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raed albakfani, EXECUTIVE CHEF Food Stylist

raed albakfani

EXECUTIVE CHEF Food Stylist·MBC aftaruna ghayr program

Saudi Arabia

Diploma, kitchen

Work experience

Total years of experience: 26 years, 5 months

EXECUTIVE CHEF Food Stylist

February 2026 - Present

MBC aftaruna ghayr program

Riyadh, Saudi Arabia

February 2026 - Present

Prepare a menu for the guests photoshoot and arrange the food serving table at the end of the shoot according to the guests nationality
Company industry:
Entertainment

EXECUTIVE CHEF Food Stylist

February 2026 - Present

MBC program aftarna ghayr

Riyadh, Saudi Arabia

February 2026 - Present

Prepare a menu for the guests photoshoot and arrange the food serving table at the end of the shoot according to the guests nationality
Company industry:
Photography

Executive Chef

September 2020 - Present

swiss international hotel and resoet

Alqasim, Saudi Arabia

I found this job using Bayt.com

September 2020 - Present

50 villas It includes one restaurants and a coffee shop It serves Arab and Western food

Executive director culinary
pre-opening
daily reporting to GM on morning meeting Determining and preparing the menu fo the restaurant and rooms
menu engineer
Manage relationships
Follow the budget
Ensure safety and sanitation practices in the kitchen
Manage kitchen staff and delegate tasks related to meal prep, cooking and delivering food to diners in a timely fashion
Monitor food and labor costs
Good leadership and interpersonal skills, with the ability to work effectively in a team
Good organizational and problem-solving skills
Ability to multi-task and coordinate activities in pressing situations
Good time management skills to complete much tasks and meet set targets
Ability to thrive in a fast-paced environment
A respectable knowledge of food handling and environmental sanitation standards
A Bachelor’s degree in Culinary Arts
Company industry:
Catering, Food Service, & Restaurant
Job role:
Management

Production Manager — Executive Chef

June 2022 - June 2026

Golden Paper Factory

Riyadh, Saudi Arabia

June 2022 - June 2026

— new brand, 3 branches
• Developed and prepared menus for the factorys B2C and B2B orders.
Company industry:
Sales Outsourcing
Job role:
Management

Executive Chef — Food Stylist

February 2026 - March 2026

MBC — "Aftarna Ghair" Program

Riyadh, Saudi Arabia

February 2026 - March 2026

• Designed the menu for guests photoshoots and staged the food serving table at the end of each shoot, tailored to
each guests nationality.
Company industry:
Media Production
Job role:
Support Services

Production Manager EXECUTIVE CHEF

June 2022 - January 2026

Golden paper factory

Riyadh, Saudi Arabia

June 2022 - January 2026

Prepare a menu for the guests photoshoot and arrange the food serving table at the end
of the shoot according to the guests nationality.
Company industry:
Sales Outsourcing
Job role:
Management

EXECUTIVE CHEF

September 2020 - April 2022

Swiss international hotels & resorts

Unaizah, Saudi Arabia

September 2020 - April 2022

• Executive director culinary
• pre-opening of January-2021
• daily reporting to GM on morning meeting
• Determining and preparing the menu for the restaurant and rooms
• menu engineer
• Manage relationships
• Follow the budget
• Ensure safety and sanitation practices in the kitchen
• Manage kitchen staff and delegate tasks related to meal prep, cooking and delivering food to
diners in a timely fashion
• Monitor food and labor costs
• leadership and interpersonal skills, with the ability to work effectively in a team
• organizational and problem-solving skills
• Ability to multi-task and coordinate activities in pressing situations
• time management skills to complete much tasks and meet set targets
• Ability to thrive in a fast-paced environment
• A respectable knowledge of food handling and environmental sanitation standards
• A
Company industry:
Hospitality & Accomodation
Job role:
Management

Executive Chef

September 2020 - April 2022

Swiss International Hotels & Resorts

Alqasim, Saudi Arabia

September 2020 - April 2022

— 50 villas, 1 restaurant, 1 coffee shop, room dining, Arabic and Western
cuisine
• Led the culinary direction of the property.
• Oversaw the pre-opening (January 2021).
• Reported daily to the General Manager during the morning briefing.
• Determined and engineered menus for the restaurant and room dining.
• Managed vendor relationships and followed the established budget.
• Ensured safety and sanitation practices in the kitchen.
• Managed kitchen staff and delegated tasks related to prep, cooking, and service.
• Monitored food and labor costs.
• Holds a Bachelors degree in Culinary Arts.
Company industry:
Hospitality & Accomodation
Job role:
Management

Executive Sous Chef

April 2019 - July 2020

Bellagio Resort

Jeddah, Saudi Arabia

I found this job using Bayt.com

April 2019 - July 2020

— 2 restaurants, 1 coffee shop, including a restaurant specializing in fish and Turkish cuisine
• In charge of the main kitchen and catering operations.
• Reported daily to the General Manager during the morning briefing.
• Handled menu engineering and led the kitchen team.
• Managed kitchen staff schedules and monitored food and labor costs.
• Maintained stock rotation (FIFO) in line with local municipal regulations.
• Applied HACCP rules and regulations.
Company industry:
Hospitality & Accomodation
Job role:
Hospitality and Tourism

