ATEF RAMADAN
Al Khobar, Eastern
Summary
Executive chef with 20+ years in luxury hospitality, specializing in multi-cuisine and Levantine operations for leading hotel chains. Managed large-scale events, including presidential functions for 3,000+ guests, ensuring exceptional quality and service. Expertise in menu design, staff training, and hygiene protocols to enhance operational efficiency. Recognized for sustainable culinary practices, awarded the Golden Prize of the F&B concept by Accor in the Middle East.
Overview
21
21
years of professional experience
Work History
Executive Chef
Mövenpick Hotel Al Khobar
Al Khobar
03.2024 - Current
- Mentored and developed a brigade of 45 chefs and stewards, enhancing performance standards and reducing turnover.
- Directed culinary operations across three F&B outlets, including Michelin-starred Maharaja, maintaining high culinary standards.
- Delivered exemplary banquet services for Al Maha Ballroom, managing events for up to 1,330 attendees.
- Designed and launched themed buffets and interactive live stations to engage guests during various events.
- Orchestrated luxury wedding events with customized menus for male and female celebrations.
- Provided top VIP treatment to high-profile guests, ensuring discretion and exceptional culinary experiences.
- Managed budgeting, forecasting, and cost control across multiple outlets, maximizing profitability and productivity.
- Oversaw menu engineering, HACCP compliance, and brand standards while introducing innovative recipes.
Executive Chef
Habara Hotel & Restaurants Management W.L.L
Bahrain
03.2023 - 12.2023
- Developed innovative concepts and standard operating procedures for food service operations.
- Managed food and beverage operations across three outlets, including Layali Fairouz and The Music Hall.
- Opened cloud kitchen to support banqueting and catering services.
- Built and led high-performing culinary teams, enhancing overall productivity.
- Ensured promptness, freshness, and quality of all dishes served.
- Oversaw kitchen management, including staffing and equipment maintenance.
- Directed food preparation processes from initial prep through service delivery.
- Maintained product quality levels while maximizing profits through effective budgeting.
Executive Chef
Mövenpick Hotels Resorts
Egypt
07.2018 - 12.2022
- Delivered food service for 404 guest rooms across two hotels.
- Created innovative menu items to enhance guest dining experiences.
- Developed seasonal menus that reflect regional flavors and guest preferences.
- Managed ten food and beverage outlets, including high-end restaurants and casual dining options.
- Supervised over 75 chefs and 54 stewards to maintain exceptional service quality.
- Coordinated banqueting and catering services for events exceeding 3,000 guests.
- Developed trend-based menus and standardized recipes, enhancing reputation as a quality provider.
- Monitored HACCP compliance to ensure food safety and hygiene standards.
- Analyzed daily guest feedback to improve service offerings.
- Implemented sustainable practices, such as composting and reducing food waste.
Executive Chef
The Diva Hotel Habara Hotel & Restaurants Management W.L.L
Bahrain
07.2017 - 06.2018
- Oversaw kitchen operations for 16 chefs and 7 stewards across multiple cuisines.
- Directed culinary offerings, including international, Mediterranean, Japanese, and Tex-Mex cuisines.
- Managed all-day dining, in-room dining, and outdoor outlets to enhance guest experience.
- Coordinated banqueting and events, including Indian weddings for over 150 guests.
- Implemented food safety protocols across all kitchen departments to ensure compliance.
- Supervised kitchen staff to uphold high standards of food quality and safety.
- Developed menus for diverse dining styles, from fine dining to casual settings.
Chef De Cuisine
St. Regis Luxury Hotel
Cairo, Egypt
05.2017 - 07.2017
- Oversaw operations for four ultra-luxury restaurants, ensuring consistency in dining services.
- Collaborated with the executive chef to develop innovative menus reflecting current culinary trends.
- Managed cost analysis and recipe development to enhance profitability across all offerings.
- Supervised 32 chefs to maintain high food quality standards consistently.
- Ensured seamless operations in the lounge, pool, and outdoor dining areas to elevate the guest experience.
- Executed modern gastronomy techniques while integrating classic fine dining elements.
- Promoted family-style dining within a sophisticated yet casual atmosphere.
- Delivered exceptional guest experiences through diverse international cuisine offerings.
Executive Sous Chef
Mövenpick Hotels Resorts
Egypt
01.2013 - 04.2017
- Providing food service for 163 Guest Rooms. Reporting and assisted to French Executive Chef.
- F8B Outlets: 4 F8B Outlets. High End Dining Restaurants serving International Cuisine - Mediterranean Cuisine -Italian Cuisine - levantine food - Sea Food All Day Dining - In- Room Dining - Outdoor Outlets.
- Number of Employees: +35 chefs - +16 Steward. Banqueting Catering: Mice & Meetings - Conferences, Banqueting above 600 pax. Outside Catering - Weddings.
