WORK EXPERIENCE
EDUCATION
CERTIFICATION
PROJECTS
VOLUNTEERING
2023-2025
EXECUTIVE CHEFFE
Planet One Group | Sohum | Taama - UAE
Created a root driven concept, contemporary cuisine with unique farm to table approach only with whole
ingredients
-
Created and launched the full concept and brand identity for Taama, delivering a contemporary, scalable F&B model aligned with market demand and owner vision.
-
Designed and implemented a unique, seasonal menu and operational SOPs, achieving exceptional food cost control at 14.7% while maintaining premium quality.
-
Directed cross-functional teams across kitchen, service, and procurement, standardizing operations and improving productivity and consistency.
-
Delivered strong media presence and PR strategy, securing prominent press features and establishing Taama as a recognized premium brand.
-
Optimized supplier contracts, inventory systems, and sustainability practices, reducing waste and improving gross margins.
2022-2022
CONSULTING BOH
PDL Cafe (Cafe) | Twice Restaurant (Fast food) | Twoms (Health) - UAE
Consulted at Gainsborough Investment co. by providing creative menus for the summer campaign in PDL,
rebranding for Twice opening in Circle Mall, pre-opening of Twoms.
-
Created a seasonal menu for PDL cafe for the Grab'n'go in Safa and Police HQ Dubai with decreasing
-
cost of 20%
-
Maintained a client satisfaction rating despite total removal of older menu and initiating summer
-
campaign in PDL Dubai Mall
-
Implemented structure of BOH for service and operation by training the teams on SOPs and daily
-
consistent trials (SOPs, KPIs, Requisition forms.. ) | 165+ recipes
-
Generated 10% growth in revenue by working closely with sales and support teams for overall PDL
-
Pre-opened Twoms in Depachika and creating SOPs for juices, smoothies, nice creams, healthy bites as
-
well as sandwiches and salads | 150+ recipes
-
Managed overall 30+ employees for all brands and 50+ seating capacity in PDL Fashion Avenue
-
Adjusted Twoms concept to holistic approach for standing out and forming structure to the brand;
-
adding superfoods and pitching collab with LA based Moon Juice
-
Pre-opened 2 new accounts by providing prompt, consistent, quality customer service
-
Designed menu for the 3 brands for events with specific themes, ex Kamin (galactic experience)
2021-2022
HEAD CHEFFE
Bafarat Cafe | Luxury cafe - KSA & London
Pre-opening 3 locations, structuring operation of 35+ employees, designing and implementing seasonal
menus throughout all locations including regional pop-ups
-
Planned and designed brunch menu for main branch Prince Sultan Bafarat Cafe - Jeddah for 120 seating
-
Designed kitchen layout and equipment plan for Jeddah branch
-
Created grab'n'go menu for F1 event Jeddah | 30+ recipes
-
Budgeted and Supervised on-site Riyadh Boulevard season with pre-opening of the branch Music hall
-
Oversaw both BOH&FOH for 2 months in Riyadh with 16h+ on site to preserve consistency in music Hall
-
and Time out branches
-
Led several events through Riyadh & Jeddah: ex, Fashion events, Old balad cinema festival...
