PRIVATE CHEF Replacement of Italian head chef for 6 month for ENI camp and cover the head chef in menu creating and operation for 150 italian senior manager . Implementing the SOP and the HACCP policy and train the staff on that. Supervise on the installation of the new arrive equipment and initial testing and received (45 days)

PRIVATE CHEF Consultant/Executive-Head Italian Chef, Pre-Opening assistant project remote and onsite for BP . Followup on SOP policy which have been setup in 2023 with some CCP and training . Specialty in Regional Italian Cuisine & Contemporary Italian cuisine. Research Local ingredients, Market and Trends to meet Clients vision and budget Liaising with the client to keep them informed of progress and to make relevant decisions. Redesign floor outlet and section due to equipment change. Redesign the flow chat base one the modification in part of the concept indicate from the owner and the board. Supervise on the installation of the new arrive equipment and initial testing and received (45 days). Start testing for the various menu proposal for each section and station (about 90 final product),

TAB AN P AOLO M . H ASSAN P AGE 2 Consultant/Executive Italian Chef, Pre-Opening assistant project remote and onsite. Followup on SOP policy which have been setup in 2021 with some CCP and training . Specialty in Regional Italian Cuisine & Contemporary Italian cuisine. Research Local ingredients, Market and Trends to meet Clients vision and budget Liaising with the client to keep them informed of progress and to make relevant decisions. Redesign floor outlet and section due to equipment change. Redesign the flow chat base one the modification in part of the concept indicate from the owner and the board. Supervise on the installation of the new arrive equipment and initial testing and received (45 days). Start testing for the various menu proposal for each section and station (about 90 final product), BEITOSTOLEN RESORT , BEITOSTOLEN - NORWAY 2023/ APRI 2023/MID JUNE PRIVATE CHEF . PREPARE AND SERVE REQUESTED MENU AND DIET INCLUDING LIVE COOKING FOR FAMILY AND GUESTS. . ORDERING REQUIRE PRODUCT FROM MAIN AND LOCAL SUPPLIERS . IDENTIFYING ISSUES AND FORMING HYPOTHESES AND SOLUTIONS;

Assisting first chef in menu prep TAB AN P AOLO M . H ASSAN P AGE 2 • Prepare and serve requested menu And diet including live cooking for family and guests. • Identifying issues and forming hypotheses and solutions; • Service breakfast and dinner for the guest for all their program set.

/Private Executive Chef. Prepare and serve requested menu And diet including live cooking for family and guests. Identifying issues and forming hypotheses and solutions; Presenting findings and recommendations to client; Implementing recommendations/solutions and ensuring the client receives the necessary assistance to carry it all out; Manage staff, preparing work schedules and assigning specific duties. Direct and coordinate organization's financial and budget activities to fund operations, maximize investments, and increase efficiency.

/Private Executive Chef. • Prepare and serve requested menu And diet including live cooking for family and guests. • Identifying issues and forming hypotheses and solutions; • Presenting findings and recommendations to client; • Implementing recommendations/solutions and ensuring the client receives the necessary assistance to carry it all out; • Manage staff, preparing work schedules and assigning specific duties. • Direct and coordinate organization's financial and budget activities to fund operations, maximize investments, and increase efficiency. • Establish and implement departmental policies, goals, objectives, and procedures, conferring with board members, organization officials, and staff members as necessary. • Liaising with the client to keep them informed of progress and to make relevant decisio TAB AN P AOLO M . H ASSAN P AG E 2 • Carrying out research and data collection to understand the organization; • Implement or oversee environmental management or sustainability programs addressing issues such as recycling, conversation, or waste management. • Organizing, Planning, and Prioritizing Work • Resolving Conflicts and Negotiating with Others • Pre-planned menu to meet clients budgeting, needs and personal preferences. • Research Local ingredients, Market and Trends to meet Clients vision and budget

/Executive Chef, Pre-Opening assistant project remote and onsite. Followup on SOP policy which have been setup in 2018 with some CCP and training . Specialty in Regional Italian Cuisine & Contemporary Italian cuisine. Research Local ingredients, Market and Trends to meet Clients vision and budget Liaising with the client to keep them informed of progress and to make relevant decisions. Redesign floor outlet and section due to equipment change. Redesign the flow chat base one the modification in part of the concept indicate from the owner and the board. Supervise on the installation of the new arrive equipment and initial testing and received (45 days). Start testing for the various menu proposal for each section and station (about 90 final product),

