Ghassan Edmond Karam is an executive chef and culinary industry professional with over 22 years of experience. He is fluent in multiple languages and has managed kitchens and catering divisions for hotels and restaurants in Dubai, Lebanon, Romania, and elsewhere. Karam holds a master's degree in hotel management and has received extensive safety, hygiene, and food safety training. His action plan focuses on improving food quality, controlling costs, and enhancing teamwork.

1. Ghassan Edmond Karam
Executive and development Culinary and Industry
Curriculum Vita
Ghassan Edmond Karam
22 Years of Culinary Experience
 Cell: 971507084187UAE
 Address: UAE,
 Email: gasskaramele123@gmail.com
 Date Of birth: 07of April in 1974
 Marital Status: Married
Professional Strengths and Special Skills
P.S.S.S
Summary
 Fluent in Arabic ,English and Romanian, All written and oral
 Hardworking, reliable, and professional
 A considerate team-player with aspirations to succeed
 Conduct daily shift briefings to the kitchen team and colleagues.
 Support / Coach / lead & motivate kitchen colleagues.
 Actively share ideas, opinions & suggestions in the kitchen meetings.
 Aware of daily revenue report & assist & labor coast within budgetary guideline.
 Responsible for plate presentation and hold temperatures are maintain as per companies
guidelines.
 Actively involved in developing new food items for all outlets.
 Ensure all kitchen staff and pastries are aware of standard & expectations.
 Ensure all grooming, spot check, daily checklists, and temperature log sheet to be completed
as required.
 Maintain consist on the job training sessions for Culinary Colleagues.
 Work with on managing all functions of the food production and quality improvement
 Monitor regular standards of production to ensure highest level of quality in all kitchens
 Ensure HACCP standards are implemented and follow the appropriate hygiene standards as
per Municipality requirements at all times in all working areas

2. Ghassan Edmond Karam
Executive and development Culinary and Industry
 Maintain comprehensive product knowledge including ingredients, equipment, suppliers,
markets and current trends
 Monitor local competitors and compare their operation with the hotels food production
operations
-Controlling Quality and Standard of the company.
-Controlling the Cost to be on best level.
-Controlling Hygiene and Safety.
-Oriental and Continental Menus and main Courses.
-Handing Functions and Special Orders.
-Oriental Catering and live Cooking.
-Platters Presentations
- Oriental and international Menus and main course
-Handing Functions and special Orders.
-Oriental Catering and live Cooking
Experience
Kaf international (dubai-uae)
Catering &production manager
Manage the production plant and all the outlet in uae
Starting date: 01/08/2014
End date: 25/10/2015
Manages all production activities from in factory inception to completion Manages and controls all employees' related
in the factory Plans and details production schedules and ensures timely completion Prepares production status repor
senior management Organises production line effectively and efficiently Ensures that all resources used for productio
operating condition Maximises company's use of assets towards project completion Plans for appropriate purchase &
capital assets within budgetary guidelines Responsible for production quality and timeliness Coordinates all working d
the factory including cutting lists, quality control, and all manufacturers Liaises with Production, Procurement, and Pl
Coordinator Directly responsible to senior management on all production control matters Schedules, controls, creates
implements cost effective procedures Trains subordinates on work procedures and tasks Evaluates workers. Requirem
• Ensure the daily production schedule is performed in accordance with the projects plan.
• In conjunction with plan and review overall status of projects on an ongoing basis.
• Make a deliberate effort to gain a full understanding and working knowledge of the Company’s Quality Systems, en

3. Ghassan Edmond Karam
Executive and development Culinary and Industry
production personnel adhere to them at all times.
• Prior to the commencement of new project, gain an understanding of the relevant project specifications and drawin
follow the same.
• Ensure optimum usage of manpower, materials and avoid wastage of materials.
• Should meet monthly production target provided by Production Manager to achieve company’s budget plan.
• Responsible for Planning and arranging material on time
• Responsible for Labour productivity and labour planning and management
• Management of out side labour if required
• Wastage reduction and management
• Machine servicing and maintenance
• Responsible for quotations
• Liaising with marketing team and client for best after sales service.
• Responsible for quality control
• Over all responsible for Store and purchase department
• Responsible to maintain good relations with suppliers
• Responsible for over time management
• Responsible for all accidents and damages
• Responsible for Workshop opening and closure.
• Responsible for Safety policy implementation
Wafi Gourmet & Khan Murjan (Dubai-UAE)
Production Manager/Catering Division Director
Starting date: 01/11/2013
End date: 01/08/2014
In charge of six fine dining outlets and catering division -current
Position: production manager, catering division director
Reports To: General Manager
Summary: responsible for co-ordinating all phases of group meeting/banquet functions held in
the Hotel; coordinate these activities on a daily basis; assist clients in program planning and
menu selection; solicit local group catering business; maintain the services and reputation of
Your Hotel and act as a management representative to group clients.
A. Sales/Profitability/Cost Control
1. Achievement of budgeted food sales.
2. Achievement of budgeted beverage sales.
3. Achievement of budgeted labour costs.
4. Achievement of budgeted profitability.
5. Completion of Customer Follow-up calls on a timely basis.
6. Timely analysis of Catering Prices in relation to competition.
7. Participation and input towards F&B Marketing activities.
8. Entertainment of potential and existing customers.
10. Preparation of Sales Promotions & Mailings.
B. Duties and Responsibilities, Administration