-
Designed and implemented meal boxes for Ramadan season & tastings 2-3 months prior of event
-
Planned R&D food calendar for different operational structures: Dine in and Grab'n'go | 20+ recipes
2020-2021
HEAD CHEFFE
ASKINI | Bistro Mediterranean Fusion - FR, Paris 10e
50+ seated, 30+ terrace, 4+ employees | Rebranding with small budget, using premium organic ingredients,
developing dishes with zero waste concept
-
Implemented a 0% waste structure by working with seasonal ingredients and using all scrapes to benefit
-
Contacted suppliers with managing reasonable pricing for products
-
Budgeting the menu and accessing METRO (food wholesaler for restaurant memberships) before relying
-
on permanent contracts with suppliers
-
Kept cost at 20% by dealing with local produce and seasonal product | over 80+ recipes
-
Created delivery packaged and restructured the menu for delivery on Deliveroo and Uber during COVID
-
period
-
Designed and launched the company's website for customer accessibility on delivery platforms
-
Managed photography sessions for social media content and delivery platforms
-
Pitched an elaborated concept for "Institut du Monde Arabe" (IMA) and hosted diner for the Minister of Culture Jack Lang
2019-2020
R&D CHEFFE
86 Burger | Arabica % | Marble Slab | Relais de l'entrecôte | Italian restaurant (LML) - KUW
As R&D for Nejoud restaurant management company, I managed a team of 150+ with more than 40 branches
total in Kuwait
-
Trained in LA for 20 days at Mr. Holmes Bakehouse for the opening of the brand in Kuwait
-
Supervised and hands on all pastry and baking production starting 10pm, to assembly and delivery at 5
-
am for all outlets served in LA
-
Observed closely on techniques and implementation of SOPs for Mr. Holmes Bakehouse
-
Menu tailoring for MHB concept incl, Vegan/Keto and eco-friendly, bio-degradable atmosphere
-
Designed kitchen layout drawing on CAD & selecting equipment with Operation manager and contractors
-
Developed brunch menu for 86 Burger: incl, cheese bites, jalapenos poppers, double trouble etc.. | 15+
-
recipes
-
Implemented food styling for delivery platforms with marketing team
-
Created basic as per guidelines, brunch for Arabica franchise incl. Qatar, Bahrain and KSA | 40+ recipes
-
Improved food quality and consistency by creating portioning structure focused on P&L for 86 Burger
-
Managing KPI for better management in central kitchen which were delivering pastry items for Arabica
-
Conceptualized italian menu for new concept that was launched under the name of LML | 120+ recipes
-
Hired and formed the BOH team for the italian restaurant; as well as defining cutlery, plates and
-
moodboard
2016-2019
SOUS CHEFFE
BARON | 50's Best Discovery 2019 | 50's Best MENA rank #12, 2022 - LEB, Beirut
Fusion restaurant worldwide known; I managed the team of 16+ as a sous cheffe (tailoring schedules, inventory, checklists etc..)
-
Managed all day-to-day operations with the team, from hot section on Josper to plating at the pass
-
Controlled of food purchasing levels in liaison with the stores person
-
Assisting in delivering financial targets set for the house by working alongside FOH team & manager
2015-2016
CHEFFE DE PARTIE
HILTON | Hotel - UK, Park lane
Started as a Commis and got promoted to Cheffe de partie in a margin of 5 months | 1000pax daily
-
Trained for cold section in banqueting with plating 1000pax per day
-
Trained for hot section in banqueting with plating 1000pax per day
-
Cooked live for guests at the hotel in the breakfast area during morning shifts
-
Moved to Podium restaurant in the hotel and worked in the cold section with capacity 120 pax
-
Formation Moleculary, Authentic, Mediteraneen | Ecole Paul Bocuse, France | 2017
-
B.A Design & Applied Arts | Core and major GPA 3.3/4 | USEK, Lebanon | 2014
-
B.A Product Design | University for Creative Arts, UK | 2013
-
Holistic Nutritionist Certification | AFPA, USA | Sep 20
-
Biology and behavior in psychology | Alison, USA | Apr 16
-
Holistic Nutritionist Certification | Hilton, London | Feb 16
-
Child nutrition and cooking | Stanford University, USA | Sep 15
-
BOVEM, Authentic French restaurant with rooftop 250pax | France, Bordeaux
-
ROCKFORT, Boutique bar with terrace 120 pax | Lebanon, Hrajel
-
PARAMEDIC, Lebanese Red Cross | Lebanon, Jounieh 2013-2014
-
GROUP CHIEF, Association des scouts du Liban | Lebanon 18 years