ELIAS DAOUD
Jeddah,LEBANON
Summary
Accomplished culinary professional with extensive experience in restaurant supervision, kitchen team training, and food health and safety. Demonstrates exceptional leadership in kitchen team resource planning, cost management, and quality assurance. Expertise in signature dish creation, recipe development, and food preparation techniques ensures high customer satisfaction. Adept at regulatory compliance, nutritional knowledge, and food allergen data analysis to maintain top-tier standards. Committed to continuous process improvements and achieving excellence in all culinary endeavours.
Overview
30
30
years of professional experience
Work history
Executive chef
Catering care company
Riyadh, damam
2022.03 - Current
- Organised special events catering; successfully executed large orders under pressure.
- Adhered strictly to hygiene standards; maintained cleanliness within the cooking area.
- Enhanced dining experience by introducing innovative menu items.
- Maintained high food quality standards to ensure customer satisfaction.
Executive chef
hotel zin d naaba
burkina fasso, wagadugo
2020.01 - Current
- Organised special events catering; successfully executed large orders under pressure.
- Adhered strictly to hygiene standards; maintained cleanliness within the cooking area.
- Enhanced dining experience by introducing innovative menu items.
- Maintained high food quality standards to ensure customer satisfaction.
Head chef
Fifa world cup
dawha, quatar
2022.01 - 2022.12
- Improved kitchen efficiency by streamlining cooking processes.
- Implemented new recipes for enhanced menu diversity.
- Managed all aspects of the kitchen, ensuring smooth operation.
- Instituted a rotation system to minimise food waste.
Executive chef
sky management
, beirut
2016.02 - 2022.11
- Organised special events catering; successfully executed large orders under pressure.
- Adhered strictly to hygiene standards; maintained cleanliness within the cooking area.
- Enhanced dining experience by introducing innovative menu items.
- Maintained high food quality standards to ensure customer satisfaction.
- Achieved harmonious kitchen environment, fostering effective team collaboration.
- Managed inventory control, reducing waste and cost overruns.
- Provided culinary training for junior staff to improve their skills.
- Orchestrated seamless service during peak hours with efficient resource allocation.
- Devised seasonal menus that captivated clientele's interest and taste buds.
- Ensured consistency in food presentation to uphold brand reputation.
- Streamlined kitchen operations for optimal efficiency and productivity.
- Implemented health and safety regulations, ensuring a safe work environment.
Head chef
sophil catering
beirut, beirut
2015.03 - 2019.12
- Improved kitchen efficiency by streamlining cooking processes.
- Implemented new recipes for enhanced menu diversity.
- Managed all aspects of the kitchen, ensuring smooth operation.
- Instituted a rotation system to minimise food waste.
Executive chef
abdel wahab
beirut, beirut
2011.01 - 2018.11
- Organised special events catering; successfully executed large orders under pressure.
- Adhered strictly to hygiene standards; maintained cleanliness within the cooking area.
- Enhanced dining experience by introducing innovative menu items.
- Maintained high food quality standards to ensure customer satisfaction.
Head chef
portemilio suite hotel
jounieh, kaslik
1995.02 - 2004.06
- Improved kitchen efficiency by streamlining cooking processes.
- Implemented new recipes for enhanced menu diversity.
- Managed all aspects of the kitchen, ensuring smooth operation.
- Instituted a rotation system to minimise food waste.
Education
High School Diploma - brevet
ST Elie batina
Beirut 1983.01 -
Bachelor of Education - BA
hotelerie school dekwener
DEKWENEE 1996.11 - 1999.07
MBA Hotel Management - MBA
Stratford international university
BEIRUT 2003.01 - 2006.03
Skills
- Leadership
- Heat control
- Signature dish creation
- Presentation techniques
- Quality Assurance
- Regulatory compliance
- Nutritional knowledge
- Customer satisfaction focus
- Recipe costing
- Cost management
- Stock rotation
- Dish portioning
- Kitchen hygiene
- Plating techniques
- Kitchen team resource planning
- Purchasing decision-making
- Saucery
- Kitchen team training
- Food hygiene enforcement
- Food and beverage pairing
- Restaurant supervision
- Food health and safety
- Recipe development
- Ingredient selection
- Employee training and development
- Process improvements
- Food allergen data analysis
- Budgeting and cost control
- Banquets and catering
- Food preparation techniques
- Staff leadership
- Restaurant openings
- Recipes and menu planning
- Forecasting and planning
Languages
English
Upper intermediate
Arabic
Fluent
Affiliations
- Music & travelling
Accomplishments
horecca 2017 meadaill gold main deshess
Timeline
Executive chef
Catering care company
2022.03 - Current
Head chef
Fifa world cup
2022.01 - 2022.12
Executive chef
hotel zin d naaba
2020.01 - Current
Executive chef
sky management
2016.02 - 2022.11
Head chef
sophil catering
2015.03 - 2019.12
Executive chef
abdel wahab
2011.01 - 2018.11
MBA Hotel Management - MBA
Stratford international university
2003.01 - 2006.03
Bachelor of Education - BA
hotelerie school dekwener
1996.11 - 1999.07
Head chef
portemilio suite hotel
1995.02 - 2004.06
High School Diploma - brevet
ST Elie batina
1983.01 -