I work as a head chef. I believed grust is God so be respect always grust. Grust will be satisfied. Respect your senior, Responsibility for junior and take care inside kitchen everything, Follow the hygiene.
I have a lot of different experiences in the world of food and beverages, besides a big knowledge in the costs, and these are some of the things that I can do.
"I would describe myself as a passionate, confident, and creative chef who can skilfully plan menus, prepare outstanding food, manage budgets, and lead a team of people to deliver quality of service to your customers.
Over the years, I have gained the relevant academic qualifications, I always ensure the applicable safety and hygiene procedures are followed, and I am always on the lookout for new ideas and inspiration to create menus that keep customers coming back to the restaurant time and time again.
If you hire me as your chef, I will be committed to the hours you need me to work, I will demonstrate exceptional time keeping, I will be a strong leader, and I will work with everyone in the restaurant to help build and maintain a solid reputation for your business."
Account control P.L
• Kitchen opening skill
. Planning and forecasting skill
Industry: Hotels & Resorts
Job Role: Head Chef
Current City: Yanbu
Current Country: Saudi Arabia
Education Level: Graduation
2024 - Present (1 Year)
Filos, Saudi Arabia
Working with fast growing high end London based Cafe chained. Fully responsible in menu planning and HACCP training.
2021 - 2024 (3 Years)
Address Downtown basic by Emaar Hospitality Group, United Arab Emirates UAE
Work in one of the finest lifestyle hotel in United Arab Emirates. Located central activity and UAE’S main attraction. Worked directly under the Executive Chef, handling the hot section for the semi fine dining menu. brWorking with fast growing high end International based 5* Hotel. brSupervised cold section (including dessert). Responsible in menu planning and HACCP training. Maintaining food cost and serving standard.
2018 - 2021 (3 Years)
Opso Dubai, United Arab Emirates UAE
The restaurant provide a Greek, Italian, International, Japanese and Chinese menu for lunch and dinner service, with capacity 85 seats and usually 2 times turnover per night, and three times in the weekend and summer season. Apart from usual duty of the Head Chef, I ‘am also a member of the team responsible for designing the whole Lemongrass food concept. Responsible for set up on new outlet kitchen across UAE.
2014 - 2017 (3 Years)
L’ETO, Saudi Arabia
Day to day kitchen operation of three well know brand name in KSA, and Bach ( International Restaurant )
2012 - 2014 (2 Years)
Novotel Riyadh, Saudi Arabia
An opportunity to work with top 5* Best Hotel (2012) under Chef Mark. <br>In charge of entrees section, responsible for creating new appetiser in Italian Fusion menu for Fine Dining restaurant.
2011 - 2012 (1 Year)
Delicioux, Oman
This Award Winning Hotel’s main dining room are serving International cuisine with Malaysian work environment. Training covered various aspects of Kitchen Operations, including basic preparation in all section, controlling and coordinating of kitchen activities and clean line.
