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    Louay saegh cv Louay saegh cv Document Transcript

    • Louay Saegh Objective To develop a team of responsible, productive, motivated, and result oriented individuals, who believe as I do, that there can be no compromise when it comes to service and quality. Skills Flexible , Team Player , Punctual ,well organized, ability to work with Multinational brigade , ability to perform under high levels of pressure ,ability to train staff on job and believes in exceeding guest expectation.Experience 1 May 2012 Up to Date Al Ain Rotana www.rotana.com Abu Dhabi,U.A.E Executive sous chef 1June 2010 up to date Safir Doha Hotel QATAR www.safirhotels.com Executive chef (in charge about both kitchen and F&B Operation):  10 kitchen staff.  5 Stewards  15 service staff In charge about the day to day F&B operation, to create optimum customer satisfaction by providing the highest standard of food and Service quality and presentations at the same time maximizing the profit margins through effective management of all F&B functions. Pre-opening team of This hotel. Four stars Hotel with 133 luxuries appointed rooms, 3 food & beverage outlets, Banquets and outside catering. Leads and is responsible for the implementation of the internal talent development program. Co-ordinates with Food and Beverage operations to ensure that all banqueting and restaurant operations function are on time. Monitors the consistency of preparation and presentation in all food production areas to ensure that they conform to the requisite standards.
    • Liaises with purchasing and suppliers to ensure that all fooditems ordered are delivered, and are of the appropriate quality atthe most competitive prices.Conducts periodic checks of all food delivery and storage areasto ensure quality of food and standards of hygiene aremaintained.Prepares in conjunction with the Hotel manager an annual menuchange cycle and ensures the relevant changes occur asplanned.Prepares and implements an annual food and beveragepromotion plan for all restaurants.Co-ordinates the design and implementation up of all buffet setups, tea/coffee breaks and food displays including cubes, propsand decorations ensuring they are maintained in good condition.Ensures market list is prepared daily to ensure an adequateprovision of fresh produce.Ensures that accurate recipes are prepared and costed for allmenu items.Utilizes sales analysis in menu planning and implements menuengineering techniques.Assists the Hotel manager in the preparation, monitoring andcontrolling of the Food and Beverage budget.Responsible for the standards of cleanliness and hygiene in allkitchen and related areas.Maintains an efficient administration within the departmentpreparing and submitting operational reports on time.Ensures that employees are selected, trained, evaluated andrewarded in compliance with existing employee managementsystems.Coaches, counsels, disciplines and develops subordinateemployees.Support the Corporate Social Responsibility program of theGroup through the implementation of policies and activities thatcontribute to environment-friendly practices and community -sensitive in the property.Contributes to risk management activities for the property.Directs and co-ordinates all subordinate kitchen staff to ensurethat all day to day operational matters are handled on time andthat guest expectations are met.
    • Interacts with guests, actively soliciting their feedback. Performs any additional duties as directed by the Hotel Manager. Stays current in the developments of cooking and cuisine’s and makes appropriate suggestions and recommendations to the Hotel Manager. Fully conversant with all health and safety, fire and emergency procedures. Maintains a high standard of personal hygiene, dress, uniform, and body language. Attends meetings and training as directed by the Hotel Manager. Ensures that all activities are carried out honestly, ethically and within the parameters of local law. Contributes to the morale of the hotel by maintaining effective relationships with hotel colleagues.All day dining (Flavors): Restaurant Capacity: 90 Guests ,OffersBreakfast, Lunch and DinnerInternational Breakfast buffet and Ala Carte MenuInternational Lunch and dinner buffetFriday & Saturday brunch.The leisure Deck (Pool bar): 30 to 50 Covers on an Average with asnack menu.The Lounge cafe: 40 covers with finger food menu, cake and pastriesfridge displayRoom Service: International ala carte menu open 24 hours.Outside carting: international and local menus for 300 pax.1 Jan 2010 Till 12/4/2010 Al Ain Rotanawww.rotana.com Abu Dhabi,U.A.EExecutive sous chef: 42 kitchen staffFive stars Hotel with 210 luxuries appointed rooms, 10 villas, 8 food &beverage outlets, extensive Banquets and outdoor catering.Assists the Executive Chef in the day to day operation, taking over allresponsibilities during absence, striving for the highest possible guestsatisfaction.All day dining (ZEST): Restaurant Capacity: 154 Guests ,OffersBreakfast, Lunch and DinnerInternational Breakfast buffet and Ala Carte MenuIncluding all pastries and bread life cooking.International Lunch and dinner buffet includingLife cooking stations: sushi, tandoori, stirs fried, pizza, bread and
