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Hademou Yatera, Executive Chef / Task Force Chef

Hademou Yatera

Executive Chef / Task Force Chef·Marriott Hotels

United States

Bachelor's degree, Culinary Arts

Work experience

Total years of experience: 26 years, 4 months

Executive Chef / Task Force Chef

January 2021 - Present

Marriott Hotels

Washington, United States

January 2021 - Present

• Drove a remarkable 75% increase in dining revenue through strategic menu redesigns and proactive guest engagement initiatives.
• Streamlined inventory management processes, resulting in a significant 25% reduction in turnover rates.
• Expertly recruited, hired, and trained top-tier culinary teams across various properties, cultivating a strong culture of excellence and teamwork.
• Led innovative culinary initiatives that significantly boosted guest satisfaction and loyalty, reinforcing brand reputation and repeat business.
• Continuously sought opportunities for menu innovation and operational efficiency, ensuring a dynamic and profitable culinary environment.
Company industry:
Hospitality & Accomodation

Executive Chef Zillion

April 2019 - Present

Zillion Restaurant

Jeddah, Saudi Arabia

April 2019 - Present

• Directed all kitchen operations, guaranteeing flawless execution and adherence to high culinary standards.
• Strategically managed financial operations, successfully optimizing costs while delivering outstanding dining experiences.
• Led a diverse team of 35 culinary professionals, cultivating a collaborative and high-performing work atmosphere.
• Streamlined recruitment, purchasing, and sanitation processes, significantly boosting operational efficiency and compliance.
• Conceptualized and executed seasonal promotions, effectively increasing customer engagement and satisfaction.
Company industry:
Catering, Food Service, & Restaurant
Job role:
Management

Executive Chef

August 2012 - Present

Alshaya

Al Kuwait, Kuwait

August 2012 - Present

• Accomplished Executive Chef with over 20 years of extensive experience in fine dining, focusing on Italian, French, Latin, and American cuisines.
• Skilled in crafting personalized dining experiences that exceed guest expectations and enhance culinary excellence.
• Renowned for implementing innovative culinary techniques and possessing a profound knowledge of international flavors.
• Inspirational leader with a strong history of cultivating teamwork and synergy in fast-paced, high-pressure settings.
• Passionate about refining menus and elevating culinary artistry to create memorable dining experiences.
Company industry:
Catering, Food Service, & Restaurant
Job role:
Hospitality and Tourism

Executive Chef / Director of Operations

January 2019 - January 2021

Zillion Restaurant & Lounge,

Jeddah, Saudi Arabia

January 2019 - January 2021

• Conceptualized and launched a dynamic restaurant and lounge, significantly boosting customer engagement and satisfaction.
• Executed strategic cost control initiatives, resulting in a 25% reduction in food costs while maintaining exceptional quality and flavor.
• Established and grew a high-volume catering division, successfully producing 2, 500 meals weekly to cater to a variety of client requirements.
• Cultivated a collaborative kitchen atmosphere, mentoring culinary staff to elevate their skills and maintain high standards of excellence.
• Leveraged innovative menu design and seasonal ingredients to enhance guest experiences and drive repeat business.
• Streamlined kitchen operations, improving efficiency and productivity while ensuring a consistent and high-quality dining experience.
Company industry:
Catering, Food Service, & Restaurant

Senior Executive Chef

January 2012 - January 2019

The Cheesecake Factory / Alshaya Group

Jeddah, Saudi Arabia

January 2012 - January 2019

• Led the successful launch of premier culinary establishments in Dubai, Kuwait, and Jeddah, significantly boosting brand visibility.
• Managed all aspects of culinary operations, achieving impressive annual revenue of over $19 million through creative menu innovation and strategic initiatives.
• Developed and executed procurement strategies and sustainability programs, resulting in a remarkable 30% reduction in food costs.
• Built and nurtured a high-performing kitchen team, promoting a dynamic culture of excellence, collaboration, and culinary creativity.
Company industry:
Catering, Food Service, & Restaurant

