MOHAMMED SOULIMANI
Al Madinah,Saudi Arabia
Summary
Creative Executive Chef experienced in international cuisines and innovative culinary approaches. Achieved high standards in fine dining through effective kitchen management, budget adherence, and menu development focused on diverse palates. Dedicated to enhancing guest satisfaction and operational efficiency while fostering a positive culinary environment.
Overview
16
16
years of post-secondary education
30
30
years of professional experience
Work History
Executive Chef
Jiwar Al Madinah Hotel
Al Madinah, Saudi Arabia
08.2023 - Current
- Managed food production functions, supervising chefs and their stations to ensure quality standards
- Executed daily kitchen operations, overseeing purchasing and production to maintain efficiency
- Trained and managed kitchen personnel, coordinating culinary activities to enhance team collaboration
- Selected and developed recipes; standardized production recipes to ensure Consistent quality.
Executive Chef
Ristorante Toscana (Real Italian Food)
Al Madinah, Saudi Arabia
02.2022 - 07.2023
- Control and direct the food preparation process and any other related activities
- Created innovative recipes to enhance menu offerings. Planning Menu
- Cultivated strong customer relationships to ensure satisfaction." A satisfied customer is the best business strategy of all"
- Trained kitchen staff on food preparation techniques and safety standards. and ensure that their duties are being carried out to the greatest extent of their potential
- Managed customer relations to enhance satisfaction and loyalty.
- Managed inventory by tracking stock levels and placing orders with suppliers. and coordinating with the purchasing department
- Conducted quality control checks to maintain food standards. and Monitoring Safety standards
Executive Chef
Sahary Star Food Services/Deserts (Healthy Diet Food)
Al Madinah, KSA
01.2021 - 02.2022
- Planned and directed food preparation and culinary activities to ensure timely service and high-quality dishes
- Modified and created menus to enhance guest satisfaction and align with quality standards
- Estimated food requirements and labor costs
- Modified menus and created new ones that meet quality standards
- Recruited and managed kitchen staff, supervising their activities to foster a collaborative and efficient kitchen environment
- Complied with nutrition and sanitation regulations and safety standards
Executive Chef
TulipInn Hotel
Al Madinah, Saudi Arabia
02.2020 - 12.2020
- Managed all functions of the food production, supervised and monitored the chefs and their stations
- Managed food production operations, supervising chefs and their stations to ensure quality and efficiency.
- Trained and coordinated kitchen personnel, overseeing all culinary activities to maintain high standards.
- Developed and standardized recipes to ensure consistent quality across all menu items.
Executive Chef
Diyar Al Taqwa Hotel
Al Madinah, Saudi Arabia
11.2019 - 01.2020
- Prepared meals from scratch using authentic, popular recipes that brought patrons into the restaurant again and again.
- Executed daily kitchen operations from purchasing to production, ensuring seamless workflow and high-quality output
- Oversaw food production processes in the kitchen
- Supervised and monitored the chefs and their stations
- Managed budget and controlled expenses, optimizing resource allocation for maximum efficiency
Executive Chef
Al-Haram Hotel
Al Madinah, Saudi Arabia
12.2015 - 10.2019
- Planned menus and developed recipes. standardized production recipes to ensure consistent quality;
- Executed daily operations of the kitchen from purchasing to production to ensure a smooth-running kitchen
- Developed scheduling method for kitchen staff, enhancing morale and productivity
- Oversaw all aspects of food production operations in the kitchen
- Planned menus and developed recipes. standardized production recipes to ensure consistent quality;
- Managed budget and controlled main expenses to maintain operational efficiency
- Developed a method for scheduling kitchen help that improved morale and productivity
- Trained all the chefs and kitchen workers regarding standard hygiene and HCCP and ensured these are implemented
- Led team of 40 employees, overseeing buffet operations for up to 2000 guests
Executive Chef
Aramas Medina Hotel
Al Madinah, Saudi Arabia
04.2014 - 10.2015
- Ran the kitchen on a day-to-day basis.
- Developed seasonal menu aligning with pricing and product availability.
- Ensured consistency in food quality, quantity, and presentation.
- Planned menu based on seasonal pricing and product availability.
- Managed day-to-day kitchen operations to ensure smooth functionality
Executive Chef
Aramark Canada
Toronto, Canada
10.2012 - 12.2013
- Led a team of 20 employees, trained 5 cooks, and enhanced their productivity through effective mentoring
- Managed food production functions to maintain consistency and quality in culinary offerings
- Supervised, coordinated, and participated in cooking activities to ensure quality food preparation and execution of daily kitchen operations
Chef Tournant
Pegasus Hospitality Group
Toronto, Canada
05.2010 - 09.2012
- Prepared and cooked fresh food for banquet serving 350 guests
- Assisted Head Chef with daily kitchen operations
- Supervised and trained junior kitchen staff in food preparation and safety standards
- Supervised kitchen operations to ensure efficiency and quality. and training junior kitchen staff
Chef de Partie / Sous Chef
Umami Fusion Dining Restaurant
Toronto, Canada
01.2006 - 06.2008
- Planned and directed food preparation in a fast-paced environment.
- Prepared, seasoned, and cooked Soups, meats, fish, vegetables, sauces, and other foodstuffs
- Planned and directed food preparation processes to maintain quality in a fast-paced environment.
- Prepared, seasoned, and cooked a variety of dishes including soups, meats, fish, vegetables, and sauces to meet menu standards.