/Private Executive Chef. Prepare and serve requested menu And diet including live cooking for family and guests. Identifying issues and forming hypotheses and solutions; Presenting findings and recommendations to client; Implementing recommendations/solutions and ensuring the client receives the necessary assistance to carry it all out; Manage staff, preparing work schedules and assigning specific duties. Direct and coordinate organization's financial and budget activities to fund operations, maximize investments, and increase efficiency. Establish and implement departmental policies, goals, objectives, and procedures, conferring with board members, organization officials, and staff members as necessary. Liaising with the client to keep them informed of progress and to make relevant decisions. Carrying out research and data collection to understand the organization; Implement or oversee environmental management or sustainability programs addressing issues such as recycling, conversation, or waste management. Organizing, Planning, and Prioritizing Work TAB AN P AOLO M . H ASSAN P AG E 2 Resolving Conflicts and Negotiating with Others Pre-planned menu to meet clients budgeting, needs and personal preferences. Research Local ingredients, Market and Trends to meet Clients vision and budget

Followup on SOP policy which have been setup in 2018 with some CCP and training . Specialty in Regional Italian Cuisine & Contemporary Italian cuisine. Research Local ingredients, Market and Trends to meet Clients vision and budget Liaising with the client to keep them informed of progress and to make relevant decisions. Redesign floor outlet and section due to equipment change. Redesign the flow chat base one the modification in part of the concept indicate from the owner and the board. Supervise on the installation of the new arrive equipment and initial testing and received (65 days). Start testing for the various menu proposal for each section and station (about 320 final product), Avant-garde kitchen where graft of Italian cuisine to other national cuisine to bring unique Italian cuisine. Leading and managing those within the team, including analysts; Liaising with the client to keep them informed of progress and to make relevant decisions. Carrying out research and data collection to understand the organization; Do Private Chef for private events of dignitaries in few Embassies in Amman Jordan TAB AN P AOLO M . H ASSAN P AGE 2

Consultant/Preopening /Testing /end contract session Presenting findings and recommendations to client; Implementing recommendations/solutions and ensuring the client receives the necessary assistance to carry it all out; Manage staff, preparing work schedules and assigning specific duties. Implement or oversee environmental management or sustainability programs addressing issues such as recycling, conversation, or waste management. Organizing, Planning, and Prioritizing Work Pre-planned menu to meet clients budgeting, needs and personal preferences. Research Local ingredients, Market and Trends to meet Clients vision and budget Liaising with the client to keep them informed of progress and to make relevant decisions. Redesign floor outlet and section due to equipment change. Redesign the flow chat base one the modification in part of the concept indicate from the owner and the board. Supervise on the installation of the new arrive equipment and initial testing and received (65 days). Start testing for the various menu proposal for each section and station (about 320 final product),

Identifying issues and forming hypotheses and solutions; Presenting findings and recommendations to client; Implementing recommendations/solutions and ensuring the client receives the necessary assistance to carry it all out; Manage staff, preparing work schedules and assigning specific duties. Direct and coordinate organization's financial and budget activities to fund operations, maximize investments, and increase efficiency. Establish and implement departmental policies, goals, objectives, and procedures, conferring with board members, organization officials, and staff members as necessary. Liaising with the client to keep them informed of progress and to make relevant decisions. TAB AN P AOLO M . H ASSAN P AGE 2 Carrying out research and data collection to understand the organization; Implement or oversee environmental management or sustainability programs addressing issues such as recycling, conversation, or waste management. Organizing, Planning, and Prioritizing Work Resolving Conflicts and Negotiating with Others Pre-planned menu to meet clients budgeting, needs and personal preferences. Research Local ingredients, Market and Trends to meet Clients vision and budget

(REASON FOR LEAVING: Being a Consultant, once got other offer) Specialty in Regional Italian Cuisine & Contemporary Italian cuisine. Working on the new project Soho house Mumbai including setup a special menu which match India asCecconi's. Avant-garde kitchen where graft of Italian cuisine to other national cuisine to bring unique Italian cuisine. Leading and managing those within the team, including analysts; Liaising with the client to keep them informed of progress and to make relevant decisions. Carrying out research and data collection to understand the organization; Do Private Chef for private events of dignitaries in few Embassies in Istanbul .

