Dorid Basal

Key Responsibilities

Lead and manage daily kitchen operations across multiple F&B outlets, ensuring consistency, quality, and efficiency.
Control food cost, inventory, and purchasing to achieve financial targets and reduce waste.
Train, mentor, and develop kitchen teams to maintain high performance and operational excellence.
Ensure full compliance with food safety standards, hygiene regulations, and HACCP systems across all outlets.
Develop and engineer menus aligned with market trends, guest preferences, and business goals.
Maintain high standards of food quality, presentation, and service delivery.
Handle guest feedback and resolve issues promptly to ensure satisfaction and loyalty.
Coordinate with operations and events teams to deliver successful banquets, weddings, and large-scale functions.

Key Achievements

Generated SAR 56 million in F&B revenue, contributing significantly to overall business profitability.
Achieved 94% Heartbeat (Guest Satisfaction Score) year-to-date through service excellence and quality improvements.
Maintained food cost at 30% target, ensuring strong financial performance.
Successfully implemented and enforced HACCP and food safety systems across all F&B outlets.
Improved operational efficiency and reduced waste through effective cost control and inventory management.
Strengthened team performance through leadership, structured training, and continuous development.
Enhanced guest experience, supporting brand standards and increasing customer satisfaction.