SALIM EL HAJJI

• Manage day-to-day Kitchen operations and Culinary team/ Execution of Daily Food Service, Quality, Technique, Portion, Presentation and Food Cost Control/ Support management with Catering Proposals, Menu Pricing and Menu Innovation/ Track food costs while Managing Vendors to provide Standard Cost-efficient Products/ Estimate Food Consumption and Requisition of Food Purchase/ Standardize Production Recipes to ensure consistent quality/ Responsible for continued growth of overall catering: Cost, Quality, Presentation and Innovation/ Execute all off-site Catering & outlets that requires on-site support/ Assist Manager of sales & Marketing in Menu Planning and Costing for Special Events/ Collaborate with General Manager & CEO on expense tracking for accurate financial projections / Responsible for all the kitchen purchasing/ Ensure that appropriate Sanitation, Maintenance and Safety Standards are followed/ Implement and maintain Culinary Excellence Standards/ Hire, train and manage kitchen personnel and supervise all culinary activities
• As Executive Chef, responsible for ensuring that standard and quality of food production and hygiene within department is always maintained at highest level.
• This role is very much hands-on, requiring attention to detail and positive work attitude.
• Lead the Culinary & Services Department team to develop and deliver range of culinary training programs and services offered by ZADK organization, including, but not exclusively, Higher Diploma qualifications, Lifestyle classes, Children's programs and professional courses and services specifically tailored to meet needs of employers and businesses.
• Contribute to the development of ZADK organization by fostering culture of innovation in teaching and learning and curriculum development and participating in wider promotional events.
• MAIN DUTIES AND RESPONSIBILITES:
• Supervise, manage, and coordinate the Culinary & Services Department team and the day-to-day operations.
• Plan and deliver lessons/instruction sessions in English/Arabic
• Teach across range of courses, in day or evening classes or specialist workshops.
• Maintain accurate records and monitor together with his team student's/trainee's progress.
• Contribute to team meetings to monitor, review, and evaluate relevant courses.
• Represent ZADK at Open Days/Evenings, careers and education conventions, taster days etc.
• Keep up to date with, and implement, college policies.
• Interview prospective students/trainees, as necessary
• Ensure that service is done in a correct, cost effective and timely manner in alignment with specifications and quality requirements.
• Comply with nutrition and sanitation regulations and safety standards.
• Guarantee organizational well-being.
• Perform administrative duties (control and manage the Culinary & Services Department team making sure that recipes and menus are developed properly and if necessary, support or train them to make sure all will follow the standard)
• Contribute towards achievement of company's strategic and operational objectives.
• Examine financial data/statements and use them to improve profitability.
• Contribute to achieve and surpass defined budgets.
• Perform quality controls and monitor production and deliverables KPI's.
• Liaising with relevant companies for food orders
• Creating new dishes and menus
• Interviewing and hiring new staff
• Maintaining/raising food's profit margins for your employer.
• Monitoring and controlling stock levels.
• Ensuring correct stock rotation procedures are followed.
• Estimating costs and ensuring all purchases come within budget.
• Plan orders of equipment or ingredients according to identified shortages.
• Ensure wastage is minimized by careful supervision of food preparation methods.

