Kouteiba Fakih

Experience

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  LeVendome Inter-Continental Beirut, Riviera Hotel & Restaurant

  Aug 1999 - Mar 2003

  Demi Chef
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  Hazmieh Rotana Hotel

  Jan 2004 - Jan 2005

  Pastry Chef

  • Prepared banquet menus, restaurants a la carte orders, room service and daily buffet• Produced wedding cakes• In charge of the Banquet’s and seated dinners• Responsible of the Room Service menu • Training junior staff

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  Mzar Inter-Continental Faraya Resort / Abu Dhabi Inter-Continental

  Jan 2005 - Aug 2005

  Sous Pastry Chef / Director

  • Executed daily tasks as assigned including preparing: banquet menus, restaurants a la carte orders and room service mise en place• Produced wedding cakes• In charge of the Banquet’s & seated dinners• Responsible of the Room Service menu

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  My Tea House

  Nov 2005 - Jul 2006

  General Manager Fratello
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  Al Arian Group

  Jul 2006 - Mar 2007

  Consultant Project Manager & Executive Pastry Chef

  • provided coffee shop displays with cakes, chocolate and bread (la baguette coffee shop)• Supplied (Teatro Restaurant-Ball Room) at a la carte service, weddings events and weekly buffet• Handled daily pastry production/ Daily reporting task• In charge of the Banquet’s hot section buffets, & the seated dinners• In charge of the Buffets and banquet’s menu planning, quality control, garnishing and portioning• Staff training & development

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  La Baguette

  Mar 2007 - Dec 2008

  Project Manager
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  Portemilio Hotel & Resort

  Dec 2008 - Jun 2009

  Executive Pastry Chef
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  DEAN & DELUCA

  Jun 2009 - Aug 2010

  Pastry Chef

  - Costing, menu creation, developing a comprehensive dessert menu in concert the executive chef. Conducting regular demonstrations and cooking classes throughout the world.

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  The Eatertainment Company Sdn Bhd

  Aug 2010 - Oct 2017

  Operation Director & Executive Pastry Chef

  - Improve the operational system, processes and policies in support of organizations mission – specifically, support better management reporting, information flow and management, business process and organizational planning.- Manage and increase the effectiveness and efficiency of Support Services (HR, IT and Finance), through improvements to each function as well as coordination and communication between support and business function.- Play a significant role in long-term planning, including an initiative geared toward operational excellence.- Oversee overall financial management, planning, systems and controls.- Development of individual program budgets.- Payroll management, including tabulation of accrued employment benefits.- Disbursement of checks for agency expenses.- Organization of fiscal documents.- Regular meetings with Executive Director around fiscal planning.- Monitoring the implementation of HACCAP system. Show less

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  PALLADIUM CATERING SERVICES/ COCTEAU –

  Nov 2017 - Oct 2021

  Executive Pastry

  • Creating and executing menus (in house, outlet and events) for daily bread production, chocolate production and a la carte service.• Uplifting the level of operations through introducing new techniques such as “sous vide and liquid nitrogen ice cream methods”• Handling pastry purchases and department’s budget• Managing Inventory• Handling staff training and development

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  Kempinski Summerland Hotel & Resort Beirut

  Oct 2021 - now

  Pastry Chef

  • Creating and executing menus (In House, Outlets and Events, Banquet Events, Wedding and Coffee Breaks, Room Service) for daily bread production, chocolate production, and Ice-cream ext.• Uplifting the level of operations through introducing new techniques, new creativity methods• Handling pastry Orders and department’s budget • Managing Inventory • Handling staff training and development• Following up on all required HACCP records