HOZARUDIN MOHAMAD HOTER
Jeddah
Summary
Executive Chef | Culinary Leader
Executive Chef with 15+ years of international experience in Five-star hotels, fine dining-starred restaurants, and high-volume culinary operations. Proven ability to drive revenue growth through strategic menu engineering and reduce costs via sustainable sourcing. Expertise in Japanese, French, Spanish, Italian, and American cuisines, pre-opening restaurant launches, and leading large culinary teams. Passionate about mentoring chefs, enhancing guest experiences, and optimizing kitchen efficiency. A results-driven leader known for innovation, precision, and maintaining the highest culinary standards.
Overview
15
15
years of professional experience
1
1
Certification
Work History
Executive Chef
Cool Inc Hospitality
03.2021 - Current
- Lead a team of 40+ staff across multiple high-end concepts:
- Mashi no Mashi: Japanese Ramen Izakaya
- Emmy Squared: American Detroit-style Pizza
- Le Vesuvio: Mediterranean-Italian restaurant
- Catering division for exclusive private and corporate events
- Increased positive guest feedback by [Insert Percentage]% through the introduction of seasonal tasting menus
- Reduced food waste by 18% via inventory optimization and strategic vendor partnerships
- Launched a pop-up dining concept generating SAR [Insert Revenue] within [Insert Timeframe]
Chef de Cuisine (Pre-Opening Team)
Nobu Restaurant
11.2015 - 04.2019
- Company Overview: Nobu Hotel Riyadh
- Led pre-opening operations for the flagship Saudi location of the world-renowned Nobu brand
- Designed innovative omakase menus integrating local ingredients and cultural influences
- Implemented HACCP protocols, achieving 100% compliance in health inspections
- Nobu Hotel Riyadh
Executive Sous Chef
The Hotel Galleria by Elaf
04.2019 - 03.2021
- Managed a 45+ staff team across fine dining, banqueting, and in-room dining services
- Reduced ingredient costs by 15% through local sustainable sourcing
- Trained 30+ staff in five-star plating techniques, improving overall kitchen efficiency by 20%
Senior Sous Chef (Pre-Opening Team)
Ola Cocina Del Mar
07.2012 - 07.2015
- Streamlined procurement processes, reducing ingredient costs by 12% while upholding premium quality
Sous Chef (Pre-Opening Team)
SANTI by Santi Santamaria
02.2011 - 07.2012
- Company Overview: Marina Bay Sands
- Trained under Michelin-starred Chef Daniel Chavez, mastering Spanish-Catalan Mediterranean haute cuisine
- Marina Bay Sands
Skills
- Culinary & International Cuisine
- Menu Development & Engineering
- Cost Control & Budget Management
- Kitchen Leadership & Team Development
- Food Safety & HACCP Compliance
- Pre-Opening Operations
- Banquet & Catering Management
- Technical Proficiencies
Certification
- HACCP Certification, TUV Austria, 2025
- HACCP Certification, Boacker TUV Austria, 2022
- Professional Certification in Ramen Arts, Miyajima Ramen School, 2021
- Food Safety Certification, TUV NORD & ECOLAB, 2010
Awards
- Silver Medal, Culinaire Malaysia, 2007, Fish/Seafood Category
- Bronze Medal, Culinaire Malaysia, 2005, Apprentice Division
Training
- Wagyu Mafia Restaurant (Celebrity Chef Hisato Hamada), Hong Kong & Tokyo, Japan, 2021, Specialized in Wagyu preparation and presentation.
- Can Fabes Restaurant (3 Michelin Stars), Barcelona, Spain, 2010, Trained in Catalan haute cuisine under Chef Santi Santamaria.
- Waterside Inn (3 Michelin Stars), London, UK, 2010, Mastered classic French techniques under Chefs Alain Roux & Michel Roux O.B.E.
Personal Information
Executive Chef | Global Culinary Leader
Timeline
Executive Chef
Cool Inc Hospitality
03.2021 - Current
Executive Sous Chef
The Hotel Galleria by Elaf
04.2019 - 03.2021
Chef de Cuisine (Pre-Opening Team)
Nobu Restaurant
11.2015 - 04.2019
Senior Sous Chef (Pre-Opening Team)
Ola Cocina Del Mar
07.2012 - 07.2015
Sous Chef (Pre-Opening Team)
SANTI by Santi Santamaria
02.2011 - 07.2012
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