Summary
Overview
Work history
Education
Skills
Websites
Football,basketball, swimming,hunting, driving
Timeline
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Kamal Issa

Kamal Issa

Riyadh ,Al Olaya Riyadh

Summary

Talented Head Chef with sound knowledge of food preparation and restaurant management. Solid understanding of managing personnel activity in hospitality industry. Exceptional communication skills with ability to give clear instructions to subordinates. Organised and reliable with outstanding menu creation capabilities.

Overview

26
26
years of professional experience

Work history

Executive Chef

Safwa elite
Riyadh , Saudi Arabia
08.2021 - 10.2022
  • Optimised inventory levels by sourcing competitive suppliers for unique ingredients and periodically updating stock levels.
  • Guided strategic menu and item pricing to maximise sales and revenue.
  • Controlled planned menu development to encompass branding and overall company vision whilst successfully promoting return business.
  • Planned promotional menu additions based on seasonal pricing and availability, minimising kitchen spending.
  • Trained junior chefs in required culinary techniques, improving overall kitchen productivity and performance.
  • Planned popular promotional menu additions based on seasonal pricing and product availability.
  • Trained and managed kitchen staff, issuing disciplinary action and conducting performance reviews.
  • Prevented cross-contamination by thoroughly cleaning and sanitising utensils, pans and surfaces.
  • Produced high volumes of fresh, quality plates, meeting peak restaurant demand.
  • Arranged regular equipment maintenance and servicing, maintaining functional kitchen machinery.
  • Meticulously checked delivery contents to verify product quality and quantity.
  • Achieved targets for staff safety, kitchen sanitation and proper food handling and storage.
  • Maintained well-organised mise en place, ensuring efficient and consistent kitchen workspaces.
  • Forecasted kitchen supply needs, accurately estimating quantities to reduce wastage.
  • Properly handled and stored raw ingredients, minimising illness and cross-contamination risks.
  • Inventoried food, ingredient and supply stock to prepare and plan vendor orders.
  • Prepared selected dishes and ingredients in advance, improving efficiency during peak service hours.
  • Collaborated with catering teams to create fresh, delicious meals for large events serving up to 300 guests.
  • Managed recruitment, development and training activities to equip team of 55 with extensive skill set and detailed product knowledge to facilitate operational excellence.
  • Empowered team of 55 restaurant staff to expertly troubleshoot and handle challenging situations involving customers.

Executive Chef

AlQurenful restaurant
Riyadh , Saudi Arabia
11.2020 - 08.2021
  • Optimised inventory levels by sourcing competitive suppliers for unique ingredients and periodically updating stock levels.
  • Guided strategic menu and item pricing to maximise sales and revenue.
  • Controlled planned menu development to encompass branding and overall company vision whilst successfully promoting return business.
  • Empowered team of 55 restaurant staff to expertly troubleshoot and handle challenging situations involving customers.
  • Managed recruitment, development and training activities to equip team of 54 with extensive skill set and detailed product knowledge to facilitate operational excellence.
  • Trained junior chefs in required culinary techniques, improving overall kitchen productivity and performance.
  • Produced high volumes of fresh, quality plates, meeting peak restaurant demand.
  • Arranged regular equipment maintenance and servicing, maintaining functional kitchen machinery.
  • Achieved targets for staff safety, kitchen sanitation and proper food handling and storage.
  • Forecasted kitchen supply needs, accurately estimating quantities to reduce wastage.
  • Inventoried food, ingredient and supply stock to prepare and plan vendor orders.
  • Hired, managed and trained kitchen staff, maintaining competent service teams.
  • Energised and focused Front-of-House (FOH) team to shape and deliver memorable guest experience by maintaining strong presence on restaurant floor.

Executive Chef

Pasta and risotto Zicaffe restaurant
Riyadh , Saudi Arabia
07.2019 - 07.2020
  • Detailed and confirmed guest profiles, communicating expectations to Front-of-House (FOH) and Back-of-House (BOH) staff.
  • Energised and focused Front-of-House (FOH) team to shape and deliver memorable guest experience by maintaining strong presence on restaurant floor.
  • Ensured kitchen staff were equipped with appropriate tools and inventory.
  • Guided strategic menu and item pricing to maximise sales and revenue.
  • Controlled planned menu development to encompass branding and overall company vision whilst successfully promoting return business.
  • Managed recruitment, development and training activities to equip team of 55 with extensive skill set and detailed product knowledge to facilitate operational excellence.
  • Planned promotional menu additions based on seasonal pricing and availability, minimising kitchen spending.
  • Obtained fresh ingredients from local farms, maximising kitchen sustainability.
  • Trained and managed kitchen staff, issuing disciplinary action and conducting performance reviews.
  • Produced high volumes of fresh, quality plates, meeting peak restaurant demand.
  • Meticulously checked delivery contents to verify product quality and quantity.
  • Achieved targets for staff safety, kitchen sanitation and proper food handling and storage.
  • Properly handled and stored raw ingredients, minimising illness and cross-contamination risks.
  • Inventoried food, ingredient and supply stock to prepare and plan vendor orders.