Executive Sous Chef

April 2019 - July 2020

BELAGIO RESORT

Jeddah, Saudi Arabia

April 2019 - July 2020

• In charge main kitchen and catering
• daily reporting to GM on morning meeting
• menu engineer
• Manage kitchen staff and delegate tasks related to meal prep, cooking and delivering food to
diners in a timely fashion
• Maintain the schedule for kitchen staff
• Monitor food and labor costs
• leadership and interpersonal skills, with
the ability to work effectively in a team
• organizational and problem-solving skills
• Ability to multi-task and coordinate activities in pressing situations
• time management skills to complex match tasks and meet set targets
• Ability to thrive in a fast-paced environment
• A respectable knowledge of food
handling and environmental
• Stock rotation, FIFO with proper date labelling as per local municipality regulations.
• aware, embrace and implement HACCP rule and regulation.
Company industry:
Catering, Food Service, & Restaurant
Job role:
Management

SOUS CHEF

August 2016 - April 2019

SWISSOTEL ALMAQAM-MAKKAH

Mecca, Saudi Arabia

August 2016 - April 2019

• pre-opening of March-2017
• daily reporting to Executive chef on morning meeting
• Determining and preparing the menu for the restaurant and rooms
• menu engineer
• Manage relationships with distributors and resolve issues with vendors promptly
• In charge main kitchen ( hot & cold)
• Follow the budget established by the restaurant manager
• Ensure safety and sanitation practices in the kitchen
• Manage kitchen staff and delegate tasks related to meal prep, cooking and delivering food to
diners in a timely fashion
• Maintain the schedule for kitchen staff
• Monitor food and labor costs
• leadership and interpersonal skills, with the ability to work effectively in a team
• organizational and problem-solving skills
• Ability to multi-task and coordinate activities in pressing situations
• time management skills to complete much tasks and meet set targets
• Ability to thrive in a fast-paced environment
• A respectable knowledge of food handling and environmental sanitation standards
• A
• Prepare the market list for kitchen and steward every day according to the need of work
• Stock rotation, FIFO with proper date labelling as per local municipality regulations.
• aware, embrace and implement HACCP rule and regulation.
and Western food.
◦ In charge cold kitchen & Alaa Cart in room dining & main kitchen
◦ Kitchen Purchasing Officer
◦ Costing Officer in the Kitchen
◦ Stock rotation, FIFO with proper date labelling as per local municipality regulations.
◦ aware, embrace and implement HACCP rule and regulation.
Company industry:
Hospitality & Accomodation
Job role:
Management

Senior Sous Chef

August 2016 - April 2019

Swissôtel Al Maqam

Mecca, Saudi Arabia

August 2016 - April 2019

1, 624 restaurant with 3 buffet sections, coffee
lounge, room dining
• Oversaw the pre-opening (March 2017).
• Reported daily to the Executive Chef during the morning briefing.
• Determined and engineered menus for the restaurant and room dining.
• Managed vendor relationships and promptly resolved supplier issues.
• In charge of the hot and cold kitchens, within the established budget.
• Managed kitchen staff, schedules, and food and labor costs.
• Prepared daily market lists for the kitchen and stewarding department.
• Maintained FIFO stock rotation and applied HACCP standards.
Company industry:
Hospitality & Accomodation
Job role:
Management

SENIOR SOUS CHEF

September 2017 - January 2019

SWISSOTEL

Mecca, Saudi Arabia

September 2017 - January 2019

1624 Rooms It includes huge restaurant with three buffets in three sections and a coffee shop and room dining It serves Arab and Western food.
............................................................
pre-opening of March-2017
daily reporting to Executive chef on morning meeting
Determining and preparing the menu for the restaurant and rooms
menu engineer
Manage relationships with distributors and
resolve issues with vendors promptly
Follow the budget established by the restaurant manager
Ensure safety and sanitation practices in the kitchen
Manage kitchen staff and delegate tasks related to meal prep, cooking and delivering food to diners in a timely fashion
Maintain the schedule for kitchen staff
Monitor food and labor costs
Good leadership and interpersonal skills, with the ability to work effectively in a team
Good organizational and problem-solving skills
Ability to multi-task and coordinate activities in pressing situations
Good time management skills to complete much tasks and meet set targets
Ability to thrive in a fast-pace environment
A respectable knowledge of food handling and environmental sanitation standards
A Bachelor’s degree in Culinary Arts
Prepare the market list for kitchen and steward every day according to the need of work
Company industry:
Hospitality & Accomodation
Job role:
Hospitality and Tourism

Sous Chef

July 2010 - August 2016

Raffles Makkah Palace

Mecca, Saudi Arabia

July 2010 - August 2016

214 rooms and royal suites, main restaurant with Asian/Western buffet,
Italian kitchen, coffee lounge, room dining
• Oversaw the pre-opening (September 2010).
• In charge of the cold kitchen and à la carte service for room dining and the main kitchen.
• Acted as Kitchen Purchasing Officer and Costing Officer.
• Maintained FIFO stock rotation and applied HACCP standards.
Company industry:
Hospitality & Accomodation
Job role:
Administration