4. Ghassan Edmond Karam
Executive and development Culinary and Industry
1. Development and maintenance of all department control procedures.
2. Handle all Catering inquiries and ensure timely follow up on the same business day.
3. To co-ordinate with all large group meeting/banquet planners their specific group
requirements with the services & facilities offered. This includes proposals, contracts,
estimated and actual function statements. With banquet or conferences, the Chef is to be
included in food related discussions.
4. To confirm all details relative to group functions with meeting/banquet planners.
5. Supervision of daily paper flow including Proposals, and Function Contracts.
6. Collection of Advance Deposit and payment when required.
7. Directly responsible for large function billings and overseeing medium/small function
billings with particular regard to accuracy and timeliness (48 hours)
8. Evaluation forms must accompany all invoices.
9. Gather for large events, oversee for medium/small events, guaranteed attendance numbers.
They are required 3 business days in advance of functions.
10. Completion of monthly forecast.
11. Attendance and participation at weekly F & B meeting and Department Head meeting.
12. To assist in menu planning and pricing.
13. Development and maintenance of department manual.
14. Supervision of weekly payroll input.
15. complete knowledge of Fire Procedures.
16. All other duties as directed by the General Manager or Assistant General Manager.

5. Ghassan Edmond Karam
Executive and development Culinary and Industry
C. Duties and Responsibilities, Operations
1. Assure bar inventory for functions, including opening and closing inventories, accurate bar
summaries and cash deposits are prepared.
2. Assure the maintenance of bar control policies.
3. Assure completion of requisitions where deemed necessary.
4. Assure the completion of weekly schedule and shift duties while:
a. Maintaining a labor cost below the maximum of 15%.
b. Assuring adequate and consistent levels of service.
5. Completion of monthly inventory.
6. Assure timely completion of function bills.
7. Assure the ordering and purchasing of beer, wine, liquor, premix canisters and canned soft
for catering and vending.
8. Purchasing of purchase requirements of small wares, linens requirements etc.
D. Product Quality
Directly responsible for larger groups…overseeing medium and smaller groups:
1. Consistent check of Banquet Food and Beverage quality.
2. Consistent check of Banquet services.
3. Consistent check of Banquet Plate presentation.
4. Ensuring that services meet customer specifications.
5. Quality of meeting room set-up.
E. Service
1. Liaise on an on-going basis with the Sales Department to ensure all client needs and
requirements will be met.
2. Work with the Chef, Assistant Director of Catering and Catering Supervisor to ensure all
arrangements and details are dealt with.
3. Establish a rapport with groups to ensure guest satisfaction and repeat business.
4. Minimize number of customer complaints.
5. Ensure a professional attitude and proper business attire when on property, ready to meet
or service a client at any time.
6. Staff professional attitude and proper meeting Company appearance and uniform standards.
7. Teamwork-Relations with co-workers and management.
8. Quality of catering services.
9. Quality of department phone handling.
10. Meeting with convenors and confirming proper set-up of Function Room at time of
Function while on duty.
11. Participation in ensuring a high level of banquet service.
12. Participation at large functions.
13. Maintaining “I Can Do It” Service Standards
F. Personnel Management
1. Effective communication skills.
2. Responsible for staff training and development.
3. Ensure all staff have ‘Smart Serve’ certification.
4. Personnel selection.
5. Proper hiring procedures followed. For management positions, either the HR Manager or
the Asst. General Manager must join the Director of Catering for all interviews. For line
personnel, the Assistant to the Director of Catering must be present with the Catering

6. Ghassan Edmond Karam
Executive and development Culinary and Industry
Supervisor.
6. Proper termination procedures must be followed.
7. Department meeting being held monthly. General Manager, Assistant General Manager and
Human Resources Manager to be notified of meetings in a timely fashion.
8. High employee retention.
9. Personal development and growth.
10. Discipline of personnel when required.
11. Responsible for overseeing all scheduling within the department.
G. Sanitation & Housekeeping
1. Participation towards overall Hotel Maintenance and cleanliness.
2. Achieving service that exceeds expectations.
3. Overall maintenance of the operation at a level in keeping with the standards prescribed.
4. Minimize the number of Workmen's Compensation claims.
5. Report any deficiencies in equipment and facilities.
Experience
-Socrate catering (Jnah, Beirut) Lebanon
Position: kitchen manager (executive chef)
Duties and responsibility
Starting date: 01/12/2012
End date: 25/10/2013
 Duties &Responsibilities
 Production control (from preparing till dispatching)
 Daily reports and follows up with the operation manager
 Menus, production sheets, standards R.C.P card
 Outlets and kitchens inspection
 Cost control and requisitions
 Weekly meeting and new objectives with the sales team (new product etc...)
 Daily reports of production safety (food temperature, chock freezing sheet, holding food
sheet, and food storage (production and labels) and traceability
 Ensure, determine, plan, supervise all food production for Banquet functions,
Restaurants
 Prepare Working Schedule.
 Check all Set-ups for Banquet functions.
 Check all Set-ups for Restaurant a La Carte.
 Supervise all personal.
 Stock Control
 Banquets function … etc...
 Food Costing
 Market List.
 Stock Control

