Baraa Hassoun
Tripoli,Lebanon
Summary
Highly skilled culinary professional with strong expertise in authentic and modern Lebanese cuisine, specializing in refined mezze, charcoal grilling, and contemporary Levantine presentations. Experienced in creating innovative menus that balance traditional flavors with modern fine-dining techniques, ensuring exceptional taste, presentation, and guest experience. Proven ability to lead kitchen operations, maintain high food quality standards, and work within luxury hospitality environments. Passionate about using fresh, locally sourced ingredients while preserving Lebanese culinary heritage through creativity, consistency, and attention to detail.
Overview
17
17
years of professional experience
4
4
years of post-secondary education
Work history
Seniors Sous Chef
Desert Rock Resort
Tabuk, Saudi Arabia
2025.03 - Current
- Assisted in implementing best practices to enhance menu offerings.
- Facilitated timely order deliveries to boost customer satisfaction.
- Supported compliance with food hygiene standards to improve dining experiences.
- Coordinated inventory management to reduce waste.
- Managed inventory effectively to limit unnecessary wastage.
- Improved operational efficiency through updated food storage and handling procedures.
- Devised strategies to optimise profit margins while ensuring quality.
- Assisted head chef in maintaining smooth operations during busy periods.
- Collaborated with team members to foster a positive working environment.
Sous Chef (Private Chef )
Elie Saab
Beriut, Lebanon
2024.05 - 2025.02
- Assisted front-of-house team in providing efficient service delivery.
- Supported staff training sessions to improve culinary skills and knowledge.
- Contributed to development of unique flavour profiles for signature dishes enhancing customer satisfaction.
- Ensured high standards of food preparation by accurately following recipes.
- Maintained high standards of food preparation by following recipes accurately.
- Ensured proper storage of raw materials adhering to health standards.
- Delivered consistent culinary excellence to diners through attention to detail in plating and presentation.
- Reinforced safety protocols amongst staff members for a safe working environment.
- Managed inventory efficiently, minimising waste and optimising resource use.
Jr Sous Chef
Four Season Seychelle
Mahi, Seychelle
2020.02 - 2024.04
- Coordinated with fellow chefs for smoother kitchen operations.
- Received high praise from head chef through consistent performance and dedication.
- Stepped up as acting Sous Chef during the absence of senior staff, demonstrating leadership capability.
- Conducted regular inventory checks; ordered supplies as necessary.
- Demonstrated proficiency in various cuisines by creating diverse and appealing dishes.
- Collaborated on special events menus, resulting in successful events.
- Adapted quickly under pressure, maintaining speed without compromising quality during peak hours.
- Prepared dishes according to recipes ensuring consistency in taste and presentation.
- Utilised excellent teamwork skills whilst working alongside a large team of chefs.
Chef de partie
Four Season Beirut
Beirut, Lebanon
2018.08 - 2020.01
- Executed butchery tasks to support cost-saving measures in meat usage.
- Incorporated seasonal produce into menus for enhanced freshness and variety.
- Managed portion control to minimise waste effectively.
- Adhered to food hygiene regulations to ensure safe preparation at all times.
- Adhered strictly to food hygiene regulations, ensuring safe preparation at all times.
- Adapted quickly under high-pressure situations to deliver consistent results.
- Ensured cleanliness in the kitchen to maintain health and safety standards.
- Worked closely with senior chefs for menu planning.
- Checked freezers and refrigerators to verify correct storage and temperatures.
Demi chef de partie
Four Season
Beriut, Lebanon
2016.05 - 2018.07
- Assisted in preparation of stocks, sauces, and soups to enhance flavour profiles of dishes.
- Supported maintenance of consistency in food production to ensure high quality in every dish served.
- Aided in implementation of proper storage methods to prolong freshness of ingredients.
- Helped manage mise en place tasks before service hours for smoother operations during peak times.
- Ensured high quality dish presentation for improved customer satisfaction.
- Enhanced hygiene standards with strict adherence to health and safety regulations.
- Took charge of specific stations within the kitchen as required.
Commis chef
Four Seasons
Beriut, Lebanon
2013.07 - 2016.04
- Assisted in training under experienced chefs to develop culinary skills.
- Practised various cooking techniques under guidance of senior chefs.
- Supported portion control to minimise wastage.
- Contributed to waste management to reduce restaurant costs.
- Improved kitchen efficiency by maintaining a clean and organised work area.
- Developed new garnishing methods to improve plate aesthetics.
- Followed recipes meticulously, ensuring consistent dish quality.
- Participated in daily inventory checks to avoid ingredient shortages.
- Collaborated with team members for smooth kitchen operations.
- Maintained high hygiene standards throughout kitchen operations.
Demi chef de partie
Regency Place Hotel
Adam Beirut, Lebanon
2011.04 - 2013.06
- Ensured high quality dish presentation for improved customer satisfaction.
- Assisted in preparing banquets and events, leading to successful large-scale services.
- Contributed to cost control measures by reducing food waste levels.
- Collaborated with senior chefs to create innovative seasonal menus.
- Participated actively in team briefings contributing towards open communication among staff members.
- Participated in regular stock takes for accurate inventory management.
- Took charge of specific stations within the kitchen as required.
- Supported head chef during busy periods, enabling effective time management across the kitchen brigade.
Commis chef
Socrate Catering
Beirut, Lebanon
2009.01 - 2011.03
- Assisted in staying current with culinary trends by incorporating them into dish preparations as suitable.
- Organised storage areas to facilitate easy access to ingredients during peak periods.
- Supported execution of large-scale catering events to ensure smooth operation.
- Improved kitchen efficiency by maintaining a clean and organised work area.
- Provided support to senior chefs, improving speed of service delivery.
- Collaborated with team members for smooth kitchen operations.
- Maintained high hygiene standards throughout kitchen operations.
- Met high standards of food hygiene and safety.
- Complied with food safety regulations.
- Carried out tasks assigned by Chef De Partie.
Education
Bachelor in Hotel Management - Hotel Management
Maahad Zgharata
Lebanon 2008.08 - 2012.06
Skills
- Hygiene regulation compliance
- International cuisine expertise
- Culinary creativity
- Advanced butchery techniques
- Fermentation and pickling
- Kitchen safety adherence
- Leadership skills
- Team leadership
Languages
Arabic
Native
English
Advanced
French
Intermediate
Affiliations
- Fishing
- Horse Riding
Accomplishments
HACCP & Food Safety Training Certificate
L2 Award in Food Safety
Four Season Hotel Beirut 3 Course Lebanese
References
References available upon request.
Timeline
Seniors Sous Chef
Desert Rock Resort
2025.03 - Current
Sous Chef (Private Chef )
Elie Saab
2024.05 - 2025.02
Jr Sous Chef
Four Season Seychelle
2020.02 - 2024.04
Chef de partie
Four Season Beirut
2018.08 - 2020.01
Demi chef de partie
Four Season
2016.05 - 2018.07
Commis chef
Four Seasons
2013.07 - 2016.04
Demi chef de partie
Regency Place Hotel
2011.04 - 2013.06
Commis chef
Socrate Catering
2009.01 - 2011.03
Bachelor in Hotel Management - Hotel Management
Maahad Zgharata
2008.08 - 2012.06