Executive Chef Customer Service

PROFILE

Award winning executive chef with more than a 14 year career in food

preparation and kitchen, banquet, and a la carte operations for leading restaurants. Culinary innovator known for producing top-quality, creative products contributing to revenue growth while simultaneously reducing food and labor costs. Proven ability to effectively lead multi-outlet fine dining and high-volume operations. Trained at the International Culinary Academy and Le Cordon Bleu. Superior leadership, coaching, and team building skills praised by senior management. Committed to creating memorable dining experiences for all guests. Thrive in high-pressure environments. Passion for food and flawless service.

Reviews

http://www.newsobserver.com/2007/05/18/71881/bentleys-retooled.html http://www.newsobserver.com/2008/01/11/93162/old-world-meets-new.html http://www.newsobserver.com/2009/11/18/197211/a-chef-and-a-ballerinas- tasty.html

Areas of Expertise

Multi-Outlet/High-Volume Operation - Budgeting Management Creative Menu Development - Fine Dining/A La Carte/Banquet Service Price Structuring and Cost Containment - Team Building and Training, Special Event Planning

Summary of Qualifications and Expertise

Safety and Sanitation - Quality Control - Profit Enhancement, Inventory Purchasing - Guest Relations - Product Development Mastery of cooking philosophy and technique - Full catering experience, planning, design, and implementation, Ability to drive performance and communicate business plans, Proven ability to produce quickly under pressure, without sacrificing Alexander Azzam

********@*****.*** Cell : 213 - 7009230 Raleigh, Nc quality, Delivered more than 10 in house Seafood, Italian and French food preparation, trainings to approximately 80% of the company employees Recruited, trained, and managed many teams where more than 80% of the subordinates developed to be promoted

Ability for crisis management and ability to diffuse highly charged situations Commitment to providing an atmosphere of exceptional employee morale and Impeccable customer service

Expert in setting the policies and procedures of start up restaurants Full understanding of all key health and sanitation concerns Self-motivated, strong leader with excellent communication skills Member - American Culinary Association

Developed and opened the 1st Osteria in the Triangle area in North Carolina, September 2007

Featured Chef in Cary Magazine and Wake Living, September 2007 - November 2008

Featured Culinary Stylist in Pittsburgh City Paper, March 2006 Featured Chef in nationally recognised Pittsburgh travel and tourism magazine, “The Point,” June 2002

Completed training program at Semi-Ramis Intercontinental Hotel in Cairo, Egypt, Completed internship at Le Cordon Bleu - Paris, France Opening several Italian restaurants in Pittsburgh including, The Bravo Franco! And The Pittsburgh Fish Market, Bravo Italian kitchen

Lead Executive chef formula one Miami

Creative edge event ( Miami ) Formula 1 grand prix (march 2 / may 2022 ) Private contract 5200 cover

6 different station high end quality ingredients, presentation delegation and logistic all menu and enhancement of the food product Support all team members to reach quality and ensuring consistency and effectiveness

EXPERIENCE

Executive chef Cataluna jax FL December 2023 / current Develop Spanish, Italian restaurant lounge concept 280 seats modern dinning high volume

• Work closely with vendors to obtain the highest quality offerings at the most reasonable price.

• Provide direction for menu development.

• Determine how food should be presented, and create decorative food displays.

• Improve service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.

• Interact with guests to obtain feedback on product quality and service levels.

• Empower employees to provide excellent customer service. Establish guidelines so employees understand expectations and parameters. Ensure employees receive on-going training to understand guest expectations.

• Control the elements that determine profit and loss. Responsible for all major kitchen/restaurant operating expenses. Set margins and manage the business against projections.

Corporate Executive chef

Red plants llc Table 9 / catch 109 / red fish grille march 2022 / December 2023

Three deferent concepts 12.2 million revenue

• Responsible for the development and enhancement of the food product that is presented to guests. Make changes that respond to the marketplace and to guests’ needs, both present and anticipated. Recommend changes to the food product. Use market research to develop new products and menu concepts.

• Responsible for maintaining quality of food product and ensuring consistency in food delivery and standards.

• Work in support of team goals and measure effectiveness through the Food & Beverage profit and service performance of the hotel. Ensure that all goals are geared toward exceeding guest’s expectations. Participate in long range planning.

• Responsible for the selection, training, and development of the personnel within the department; planning, assigning and directing work: appraising performance; rewarding and disciplining employees; safety; addressing complaints and resolving problems; and overseeing departmental matters as they relate to federal, state and local employment and civil rights laws.

• Review staffing levels to ensure that guest service, operational needs and financial objectives are met.

• Supervise and coordinate activities of cooks and workers engaged in food preparation.

• Demonstrate new cooking techniques and equipment to staff.

• Develop and implement guidelines and control procedures for purchasing and receiving areas.

• Establish goals including performance goals, budget goals, team goals, etc.

• Communicate the importance of safety procedures, detailing procedure codes, ensuring employee understanding of safety codes, monitoring processes and procedures related to safety.

