Executive Chef Customer Service
Resume:
Talal Yousef
Executive Chef Director of F&B
Profile
As a highly skilled and innovative Executive Chef with over 38 years of experience in high-volume, fine dining, and luxury hotel environments, I'm seeking to leverage my culinary expertise, leadership abilities, and passion for excellence to contribute to the success of 5* hotels and resorts. My goal is to create exceptional dining experiences, drive culinary innovation, and lead a talented team to achieve the highest standards of food quality, presentation, and service. I'm committed to maintaining cost efficiency, ensuring food safety, and exceeding guest expectations in a dynamic and fast-paced setting. Employment History
Director of F&B Executive chef at Ramada by Wyndham Riyadh King Fahd Road, Riyadh, KSA
December 2022 - Present
• Lead and inspire a team of chefs and F&B staff.
• Oversee daily kitchen operations, ensuring efficiency and high standards.
• Implement training programs to maintain a skilled and motivated team.
• Create innovative and diverse menus that cater to a wide range of tastes.
• Collaborate with the F&B team to design special event menus and seasonal offerings.
• Ensure consistency and quality in all dishes served.
• Manage food costs and inventory, ensuring optimal use of resources.
• Develop and maintain budgets for the F&B department.
• Negotiate with suppliers to secure high-quality ingredients at competitive prices.
• Maintain high standards of customer service and satisfaction.
• Address and resolve any guest complaints or concerns promptly.
• Conduct regular tastings and quality checks to ensure excellence.
• Implement and maintain efficient kitchen workflows and processes.
• Ensure timely and accurate food production and delivery.
• Monitor and maintain kitchen equipment and facilities. Executive Chef at Radisson Blu Hotel Quartuba Riyadh, Saudi Arabia April 2022 - December 2022 (Task Force)
Cluster Chef at Park Inn Hotel Makkah Al Naseem by Radisson Blu (Al Rajhi Group), Makkah, Saudi Arabia
May 2019 - April 2022
Reporting to: General Manager
• Lead, mentor, and manage a team of chefs and kitchen staff across various outlets for 2000 cover seat.
• Oversee daily kitchen operations, ensuring efficiency and high standards.
• Implement training programs to maintain a skilled and motivated team.
• Ensure compliance with health and safety regulations and food hygiene standards.
Details:
Riyadh
Saudi Arabia
************@*****.***
Nationality:
Jordanian
Skills:
• Microsoft Office for Windows.
• Good Communication Skill with Guests.
• Direct Reporting Team, Management
and Other Departments.
• Certificate in Essential Food Safety
Training.
• Advanced Level of Spoken and Written
English & Arabic.
• Knowledge of various cooking methods,
ingredients, and procedures.
• Management skills
• Familiarity with industry’s best
practices
• Leadership
• Creativity
• Hand-eye coordination
• Time-management skills
• Decision making
• Handles pressure
• Fine-dining expertise
• Process improvements
• Employee training and development
• Menu planning
• Haute cuisine
• Forecasting and planning
• Food spoilage prevention
• Equipment maintenance
• Cost reduction
Languages:
• Arabic
• English
Education:
Ammon College
Amman, Jordan 1986
• Create innovative and diverse menus that cater to a wide range of tastes.
• Collaborate with the F&B team to design special event menus and seasonal offerings.
• Ensure consistency and quality in all dishes served.
• Manage food costs and inventory, ensuring optimal use of resources.
• Develop and maintain budgets for kitchen operations.
• Negotiate with suppliers to secure high-quality ingredients at competitive prices.
• Maintain high standards of customer service and satisfaction.
• Address and resolve any guest complaints or concerns promptly.
• Conduct regular tastings and quality checks to ensure excellence.
• Implement and maintain efficient kitchen workflows and processes.
• Ensure timely and accurate food production and delivery.
• Monitor and maintain kitchen equipment and facilities. Executive Chef at Radisson blu Hotel, Sharjah, UAE June 2011 - October 2018
Executive Sous Chef at Intercontinental Hotel, Aqaba, Jordan March 2006 – December 2009
Executive Chef at Dunes Club, Amman, Jordan
October 2004 - March 2006
Executive Sous Chef at Movenpick Hotel Resort & Spa Dead Sea, Jordan July 1999 – October 2004
Chef de Parties at Movenpick Hotel Resort & Spa, Jordan March 1996 – July 1999
chef de parties at Aqaba Gulf Hotel, Aqaba, Jordan May 1994 – March 1996
Demi Chef at Regency Palace Hotel, Amman, Jordan
1990 – 1992
Comme 1 at Roomers Club Restaurant, Amman, Jordan
1986 – 1990
Courses:
• Lots 2011, Radisson Blu
• Leadership 2015, Radisson Blu
• Steps 2007, Intercontinental
• HACCP 2012, Sharjah Municipality, UAE
• HACCP L3 2019, Jeddah, KSA
Certificates:
• Number one in organization and
creativity in the Hajj season, Makkah
2019, Saudi Arabia
• Chef of the Year - Hotel & Hospitality
Awards 2024, Riyadh Front Exhibition &
Conference Center, Riyadh, KSA.
• Certificate of Appreciation
(HTMI),Tourism Programme, Saudi
Arabia 2024
• Golden Medal Grumpy Gourmet Award
1999 in Amman intercontinental hotel,
Jordan 3 course.
• The Third Golden medal Horace 2007,
Amman, Jordan, (canapes & live
cooking).
• TV show for cooking in Amman, Jordan
1999 for Jordan TV (30 Hour)
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