Hany Abdultawab
Riyadh,Saudi Arabia
Summary
Speedy Head Chef with [Number] years of experience. Thrives in fast-paced environments while leading dynamic teams. Excels in developing creative menus and satisfying customers. Talented kitchen leader accomplished in developing menus and running successful kitchens. History exceeding guest expectations with delicious, innovative foods and locally-sourced ingredients. Seeks opportunities to innovate and diversify options to bring in new patrons. Creative [Job Title] with progressive kitchen experience, attention to detail and confident leadership style. Keeps kitchen staff focused and performing above expectations to meet high demands. Versed in budgeting, supply management and team building. Successful culinary professional with expertise in team and operations management. History maintaining high kitchen standards and exceeding expectations for food quality, safety and style.
Overview
17
17
years of professional experience
1
1
year of post-secondary education
1
1
Certification
Work history
SOUS CHEF
Binge Foods Lifestyle Food ,Catering
Riyadh, Saudi Arabia
01.2024 - 05.2025
- Followed health and safety guidelines to keep food storage safe, prevent spoilage and minimise cross-contamination risks.
- Prepared selected dishes and ingredients in advance, improving efficiency during peak service hours.
- Contributed creative ideas for special events menus, providing memorable dining experiences for guests.
- Maintained high standards of food preparation by following recipes accurately.
- Updated kitchen equipment on regular basis, improving operational efficiency.
- Managed inventory efficiently, minimising waste and optimising resource use.
CHEF DE CUISINE
Santoro Foods Lifestyle Food , Catering
JEDDAH, Saudi Arabia
01.2023 - 12.2023
- Achieved targets for staff safety, kitchen sanitation and proper food handling and storage.
- Oversaw chefs, cooks and kitchen support staff to run smooth operation.
- Sanitised equipment and kitchenware to adhere to hygiene and cleanliness protocols.
- Prepared selected dishes and ingredients in advance, improving efficiency during peak service hours.
- Tracked ingredient use and portioning, identifying opportunities to reduce costs and improve profitability.
- Considered seasonal product pricing and availability when developing new dishes.
- Planned menus with diverse and seasonal dishes using sustainable, locally sourced produce.
- Sourced ingredients from local farms to reduce carbon impacts and offer fresh options to customers.
CHEF DE CUISNE
Well Health Restaurant Healthy Food
Riyadh, Saudi Arabia
11.2020 - 11.2022
- Writing the menu professionally, Staff training
- Inspected completed work and stations to verify conformance with standards.
- Handled and stored food with proper methods to eliminate illness risks and prevent cross-contamination.
- Achieved targets for staff safety, kitchen sanitation and proper food handling and storage.
- Fostered a positive working environment through clear communication and team motivation.
CHEF DE CUISNE
Low Calories Restaurant Healthy Food
Dubai, UAE
10.2019 - 10.2020
- Training employees on monthly subscriptions, Menu development, Kitchen management, Staff training
- Planned and executed innovative [Type] menus and [Area of expertise] dishes, utilising fresh, seasonal produce to create a memorable customer experience.
- Developed and delivered exciting, memorable dishes, increasing repeat business.
- Prepared selected dishes and ingredients in advance, improving efficiency during peak service hours.
- Cleaned and serviced kitchen appliances, maintaining good working order of grills, stoves and ovens.
- Handled and stored food with proper methods to eliminate illness risks and prevent cross-contamination.
- Set kitchen standards governing cooking procedures, garnishes and food presentation.
- Oversaw chefs, cooks and kitchen support staff to run smooth operation.
- Tracked ingredient use and portioning, identifying opportunities to reduce costs and improve profitability.
- Planned menus with diverse and seasonal dishes using sustainable, locally sourced produce.
SOUS CHEF
Fataer Al Dar Restaurant Arabic Food
Sharjah
12.2017 - 08.2019
- Creating a new menu from the Arabic Cuisine
- Demonstrated good food knowledge, from efficient ingredient preparation to creative plating.
- Trained junior kitchen staff in food preparation and hygiene practices.
- Acted as head chef when required, maintaining continuity of service and quality.
- Built and maintained strong working relationship with staff across business.
