Louay Saegh is an experienced executive chef seeking a position where he can develop a productive team focused on service and quality. He has over 15 years of experience in luxury hotels in roles of increasing responsibility. His skills include team leadership, quality control, budget management, and staff training. He is proficient in international cuisines and holds food safety and hygiene certifications.

1. Louay Saegh
Objective
To develop a team of responsible, productive, motivated, and result
oriented individuals, who believe as I do, that there can be no
compromise when it comes to service and quality.
Skills
Flexible , Team Player , Punctual ,well organized, ability to work with
Multinational brigade , ability to perform under high levels of pressure ,ability
to train staff on job and believes in exceeding guest expectation.
Experience 1 May 2012 Up to Date Al Ain Rotana
www.rotana.com Abu Dhabi,U.A.E
Executive sous chef
1June 2010 up to date Safir Doha Hotel
QATAR
www.safirhotels.com
Executive chef (in charge about both kitchen and F&B
Operation):
 10 kitchen staff.
 5 Stewards
 15 service staff
In charge about the day to day F&B operation, to create optimum
customer satisfaction by providing the highest standard of food and
Service quality and presentations at the same time maximizing the profit
margins through effective management of all F&B functions.
Pre-opening team of This hotel.
Four stars Hotel with 133 luxuries appointed rooms, 3 food & beverage
outlets, Banquets and outside catering.
Leads and is responsible for the implementation of the internal
talent development program.
Co-ordinates with Food and Beverage operations to ensure that
all banqueting and restaurant operations function are on time.
Monitors the consistency of preparation and presentation in all
food production areas to ensure that they conform to the requisite
standards.

2. Liaises with purchasing and suppliers to ensure that all food
items ordered are delivered, and are of the appropriate quality at
the most competitive prices.
Conducts periodic checks of all food delivery and storage areas
to ensure quality of food and standards of hygiene are
maintained.
Prepares in conjunction with the Hotel manager an annual menu
change cycle and ensures the relevant changes occur as
planned.
Prepares and implements an annual food and beverage
promotion plan for all restaurants.
Co-ordinates the design and implementation up of all buffet set
ups, tea/coffee breaks and food displays including cubes, props
and decorations ensuring they are maintained in good condition.
Ensures market list is prepared daily to ensure an adequate
provision of fresh produce.
Ensures that accurate recipes are prepared and costed for all
menu items.
Utilizes sales analysis in menu planning and implements menu
engineering techniques.
Assists the Hotel manager in the preparation, monitoring and
controlling of the Food and Beverage budget.
Responsible for the standards of cleanliness and hygiene in all
kitchen and related areas.
Maintains an efficient administration within the department
preparing and submitting operational reports on time.
Ensures that employees are selected, trained, evaluated and
rewarded in compliance with existing employee management
systems.
Coaches, counsels, disciplines and develops subordinate
employees.
Support the Corporate Social Responsibility program of the
Group through the implementation of policies and activities that
contribute to environment-friendly practices and community -
sensitive in the property.
Contributes to risk management activities for the property.
Directs and co-ordinates all subordinate kitchen staff to ensure
that all day to day operational matters are handled on time and
that guest expectations are met.

