Experience

voco® Riyadh

• Saudi Arabia
• Hospitality
• 1 - 100 Employee

• Executive Chef

  • Jan 2022 - Present

  Responsible for managing 8 private F&B multi-cuisine outlets and a large outdoor catering division as well. voco Riyadh Intercontinental Hotel which includes 500 rooms. Responsible for managing 8 private F&B multi-cuisine outlets and a large outdoor catering division as well. voco Riyadh Intercontinental Hotel which includes 500 rooms.



Hilton Hotels & Resorts

• United States
• Hospitality
• 700 & Above Employee

• Executive Chef

  • Jan 2020 - Dec 2021

  Located in the Heart of Makkah City KSA A full-service five-star hotel With the capacity of 670 rooms, with 4 restaurants, and 2 levels of function rooms, features a daily shop Italian and 2 international restaurants, ​ Located in the Heart of Makkah City KSA A full-service five-star hotel With the capacity of 670 rooms, with 4 restaurants, and 2 levels of function rooms, features a daily shop Italian and 2 international restaurants, ​



Intercontinental Hotel Group

• United States
• Hospitals and Health Care
• 1 - 100 Employee

• Executive Chef

  • Dec 2018 - Feb 2020

  maintain and increase kitchen standards, productivity, and creativity leading to improved performance in the department, on all aspects of the F&B operation including building rapport and professional relationships with guests and clients leading to increased business. Identifies deficiencies based on the guest survey results and drives improvement. Ensures that the team maintain a high level of customer focus as per IHG stander and demonstrates dedication to the guests needs at all times. Monitors and implements procedures to ensure guest satisfaction. Constantly strives to increase guest satisfaction through quality, creativity, variety and value for money of the food and beverage offerings available throughout the property. Regularly review and evaluate the guest response to the restaurant and catering services and ensure that the offer remains relevant. Actively promotes teamwork within and outside of the department. Champions the achievement of targets within the department. Drives Training and identifies and recommends candidates with potential for future development, to attend further IHG management training courses. Fully conscious of the effects of turnover, set the desired turnover rate and develop actions to support restaurant achievement. Ensures that communications meetings and other HR best practices are in place and are effective in delivering team member satisfaction. Encourages empowerment in the department. Ensures that team members stay motivated by monitoring communication remains free and open in line. Monitors the performance of team members at all levels and their commitment to Esprit. Lead example, attends various key personnel meetings related to the crowne plaza operation. Show less



Rosewood Hotels & Resorts Al Faisaliah

• Executive chef

  • Jan 2017 - Dec 2018

  Recruiting for Pre-opening with 8 F&B outlie and Banqueting up to 2000 capacity, managing 57 staff Chefs and steward, my job responsibility is maintaining and increase kitchen standards & SOP looking over that food cost and manage the food Quality at all time of the company productivity, and creativity leading to improved performance in the department, on all aspects of the F&B operation including building rapport and establishing professional relationships with guests and clients leading to increased business. Identifies deficiencies based on the guest survey results and drives improvement. Ensures that the team maintains a high level of customer focus and demonstrates dedication to the guests needs at all times. Monitors and implements procedures to ensure guest satisfaction. Constantly strives to increase guest satisfaction through quality, creativity, variety and value for money of the food and beverage offerings available throughout the property. Regularly review and evaluate the guest response to the restaurant and catering services and ensure that the offer remains relevant. Actively promotes teamwork within and outside of the department. Champions the achievement of targets within the department. Drives Training and identifies and recommends candidates with potential for future development, to attend further management training courses. Fully conscious of the effects of turnover, set the desired turnover rate and develop actions to support restaurant achievement. Ensures that communications meetings and other HR best practices are in place and are effective in delivering team member satisfaction. Encourages empowerment in the department. Ensures that team members stay motivated by monitoring communication remains free and open in line. Monitors the performance of team members at all levels and their commitment to Esprit. Lead example, attends various key personnel meetings related to the company operation. Show less



Sunset Beach Resort, Marina & SPA

• Saudi Arabia
• Hospitality
• 100 - 200 Employee

• Executive sous chef

  • Jun 2014 - Jan 2017

  • Following the Departmental FF&E+SOE • Create the menus, recipes, pick up chart for 5 restaurant + Banquting and catring • Creation of special Wellness Balanced Nutrition Program • Training and development of 57 employee • Marketing Survey • Purchasing and suppliers • Creation of the SOP • Haccp Implementation • Develop program for equipment and maintenance • Develop Stewarding procedures • Determine and set up the MC Micros for purchasing and cost control • Implementation of Sous-Vide and Molecular Cuisine Show less



Kempinski Hotels

• Germany
• Hospitality
• 700 & Above Employee

• Executive Sous Chef

  • Jan 2013 - May 2014

  As an Executive Sous Chef, I am responsible for leadership in providing direct over-sight for the entire culinary program within one of Jordan's most iconic landmark resort destinations in Dead Sea Region. ● 7 Restaurant ● 6 banquet Rooms ● 97.6% : Guest Satisfaction achieved in 6 Months ( Medallia ) ● 92% : Reduce Food Complaint ● 120% increase of the average check (F&B Director) ● 64 Culinary and Steward employee directly managed and trained ● 60 % increase guest capture ratio in the resor. ● 96% haccp compliance (haccp was not implemented yet) ● 3 point under the budgeted Food Cost ● 30% over the budgeted revenue for the same period on previous year (F&B Director) Accountable for the performance strategies that drove operational excellence throughout the resorts, while defining and distinctive guest experiences by re-conceptualizing food menus in all outlets, diversified pricing strategies with the aim to increase in-house guest capture ratios by developing appealing, catchy and innovative food promotions. Increased the overall food reputation and minimize complaint Implemented systems to control food production and delivery of quality services based on culinary excellence, while still effectively managing costs in a very high volume operation. Other objectives included the motivation and development of all Senior Chefs, Chef de Cuisines, Sous Chefs and Cooks to cultivate departmental knowledge through constant review, training on the new culinary techniques and Haccp procedures. Local Media exposure, promoting the hotel culinary experience, by promotion, and involvement with social activity Show less



