Sara Akkar
Dubai
Summary
About Me, A skilled Culinary Professional recognized for a comprehensive knowledge of international cuisine and an innovative approach to setting the stage for a customized dining experience. 12 years of progressive experience managing the provision of fine dining for hotel restaurants, and stand-alone restaurants, refining the art of cooking; developing impressive menus; and preparing culinary dishes influenced by culturally diverse regions around the globe.
Overview
12
12
years of professional experience
Work History
Culinary Director
Wabi Sabi Restaurant
Dubai/ Riyadh
10.2022 - Current
- Research and analyze data using various systems to support market pricing
- Overall market plan: Do a strategy with the operations to study the market level
- Oversee UAE and KSA BOH department
- Working with the Marketing department to improve the social media content.
- Work with the Sous chefs on the training manual and training program for the BOH Department
- Provide and finalize Suppliers' Chains
- Responsible for managing force brand cost and managing the manpower head counts
- Directing the BOH Department
- Meeting regularly with the Executive Directors to manage the Brand
Executive Chef
Zerofat Company LLC
Dubai
02.2019 - 10.2022
- handling the Pre-opening of 5 branches
- Developed and maintained a selective healthy menu with a mix of cuisine du monde specialty
- Headed and managed the work of staff working in the kitchen along with cooks
- Placed orders for raw materials in the right quantity to ensure the availability of listed items
- Administered complete stocks of kitchen-related products
- Headed the working schedules of the entire kitchen staff
- Interacted with management, chefs, staff, and guests through apt meetings and reports
- Maintained broad information on menu improvement and conclusion
Executive Sous Chef
Crave Restaurant Management LLC
Abu Dhabi
01.2022 - 07.2022
- Handling the BOH Department of three branches
- Directed the Kitchen in charge of daily operation needs
- Develop the Menu with the culinary director
- Handling the catering events
- Liaises with suppliers and controls the budget
- Ensuring the quality of kitchen operations
- Managed ordering, inventory levels, receiving, invoice settling, and equipment maintenance.
- Focused on customer satisfaction, creating delicious cuisine to impress diners.
- Planned and prepared food product orders to maintain appropriate stock levels.
Executive Sous Chef
Itran Luxury Restaurant, Shangri-la Hotel Abu Dhabi
04.2016 - 01.2018
- Pre-opening in charge
- handling the staff schedule and section despatch
- Menu design
- Helping with kitchen layout, equipment purchasing,
- Developed and implemented a Moroccan Menu.
- Hire and train new staff (front and back of the house), and conducted a 100% renovation of the kitchen and dining areas.
- Interacts with guests to obtain feedback on food quality, presentation, and service levels.
- Maintain Quality levels of receiving, storage, and production.
Executive Sous Chef
L amphitrite Place hotel and resort
Rabat
12.2014 - 02.2016
- Interacts with the management of other departments within areas of responsibility and develops solid working relationships with them Work in partnership with the Restaurant General Manager.
- execute the smooth and flawless operation of the Restaurant Works in conjunction with the executive chef and managers to manage food budgets Works in conjunction with the executive chef to improve and standardize recipes,
- develop new recipes
- Provides information to executive teams, managers and supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person Supervises and manages employees.
- Manages all day-to-day operations.
- Understands employee positions well enough to perform duties in employees' absence Manages work procedures and expedites workflow
- Implemented and maintained excellent service to achieve guest satisfaction.
Chef De Cuisine
le Goelan French Brasserie.
Rabat
03.2013 - 11.2014
- Interact with guests and Food & Beverage leadership to gauge overall guest dining experience
- assist in handling and resolving guest recovery needs as necessary
- Follow restaurant recipe guidelines for assigned areas of responsibility via recipe booklets,
- follow plate presentation
- audits Responsible for meeting food cost budgets and targets as set by the Food Manager onboard Develop the menu concept
- Tracked kitchen inventory and ordered new food and supplies when needed.
- Monitored kitchen area and staff to maintain overall safety and establish proper food handling techniques.
- Developed recipes and menus to meet consumer demand and align with culinary trends. along with the executive chef.
Sous Chef
Sofitel rabat Jardin Des Rose
Rabat
07.2011 - 07.2013
- Works in conjunction with the corporate chef to improve and standardize recipes, as well as to develop new recipes
- Provides information to executive teams, managers and supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person
- Supervises and manages employees
- Manages all day-to-day operations
- Understands employee positions well enough to perform duties in employees' absence
- Manages work procedures and expedites workflow
- Responsible of the live station and banquet events
- Supervised kitchen food preparation in demanding, high-volume environments.
- Improved performance of team members resulting in high-quality meals produced daily.
Education
Bachelor of Tourism Studies - Hotel Managment
Institute of Technology Applied Hotel And Tourist
DQPHT - Culinary Arts
Royal Centre of Qualification Applicable
Skills
- Restaurant & Bar Banquet
- Catering & Events
- Costing & Budgeting
- Optimize Workflow Kitchen Design
- Hiring & Training Strategic Planning
- Menu Development
- Managing Deliveries
- Back of House Management
- Documentation and Recordkeeping
- Problem-Solving
- Employee Performance Evaluations
- Delegating Assignments and Tasks
- Estimating and Ordering Stock
- kitchen layout, and equipment dispatch
Languages
French, Arabic
First Language
English
Advanced
C1
Timeline
Culinary Director
Wabi Sabi Restaurant
10.2022 - Current
Executive Sous Chef
Crave Restaurant Management LLC
01.2022 - 07.2022
Executive Chef
Zerofat Company LLC
02.2019 - 10.2022
Executive Sous Chef
Itran Luxury Restaurant, Shangri-la Hotel Abu Dhabi
04.2016 - 01.2018
Executive Sous Chef
L amphitrite Place hotel and resort
12.2014 - 02.2016
Chef De Cuisine
le Goelan French Brasserie.
03.2013 - 11.2014
Sous Chef
Sofitel rabat Jardin Des Rose
07.2011 - 07.2013
Bachelor of Tourism Studies - Hotel Managment
Institute of Technology Applied Hotel And Tourist
DQPHT - Culinary Arts
Royal Centre of Qualification Applicable
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