• Incorporated customer feedback in experimentation and creation of new signature dishes.
• Collaborated effectively with kitchen and waiting staff to facilitate smooth, efficient service outcomes.
• Oversaw kitchen operations for in-house dining and outside catering events, maintaining reliable, quality food service.
• Maintained strict food health, hygiene and safety standards for ongoing kitchen compliance.
• Minimized kitchen waste through effective recycling, composting and disposal systems.
• Inventoried food, ingredient and supply stock to prepare and plan vendor orders.
• Developed recipes and menus by applying understanding of market demand and culinary trends.
• Considered seasonal product pricing and availability when developing new dishes.
• Planned menus with diverse and seasonal dishes using sustainable, locally sourced produce.
• Responded to dietary concerns and food allergies, creating dishes that met customer needs and palates.
• Set kitchen standards governing cooking procedures, garnishes and food presentation.
• Maximized restaurant capacity by coordinating seamless, efficient meal services.
• Reduced customer complaints by enforcing strict quality control procedures.
• Applied culinary expertise toward development of seasoned, complex and specialty foods.
• Coordinated recruitment and training of kitchen staff to develop high-performing team.
• Tracked ingredient use and portioning, identifying opportunities to reduce costs and improve profitability.
• Monitored kitchen operations to spot and correct issues impacting team performance or quality.
• Oversaw chefs, cooks and kitchen support staff to run smooth operation.
• Forecasted demand and orders optimum level of supplies to prevent spoilage.
• Created estimates of food and labor costs to set accurate operating budgets.
• Having great menu is one of your most important marketing tools.
• It highlights food options in way that sells customers on value of overall experience in way that gets people raving about restaurants and food business.
• Provided services include:
• Designing/developing restaurant menus
• Training staff
• Helping kitchens to become more efficient or cost effective.
• Troubleshooting problems
• Product development for food retailers
• Program development, like Hazard Analysis Critical Control Point (HACCP)
• Kitchen Layout & Blueprint
• Equipment List
• Post-Opening Package
• Standard Operational Procedures SOPs
• Personnel and Personal Hygiene
• Facility and Equipment procedures,
• Leading culinary team with of 4 head chefs, and rest of team and flow of Food procedures.

41WS grille, American International Restaurant- Opened 1st branch, April 2018 41 WS is continuing this food revolution started by Walter Scott right here in Doha

I was driven to create an exceptional food and beverages from all around the globe, presented in true American style! Features a wide range of delicious options from exciting appetizers, open flame fire grilled burgers and hand-stretched sour dough pizzas to top choice steaks, seafood, and pastas.

With hold onto the freshness of the product, for vibrant and big hearty portions of everyone's favorites, best of it by making everything from scratch in house.

L 'Aube, French Mediterranean Restaurant- Opened 1st branch, September 2018

L ‘Aube presents a modern French cuisine with Mediterranean influences, the idea started with crafting the classic French Mediterranean cuisine when meets boulangerie, rotisserie with first class exquisite pastries and cakes! I focused to figure a modern twist on the traditional French Bistro, offering a first-class Mediterranean food and drinks in a casual dining environment.

Cactus Senshi, Japanese & Asian Food Restaurant

A unique approach to sushi and in particular our determination to strip away the barriers and stuffiness that you see in most sushi restaurants and replacing it with a real sense of fun and energy is reflected in the huge success of our first outlet in Qatar. I've fashioned our very own sushi revolution challenging the guests' palates, delivering classic traditional sushi but enhanced and given a modern twist using the finest possible ingredients in a casual dining environment, add to the mix our home-made artisan bubble teas and our CS signature “Arabic Sushi” all have been a huge success since we launched!

CPU, Central Production Unit

Central Kitchen unit with more than 450 Sqm, Fully Equipped with Best and modern equipment to suit our bakery, pastry and commissaries production line, to meet any kind of Caterings requirement which and can accommodate up to 600 Guests, Our Catering Department Team have more than 30 Chefs to provide the best food quality and menu varieties to our clientele from Arabic, western, Asian, Middle eastern, & Mediterranean Food along with any other specifications beyond.

• Ensured kitchen staff were equipped with appropriate tools and inventory.
• Guided strategic menu and item pricing to maximize sales and revenue.
• Controlled planned menu development to encompass branding and overall company vision whilst successfully promoting return business.
• Detailed and confirmed guest profiles, communicating expectations to Front-of-House (FOH) and Back-of-House (BOH) staff.
• Mentored 16 junior kitchen staff to execute duties in line with or above superior company standards.Optimized inventory levels by sourcing competitive suppliers for unique ingredients and periodically updating stock levels.
• Incorporated customer feedback in experimentation and creation of new signature dishes.
• Monitored linework processes to maintain consistency in quality, quantity and presentation.
• Hired, managed and trained kitchen staff, maintaining competent service teams.
• Produced high volumes of fresh, quality plates, meeting peak restaurant demand.
• Meticulously checked delivery contents to verify product quality and quantity.
• Trained junior chefs in required culinary techniques, improving overall kitchen productivity and performance.
• Inventoried food, ingredient and supply stock to prepare and plan vendor orders.
• Maintained well-organized mise en place, ensuring efficient and consistent kitchen workspaces.
• Developed and delivered exciting, memorable dishes, increasing repeat business.
• Trained and managed kitchen staff, issuing disciplinary action and conducting performance reviews.
• Forecasted kitchen supply needs, accurately estimating quantities to reduce wastage.

