Noor El islam Khawaldeh

• In charge of leading the culinary departments to ensure operational efficiency, driving quality standards, whilst ensuring a high level of staff engagement
• Create and develop menus and recipes
• Build collaborative relationships with suppliers to ensure the best price and quality is achieved when purchasing food
• Maintain the highest food quality and sanitation standards
• Ensure the ultimate guest experience in the hotel
• Drive high standards of food preparation in order to increase profitability of 
• the hotel
• Enforce the implementation of food safety programs throughout the entire division

Jan2023-Present 

Executive chef –Movenpic Zenat Al Hayat Basra Hotel –Iraq-Al basra

Jan2021–Jan2023

Executive  chef - Kempinski Gold Cost -Accra-Ghana 

Nov2018–Dec2020

Executive chef –Warwick Lelagoon –Vanuatu-South Pacific 

Sep2017-Nov2018

Executive chef – Warwick Babylon –Baghdad-Iraq

Sep2015-Oct2017-Swiss International Hotels& Resort-MENA

Experience Implementation Manager 

Aug2014-Aug2015

Executive chef -Director Food & Beverage –Palais Des Roses –Agadir-Morocco

Jan2013-Jul2014

Executive chef –Consultants-Harlow Riverside-Baghdad Iraq-3 Projects 

Feb2011-Jan2013

Executive sous chef –Movenpick Al Nawaras-Jeddah-Saudi Arabia 

Feb2009-Jan2011

Executive Sous Chef in -Charge-Holiday Inn Kandooma –Maldives 

Mar2007-Jan2009

Chef De cuisine –Radisson Blu –Tripoli –Libya 

May2005-Feb2007

Chef De Cuisine –Irufushi Resort by Hilton -Maldives 

Aug2000-Feb2005

Sous Chef Grand Hyatt   –Dubai –United Arab Emirates 

Extensively experience professional with international culinary operational expertise seeks appointment after 20 years’ tenure with international food & beverage properties

Strengths in pre-opening F & B operations, training, recruitment, Ability to coordinate revenue enhancement in multi-outlet environments

Multinational brigade leadership qualities as Hands-On Working with the Hands on Managements  in a 5 Star applications

Well-seasoned in cost effectiveness and purveyor negotiations, Innovative while being quality oriented with considerations at all times, to guest patronage and the monetary bottom line