Rame Aljbrail currently serves as Executive Chef and Kitchen Manager with the National Corporation for Tourism & Hotels, overseeing healthcare sector kitchens and university food services in the UAE. In this capacity, he manages four kitchens and four head chefs at UAE University, delivering around 10,000 meals daily across breakfast, lunch and dinner while ensuring consistency, quality and food safety in every outlet. His role combines hands‑on culinary leadership with menu planning, cost control, and strict adherence to HACCP and integrated management system standards tailored to patient and student populations.
Healthcare, Nutrition and Specialized Menus
Rame’s core expertise lies in healthcare catering, where he leads hospital kitchens serving diverse therapeutic and clinical diets under tight time and safety constraints. At SSMC Hospital Abu Dhabi and Latifa Hospital Dubai, he has designed and implemented complete menu frameworks covering renal, dysphagia, diabetic, low‑salt, low‑fat, low‑iodine and other specialized diets in collaboration with clinical dietitians. He works closely with dietitians on patient‑specific requirements, maintains food samples for all prepared and procured items, and ensures compliance with GMP, HACCP, ISO 22000 and broader ISO‑based quality systems across food production.
Large‑Scale Operations and Culinary Management
Across his career, Rame has consistently managed high‑volume operations, from hospital catering to university food services and multi‑brand restaurant groups. He has led teams of over 100 staff members, coordinated central kitchens supplying multiple outlets, and overseen production for thousands of meals per day while maintaining hygiene, safety and cost efficiency. His background spans executive chef and head chef roles in Italian, Lebanese, Japanese, Thai and Syrian fusion concepts, as well as private palace work for a royal family in Dubai, demonstrating his ability to adapt premium standards to both institutional and VIP environments.
Culinary Expertise, Training and Professional Culture
Rame’s culinary strength lies in Mediterranean cuisines—particularly Italian, Lebanese and Syrian—supported by broad international cuisine experience and fine‑dining standards. He is known for developing training programs for food production teams, conducting on‑the‑job training, and leading daily production meetings that reinforce food safety, recipe consistency and waste control. Multiple certifications in food safety, nutrition, risk management, clinical dietetics and executive chef recognition underline his commitment to continuous learning and professional excellence, while memberships in Syrian and UAE chefs’ associations and international culinary bodies highlight his active engagement with the wider chef community.
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