Kamal Nehme

• Responded promptly to customer inquiries or complaints, thus enhancing satisfaction level.
• Achieved harmonious kitchen environment, fostering effective team collaboration.
• Enhanced dining experience by introducing innovative menu items.
• Implemented health and safety regulations, ensuring a safe work environment.
• Attended relevant industry events for keeping up-to-date with culinary trends.
• Provided culinary training for junior staff to improve their skills.

worked on 2 consultancies in UAE created culinary concepts from A to Z .

• applied inspiration to create concept identity.
• developed menu to meet restaurant identity.
• prepared standard recipes and conduct tastings.
• prepared adequate utensils and equipment list.
• prepared market list and yield sheet for all products.
• conducted trainings for kitchen and flour staff covering concept identity, service style and product knowledge.

• Managed 3 kitchens supervising more than 25 chefs of different ages and nationalities .
• catering public and private events including live stations.
• Developed menus for continuous use, events and promotions for different seasons.
• Created estimates of food and labor costs to set accurate operating budgets.
• Implemented high standards in kitchen hygiene, food storage, equipment safety and kitchen maintenance.
• Monitored linework processes to maintain consistency in quality, quantity and presentation.

• Handled a kitchen operation of 3 lounges at Beirut airport, serving more thank 5 thousand guests per day.
• Implemented airport standards in hygiene, safety and security.
• Underwent IATA trainings for advanced safety and security knowledge.
• Planned and directed food preparation in fast-paced environments.
• Responded to dietary concerns and food allergies, creating dishes that met customer needs and palates.

• Took charge of Italian restaurant then transferred to banquet.
• Maintained well-organized mise en place, ensuring efficient and consistent kitchen workspaces.
• Coordinated recruitment and training of kitchen staff to develop high-performing team.
• Built attractive displays of food items, during banquets and caterings.
• Applied culinary expertise toward development of seasoned, complex and specialty foods.

• Worked at most hotel kitchens covering outlets needs.
• Forecasted demand and orders optimum level of supplies to prevent spoilage.
• Underwent many Starwood online trainings and courses.
• Supported head chefs with stock control menu development, recipe implementation and staff training .

• Assisted with developing and ongoing control of costing and pricing systems for business goods.
• Did spot checks on suppliers products.
• Insured inventories are done correctly and on time.
• Supervised and controlled spoilage and wastage.

• Built and maintained strong working relationship with staff across business.
• Followed health and safety guidelines to keep food storage safe, prevent spoilage and minimize cross-contamination risks.
• Set kitchen standards governing cooking procedures, garnishes and food presentation.