Georges Nakhlé is a senior sous chef currently working for the royal family of Dubai in the United Arab Emirates. He has over 20 years of culinary experience working in restaurants in Lebanon, Abu Dhabi, and Dubai. He has received numerous awards and gold medals in culinary competitions. Nakhlé is seeking to further develop his skills and contribute to an expanding company.

1. Georges Nakhlé
Lebanon,Sin el fil ghazal street , Sweidan Bldg.2st floor
00961/3118410, DUBAI ,00971501505340
chefgeorgenakhle@hotmail.com
OBJECTIVE:
To be able to apply my acquired skills, creativity and be a huge part of an
expanding company that will enhance and develop my personality and to acquire more knowledge that has
relevant contribution to the company. Cooking is the passion of its own.
WORK EXPERIENCE:
 ZAABEEL PALACE HOSPITALITY (DUBAI ROYAL FAMILY OF DUBAI)
Dubai, United Arab Emirates
Position: SENIOR SOUS CHEF
Job Description: March 31, 2010 till Present
1. Managed all day to day operations.
2. Responsible for 100 plates between starters and salad desserts main course
3. Scheduling the duty roaster for all kitchen employees.
4. Aiding in cost control and inventories.
5. Consistency in food and presentation of all gourmet dishes.
 HOTELALBERGO ALDENTE restaurant Achrafieh
Achrafieh, Lebanon
Position: CHEF DE PARTIE
Job Description: December 1, 2009 till January 1, 2010
1. Responsible for starters and salad.
2. Managed to prepare around 20 gourmet dishes.
3. Managed all day to day inventories.
4. Preparing the mise en place on a daily basis.
5. Consistency in all dishes.
 Tiara Restaurant
Abu Dhabi, United Arab Emirates
Position: HEAD CHEF
Job Description: November 2006 till March 31, 2008
1. Managed all day to day operations.
2. Managed to prepare more than 38 dishes and their (mise en place).
3. Responsible for 16 other Chefs.
4. Scheduling the duty roaster for all kitchen employees.
5. Responsible for the cost control and inventories.

2. 6. Consistency in food and presentation of all gourmet dishes.
7. Responsible for all the order and purchase from the supplier.
8. Responsible for all the operation in the kitchen.
 Fleur de Sel restaurant (1 star Michelin)
Achrafieh, Lebanon
Position: ASSISTANT CHEF
Job Description: March 31, 2010 till Present
1. Managed all day to day operations.
2. Managed to prepare more than 38 dishes and their (mise en place).
3. Responsible for 3 other Chefs.
4. Scheduling the duty roaster for all kitchen employees.
5. Aiding in cost control and inventories.
6. Consistency in food and presentation of all gourmet dishes.
 CHASE RESTAURANT
Achrafieh, Lebanon
Position: ASSISTANT CHEF
Job Description: 1998 till 2006
1. Responsible for a whole shift in the absence of the chef.
2. Created delicate international cuisine for the guest.
3. Train the new colleague for a better service.
4. Controlled HACCP in the kitchen.
5. Controlled with co-ordination with the chef for wastage and kitchen cost.
6. Responsible for the kitchen inventory for 3 years.
7. Training on a daily basis staff for the daily specialty of the chef.
 WINTER RHUM – RAISIN PASTRY
Achrafieh, Lebanon
Position: ASSISTANT PASTRY CHEF
Job Description: 2003
1. Training for all European desserts and pastries and chocolates
2. Aiding in making all the desserts.
 HOTEL MONTE VERDE
Mansourieh, Lebanon
Position: SNACK CHEF
Job Description: 2000 & 2002
1. Responsible for the preparation of the menu and the standard recipes.

3. 2. Training the staff for the sequence of service.
3. Managed day to day operations in the snack.
 MICHAEL RESTAURANT
Jounieh, Lebanon
Position: CHEF DE PARTIE -SALADS
Job Description: 2001 & 2002
1. Responsible for the preparation of the all the salads.
2. Managing the inventories and cost for all the dishes.
 MILITARY SUMMER RESIDENT
Lebanon, Lebanon
Position: CHEF DE PARTIE – LEBANESE KITCHEN
Job Description: 1999 - 2000
1. Served 1000 guests each shift on the military beach resort.
2. Preparing Shawarma meat and chicken, bread tid-bits
EDUCATIONALATTAINMENT
Dekwaneh Technical Hospitality School
1995 - 1998
Lebanon
Baccalaureate technique / production level
Participation in Cold live sandwich in HORECA 2006.
PERSONAL DATA
Age: 36 years old
Civil Status: Single
Religion: Christian
Language/Dialect: Arabic , English, French : Fluent
AWARDS & ACHIEVEMENTS
 Gold Medalist & 1st
Runner Up Best Gastronomist , Salon Culinaire Gulf Food Dubai 2013
 Gold Medalist, 3 Course Gourmet 2013, Burjuman Young Chef 2013, Dubai
 Gold Medalist in 5 Course Gourmet DUBAI WORLD HOSPITALITY CHAMPIONSHIP 2013,
and Second Place in Over all Categories
 Gold Medalist in Beef Practical , DUBAI WORLD HOSPITALITY CHAMPIONSHIP 2014
 Gold Medalist and First Place in Over all Categories, DUBAI WORLD HOSPITALITY
CHAMPION 2014
SKILLS
Kitchen Knowledge;

4. Lebanese kitchen, French kitchen, Interncontinantal kitchen, Italian kitchen ,Pastry.
Diet food ,detox food (trained in Switzerland biotonus****hotel)
REFERENCES
 CHEFJOE BARZA (best chef in lebanon)
009613363999/LEBANESE
 CHEF JURAJ KALNA (Excutif chef RITz carlton ghanzou)
0097150529773/SLOVAKIA
 CHEF PIERRE MARIN (1 star michelin)
0033622930954/FRENCH
 CHEF SEBASTIEN GIRIN
0033634218366/FRENCH
CHEF ADAM ROZMARYNIEWICZ/ AUSTRALIA(chef of MARCHRTTIS LATIN
RESTAURANT BEFORE IN MELBOURNE 00971503505606