3. Interacts with guests, actively soliciting their feedback.
Performs any additional duties as directed by the Hotel Manager.
Stays current in the developments of cooking and cuisine’s and
makes appropriate suggestions and recommendations to the
Hotel Manager.
Fully conversant with all health and safety, fire and emergency
procedures.
Maintains a high standard of personal hygiene, dress, uniform,
and body language.
Attends meetings and training as directed by the Hotel Manager.
Ensures that all activities are carried out honestly, ethically and
within the parameters of local law.
Contributes to the morale of the hotel by maintaining effective
relationships with hotel colleagues.
All day dining (Flavors): Restaurant Capacity: 90 Guests ,Offers
Breakfast, Lunch and Dinner
International Breakfast buffet and Ala Carte Menu
International Lunch and dinner buffet
Friday & Saturday brunch.
The leisure Deck (Pool bar): 30 to 50 Covers on an Average with a
snack menu.
The Lounge cafe: 40 covers with finger food menu, cake and pastries
fridge display
Room Service: International ala carte menu open 24 hours.
Outside carting: international and local menus for 300 pax.
1 Jan 2010 Till 12/4/2010 Al Ain Rotana
www.rotana.com Abu Dhabi,U.A.E
Executive sous chef:
 42 kitchen staff
Five stars Hotel with 210 luxuries appointed rooms, 10 villas, 8 food &
beverage outlets, extensive Banquets and outdoor catering.
Assists the Executive Chef in the day to day operation, taking over all
responsibilities during absence, striving for the highest possible guest
satisfaction.
All day dining (ZEST): Restaurant Capacity: 154 Guests ,Offers
Breakfast, Lunch and Dinner
International Breakfast buffet and Ala Carte Menu
Including all pastries and bread life cooking.
International Lunch and dinner buffet including
Life cooking stations: sushi, tandoori, stirs fried, pizza, bread and

4. tabaniaki ice cream. (The first life cooking stations all day dining in al ain
city).
Seafood night.
Friday & Saturday brunch.
In charge about all the kitchen daily operation. (covering the Executive
chef tasks for 2 month January and February 2010)
Atrium café: coffee shop all day with 40 covers serving a snack menu.
Mehfil bar: 80 Covers Indian bar with a snack menu
Layalyna bar: 60 covers bar with Arabic snack menu.
Aquarius swimming pool: 60 to 120 Covers on an Average with a
gourmet snack menu.
Moods lounge bar: 60 covers with canapés and exotic finger food menu
Room Service :International ala carte menu open 24 hours
BANQUET ROOMS:
One Ball room with a capacity of 700 cabaret style Serving buffet and plated
lunch and dinner
Three meeting rooms with a capacity of 30 to 50 Guests serving coffee
breaks and exotic finger food menu according to the type of function.
Extensive Outside Catering up to 5000 guest.
MinZaman: Lebanese restaurant
Trader vices: French Polynesian restaurant.
Support directly the Executive Chef in the daily operation and work.
Take full responsibilities of the kitchen if the Executive chef is not
there.
Work with the Executive chef on Food Production, Promotion and
Quality improvement.
Ensure high standards of hygiene in all kitchens.
Keep working area at all times in Hygienic conditions according to
the rules set by the hotel.
Communicate to Executive Chef in all relevant & important matters.
Create high quality and creative food products to satisfy the customer
Provide hands on training to the direct staff whenever necessary.
Control the food stock and cost.
1April 2008 Till 31/12/2009 Al Ain Rotana
www.rotana.com Abu Dhabi, U.A.E
Sous chef:
 25 kitchen staff
Five stars Hotel with 210 luxury appointed rooms, 10 villas, 8 food &
beverage outlets, extensive Banquets and outdoor catering.
In charge of the Main kitchen – Hot, cold and butchery kitchen.
Participated in getting the HACCP certificate for this hotel.
All day dining (Gardenia): Restaurant Capacity: 90 Guests and 40
Guests on the terrace.
Offers Breakfast, Lunch and Dinner
International Buffet Breakfast and Ala Carte Menu
International Buffet for Lunch.
Theme nights for Dinner
Sea food night.
Noodles night.
Meat feast night.

