WEHBI ABOU HJEILA
Dubai
Summary
With my passion for cooking and attention to details, I have more than 17 years of experience in Food, Beverage and Hospitality industry. I have a comprehensive and wide knowledge in middle eastern food concepts, bakery ingredients and baking techniques. Ability to stand for long hours and lift heavy equipment’s. I possess strong analytical and problem solution skills. Self-motivated, well organized and able to multitask effectively.
Overview
17
17
years of professional experience
Work History
CHEF
FACTORY KITCHEN LLC
- Line of service
- Health food planning
- Catering & events.
Senior Member
A La Carte and All Day Dining
Executive Chef
Atlantis
2024.01 - Current
- Operated by Interact Hospitality
- Operate kitchen to serve over 9000 meal per day between breakfast, lunch and dinner for 3 locations with over 105 chefs
- Supervise the kitchen in the preparation and presentation of all food items in accordance with the company’s
- SOPs and standardized menu guidelines
- Monitor regular standards of production to ensure highest level of quality
- Monitor all aspects pertaining to the control of all restaurants and the central kitchen
- Participate in the drafting of concept ideas and menus for all special events and functions while encouraging all employees to put forward their ideas and utilizing them wherever practice
- Ensure HACCP standards are implemented and follow the appropriate hygiene standards as per Municipality requirements all times
- Ensure consistent on the job training session for culinary colleagues and promote health and safety
- Controlling overall kitchen cost , menu costing and monthly/ yearly budget
- Creating menu for both Hotel for All day dining, A La Carte restaurant, room service
- Breakfast buffet, pool decks from pre-opening.
Executive Chef
CRYSTAL HOSPITALITY
2023.06 - Current
- Opening a new central kitchen TO cover the full operation for the restaurant the event and catering
- Supervise the main kitchen in the preparation and presentation of all food items in accordance with the company’s SOPs and standardized menu guidelines
- Monitor regular standards of production to ensure highest level of quality
- Monitor all aspects pertaining to the control of all restaurants and the central kitchen
- Participate in the drafting of concept ideas and menus for all special events and functions while encouraging all employees to put forward their ideas and utilizing them wherever practice
- Ensure HACCP standards are implemented and follow the appropriate hygiene standards as per
- Municipality requirements all times
- Ensure consistent on the job training session for culinary colleagues and promote health and safety.
Head Chef
DISH DASH GROUP, ABU DHABI ETIHAD
2023.03 - 2023.06
- (locating in charge of pre- opening of new outlet and brand as Karaaz Lebanese and
- International
PLAZA Executive Chef
BEST WESTERN HOTE, KSK HOME & HOTELS
2022.08 - 2023.03
Executive Chef
AL HAMRA CATERING & EVENTS
2022.01 - 2022.08
- Al Hamra Catering is one of the best catering in Dubai Market
- They provide all catering services including birthday party, wedding, private dining and corporate events.
Head Chef /Kitchen Manager pre
2021.05 - 2022.01
Chef De Cuisine
ROYAL CATERING SERVICES LLC
2019.11 - 2021.05
- Events & Banquet In Charge
Head Chef Production
ADNOC – BOROUGE-TARKEER, ROYAL CATERING SERVICES LLC
2018.11 - 2019.10
- Ensure HACCP standards are implemented and follow the appropriate hygienestandards as per Municipality requirements at all times
- Ensure consistent on the job training session for culinary colleagues and promotehealth & safety
- Monitor regular standards of production to ensure highest level of quality.
Sous Chef
ROYAL CATERING SERVICES LLC
2016.10 - 2018.10
- Supervise the main ADNOC HQ kitchen in the preparation and presentation of all food items in accordance with the company’s SOPs and standardized menu guidelines
- All day dining, A La Carte and fine Dining
- Monitor regular standards of production to ensure highest level of quality
- Monitor all aspects pertaining to the control of ADNOC HQ’s food cost
- Participate in the drafting of concept ideas and menus for all special events and functions while encouraging all employees to put forward their ideas and utilizingthem wherever practical.
Sous Chef
BEE SWEET BAKERY & CAFÉ, Ras Al
2013.01 - 2016.01
- Making cakes and pastries for the customers with different flavour, size and shapedepending on customer’s needs
- Exceeding customers’ order expectations in every order
- Making sure that bakery and pastry products are on high standard
Chef de Partie
FRENCH BAKERY & LA
2009.05 - 2013.06
- Cold kitchen production in charge for costa café and Starbucks coffee)
Chef de Partie/ Production
Costa Coffee and Starbucks Coffee
2008.01 - 2009.05
Demi Chef de Partie
MARQUISE
2007.01 - 2009.04
Education
Diploma -
Intermediate -
Institute for Hotel –
Dekwane Institute
Certificate in Food Hygiene and Safety (EFST certified -
Skills
- Microsoft Office
- Problem Solving
- Organizational Skills
- Creativity
References
REFERENCE
Reference is available upon request.
Interests
SYRIAN
CULINARY
, Senior Member
EMIRATES
CULINARY
SHERATON HOTEL
Damascus, Syria
Timeline
Executive Chef
Atlantis
2024.01 - Current
Executive Chef
CRYSTAL HOSPITALITY
2023.06 - Current
Head Chef
DISH DASH GROUP, ABU DHABI ETIHAD
2023.03 - 2023.06
PLAZA Executive Chef
BEST WESTERN HOTE, KSK HOME & HOTELS
2022.08 - 2023.03
Executive Chef
AL HAMRA CATERING & EVENTS
2022.01 - 2022.08
Head Chef /Kitchen Manager pre
2021.05 - 2022.01
Chef De Cuisine
ROYAL CATERING SERVICES LLC
2019.11 - 2021.05
Head Chef Production
ADNOC – BOROUGE-TARKEER, ROYAL CATERING SERVICES LLC
2018.11 - 2019.10
Sous Chef
ROYAL CATERING SERVICES LLC
2016.10 - 2018.10
Sous Chef
BEE SWEET BAKERY & CAFÉ, Ras Al
2013.01 - 2016.01
Chef de Partie
FRENCH BAKERY & LA
2009.05 - 2013.06
Chef de Partie/ Production
Costa Coffee and Starbucks Coffee
2008.01 - 2009.05
Demi Chef de Partie
MARQUISE
2007.01 - 2009.04
CHEF
FACTORY KITCHEN LLC
Senior Member
A La Carte and All Day Dining
Diploma -
Intermediate -
Institute for Hotel –
Dekwane Institute