Corporate Executive chef

Fritz events ( Arma - Aramark 12 / 2019 - 12 / 2021 four contracts each one 12,000,000 million contract UK 90”S, champions Uk stadium, Clemson

Asian concept ZEN, Mexican, Italian, comfort food, Breakfast, lunch, dinner, training table fine dinning each unit over 32 staff, Oversees and delivers pre-deployment and recurrent training, writing standardised recipes and cost analysis, Audits chefs to ensure menus and recipes are followed,Ensures consistent culinary product is delivered to guests and crew, Oversees prepared food program, Coordinates and purchasing strategy, logistics, and oversight of food vendors, Supports Chefs in training the shipboard chef team, Recruiting and interviewing Chefs, Ensures compliance with regulations set forth by Food and Drug Administration, other regulatory organisations, Reads comment cards, identifies areas for improvement, and makes recommendations for improvement, Changing weekly menu to meet Uk standard events

Palma international Hospitality Qatar, Doha, Dubai 3/2015 11/2019 http://www.palma-intl.com Corporate chef Nine concepts Authentic Mediterranean, Italian, french, Asian From locale farmers to table daily, High volume service around (48,000,000.USD) million annual revenue for each restaurant . 28.5 food cost labor set for 18.5. Managing around 26 chefs weekly training, daily inspection on inventory and quality Hiring from Europe and Asia Japanese sushi chefs Plan and direct the functions of the administration and planning of all culinary and kitchen departments, to meet the daily needs of the operations. Work with other F&B team leaders to clearly describe, assign and delegate responsibility and authority for the operation of the various food and beverage sub- departments (eg: IRD, restaurant, banquet rooms, kitchen, etc) Ensure full compliance with all policies and procedures of Brand and government entities. Ensure consistent presentation of foods and beverages. Implement effective control of food, and labor costs among all sub-departments. Adjust foods to compete with changing market demands; ensure they are implemented in a timely manner

Assign schedules and supervise all production in all kitchen areas. Run checks on all food products in the kitchen to assure standards are being met.

Assure that station guides are up-to-date, in good condition and being used. Communicate food production problems with respective affected department heads.

Responsible for quality of food handling personnel and professional work procedures Supervise food purchasing.

Check inventories for proper storage and rotation of food stuff. Assign preparation levels based on projected business forecast. Indicate plan to work out any leftovers and dead items.

Supervise and direct training in food production areas. Coordinate to achieve maximum food usage and labor efficiency Mojoes on the Harbor Executive Chef 8/2013 10/2015 bald head island,NC

Open and design all lay out beach front, sushi bar,martini bar, over 60 kind of draft beer

all menu related, design rebate food programs from us food and Sysco food on 5% cash back on purchases, training programs front and back of the house

,food cost 29%

Three kitchens units, Making sure coordination and timing on place event programs, weddings, business events

Revenue 8,9 million

Executive Chef GHG Hospitality Group 8/2011 - 7/2013 Restaurant management, start-up, staff training, and event planning Spice Street Restaurant, Mediterranean fusion with sushi bar, high volume dinning room with large banquet event, Sales over 3.9M Girasole Trattoria and Gatehouse Tavern, Two Concepts, one building one kitchen: Italian restaurant and Sports bar, 11000SQ.F, first year sales 2.2M, second year sales over 4,4M Executive Chef LM Restaurants LLC - Carolina Ale House 09/2009 - 08/2011

Oversaw all kitchen operations in high volume setting, including quality, execution, and financial responsibility. Supervised 25 member team and managed recruiting, training, scheduling, purchasing inventory, sanitation, menu research/development, seasonal promotions, price structuring, and food/labor costs.

Credited by senior management for building a winning, mutually respected environment between front-and back-of-the-house operations, leading to improved productivity, customer service, and staff longevity. Consistently met or remained under budget on controllable expenses through implementation of cross-training initiatives and other efficiency-enhancing efforts, in addition to saving in food costs while enhancing product quality. Annual sales 5.8M Executive Chef

LM Restaurants LLC - Bentley’s at Crossroads, Cary, NC 9/2007 - 9/2009

Fine dinning steak house with Italian American flair Managed and led the interior design of entire establishment, and launched profitable lunch, dinner and take out menus that added to the bottom line and enabled the restaurant to exceed budget projections. Managed Back of House

(BOH) staff in-line with serving as Executive Chef. Sales over 2.8M Executive Chef 6/2003 - 6/2007

Franco and Barsatti LLC - The Common Plea, Pittsburgh, PA Upscale, high volume, four-star restaurant located in downtown Pittsburgh. Was responsible for ordering food, food cost analysis, labor control, and organising special events. Over 4.2M in sales and catering, rated one of the best ten restaurants in 2004 food network

Executive Chef

Franco and Barsatti LLC - Bravo! Franco, Pittsburgh, PA 3/1999 - 6/2003

Upscale, high-volume, 250 seated Italian restaurant located in downtown Pittsburgh.

Key Contributions: Controlled purchasing inventory, weekly ordering, preparing daily menu specials, managing staff in kitchen, training new hires, coordinating large and small banquets, parties, and holiday functions. Prime location for celebrities. Sales over 2.8M

Executive Sous Chef

Top of the Triangle, Pittsburgh, PA 2/1993 - 11/1999 Main responsibilities included preparing daily menu items and preparing items for banquets. This was a starting position for me in the United States where I was trained under Certified Executive Chef Mr. Keith Earl. My responsibilities included: seafood preparation, food presentation, sauté preparation, and banquet preparation.

Education

Hotel Administration, London Business Institute Cairo, Egypt, 1989 Internship, Culinary Arts, Le Cordon Bleu Paris, France, 1988 /1992 Diploma - Restaurant Operations, Prince Abdullah El-Sabah School Cairo, Egypt 1986

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