5. Mussels twist night.
Moroccan night.
Friday & Saturday brunch.
Serving different and special buffet food or Gala set menu for all
occasions, such as New year Eve, Christmas, Easter, Ramadan,
Valentine day thanks giving day etc.. And we have different promotions
running throughout the year.
Atrium café: coffee shop all day with 40 covers serving a snack menu.
Mehfil bar: 80 Covers Indian bar with a snack menu
Layalyna bar: 60 covers bar with Arabic snack menu.
Aquarius swimming pool: 60 to 120 Covers on an Average with a
gourmet snack menu.
Moods lounge bar: 60 covers with canapés and exotic finger food menu
Room Service :International ala carte menu open 24 hours
BANQUET ROOMS:One Ball room with a capacity of 700 cabaret style
Serving buffet and plated lunch and dinner
Three meeting rooms with a capacity of 30 to 50 Guests serving coffee
breaks and exotic finger food menu according to the type of function.
Extensive Outside Catering up to 5000 guest.
Works in close cooperation with all other key departments in the hotel.
Prepares duty schedules in the kitchen operation.
Works hands on towards the timely kitchen preparations for all
meal service periods in the outlets and Banquet activities.
Regularly tours through all Kitchens, Stores and other food
production facilities ensuring the highest possible hygiene and
maintenance standards and pushes for the highest degree in applied
hygiene and food safety as per HACCP Standard
Monitors and correct the appearance (condition of uniform) and
grooming of all Colleagues
Evaluates the performance through Annual performance Reviews of
the team and recommends internal promotions.
Handles guest complaints directly if the situation requires.
Updated on all daily Banquet activities.
Drives together with the Executive (Sous) Chef all extracurricular
events in the outlets as per the annual promotions activity calendar.
Controls the food cost by preparing / reviewing / all store requisitions
and direct purchases submits them for signature and ensures the
accurate delivery of goods.
Ensures that his / her immediate reliever is well informed about all
relevant operational issues.
Directs the development of future Senior Chefs.
Conducts daily checks on the appearance (condition of uniforms) and
grooming of assigned staff.
Conducts regular spot checks on expiry dates of food products.
Prepares hands on all menu changes and contributes to
Standardizing the presentation of all dishes.
Ensures that all dishes leaving the kitchen are of appropriate portion
and well presented as per recipes and presentation standards.
Handles all food transfers out of the kitchen to other areas and
ensures proper documentation.
Ensures the proper handling of all FF&E and operating equipment.
Participates in establishing the month end inventory in all areas.
Controls day to day all kitchen payroll related documents, prior to

6. their signature and submission to the paymaster
Attends meetings (on behalf) and conducts daily briefings with all key
personnel if the situation requires, ensuring open communication
lines.
Participates to meet the departments’ revenue budget and exercises
the constant control of operational costs (food, labor, maintenance).
Familiar with the company’s internal policies and all safety
procedures,
Conducts competition checks (on instructions) to assist the company
in being updated on local industrial activities.
Nov. 2002-Till to March 2008 Al Maha Rotana (now al maha
Arajan) Abu Dhabi, U.A.E
www.rotana.com
Chef D’ cuisine
 15 kitchen staff
Four star Hotel with four outlet food &beverage and outdoor carting, The
288 luxury appointed studios and suites
Participated in getting the HACCP certificate for this hotel.
City café : Restaurant Capacity: 95 Pax with tow corner sitting for cake
,tea coffee
Open 24-hours a day. , offers fusion of continental and traditional fare for
breakfast and we serve American breakfast continental and oriental
breakfast , lunch and dinner (international buffet) and al a carte menu
Theme nights : sea food night
Pasta night
Far eastern night
Friday brunch
Serving different and special buffet food or Gala set menu for any
location such as (New year Eve, Christmas, Easter, Ramadan, Valentine
day thanks giving day etc…) and we have promotions during all year
such as ( mussels promotion , cake promotion , crepe , mango ,
strawberries , bit the heat (Cocktail ) , salmon ,etc…)
Room Service : International ala cart menu open 24 hours
Swimming pool: serving pool al a carte menu as well BBQ every Friday,
and during Ramadan we have tent at pool serving topical Arabic food
(Ramadan specialist)
BANQUET ROOMS:
For small and medium meetings, lunches and dinners in either the stylish
multi-purpose banquet room or the two Board Rooms. Served up to 300 pax.
Has been promoted from Commis I to Demi chef in (1/5/2003 )
then to chef D’ Partie in 1/1/2004 &to chef de cuisine at
1/1/2007
 Opening Team member of this hotel.
 Ordering stores and direct purchases in accordance with budgeted food
cost.
 Staff training in food preparation. And on job training.
 Training plan and monitor and supervises training and development of the
Kitchen Bridge, and training plan for each staff individual and training report

