Summary
Overview
Work history
Education
Skills
Languages
Custom
Affiliations
Timeline
Generic
Mohammed Alnasser

Mohammed Alnasser

Khobar,Saudi Arabia

Summary

Dynamic and accomplished Executive Chef with over 20 years of experience in fine dining and catering. Excited to bring my expertise as Head Chef, where I aim to enhance menu creativity, elevate food presentation, and inspire team performance. Successfully managed a diverse team of more than 60 chefs, spearheading initiatives that resulted in a 15% reduction in food waste and a remarkable 25% increase in customer satisfaction ratings. Renowned for crafting innovative recipes and optimizing kitchen operations to drive cost savings and improve efficiency

Overview

24
24
years of professional experience

Work history

Executive chef

BAAN Holding
07.2024 - 03.2025
  • Successfully managed and trained kitchen staff of up to 130 individuals
  • Developed and implemented innovative menus for upscale dining, banquets, and special events
  • Established and enforced quality control standards, food safety, and sanitation regulations
  • Created and maintained cost effective purchasing and inventory processes
  • Collaborated with other departments to create innovative promotions and special events
  • Monitored product freshness, quality, and presentation
  • Provided guidance and support to all team members to ensure the highest quality of service
  • Consistently achieved highest customer satisfaction ratings
  • Responsible for creating and executing daily and weekly specials
  • Performed budgetary responsibilities, forecasting, and cost control

Head Chef, Acting Production Manager

Saudia Airline Catering
03.2022 - 06.2024


  • Managed Food and Beverage
  • Oversaw day-to-day operations for airline catering and banquet services, ensuring seamless service delivery
  • Implemented and ensured compliance with Hazard Analysis and Critical Control Points (HACCP) and International Air Transport Association (IATA) regulations
  • Collaborated with the menu design team to create innovative and appealing food options
  • Coordinated closely with the supply chain team to maintain optimal inventory levels and timely deliveries
  • Saudi airline

Production Manager & Executive Chef

Al Seef Al Sharqi
03.2020 - 03.2022
  • Successfully managed Food and Beverage operations across nine branches
  • Spearheaded the establishment of a new catering division to expand service offerings
  • Led hospitality training initiatives to elevate service standards and guest experiences
  • Collaborated with the Operations Manager to oversee all banquets and VIP events, ensuring seamless execution

Area Manager & Executive Chef

Alshaya International Company
04.2017 - 02.2020
  • Conducted regular performance reviews, leading to increased staff satisfaction.
  • Promoted a positive work environment which increased employee retention rate.
  • Fostered a culture of continuous improvement within the organization.
  • Streamlined operations by introducing innovative managerial procedures.Overseeing operations of the IHOP Jeddah area.
    ● Menu planning and costing of new items while coordinating with franchise head
    offices.
    Store Manager and executive chef (April 2017-Jan 2018)
    ● Managing day-to-day operations.
    ● Handles ordering, staff scheduling, and special events.

Training Centre Manager

Nesma Trading Company Ltd.
09.2011 - 09.2016
  • Overseeing training of employees across all company divisions from catering staff to hotel employees
  • Collaborated with the Management Team to lead and oversee kitchen operations during carte and banquet services
  • Developed, trained, and nurtured a skilled and professional workforce, fostering culinary excellence and teamwork
  • Championed a culture of respect, integrity, and empowerment to promote optimal work habits among staff
  • Partnered with the Production Manager to ensure efficient daily food preparation and service, serving as a reliable backup when needed
  • Assisted in recruitment process to secure highly-skilled workforce.

Executive Chef

06.2013 - 05.2015
  • Implemented innovative menu designs, incorporating seasonal and locally sourced ingredients, which enhanced guest satisfaction and elevated the dining experience
  • Maintained strict adherence to health and safety regulations, ensuring cleanliness and organization in the kitchen and service areas
  • Analyzed customer feedback and sales data to identify trends, leading to adjustments that improved service delivery and menu offerings
  • Conducted regular training sessions to enhance staff skills and knowledge, focusing on culinary techniques and customer service excellence
  • Fostered relationships with suppliers to ensure high-quality ingredients and timely deliveries, contributing to seamless operations

Sky Chef/Menu Designer

Gulf Air
03.2008 - 04.2011
  • Responsible for the strategic planning and development of innovative menus for international airlines, ensuring compliance with culinary standards and dietary requirements
  • Conducted comprehensive audits of BAS and international catering facilities to maintain quality control and operational efficiency

