1. Curriculum Vitae
Personal Details:
 Name : Loucian Elias
 Telephone# : 00971 50 558 7169
 Email : loucian7@hotmail.com
 Date of Birth : May 12, 1979
 Nationality : Syrian
 Gender : Male
Holding driving license
Objectives:
Aspiring for a rich and valuable exposure to the more challenging opportunities across
the globe.
Job/Special Skills:
 Good leadership qualities
 Have a positive attitude towards work in all circumstances
 Flexible in term of working hours
 Able to handle different situation in a diplomatic but fair manner
 Control food cost and wastage within the kitchens
Education Background:
 1999: Higher diploma in Hotel Intermediate Institute
 1997: High school degree in Experimental Sciences

2. Work Experience:-
Coral Deira Hotel, Dubai Executive chef
August 2016 till present
Al AinRotana Hotel, UAE 5*
10 of august 2015 till 1st May 2016 as Executive Sous chef
Key responsibilities:
 Training the kitchen team
 Holding the kitchen team meeting
 Attending daily Banquet Event Order meeting and doing the needed paper work
 Ordering and dealing with suppliers
 Stock control and keeping the kitchen storage area, fridge and freezers in order
 Making sure that the buffet is as per standard of quality and hygiene
 Following up on Executive Chef’s instructions
 Supervising and delegating of duties to the kitchen team
 Doing plate-ups
SharjahRotanaHotel,UAE 4*
3 march 2014 till 8 August 2015 as Executive chef
Capital Centro Center,UAE
Setting the standard Recipe in Arabic food for whole Entire Centro
Fujairah Rotana Resort and Spa,UAE, 5*
1 January 2010 till 1 March 2014 as sous chef-main kitchen
Key responsibilities:
 Banquet in-charge
 Menu Planning
 Producing, decorating, co-coordinating and executing food for all banquet events
 Training the team for the menu
 Responsible for maintaining documents
 Keeping high standard in the kitchen
 Taking responsibility for hygiene in the kitchen

3. Fujairah Rotana Resort and Spa UAE, 5*
15 Jan 2007 till 2009 as Oriental Chef
 Training the kitchen team
 Holding the kitchen team meeting
 Attending daily Banquet Event Order meeting and doing the needed paper work
 Ordering and dealing with suppliers
 Stock control and keeping the kitchen storage area, fridge and freezers in order
 Making sure that the buffet is as per standard of quality and hygiene
 Following up on Executive Chef’s instructions
 Supervising and delegating of duties to the kitchen team
 Doing plate-ups
Al BustanRotana Hotel,UAE, 5*
July 2005-December 2007 Chef de Cuisine - banquet kitchen-
Key responsibilities:
 Well versed in resolving day-to- day problems and needs of Guest, chefs and kitchen
team
 HandlingChef’s documentation
 Assisting chef with routine requirement
 Ensuring that Oriental chef is always kept informed about all events
 Development within the department
Al BustanRotana Hotel,UAE, 5*
November 2004 -July 2005 As Chef de Partie-
 Responsible for all banquet functions, outdoor catering and VIP functions
 Responsible for maintaining documents
 Monitoring of all incoming and outgoing documents
 Monitoring all requisition for store and market list
 Responsible for training the team

4. Al BustanRotana Hotel5, UAE, 5*
March 2004 till Novembre 2004 as Demie-Chef de Partie
Al BustanRotanaHotel, UAE5*
July 2002 -March 2004 as Commi I
Abu Dhabi Grand (Le Meriden),UAE, 5*
December 15 -2003 - June 2004 as Commi I
Al AinRotanaHotel,UAE 5*
October 1999 - December 2002 as Commi II
Languages:
Speaking Writing Understanding Reading
Arabic Fluently Good Good Good
English Fluently Good Good Good
Achievements:
 Awarded for “Simply the Best for our Guest Modules”
 “Thank You” letter for the golden month at Al BustanRotana Hotel
 “Thank You” letter for royal wedding at Al AinRotana Hotel
 Employee of the month of June 2003 at Al BustanRotana Hotel
 Senior Member of Emirates Culinary Guild
 Member of Syrian Culinary Team
Training

5.  Successfully completed the Medic first aid training program
 Successfully completed the distention leader ship program
 Successfully completed the Managing People Performance (MPP) training
 Successfully completed the On Job Training (OJT)
 Successfully Completed interviewing& selection skills
 Completed 5 days training for advanced food hygiene
 Completed a course of “Effective Food Safety Inspections of Premises”
 Foundation Certificate in Food Hygiene
 Successfully completed training for “Intermediate Food Hygiene”
 Fire and safety course

Hobbies:
 Cooking -Cooking -Cooking
 Football