- Forecasted demand and orders optimum level of supplies to prevent spoilage.
- Created estimates of food and labour costs to set accurate operating budgets.
SOUS CHEF
Yas Restaurant Iranian Food
Dubai
11.2015 - 11.2017
- Menu development
- Reviewed and updated kitchen practices, menu design and inventory management to reduce food wastage.
- Developed menus for continuous use, events and promotions for different seasons.
- Catered events with [Number]+ guests with specialised menus.
- Developed unique flavour profiles for signature dishes, enhancing customer satisfaction.
CHEF DE PARTY
Khima Restaurant Iranian Food
Tehran
02.2014 - 08.2015
- Creating a new menu from the Arabic and Iranian Cuisine
- Sourced ingredients from local farms to reduce carbon impacts and offer fresh options to customers.
- Maintained strict food health, hygiene and safety standards for ongoing kitchen compliance.
- Set kitchen standards governing cooking procedures, garnishes and food presentation.
- Handled and stored food with proper methods to eliminate illness risks and prevent cross-contamination.
- Reduced food waste to improve profitability.
- Orchestrated seamless kitchen service during peak hours.
Demi Chef De Party
Tropital Sahl Hasheesh Hotel
Egypt
10.2011 - 04.2012
- Preparing the lunch. Dinner Buffet
- Checked freezers and refrigerators to verify correct storage and temperatures.
- Handled kitchen equipment safely; minimised risk of accidents or injuries.
- Handled fresh produce, ensured proper storage to prolong shelf life.
THIRD COMMIE
Grand Plaza Hotel
Egypt
10.2008 - 04.2009
- Carried out day-to-day duties accurately and efficiently.
- Quickly learned and applied new skills to daily tasks, improving efficiency and productivity.
- Successfully delivered on tasks within tight deadlines.
- Offered friendly, efficient customer service and handled challenging situations with ease.
- Cleaned work areas and equipment to maintain faultless hygiene standards.
- Improved efficiency and productivity by acquiring new skills.
- Demonstrated respect, friendliness and willingness to help wherever needed.
- Consistently arrived at work on time and ready to start immediately.
Education
Technical Diploma - Technical
SCHOOL TECHNICAL
CULINARY DIPLOMA - CULINARY DIPLOMA
SCAFA
08.2018 - 08.2019
Skills
- Menu development
- Staff training
- Food preparation
- Leadership
- Inventory control
- Inventory management
- Quality Assurance
- Multitasking
- Microsoft Word
- Microsoft Excel
- Engaging leadership style
- Knife skills
- Culinary trend analysis
- Staff training and development
- Staff performance management
- Event catering
- Cost reduction
- Menu planning
- Food hygiene enforcement
- Kitchen management
- Dish presentation techniques
- Culinary cost management
- Supply chain management
- Forecasting and planning
- Kitchen staff recruitment
- Workflow optimization
- Quality control assurance
- Adapting to Operation challenges
- Handling food criticism
- Food sourcing
- Understanding of regional cuisines
- High-Pressure resilience
Certification
Private license
Languages
Arabic
English
Timeline
SOUS CHEF
Binge Foods Lifestyle Food ,Catering
01.2024 - 05.2025
CHEF DE CUISINE
Santoro Foods Lifestyle Food , Catering
01.2023 - 12.2023
CHEF DE CUISNE
Well Health Restaurant Healthy Food
11.2020 - 11.2022
CHEF DE CUISNE
Low Calories Restaurant Healthy Food
10.2019 - 10.2020
CULINARY DIPLOMA - CULINARY DIPLOMA
SCAFA
08.2018 - 08.2019
SOUS CHEF
Fataer Al Dar Restaurant Arabic Food
12.2017 - 08.2019
SOUS CHEF
Yas Restaurant Iranian Food
11.2015 - 11.2017
CHEF DE PARTY
Khima Restaurant Iranian Food
02.2014 - 08.2015
Demi Chef De Party
Tropital Sahl Hasheesh Hotel
10.2011 - 04.2012
THIRD COMMIE
Grand Plaza Hotel
10.2008 - 04.2009
Technical Diploma - Technical
SCHOOL TECHNICAL
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