- Monitored and addressed customer feedback to enhance dining experience satisfaction.
- Ensured personnel safety, kitchen sanitation, and proper food handling
Second Cook/ Line Cook
The Boulevard Club
Toronto, Canada
10.2004 - 01.2006
- Maintained cleanliness and organization of line workstations to ensure efficient food preparation
- Prepared and cooked à la Carte meals for breakfasts, lunches, and dinners, ensuring high-quality presentation and taste
- Prepared salads, appetizers, and sandwiches; cooked pasta, meat, fish, poultry, and seafood to meet menu specifications
- Maintained the cleanliness and organization of all line workstations
Cook
Sodexho- Food Service
Toronto, Canada
11.2002 - 09.2004
- Prepared and cooked soups, meats, fish, and vegetables, ensuring high-quality and flavorful dishes
- Prepared, seasoned, and cooked Soups, meats, fish, vegetables, and other foodstuffs before cooking
- Baked, roasted, and fried a variety of meats and vegetables for diverse menu offerings
- Oversaw kitchen staff during food preparation and cooking processes.
Line Cook
LE Bangkok Restaurant
Casablanca, Morocco
03.1996 - 12.2001
- Prepared food for service (chopping vegetables, butchering meat, preparing sauces)
- Prepared food for service by chopping vegetables, butchering meat, and preparing sauces to ensure timely meal delivery
- Cooked menu items collaboratively with kitchen staff to maintain quality and consistency across dishes
- Followed sous chef's instructions to maintain kitchen workflow
- Cleaned workstation and managed leftover food to uphold kitchen hygiene standards
Education
Advanced Certificate in Food Safety and Hygiene & HACCP - HACCP & Safety Food
Cristal
Al Madinah , Saudi Arabia 04.2015 - 05.2026
Hotel & Restaurant Management Diploma - Hospitality Management
Stratford Career Institute
Toronto , Canada 09.2003 - 07.2005
Culinary Arts / Chef Training Diploma - Chef Training
Hospitality School
Fes, Morocco 09.1991 - 07.1994
Skills
- Kitchen managementRecipe creation
- Menu planning
- Recipe development
- Culinary techniques
- Fine-dining expertise
- Food preparation techniques
- Large volume cooking
- Banquets and catering
- Catering and events
- Kitchen operations oversight
- Kitchen staff management
- Food safety standards
- Sanitation Protocols
- Sanitation standards
- Hygiene
- Food prep planning handling
- Quality control
- Menu pricing tail
- Cost control
- Inventory management
- Budgeting and cost control
- Inventory control
- Food stock and supply management
- Kitchen equipment operation and maintenance
- Kitchen equipment and tools
- Signature dish creation
- Dish preparation
- Menu planning
- Cost control
- Menu development
- Team leadership
- Dietary restrictions
- Allergy awareness
- Operations management
- Time management
- Performance evaluation
- Staff scheduling
- Staff recruitment
- Staff training
- Training and development
- Coaching and mentoring
- Team leadership
- Delegating work
- Problem-solving
- Problem and complaint resolution
- Decision-making
- Creative thinking
- Strong work ethic
- Communication
- Effective communication
- Organizational planning
- Customer service
- Customer relationship management
- Hospitality service expertise
- Food presentation
- Food plating and presentation
- Order delivery practices
- Team leadership
- Problem solving
- Kitchen operations
- Western Cuisine
- Italian
- French
- Asian
- Global Cuisine
- Russian
- Nutrition
- Creative thinking
- Communication
- Strong work ethic
- Restaurant operations
- Culinary techniques
- Nutrition
- Staff scheduling
- Delegating work
- Customer relationship management
Personal Information
- Nationality: Morocco
- Visa Status: Transferable Iqama
Notice
Available Immediately
Additional Information
MS Office Advanced, Opera System Advanced, Material Control (MC) Advanced, Arabic, Native, English, Fluent, French, Good
Languages
Arabic
First Language
English
Advanced
C1
French
Upper Intermediate
B2
Timeline
Executive Chef
Jiwar Al Madinah Hotel
08.2023 - Current
Executive Chef
Ristorante Toscana (Real Italian Food)
02.2022 - 07.2023
Executive Chef
Sahary Star Food Services/Deserts (Healthy Diet Food)
01.2021 - 02.2022
Executive Chef
TulipInn Hotel
02.2020 - 12.2020
Executive Chef
Diyar Al Taqwa Hotel
11.2019 - 01.2020
Executive Chef
Al-Haram Hotel
12.2015 - 10.2019
Advanced Certificate in Food Safety and Hygiene & HACCP - HACCP & Safety Food
Cristal
04.2015 - 05.2026
Executive Chef
Aramas Medina Hotel
04.2014 - 10.2015
Executive Chef
Aramark Canada
10.2012 - 12.2013
Chef Tournant
Pegasus Hospitality Group
05.2010 - 09.2012
Chef de Partie / Sous Chef
Umami Fusion Dining Restaurant
01.2006 - 06.2008
Second Cook/ Line Cook
The Boulevard Club
10.2004 - 01.2006
Hotel & Restaurant Management Diploma - Hospitality Management
Stratford Career Institute
09.2003 - 07.2005
Cook
Sodexho- Food Service
11.2002 - 09.2004
Line Cook
LE Bangkok Restaurant
03.1996 - 12.2001
Culinary Arts / Chef Training Diploma - Chef Training
Hospitality School
09.1991 - 07.1994