    • tabaniaki ice cream. (The first life cooking stations all day dining in al aincity).Seafood night.Friday & Saturday brunch.In charge about all the kitchen daily operation. (covering the Executivechef tasks for 2 month January and February 2010)Atrium café: coffee shop all day with 40 covers serving a snack menu.Mehfil bar: 80 Covers Indian bar with a snack menuLayalyna bar: 60 covers bar with Arabic snack menu.Aquarius swimming pool: 60 to 120 Covers on an Average with agourmet snack menu.Moods lounge bar: 60 covers with canapés and exotic finger food menuRoom Service :International ala carte menu open 24 hoursBANQUET ROOMS:One Ball room with a capacity of 700 cabaret style Serving buffet and platedlunch and dinnerThree meeting rooms with a capacity of 30 to 50 Guests serving coffeebreaks and exotic finger food menu according to the type of function.Extensive Outside Catering up to 5000 guest.MinZaman: Lebanese restaurantTrader vices: French Polynesian restaurant. Support directly the Executive Chef in the daily operation and work. Take full responsibilities of the kitchen if the Executive chef is not there. Work with the Executive chef on Food Production, Promotion and Quality improvement. Ensure high standards of hygiene in all kitchens. Keep working area at all times in Hygienic conditions according to the rules set by the hotel. Communicate to Executive Chef in all relevant & important matters. Create high quality and creative food products to satisfy the customer Provide hands on training to the direct staff whenever necessary. Control the food stock and cost.1April 2008 Till 31/12/2009 Al Ain Rotanawww.rotana.com Abu Dhabi, U.A.ESous chef: 25 kitchen staffFive stars Hotel with 210 luxury appointed rooms, 10 villas, 8 food &beverage outlets, extensive Banquets and outdoor catering.In charge of the Main kitchen – Hot, cold and butchery kitchen.Participated in getting the HACCP certificate for this hotel.All day dining (Gardenia): Restaurant Capacity: 90 Guests and 40Guests on the terrace.Offers Breakfast, Lunch and DinnerInternational Buffet Breakfast and Ala Carte MenuInternational Buffet for Lunch.Theme nights for Dinner Sea food night. Noodles night. Meat feast night.
    • Mussels twist night. Moroccan night. Friday & Saturday brunch.Serving different and special buffet food or Gala set menu for alloccasions, such as New year Eve, Christmas, Easter, Ramadan,Valentine day thanks giving day etc.. And we have different promotionsrunning throughout the year.Atrium café: coffee shop all day with 40 covers serving a snack menu.Mehfil bar: 80 Covers Indian bar with a snack menuLayalyna bar: 60 covers bar with Arabic snack menu.Aquarius swimming pool: 60 to 120 Covers on an Average with agourmet snack menu.Moods lounge bar: 60 covers with canapés and exotic finger food menuRoom Service :International ala carte menu open 24 hoursBANQUET ROOMS:One Ball room with a capacity of 700 cabaret styleServing buffet and plated lunch and dinnerThree meeting rooms with a capacity of 30 to 50 Guests serving coffeebreaks and exotic finger food menu according to the type of function.Extensive Outside Catering up to 5000 guest.Works in close cooperation with all other key departments in the hotel. Prepares duty schedules in the kitchen operation. Works hands on towards the timely kitchen preparations for all meal service periods in the outlets and Banquet activities. Regularly tours through all Kitchens, Stores and other food production facilities ensuring the highest possible hygiene and maintenance standards and pushes for the highest degree in applied hygiene and food safety as per HACCP Standard Monitors and correct the appearance (condition of uniform) and grooming of all Colleagues Evaluates the performance through Annual performance Reviews of the team and recommends internal promotions. Handles guest complaints directly if the situation requires. Updated on all daily Banquet activities. Drives together with the Executive (Sous) Chef all extracurricular events in the outlets as per the annual promotions activity calendar. Controls the food cost by preparing / reviewing / all store requisitions and direct purchases submits them for signature and ensures the accurate delivery of goods. Ensures that his / her immediate reliever is well informed about all relevant operational issues. Directs the development of future Senior Chefs. Conducts daily checks on the appearance (condition of uniforms) and grooming of assigned staff. Conducts regular spot checks on expiry dates of food products. Prepares hands on all menu changes and contributes to Standardizing the presentation of all dishes. Ensures that all dishes leaving the kitchen are of appropriate portion and well presented as per recipes and presentation standards. Handles all food transfers out of the kitchen to other areas and ensures proper documentation. Ensures the proper handling of all FF&E and operating equipment. Participates in establishing the month end inventory in all areas. Controls day to day all kitchen payroll related documents, prior to