Executive Chef

January 2010 - January 2012

Hilton Crystal City

Virginia, United States

January 2010 - January 2012

• Spearheaded a talented team of 80+ culinary experts, cultivating a culture of collaboration and innovation in the kitchen.
• Managed daily operations across diverse outlets, guaranteeing exceptional service and superior food quality.
• Streamlined workflows and introduced comprehensive training programs, significantly boosting team efficiency and productivity.
• Conceptualized and launched seasonal menus, reflecting creativity and a dedication to culinary artistry.
• Upheld rigorous standards of food safety and sanitation, ensuring compliance and excellence in food preparation.
Company industry:
Catering, Food Service, & Restaurant
Job role:
Management

Executive Chef

April 2008 - May 2010

Embassy Suites BWI Hotel

Baltimore Highlands, United States

April 2008 - May 2010

• Accomplished Executive Chef with a strong background in Italian, French, and Continental cuisine, committed to driving culinary excellence.
• Proven track record of increasing food and beverage revenue through innovative menu development and effective cost management strategies.
• Proficient in hiring, training, and mentoring diverse culinary teams, promoting a positive and collaborative kitchen culture.
• Adept at planning and designing menus that showcase seasonal ingredients while maintaining high standards of quality control and minimizing waste.
• Passionate about creating memorable dining experiences that exceed guest expectations and elevate brand reputation.
Company industry:
Catering, Food Service, & Restaurant
Job role:
Management

Chef of the Year

January 2010 - January 2010

Interstate Hotels &

Washington, United States

January 2010 - January 2010

Company industry:
Hospitality & Accomodation

Executive Chef

January 2008 - January 2010

Embassy Suites BWI

Baltimore Highlands, United States

January 2008 - January 2010

• Directed all facets of restaurant and banquet operations, delivering exceptional guest experiences through seamless service.
• Guided a talented culinary team, promoting creativity and innovation in menu design and execution.
• Established effective cost control strategies that boosted profitability while upholding high-quality standards.
• Designed and implemented catering services for large-scale events, consistently surpassing client expectations and enhancing brand reputation.
• Fostered robust vendor partnerships to ensure the procurement of high-quality ingredients and supplies, optimizing operational efficiency.
• Championed staff training and development, resulting in improved team performance and guest satisfaction.
Company industry:
Catering, Food Service, & Restaurant

Manager of the Year

January 2008 - January 2010

Embassy Suites BWI

Baltimore Highlands, United States

January 2008 - January 2010

Company industry:
Catering, Food Service, & Restaurant

Executive Chef

March 2007 - April 2008

Legacy Hotel

Rockville, United States

March 2007 - April 2008

•Fostered a collaborative and positive work environment by adeptly managing employee relations across various kitchen outlets, significantly boosting retention and staff motivation.
•Directed back-of-house operations, ensuring a smooth workflow while maintaining exceptional standards of culinary excellence.
•Proactively forecasted and managed the food budget, effectively optimizing labor, food, and supply costs to enhance overall profitability.
•Successfully recruited, trained, and mentored a talented culinary team, including cooks and Executive Sous Chefs, to elevate kitchen performance and innovation.
Company industry:
Hospitality & Accomodation
Job role:
Management

Executive Chef

December 2004 - March 2007

Holiday Inn

Silver Spring, United States

December 2004 - March 2007

• Directed all kitchen operations, guaranteeing flawless execution and strict adherence to quality standards.
• Led a talented team of 20 culinary professionals, cultivating a collaborative and high-performance culture.
• Streamlined recruitment, purchasing, and sanitation processes to uphold operational excellence and regulatory compliance.
• Crafted and executed strategic seasonal promotions, effectively optimizing food and labor costs to boost profitability.
• Championed various responsibilities as an Executive Chef, enhancing overall kitchen efficiency and guest satisfaction.
Company industry:
Hospitality & Accomodation
Job role:
Management