7. Ghassan Edmond Karam
Executive and development Culinary and Industry
- jw Marriott Bucharest (2006 till 2009)
El mir chain of restaurant and Lebanese fine dining
Position: Executive Chef
 Duties &Responsibilities
 train and manage kitchen personnel and supervise/coordinate all related culinary
activities;
 estimate food consumption and requisition or purchase food;
 select and develop recipes;
 standardize production recipes to ensure consistent quality;
 establish presentation technique and quality standards; plan and price menus;
 ensure proper equipment operation/maintenance; and ensure proper safety and sanitation
in kitchen.
 cook selected items or for select occasions.
 oversee special catering events and may also offer culinary instruction and/or
demonstrate culinary techniques.
 directly supervises kitchen personnel with responsibility for hiring, discipline,
performance reviews and initiating pay increases.
 reports to a food service director.
 Special qualifications: The ability to manage in a diverse environment with focus on client
and customer services is essential to success in this role.
 control food and labor cost, demonstration cooking, menu development, and pricing and
development of culinary team preferred. Premise and liability accountability and contract-
managed service experience is desirable.
-albergo hotel iddarat ,Lebanon from( 2003 till 2006)
Position: Executive Chef
 Duties &Responsibilities
 train and manage kitchen personnel and supervise/coordinate all related culinary
activities;
 estimate food consumption and requisition or purchase food;

8. Ghassan Edmond Karam
Executive and development Culinary and Industry
 select and develop recipes;
 standardize production recipes to ensure consistent quality;
 establish presentation technique and quality standards; plan and price menus;
 ensure proper equipment operation/maintenance; and ensure proper safety and sanitation
in kitchen.
 cook selected items or for select occasions.
 oversee special catering events and may also offer culinary instruction and/or
demonstrate culinary techniques.
 directly supervises kitchen personnel with responsibility for hiring, discipline,
performance reviews and initiating pay increases.
 reports to a food service director.
 Special qualifications: The ability to manage in a diverse environment with focus on client
and customer services is essential to success in this role.
 control food and labor cost, demonstration cooking, menu development, and pricing and
development of culinary team preferred. Premise and liability accountability and contract-
managed service experience is desirable.
Training Courses
 Safety and fire course and training 3rd level
 Hygiene course
 Body language course
 International taking care of you and to the guests
 First Aid Training
 Be hero on the telephone
 Smile and Greet Training
 Talk and Listen to the team worker and to the guests
 Material control System (Store and Purchasing system)
 HACCP Training (Hazard Analyzes Critical Point )
 HACCP 3rd level in food safety management
 Train the trainer training
 Attended two ISO 20020(socrate catering,green forest catering)
 ISO team leader
Education
 Master degree in Hotel management
 LAU, Beirut Lebanon Campus.chouran

9. Ghassan Edmond Karam
Executive and development Culinary and Industry
 Graduation: food and beverage management
 15/03/1998
Languages
Excellent Good Fair Poor
Arabic Mother tongue English Italian German
Romanian French Spanish
Action Plan
My action plan stands on being the leading force and leading by giving examples.
Taking care of every single detail in order to control the work and avoid any
Problems from happening
I will make sure that all the giving tasks are done on time and up to standards.
According to the previous mentioned I divided my
Action plan for four basic categories
Teamwork
 Coordinated and planned complex student presentation schedules with eight other
teaching assistants
 Worked with many diverse staff members in various positions to accomplish daily tasks
and deliver excellent customer service
Food Quality:
My first priority is to improve the food quality and the way of presentation, and
Increasing the variation of food through checking the received items, storage
Operation, and to make sure that the food is fresh all the time
Cost control:
The food quantity must be equal to the amount of business that we have which helps us to
maintain the cost percentage by the end of the year.
Improving Team Work:
 Rotation between sub-departments.

10. Ghassan Edmond Karam
Executive and development Culinary and Industry
 Motivate and Encourage the associates to give their best by giving them
 The chance to create.
 Making sure that all associates will attend training sessions
 Participating in the Grumpy Gourmet.
Ghassan Edmond Karam
Executive and development Culinary and Industry