Nader Sharkes

Classes include California Cuisine, International Cuisine, and Advanced Foods, Menu planning, Design and Lay-out and Hospitality Management

• Prepare curricula, lectures, and perform demonstrations on all aspects of hospitality industry
• Organize, plan and staff special events varying in size from 50 to 1000 guests.
• Evaluated and revised lesson plans and course content to achieve student-centered learning.
• Applied various teaching aids to minimize learning gaps and instruct and motivate students.

• Duties include staffing 25 full and part time instructors
• Built collaborative team of adults dedicated to joint attainment of department goals.
• Reinforced and maintained culture of high achievement by focusing on discipline as opportunity for learning, growth and community-building.
• Contributed to planning appropriate and engaging lessons for both classroom and distance learning applications.

• Organized the concept, design and opening of Orphée, a fine dining French restaurant
• Oversaw the responsibilities of purchasing, personnel, menu planning, and its ongoing development
• Managed wine selection and parings.
• Devised processes to boost long-term business success and increase profit levels.

• Managed entire food operations for hospital including menu
• Planning/modification, purchasing, personnel training, and development
• Effectively supervised staff, organizing their schedules
• Analyzed problem areas and formed plans to upgrade or improve.

• Created frozen food concepts and products for distributors, airlines, and restaurant suppliers
• Introduced recipes, worked closely with Marketing, Production, and Client Base
• Trimmed production schedules
• Acquired organizational, planning, and interpersonal skills.

• Successfully managed kitchen and dining room staff, as well as developed and maintained food, bar, and labor costs
• Monitored inventory control, food and beverage purchasing, and quality standards for food service
• Prepared marketing promotion strategy; put together and implemented training plans for restaurant staff.

• Undertook all duties required of me for large events.
• Monitored line processes to maintain consistency in quality, quantity and presentation.
• Verified compliance in preparation of menu items and customer special requests.

• Carried out position as an assistant in dining room, while maintaining a high level of openness to personal growth as a manager in one of Europe's most reputable hospitality establishments.

• Worked in a beginning position while attending school at the same time.
• Frequently inspected production area to verify proper equipment operation.