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Additional information

TONY CHAWA
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Summary
Energetic Executive Chef, eager to lead and help grow the prospective company. A methodical individual who constantly seeks a better way to maximize guest satisfaction. 13+ years’ proven track record of managing operations of a busy kitchen area, implementing the production process and estimating food and labor cost. Thorough understanding of HACCP. Known for motivating staff and coaching the culinary team to improve performance continually.

Work Experience

DISHDASH RESTAURANT ABOU DHABI
Executive Chef, Nov 2016 – Oct 2019
• Operating and managing kitchen staff to achieve customer satisfaction
•Analyze operations to evaluate performance of a company or its staff in meeting objectives or to determine areas of potential cost reduction, program improvement, or policy change.
• Negotiate or approve contracts or agreements with suppliers, distributors, Federal or State agencies, or other organizational entities.
•Direct or coordinate an organization's financial or budget activities to fund operations, maximize investments, or increase efficiency.

FREELANCER
Jan 2016 – Nov 2016
•Analyze operations to evaluate performance of a company or its staff in meeting objectives or to determine areas of potential cost reduction, program improvement, or policy changes.
• Creating and manage restaurant menu.

ALMAYASS RESTAURANT NYC, NEW YORK, NY
Executive Chef, Oct 2012 – Dec 2015
• Operating and managing kitchen staff to achieve customer satisfaction
•Analyze operations to evaluate performance of a company or its staff in meeting objectives or to determine areas of potential cost reduction, program improvement, or policy change.
•Negotiate or approve contracts or agreements with suppliers, distributors, federal or state agencies, or other organizational entities.
•Review reports submitted by staff members to recommend approval or to suggest changes.
•Direct or coordinate an organization's financial or budget activities to fund operations, maximize investments, or increase efficiency.

ALMAYASS RESTAURANT LEBANON, BEIRUTH, BEIRUTH
Head chef, Mar 2010 – Oct 2012
• Check the quality of raw or cooked food products to ensure that standards are met.
•Monitor sanitation practices to ensure that employees follow standards and regulations
• Order or requisition food or other supplies needed to ensure efficient operation.
•Inspect supplies, equipment, or work areas to ensure conformance to established standards.
• Determine how food should be presented and create decorative food displays.
•Collaborate with other personnel to plan and develop recipes or menus, taking into account such factors as seasonal availability of ingredients or the likely number of customers.

KARAMNA RESTAURANT LEBANON, BEIRUTH, BEIRUTH
Executive Chef, Mar 2003 – Jan 2010
•Confer with board members, organization officials, or staff members to discuss issues, coordinate activities, or resolve problems.
• Analyze operations to evaluate performance of a company or its staff in meeting
objectives or to determine areas of potential cost reduction, program improvement, or policy change
•Negotiate or approve contracts or agreements with suppliers, distributors, federal or state agencies, or other organizational entities.
•Coordinate the development or implementation of budgetary control systems, recordkeeping systems, or other administrative control processes.
•Interpret and explain policies, rules, regulations, or laws to organizations, government or corporate officials, or individuals.
• Organize or approve promotional campaigns.

PETIT CAFEE/ CUBES RESTAURANT, BEIRUTH, BEIRUTH
Executive Chef, Jan 1997 – Feb 2002
•Monitor sanitation practices to ensure that employees follow standards and regulations. Check the quantity and quality of received products.
• Order or requisition food or other supplies needed to ensure efficient operation.
•Coordinate planning, budgeting, or purchasing for all the food operations within establishments such as clubs, hotels, or restaurant chains.

FAKRA COUNTRY CLUB, BEIRUTH, BEIRUTH
Chef (Part Time job), Jun 1996 – Nov 1998

Education

SAGESSE HIGH SCHOOL, BEIRUTH, BEIRUTH

• Bachelor Degree in Hotel Management

Additional Skills

•Work under pressure with 18 years of experience and can control up to 30 employees with good attitude and behavior.