Amir Gomaa

Currently serving as Sous Chef at Radisson Blu Hotel, Jeddah, where I support the Executive Chef in overseeing daily kitchen operations, maintaining high food quality and safety standards, managing kitchen teams, controlling food costs, and ensuring efficient production for à la carte, buffet, banquet, and special events.

Key Responsibilities:

• Support the Executive Chef in overseeing daily kitchen operations.
• Supervise and train culinary team members to maintain high performance.
• Ensure consistent food quality, presentation, and guest satisfaction.
• Monitor food cost, inventory, purchasing, and waste control.
• Enforce HACCP, food safety, and hygiene standards.
• Assist with menu planning, recipe development, and seasonal promotions.
• Coordinate banquet, buffet, and à la carte operations.
• Maintain compliance with Radisson Hotel Group brand standards.
• Streamlined kitchen processes by implementing effective time management strategies.
• Assisted head chef in menu development, resulting in innovative dining experiences.
• Reinforced safety protocols amongst staff members for a safe working environment.
• Collaborated closely with front-of-house team, ensuring seamless service delivery.

Currently serving as Sous Chef at Radisson Blu Hotel, Jeddah, where I support the Executive Chef in overseeing daily kitchen operations, maintaining high food quality and safety standards, managing kitchen teams, controlling food costs, and ensuring efficient production for à la carte, buffet, banquet, and special events.

Key Responsibilities:

• Support the Executive Chef in overseeing daily kitchen operations.
• Supervise and train culinary team members to maintain high performance.
• Ensure consistent food quality, presentation, and guest satisfaction.
• Monitor food cost, inventory, purchasing, and waste control.
• Enforce HACCP, food safety, and hygiene standards.
• Assist with menu planning, recipe development, and seasonal promotions.
• Coordinate banquet, buffet, and à la carte operations.
• Maintain compliance with Radisson Hotel Group brand standards.

Key Responsibilities:

• Support the Executive Chef in overseeing daily kitchen operations.
• Supervise and train culinary team members to maintain high performance.
• Ensure consistent food quality, presentation, and guest satisfaction.
• Monitor food cost, inventory, purchasing, and waste control.
• Enforce HACCP, food safety, and hygiene standards.
• Assist with menu planning, recipe development, and seasonal promotions.
• Coordinate banquet, buffet, and à la carte operations.
• Maintain compliance with Radisson Hotel Group brand standards.

• Chef de Partie Grand Millennium Hotel Jizan, Saudi Arabia February 2022 – December 2022

• Chef de cuisine General Authority for Tourism and National Heritage in Jazan from 2016-2021 Working in the conference hall

• Chef de Partie Oberoi Sahl Hasheesh Beach Resort, Egypt. June 2015 – June 2016

• COMMI-1 Jazz Aqua Marina Beach Resort, Egypt June 2014 - may 2

• COMMI-I Movenpick Hotel Egypt. March 2013-May 2014

• Commis3 city Makadey flash tours Egypt march 2008_may 2010