Strategic Leadership and Management
University of Illinois at Urbana-Champaign
Roy Haddad
Executive Chef & Food Creator with strategic leadership and management vision, ensuring quality standards for business growth and sustainable customers satisfaction
My Story
Executive Chef/Food creator with more than 20 years of experience, always seeking job and new opportunities in the F&B field.
THROUGHOUT MY CAREER I
• Maintained the highest performance standards within a diverse range of the Food & Beverage Business.
• Prepared and created menus
• Worked on restaurants cost and budgets
• Worked on Profit & Loss
• Prepared yearly forecast and budgets
• Hired and Trained employees and kitchen staff
• Worked on opening franchise restaurants (local and abroad)
• Worked as franchise auditor
MY SKILLS INCLUDE
• Communication
• Team building
• Training and Development
• Strategic Leadership & Management
• Menu creation & development
• Time management
• Project Management
• Kitchen Management
• Quality control & food safety
• International culinary knowledge
• P&L and cost control Management
• SOP creation
• International Management
• Multi brand Management
About Me
Executive chef with more than 20 years experience in the restaurant business, seeking employment and new opportunities in the F&B field. I am a food creator with many "on the spot" inspired recipes.
Formerly, I occupied the position of Executive Chef @Ali Bin Ali Restaurants Division #Qatar, I streamlined operations and reduced costs by controlling the raw materials cost in maintaining the standard quality of food, cutting off labor cost, and maintaining a high margin of profit. Additionally, during my career I developed my managerial skills, in addition to my culinary skills that allowed me to succeed in opening two new operations (NDIA “New Doha International Airport cafeteria”, “KHALIJI BANK cafeteria & coffee shop”), and a catering services (indoors and outdoors) such as:
- International banqueting menu
- Live Cooking Outdoor Catering
- Buffet Style Catering
- Set Menu outside Catering
All menus included any kind of food upon customer's request, where I served many clienteles namely:
- Carnegie Melon University,
- Georges town University,
- Texas University,
- Qatar Shell Oil Development Centre,
- Bechtel,
- Khaliji bank Board of Direction,
- Jazzira TV,
- Muslim Orphanage organization, and many others …
In addition to the existing restaurant “Crepaway” (Casual Dinner), I facilitated the implementation of new promotional strategy that significantly increased the company’s profile.
With excellent organizational and communication skills, outstanding work ethics, and the ability to work well in both, team-oriented and self-directed environments, I assure that I will exceed expectations.
My Licenses & Certificates
Project Management Principles and Practices Specialization
UCI - University of California Irvine
Operations and Supply Chain Decisions and Metrics
University of Illinois at Urbana-Champaign's
Process Improvement
University of Illinois at Urbana-Champaign's
The Science of Gastronomy
This certificate verifies my successful completion of The Hong Kong University of Science and Technology's "The Science of Gastronomy" on Coursera
Write Professional Emails in English
Georgia Institute of Technology's
Additional Licenses & Certificates
- Firefighting training
- Restaurant management
- ISO 22000 Internal Auditor
- Level 3 award in supervising HACCP for catering
- L3 HACCP award in intermediate HACCP
- Two Merit Certificates - Horeca 2004 Salon Culinaire
- Two Merit Certificates and Two Bronze Medals - Horeca 2002 Salon Culinaire
My Education
- Oct 2022 - Dec 2024: Barcelona Executive Business School (BEBS)
- Masters in International Tourism and Hospitality Management
- 2001 - 2003: Hotel Management Institution
- Diploma of Higher Technician in Hotel management
- 1997- 2000: Hotel Management Institution
- Baccalaureate Technique (BT3)
- 1997: Complementary at Collège Mont La Salle – Ain Saadeh
- Brevet certificate
My Work Experience
MONTY CLUB Private Business Lounge
Executive chef
Mar 2021 till present
P.F.Chang's
Executive chef
3 branches:
- Zaytouna bay,
- Beirut City Center
- The Spot mall
Nov 2013 till 31 Mar 2020
Al Forno Italian Restaurant
Managing back of the house team
2019 - Mar 2020
HOTDOG & BEYOND
Executive chef
Mar 2013 till Sep 2013
Let's Burger Brand
Executive Chef
Nov 2009 till Mar 2012
ALI BIN ALI Restaurants Division
Executive chef
3 Outlets:
- Crepaway,
- NDIA cafeteria,
- KHALIJI bank cafeteria & catering services (indoor and outdoor)
Jan 2007 till Sep 2009
ROADSTER DINER
Kitchen Manager
Apr 2006 till Dec 2006
CREPAWAY
Chef
2 Branches:
- Chef of ABC Achrafieh Branch
- Feb 2004 till Feb2006
- Chef of Kaslik Branch
- Oct 2003 till Feb 2004
Watch My Video
Watch here my TV Presentation for PF Chang's Sesame Chicken
Get in Touch
My inbox is always open, you can contact me with the contact form here or with the details below:
Email: haddad.roy@gmail.com
Tel: +961 3 533 663