Boccini Restaurant / Opened the 1st branch in March 2014; and opened the 2nd branch in May 2015

Boccini opened his door in 2014 as one of the authentic Napolitana Italian pizzerias located in Kuwait; the handcrafted pizza is baked in a wood fired pizza oven, with range of fresh premium ingredients and fine selection of Starters, Entrees and fresh homemade pastas.

In 2015 we came with the second branch in avenues mall with a foremost thought to promote Naples Street food into modern twist to meet the market requirements, which led me to develop a unique menu to rank among the utmost staple Italian restaurants in the area.

Debs El Reman Restaurant/ Opened it is first (1st) branch in November 2015. I came with a mental picture, fusing my lengthy years of experience in the F&B fields, to create a concept revolving around dough and savory Middle Eastern dishes.

Debs El Reman specifically chosen to reflect the image of chef creativity and passion for fine twisting traditional dishes, to meet foodie customers' expectations with rich variety of offerings that can be savored at various times of the day.

Debs El Reman can be distinct as a unique Casual Eatery serving a wide range of savory dishes, from starters, salads, dough lovers, sandwiches and wraps, fresh baked goods from the oven, pizzas, shawarma, luscious desserts, and a thrive beverage menu.

Managed up to 50 staff, oversaw kitchen and food operations, assisted in managing others in corporation, including opening a new facility.

• Dealing with vendors on food & nonfood product supplies, spearheaded purchase of commercial vehicle for catering and transport of perishable goods
• Guided strategic menu and item pricing to maximize sales and revenue.
• Supervised catering "Buffets, Finger food" for events accommodating up to 500 people.
• Conducted budgeting, marketing, and financial/cost analyses.
• Optimised inventory levels by sourcing competitive suppliers for unique ingredients and periodically updating stock levels.
• Monitored linework processes to maintain consistency inProperly handled and stored raw ingredients, minimising illness and cross-contamination risks.
• Trained junior chefs in required culinary techniques, improving overall kitchen productivity and performance.
• Accountable of the operation for the following "retail and wholesale" division
• Maintain production, menu planning, kitchen organization, purchasing, F&B control, storing and labor cost.
• Prepared selected dishes and ingredients in advance, improving efficiency during peak service hours. quality, quantity and presentation.

Bredz restaurant is ranked as an Artisan bakery & kitchen, a high-quality and distinctive product in small quantities, usually by hand or using traditional methods: our favorite local food artisan is translated by the daily market fresh ingredients salad counter displayed at middle of the dining area, adding the range of fresh baking good from bread, viennoseries, savories, pastries and homemade American cakes.

• Monitored current and past kitchen costs to identify opportunities to reduce purchasing costs and meet budgetary targets.
• Oversaw Research and Development (R&D) for 20 new dishes and beverages since 2010.
• Managed recruitment, development and training activities to equip team of 10 chefs, with extensive skill set and detailed product knowledge to facilitate operational excellence.
• Planned promotional menu additions based on seasonal pricing and availability, minimizing kitchen spending.
• Trained junior chefs in required culinary techniques, improving overall kitchen productivity and performance.
• Trained and managed kitchen staff, issuing disciplinary action and conducting performance reviews.
• Inventoried food, ingredient and supply stock to prepare and plan vendor orders.
• Hired, managed and trained kitchen staff, maintaining competent service teams.

