About
The chef behind the plate
From a hotel kitchen to running a restaurant pass — this is how I work.
Where it started
I studied Hotel Management at the Faculty of Tourism, Damascus University, and trained in culinary arts and pastry at Gilgamesh Center. But the real education began in the kitchen at Sheraton Hotel, where I rotated through every section: preparation, cooking, service, and health standards.
From there I moved to Lusin Restaurant as control chef, owning quality and daily operations, and then to Medhyaf Restaurant as executive chef, running the kitchen end to end.
How I run a kitchen
A calm kitchen is not a slow kitchen — it is a prepared one. Good mise en place before service means pressure never turns into chaos. I train my team on standards rather than orders, so each person knows why they do what they do, and the level holds even on the hardest nights.
Skills
Kitchen craft
-
Hot kitchen
5/5 -
Cold kitchen & garde manger
5/5 -
Pastry & baking
4/5 -
Plating & presentation
5/5 -
Recipe standardisation
4/5
Leadership
-
Kitchen leadership
5/5 -
Staff training
4/5 -
Scheduling & attendance
4/5 -
Inventory & ordering
4/5
Food safety
-
HACCP
5/5 -
GMP
5/5 -
Personal & kitchen hygiene
5/5
Cost & menu
-
Menu engineering
4/5 -
Food cost & waste control
4/5
Education & credentials
-
B.Sc. — Hotel Management
09/2025Damascus University — Faculty of Tourism
Good
-
Diploma — Culinary Arts & Pastry
07/2025Gilgamesh Center
Good