Executive Chef Customer Service
Resume:
Badawy Kamel
Worldchefs Certified Master Chef
Contact
Address
Jeddah, Makkah, Saudi Arabia 22233
Phone
advoei@r.postjobfree.com
WWW
https://www.credly.com/badges/ca73828c-7add-4821-9f8c-d3d2ce8fe2f4/public_url
WWW
https://www.credly.com/badges/0d50751f-b252-48a4-ab2f-d79cec2451ad/public_url
www.linkedin.com/in/badawykamel
Skills
Recipes and menu planning
Food Plating and Presentation
Budgeting and Cost Control
Team Leadership
Food Preparation and Safety
Menu planning
Budgeting
Payroll And Scheduling
Workflow Optimization
Communication Skills
Business Decision Making
Hygiene Standards
Quality Standards
Hotel Management
Customer Satisfaction And Retention
Forecasting and planning
Professional Summary Executive chef Talented kitchen leader and team motivator successful at maintaining staff focus, efficiency and productivity in high-volume, fast-paced operations. Experienced with international cuisine, sourcing ingredients, controlling budgets and boosting restaurant profiles. Conversational Arabic and English skills.
Work History
2017-12 - Current
Executive Chef
Radisson blu corniche Jeddah, Jeddah
Hotel Opening
Developed kitchen staff through training, disciplinary action and performance reviews.
Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
Scheduled and received food and beverage deliveries, adhering to food cost and budget.
Oversaw business operations, inventory control and customer service for restaurant.
Increased sales by 10%.
2015-06 - 2017-12
Executive Chef
Radisson Blu Plaza Hotel, Jeddah
Hotel Opening
In Charge of Food & Drink Division
Verified compliance in preparation of menu items and customer special requests
Produced revolutionary International menu offerings to put establishments on local, regional and national map
Inventoried food, ingredient and supply stock to prepare and plan vendor orders
Collaborated with vendors to source desired recipe ingredients while maintaining tight cost controls
Oversaw scheduling, inventory management and supply ordering to maintain fully stocked kitchen
Mentored more than 30 kitchen staff at all levels to prepare each for demanding roles.
2015-03 - 2015-06
Executive Sous Chef
Radisson Blu Resort, Jizan
Prepar for opening Hotel
Inventoried food, ingredient and supply stock to prepare and plan vendor orders
Aligned seasonal plans with ingredient availability and key area events for optimal promotions
Developed menus, controlled food costs and oversaw quality, sanitation and safety processes
Estimated food consumption and requisitioned food, selected and developed recipes, standardized production recipes for consistent quality, established presentation technique
Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests
Mentored more than 28 kitchen staff at all levels to prepare each for demanding roles.
2012-12 - 2015-01
Executive Sous Chef
Radisson Blu Hotel Lusaka, Lusaka
Aligned seasonal plans with ingredient availability and key area events for optimal promotions
Inventoried food, ingredient and supply stock to prepare and plan vendor orders
Mentored more than 33 kitchen staff at all levels to prepare each for demanding roles
Generated employee schedules, work assignments and determined appropriate compensation rates
Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers
Maintained well-organized mise en place to keep work efficient and consistent.
Education
1991-01 - 1994-08
High School Diploma
Hotels School - Luxor Hotel School
2021-01 - 2022-04
Worldchefs Certified Master Chef: Culinary Arts
WORLDCHEFS Academy - WORLDCHEFS
Accomplishments
Awarded Better food cost management's January 2021
Awarded Making the Most of Variable Cost Masterclass in April 2021
Awarded Leadership Foundations in April 2019
2017: Competency Based Interviewing Skills & Performance Management(Business Carlson Rezidor)
2016: MLS (Manage, Lead & Succeed) Business school Carlson Rezidor
2014: Advanced Kitchen Management Training with area Executive chef Radisson Blu Sub Sahara Africa
2014: Business school Carlson Rezidor (Towards Cognitive Pricing)
2013: Business School Carlson Rezidor (Hotel Yes I Can Trainer)
2012: Best Employee at Radisson Blu Lusaka
2011: American Hotel & Lodging Educational Institute (Stewarding skills Development)
2011: Certificate for 5 years' service from Rezidor
2010: American hotel & lodging educational institute (food safety HACCP)
2010: Hotel & Lodging association, HACCP, Certificate
2010: American Hotel & Lodging Educational Institute (food & Beverage Skills development)
2009: Responsible Business
Radisson Blu
2008: Best control Training Course
2005: Yes I can deliver the promise programme, Radisson Blu El Quseir
2005: Opening certificate Radisson Blu Resort El Quseir
2004: Certificate for 5 years' service from Movenpick Hotel & Resort.
Certifications
2022-04
Worldchefs Certified Master Chef
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