JOHNNY BECHAALANY

A skilled culinary professional, recognized for his comprehensive knowledge of different international cuisines and incorporation of innovative approaches when it comes to setting the stage for a customized dining experience. I have over 24+ years of progressive experience managing the provision of fine dining for resorts, restaurants, and casinos; refining the art of cooking; developing impressive menus; and preparing culinary dishes influenced by culturally diverse regions from around the globe. I am particularly adept in the ability to cultivate partnerships and crucial professional relationships with service providers in order to obtain the freshest and highest quality ingredients and committed to leaving patrons with an especially memorable dining experience.

Groupe Residences des batisseurs 

January 2022

Corporate Executives sous chef 

Control and direct the food preparation process and any other relative activities for all the outlets spread in Québec city 

• Construct menus with new or existing culinary creations ensuring the variety and quality of the servings.
• Guide and follow all recruitment stuff in a ll kitchen and dining department.
• Approve and correct dishes before they reach the customer.
• Plan orders of equipment or ingredients according to identified shortages.
• Remedy any problems or defects.
• Oversee the work of subordinates.
• Estimate staff’s workload and compensations.
• Maintain records of payroll and attendance
• Comply with nutrition and sanitation regulations and safety standards.

Food and Beverage Consulting – Middle east and Canada

October 2000 – Present 

Food Manager

Open many outlets in several branches as ISA cooking school, Santa fee pastry, Chef Jean Makary Atelier, G. lounge, resto bar. 

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Mini Watt Nursery – Montréal, Canada

October 2020 – Present 

Food Manager

• Planned and designed healthy weekly and seasonal menus and executed daily breakfast, entries, lunch, and desserts with overall responsibility for all aspects of meal preparation, clean-up, and general upkeep of the kitchen.
• Ensured smooth kitchen operation by overseeing daily product inventory, purchasing, and receiving.
• Responsible for maintaining a high level of service principles in accordance with health and sanitization laws.
• Developed policies and procedures to enhance and measure quality.

Mondo Resto Bar

June 2019 – March 2020 

Executive Chef & Owner – Montréal, Canada

• Managed business operations and staff, including hiring and termination process of the 190-seater indoor and 85-seater outdoor terraces Resto Bar.
• Lead developed and managed kitchen team of 7 and ensured culinary skills, teamwork, and high performance of staff.
• Established standards for personnel performance and customer service.
• Created and implemented a business development and marketing plans.
• Responsible for spearheading menu design and development, prices, procurement, purchasing and receiving standards.
• In charge of overseeing inventory which included food, alcohol and wine cellar and managing weekly and monthly cost control.
• Developed food preparation techniques that minimized wastage.

Boisé Notre Dame – Montréal, Canada

June 2018 – May 2019 

Sous – Executive Chef

• Planned menu and executed daily breakfast, lunch and dinner buffet including pastries and deserts for the 1200 rooms and suites luxury hotel property that consisted of 3 restaurants and 1 main kitchen.
• Collaborated with vendors to source desired ingredients while maintaining tight cost controls with a cost reduction of 29% to 31%.
• Implemented techniques to reduce food wastage to zero percent.
• Managed a team of 8 from sous chef, line staff to dishwashers and cleaners under the guidance of the Executive Chef.
• Achieved and increased gross sales revenues by 30% for Le Sous-Bois at $ 900,000, Le Gourmet at $760,000$ and Bistro Chez Muriel at $750,000.
• Maintained hygiene as set by MAPAQ (Minister of Agriculture of Québec).

Le Cercle d’or at Casino du Liban – Lebanon 

October 1997 – August 2018

Executive to Kitchen Chef

• Managed a team of 10, composed of 1 sous chef, 5-line cooks, 1 pastries chef and 2 dishwashers.
• Responsible for overall kitchen operations generating an $2.5 Million in annual food sales revenue.
• Had the opportunity to work alongside Michelin star Chefs Marc Meneau, Chef Paul Boccus, Chef Patrick, and many other globally renowned chefs from around the world.
• Implemented sous-vide/vacuum method which reduced waste up to 95% and increased shelf life.
• Developed a system to serve 600 plates simultaneously within 40 minutes.
• Composed menus with 20 recipes for each season and constantly innovated new dishes and special recipes to bring new ideas on the tables. 

Chateau Royale – Laval - Canada 

November 1994 – May 1997

Chef de Partie

• In charge of fine dining restaurant and reception hall that hosted the biggest weddings in the Montreal regions as well as the most famous social and political events.
• Gained the ability to manage high volume kitchen servicing up to 1200 costumers serving on a busy day.
• Assisting the Executive Chef to ensure that food standards are maintained according to established recipes and standards
• Responsible for informing the Sous Chef of unavailable items and shortage in the food supply.
• Actively participate in training and learn the art of creating different local and international cuisines from international chefs.

Business Entrepreneurship Classes 2021 

École Paul Émile Dufresne Laval

Montréal ÉCOLE ITHQ- 2020 

Diploma in Health and Food Hygiene 

Gestionnaire MAPAQ 

École le Notre France 

Fine Dining, Gastronomy Cuisine, 

Finger Food, Banqueting 

& Sous Vide Courses

2016- 2018

École Hôtelière de Laval 

DEP Cuisine 

École Hôtelière de Laval  

Diplôma in Health and Food & Hygiene

Laval 1991-1992 

École Hôtelière de Laval 

DEP Table Service & Sommelier

1993-1994 

900 Hours 

References Upon Requ