Head Chef

From nature restaurant
Riyadh , Saudi Arabia
11.2006 - 07.2019
  • Inventoried food, ingredient and supply stock to prepare and plan vendor orders.
  • Planned popular promotional menu additions based on seasonal pricing and product availability.
  • Trained and managed kitchen staff, issuing disciplinary action and conducting performance reviews.
  • Developed and delivered exciting, memorable dishes, increasing repeat business.
  • Prepared selected dishes and ingredients in advance, improving efficiency during peak service hours.
  • Maintained well-organised mise en place, ensuring efficient and consistent kitchen workspaces.
  • Prevented cross-contamination by thoroughly cleaning and sanitising utensils, pans and surfaces.
  • Hired, managed and trained kitchen staff, maintaining competent service teams.
  • Monitored linework processes to maintain consistency in quality, quantity and presentation.

Head Chef

For stars hotel
Beirut, Lebanese
05.2005 - 01.2006
  • Planned promotional menu additions based on seasonal pricing and availability, minimising kitchen spending.
  • Inventoried food, ingredient and supply stock to prepare and plan vendor orders.
  • Forecasted kitchen supply needs, accurately estimating quantities to reduce wastage.
  • Achieved targets for staff safety, kitchen sanitation and proper food handling and storage.
  • Obtained fresh ingredients from local farms, maximising kitchen sustainability.
  • Produced high volumes of fresh, quality plates, meeting peak restaurant demand.
  • Collaborated with catering teams to create fresh, delicious meals for large events serving up to 200 guests.
  • Trained and managed kitchen staff, issuing disciplinary action and conducting performance reviews.

Assitant head chef

Florida beach hotel and restaurant
North off Lebanon , Lebanese
04.2002 - 04.2005
  • Displayed energy and enthusiasm in fast-paced environment.
  • Conducted testing to diagnose system faults.
  • Stayed current on processes and procedures to offer relevant assistance.
  • Resolved conflicts and negotiated mutually beneficial agreements between parties.
  • Delivered services to customer locations within target timeframes.

Chef De Partie

Jamal restaurant
Jbeil , Lebanon
04.2001 - 04.2002
  • Prepared, produced and packed food in tight timescales.
  • Produced 50+ dishes per service with strict quality control procedures.
  • Followed recipe specifications strictly to produce high volume of food orders.
  • Cleaned and serviced kitchen appliances, maintaining good working order of grills, stoves and ovens.
  • Considered seasonal product pricing and availability when developing new dishes.
  • Oversaw chefs, cooks and kitchen support staff to run smooth operation.
  • Set kitchen standards governing cooking procedures, garnishes and food presentation.
  • Followed health and safety guidelines to keep food storage safe, prevent spoilage and minimise cross-contamination risks.
  • Inspected completed work and stations to verify conformance with standards.
  • Built attractive displays of food items, enticing customers to make additional purchases.
  • Tracked ingredient use and portioning, identifying opportunities to reduce costs and improve profitability.
  • Developed menus for continuous use, events and promotions for different seasons.
  • Handled and stored food with proper methods to eliminate illness risks and prevent cross-contamination.
  • Maximised restaurant capacity by coordinating seamless, efficient meal services.
  • Achieved 150 star rating by delivering exceptional dishes and prompt service.

Management Trainee

La mounia hotel
Tripoli , Lebanon
02.1999 - 03.2001
  • Plated completed meals with meticulous attention to presentation and portion control.
  • Checked freezers and refrigerators to verify correct storage and temperatures.
  • Prepared, produced and packed food in tight timescales.

Management Trainee

Miramar
Tripoli , Lebanon
04.1997 - 06.1999

Education

Bachelor Hotel management - Hospitality

Nader Technical Institute
Al koura north off Lebanon , Lebanon
09.2000

Skills

  • Recipe creation
  • Stock rotation management
  • Purchasing control
  • Reactive labour cost management
  • Sourcing ingredients
  • Premium pricing
  • Gross profit and menu costing
  • Menu planning
  • Food preparation
  • Haute cuisine
  • Payroll and scheduling
  • Signature dish creation
  • Fine-dining expertise
  • Kitchen management
  • Cost reduction
  • Equipment maintenance
  • Employee training and development
  • Engaging leadership style
  • Process improvements
  • Grilling
  • Vendor relations
  • Performance assessments
  • Ingredient selection
  • Workflow optimisation
  • Seasonal specials planning
  • Forecasting and planning
  • Food spoilage prevention
  • Price skimming
  • Culinary science
  • COSSH regulations

Football,basketball, swimming,hunting, driving

I am Lebanese executive chef passionate about traditional Italian , Lebanese ,healthy , Saudi Mediterranean ,sweet and more been working in the restaurant business sin26years

Timeline

Executive Chef

Safwa elite
08.2021 - 10.2022

Executive Chef

AlQurenful restaurant
11.2020 - 08.2021

Executive Chef

Pasta and risotto Zicaffe restaurant
07.2019 - 07.2020

Head Chef

From nature restaurant
11.2006 - 07.2019

Head Chef

For stars hotel
05.2005 - 01.2006

Assitant head chef

Florida beach hotel and restaurant
04.2002 - 04.2005

Chef De Partie

Jamal restaurant
04.2001 - 04.2002

Management Trainee

La mounia hotel
02.1999 - 03.2001

Management Trainee

Miramar
04.1997 - 06.1999

Bachelor Hotel management - Hospitality

Nader Technical Institute

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Kamal Issa