Executive Chef
Resume:
FOUAD BERRY
Doha, Qatar
Phone: +974-********
Email: **********@*******.***
Job Objective
To enrich and developed my experiences. I believe I can be a very great asset to your company. I am hard worker and I put a lot of my efforts and integrity in my work. I have ambition and willpower to success and realize the growth, development, and benefits for the company. EDUCATION, TRAINING AND PROFESSIONAL CERTIFICATES
Certification for the Food Services Company with ISO 22000:2018 Food Safety Management System and ISO 9001:2015 Quality Management System for the period from May 2021-To -April 2024 Participation of CX Qatar Virtual Confex. 28-July- 2021 Attending the webinar of Handle Difficult Conversation at Work by Qatar Skills Academy 05-Oct-2020 Attending Training Course of LEAN SIX SIGMA Awareness-09-Dec- 2019 HACCP Certificate to all Ezdan Hotels F&B Department (2018-2020) HACCP Food Safety Training level 2 & 3 (Boecker Food Safety) 2018-2019 Appreciation Certificate from the COO for the Participation at City Scape -Qatar 2016 Outstanding Manager on year 2014 at Ezdan Holding Group Innovation in Groups and Teams Training at Carnegie Melon University, Qatar (Nov-2015) First Aid Training by Hamad Hospital
Executive Training on Administrative Capacity Building by DR. Sayed Al-Khouly (Sep-2014) Negotiation & Conflict Resolution at Carnegie Melon University, Qatar (Mar-2014) Outstanding Performance during the 1000 Pax VVIP Function October 2013 Digital Marketing and Management of Tourism Training Seminar by Qatar Tourism Authority (2011) Induction to Hygiene Officer Program at Diyafa 2010- Doha (Boecker Food Safety) Successfully completed Hotel Management BT3, Bir Hassan Hotelier Lebanon (Aug 2004) Resume, Page 2
PROFESSIONAL EXPERIENCE
Food Services Company (Opera Catering-Opera Patisserie-Takeaway Restaurant) Director of Food and Beverage / Marketing October 2019- Present Duties and Responsibilities:
Responsible for managing food costs, upholding menu standards, and controlling inventory.
Involve with all a full-service hospitality establishments' day-to-day functions, including staff management, guest interactions, office administration duties, vendor communications, and labor costs.
Persistently assuring high levels of food safety, hygiene and sanitation standards. Thus, ensuring compliance with local law, food safety standards, general work safety, HACCP policies and procedures
Plan and track departmental revenue budget, manning budget, and FF&E/SOE Budget.
Implement the Menu engineer for cost controller team to decrease the food cost and increase the profit.
Implemented a quality training program, valuing employee contribution, creating incentive program and turning performance into compensation and company goals, significantly reduced management and staff turnover.
Developing and manage food and beverage annual budgets including capital expenditures.
Developing a pricing strategy that maximizes profits and considering customer satisfaction.
Developing and managing advertising campaigns.
Building brand awareness and positioning.
Evaluating and maintaining a marketing strategy.
Directing, planning and coordinating marketing efforts.
Developing each marketing campaign from the start to finish.
Handling social media, public relation and content of marketing.
Prepare the marketing calendar plan of all company for the full year including all expenses. Ezdan Hotel West Bay / Ezdan Palace Hotel (Doha - Qatar) Director of Food and Beverage Mar 2016– Feb 2019
Duties and Responsibilities:
Responsible for managing food costs, upholding menu standards, and controlling inventory.
Create event-specific menus for occasions such as banquets, conventions, and catered meetings.
Menu maintenance and event management
Involve with all a full-service hospitality establishments' day-to-day functions, including staff management, guest interactions, office administration duties, vendor communications, and labor costs.
To co-ordinate with all large group meeting/banquet planners their specific group requirements with the services & facilities offered. This includes proposals, contracts, estimated and actual function statements. With banquet or conferences, the Chef is to be included in food related discussions.
Persistently assuring high levels of food safety, hygiene and sanitation standards. Thus, ensuring compliance with local law, food safety standards, general work place safety, and HACCP policies and procedures
Participation and input towards F&B Marketing Planning and activities.
Works closely with all F&B Supervisors and executive Chef to ensure the hotel is in full compliance with licensing, regulations, Health & safety policies, Food Hygiene regulations and other local policy and procedures.
Plan and track departmental revenue budget, manning budget, and FF&E/SOE Budget. Resume, Page 3
Ezdan Hotel West Bay (Doha – Qatar)
Banquet & Catering Manager July 2011 – February 2016 Duties and Responsibilities:
Create and maintain menus that satisfy guests.