3a Keifak restaurant is a fashionable baked tweaked Lebanese & Middle Eastern concept that has ranked a unique compassionate for Lebanese favorites and beyond, it was evolved into one of the most sought dining experiences in the region, satisfying customer cravings with its signature dishes.

Opened 1st branch in July 2010 3a Keifak is a fashionable baked tweaked Lebanese & Middle Eastern concept that has ranked a unique compassionate for Lebanese favorites and beyond, it was evolved into one of the most sought dining experiences in the region, satisfying customer cravings with its signature dishes.

• Mentored 18 junior kitchen staff to execute duties in line with or above superior company standards.
• Optimized inventory levels by sourcing competitive suppliers for unique ingredients and periodically updating stock levels.
• Planned promotional menu additions based on seasonal pricing and availability, minimising kitchen spending.
• Monitored linework processes to maintain consistency in quality, quantity and presentation.
• Achieved targets for staff safety, kitchen sanitation and proper food handling and storage.
• Trained junior chefs in required culinary techniques, improving overall kitchen productivity and performance.
• Inventoried food, ingredient and supply stock to prepare and plan vendor orders.
• Trained and managed kitchen staff, issuing disciplinary action and conducting performance reviews.
• Developed and delivered exciting, memorable dishes, increasing repeat business.

inch cafe and Mint café intercepted to represent a paradox of sophistication in style, with food preparation that rebukes the nation of over-priced meals, inch and mint café were heir to re-invent the café experience and exhibit an array of urban ethnicity in the menu selection.

Dining Restaurant/Maison de L'avocat

• Provides special Buffets & Canapes Menus, Business Lunch Box and outdoor catering service
• Overseen all food preparations
• Ensured kitchen staff were equipped with appropriate tools and inventory.
• Food products ordering, kitchen organization and menu planning
• Augmented culinary skills and gained hands-on business experience to advance professional career in culinary arts and hospitality.
• Supported for the new projects planning and branch developing.
• Monitored current and past kitchen costs to identify opportunities to reduce purchasing costs and meet budgetary targets.
• Detailed and confirmed guest profiles, communicating expectations to Front-of-House (FOH) and Back-of-House (BOH) staff.
• Managed recruitment, development and training activities to equip team of 6 chefs with extensive skill set and detailed product knowledge to facilitate operational excellence.
• Optimised inventory levels by sourcing competitive suppliers for unique ingredients and periodically updating stock levels.
• Instrumental in keeping expenses in check while preserving reputation for excellence and quality: − Lowered banquet food costs to 29.75%, below industry standard of 32% − Kept restaurant food costs at 27.5%, in line with industry standard of 32-34% − Evened out banquet labor costs to 4.5%, in line with industry standard of 4-6% − Held kitchen labor costs at 17.25% versus industry standard of 17-20
• Monitored linework processes to maintain consistency in quality, quantity and presentation.
• Planned promotional menu additions based on seasonal pricing and availability, minimising kitchen spending.
• Hired, managed and trained kitchen staff, maintaining competent service teams.
• Forecasted kitchen supply needs, accurately estimating quantities to reduce wastage.
• Collaborated with catering teams to create fresh, delicious meals for large events serving up to 150 guests.
• Achieved targets for staff safety, kitchen sanitation and proper food handling and storage.
• Trained junior chefs in required culinary techniques, improving overall kitchen productivity and performance.

Under the direction of the Executive Sous chef, i managed the kitchen staff, in outdoor functions that included scheduling, menu planning and pre-opening for the company.

