RAMI HMAYDAN
Email Address: [email protected]
Mobile No. +974 66536022
Address: Zig Zag tower- Doha, Qatar
PROFILE SUMMARY:
Director Food and Beverage leader and Executive Chef with solid experience in managing F&B departments across luxury hotels in the Middle East. I have in-depth knowledge in establishing and achieving F&B budgets, Hotel Management, understanding all aspects of cooking in various cuisines along with creating recipes and menu development. As team player I work closely with other departments on improving guest satisfaction, complying with health and safety and quality assurance regulations.
I am seeking a Director Food and Beverage or Assistant Hotel management position that is challenging, from which I can learn from and demonstrate my 24 years of experience in the hotel industries.
WORK EXPERIENCE:
Accor at Movenpick Hotel West Bay, Doha
(350 rooms including 40 suites and catering service) Restaurants: Forknife Restaurant all
Day dinning & Tea lounge ala carte coffee shop, Banquet and ODC)
Director Food and Beverage Manager in charge for culinary and stewarding 1st May 2018 to 21stDecember 2022
§ Manage all F&B and day-to-day operations within budgeted guidelines and to the highest standards
§ Preserve excellent levels of internal and external customer service
§ Design exceptional menus, purchase goods and continuously make necessary improvements
§ Lead F&B team by attracting, recruiting, training, and appraising talented personnel
§ Establish targets, KPI’s, schedules, policies, and procedures
§ Provide a two-way communication and nurture an ownership environment
§ Comply with all health and safety regulations
§ Incentivise team members to maximize sales and report sales and productivity results
§ Manage guest queries in a timely and efficient manner and respond proactively to their concerns
§ Work within budgeted guidelines in relation to Food, Liquor Costs and Payroll
§ Set departmental targets and objectives, work schedules, budgets, and policies and procedures
§ Develop menus with other members of Food and Beverage team
Movenpick Hotel Al Aziziya, Doha
(139 rooms and suites) Restaurants: Blue Restaurant specialize Sushi & Steak, Agora Turkish Restaurant, Flavors Restaurant all day dinning, Victoria Tea lounge ala carte coffee shop, Banquet and ODC)
Executive Chef 1st January 2017 – 7th February 2018
§ Plans and prepare menus for all food outlets.
§ Monitor departmental operating expenses as per departmental budget and forecast.
§ Review and monitor departmental work schedules, oversee that departmental payroll is in line with budgets including stewarding.
§ Daily monitoring of the Food Cost to ensure monthly targets are achieved without undermining the agreed product quality.
§ Plans and assists the Food & Beverage Manager with the preparations of F&B promotions calendar.
§ Consults with the Food & Beverage Director about food production aspects of special events being planned.
§ Ensure all menus are accurately costed, have standard recipes and presentation photos
§ Approves the requisition of products and other necessary food supplies.
§ Ensures that high standards of sanitation, cleanliness and safety are always maintained throughout all kitchen areas.
§ Safeguards all food preparation employees by implementing training to increase their knowledge about safety, sanitation, and accident prevention principles.
§ Develops standard recipes and techniques for food preparation and presentation which help to assure consistently high quality and to minimize food costs; exercises portion control for all items served and assists in establishing menu selling prices.
§ Prepares necessary data for applicable parts of the budget; projects annual food, labor and other costs and monitors actual financial results; takes corrective action as necessary to help assure that financial goals are met.
§ Attends management meetings including briefing, P&L etc.
§ Cooks or directly supervises the cooking of items that require skillful preparation.
§ Ensures proper staffing for maximum productivity and high standards of quality; controls food and payroll costs to achieve maximum profitability.
§ Evaluates food products to assure that quality standards are consistently attained.
§ Interacts with food and beverage management to assure that food production consistently exceeds the expectations of members and guests.
§ In conjunction with F&B management team, assist in maintaining a high level of service principles in accordance with established standards.
§ Evaluates products to assure that quality, price, and related goods are consistently met.
§ Develops policies and procedures to enhance and measure quality; continually updates written policies and procedures to reflect state-of-the-art techniques, equipment, and terminology.
§ Establishes and maintains a regular cleaning and maintenance schedule for all kitchen areas and equipment.
§ Provides training and professional development opportunities for all kitchen staff.
§ Ensures that representatives from the kitchen attend service line ups and meetings.
§ Periodically visits dining area when it is open to welcome members.
§ Always support safe work habits and a safe working environment.