- Serving style: Fine Dining - Smart casual Dining - Family style - Comfortable. Buffets with trends Setup & food display & Gluten free - kid's corners & Go -Healthy corners from the Organic Farm.
J. Sous Chef
Crowne Plaza Resort 'IHG'
Red Sea
09.2010 - 12.2012
- Delivered high-end international cuisine in two F8B outlets, specializing in Mediterranean and seafood dishes.
- Collaborated with the executive chef on inventory management and food sourcing.
- Supervised kitchen staff to ensure efficient meal preparation and service.
- Oversaw a team of 16 chefs, enhancing overall guest satisfaction during dining experiences.
- Coordinated catering services for conferences accommodating over 1,500 attendees.
- Executed outside catering events while upholding strict quality standards across multiple venues.
Chef De Partie
Obroi Spa Zahra Luxury suites
07.2008 - 08.2010
- High End Dining Restaurant serving International Cuisine - Indian Cuisine Mediterranean Cuisine - Italian Cuisine - levantine food.
2nd Commis
Obroi Shal Hashish luxury Hotel
05.2007 - 06.2008
- Prepared ingredients for meals according to hotel standards, ensuring quality consistency.
- Assisted chefs with food preparation and cooking tasks, enhancing kitchen efficiency.
- Collaborated with team members, guaranteeing timely meal delivery to guests.
- Supported preparations of international cuisine, contributing to a premium dining experience.
2nd Commis
Hilton Hotels Resort
Hurghada
10.2004 - 04.2007
- High-end dining restaurant offering diverse international cuisine, featuring Indian specialties
Education
Bachelor Degree - Hotels & Tourism, Culinary Arts
Cairo Higher Institute
Cairo 06-2004
Skills
- Signature dish Creation with Healthy nutrition
- Employee training and development
- Food cost analysis
- Fine-dining expertise
- Operation time management
- Well-prepared to a huge presidential conference
- Leadership and team builder
- Time management skills
- Passionate for fresh, local products
- Organic food
- Recycling the food waste
- Composted
Accomplishments
- Organized a successful presidential youth forum in March 2019 for more than 3,000 people
- Organized a successful Sustainable Development and Peace forum in December for more than 2,500 people
- Improving food quality YTD, 219 increased by 25% RPS 'TRUST YOU' guest satisfaction 2019 - 94%
- RPS 'Trust You' guest satisfaction 2020 - 96%
- Making breakfast great from the top ten in Movenpick Hotels Middle East 2019, 99%
- Making breakfast great from the top ten in Accor Hotels Middle East 2020, 100%
- improving dining experience YTD 2020 - 100%
- Mövenpick Aswan, TripAdvisor 2020, 2021, 2022 rank #1 instead of okay
- Building and growing a professional culinary team member, creating and developing all F8B outlets' menus with recipes
- EES 'Employees' Satisfaction' 2019 achieved 96%
- Creating a banqueting kit
E Training Certificates
- Mini Master in hotel management, The American University of Sciences, 04/01/21, AUS.2407019064.MBA
- Hotel Management diploma, The Arab Institute for Studies, 01/01/21, 300
- Applied Nutrition Diploma, The Arab Institute for Studies, 03/01/21, 160
- Business Administration & Time Management, TVET
- F&B Management, TVET
- ISO 22000:2018 Elements of food and safety management system (FSMS), 1461-16713439
- HABC Level 4 award managing food safety in catering (HACCP), IEC 11622, HABC level 4, 09/10/19 - 09/14/19
- Supervisory skill Builders, AHLEI American Hotel & Lodging Educational Institute
- Hospitality Manager Leadership, AHLEI American Hotel & Lodging Educational Institute
- Food Service Excellence - Meat Cutting and Processing, Alison
- Microsoft Office 365, Lobster
Languages
Arabic
First Language
English
Advanced (C1)
C1
References
References available upon request.
Timeline
Executive Chef
Mövenpick Hotel Al Khobar
03.2024 - Current
Executive Chef
Habara Hotel & Restaurants Management W.L.L
03.2023 - 12.2023
Executive Chef
Mövenpick Hotels Resorts
07.2018 - 12.2022
Executive Chef
The Diva Hotel Habara Hotel & Restaurants Management W.L.L
07.2017 - 06.2018
Chef De Cuisine
St. Regis Luxury Hotel
05.2017 - 07.2017
Executive Sous Chef
Mövenpick Hotels Resorts
01.2013 - 04.2017
J. Sous Chef
Crowne Plaza Resort 'IHG'
09.2010 - 12.2012
Chef De Partie
Obroi Spa Zahra Luxury suites
07.2008 - 08.2010
2nd Commis
Obroi Shal Hashish luxury Hotel
05.2007 - 06.2008
2nd Commis
Hilton Hotels Resort
10.2004 - 04.2007
Bachelor Degree - Hotels & Tourism, Culinary Arts
Cairo Higher Institute
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