Presenting findings and recommendations to client; Implementing recommendations/solutions and ensuring the client receives the necessary assistance to carry it all out; Manage staff, preparing work schedules and assigning specific duties. Implement or oversee environmental management or sustainability programs addressing issues such as recycling, conversation, or waste management. Organizing, Planning, and Prioritizing Work TAB AN P AOLO M . H ASSAN P AGE 2 Pre-planned menu to meet clients budgeting, needs and personal preferences. Research Local ingredients, Market and Trends to meet Clients vision and budget Liaising with the client to keep them informed of progress and to make relevant decisions.

(REASON FOR LEAVING: Just helped them set-up the kitchen and partly of the staffs) Presenting findings and recommendations to client; Implementing recommendations/solutions and ensuring the client receives the necessary assistance to carry it all out; Manage staff, preparing work schedules and assigning specific duties. Direct and coordinate organization's financial and budget activities to fund operations, maximize investments, and increase efficiency. Establish and implement departmental policies, goals, objectives, and procedures, conferring with board members, organization officials, and staff members as necessary. Liaising with the client to keep them informed of progress and to make relevant decisions. Carrying out research and data collection to understand the organization; Implement or oversee environmental management or sustainability programs addressing issues such as recycling, conversation, or waste management. Organizing, Planning, and Prioritizing Work Resolving Conflicts and Negotiating with Others Pre-planned menu to meet clients budgeting, needs and personal preferences. Research Local ingredients, Market and Trends to meet Clients vision and budget Identifying issues and forming hypotheses and solutions;

(REASON FOR LEAVING: Left because my father passed-away and need to settle my mother’s situation) Oversee activities directly related to making products or providing services. Direct and coordinate activities of businesses or departments concerned with the pricing, sales, or distribution of products. Review financial statements, sales and activity reports, and other performance data to measure productivity and goal achievement and to determine areas needing cost reduction and program improvement. TAB AN P AOLO M . H ASSAN P AGE 2 Manage staff, preparing work schedules and assigning specific duties. Direct and coordinate organization's financial and budget activities to fund operations, maximize investments, and increase efficiency. Establish and implement departmental policies, goals, objectives, and procedures, conferring with board members, organization officials, and staff members as necessary. Determine staffing requirements, and interview, hire and train new employees, or oversee those personnel processes. Monitor businesses and agencies to ensure that they efficiently and effectively provide needed services while staying within budgetary limits. Plan and direct activities such as sales promotions, coordinating with other department heads as required. Recommend locations for new facilities or oversee the remodelling or renovating of current facilities. Implement or oversee environmental management or sustainability programs addressing issues such as recycling, conversation, or waste management. Organizing, Planning, and Prioritizing Work Resolving Conflicts and Negotiating with Others Developing and Building Teams Evaluating Information to Determine Compliance with Standards Guiding, Directing, and Motivating Subordinates

(REASON FOR LEAVING: Being a Consultant, have put-up everything in order) Specialty in Regional Italian Cuisine & Contemporary Italian cuisine. Avant-garde kitchen where graft of Italian cuisine to other national cuisine to bring unique Italian cuisine. Leading and managing those within the team, including analysts; Liaising with the client to keep them informed of progress and to make relevant decisions. Carrying out research and data collection to understand the organization; Do Private Chef for private events of dignitaries in few Embassies in Bahrain. TAB AN P AOLO M . H ASSAN P AGE 2

Consultant/Project Manager 5* Fine Dining Restaurant (REASON FOR LEAVING: More of consultancy and project managing. Put all in order) Identifying issues and forming hypotheses and solutions; Presenting findings and recommendations to client; Implementing recommendations/solutions and ensuring the client receives the necessary assistance to carry it all out; Managing projects and programs; Leading and managing those within the team, including analysts; Liaising with the client to keep them informed of progress and to make relevant decisions. Carrying out research and data collection to understand the organization; Conducting analysis; Interviewing client's employees, management team and other stakeholders; Running focus groups and facilitating workshops; Preparing business proposals/presentations.

