Executive Chef Kitchen Staff
Resume:
Contact
********.********@*****.***
STREET **, ******** ********,
Riyadh,13315 Saudi Arabia
Education
B.A. Faculty of Tourism & Hotels
Date of Graduation: August 2005
Department: Hospitality
Management Degree: Very Good
E.G.O.T.H. Institute, Kitchen Department
Date of Graduation: 2002
Degree: Very Good
Skills
Kitchen management
Creating new recipes
Supervising the team
Knowledge of food hygiene and
safety rules
work under pressure
Inventory Management
customers service
Adapt to change
effective communication
Languages
Arabic : Native language
English : Full professional proficiency
French : Limited working proficiency
Mohamed Saad Abdel
Hamid Attia
Profile
At the end of my professional career, I want to be recognized as someone who made a positive difference in people’s lives. I approach everything with a positive attitude, enthusiasm, and desire to make a difference. I aim to use my abilities and experiences in fitness and nutrition to achieve the company's goals, growth, and success.
Date of Birth: 05-08-1983
Nationality: Egyptian
Religion: Muslim
Marital Status: Married
Visa Status: Ready to transfer
Work Experience
Radisson blue AlSahafa Riyadh, Pre opening. (Sep 2024 - Present) Preparing room service menus and all outlets’ menus Hiring all kitchen staff and & stewarding team.
Follow up on all kitchen equipment from supply, installation and operation.
Establishing a HACCP and Hygiene plan
Establishing all the basics of the kitchen and restaurant, from equipment and buffet, and training employees to prepare all menus.
Park Inn by Radisson, Jubail Industrial. (Mar 2023 - Agu 2024) Executive Chef
Create diverse menus aligning with culinary trends and customer preferences.
Oversee preparation and presentation of dishes ensuring quality and visual appeal.
Manage kitchen operations including inventory control and food cost management.
Implement and maintain hygiene and safety standards. Recruit, train, and develop kitchen staff.
Conduct regular quality checks and resolve food quality issues. Control food and labor costs and collaborate on menu development.
Kempinski Al Othman Hotel, Al Khobar. (Mar 2022 - Mar 2023) Executive Sous Chef
Supported the Executive Chef in menu development and kitchen operations.
Ensured food quality and presentation standards were met. Assisted in managing kitchen staff and daily operations. Radisson Blu Hotel, Riyadh. (Sep 2019 - March 2022) Executive Chef
Part of the pre-opening team.
Developed and curated menus based on seasonal
availability and guest feedback.
Managed kitchen operations and ensured compliance with hygiene standards.
Led kitchen staff and conducted quality checks.
Personal Skills
Menu Development : Creating diverse
and innovative menus, updating
based on seasonality and guest
feedback.
Food Preparation and Presentation :
Ensuring high standards of quality,
taste, and visual appeal, training
kitchen staff.
Kitchen Operations : Managing
inventory control, food cost, hygiene,
and safety standards.
Team Leadership : Recruiting, training,
developing staff, and fostering a
collaborative environment.
Quality Control : Conducting regular
quality checks and addressing food
quality issues.
Innovation and Trends : Integrating
culinary trends and innovative
concepts into the menu.
Cost Management : Controlling food
and labor costs, developing cost-
effective menu items.
References
Nader Madkour
General Manager, Hilton Garden
Inn Jubail
Email : *****.*******@******.***
Phone : +966-*********
Shady Tamer
Genral Manager, HGI Tabuk Phone :
Email : *****.*****@******.***
Chef Mostafa Abdul Hameed
Ex Chef, Hilton Al Fairuz
Email:
*****************@*****.***
Phone : +20-106*******
Hilton Garden Inn, Tabuk. ( Nov 2014 - June 2019 ) Chef De Cuisine
Acted as Executive Chef in charge.
Developed and executed innovative menus.
Managed kitchen operations and staff training.
DoubleTree by Hilton, Dhahran. ( Jan 2015 - March 2015 ) Task Force Executive Chef
Assisted in pre-opening kitchen setup and menu
development.
Ensured high standards of food quality and presentation. Royal Dar Al Eiman, Madinah. ( 2014 - 2012 )
Executive Chef
Oversaw kitchen operations for a 480-room hotel.
Developed menus and ensured food quality and
presentation standards.
Centara Grand, Bangkok, Thailand. ( 2011 - 2009 )
Chef De Cuisine
Managed the Halal food section.
Developed and curated menus catering to diverse dietary requirements.
Hilton Fayrouz, Sharm El Sheikh. ( 2009 - 2007 )
Chef De Cuisine
In charge of the seafood restaurant.
Ensured quality and presentation standards.
Segafredo Restaurant Chain. ( 2007 - 2005 )
Chef
Managed various kitchen sections including pastry, buffet, butchery, and a la carte.
Ramses Hilton, Cairo. ( 2002 - 2000 )
Trainee Chef
Trained in all sections of the kitchen including pastry, buffet, butchery, and a la carte.
Courses
Maximizing Revenue with Effective Pricing Strategies Train the Trainer
HACCP and Kitchen Hygiene Standards
Kitchen Equipment SafetyFirst Aid and Firefighting ICDL (Computer Driving License)
Menu Planning and Food Costing
Budget Management
GMP (Good Manufacturing Practice)
Time Management
Working with Difficult People
Evaluating and Managing Supplier Relations
Building Trust
Achieving Growth in Challenging Times
Becoming a Trusted Leader
Achieving Goals in Modern Management
Building and Leading Teams
Effective Team Communications
Allow Your Team to Take Risks
Emergency ProceduresTeamwork Delivers Success
Creating Your Own Leadership
Teamwork Delivers Success
Creating Your Own Leadership Development Plan
Managing and Controlling Anger
Better Decision Making Through Debate Making
Communication is Key to Successful Leadership
Authentic Leadership in Turbulent Times
Compassion in Leadership
Communication and Interpersonal Skills
Effective Leadership Communication Strategies
Contact this candidate