Resume Chef in Saudi Arabia Riyadh

Having 15years experience in different? capacities,Chef,sous chef,head chef,Cdp,Executive chef etc.2020 -2022 Executive Sous Chef in Eden Garden Multi cusine Restaurant. 2014-2019 Executive Chef in Dar Raise Hotel Makka SaudiArabia .My prime time duty was controlling and supervision of all kitchen culinary activities. Menu development and make new one,Food and Labour Cost control. Manage the provision of food to Food and Beverage outlets and taking action where necessary to ensure compliance with current legislation. Assist other departments wherever necessary and maintain good working relationships; Contribute to menu creation by responding and incorporating Guest feedback; Be environmentally aware; Control costs without compromising standards, improving gross profit margins and other departmental and financial targets; Support brand standards through the training and assessment of your team; Ensure food stuffs are of a good quality and stored correctly; Ensure the consistent production of high quality food through all hotel food outlets; Report maintenance, hygiene and hazard issues; Ensure resources support the business needs through the effective management of working rotations; Manage the kitchen brigade effectively to ensure a well-organized, motivated Team; Assist in positive outcomes from guest queries in a timely and efficient manner; Manage all aspects of the kitchen including operational, quality and administrative functions; Create and demonstrate new authentic dishes and traditional techniques for the team on a regular basis; Provide ongoing pieces of training for the team. My past work experience has shaped me into an Executive Chef with skills in menu preparation, cost controlling, catering and staff training and development. I am confident that my ability to manage daily operations, with strong communication and organizational skills will produce best results for yourestablishment.Makeinternational,Chinese,Arabic,continental,intercontinental  Indian food. A few of my past accomplishments include: Strong knowledge of all buffet, banquet, room service and restaurant operations focused on cost containment and food portion control while ensuring staff productivity and performance for all catering and kitchen culinary preparations.                 Highly experienced Executive Chef with 8years experience in the food industry business with experience in catering large events/weddings, inventory/stock oversight, procurement, all food preparation and sous expertise for major hospitality organizations and restaurants.  I am head of the department. Recruit and retain top tier talent and effectively manage all kitchen and servicing staff that facilitates a customer dining experience. Successfully completed more than 2000 catering for weddings and served up to 1000,guests per event and also catering Hajj served 2000 gusts in every year.4year's as Chinese Sous Chef in Durrat China Chain Classic Restaurant  in Saudi Arabia.2year's as Head Chef in Ahmad yahiya sadden najmi Trading institution Altaif Saudi Arabia.

Diploma in Hotel management &Nutrition,Diploma inComputer Hard ware & Diploma in Tally

Cooking Food Provenance Hygiene Management Workplace Health & Safety Organizational Skills Leadership & Communication Resilience Fine Dining Neat & Professional Presentation Training

Arabic English Hindi

Supporting seniors by assuming and developing essential management responsibilities Assuming the liaison role between all the departments within the Culinary division and other hotel departments Supervising departmental Link Chefs and Sous Chefs performance and council them to perform better Building and executing creative menu items suitable to the restaurant’s conscious brand standards and cooking philosophy Planning, coordination, and implementing functions and special events Managing kitchen staff via scheduling, training, payroll, evaluating, coaching, and hiring Coaching and leading the entire kitchen team towards achieving marvelous guest service as well as employee satisfaction outcomes Monitoring orders, food production, quality, and cost consistently daily to ensure controlled financial performance Ensuring proper sanitation and safety of every kitchen equipment and facility Facilitating and organizing training, departmental meetings, and goals setting