AHMAD ABUZAID
Riyadh,Saudi Arabia
Summary
Demi Chef with experience in hotel pre-opening operations and independent kitchen management. Proven ability to execute full-service operations across breakfast, lunch, and dinner. Skilled in menu development, cost control, and inventory management, with a strong foundation in fine dining standards and Michelin-level training environments.
Overview
2
2
Languages
2
2
years of post-secondary education
8
8
years of professional experience
Work history
Demi Chef / Outlet Chef (Pre-Opening Team)
Sofitel Riyadh
Riyadh, Saudi Arabia
2025.08 - Current
- Contributed to kitchen setup and equipment planning as a member of the pre-opening team.
- Managed full kitchen operations (40–50 covers) across all services.
- Created 7 original menu items.
- Handled inventory, ordering, and cost control.
- Managed guest complaints and maintained service standards.
- Supported pastry and bakery production.
Demi Chef (Michelin-Trained Environment)
Skillet
Kuala Lumpur, Malaysia
2024.04 - 2025.05
- Promoted from Commis Chef.
- Trained in Michelin-selected restaurant environment.
- Managed service execution and maintained fine dining standards.
- Contributed to cost control measures, reduced unnecessary expenses.
- Kept up-to-date knowledge about latest culinary trends; incorporated them into personal cooking style.
- Demonstrated creativity with innovative dish ideas during special occasions and events.
Commis Chef
Hyatt Regency Riyadh
Riyadh, Saudi Arabia
2023.09 - 2024.04
- Supported service operations in a luxury hotel.
- Assisted inventory and stock management.
- Maintained high hygiene standards throughout kitchen operations.
- Followed recipes meticulously, ensuring consistent dish quality.
- Organised storage areas for easy access to ingredients during busy periods.
- Prepared ingredients for head chef to ensure efficient service.
- Collaborated with team members for smooth kitchen operations.
Commis Chef
Chums Café
, Malaysia
2022.01 - 2023.01
- Supported daily kitchen operations and events.
- Prepared ingredients for head chef to ensure efficient service.
- Provided support to senior chefs, improving speed of service delivery.
- Supported dish development, resulting in varied menu options.
- Followed recipes meticulously, ensuring consistent dish quality.
- Assisted in large-scale catering events, ensuring successful execution.
- Improved kitchen efficiency by maintaining a clean and organised work area.
- Contributed to food presentation, enhancing visual appeal for diners.
- Participated in daily inventory checks to avoid ingredient shortages.
- Ensured proper portion control reducing unnecessary wastage.
Trainee
Hilton Hotels
Jeddah, Saudi Arabia
2019.01 - 2019.12
- Supported food preparation and kitchen operations to ensure smooth service.
Education
Diploma - Culinary Arts
Berjaya University
Malaysia 2021.01 - 2023.01
Skills
- Kitchen Operations Management
- Menu Development
- Cost Control
- Inventory Management
- Multi-Service Execution
- Hot Kitchen & Pastry
- HACCP
- Fine Dining Standards
- Baking fundamentals
- Gastronomic knowledge
- Diverse cuisine expertise
- Kitchen equipment handling
- Knife proficiency
- Culinary creativity
- Team Leadership
Key achievements
Managed solo kitchen operations, Developed 7 menu items, Pre-opening team contributor, Michelin- restaurant experience.
Won couple of culinary competitions.
Participated in cooking for Michelin Gala dinner.
Languages
English
Fluent
Arabic
Fluent
References
References available upon request.
Timeline
Demi Chef / Outlet Chef (Pre-Opening Team)
Sofitel Riyadh
2025.08 - Current
Demi Chef (Michelin-Trained Environment)
Skillet
2024.04 - 2025.05
Commis Chef
Hyatt Regency Riyadh
2023.09 - 2024.04
Commis Chef
Chums Café
2022.01 - 2023.01
Diploma - Culinary Arts
Berjaya University
2021.01 - 2023.01
Trainee
Hilton Hotels
2019.01 - 2019.12