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Fadi Mneimneh, Head Chef

Fadi Mneimneh

Head Chef·The Pantry Restaurant,

Saudi Arabia

Higher diploma, Hotel Management & Culinary Arts

Work experience

Total years of experience: 11 years, 6 months

Head Chef

January 2018 - June 2025

The Pantry Restaurant,

Khobar, Saudi Arabia

January 2018 - June 2025

• Designed and engineered the menu increasing guest satisfaction
• Implemented a strict inventory management system which led to cutting food waste
• Managed and oversaw training program elevating kitchen team skills and improving
productivity
• Directed the kitchen team of 25 with a collaborative environment that increased staff
skills and techniques
• Reduced kitchen operating costs by managing and negotiating with different suppliers
and vendors
• Ensuring food safety and hygiene standards being implemented on daily basis
Company industry:
Catering, Food Service, & Restaurant
Job role:
Management

Head Chef

January 2021 - August 2023

Coco Beets Restaurant,

Khobar, Saudi Arabia

January 2021 - August 2023

• Developed a healthy concept built on salads, bowls, & sandwiches
• Built the kitchen layout and equipment list
• Hired and trained staff for opening
• Monitored menu execution, ingredient quality and cost control
Company industry:
Catering, Food Service, & Restaurant
Job role:
Management

Operation Manager

January 2015 - January 2018

Bistro Restaurant & Catering,

Khobar, Saudi Arabia

January 2015 - January 2018

• Managed back of the house including storage and production
• Managed kitchen and pastry areas introducing new techniques that made production
faster and more efficient
• Designing and installing a full central kitchen with equipment, tools, and ingredients
• Collaborating with chefs to design restaurant and catering menus
• Negotiating with suppliers and vendors in terms of prices and quality
Company industry:
Catering, Food Service, & Restaurant
Job role:
Management

Pastry Chef de Partie

January 2014 - January 2015

Four Seasons Hotel,

Beirut, Lebanon

January 2014 - January 2015

• Maintaining high standard production following recipes designed by executive pastry
chef
• Ordering store requests and checking all ingredients up to standards
• Assisting in recipe creation
• Training new staff and following up on the production process
Company industry:
Hospitality & Accomodation

Education

Vocational Institute of Hotel Management

January 2007

January 2007

Higher diploma, Hotel Management & Culinary Arts

Lebanon

Vocational Institute of Hotel Management

January 2007

January 2007

High school or equivalent, Hotel Management &

Lebanon

Vocational Institute of Hotel Management

January 2004

January 2004

Bachelor's degree, Hotel Management

Lebanon

Skills

MANAGEMENT
Expert
MANAGEMENT
Expert
OPERATIONS
Expert
OPERATIONS
Expert
COST MANAGEMENT
Intermediate
COST MANAGEMENT
Intermediate
TEAM BUILDING
Intermediate
TEAM BUILDING
Intermediate
FOOD QUALITY ASSURANCE AND CONTROL
Intermediate
FOOD QUALITY ASSURANCE AND CONTROL
Intermediate
OPERATIONAL EFFICIENCY
Intermediate
OPERATIONAL EFFICIENCY
Intermediate
INVENTORY MANAGEMENT
Expert
INVENTORY MANAGEMENT
Expert
OPERATING SYSTEMS
Intermediate
OPERATING SYSTEMS
Intermediate
NEGOTIATION
Intermediate
NEGOTIATION
Intermediate
FOOD SAFETY AND SANITATION
Intermediate
FOOD SAFETY AND SANITATION
Intermediate
Catering
Intermediate
Catering
Intermediate
Organization
Expert
Organization
Expert
Hospitality
Expert
Hospitality
Expert
Administration
Expert
Administration
Expert
Food Safety
Expert
Food Safety
Expert
Restaurants Management
Expert
Restaurants Management
Expert
Training Plans
Intermediate
Training Plans
Intermediate
Leadership
Expert
Leadership
Expert
Training
Expert
Training
Expert
Cuisine
Expert
Cuisine
Expert
Hygiene
Expert
Hygiene
Expert
Cooking
Expert
Cooking
Expert
Food Cost
Expert
Food Cost
Expert
Menu Development
Expert
Menu Development
Expert
COST MANAGEMENT
Intermediate
COST MANAGEMENT
Intermediate
COST CONTROL
Intermediate
COST CONTROL
Intermediate
EVENT CATERING
Intermediate
EVENT CATERING
Intermediate
FOOD QUALITY ASSURANCE AND CONTROL
Intermediate
FOOD QUALITY ASSURANCE AND CONTROL
Intermediate
FOOD SAFETY AND SANITATION
Intermediate
FOOD SAFETY AND SANITATION
Intermediate
INVENTORY MANAGEMENT
Intermediate
INVENTORY MANAGEMENT
Intermediate
OPERATING SYSTEMS
Intermediate
OPERATING SYSTEMS
Intermediate
OPERATIONAL EFFICIENCY
Intermediate
OPERATIONAL EFFICIENCY
Intermediate
OPERATIONS
Intermediate
OPERATIONS
Intermediate
TEAM BUILDING
Intermediate
TEAM BUILDING
Intermediate

Languages

Arabic

Native Speaker

English

Expert

French

Beginner

Hobbies and interests

Cars
Sports,
Technology,
Food Development,
Cars
Sports,
Technology,
Food Development,