    • their signature and submission to the paymaster Attends meetings (on behalf) and conducts daily briefings with all key personnel if the situation requires, ensuring open communication lines. Participates to meet the departments’ revenue budget and exercises the constant control of operational costs (food, labor, maintenance). Familiar with the company’s internal policies and all safety procedures, Conducts competition checks (on instructions) to assist the company in being updated on local industrial activities.Nov. 2002-Till to March 2008 Al Maha Rotana (now al mahaArajan) Abu Dhabi, U.A.Ewww.rotana.comChef D’ cuisine 15 kitchen staffFour star Hotel with four outlet food &beverage and outdoor carting, The288 luxury appointed studios and suitesParticipated in getting the HACCP certificate for this hotel.City café : Restaurant Capacity: 95 Pax with tow corner sitting for cake,tea coffeeOpen 24-hours a day. , offers fusion of continental and traditional fare forbreakfast and we serve American breakfast continental and orientalbreakfast , lunch and dinner (international buffet) and al a carte menuTheme nights : sea food night Pasta night Far eastern night Friday brunchServing different and special buffet food or Gala set menu for anylocation such as (New year Eve, Christmas, Easter, Ramadan, Valentineday thanks giving day etc…) and we have promotions during all yearsuch as ( mussels promotion , cake promotion , crepe , mango ,strawberries , bit the heat (Cocktail ) , salmon ,etc…)Room Service : International ala cart menu open 24 hoursSwimming pool: serving pool al a carte menu as well BBQ every Friday,and during Ramadan we have tent at pool serving topical Arabic food(Ramadan specialist)BANQUET ROOMS:For small and medium meetings, lunches and dinners in either the stylishmulti-purpose banquet room or the two Board Rooms. Served up to 300 pax.Has been promoted from Commis I to Demi chef in (1/5/2003 )then to chef D’ Partie in 1/1/2004 &to chef de cuisine at1/1/2007 Opening Team member of this hotel. Ordering stores and direct purchases in accordance with budgeted food cost. Staff training in food preparation. And on job training. Training plan and monitor and supervises training and development of the Kitchen Bridge, and training plan for each staff individual and training report
    • and schedule on monthly basis .  Improve quality of the daily buffet and achieve rewards.  Controls storage and stocks of all section in the kitchen.  Help chef for Implementing HACCP system in the hotel.  Work close with Exec chef to Great SOPs for all the kitchens.  Assists the Executive Chef in the production, preparation and presentation of all food items to ensure highest quality at all times.  Insure hygiene in all kitchen area and safety food. Feb 2001– Nov 2002 Abu Dhabi Grand Hotel (le Royal Meridian Abu Dhabi now) www.leroyalmeridienabudhabi.com Abu Dhabi, U.A.E Five star hotel with 180 room and 14 outlet (Food & beverage ) Second Commis  For 3 months in the coffee chop  Irish kitchen &al falah fine dining club for 11 months.  Al fanar fine dining restaurant for 6 months.  Keeping working area in a tidy and hygienic condition.  Trained in al jabel kitchen on all Arabic food as well after normal duty timing  Trained in the butchery section for 3month  Assist the chef in main kitchen especially in shuja yacht in preparation for all theme nights such as ( far eastern night , Italian night , French , family brunch ,East meet West , sea food night ,Arabic night ) . June 1999–Nov 1999 Damascus Sheraton hotel SYR Five star hotel www.starwoodhotels.com trainee in the Italian kitchen  Learning how to make pizza dough. Pasta dough. making different kind of pizza& pasta sauces and different kind of Italian dessert in 300 cover capacity restaurantEducation 1992–1995 Secondary School Safita, Syria  Secondary school leaving Certificate. 1997 – 1999 Institute of Hotel Management Damascus, Syria  Two years Diploma course in Hotel management with specialization in kitchen and Pastry.Computer Skill  All basic functions of computer applications.  MS Word.  MS Excel.  MS Outlook.  PowerPoint presentation