/ Executive Chef/Act Camp Manager (REASON FOR LEAVING: Just helped them put-up the kitchen in order and suppliers) Carrying out research and data collection to understand the organization; Liaising with the client to keep them informed of progress and to make relevant decisions. Pre-planned menu to meet clients budgeting, needs and personal preferences. Research Local ingredients, Market and Trends to meet Clients vision and budget Established time saving Inventory system. VAVIN FRENCH RESTAURANT, A

/ Project Manager Casual Restaurant TAB AN P AOLO M . H ASSAN P AGE 2 (REASON FOR LEAVING: Just helped them put-up all in order, manpower, menu and staffs) Interviewing client's employees, management team and other stakeholders; Prepared the Menu Research Local ingredients, Market and Trends to meet Clients vision and budget Presented findings and recommendations to client;

/DFAC Manager 5* Fine Dining Restaurant (REASON FOR LEAVING: I just helped them the project, trained manpower, prepare the menu and set- up everything inorder) Provide custom menu for special occasion and dinner party Pre-planned menu to meet clients budgeting, needs and personal preferences. Engineering & training, Labour Management. Project Management. Private Chef in Diplomatic Green Zone to different Ambassadors’ from the USA, UK, EU Parliament members, and including PM and Dr. EIAD ALAWI, Vice President of IRAQ now. – AL RUSHAID PETROLEUM INVESTMENT CO., KINGDOM OF SAUDI ARABIA 2011 04 / 2011/07 Executive Chef & Catering Director (REASON FOR LEAVING: They have decided to stop the catering project at that time and focused more on the housingprojects) An exclusive multi-restaurant in Eastern province of Al-Khobar, Saudi Arabia. Running the kitchen with the Head Chef including all the preparation of our daily operation. Research Local ingredients, Market and Trends to meet Clients vision and budget Tailor made menu to fit clients lifestyle and object and theme for functions Run testing kitchen & testing group for menu item. Private Chef for Al Rushaid VIP Compound. TAB AN P AOLO M . H ASSAN P AGE 2

(REASON FOR LEAVING: Left after I helped them in putting-up their Italian restaurant’s menu, name of the restaurant etc. Aside from that, helped then putting their American concept restaurant’s kitchen in order and the back-of-house and front-of-house staffs. A group of franchised American concept restaurants with 90 staffs in the kitchen and dining. Managed 3 existing restaurant kitchens and created menu and the name of the Italian restaurant – LaCuccina Restaurant, which been operating since December 2011. Menu development/engineering & training, Labour Management. Established time saving Inventory system. Purchasing ingredients to provide a decidedly differentiated product to clients. TAB AN P AOLO M . H ASSAN

Restaurant (REASON FOR LEAVING: Left to looking for a new challenging environment. At the sametime, companydidn’t agree to add more manpower as we are opening 2 new restaurants.) Specialty in Regional Italian Cuisine & Contemporary Italian cuisine Avant-garde kitchen where graft of Italian cuisine to other national cuisine to bring unique Italian cuisine. Chef decuccina of Pasta/diPesce/entremetier/ saucier Specialized in house charcuterie including Italian specialty preserves /butchering/ various house made pasta Mastering traditional Italian desserts and breads. Project Manager for 2 Restaurant outlets, Caravela. Private Chef event for the Saudi ROYAL FAMILY Eastern Province Ruler, Prince Mohamad Bin Fahad and different top BusinessMan like Sir ABDULLAH AL FOZAN and other topARAMCO CEO. CHURCH RESTAURANT SKIBBERREN, WEST CORK IRELAND 2004/6 2005/3 Executive Chef 5* Fine Dining Restaurant (REASON FOR LEAVING: Got a more challenging offer in Khobar, Saudi.) One of the single restaurants in Ireland build in a Church converted to 80 seats inside and 50 seats outside restaurant. Created new menu, manages the order for all the stocks and training the team in the Cuisine. Running day by day the section, with volume of work up to 275 persons per day.

Restaurant (REASON FOR LEAVING: Second Oak Restaurant with Ala Carta menu & Mediterranean Int’lfood. 6 chef staffs. Mainly this position was like aHead Chef as I was reporting directly to the Executive Chef Waren Jons. TAB AN P AOLO M . H ASSAN

Dining Restaurant (REASON FOR LEAVING: A sushi company for oversaw production of high quality Japanese food. Epa food is Sushi. Iwork with them to try to understand the sushi preparation for an eventual idea to work in a Sushi Bar.

(Owned bay Zanotti) 4* Fine Dining Restaurant Executive Sous-Chef and acting as Restaurant Manager at the sametime. I coordinate with the suppliers and

Number of covers was 120 and 3 Chefs. The same duties and responsibilities in Ovvio Restaurant. Both are Italian Restaurant.