Maher AEA

Experience

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  InterContinental Hotels & Resorts

  Mar 1998 - Jan 2000

  Demi Chef

  Working with Production cold & hot Kitchen for buffet breakfast & dinner Plus opening French restaurant Lé pesto south of france Cuisine

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  Mövenpick Hotels & Resorts

  Jan 2000 - Oct 2001

  Chef De Partie

  International cuisine à la carte menu including fresh display seafood section & Lebanese food in El Sayadin restaurant

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  M. H. Alshaya Co.

  Dec 2001 - Jun 2009

  Brasserie De letoile french cuisine Restaurant Pizza Express Italian classic pizza style restaurant

  • Executive Sous chef

    Jul 2005 - Jun 2009

  • Head Pizzaullo

    Dec 2001 - Jul 2005
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  La Villa Restaurant & Pizzeria

  Jul 2009 - Dec 2012

  Executive Chef
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  Dean & DeLuca

  Dec 2012 - Jul 2014

  Executive Chef

  Take over the responsibility of Central Production kitchen and catering event under the advice of our international corporate chef.Manage 135 BOH staff across all store and kitchen production.- In charge and manage waste around 2%, margin target at 65%, food safety, control food quality and consistency, ordering and inventory stock, food development.- In charge of all new store opening i.e. kitchen lay out and set up, staff training and control operation through weekly audit.- Organize and control weekly and monthly inventory. Show less

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  Organic Foods and Cafe

  Sept 2014 - Dec 2015

  Executive chef

  - Managed team of 35 staff and developed new menus and recipes all organic food produced by farmerswithout using most conventional pesticides and chemical fertilizers that are not allowed by USDA

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  Dean & DeLuca

  Jan 2016 - Jul 2021

  Corporate Executive Chef

  Manage all culinary operation and entrepreneurial aspects of dining establishment and responsibility of Central Production kitchen and 13 stores including franchise & catering event and R&D chef under advice and reporting to me and I share all my idea for food development- Guide chefs in identifying manpower planning needs and organizational structures and support and advise- Building operational SOPS - Plan for Marketing calendar for all year and food and new core menu ,chefs special, seasonal menu .- to develop, cost and test recipes for the all menus including cooking classes.- Plan and implement chef's specials on a monthly rotation.- Develop recipes, where possible, working with suppliers.- Maximize visual impact of food displays at all locations and continually assess standards to maintain visual impact.- Work with new and existing franchise partners to execute the group menu consistently and successfully.- Work with pastry and bakery and influence and evolve these components in menu development.- Display a knowledge of modern flavorful café food that shows itself in its plating, portioning, garnishing and visual display.- Support food cost analysis & help deliver food cost.- Support the authorship of recipe book, recipe compliance and glossary documentation.- Be creative as well as cost- conscious.- write recipes working closely with procurement team and approved suppliers, using quality produce at , or below targeted food cost.- Supporting Group Head Chef and retail franchisee to meet food safety standards (municipal and internal) and concurrently improve the consistency, quality and visual display of all food. Show less

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  Freelance

  Jan 2022 - Dec 2022

  International food consultant
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  30 NORTH - Thirty North LLC

  Jan 2023 - now

  Culinary Director