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Anass Alayli, Executive Chef

Anass Alayli

Executive Chef·Leto UK Riyadh, Jood for Restaurants & VIP Catering

Saudi Arabia

Master's degree, Business

Work experience

Total years of experience: 23 years, 11 months

Executive Chef

March 2017 - Present

Leto UK Riyadh, Jood for Restaurants & VIP Catering

Riyadh, Saudi Arabia

I found this job using Bayt.com

March 2017 - Present

Pre-opening, A La Carte Dining 300 Covers.
Manage, develop, train, monitor, 80 Members of kitchen team.
Create menu, costing, pricing, developing recipes, offers for market trends.Manage Center Kitchen Production for VIP catering, ministries and princes, up
to 1500 PAX, Two Restaurant Branches (LETO)
Company industry:
Catering, Food Service, & Restaurant
Job role:
Management

Executive Chef

July 2016 - May 2017

Indigo Resort

Jeddah, Saudi Arabia

July 2016 - May 2017

Plan and open a fully function dining experience, including: plan equipment budget and procurement, kitchen layout, back of house team hiring and training& development,
Manage a team of qualified 20 Members, a Budget level of AED 3m. Annually.
Develop and plan new menu, recipes, detailed costs, pricing, consistency of quality and presentation, implement and coach food safety procedures, Leading the Kitchen brigade performance, customer satisfaction, overseeing all food preparation areas (parties, restaurant, bar/lounge and employee cafeteria) and all support areas (dish room and purchasing).
Company industry:
Hospitality & Accomodation
Job role:
Management

HEAD CHEF

February 2015 - May 2016

Nesma Catering, Aramco

Khobar, Saudi Arabia

I found this job using Bayt.com

February 2015 - May 2016

Containing Three F&B Production sections.
Najmah Dinning 250 seats, serving breakfast, lunch, and dinner.
Banquet section up to 400 guest per event, average of 4 events per week, including VIP services
Snack bar 50 seats

Responsibilities:Manage a team of 35 Members, a Budget level of AED 3.5m. Annually.Improve food quality, Menu Varieties.
Lead, train, coach, control of team performance.
Maintain food cost as instructed.
Company industry:
Catering, Food Service, & Restaurant
Job role:
Hospitality and Tourism

Executive Chef

February 2013 - January 2015

Raintree Hotels Group®

Dubai, United Arab Emirates

February 2013 - January 2015

Responsibilities:
Manage a team of 30 Members, a Budget level of 3M AED Annually.
Plan menus for all outlets with all related recipes, costs and training, techniques.
Participate in getting the Hotel HACCP certified, Ensure Food safety and hygiene on place
Participate in preparing F&B Budget, Including Labor cost, Food cost other cost and revenue
Prepare and implement Annual F&B marketing Plan and Budget
Ensure food product consistently exceeding guest expectations
Interview, select, train, supervise, counsel and discipline all employees in the department
Company industry:
Hospitality & Accomodation
Job role:
Management

Head Chef

March 2010 - February 2013

Holiday Inn Downtown Dubai| Intercontinental Hotels Group

Dubai, United Arab Emirates

March 2010 - February 2013

Manages all kitchen operations including Stewarding with an emphasis on maintaining hygienic standards, staff training, and overseeing the preparation and presentation of a consistent food product which meets customer’s expectations.

Key achievements: Achieve optimum quality level of, food, guest satisfaction, departmental profit and expenses, plans for future staffing needs, recruits, train, coach and promote kitchen and stewarding team, Create warm and friendly atmosphere within the team, participate in marketing Programs

Key achievements Holiday Inn Sharjah: Participate in staff recruitment, select and build the Kitchen brigade, manage the pre opening new banquet hall capacity of 600 Pax, kitchen renovation, Create warm and friendly atmosphere within the team
Company industry:
Hospitality & Accomodation
Job role:
Management

Chef de Cuisine

September 2006 - March 2010

Lenotre Paris, Gourmet Catering and Hospitality Sevices.

