Experience

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  Fairmont Riyadh

  • Saudi Arabia
  • Hospitality
  • 100 - 200 Employee

  • Executive Chef

    • Oct 2021 - Present

  • Head Chef

    • Oct 2021 - Jan 2023

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  SUKOON Hotel - Rawda Hotels & Resorts

  • Jeddah Governorate, Saudi Arabia

  • Executive Chef

    • Jul 2019 - Oct 2021
    • Jeddah Governorate, Saudi Arabia

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  Bay La Sun Hotel & Marina

  • Jeddah Governorate, Saudi Arabia

  • Senior Sous Chef

    • May 2014 - May 2018
    • Jeddah Governorate, Saudi Arabia

    Sous ChefBay La Sun Hotel & Marina.From May 2014 to present .(1 Year & 5 months)• Planning the yearly food revenue target, assist and plan and get the desired food cost price.• Assist in developing and maintaining and upgrading the standards within the Kitchen Department• To select the right candidates from the market, by processing job applications. • Control the departmental expense budget throughout the year and control the Business Expenses of the Kitchen Department• To implement methods to control wastage and over production• To ensure that the payroll doesn’t exceed the budget, to set the profit margin targets and achieve them and analyzing potential costs.• Sets high personal performance standards, Plans, organizes and uses a systematic approach to get things done and Manages time and resources effectively.• Complete all paperwork and closing duties in accordance with departmental standards • Conduct monthly departmental meetings

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  Casino Air Caterers & Flight Services Pvt. Ltd.

  • Chennai, Tamil Nadu, India

  • Sous Chef

    • Jul 2012 - Apr 2014
    • Chennai, Tamil Nadu, India

    CASINO AIR CATERERS & FLIGHT SERVICE (Sous Chef)> A five star Ultra-Luxury hotel managed by anjali group of hotel in Cochin.> As a Sous chef CASINO AIR CATERERS &FLIGHT SERVICE- CHENNAI> CAFS - Sends out about 10,000 meals daily on different food trays on different airlines > The authentic local flavor and tastes along with the visual appeal and superior quality makes CAFS one of the preferred flight caterers in India and certainly best operating out of Cochin. > Some highlights of the unique food tray from HACCP CERTIFIED CAFS KITCHEN.> Reputed chefs for Indian, Conti, oriental, Arabic, fusion food is always freshly prepared,to ensure that it is never stored for long hours before serving. > Cafs Provides in flight catering, cabin appearances ,delayed/disrupted catering, executive lounge etc to NACIL (air India, Indian airlines, jet airways, Saudi Arabian airline ,silk air, Bahrain air,etihad air, jet air ways, king fisher airlines, paramount airways ,spice jet, indigo.> No. of meals sent out daily-10000 meals.

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  Rosewood Hotels & Resorts

  • Riyadh

  • SENIOR CHEF DE PARTIE

    • Nov 2007 - May 2010
    • Riyadh

    Working As a senior Chef de parti Handling Award-winning Cuisine, progressive culinary professional with over 13 years of experience in establishments that include a world-class resort and several upscale restaurants. Unique blend of creative flair and passion for food, strong business sense and engaging interpersonal skills. Strong record of streamlining operations and improving service while preserving the highest levels of quality. Natural ability to create enthusiastic, productive working environments with customer-oriented professionals. Highly skilled at performing financial analysis, troubleshooting operations and recommending effective cost controlAround 25 years crave experience in reputed group of Hotels & Resorts Excellent food service qualification and cooking skillSuperb communication to drive a teamKnowledge on Kitchen financial administration skillAble to keep calm under pressureCapable for work at any situationPlanning and Organizing day by day operationMeat fabricationNutritional cookingRoasting,Braising,Sauteing skillHiring and TrainingEffective at team building & staff retention with first rate & operation skillsCreative Menu DevelopmentSpecialty Cuisine and PresentationPurchasing and Inventory controlWorld class guests relationSpecial Event PlanningCost containment and ReductionFood and Kitchen SafetyBusiness and Revenue Growth

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  Courtyard by Marriott

  • Chennai Area, India

  • Chef de Partie

    • Jan 2007 - Nov 2007
    • Chennai Area, India

    Working at main kitchen and paprika ( Italian & Mediterranean restaurant), open 24 hours handling breakfast, lunch, dinner ala carte and buffet menu.Responsible and Main duties assist Restaurant Chef for all total operations: Ensure all activities, writing standard recipes to run an acceptable food cost, minimizing pay roll and scheduling of employees, monitor all kitchen operations costs, developing menus and special with company minimum standard, writing and updating operation manual, to train kitchen employees according to the training plan assist all administrative task ..

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  Radisson

  • Chennai Area, India

  • DEMI CHEF DE PARTI

    • Mar 2005 - Feb 2007
    • Chennai Area, India

    winning of top ten The Best Restaurant in Chennai TGKF (2003 – 2004). Working at continentel kitchen Responsible for market list, other requisition, creating new menu, food presentation.

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  THE RESIDENCY TOWER

  • Chennai Area, India

  • COMMI CHEF

    • Aug 2004 - Aug 2005
    • Chennai Area, India

    • Helping the sous chef for royal weddings meal.• Working with the commis chefs to ensure the kitchen is clean.• Preparing food as per the standard recipe.• Managing and supervising cooks and commis chef• Maintaining the log book.• Stock control.

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  Taj Hotels Resorts and Palaces

  • Bengaluru Area, India

  • Trainee

    • Dec 2001 - May 2002
    • Bengaluru Area, India

    Support Chef de Partie or Demi Chef de Partie in the daily operation and work •Work according to the menu specifications by the Chef de Partie •Keep work area at all times in hygienic conditions according to the rules set by the taj hotel