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Executive Chef

Doha, Doha, Qatar
November 20, 2018

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A proactive, ambitious and creative Executive Chef with 14 years of highly recognized experience in 5-star hotels and leading restaurants. Hands on experience in catering for up to 500 including purchasing and management of subordinates covered at some of the most prestigious establishments in the world. Passionate about working with fresh produce, creating innovative dishes and improving restaurant ratings. An excellent communicator, leader and problem solver, skilled in managing and training staff. Looking to expand the skill set by undertaking and successfully executing catering contracts duly, overseeing all aspects involved.


Executive Head Chef : Amwaj Catering Services,

2017 Dec – Present Doha, Qatar

Worked for Hamad General Hospital as a Mobilization Head Chef to help improve site kitchens with kitchen structure, staff and supply issues. While catered 1500 meals per day. The service standard of our sector became a benchmark in Healthcare sector in Qatar.

Successfully trained and managed nearly 1000 kitchen staff for Halul Island Offshore project.

Renovated and restructured the Amwaj Training kitchen lay out to utilize its maximum potential.

Adhering to all Food Hygiene and Health & Safety policies and allergen control procedures while ensuring safe systems of work are in place at all times. Executive Sous Chef cum Assistant Manager : Jade Green Hotel/ Restaurant, 2017 Jan – 2017 Nov Hambantota, Sri Lanka

Coordinated and catered 100+ guests per session with 10 staff personnel at an event organized by our client Department of Wildlife Conservation for three days.

Catered more than 100 private functions - size ranging from small tea parties to 420+ guests banquets.

Introduced 2 additional cuisines and 8 signature dishes to the menu and adapted authentic recipes to bring innovation which was highly commended by the management. Sous Chef cum Senior Purchase Officer : Royal Catering Head Office & Central Kitchen, 2014 Aug – 2016 Nov Abu Dhabi, UAE

Internally Promoted from Sous Chef to Purchase Officer.

Handled all food and Non-food requirements of all 7 Restaurant Head Chefs’ and Handled 15 large projects.

Worked as in charge of one of the mobile kitchens with 8-10 staffs, Provided 40000 meals per day from its 11 state of the art mobile kitchens at Abu Dhabi Etihad FORMULA 1 Grand prix.

Arabian night event staff training function handled.

Established a new vendor list for reliable products and competitive pricing.

Assisted in managing and following up overseas order & source for new parts, suppliers or sub- contractors as and when need arose.

Senior -Chef - De- Party : Divan Five-Star Hotel,

2013 Feb-2014 July Erbil

Assisted Executive Chef with every aspect of daily restaurant operations, including food/ supply ordering and inventory control.

Oversaw banqueting functions for up to 500 people.

Assisted on dishes that won 2014 Seafood restaurant of the Year - Bon Appetite award.

Applies HACCP as per the Hotel Standard.

Chef- De - Party Hot & Cold : Laguna Eastern Restaurant, 2011 Jan - 2012 Dec Al Kohbar, KSA

Executed Grill Nights which increased weekly revenue by 30%.

Trained new employees on how to follow recipes and prepare food for up to 300 covers per night.

Developed an innovative way for maintaining the kitchen’s cleanliness standards during the working day.

Created a signature seafood sauce and homemade bread sold locally. Chef- De- Party : Bateel Italian Café,

2007 Oct – 2011 Jan Dubai, UAE

Responsible for maintaining the day to day operations of serving over 100 guests a day.

Assisted in Creating and Writing new menus and Recipes for seasonal and annual menu changes.

Ensuring the team have high standards of food hygiene and follow the rules of health & safety.

Monitoring portion and waste control to maintain profit margins. Demi -Chef : Bateel Italian Café,

2006 July – 2007 Aug Dubai, UAE

Worked under Head Chef at special events hosted by restaurant associates.

Responsible for station set-up, product preparation and order production during service for all sections of the line.

Practiced inventory and cost control through consistency.

Maintained all hygienic rules set by the cafe at all times in the work area. Demi -Chef : Millennium Airport Hotel,

2005 April – 2006 May Dubai, UAE

Banqueting; service included both plated and buffet style meals for guests between 10 and 500 per event, maximum capacity approximately 1000 guests.

Observed very strict kitchen sanitation standards.

Prepared mis-en place before the arrival of the customers, and also during the service time, and checked the quality of the food items.

Commis : Millennium Airport Hotel,

2003 April – 2005 March Dubai, UAE

Promoted to Commi 1 from Commi 3


Certified Purchasing Professional (CPP) : Blue Ocean Academy Training, Dubai, U.A.E. 2015-2016

Hotel Management : Asian Lanka Hotel School, Sri Lanka I. Food & Beverage Restaurant. 2001- 2003

II. Hotel House Keeping.

III. International & Western Cookery.

IV. General Asian Cookery & Italian Cuisine

H2S ( OPTIO Approved ) : Enertech Qatar Safety Training Center, Doha, Qatar TBOSIET (OPTIO Approved)


Culinary Supervisory Personal Language

• High quality


• Kitchen


• Inspecting food


• Food Hygiene


• Pricing menus up

• Proper sanitation

• Italian cuisine

• Banqueting

• Food expenditure

• Health & safety

• Fire procedures

• Infection control

• First aid

• Controlling

• resources

• Food handling

• In house catering

• Quick thinking

• Adaptable

• Credible

• Tenacious

• Cooperative

• Sensible

• Pragmatic

• Approachable

• English

• Hindi

• Sinhala

• Tamil

• Arabic


Full Name : Mohamed Safran Musni

Date of Birth : 27th June 1984

Gender : Male

Marital Status : Married

Religion : Islam

Nationality : Sri Lankan

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