Mostafa MOHAMED ABDELRAZEK
Dammam
Summary
Head Chef with extensive experience at Al-Suwaidi Services Co. Ltd, specializing in culinary innovation and team leadership. Achievements include successful menu development and enhanced kitchen operations, leading to increased efficiency. Expertise in staff training and guest engagement to elevate dining experiences while adhering to strict food safety standards.
Overview
10
10
years of professional experience
1
1
Certification
Work History
Head Chef
Al-Suwaidi Services Co. Ltd
Dammam
01.2021 - Current
- Worked with Aramco and ADC onshore oil rigs to provide catering solutions.
- Developed new culinary techniques by experimenting with diverse ingredients.
- Trained and supervised kitchen workers to foster skill enhancement and team cohesion.
- Streamlined kitchen operations during peak hours for optimal efficiency.
- Engaged with guests frequently to collect valuable feedback on products and services.
- Suggested promotional dishes according to seasonal ingredients and customer tastes.
- Coordinated training sessions for line cooks to improve overall kitchen performance.
Demi Chef
Anwar kaifan gtc
Manama
07.2019 - 04.2020
- Leading the Shawarma section, including preparing, marinating, cooking, and serving Turkish Shawarma.
- Developing and refining recipes for shawarma marinades, seasonings, and sauces to ensure authentic, flavorful results.
- Managing the shawarma cooking team, including training, scheduling, and performance management.
- Maintaining a clean and organized shawarma section, adhering to cleanliness and hygiene standards.
- Staying updated on culinary trends, techniques, and innovations in Lebanese cuisine, particularly in shawarma preparation.
Demi Chef
Tolip north coast hotel
Alexandria
04.2019 - 07.2019
- Ensure the quality of food served in all food outlets, including the employee restaurant, is of the highest standard possible, appropriate to that area.
- Training of commis – setting up a detailed training program with the chef de partie, junior sous, and sous chef.
- Be responsible for stocks and control of wastage, in accordance with company standards.
- Assist in maintaining and improving upon budgeted food costs.
- Plated dishes using tasty garnishes and sauces to appeal to and delight patrons.
- Supervised food preparation staff to deliver high-quality results.
Cook I
Bin Zaid investment
Muscat
03.2017 - 03.2019
- Prepare and cook a variety of dishes from European cuisines, including Arabic, Egyptian, Indian, French, Italian, American, and Mexican.
- Plan and develop menus, including creating new recipes and dishes.
- Prepare and present salads, appetizers, and other cold dishes in the salad section.
- - Prepare and cook BBQ dishes, including meats, vegetables, and sides, in the Turkish BBQ section.
- - Prepare and assemble sandwiches, wraps, and other handheld dishes in the sandwich section.
Cook I
Radisson blu hotel
Alexandria
04.2016 - 02.2017
- Assist senior chefs in the preparation and cooking of dishes.
- Learn and master various cooking techniques and recipes.
- - Maintain a clean and organized kitchen, adhering to health and safety standards.
- - Provide excellent customer service, including interacting with guests, and responding to their needs.
- Assist with plating and garnishing dishes.
- Wrapped, dated and labeled food items in storage for safety and freshness.
- Cleaned and sanitized kitchen equipment, utensils and work stations.
- Performed basic knife skills such as dicing, slicing, mincing vegetables.
- Chopped and diced vegetables and fruits to stock fridge ahead of busy periods.
Cook II
Azur Hotel
Alexandria
07.2015 - 04.2016
- Cleaned kitchen equipment, surfaces, utensils and dishes.
- - Assist with food preparation, including chopping, peeling, and portioning ingredients.
- Assist with inventory management and ordering supplies.
- Learn the basics of cooking.
Education
Hotel diploma - kitchen department
Faculty of Technology, Alexandria University
Alexandria, Egypt01.2015
Skills
- Culinary techniques
- Menu development
- Food safety
- Inventory management
- Cost control
- Team leadership
- Employee training
- Recipe creation
- Guest engagement
- Kitchen operations
- Catering solutions
- Training staff
Training
- HACCP
- H2S
- Green Hotels course
Languages
- Arabic, Native
- English, Advanced
Languages
Arabic
First Language
English
Intermediate (B1)
B1
Spanish
Beginner
A1
Certification
- HACCAP
- Fire Safety Training
- H2S
- Green Hotels
- Aramco Certificate of Appreciation
Timeline
Head Chef
Al-Suwaidi Services Co. Ltd
01.2021 - Current
Demi Chef
Anwar kaifan gtc
07.2019 - 04.2020
Demi Chef
Tolip north coast hotel
04.2019 - 07.2019
Cook I
Bin Zaid investment
03.2017 - 03.2019
Cook I
Radisson blu hotel
04.2016 - 02.2017
Cook II
Azur Hotel
07.2015 - 04.2016
Hotel diploma - kitchen department
Faculty of Technology, Alexandria University
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