Sous Chef

BAS (Bahrain Airport Services)
05.2004 - 03.2008
  • Managed a culinary team of 63 in executing high-quality food preparation and service, leading to a 20% increase in customer satisfaction
  • Collaborated with the Executive Chef to develop new seasonal menus that reduced food costs by 12% while enhancing menu variety
  • Implemented staff training programs that improved food safety compliance by 95%, significantly reducing sanitation violations
  • Spearheaded a kitchen efficiency initiative that decreased prep time by 30%, resulting in faster service delivery during peak hours
  • Developed client-focused culinary solutions for special events, increasing repeat business bookings by 25% over the previous year
  • Monitored customer feedback effectively, leading to improvements and fostering client rapport for long-term relationships

Restaurant Manager

Jihan Restaurant
11.2002 - 05.2006
  • Managed all line cook duties for the restaurant, as well as other fields, when needed, including prep work, expediting, and acting head chef
  • Assisted head chef in inventory, ordering food, and maintaining BOH equipment
  • Acted as liaison between FOH and BOH, often going into the dining room to chat with guests and provide 'above and beyond' restaurant service

Sous Chef

Saudi Airlines Catering
11.2002 - 05.2004
  • Collaborated with cross-functional teams to design and implement innovative promotions and special events that enhanced customer engagement
  • Monitored product freshness, quality, and presentation to maintain high standards in line with company policies
  • Provided leadership and support to team members, fostering an environment that prioritizes exceptional customer service
  • Consistently achieved top-tier customer satisfaction ratings through dedicated service and operational excellence
  • Developed and executed strategic daily and weekly specials to drive sales and enhance customer experience
  • Managed budgetary responsibilities, including forecasting and cost control, to ensure financial objectives were met effectively

Assistant Chef

Carlton Hotel Al-Moibeid
12.2000 - 10.2002
  • Provided professional, friendly, and proactive guest service in collaboration with colleagues
  • Maintained consistent preparation of food items for buffet and à la carte menus following hotel recipes and standards
  • Supervised the daily procurement of food production necessities, controlling food costs and production
  • Ensured the safe preparation and service of all food products, adhering to both hotel and government food safety guidelines

Education

Gulf College Certificate of Achievement - Food Preparation and Cooking - Level 1, Food Preparation and Cooking - Level 2

Gulf College of Hospitality and Tourism

High School Diploma - undefined

Fryeburg Academy
Fryeburg, ME

3A General English - undefined

The American Cultural Center for English Studies

Pitman English Speakers of Other Languages - undefined

Alexander International School
Ipswich, Suffolk

Skills

  • Menu Development and costing
  • Contract catering
  • Excellent Communicator
  • HACCP Supervising
  • Food hygiene and safety
  • Team management
  • Leadership
  • Problem-solving
  • Ingredients sourcing and quality control
  • Culinary techniques

Languages

English
Fluent
Hindi
Fluent
Urdu
Fluent
Arabic
Native

Custom

  • Level 3 Award in Supervising HACCP for catering, 11/01/11
  • The Professional Saudi Human Resources Development, 01/01/04
  • ISO Awareness Program (Saudi Arabian Airlines Catering), 01/01/04
  • Trainee in Airline Catering (Saudi Arabian Airlines Catering), 01/01/11
  • Saybr at Gulf Air, 01/01/11
  • Airline Safety, 01/01/04

Affiliations

  • Team sport

Timeline

Executive chef

BAAN Holding
07.2024 - 03.2025

Head Chef, Acting Production Manager

Saudia Airline Catering
03.2022 - 06.2024

Production Manager & Executive Chef

Al Seef Al Sharqi
03.2020 - 03.2022

Area Manager & Executive Chef

Alshaya International Company
04.2017 - 02.2020

Executive Chef

06.2013 - 05.2015

Training Centre Manager

Nesma Trading Company Ltd.
09.2011 - 09.2016

Sky Chef/Menu Designer

Gulf Air
03.2008 - 04.2011

Sous Chef

BAS (Bahrain Airport Services)
05.2004 - 03.2008

Restaurant Manager

Jihan Restaurant
11.2002 - 05.2006

Sous Chef

Saudi Airlines Catering
11.2002 - 05.2004

Assistant Chef

Carlton Hotel Al-Moibeid
12.2000 - 10.2002

High School Diploma - undefined

Fryeburg Academy

3A General English - undefined

The American Cultural Center for English Studies

Pitman English Speakers of Other Languages - undefined

Alexander International School

Gulf College Certificate of Achievement - Food Preparation and Cooking - Level 1, Food Preparation and Cooking - Level 2

Gulf College of Hospitality and Tourism

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Mohammed Alnasser