Knowledge/skills and attributes
Clients and Customers
Ordering from venders
Specialise in functions/ events catering for up to 1,500 people
Communicating with clients on different levels and from diverse cultural backgrounds
Persuasive
Kitchen / Food
Preparing new menus
Gourmet/Buffet/ Catering presentations
Supervising food quality / presentation, temperature/ measurements tools.
Cooking Italian, Spanish, Lebanese, American, Chinese & Tex Mexican
Preparation and presentation of sample foods for new clients
Specialise in appetizers/canapés, Mediterranean cold and hot Hors D Oeuvres.
Deli cold cuts, Catering Trays and Mini Sandwiches
Staff Management
Manage kitchens for hotels, restaurants and private homes
Rota management of employees
Interview prospective employees supervising test stations
Finance / Inventory/Marketing
Food cost and Inventory (ensuring product consistency)
Co-ordinating marketing food plans with associated Hotels
Kitchen Log books management
Meetings with Sales departments - promotional menus
Personal
Computer Skills- Microsoft, Photoshop Software and others
Creative with a good eye for shape, form and colour
The ability to put people at ease and being honest
Patient and hardworking and a good learner
Teamwork and flexible
Proactive
2002 Culinary Institute of America New York, NY - Degree in Culinary Arts and Food Management
2004 Culinary Academy of New York Long Island, New York - Degree in Hotel and Food Hospitality Management
LANGUAGE SKILLS: English , Arabic, French some Spanish
Interests: Travel, Photography, Video editing, Walking, Cooking for family and friends.
"Give me a Kitchen and I'll show you what I could do!"