Jean Ballouz

Jean Ballouz

Executive Sous Chef & Chef in Charge at Bab Al Qasr Hotel
Lives in United Arab Emirates
over 6 months ago

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Over 30 years' experience in the culinary field in different countries dealing with different cultures without stereotype of work place, people and organization. My personal qualities include: open-minded hotelier, willing to take new and more challenging roles have the ability to adapt in new environment, learn new methods and techniques. My long experience made me versatile, team leader, good teacher, persistent, diligent and hardworking. I have strong public relations, great sense of communications internal and external with guests and suppliers. Acquire strong knowledge in kitchen budget preparation.

Experience

  • Executive Sous Chef & Chef in Charge

    Bab Al Qasr Hotel - Abu Dhabi, United Arab Emirates

    F&B kitchen
    October 2017 - June 2018 · 9 months

    - Oversee the preparation of meals by creating and planning different kinds of menus to suit different occasions. - Ensure that the planned menus fit into the assigned budgets. - Make requisitions for the requirements of various material, food or equipment necessary to prepare the cuisine and calculate a rough estimate for the consumption of food - Assign the work to the staff members and maintain good working relationship with them as well as with the vendors. - Ensure that the customer gets the ordered food on time and that it is in compliance with the quality an hygiene standards - Maintain all the inventories related to food and beverage - Maintain food cost at the budget level.

  • Executive Chef/ F&B Department in charge

    Al Mafraq Hotel - Abu Dhabi, United Arab Emirates

    F&B kitchen
    May 2016 - October 2017 · 1 year and 6 months

  • Executive Chef

    Danat Residence Hotel - Abu Dhabi, United Arab Emirates

    F&B kitchen
    September 2014 - May 2016 · 1 year and 9 months

    - Opening executive chef, duties and responsibilities - Put up kitchen production system - Recruit new talents according to operation needs - Source suitable kitchen equipments. - Work closely with Food Safety Coordinator, preparing and implementing HACCP food safety system -Participate in documentations preparations, team trainings and follow up closely on implementation.

  • Executive Chef

    Flamingo Catering Company - Abu Dhabi, United Arab Emirates

    Catering
    September 2012 - September 2014 · 2 years and 1 month

  • Executive Chef

    InterContinental Hotels & Resorts - Abu Dhabi, United Arab Emirates

    F&B kitchen
    January 2010 - August 2012 · 2 years and 8 months

  • Executive Sous Chef

    InterContinental Hotels & Resorts - Abu Dhabi, United Arab Emirates

    F&B kitchen
    January 2002 - January 2010 · 8 years and 1 month

    - Hotel renovation participated in opening new outlets and new dining concepts e.g Italian/ Asian/Brazilian/ restaurant renovate the entire production kitchen as per HACCP policy. - Supervise all kitchen operations, stores, implementation of new organization chart. - Develop and supervise all dining outlets operation e.g. buffets and ala Carte production, very successful banqueting functions, supervises dining personally and participated in international trainings in Asia and Europe (England and France) - Conducted several promotions abroad like Australia and England and Cleveland - Acting Executive Chef for several occasions - HACCP implementations

  • Executive Arabic Chef

    InterContinental Hotels & Resorts - Abu Dhabi, United Arab Emirates

    F&B kitchen
    September 1990 - January 2001 · 10 years and 5 months

    - Manage day-to day Arabic operations, menu generations and new menu creations. - Supervises banquet kitchen in relations to productions and staff scheduling - Maintain quality control of all purchased items (eg. vegetables, meat, poultry, fruits and etc.) - Prepare daily market list and quality control of all produced items in Arabic kitchen and Banqueting.

  • Executive Chef

    Tourist Club Abu Dhabi - Abu Dhabi, United Arab Emirates

    F&B kitchen
    April 1986 - September 1990 · 4 years and 6 months

  • Arabic Chef

    Le Grand Hotel - Sharjah, United Arab Emirates

    F&B kitchen
    April 1985 - September 1986 · 1 year and 6 months

  • Continental & Arabic Chef De Partie

    ARAMCO Company - Jeddah, Saudi Arabia

    F&B kitchen
    April 1978 - September 1981 · 3 years and 6 months

  • Commis de Rang

    Burg Al Haman Restaurant - Beirut, Lebanon

    F&B kitchen
    April 1978 - September 1980 · 2 years and 6 months

  • Commis De Cuisine

    Carlton Hotel - Dammam, Saudi Arabia

    F&B kitchen
    April 1975 - September 1978 · 3 years and 6 months

  • Commis De Cuisine

    Phoenicia InterContinental Hotel Beirut - Beirut, Lebanon

    F&B kitchen
    April 1972 - September 1974 · 2 years and 6 months

Languages

  • Arabic
    Native or fluent
    100%
  • English
    Professional working
    60%

Skills

  • good leader
  • Hardworker
  • Open minded
  • Problem solver
  • Teamworker
  • updated
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