Responsible for promoting, selling and delivering Catering services to clients
(Corporate/Government/Private segments) in a professional, seamless & flawless manner.
Responsible for managing food costs, upholding menu standards, and controlling inventory.
Responsible for the hiring, scheduling and training a hospitality culture so as to attract and retain the best diverse talent, and overseeing the planning, coordination & execution of daily operations
Create event-specific menus for occasions such as Weddings, conventions, and catered meetings…etc
Involve with all a full-service hospitality establishments' day-to-day functions, including staff management, guest interactions, office administration duties, vendor communications, and labor costs.
To co-ordinate with all large group meeting/banquet planners their specific group requirements with the services & facilities offered. This includes proposals, contracts, estimated and actual function statements. With banquet or conferences, the Chef is to be included in food related discussions.
Maintain high standards of service, culinary and overall hospitality experiences at all times for all events with attention to details such as set up, timely preparedness and grooming of staff.
Participation and input towards F&B Marketing activities.
Preparation of Sales Promotions & Mailings.
Works closely with all F&B HODs to ensure the hotel is in full compliance with licensing, regulations, Health & safety policies, Food Hygiene regulations and other local policy and procedures.
Plan and track departmental revenue budget, manning budget, and FF&E/SOE Budget. Ezdan Hotel West Bay (Doha – Qatar)
Executive Chef & F&B Manager Jan 2010 – Jul 2011
Duties and Responsibilities:
Responsible for the consistent preparation of innovative and creative cuisine of the highest quality, presentation and flavor for the dining rooms, banquets and other food facilities, resulting in outstanding guest satisfaction.
Responsible for the smooth running of the kitchen and manage areas of profit, stock, wastage control, hygiene practices and training within the kitchen
Develops daily requisitions from food storeroom and butcher shop
Develops daily specials for offering in restaurant
Monitors and controls portion size and par levels Le Park Hotel, (Doha Qatar)
Executive Chef & F&B Manager Jul 2006 – Nov 2009
Duties and Responsibilities
Responsible for the consistent preparation of innovative and creative cuisine of the highest quality, presentation and flavor for the dining rooms, banquets and other food facilities, resulting in outstanding guest satisfaction.
Responsible for the smooth running of the kitchen and manage areas of profit, stock, wastage control, hygiene practices and training within the kitchen.
Works closely with all F&B team to ensure the hotel is in full compliance with licensing, regulations, Health & safety policies, Food Hygiene regulations and other local policy and procedures.
Develops daily requisitions from food storeroom and butcher shop Resume, Page 4
Develops daily specials for offering in restaurant
Monitors and controls portion size and par levels
Plan and track departmental budget
Leon de Bruxelle 5-star Belgium Restaurant, (Beirut Lebanon) Chef de Cuisine Jan 2006 – Jun 2006
Duties and Responsibilities:
Prepares, works along with and/or directly supervises kitchen staff in the preparation of all foods
Assists the Chef’s office with monthly inventories
Takes a pro-active role in the daily operation of the kitchen for quality of product and sanitation
Develops daily requisitions from food storeroom and butcher shop
Advises Chef’s office as to needed products for ordering purposes daily
Develops daily specials for offering in restaurant
Develops line of communication with front of the house management and staff with daily line-ups and other opportunities
Directly executes special dinners and menus that are held in the restaurant
Establishes training standards, prep standards for all stations of the kitchen
Develop new menu suggestions for implementation for menu change as requested by the Executive Chef
Monitors and controls portion size and par levels
The ability to complete any reasonable tasks assigned by the Executive Chef, Executive Sous Chef or General Manager
Reports all member / guest complaints to the Chef’s office and assists in resolving complaints
Reports any immediate engineering repairs to the respective department and follow-up with the Chef’s office
La Stresa, Italian Restaurant 5-Star, (Beirut Lebanon) Chef de Partie Sep 2004 – Oct 2005
Duties and Responsibilities:
Takes care of daily food preparation and duties assigned by the superiors to meet the standard and the quality set by the Restaurant.
Follows the instructions and recommendations from the immediate superiors to complete the daily tasks.
Coordinates daily tasks with the Sous Chef.
Responsible to supervise junior chefs or commis.
Able to estimate the daily production needs and checking the quality of raw and cooked food products to ensure that standards are met.
Knowledge of all standard procedures and policies pertaining to food preparation, receiving, storage and sanitation.
Full awareness of all menu items, their recipes, methods of production and presentation standards.
Ensure effective communication between staff by maintaining a secure and friendly working environment.
Personally, responsible for hygiene, safety and correct use of equipment and utensils.
Checks periodically expiry dates and proper storage of food items in the section.
Consults daily with Sous Chef and Executive chef on the daily requirements, functions.