SENIOR CHEF DE PARTY

April 2009 - March 2010

Dar Al Taw hid Intercontinental Hotel

Mecca, Saudi Arabia

April 2009 - March 2010

Arabic food sections and coffee lounge and room dining It serves Arabic and
Western food.
Company industry:
Hospitality & Accomodation
Job role:
Hospitality and Tourism

Senior Chef de Partie

April 2009 - March 2010

Dar Al Tawhid InterContinental Hotel

Mecca, Saudi Arabia

April 2009 - March 2010

— 5-star hotel, 650 rooms and royal suites, 2 restaurants
(Asian, Western, Arabic buffes), coffee lounge, room dining
• In charge of the à la carte kitchen, butchery, and hot and cold kitchens.
Company industry:
Hospitality & Accomodation
Job role:
Other

CHEF DE PARTY

November 2007 - April 2009

Dar Al Taw hid Intercontinental Hotel Makkah

Mecca, Saudi Arabia

November 2007 - April 2009

In cart Butcher Hot kitchen
Company industry:
Hospitality & Accomodation
Job role:
Other

Chef de Partie

November 2007 - April 2009

Dar Al Tawhid InterContinental Hotel

Mecca, Saudi Arabia

November 2007 - April 2009

property profile
• In charge of the à la carte kitchen, butchery, and hot kitchen.
Company industry:
Hospitality & Accomodation
Job role:
Other

DEMI-CHEF

November 2003 - November 2007

Dar Al Taw hid Intercontinental Hotel Makkah

Mecca, Saudi Arabia

November 2003 - November 2007

Hot kitchen
Company industry:
Hospitality & Accomodation
Job role:
Other

Demi-Chef de Partie

November 2003 - November 2007

Dar Al Tawhid InterContinental Hotel

Mecca, Saudi Arabia

November 2003 - November 2007

profile
• In charge of the à la carte kitchen, butchery, and hot kitchen.
Company industry:
Hospitality & Accomodation
Job role:
Other

1ST COOK

October 2001 - October 2003

Dar Al Taw hid Intercontinental Hotel Makkah

Mecca, Saudi Arabia

October 2001 - October 2003

Hot
Company industry:
Hospitality & Accomodation
Job role:
Other

1st Cook

October 2001 - October 2003

Dar Al Tawhid InterContinental Hotel

Mecca, Saudi Arabia

October 2001 - October 2003

same property profile
• Oversaw the pre-opening (November 2001).
• À la carte kitchen, butchery, and hot kitchen.
Company industry:
Hospitality & Accomodation
Job role:
Other

2ND COOK

October 1999 - October 2001

Le Meridian Damascus

Damascus, Syria

October 1999 - October 2001

Butcher Hot Cold kitchen
Company industry:
Hospitality & Accomodation
Job role:
Hospitality and Tourism

2nd Cook

October 1999 - October 2001

Le Méridien Damascus

Damascus, Syria

October 1999 - October 2001

• Butchery, hot and cold kitchens.
Company industry:
Hospitality & Accomodation
Job role:
Hospitality and Tourism

Education

Damar Specialized Institute for Hotel Tourism

November 2000

November 2000

Diploma, kitchen

Syria

GPA (percentage): 87%

GPA (percentage): 87%

Skills

Menu Development

Expert

Food Cost

Expert

Restaurants

Expert

Fine Dining

Expert

Parties

Expert

BUDGETING

Expert

COMPUTER HARDWARE

Expert

CONTRACT MANAGEMENT

Expert

INVENTORY MANAGEMENT

Expert

LISTENING

Expert

MICROSOFT EXCEL

Intermediate

PERFORMANCE ANALYSIS

Expert

MICROSOFT OFFICE

Expert

MICROSOFT POWERPOINT

Expert

MICROSOFT WORD

Expert

pre opening

Beginner

operation

Beginner

menu creation

Beginner

staff training

Beginner

menu development

Beginner

mediterranean

Beginner

teamwork

Expert

pastry

Expert

BUDGET DEVELOPMENT

Intermediate

CONCEPT ARTS

Intermediate

CULINARY ARTS

Intermediate

FOOD PREPARATION

Intermediate

INTERPERSONAL COMMUNICATIONS

Intermediate

LEADERSHIP

Intermediate

ORGANIZATIONAL SKILLS

Intermediate

PHOTOGRAPHY

Intermediate

RELATIONSHIP MANAGEMENT

Intermediate

SANITATION

Intermediate

Management

Expert

Hygiene

Expert

Production

Expert

Cooking

Expert

Food Safety

Expert

Catering

Expert

Food Cost

Expert

Cuisine

Expert

Customer Service

Expert

Restaurants

Expert

Fine Dining

Expert

Parties

Expert

FOOD SAFETY AND SANITATION

Intermediate

HOSPITALITY

Intermediate

MENU ENGINEERING

Intermediate

QUEUE MANAGEMENT

Intermediate

HACCP

Expert

Languages

English

Expert

Arabic

Native Speaker

Training and Certifications

Certifications
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