Anis Chaieb
Executive Sous Chef
Riyadh
Summary
Experienced culinary professional with more than 20 years of experience in international hotel kitchens and large-scale catering operations. Specialized in Mediterranean, Italian, Asian, and Middle Eastern cuisine, with strong expertise in high-volume buffet production, VIP banquets and large hospitality events. Proven ability to lead kitchen teams, manage large food production operations and maintain HACCP food safety standards during major events and pilgrimage producing up to 17,500 meals per service regardless event tape. I am currently seeking a position as Chef de Partie, Senior Chef de Partie or Sous Chef within professional hotels, restaurants or cruise lines.
Overview
27
27
years of professional experience
6
6
Languages
Work History
Executive Sous Chef
Sunrise Hotel, Riyadh (2024 – Present)
Riyadh, Riyadh Region
01.2024 - Current
- Supervised kitchen teams in high-volume hospitality environments.
- Managed breakfast production for approximately 8,000 guests and same volume production for lunch and dinner for 10 consecutive days.
- Organised VIP banquet events for up to 2,000 guests.
- Participated in major events and pilgrimage catering, producing up to 17,500 meals per service.
Executive Chef
Five Chefs Company (2020 – 2023)
01.2020 - 11.2023
- Responsible for buffet food production.
- Prepared Mediterranean cuisine menus.
- Managed kitchen staff for efficient food production, ensuring timely delivery of high-quality dishes.
- Expanded catering services through strategic marketing efforts, increasing event bookings and revenue streams.
- Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
Executive Sous Chef
Casablanca Hotel Group (2005 – 2020)
Jeddah, Jeddah
05.2005 - 11.2019
- Assisted senior chefs in food preparation and kitchen organization.
- Participated in daily kitchen operations and service preparation.
- Placed orders to restock items before supplies ran out.
- Worked with chef de partie to learn storage locations of fresh ingredients for daily use by station staff.
- Observed different kitchen chefs' preparation of sauces, breads, and other items to gain knowledge in diverse cooking and baking techniques.
Chef De Partie
Melia Palm Marina
Sousse, Sousse
01.2003 - 03.2005
- Managed hot kitchen section and food preparation.
- Coordinated team of 25+ chefs for large-scale guest services.
Chef De Partie
Melia Djerba Menzel, Tunisia (2003
02.2002 - 12.2002
- Supported head chef in menu creation, incorporating seasonal ingredients for innovative dishes.
- Enhanced kitchen efficiency by streamlining prep work and implementing time-saving techniques.
- Provided support in all areas of the kitchen as needed, demonstrating versatility and adaptability under pressure.
- Plated meals paying special attention to garnishes and overall presentation.
Commis Chef / Cuisinier
Riu Palace Oceana Hammamet (1999 – 2001)
03.1999 - 12.2001
- Maintained well-organized mise en place to keep work consistent.
- Prepped daily menu items to quickly deliver upon request.
- Developed strong multitasking abilities by managing multiple cooking stations during peak hours, ensuring consistent quality output.
- Rotated through all prep stations to learn different techniques.
Education
High School Diploma -
Tourism & Hospitality Institute
Hammamet, Tunisia01.2000
Professional Culinary Training Program - German Language Studies
Karkoan Hammamat
Hammamat Tunisia03.1997
Skills
Large-Scale Food Production Management
High-Volume Buffet Operations
VIP Banquets & Event Catering
Mediterranean & International Cuisine
Kitchen Brigade Leadership
LARGE-SCALE CATERING EXPERIENCE
- Managed breakfast production for approximately 8,000 guests.
- Same volume production for lunch and dinner for 10 consecutive days.
- Organized VIP banquet events for up to 2,000 guests.
- Participated in major hospitality projects and Hajj catering operations producing up to 17,500 meals per service.
Timeline
Executive Sous Chef
Sunrise Hotel, Riyadh (2024 – Present)
01.2024 - Current
Executive Chef
Five Chefs Company (2020 – 2023)
01.2020 - 11.2023
Executive Sous Chef
Casablanca Hotel Group (2005 – 2020)
05.2005 - 11.2019
Chef De Partie
Melia Palm Marina
01.2003 - 03.2005
Chef De Partie
Melia Djerba Menzel, Tunisia (2003
02.2002 - 12.2002
Commis Chef / Cuisinier
Riu Palace Oceana Hammamet (1999 – 2001)
03.1999 - 12.2001
High School Diploma -
Tourism & Hospitality Institute
Professional Culinary Training Program - German Language Studies
Karkoan Hammamat