7. and schedule on monthly basis .
 Improve quality of the daily buffet and achieve rewards.
 Controls storage and stocks of all section in the kitchen.
 Help chef for Implementing HACCP system in the hotel.
 Work close with Exec chef to Great SOPs for all the kitchens.
 Assists the Executive Chef in the production, preparation and presentation
of all food items to ensure highest quality at all times.
 Insure hygiene in all kitchen area and safety food.
Feb 2001– Nov 2002 Abu Dhabi
Grand Hotel (le Royal Meridian Abu Dhabi now)
www.leroyalmeridienabudhabi.com
Abu Dhabi, U.A.E Five star hotel with 180 room and 14 outlet (Food &
beverage )
Second Commis
 For 3 months in the coffee chop
 Irish kitchen &al falah fine dining club for 11 months.
 Al fanar fine dining restaurant for 6 months.
 Keeping working area in a tidy and hygienic condition.
 Trained in al jabel kitchen on all Arabic food as well after normal duty
timing
 Trained in the butchery section for 3month
 Assist the chef in main kitchen especially in shuja yacht in preparation for
all theme nights such as ( far eastern night , Italian night , French , family
brunch ,East meet West , sea food night ,Arabic night ) .
June 1999–Nov 1999 Damascus Sheraton hotel SYR
Five star hotel
www.starwoodhotels.com
trainee in the Italian kitchen
 Learning how to make pizza dough. Pasta dough. making different kind of
pizza& pasta sauces and different kind of Italian dessert in 300 cover
capacity restaurant
Education 1992–1995 Secondary School Safita, Syria
 Secondary school leaving Certificate.
1997 – 1999 Institute of Hotel Management Damascus,
Syria
 Two years Diploma course in Hotel management with specialization in
kitchen and Pastry.
Computer Skill  All basic functions of computer applications.
 MS Word.
 MS Excel.
 MS Outlook.
 PowerPoint presentation

8. Language Skill  Arabic: Native in written ,speaking , reading
 English: well in written , speaking ,reading
Training  safe steps training at the Abu Dhabi Grand Hotel 2001 June
Food hygiene program and procedures.
 2004 medic first aid international, Abu Dhabi
Care initiator course.
 July2004 Al Bustan Rotana hotel, Dubai 18-23 July
2days training in the Iranian kitchen (Mix grill & rice)
3days training in Blue Elephant Thai restaurant(soups ,salad,
Curries, main courses &desserts).
 April 2005 civil defiance Abu Dhabi
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Firefighting training. at 3 of April
. May 2005 Al Maha Rotana. Abu Dhabi UAE
h th th
On the job training course at 26 –27 and 28 may.
 november2005 TUV middle east 7of November
Basic food hygiene training.
 November 2005 Al Maha Rotana Hotel-Abu Dhabi 17-22nov
2005
Belgian style mussels cooking training Vanlancker Paul
Executive Chef
Chez Leon de bruxelle.
 May 2006 RWTUV Academy
HACCP awareness course in Abu Dhabi
 June 2006 Beach Rotana Hotel & Towers
Five days training in Italian Kitchen (Prego’s)
Five days training in Sea food Kitchen (Finz).
Sep2007.
. Sep 2007 TUV middle east
Intermediate food hygiene training in Abu Dhabi
. Jun 2008 Alain Rotana

