سامي حسين

To oversee restaurant and kitchen operations and select, train, appraise, coordinate, discipline and coordinate kitchen staff in order to prepare, cook and present food according to the standard recipes.

1 June 2012 Up today:
Holiday Inn Resort Half Moon Bay / Saudi Arabia, Hotel with 42 Guest Room and 60 vela, one, two and three rooms. One restaurant serve in it breakfast, lunch,
dinner and weekend B.B.Q dinner, room service 24/24 pool café up to 300 cover
ala cart menu, and banquet hall up to 350 cover and two meeting room up to 40
cover. In holidays and weekends we usually make 200 to 300 covers in the restaurant and above 450 covers in pool café (LaMode)
Achievements: we got the food safety certificate from E-Cristal Company ( Check
Safety First)
http://www.checksafetyfirst.com/hotel.php?Id_Hot=247055&Id=0&selectCountry=37&selectRe
gion=309
I worked as Executive chef.

Main Role:
- Hiring, training, and supervising the work of food production staff.
- Plan menus for all food service locations considering customer base, popularity of various dishes, and seasonal food promotions.
- Schedule and coordinates the work of chefs, cooks, and other kitchen employees to ensure that food preparation is economical and technically correct.
- Conduct regular physical inventories of food supplies, and assesses projected
needs; orders all food and supplies for catering operations.
- Ensure that high standards of sanitation and cleanliness are maintained throughout the kitchen areas at all times.
- Establish controls to minimize food and supply waste and theft.
III
- Safeguard all food preparation by implementing training to increase knowledge of safety, sanitation, and accident prevention principles.
- Evaluates food products to ensure that quality standards are consistently
attained.
- Monitor food and operating costs and control accordingly.
- Ensure and maintain in all food production areas high levels of cleanness at all
time.

20 Aug 2011 Up 24 May 2012:
Golden Tulip Buraidah /Saudi Arabia, Hotel with 71 Guest Room. One restaurant
serve in it a daily breakfast, lunch Buffet Dinner, Plus all day ala cart menu, room
service 24/24 lobby café, and 3 meeting room 25, 40 & 120 cover, & out said
catering
I worked as Executive chef.

14 June 2009 - 01 July 2011:
Golden Tulip Al-Khobar /Saudi Arabia, Hotel with 106 Guest Room. One
restaurant serve in it a daily breakfast, lunch Buffet& team night Dinner Buffet
Plus all day ala cart menu, room service 24/24 lobby café, and For meeting room
40, 40, 60&150 cover.
I worked as Executive chef.

04 January 2008 - 13 June 2009:
Golden Tulip Al Andalusia Riyadh Hotel /Saudi Arabia, Hotel with 110 Guest
Room. One restaurant serve in it a daily breakfast, lunch Buffet ala cart at dinner, room service 24/24 lobby café up to 100 cover ala cart menu, and banquet
hall up to 150 cover and two meeting room up to 40 cover.
I worked as Executive chef.

02 October 2004 - 31 December 2007:
Holiday Inn, Half moon Bay resort/Saudi Arabia, Hotel with 42 Guest Room and 60 vela, one, two and three rooms. One restaurant serve in it breakfast, lunch,
dinner and weekend B.B.Q dinner, room service 24/24 pool café up to 300 cover
ala cart menu, and banquet hall up to 350 cover and two meeting room up to 40
cover. In holidays and weekends we usually make 200 to 300 covers in the restaurant and above 450 covers in pool café.
I worked as Sous chef in-charge.
IV

01 October 2003 - 01 October 2004
Holiday Inn Hotel, Al Khobar / Saudi Arabia
I was working as chef de parte, hot kitchen. The Hotel has two restaurants & all day dining room in Exec. Floor, banquet hall up to 1500 cover and room
service 24 hour.
The 1st restaurant is serving international breakfast as holiday inn standard,
international lunch buffet and time night in dinner. And 2nd restaurant is
Italian restaurant serving the pizza, pasta and Italian dishes ala minuet front of the guest.

18 March 2002 - 30 September 2003
Holiday Inn Hotel, Al Khobar, Hotel/Saudi Arabia
Dime chef de parte, asst. the Chef de Parte in hot& cold kitchen, taking care of the Restaurant & Banquet Buffet.

01 December 1999 - 14 March 2002
Crown Plaza Hotel, Jeddah, Hotel/Saudi Arabia
Arabic Cook, the hotel has four restaurants (Arabic, Chinese, Japanese & international coffer chop) and banquet hall up to 1300 cover, outside catering and room service 24 hours.

01 September 1998 - 30 November 1999
Crown Plaza Hotel, Jeddah, Hotel/Saudi Arabia
Training in all kitchen divisions.