Executive Chef & Kitchen Manager
Accomplished and versatile Executive Chef and Kitchen Manager with over two decades of extensive culinary leadership experience spanning high-end restaurants, corporate catering, institutional dining, and large-scale hospitality operations. Proven expertise in menu engineering, kitchen workflow optimization, international culinary techniques, and rigorous food safety compliance. Adept at leading and mentoring diverse kitchen teams, controlling operational costs, and maintaining exceptional quality standards.
Core Competencies & Skills
- Kitchen Management & Leadership: Team supervision, role distribution, staff training and development, workflow organization, and problem-solving.
- Culinary Expertise: International cuisine, fine dining, advanced healthy food preparation, pastry and baking arts, and menu development.
- Operational Control: Inventory management, warehouse and refrigerator monitoring, equipment maintenance, and cost control in coordination with accounting departments.
- Safety & Compliance: Strict implementation of occupational health and safety regulations, food preservation standards, and quality control.
- Administrative Skills: Proficiency in Microsoft Office applications and kitchen management software.
Professional Experience
- Executive Chef / Kitchen Manager | Avenue Restaurant and Hkayaty(2019 – 2023)
- Directed daily kitchen operations, planned menus, and led briefing meetings with department heads for major events.
- Oversaw all phases of food production, recipe standardization, equipment maintenance, and inventory control.
- Focused on staff welfare, training, and professional development to foster a creative and efficient kitchen environment.
- Head Chef | Babylon Mall(2017 – 2019)
- Spearheaded strategic kitchen planning, workflow execution, and performance management in alignment with enterprise policies.
- Managed breakfast, lunch, and dinner buffet lines while actively gathering and responding to guest feedback.
- Coordinated meal and raw material cost monitoring with the accounts department and established ongoing training programs for culinary staff.
- Head Chef | RPSG Company(2015 – 2017 & 2010 – 2014)
- Supervised comprehensive culinary operations, including recipe review, portion control, and timely meal service.
- Enforced strict occupational health and safety regulations across the kitchen team.
- Monitored food stocks, reported purchasing needs proactively, and introduced healthy, advanced cooking techniques.
- Head Chef | Taaz Company(9 Months)
- Directed kitchen preparation, delegated responsibilities to specialist teams, and ensured compliance with health and hygiene codes.
- Head Chef | Iraq’s Parliament(2008 – 2010)
- Managed large-scale culinary production and menu planning for high-profile parliamentary dining operations.
- Implemented modern, health-conscious cooking methods and unconventional ingredients to elevate guest satisfaction.
- Western Chef | American Blue Hackle Company(2007 – 2008)
- Supervised western kitchen setup, equipment usage, and recipe execution under demanding operational timelines.
- Director of the Department of Sweets and Baker | Alamco Company(2004 – 2006)
- Managed bakery and pastry production, raw material inventory, periodic stock auditing, and recipe adaptations.
- Head Baker | Al Waleed Bakery and Sweets Factory(6 Months)
- Supervised the daily production of diverse pastries and sweets.
- Chef of Salads, Entrées, and Appetizers | Al Atshan Restaurant(2001 – 2003)
- Managed the preparation of club oriental meals, salads, and appetizers.
