Belal Hussien Kassem

With over Six years of experience working in Gourmet 360 Riyadh operations,

I have over looked the below:

• Maintained safe and productive work environment by enforcing proper food handling practices, sanitation guidelines, and workplace safety protocols at all times.
• Oversaw staff scheduling processes that ensured adequate coverage during peak periods without compromising service standards or employee job satisfaction levels.
• Established food preparation procedures and guidelines to promote meal consistency and quality.
• Implemented effective inventory control systems to reduce food spoilage and waste.
• Maintained effective supply levels by monitoring and reordering food stock and dry goods.
• Managed internal operational standards and productivity targets
• Standardized production procedures, job roles, and quality assurance guidelines
• Coordinated with sales and marketing departments to align production schedules with demand forecasts, maximizing both efficiency and customer satisfaction
• Designed seasonal menu offerings that showcased fresh produce from regional suppliers while maintaining attractive profit margin on each dish served.

• In charge for Five F&B concepts with total capacity of 650 covers. Additional to pastry shop and outside catering
• Amara Terrace: Casual dining with approximately 120 cover with dinner services.
• Amara All Day Dinning with capacity of approximately 350 covers.
• The Connoisseur - Pastry Shop Jeddah is a gourmet fine food emporium with tailor designed items for all types of events and occasions.
• Ajji – Asian Vision Restaurant is the epitome of fine dining Asian cuisine, 80 seats, serves lunch and dinner
• Lumiere – Fine Dining French fine dining cuisine – with capacity of approximately 100 covers.
• As Corporate Executive Chef at Bellevue group - Jeddah, Daily Tasks & Responsibility involves: Controlling the operation of Ala carte food service of all the restaurants Menus implementation & presentation.
• Menu costing
• Product testing
• Compliance with cooking procedures
• Compliance with standardized recipes
• Staffing & Stock rotation Training along with motivation and evaluation of staff
• Training and development of apprentices
• Labor costs evaluations
• Staff meetings
• Health and safety for Inter-departmental communication
• Forecasting inventories and budgets as per house counts, occupancy levels, VIP and group services.

• In Charge Banquet operation for in & out door.
• Assisting Executive chef with opening of Food & beverage nine outlets.

• In Charge of Banquet operation in & out door Assisting the executive chef & executive sous chef with end of the month report (payroll & attendants report)

• Sous Chef - Grill Restaurant- Chef in Charge
• Creating yearly new Ala carte menus from 2005 – 2007 for
• Ramadan Sohour buffet with five live cooking stations.
• Arabian Night food promotion
• Spiced Night food promotion
• Mexican food promotion
• BBQ Night on every weekend
• In 2006 Football world cup food promotion
• Australian Night food promotion
• Express lunch Menus

• Demi chef de partie / cook Season Restaurant (Asian food section – salads and main course)

• Chef de partie Chef in Charge for kid's restaurant – Friday buffet brunch

• Chef de Partie
• In-charge for overnight shift for morning buffet preparation of "Bread & Bakery".

• Being Pastry Trainee
• Being Trainees in Italian Restaurant
• Sessional Contract in Banquet