Senior Food and Beverage executive, with broad understanding of food and beverage operations and functional process, along with deep knowledge of the culinary industry, I strive for excellence in everything I do and make sure to reach my goals. I have a unique experience, I have built through my 18 years of practice in managing start up projects, pre-opening and post-opening for casual, fine dining, QSR, bakery & cafe enterprise.
Through our cooking pot F&B we aim to provide small and medium entrepreneurs with professional services to improve their performance as operation, finance, people and marketing.
A professional kitchen manager with simple yet delicious approach to food Monia knows how to put all the ingredient together to create delicious dishes. With culinary management study in Tunisia then a hospitality management from Glion Hotel school in Switzerland Monia started her career with Corinthia Hotels as Food and beverage manager assistant then moved to Carrefour as Section Manager. Following her husband and supporting him in his career she lived around GCC since 2007. She worked on the development of several, fast food and Mediterranean concept before starting on Cooking pot F&B consultancy. she is also managing a handcraft boutique and North African Canteen in ghost kitchen format.