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Sanad Alhindawi , Senior Chef De Partie

Sanad Alhindawi

Senior Chef De Partie·BAAN Holding

Saudi Arabia

High school or equivalent, Arabic

Work experience

Total years of experience: 11 years, 9 months

Senior Chef De Partie

July 2024 - Present

BAAN Holding

Neom, Saudi Arabia

July 2024 - Present

Operational Leadership: Lead daily kitchen operations across multiple stations, designing seasonal menus featuring Arabic
and international cuisines based on ingredient availability and cost-effectiveness.
Food Safety & Compliance: Train, supervise, and mentor kitchen team memberswhile implementing stringent food safety
protocols and ensuring 100% HACCP compliance standards.
Workflow Optimization: Collaborate with management to streamline kitchen workflows, apply KPI concepts, and
continuously improve overall operational efficiency.
Section Supervision: Supervised assigned kitchen sections, ensuring timely preparation, recipe standardization, and
consistent quality across all service periods.
Menu Development: Contributed to menu development by incorporating regional and international flavorswhile strictly
maintaining corporate food safetystandards.
Team Coordination: Coordinated seamlesslywith cross-functional team members to deliver high-quality meals in a fast
paced, high-volume catering environment.
Company industry:
Hospitality & Accomodation
Job role:
Other

Chef De Partie

February 2021 - June 2024

Roy al JordanianCrownLounge

Amman, Jordan

February 2021 - June 2024

VIP Culinary Service: Delivered exceptional culinaryservice for premium VIP lounge guests, preparing diverse and sophisticated menu
offerings for international travelerswith varied dietary preferences.
Peak Operations Management: Managed station operations during peaktravel periods, demonstrating strong multitasking, resilience,
and time management in a high-pressure environment.
Staff Development: Trained junior kitchen staff on foundational preparation techniques, advanced plating standards, and strict food
safety protocols.
Company industry:
Airlines

Chef De Partie

February 2016 - January 2021

DNATA,

Amman, Jordan

February 2016 - January 2021

Progressive Growth: Progressed through kitchen ranks in high-volume airline catering operations serving hundreds of
passengers daily.
Quality Control: Assisted senior chefs in menu execution while maintaining strict adherence to international
food safety regulations and quality control standards
Operational Support: Supported kitchen organization, inventory control, and contributed to continuous improvement initiativeswithin
the department
Company industry:
Airlines
Job role:
Other

Assistant Chef

May 2015 - September 2015

Amman Waves

Amman, Jordan

May 2015 - September 2015

Company industry:
Entertainment
Job role:
Hospitality and Tourism

Commis 3

December 2014 - February 2015

Corp Hotel

Amman, Jordan

December 2014 - February 2015

Company industry:
Hospitality & Accomodation
Job role:
Other

Trainee

March 2014 - August 2014

Amman Airport Hotel

Amman, Jordan

March 2014 - August 2014

Company industry:
Hospitality & Accomodation
Job role:
Accounting and Auditing

Chef

January 2014 - February 2014

Al Sinnarah Co.

Irbid, Jordan

January 2014 - February 2014

Company industry:
Catering, Food Service, & Restaurant
Job role:
Hospitality and Tourism

Education

Ammon Applied University College

January 2025

January 2025

High school or equivalent, Arabic

Jordan

Ibn Abbas Secondary School

January 2025

January 2025

Bachelor's degree, Information Technology Stream

Jordan

Ibn Abbas Secondary School

January 2025

January 2025

Bachelor's degree, Hotel And Restaurant Management

Jordan

Ibn Abbas Secondary School

February 2018

February 2018

Bachelor's degree, Hotel And Restaurant Management

Jordan

Ibn Abbas Secondary School

February 2012

February 2012

Bachelor's degree, Hospitality And Hotel Management

Jordan

Skills

CULINARY ARTS

Intermediate

FINE DINING EXPERIENCE

Intermediate

FOOD QUALITY ASSURANCE AND CONTROL

Intermediate

FOOD SAFETY AND SANITATION

Intermediate

INNOVATION

Intermediate

LEADERSHIP

Intermediate

MENU PLANNING

Intermediate

OPERATIONAL EFFICIENCY

Intermediate

OPERATIONS

Intermediate

TEAM BUILDING

Intermediate

HAZARD ANALYSIS AND CRITICAL CONTROL POINTS HACCP

Intermediate

INTERNATIONAL BUSINESS

Intermediate

QUICK LEARNING

Intermediate

Languages

Arabic

Beginner

English

Beginner

Training and Certifications

Certifications
Restaurant Skills Certificate
English Language Skills
Food Safety Certification
Basic Safety for All
Customer Relations & Etiquette
Allergen Awareness
Food Safety Awareness
HACCP: Critical Control Points & Control Points
Fundamentals of Human Factors
Introduction to Performance Management
Emergency Evacuation Skills
Food Safety for Catering
KPIs & Balanced Scorecard Workshop
HACCP – Hazard Analysis and Critical Control Points
Restaurant Skills Certificate
English Language Skills
Food Safety Certification
Basic Safety for All
Customer Relations & Etiquette
Allergen Awareness
Food Safety Awareness
HACCP: Critical Control Points & Control Points
Fundamentals of Human Factors
Introduction to Performance Management
Emergency Evacuation Skills
Food Safety for Catering
KPIs & Balanced Scorecard Workshop
HACCP – Hazard Analysis and Critical Control Points
Restaurant Skills Certificate
English Language Skills
Food Safety Certification
Basic Safety for All
Customer Relations & Etiquette
Allergen Awareness
Food Safety Awareness
HACCP: Critical Control Points & Control Points
Fundamentals of Human Factors
Introduction to Performance Management
Emergency Evacuation Skills
Food Safety for Catering
KPIs & Balanced Scorecard Workshop
HACCP – Hazard Analysis and Critical Control Points
Restaurant Skills Certificate
English Language Skills
Food Safety Certification
Basic Safety for All
Customer Relations & Etiquette
Allergen Awareness
Food Safety Awareness
HACCP: Critical Control Points & Control Points
Fundamentals of Human Factors
Introduction to Performance Management
Emergency Evacuation Skills
Food Safety for Catering
KPIs & Balanced Scorecard Workshop
HACCP – Hazard Analysis and Critical Control Points