    • Language Skill  Arabic: Native in written ,speaking , reading  English: well in written , speaking ,readingTraining  safe steps training at the Abu Dhabi Grand Hotel 2001 June Food hygiene program and procedures.  2004 medic first aid international, Abu Dhabi Care initiator course.  July2004 Al Bustan Rotana hotel, Dubai 18-23 July 2days training in the Iranian kitchen (Mix grill & rice) 3days training in Blue Elephant Thai restaurant(soups ,salad, Curries, main courses &desserts).  April 2005 civil defiance Abu Dhabi rd Firefighting training. at 3 of April . May 2005 Al Maha Rotana. Abu Dhabi UAE h th th On the job training course at 26 –27 and 28 may.  november2005 TUV middle east 7of November Basic food hygiene training.  November 2005 Al Maha Rotana Hotel-Abu Dhabi 17-22nov 2005 Belgian style mussels cooking training Vanlancker Paul Executive Chef Chez Leon de bruxelle.  May 2006 RWTUV Academy HACCP awareness course in Abu Dhabi  June 2006 Beach Rotana Hotel & Towers Five days training in Italian Kitchen (Prego’s) Five days training in Sea food Kitchen (Finz). Sep2007. . Sep 2007 TUV middle east Intermediate food hygiene training in Abu Dhabi . Jun 2008 Alain Rotana
    • Destination leadership program . June 2011 Safir Doha Hotel Progressive deseplinary action . May 2011 Safir Doha Hotel . November 2010 Safir Doha Hotel Presentation Skills . March 2011 Safir Doha Hotel Standard First Aid & CPROther Activities  Given recipes and photography for Magazines and U.A.E newspapers.  Assist in new opining of Queen Rotana center in Damascus to lead the staff and train them 2005 may Chef Eric Gerault Executive Chef (Abu Dhabi Grand)Recommendatio Recommendation letter given for outstanding work in al fanar fine diningns and letters: kitchen Chef Imitiaz Khan Senior Sous-Chef (Royal Meridian) Recommendation letter given for outstanding work in coffee chop & butchery. Chef Jacob Thomas Sous Chef-main Kitchen (Royal Meridian) Recommendation letter given for outstanding work in sujaa yacht & main kitchen. Chef frank Brenan Sous Chef for AL Falah club &p.j.oReillys Irish Kitchen (Royal Meridian) Recommendation letter given for outstanding work in al Falah private business club &P.J.s Irish restaurant. Mr.Atef W Elias General manager Abu Dhabi UAE Fist anniversary opining Al Maha Rotana certificate Oct 2003. Mr. Mohammed Awadalla General Manager Abu Dhabi Thanks letter for the greatest week of business during IDEX &helping in handling all operation when the occupancy is 100% (288 Room) (coffee chop, room service, banquet, ODC and swimming pool) Feb 2005. Mr. Mohamed Fekry Food &Beverage Manager-Al Maha Rotana
    • Thanks letter for the greatest week of business during IDEX Feb 2005. Chef Chadi Salloum Executive Chef –Al Maha Rotana Thanks letter for the excellent presentation and service during the general managers get together held in almaha rotana. 31 January 2005 Chef Chadi Salloum Executive Chef –Al Maha Rotana Recommendation letter given for outstanding work in al Maha rotana kitchen During his work there as an executive chef. Chef Chadi Salloum Executive Chef –Al ain Rotana Recommendation letter given for outstanding work in al ain rotana kitchen During his work there as an executive chef. Mr. Ayman Gharib General Manager-al ain Rotana Thanks letter for the excellent presentation and service during the lunch Event of sheikh tahnoon bin Mohamed al Nahyan,and sheikh Mohamed bin Rashed al Maktoum. Chef Rajesh Devadas Executive Chef-The D club –Abu Dhabi Chef Mauro seu Executive Chef-Sheraton Grande Walker hill –Seoul -KoreaCertificates and  Employee of the month Abu Dhabi grand Hotel Jan 2002Awards  Employee of the month Al Maha Rotana Nov 2005 2005 Emirates Culinary Guild Dubai, U.A.E Won merit certificate for - new Arabic cuisine 2006 Emirates Culinary Guild Dubai, U.A.E Won Bronze Medal for – new Arabic cuisine 2007 Emirates Culinary Guild Dubai, U.A.E Won merit certificate for - new Arabic cuisine 2007 Emirates Culinary Guild Dubai, U.A.E Won Bronze Medal for – emirate cuisine-practical cookery 2007 Emirates Culinary Guild Dubai, U.A.E Won silver Medal for – traditional Arabic mezza –practical cookery 2009 Emirates Culinary Guild Dubai, U.A.E Won Bronze Medal for – emirate cuisine-practical cookery 2009 Emirates Culinary Guild Dubai, U.A.E Won Bronze Medal for – new Arabic cuisine. 2009 Emirates Culinary Guild Dubai, U.A.E Won gold Medal for – traditional Arabic mezza –practical cookery
    • 2009 Emirates Culinary Guild Dubai, U.A.E Won Bronze Medal for – five course gourmet menu. 2009 Emirates Culinary Guild Dubai, U.A.E Won the best Arabic cuisiner prize in UAE for the Year 2009.Interests Playing Football, Reading Culinary Books, Computers.Personal Details th Date of Birth: 27 /9/ 1977 Sex: Male Marital Status: Married Religion: Christian Nationality: SyrianPassport Details Passport No: 005924561 Date of Expiry: 13/03/2017 Place of Issue: Tartous Centre , SyriaPermanent Louay Rafik SaeghAddress Door no 57, Safita ,, The Republic of Syria Tel: 00963-43- 522580Present Address Louay Rafik Saegh Executive Sous Chef P.O.Box 1210 Safir Doha Hotel – Qatar Mobile: +971507319002 Fax : +97137545444