Daily feedback collection and reporting of issues as they arise. Resume, Page 5
Tanmia Restaurant (Beirut - Lebanon)
Chef de Cuisine Nov 2003 – Jul 2004
Duties and Responsibilities:
Prepares, works along with and/or directly supervises kitchen staff in the preparation of all foods
Responsible with Restaurant Manager about the monthly inventories
Takes a pro-active role in the daily operation of the kitchen for quality of product and sanitation
Develops daily requisitions from food storeroom
Develops daily specials for offering in restaurant
Directly executes special dinners and menus that are held in the restaurant
Establishes training standards, prep standards for all stations of the kitchen
Develop new menu suggestions for implementation for menu change as requested by the Restaurant Manager
Monitors and controls portion size and par levels
Reports any immediate engineering repairs to the respective department and follow-up with the Restaurant Manager
Park 11 Restaurant, Italian & French Food (Beirut-Lebanon) Chef de Cuisine Jan 2002 – Oct 2003
Duties and Responsibilities:
Prepares, works along with and/or directly supervises kitchen staff in the preparation of all foods
Responsible with Restaurant Manager about the monthly inventories
Takes a pro-active role in the daily operation of the kitchen for quality of product and sanitation
Develops daily requisitions from food storeroom
Develops daily specials for offering in restaurant
Directly executes special dinners and menus that are held in the restaurant
Establishes training standards, prep standards for all stations of the kitchen
Develop new menu suggestions for implementation for menu change as requested by the Restaurant Manager
Monitors and controls portion size and par levels
Reports any immediate engineering repairs to the respective department and follow-up with the Restaurant Manager
Cadmos Hotel, (Beirut Lebanon)
Executive Chef Jan 1996 – Dec 2001
Duties and Responsibilities
Responsible for the consistent preparation of innovative and creative cuisine of the highest quality, presentation and flavor for the dining rooms, banquets and other food facilities, resulting in outstanding guest satisfaction.
Responsible for the smooth running of the kitchen and manage areas of profit, stock, wastage control, hygiene practices and training within the kitchen
Develops daily requisitions from food storeroom and butcher shop
Develops daily specials for offering in restaurant
Monitors and controls portion size and par levels Resume, Page 6
Khayat Shipping Group, Fast Agency, Fast Three Ship (Beirut – Lebanon) Head Chef Apr 1995 – Dec 1995
Duties and Responsibilities
Prepares, works along with and/or directly supervises kitchen staff in the preparation of all foods
Responsible with Restaurant Manager about the monthly inventories
Takes a pro-active role in the daily operation of the kitchen for quality of product and sanitation
Develops line of communication with front of the house management and staff with daily line-ups and other opportunities
Establishes training standards, prep standards for all stations of the kitchen
Monitors and controls portion size and par levels
The ability to complete any reasonable tasks assigned to me.
Reports any immediate engineering repairs to the respective department and follow-up with the Restaurant Manager
Mandarin Restaurant, Mediterranean Food (Beirut Lebanon) Assistant Chef May 1994 – Apr 1995
Duties and Responsibilities
Preparing and cooking ingredients necessary and assisting in all sections of the kitchen as directed by the Head Chef
Maintaining high levels of service
Assisting and monitoring stock, including stock rotation
Ensuring minimum kitchen wastage
Keeping all working areas clean and tidy and ensure no cross contamination
Learning skills and recipes from other members of the department and applying them
Complying with all company policies and procedures and all statutory regulations and food hygiene policies.
Ensure that food storage areas are maintained in accordance with the company’s Food Hygiene, Healthy and Safety and Environmental policies and procedures
Any other reasonable duties required by the Head Chef or General Manager KEY S TRENGTH AND SKILLS
Excellent interpersonal and communication skills
Approachable, friendly with positive attitude
Experience in resolving customer issues/complaints as well as overall excellent customer service required
Proficient in computer software including Microsoft Word and Excel
Solid time management, organization and prioritization skills
Proven ability to effectively build and foster a team environment
Ability to make decisions in a fast-paced environment
Ability to effectively communicate verbally and non-verbally with others
Ability to work with all personality types even in adverse situations
Ability to prioritize, anticipate situations, and take quick action Resume, Page 7
Ability to manage multiple projects and recommend/implement effective solutions
Demonstrated commitment to customer service
Excellent problem solving/decision making skills
Ability to work independently and proactively in a fast-paced environment PERSONAL INFORMATION
Date of Birth: March 1, 1976
Nationality: Lebanese
Marital Status: Married
Weight: 85 Kg
Heights: 182 Cm
Language: English and Arabic
REFERENCES
Available upon Request
Contact this candidate