Roya International Hospitality & Leisure Consultants LLC

• United Arab Emirates
• Hospitality
• 100 - 200 Employee

• Outlets Executive chef

  • Feb 2011 - Jan 2013

  Pre opening Team, maintain and increase kitchen standards, productivity, and creativity leading to improved performance in the department, on all aspects of the F&B operation including building rapport and establishing professional relationships with guests and clients leading to increased business. Identifies deficiencies based on the guest survey results and drives improvement. Ensures that the team maintain a high level of customer focus and demonstrates dedication to the guests needs at all times. Monitors and implements procedures to ensure guest satisfaction. Constantly strives to increase guest satisfaction through quality, creativity, variety and value for money of the food and beverage offerings available throughout the property. Regularly review and evaluate the guest response to the restaurant and catering services and ensure that the offer remains relevant. Actively promotes teamwork within and outside of the department. Champions the achievement of targets within the department. Drives Training and identifies and recommends candidates with potential for future development, to attend further management training courses. Fully conscious of the effects of turnover, set the desired turnover rate and develop actions to support restaurant achievement. Ensures that communications meetings and other HR best practices are in place and are effective in delivering team member satisfaction. Encourages empowerment in the department. Ensures that team members stay motivated by monitoring communication remains free and open in line. Monitors the performance of team members at all levels and their commitment to Esprit. Lead example, attends various key personnel meetings related to the company operation. Show less



Ramada Gulf Hotel

• Executive Chef

  • Sep 2009 - Jan 2011

  Pre Opening team, organization of all kitchen area, rebuilt, reorganization of different section.Implementation of theme night on weekly basis, live cooking & buffet at different location of the hotel .Design of all different breakfast station and live buffet decoration co-ordinate with outside suppliers and implementation of new menu based on local ingredients. Design, food tasting, supplier sourcing and sample sourcing for all new menu holder of F&B outlets to the implementation on operation. Weekly reorganization & apply basic operational materials with maintenance follow up and check list implementation. Market survey, supply, individual cooking and own meal food tasting at chef table in the kitchen area. Increase of local clientele with special offert card promotion and boosted average per covers. Developpement, implementation, guidelines and control procedures for purchasing, storages, dry walking and receiving areas. Implementation of new "A La Carte" with the usage of local ingredients on a type of items used by the Saudi Arabia local community to create whoa factor. Drives Training and identifies and recommends candidates with potential for future development, to attend further management training courses. Fully conscious of the effects of turnover, set the desired turnover rate and develop actions to support hotel achievement. Maintain and increase kitchen standards, productivity, and creativity leading to improved performance in the department of each kitchen. Develops recipes and menus for all food operations and supervises food production and maintains food cost standards. Promotes safety and proper sanitation and assisting in taking inventory and purchasing supplies. Introduces new products, acts as replacement when short in staffed or busy during operation. Handles customers request for private function. Show less



International Restaurants Group

• Restaurants
• 1 - 100 Employee

• Head Chef

  • Sep 2007 - Aug 2009

  Pre Opening Team, responsible for all operations in food production area including materials requisition, receiving, storing, menu planning, preparation and finishing all item from the restaurant. Conducted interviewing, hiring, and training functions, ensuring that individual performance met the highest possible culinary standards. Collaborate with area of Executive Chef on inventory controls and operations. Providing high level support to Executive Chef with responsibility for preparing authentic and traditional Italian dishes. Excellent public relations & customer service skills from extensive numerous high quality working locations, broad experience in managing & supervising staff in a high pressure work setting. Effective coordination & management of all culinary related activities in the kitchen, ensuring that safety & hygiene standards are maintained in the kitchen. Show less



Jumeirah Group / Jumeirah Hotels & Resorts

• Chef De partie

  • Sep 2004 - Aug 2009

  Pre Opening Team, participate in the food preparation in accordance with accepted standards of quality, training and development of new and existing employees and ensure the overall cleanliness and the health and safety aspects of the kitchen are maintained at all times also responsible for proper storage, labelling and use of all food supplies to prevent unnecessary spoilage and to maintain cost control. I work closely with my Sous Chef and Chef De Cuisine to ensure kitchen is running smoothly and efficiently. Optimize food quality and guest satisfaction. Show less



Hyatt Hotels Corporation

• United States
• Hospitality
• 700 & Above Employee

• Chef De Partie

  • Sep 2000 - Sep 2004

  Participate in the food preparation in accordance with accepted standards of quality, training and development of new and existing employees and ensure the overall cleanliness and the health and safety aspects of the kitchen are maintained at all times also responsible for proper storage, labeling and use of all food supplies to prevent unnecessary spoilage and to maintain cost control. I work closely with my Sous Chef and Chef De Cuisine to ensure kitchen is running smoothly and efficiently. Optimize food quality and guest satisfaction. Show less