Dubai, United Arab Emirates

September 2006 - March 2010

Consult with Executive Chef for Developing creative and attractive Ala Cart and Catering Menu, deal with conflict situation and communicate any problems to the Executive Chef, lead day-today the Kitchen operation, and staff brigade, responsible for providing two outlets the daily kitchen production, plating and finishing dishes making sure food meets the portion control and quality standard, arrange and prepare the food for Catering Events, Buffet and Set-menu

Key achievements: Developed and implemented standard production quality and portion control, launch of a successful Ala Cart Menu for the Fine-Dining, successful supervision of Catering Events.
Company industry:
Catering, Food Service, & Restaurant
Job role:
Management

Sous Chef

April 2004 - April 2006

Habtour Grand Hotel Convention Centre and Spa.

Beirut, Lebanon

April 2004 - April 2006

Preopening team, Catering for Ballroom of 3000 PAX;
preparing the banquet functions.
Company industry:
Hospitality & Accomodation
Job role:
Hospitality and Tourism

Chef De Partie

March 2003 - March 2004

Sheraton Lebanon, Beirut.

Beirut, Lebanon

March 2003 - March 2004

Prepare and assist food for big banquet events, arrange for the function, Set menu and Buffet
Company industry:
Hospitality & Accomodation
Job role:
Hospitality and Tourism

Demi Chef De Partie

March 2001 - March 2002

Cozmo, French Fine Dine Restaurant

Beirut, Lebanon

March 2001 - March 2002

handle section A la carte fine dining orders, prepare mes en place, assist as required.
Company industry:
Food & Beverage Production
Job role:
Hospitality and Tourism

Education

Cardiff Metropolitan University

May 2016

May 2016

Master's degree, Business

United Kingdom

GPA (percentage): 70%

GPA (percentage): 70%

View attachment

eCornell

December 2014

December 2014

Diploma, Hospitality Management, Focus on food service

United States

Develop your management expertise and build a foundation of hospitality management skills. Courses offer an overview of hospitality concepts, with specialized courses providing in-depth exploration in foodservice management. http://www.ecornell.com/certificates/hospitality-and-foodservice-management/hospitality-management-focus-on-foodservice/
View attachment

NCC Education, Ltd. Manchester, UK, Accredited Partner Center: Master Education International Sharja

September 2013

September 2013

Bachelor's degree, Business Administration

United Arab Emirates

NCC Education, Ltd. Manchester, UK, Accredited Partner Center: Master Education International Sharjah, 09/11 – 09/13
View attachment

Technical Institute Hotel

June 1999

June 1999

Higher diploma, Food and Beverage Production

Lebanon

Skills

Guest Satisfaction
Expert
Guest Satisfaction
Expert
Education
Expert
Education
Expert
Catering
Expert
Catering
Expert
Production
Expert
Production
Expert
Profit
Expert
Profit
Expert
Managing Food Cost, Food Safety, Increase guest satisfaction with food quality,Set the Yearly Budget
Expert
Managing Food Cost, Food Safety, Increase guest satisfaction with food quality,Set the Yearly Budget
Expert
Guest Satisfaction
Expert
Guest Satisfaction
Expert
Education
Expert
Education
Expert
Catering
Expert
Catering
Expert
Production
Expert
Production
Expert
Profit
Expert
Profit
Expert

Languages

Arabic

Expert

English

Expert

Training and Certifications

Certifications
HACCP Awareness Course, Dubai
Jan 2010
Show credentials
Food Safety Person In charge PIC (Merit)Dubai
Jan 2011
Show credentials
5 HABC level 3 Food Safety (Merit) KSA.
Jan 2015
Show credentials
HACCP level 3 Course (Merit) KSA.
Jan 2018
Show credentials
0 Lifestyle Medicine: Nutrition and the Metabolic Syndrome (HARVARD)
Jan 2020
Show credentials
Nutrition and Health, Micronutrients & Malnutrition and Overnutrition
Jan 2021
Show credentials
Nutrition and Health, Macronutrients and Overnutrition
Jan 2021
Show credentials
Food Safety Person Incharge (Dubai)
May 2011 - May 2011

Hobbies and interests

Gardening
Cooking