§ Ensure all times that workstations, fridges, freezers, and preparation areas are well organised, equipped and properly maintained
§ Monitor kitchen equipment and ensure the team reports any defects to engineering immediately
Movenpick Tower and suites, Doha
(350 rooms including 40 suites and catering service)
Executive Sous Chef 22nd March 2010 – 31st December 2016
§ Creating different kinds of menus (buffet, set menu, a-la-cart & cocktail menus) and recipes (Arabic, oriental, western, Indian…) with modern dish presentations
§ Monitoring communication, productivity, food standards, payroll and variable costs.
§ Establish and conduct effective training programs for kitchen staff.
§ Conducting daily / frequently briefings / meetings.
§ Inspecting kitchens, stewarding, outlets, staff meals etc. to observe production and preparation methods, as well as sanitation and hygiene to comply with the HACCP and hotel standards & policies
§ Planning and executing effective duty schedules to ensure sufficient manpower in accordance with volume of business.
§ Manage all the catering functions.
§ Pre-opening Katara (Doha Cultural Village- capacity 2500seats) & Preparing all VIP function, weddings, conferences, and regular meals
§ In charge for the stewarding department for daily operation
Grand Hyatt, Dubai
(674 Rooms) In charge of four (4) outlets (Room Service, Pool bar, Grand Club, Cross Road)
Chef De Cuisine 1st December 2008 – 20th March 2010
§ Manage and supervise 32 staffs
§ Prepare menus in line with the hotel standard and asks the approval of the Executive Chef before implementing them.
§ Provide trainings to the line staffs to ensure that standard is being followed and maintained.
§ Prepare purchase order in accordance with hotel occupancy
§ Monitor cost control and wastage
§ Attend Chefs meetings on regular basis
§ Prepare recipes.
§ Perform other duties as required
Park Hyatt, Dubai
(225 Rooms) Pre-Opening Team. In charge of four (4) outlets (Room Service, Pool bar, Grand Club, Cross Road)
Sous Chef, Banquet in charge 1st July 2005 – 30th November 2008
§ Responsible of managing and issuing menus such as buffet menu, set menu & cocktail menu.
§ Banquet setup
§ Staff training, ordering, cooking, cost controlling, schedule planning and preparing recipes.
Grand Hyatt Dubai
(674 Rooms) Market Café Restaurant 250 seats, five open Kitchens. (Italian, western, Arabic, Indian, Japanese) transferred to banquet kitchen in June 2004.
Chef de Partie 4th February 2003 – 30th June 2005
§ Responsible of: Cooking, Ordering and Cost controlling.
EARLY CAREER EXPERIENCE
§ Amaretti Restaurant, Lebanon – Chef de Partie (French and Arabic Cuisine) 1 year
§ Al Sultan Restaurant, Lebanon – Assistant Chef 2 years
§ Rawabina Restaurant, Lebanon – Chef 1 year
§ Fun Times Pizza, Lebanon – Chef 1 year
EDUCATION:
§ Hamana Technical School (Technical Diploma, Hotel service-production)
§ Almanar Official School Degree Brevet. (Lebanese)
§ Certificate of management, Food hygiene, Fire training.
§ Certificate of Intermediate and Advance HACCP (food safety system) & ISSO 22000
§ Certificate of Essential Management Techniques
§ Certificate of key Essentials of Food and Beverage Management
§ Certificate of Conducting Successful Performance Appraisals
§ Certificate of PROFESSIONAL LEADERS’ DEVELOPMENT PROGRAM
SKILLS:
§ Proficiency in cooking international cuisines.
§ Well organized, efficient, quick learner and self-motivated.
§ Excellent team player with supervisory skills and ability to instruct and guide colleagues.
OTHERS:
§ Contributing as task force member to the success of the (Global Hyatt General Managers Meeting)
§ Presenting the Hotel twice in two prestigious functions in India (Mumbai & New Delhi) as Arabic Chef.
§ In charge of preparing menus and food (57000 meals within 45 days) for Doha film festival 2010 & 2011.
§ Handling AC Milan Football team training camp for two years 2005 and 2006
§ Handling Bayern Munich Football team training camp for two years 2017 and 2018
§ Handling PSG football team 2017
§ Handling Qatar National team training Camp 2017 and 2018
§ A valid Dubai and Doha Driving License
LANGUAGES SPOKEN:
§ Arabic: Fluent speaking, reading &writing (Mother Tongue)
§ English: Fluent speaking, reading &writing
§ French: Fair speaking & reading
SPECIAL INTERESTS:
§ Movies, Football, Music, Swimming.
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