Executive Chef
Glamour Catering
Total years of experience :29 years, 6 Months
Trains, develops and motivates supervisors and culinary staff to meet and exceed established food preparation standards on a consistent basis.
Teaches preparation according to well defined recipes and follows up and discusses ways of constantly improving the cuisine at the property.
Display exceptional leadership by providing a positive work environment, counseling employees as appropriate and demonstrating a dedicated and professional approach to management.
Provides guidance and direction to subordinates, including setting performance standards and monitoring performance.
Actively involves in menu development and maintaining updated and accurate costing of all dishes prepared and sold in the Food and Beverage operation.
Coordinates with the purchase department for acquisition of needed goods and services.
Ensure all products are prepared in a consistent manner and meet departmental appearance/quality standards.
Ensure proper grooming and hygiene standards for all kitchen staffs.
Ensure proper purchasing, receiving and food storage standards in the kitchen.
Follows and enforces all applicable safety procedures specified for kitchen and food servers.
Discuss daily food cost reports with key kitchen and F&B team members.
Review weekly and monthly schedules to meet forecast and budget.
Trains kitchen associates on the fundamentals of good cooking and excellent plate presentations.
Ensures disciplinary procedures and documentation are completed according to company operational Standard and Management Policy.
Previous Company
Designation: Culinary Design & Development Chef
1. The strategic direction and ongoing management of all activities related to the Foreign Airlines food product. To ensure that the passengers are offered the best available food product at the lowest acceptable cost. This includes conducting food presentation and development of the menus, planning and presentation of product and ensuring that this complies with the dietary, religious and cultural requirements of a diverse passenger profile.
Major Foreign Airlines handled: SVVIP Saudi Arabian Royal Flights/ British Airways/ Garuda Indonesian Airlines/ SPA Saudia Private Aviation/ SPE Saudia Albayraq/ Saudia Cargo Flights/ Royal Saudia Air Force/ Aramco/ Air France/ Air Algeria/ Alpha Star Private Aviation/ Royal Brunei/ NAS Low Cost, and NAS Private Flights/ Malaysian Airlines/ Egypt Air/ Korean Airlines/ KLM/ Cathy Pacific/ Middleast Airlines/ Ethiopian Airways.
2. In charge of Royal VIP Flights Development and handling on Domestic and international sectors.
3. Menu Planning / Budget Control / Outstation and Supplier Management / Hygiene Standards / Meal Wastage / Product monitoring / Crew Training / Plating Guides/ Attention to Detail and Quality / Organizing for Results / Problem Solving and Decision Making / Influence and Negotiation and Adaptability and Innovation.
4. Raw Material Evaluation and streamlining among all Saudia Catering Units in coordination with Central Purchasing and Production Departments.
5. Airport Lounges Menu Planning and concepts creation.
6. Building Company System with UCAS Management Team, (Recipe System, Product Specification, Menu Catering Orders, Costing, Production List, Forecast, Wastage Control, Market List, Automated Store Requisitions).
Description of the Culinary Design & Development Chef Role:
1. Creates all Menus for the Production Departments of all stations in (Riyadh, Jeddah, Medina, Dammam, and Cairo)
2. Create Recipes and Costing.
3. Raw Material Evaluation
4. Conduct Food Presentations with the Customers.
5. Creation and implementation of Coding System.
1. Coordinate all activities during the shift within the production department and other outlets in the Airport Terminal I & II.
2. Ensure that staff adheres to recipes, cooking methods, airline specifications, portion control, hygiene and safety standards.
3. Check all fresh produce received, ensure stock rotation and place the required stores requisition.
4. Coordinate with Main Stores, Catering Operations and F&B Outlets.
5. Follow the Quality Policy & Quality System - ISO 9001 - 2000 and HACCP guidelines according to the department work procedures.
6. Supervise and inspect all the sections in the production department in both procedures and staff and report findings.
7. Ensure that staff performance meets the production deadline to avoid any delays in production schedules.
8. Perfected skills in menu presentations and coordinating food services of the airport and outdoor catering services.
In addition to discharging my routine responsibilities, I have been actively involved in developing the Production department. Some of my contributions include:
1. Reorganization and streamlining of the Arabic, Butchery, Cold Kitchen & Vegetable Preparation.
2. Upgrading of Hot Food Menus for Party Services.
3. Handling Hajj and Umra Peak operations. Where I was responsible for planning Frozen Meals for such Heavy Operations including forecasting of Raw Materials, Disposables, Freezer Storage.
4. Structuring and developing of the work procedures in the Production department to meet the ISO specifications / HACCP guidelines.
5. Training of the junior staff with regard to the ISO/HACCP procedures and their implementation.
6. Presented new products and worked in developing new menus for all our airlines.
7. Besides the above, I interact with the Asst. Ops Managers and Duty Officers on a regular basis to coordinate service and product delivery.
Description of the Production Department:
1. Provides an average of 85000 meals per day.
2. Provides meals to Flights, Staff Meals, Party Services and Cooperate Functions, Airport Lounges, Remote Sites, and Cafeterias.
3. Consists of 8 sections: Cold Kitchen, Hot Kitchen, Food Packing Area, Butcher Preparation, Vegetable Preparation, Bakery, Pastry, and Staff Feeding Kitchen.
4. 240 to 340 Staff based on the operational and seasonal demands.
Soft, pre-opening, and official opening, as it was a newly built Hotel.
Devised and implemented menus and costings; hotel opening inventories; HACCP; SOP’s
Seafood, Italian, Lebanese, Coffee Shop, Swimming Pool a la Carte, Staff Feeding, Banqueting, and Outside Catering.
Previous Company
Designation: Banqueting and Lebanese Chef
Complete process preparation steps for the opening of the Lebanese Restaurant with all related recipes, costing, recruitment and training for the kitchen team. In addition to the improvement of the Lebanese and Arabic food presented in the Room Service, Banqueting, and Outside Catering.
Previous Company
Designation: Chef De Cuisine
Banqueting, Night Clubs (Igloo-Interdit), 5 Fast Food and Plat Du Jour restaurants, purchasing and inventory, training.
Established a strong kitchen brigade based on motivation, encouragement and Empowerment through tutorials and consequent evaluations. Revised the menus of all food and beverage outlets introducing different ethnic cuisines and styles. Received many commendations for an enhanced and considerably improved food and beverage operation.
.
courses: High school - Baccalaureate Part II