1. ELIAS WILLIAM NASSOUR
Contact: +966 507 220550; +966 587 7 027 7
E-Mail: elias_nassour@hotmail.com
An accomplished & knowledgeable professional aiming for assignments in Hospitality
Management / Chef Operations/ Customer Service with an organization of high repute
SKILLS SET PROFILE SUMMARY
Business Development
Training & Development
Resource Management
Food & Beverage Operations
Inventory Management
Service Delivery Management
Team Management
Client Relationship
Management
Liaison & Coordination
Safety Assurance
Strategic Planning
 A competent award winning executivechef with ov er 20 y ears of experience in
Hospitality Management, food preparation, team management and
business development
 Demonstrated abilities in effectiv e monitoring & analy sis of business
 Proficient in supervising all food and bev erage operations including prov iding
technical inputs for implementing better business practices
 Dev eloping and implementing strategic plans to increase efficiency and
effectiv eness within a business, organization, or institution
 Skilled in handling and maintaining highly confidential andsensitive information
 Liaising with clients, senior lev el executiv es and other v ital contacts
 Dev eloping strategy and ensuring that the team members hav e the necessary
education and training to accomplish exceptional performance
 Creating and sustaining a dy namic env ironment that fosters dev elopment
opportunities and motiv ates high performance amongst team cooks
 Producing top quality,creativeproducts contributing to rev enue growth while
simultaneously reducing food and labor cost
 Ordering and maintaining inv entory of food and supplies needed to ensure
efficient operations
 Managing implementation of business guidelines and strategies; working with
other department heads to ensure that ev ery thing runs smoothly and in
accordance with set guidelines
 Superv ising and coordinating activ ities of cooks and other food preparation
workers
 An effective communicator with good analy tical, leadership, interpersonal,
planning and problem solv ing skills
CORE COMPETENCIES
 Looking after end-to-end management of operations as per schedule and ensuring timely completion & deliv ery of work to
management
 Inv estigating and solv ing customers' problems, which may be complex or long -standing problems
 Monitoring progress as per scheduled deadlines for various tasks and taking necessary steps toensure completion within time,
cost and effort parameters
 Ensuring that all activ ities are carried out as per the requirements of organizational policies
 Prov en ability in consistently streamlining operations by utilizing & implementing processes that meet company standards and
clients’ needs, thereby ensuring profitability , quality and excellent customer serv ice
 Implement marketing strategies aimed at maximizing business generation from targeted client segment.
 Adept at strategizing operations that trigger business dev elopment
 Significant exposure tovarious facets of Operations, food preparation, Catering,Menu Planning, Quality Management and
Training and Dev elopment
 Spearheading teamefforts in enhancing guest satisfaction through prompt resolution of issues and qualitative servicedelivery
 Creating a positive workenvironment in line with company ’s v alues, v ision and mission to produce a dy namic, driv en,
motiv ated and results-orientated workforce
 Prov en ability in consistently streamlining operations by utilizing and implementing processes that meet company standards
and clients’ needs, thereby ensuring profitability , quality and excellent customer serv ice
 Proficient in supervising and managing the F&B operations including resource planning, procurement and maintenance of
inv entory lev els for smooth functioning of all departments
 Prov en expertise in creating and dev eloping innov ativ e business strategies to ensure deeper market penetration
 Prov en ability toprovide a high levelof Customer Servicesurpassing market standards and maintain healthy relationshipwith
peers and competitor
 Prov en ability to effectiv ely lead multi outlet fine dining and high-v olume operations
 Inspiring & decisiveteam manager and collaborative player with strong liaison,communication, interpersonal and problem
solv ing skills; and ability to expedite cross-functional dependencies, relationships with multiple clients
WORK EXPERIENCE
Apr'2014 – Till Date: "A L MA SA A ", KSA
Role: Corporate Chef
Jan'2014 – Mar'2014: Gaby's" Catering Cairo & International Food
Role: Executiv e Chef

2. May'2007 – Dec'2013: Repu bl ic Rest a u ra nt
Role: Executiv e Chef
International, Fresh Italian & Arabic Food
May'2006 – Apr'2007: Ch ez El ena Ca t ering Ba da ro St reet
Role: Owner & Executiv e Chef
International & Lebanese Food
Mar'2004 – Mar'2006: Gru en Ea t ery Gefinor Rot a na Hot el Beiru t Street
Role: Sous Chef
International & Fresh Italian Food
Oct'1997 – Jan'2004: Casper & Gambini's Beirut And Kuwait
Role: Team Leader
International Food
Jun'1996 – Oct'1997: Up Town Grill, Broumana
Role: Cook
Mexican Food
CONSULTING EXPERIENCE
 Consulting La Broshketa Restaurant -Lebanese & French Food in 201 3
 Consulting Woudise Restaurant -Lebanese & American Food in 201 3
 Trainer & Consulting the Red Pearl Restaurant - American & Mexican Food in 201 3
 Consulting the Wrap Sandwich Restaurant And Resort - International & Lebanese Food in 201 1
 Consulting Algouna Restaurant -Fresh Italian Food in 201 1
EDUCATION
 Course On Ba sic Food Hy g ein e Lev el3 ( Boecker )
 Computer Serv ices (MTC)
 English Courses- Lev el4 (MTC)
IT SKILLS
 MS Office
 Internet Applications
CERTIFICATIONS & AWARD

 HACCAP
 ISO 22000 (Boecker)
 Q. Platinum Award 201 5 / 201 6
PERSONAL DETAILS
 Date of Birth: 1 2 May 1 983
 Address: Saudi Arabia, Riy adh, Olay a Main road
 Language Known: English, French & Arabic