Executive Chef

March 2003 - December 2004

Galaxy Sports Club & Bar

Silver Springs, United States

March 2003 - December 2004

•Led the recruitment, hiring, and training of culinary staff to elevate team performance and foster a collaborative environment.
•Crafted and executed innovative menus, successfully catering diverse banquet events and consistently surpassing client expectations.
•Optimized kitchen operations by managing payroll processes and maintaining precise inventory levels, ensuring seamless workflow.
•Ensured timely and accurate payroll submissions, enhancing employee satisfaction through reliable compensation practices.
•Developed and implemented cost-control strategies that significantly boosted kitchen efficiency and reduced waste, driving overall profitability.
Company industry:
Catering, Food Service, & Restaurant
Job role:
Management

Executive Chef

February 2000 - June 2003

Hilton Silver Spring Maryland Hotel

Maryland, United States

February 2000 - June 2003

• Accomplished Executive Chef specializing in Italian, French, and Continental cuisine, dedicated to culinary excellence and innovation.
• Boosted food and beverage revenue through strategic menu development and effective cost management.
• Recruited, trained, and inspired a high-performing culinary team, cultivating a vibrant culture of creativity and teamwork.
• Designed and executed seasonal menus, prioritizing quality control and waste reduction to maximize profitability.
• Established comprehensive communication and operational protocols, enhancing kitchen efficiency and service quality.
• Passionate about elevating guest experiences through exceptional culinary artistry and attention to detail.
Company industry:
Catering, Food Service, & Restaurant
Job role:
Management

Education

Culinary School of Art Clingnancour

January 1998

January 1998

Bachelor's degree, Culinary Arts

France

Culinary School of Art Clignancourt

January 1998

January 1998

Bachelor's degree, Culinary Arts

France

Skills

Food Quality
Expert
Food Quality
Expert
Food Safety
Expert
Food Safety
Expert
Food Cost
Expert
Food Cost
Expert
Training Plans
Expert
Training Plans
Expert
ANDA
Expert
ANDA
Expert
BUDGETING
Expert
BUDGETING
Expert
CUSTOMER SATISFACTION
Expert
CUSTOMER SATISFACTION
Expert
EMPLOYEE RELATIONS
Expert
EMPLOYEE RELATIONS
Expert
FINANCIAL
Expert
FINANCIAL
Expert
INVENTORY MANAGEMENT
Expert
INVENTORY MANAGEMENT
Expert
PAYROLL PROCESSING
Expert
PAYROLL PROCESSING
Expert
QUALITY
Expert
QUALITY
Expert
QUALITY CONTROL
Expert
QUALITY CONTROL
Expert
SAFETY
Expert
SAFETY
Expert
COST CONTROL
Intermediate
COST CONTROL
Intermediate
CULINARY ARTS
Intermediate
CULINARY ARTS
Intermediate
FINE DINING EXPERIENCE
Intermediate
FINE DINING EXPERIENCE
Intermediate
MANAGEMENT
Intermediate
MANAGEMENT
Intermediate
MENU MANAGEMENT
Intermediate
MENU MANAGEMENT
Intermediate
OPERATIONS
Intermediate
OPERATIONS
Intermediate
REVENUE GROWTH
Intermediate
REVENUE GROWTH
Intermediate
TEAM BUILDING
Intermediate
TEAM BUILDING
Intermediate
VENDOR MANAGEMENT
Intermediate
VENDOR MANAGEMENT
Intermediate
AVENUE
Intermediate
AVENUE
Intermediate
Food Quality
Expert
Food Quality
Expert
Food Safety
Expert
Food Safety
Expert
Food Cost
Expert
Food Cost
Expert
Training Plans
Expert
Training Plans
Expert
ANDA
Expert
ANDA
Expert

Languages

Arabic

Intermediate

English

Expert

French

Expert

Spanish

Expert

Training and Certifications

Training
Harrasement In work places
Harrassement in work place
Jan 2007

Hobbies and interests

Association Football
Reading, Basketall, Football