9. Destination leadership program
. June 2011 Safir Doha Hotel
Progressive deseplinary action
. May 2011 Safir Doha Hotel
. November 2010 Safir Doha Hotel
Presentation Skills
. March 2011 Safir Doha Hotel
Standard First Aid & CPR
Other Activities  Given recipes and photography for Magazines and U.A.E newspapers.
 Assist in new opining of Queen Rotana center in Damascus to lead the
staff and train them 2005 may
Chef Eric Gerault Executive Chef (Abu Dhabi Grand)
Recommendatio
Recommendation letter given for outstanding work in al fanar fine dining
ns and letters:
kitchen
Chef Imitiaz Khan Senior Sous-Chef (Royal Meridian)
Recommendation letter given for outstanding work in coffee chop & butchery.
Chef Jacob Thomas Sous Chef-main Kitchen (Royal Meridian)
Recommendation letter given for outstanding work in sujaa yacht & main
kitchen.
Chef frank Brenan Sous Chef for AL Falah club &p.j.oReillys
Irish Kitchen (Royal Meridian)
Recommendation letter given for outstanding work in al Falah private
business club &P.J.s Irish restaurant.
Mr.Atef W Elias General manager Abu Dhabi
UAE
Fist anniversary opining Al Maha Rotana certificate Oct 2003.
Mr. Mohammed Awadalla General Manager Abu Dhabi
Thanks letter for the greatest week of business during IDEX &helping in
handling all operation when the occupancy is 100% (288 Room) (coffee chop,
room service, banquet, ODC and swimming pool) Feb 2005.
Mr. Mohamed Fekry Food &Beverage Manager-Al Maha
Rotana

10. Thanks letter for the greatest week of business during IDEX Feb 2005.
Chef Chadi Salloum Executive Chef –Al Maha Rotana
Thanks letter for the excellent presentation and service during the general
managers get together held in almaha rotana. 31 January 2005
Chef Chadi Salloum Executive Chef –Al Maha Rotana
Recommendation letter given for outstanding work in al Maha rotana kitchen
During his work there as an executive chef.
Chef Chadi Salloum Executive Chef –Al ain Rotana
Recommendation letter given for outstanding work in al ain rotana kitchen
During his work there as an executive chef.
Mr. Ayman Gharib General Manager-al ain Rotana
Thanks letter for the excellent presentation and service during the lunch Event
of sheikh tahnoon bin Mohamed al Nahyan,and sheikh Mohamed bin Rashed
al Maktoum.
Chef Rajesh Devadas Executive Chef-The D club –Abu
Dhabi
Chef Mauro seu Executive Chef-Sheraton Grande
Walker hill –Seoul -Korea
Certificates and  Employee of the month Abu Dhabi grand Hotel Jan 2002
Awards
 Employee of the month Al Maha Rotana Nov 2005
2005 Emirates Culinary Guild Dubai, U.A.E
Won merit certificate for - new Arabic cuisine
2006 Emirates Culinary Guild Dubai, U.A.E
Won Bronze Medal for – new Arabic cuisine
2007 Emirates Culinary Guild Dubai, U.A.E
Won merit certificate for - new Arabic cuisine
2007 Emirates Culinary Guild Dubai, U.A.E
Won Bronze Medal for – emirate cuisine-practical cookery
2007 Emirates Culinary Guild Dubai, U.A.E
Won silver Medal for – traditional Arabic mezza –practical
cookery
2009 Emirates Culinary Guild Dubai, U.A.E
Won Bronze Medal for – emirate cuisine-practical cookery
2009 Emirates Culinary Guild Dubai, U.A.E
Won Bronze Medal for – new Arabic cuisine.
2009 Emirates Culinary Guild Dubai, U.A.E
Won gold Medal for – traditional Arabic mezza –practical
cookery

11. 2009 Emirates Culinary Guild Dubai, U.A.E
Won Bronze Medal for – five course gourmet menu.
2009 Emirates Culinary Guild Dubai, U.A.E
Won the best Arabic cuisiner prize in UAE for the Year 2009.
Interests Playing Football, Reading Culinary Books, Computers.
Personal Details
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Date of Birth: 27 /9/ 1977
Sex: Male
Marital Status: Married
Religion: Christian
Nationality: Syrian
Passport Details Passport No: 005924561
Date of Expiry: 13/03/2017
Place of Issue: Tartous Centre , Syria
Permanent Louay Rafik Saegh
Address Door no 57, Safita ,,
The Republic of Syria
Tel: 00963-43- 522580
Present Address Louay Rafik Saegh
Executive Sous Chef
P.O.Box 1210
Safir Doha Hotel – Qatar
Mobile: +971507319002
Fax : +97137545444