• Plated completed meals with meticulous attention to presentation and portion control.
• Managed food usage by First-In, First-Out (FIFO) rules, avoiding unnecessary waste.
• Costed dishes to help improve menu profitability.
• Monitored line production to achieve consistent quality.
• Checked freezers and refrigerators to verify correct storage and temperatures.
• Maintained clean and tidy food preparation areas.
• Removed expired food from kitchen areas, composting waste and recycling packaging.
• Handled special customer requests to meet dietary needs and mitigate allergen risks.
• Met company portion and serving size standards, maintaining kitchen cost-efficiency.
• Prepared, produced and packed food in tight timescales.
• Executed efficient mise en place to facilitate smooth service.
• Followed recipe specifications strictly to produce high volume of food orders.
• Handled and stored food with proper methods to eliminate illness risks and prevent cross-contamination.
• Oversaw chefs, cooks and kitchen support staff to run smooth operation.
• Followed health and safety guidelines to keep food storage safe, prevent spoilage and minimize cross-contamination risks.
• Tracked ingredient use and portioning, identifying opportunities to reduce costs and improve profitability.
• Cleaned and serviced kitchen appliances, maintaining good working order of grills, stoves and ovens.
• Reduced customer complaints by enforcing strict quality control procedures.
• Inspected completed work and stations to verify conformance with standards.
• Responsible for main kitchen and garde manger for outlets preparations
• Responsible for plat du jour menu and recipes serve to restaurant and assist Sous Chef in supervising the café-matik during operations.
• Assist Sous Chef in food cost and maintain minimum wastage in outlets.
• Assist in opening of 3 café matiks, capacity of 80 persons which serves pre-made and custom-made sandwiches, salads, and desserts.
• Worked as one of pre-opening team chefs of AKLE restaurant, self-service restaurant, capacity of 120 people.
• Serves plat du jour, barbecue, shawarma, salads, and desserts including breakfast.

• Responsible for the "Hurricane bar" during summer times capacity of 2000 persons, a la carte menu (pizza, grill, shawarma, salads, and pastas)
• Supervise "la piscine" Italian concept during summertime for al carte menu (dinner time)
• Assist the executive sous-chef to run the operation according to the culinary standards
• Promoted to title junior sous chef and been responsible and assistant for the sous chef, main kitchen serves three outlets" Hemingway VIP lounge", "Room service", "Mediterranean restaurant"
• For the winter season in charge for "la maison des fondues", selection from Switzerland, France, Italy, and china
• Assisting the banquet for most set menu and buffet events
• Demi chef in "la Mediterranean kitchen" for the French gastronomic, and the hot section for the buffet items.
• Ensured kitchen areas, equipment and utensils were always kept clean and tidy to impeccable standards.
• Employed thorough understanding of menu content, recipes and food presentation guidelines to strictly uphold professional standards.
• Plated completed meals with meticulous attention to presentation and portion control.
• Managed food usage by First-In, First-Out (FIFO) rules, avoiding unnecessary waste.
• Executed efficient mise en place to facilitate smooth service.
• Collaborated with head chef to create innovative, seasonal menus for special events.
• Removed expired food from kitchen areas, composting waste and recycling packaging.
• Monitored line production to achieve consistent quality.
• Followed recipe specifications strictly to produce high volume of food orders.
• Checked freezers and refrigerators to verify correct storage and temperatures.

• DEIR AL KALAA COUNTRY CLUB/ BEIT MERY
• COUNTRY LODGE CLUB/ BSALIM
• SPRING HILLS CLUB/ AIN SAADE, Responsible for a la carte pool menu, and grill menu
• Assist for international buffets, cocktails, outdoor catering.
• Employed thorough understanding of menu content, recipes and food presentation guidelines to strictly uphold professional standards.
• Ensured kitchen areas, equipment and utensils were always kept clean and tidy to impeccable standards.
• Managed food usage by First-In, First-Out (FIFO) rules, avoiding unnecessary waste.
• Monitored line production to achieve consistent quality.
• Experimented with new dishes while incorporating customer feedback.
• Handled special customer requests to meet dietary needs and mitigate allergen risks.
• Maintained clean and tidy food preparation areas.
• Met company portion and serving size standards, maintaining kitchen cost-efficiency.
• Removed expired food from kitchen areas, composting waste and recycling packaging.
• Checked freezers and refrigerators to verify correct storage and temperatures.
• Executed efficient mise en place to facilitate smooth service.
• Followed recipe specifications strictly to produce high volume of food orders.
• Responsible for snacks buffet (birthdays, special events, staff graduation events)
• Supervising staff meals (canteen).