Antonios S.
Executive Chef
Open to offersNew to PlatformAbout
Antonios S., a distinguished Executive Chef, demonstrates over 25 years of excellence in luxury hospitality, specializing in international cuisine and innovative dining experiences in high-end establishments. Based in Doha, Qatar, he currently leads kitchen operations at Millennium Place Doha, overseeing Lebanese, Italian, Korean, and Japanese cuisines. His exceptional skills in menu creation, cost control, and supplier management ensure the highest standards of food quality and customer satisfaction. Previously, Antonios elevated culinary excellence in roles such as Executive Sous Chef at The Plaza Doha by LXR Hilton, directing multi-outlet operations and enforcing stringent food safety practices. At Voco Doha West Bay Suites by IHG Group, he crafted seasonal menu offerings, maintaining cost efficiency while managing comprehensive kitchen operations. A Lebanese national and QCP member, he possesses fluency in English, French, and Arabic, and holds certifications in HACCP standards, ensuring rigorous hygiene protocols across his culinary ventures.
Experience
Executive Chef
Millennium Place Doha · 2023 — PresentOversee all kitchen operations for multiple outlets, including Lebanese, Italian, Korean, Japanese, and sport club cuisines. Manage kitchen, pastry, and steward departments while developing procedures for efficient food production and cost control.Executive Sous Chef – Acting Executive Chef
The Plaza Doha by LXR Hilton · 2023 — 2023Manage operations for fine dining, coffee shop, and banqueting & catering outlets, ensuring efficient food production. Develop cost-effective menus that align with brand standards and customer preferences.Executive Sous Chef – Acting Executive Chef
Voco Doha West Bay Suites by IHG Group · 2022 — 2023Handle all food production across dining outlets, ensuring operational consistency. Monitor food costs and resource usage while developing seasonal menu offerings.Cluster Executive Chef & Operation Manager
Qatar Star Service Doha · 2021 — 2022Oversee operations at multiple locations, ensuring food quality and production are maintained. Lead staff development initiatives and manage daily kitchen operations while adhering to budgetary constraints.Executive Sous Chef – Acting Executive Chef
DoubleTree by Hilton Old Town · 2021 — 2021Directed kitchen operations across all outlets, focusing on efficient food production and budget control. Ensured compliance with HACCP standards for food safety.Executive Chef (Pre-Opening & Opening)
Blue Rose Hotel · 2020 — 2021Led kitchen planning and layout design during the pre-opening phase. Recruited and trained kitchen staff while developing cost-effective seasonal menus.Various Roles
La Cigale Luxury Hotel (Leading Hotel of the World) · 2007 — 2020Oversaw buffet and a la carte operations, led multi-outlet kitchen teams, and managed full kitchen operations, including menu development and staff management.Production Chef
InterContinental Phoenicia Hotel & Resort · 2002 — 2007Managed buffet and a la carte kitchen operations while supervising a team to maintain high standards of quality and hygiene.Private Chef
The Royal Villa (Prince Feisal Bin Abdel Majid Bin Abdel Aziz) · 2001 — 2002Provided personal catering services focusing on custom menus for the royal family.Comis 1
InterContinental Le Vendome Boutique Hotel · 1999 — 2001Assisted with daily kitchen operations, contributing to both a la carte and buffet services.
Skills & Expertise
Education
- Technical Bachelor in HotelierZgorta · 1997 — 1999
Interested in this professional?
Sign in as an employer to save this profile or invite Antonios S. to a job.
Sign in as an employer