Resume Exexutive Chef in UAE Dubai

Executive Chef TIME Ruba Hotel & Suites, Makkah September 2023 – Present • Pre-opening team of the kitchen operation for 770 units rooms & suites hotel. • Preparation of the FF&E and inventory. • In-charge of the day to day kitchen operation of the hotel and overseeing the culinary production of 5 outlets extensive banquet catering facilities. • Establishing suppliers & food partners: product development & contract negotiations. • Recruiting and assessing of new kitchen personal, evaluating and promoting of existing staff. • Providing a superior product and service to the top end of the leisure industry, while maintaining a superb profitability & guest satisfaction, implementing a HACCP program for the hotel. • Establishes implements and controls performance standards for the stewarding operations in both kitchens and restaurants to achieve the highest possible hygiene standards, minimize operating equipment breakage and streamline and efficient resource and equipment flows. • Coordinates on the effectiveness and efficiency of the payroll / resource management. Allocation through the creation of a flexible workforce across the division, based on the principles of multi-skilling and multi-tasking. • Monitors all costs and recommends measures to control it. • Puts an integrated plan to manage costs through product lines, the minimum • Inventory and joint purchases with sister hotels and delivery on demand Wherever possible. • Ensures that the operational budget management is strictly adhered to.

Bachelor of Tourism & Hotels Management (E.G.O.T.H) 2001 to 2004 Diploma of Culinary Institute 1997 to 1999

Courses • Completed the training of Coaching for performance Certified By Nanoom consultancy February 2020. • Completed the program Finance, Non-finance manager workshop (The Institution of Sales & Marketing) March 2019. • Accomplishing the business plan of specialized program in professional hospitality and restaurant management certificate (Dubai entrepreneurship academy) April 2017. • Completed Personal In Charge level 3 training according to the approved scheme of the food control department Dubai municipality (Highfields Awarding body for compliance, Dubai, UAE) March 2017. • Completed the Professional development module kitchen and restaurant management Certified (The Emirates Academy of Hospitality Management) June 2015. • Basic Food Hygiene, HACCP, intermediate, HACCP awareness and PIC training. • Basic Health & Safety.

Arabic English

Dear All, Over 22 years of culinary and kitchen management experience, embodying leadership quality and professionalism, sound cooking, hands-on manager, non-compromising, making it happen, customer-focused, creative flair, people oriented, self-motivated, conducts training courses, consistently maintains very high food serving and food hygiene standards, enforce safety and quality management policies, adhere to H.A.C.C.P. standards, Rules and regulations constantly. A hardworking, enthusiastic motivated Executive Chef with a real passion for food and very keen to exceed customers’ expectations. My leadership style is to always lead by example in observing standards, rules and regulations. I have a unique way of cooking and I am well-placed to improve the standards of the kitchen and operate it with a healthy profit margin by possessing extensive knowledge of all rules and regulations relating to personal hygiene and appearance, ensuring strict adherence to the highest standards. Not only am I a great cook, I am also a good team player with the experience required to create a stimulating positive and energetic work environment. In the meantime I am keen to develop my career with a leading company who aims to employ the best and brightest employees. Specialties: Hotel openings, budget, preparations, cooking, directing, time management, leadership skills, organizational Skills, purchasing, quality control, establishment of kitchen systems and procedures to achieve the agreed budgeted food cost set by the hotel. Maintain effective open communication with guests to keep up with their current needs within the present trends of the industry. Create a professional and friendly teamwork environment between kitchen and service staff.