 – March 2016 - Consultant Chef Enhanced and implemented concept, invigorated the staff, reconstructed the menu and amended interior to fit the concept character.

Kapital kitchen - Riyadh KSA / November 2015- until Feb 2016 - Consultant Chef Developed the concept, creating menu, training staff, lunching the restaurant

Riviera hotel and resort - Guinea Conakry Africa / October 2015- Nov 2016 - Consultant Chef Renovated the menu and trained the staff

Creating new dishes according to the African market

Jounieh Suit Hotel – Lebanon / September 2015 - Consultant Chef and Recruiter Create and develop the concept of the all-day dinning and a la carte menu Recruited the kitchen staff and train them on the menu

Reston Hotel Lebanon/ Nov 2014 – February 2016 - Consultant Chef Renovated the menu, kitchen set up, recruiting, and training staff, Hygiene courses, cooking, technics

Cro Magnon – Zeitouna Bay 2012- 2015- Executive chef Cro Magnon is the first American 5 steak house restaurant in Lebanon that serve the following selection of USDA Prime Black Angus Dry Aged meat- Fresh lobster in aquarium- fresh oysters- caviar- Cod Fish- fresh tuna loin- imported wild vegetables- selection of special starters- salads- main dishes and homemade desserts

Cro achieved a yearly sale that crosses 3 M$ with a food cost less than 30% Cro received a certificate as a 5 steak house restaurant from Bureau Veritas

ST ELMO’S - Zeitouna Bay- 2013- 2015- Executive chef St Elmo’s is one the first unique American Brasserie that serve a wild selection of American and international dishes- yearly sales cross 4 M$ more than 4000 burger monthly Food cost less than 30%

Lakmet Gebran –Achrafieh 2014 Owner of Cro Magnon & St Elmo’s- Consultant chef Lakmet Gebran is concept like Kababji – that serve the authentic Lebanese and Mediterranean sandwiches-

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Capital Group Dubai 2007- 2008 Executive Chef

Managed a huge operation in a Central kitchen that operates 24 hours

(more than 75 employees from different nationalities) Capital Hotel – Capital Residence- Moscow Hotel- Broadway Hotel – La Gaufrette Restaurant 5 branches

Open a Lebanese restaurant AL Bazerkan in JBR- Jumeirah Beach Residence in 2008 Intercontinental Phoenicia Hotel –Head chef- Cafe Mondo Italian Restaurant 2006 Managing the Italian restaurant operation

Creating new dishes and recipes

Further working projects from 1993- 2006:

Le Log –Faqra- 2005 – Executive chef

DANIEL’S RESTAURANT 2005

Le Particulier Restaurants- executive chef 2004

Poetica Restaurant 2003 2004- executive chef

ASIA Restaurant 2002- executive chef

Atlantis Pub & Jules Verne Restaurant 1999-2002

La Piazza Restaurant 1999

Circus Restaurant 1999

Abella's Superstore 1998

Marriott Beirut Hotel 1998

White Tower Hotel 1997

Suk-O-Tai Restaurants Thai seafood 1995-1996

Les Suites Hotel - Beit Merry 1993-1996

Other Consulting projects

Chocolicious Dbayeh – international rest & coffee shop

Food Halls - Eric Kaiser – Grillia- Geant City Mall

P’tit Creux restaurant- Achrafieh

Lina’s Café Resto

Beiruf Roof Top- Downtown

Roomers restaurant lounge - Gemayze

In Beirut-Pub & restaurant -Mar Michael

Australien Embassy – Privat chef 4 years

Nestlé tollhouse café – Consultant Chef.

Maison M- Beirut – 2010- 2011 Pastry chef

Music Hall Downtown- Consultant chef

AL SAFAT PLAZA Bhamdoun- 2008- Executive chef

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Working and Training with International Chefs

Worked and learned the basics of pastry, chocolate, entremets, sugar, ice cream from the renewed Chefs:

Fabrice Daniel: French Pastry Chef from Le Notre, Maxim’s, Fauchon, Cordon Bleu Master Chef

Yorn Hayrich: Executive Chef Marriott Hotel

Christian Fernaud- Marriott 1998- and Dubai 2006 – training sessions

Chef Patrice: French chef at Circus Rest

Rosario Cappellini: Italian Chef La Piazza Rest

Marc Florian: French Chef Jules –Verne & Atlantis Rest

Chef Jean Claude: French Chef Jules –Verne Resto

Chef Rayon: Pilipino Chef Sushi Bar, and Asia Rest

Chef Jean Jacques Charial: French Chef 2 Stars Michelin

Chef Marian Gandon: Executive Chef Phoenicia Intercontinental hotel

2009: – Training and Execution

Master Martini - Bologna Italy - Attended intense and professional course in pastry and bakery Teaching in L.A.U Lebanese American University- 2011- 2014- 2015- 2018 Teacher chef - Kitchen- Pastry- Bakery - Hospitality training May 1993 - July 1993 Al Kafaat Hostelry School - Ain Saadeh Training program in Lebanese Cuisine

1990-1993 Y.W.C.A –English courses.

1988 - 1989 La Sagesse College - Jdeideh El Metn

Languages

English, French, Arabic (Fluent spoken, Read and Writing) Computer Skills - Microsoft Office Word, Excel Internet Hobbies - Basketball, Reading, Hunting,

Courses & Awards

Attended a course of HACCP in Dubai

HABC High field Awarding body for compliance (G.W.R) Award in food safety

Certificate in food hygiene level 3

Winning Horeca competition in 1998 – making the Marriott Hotel in sugar Certificates

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