Nassim Bihya
Summary
Accomplished culinary professional with a strong focus on kitchen management and customer satisfaction. Demonstrates expertise in molecular gastronomy and menu costing, ensuring quality control and cost optimisation strategies are effectively implemented. Proven leadership skills and adaptability in diverse kitchen environments, coupled with a keen cultural awareness, drive successful team dynamics and operational efficiency. Committed to enhancing culinary experiences through innovative techniques and time management proficiency. Talented Head Chef with sound knowledge of food preparation and restaurant management. Solid understanding of managing personnel activity in hospitality industry. Exceptional communication skills with ability to give clear instructions to subordinates. Organised and reliable with outstanding menu creation capabilities.
Overview
9
9
years of professional experience
Work history
Head chef
Shahnamah Restaurant
Jeddah, Mecca Region
2025.03 - Current
- Prepare Shahnamah pre-opening operational setup, coordination, and readiness activities.
- Oversaw quality control measures, maintained consistency across all dishes served.
- Managed all aspects of the kitchen, ensuring smooth operation.
- Arranged regular equipment maintenance and servicing, maintaining functional kitchen machinery.
- Worked flexible hours, covering nights, weekends and bank holidays.
- Forecasted demand and orders optimum level of supplies to prevent spoilage.
- Coordinated recruitment and training of kitchen staff to develop high-performing team.
- Reduced customer complaints by enforcing strict quality control procedures.
- Worked with front of house team to coordinate fast, fresh deliveries in line with professional reputation.
Senior Sous Chef
Maraya Social By Jason Atherton
Al Ula
2024.05 - 2025.03
- Increased customer satisfaction through consistent delivery of exceptional dishes, resulting in positive reviews.
- Assisted Executive Chef in cost analysis and budget management, optimizing profitability without compromising quality.
- Ensured compliance with all health department regulations while maintaining a well-organized workspace for optimal efficiency.
- Evaluated employee performance regularly providing guidance towards improvement as necessary.
- Demonstrated excellent leadership skills in overseeing the smooth operation of kitchen activities during busy periods.
- Improved operational efficiency by implementing new procedures in food storage and handling protocols.
- Handled catering requests for special events successfully.
Chef
the Canadian Brewhouse
2023.09 - 2024.04
- Placed orders to restock items before supplies ran out.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Managed food costs, sourcing ingredients from local suppliers to support community partnerships and sustainable practices.
Sous Chef
Marina Social By Jason Atherton
2022.06 - 2023.06
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
- Mentored junior kitchen staff, fostering a collaborative work environment that improved overall team performance.
- Introduced new culinary techniques to the team, elevating the overall skill level and leading to more diverse menu offerings for guests.
- Developed successful kitchen waste management program, emphasizing sustainability and environmental responsibility.
Chef De Partie
Hilton Doha the Pearl
2021.02 - 2022.05
- Provided support in all areas of the kitchen as needed, demonstrating versatility and adaptability under pressure.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Demonstrated strong multitasking abilities, managing multiple stations during busy service periods.
- Maintained well-organized mise en place to keep work consistent.
- Trained apprentice chefs, improving their culinary skills substantially.
Demi Chef De Partie
Hilton Doha the Pearl
2020.08 - 2021.02
- Supported head chef in managing daily operations, including scheduling, ordering supplies, and supervising team members.
- Maintained a clean and sanitary work environment in compliance with health department standards.
- Handled catering orders efficiently while maintaining focus on regular restaurant operations as well as special events menus planning.
- Adhered to food safety regulations and culinary best practices in preparation of ingredients and meals.
Commis Chef
Marsa Malaz Kempinski
2018.11 - 2020.03
- Rotated through all prep stations to learn different techniques.
- Observed different kitchen chefs' preparation of sauces, breads, and other items to gain knowledge in diverse cooking and baking techniques.
Commis Chef
Ezdan Palace Hotel
2017.07 - 2018.11
- Enhanced culinary skills by assisting in the preparation of various dishes under the guidance of experienced chefs.
- Contributed to a well-organized and efficient kitchen by maintaining clean workstations and following sanitation guidelines.
- Assisted other chefs with ingredients preparation in support of recipes designed by head chef.
- Maintained well-organized mise en place to keep work consistent.
Skills
- Kitchen management
- Culturally aware
- Leadership
- Time management proficiency
- Menu costing
- Expertise in molecular gastronomy
- Cost optimization strategies
- Adaptability in kitchen
- Customer satisfaction focus
- Quality control implementation
Languages
Arabic
French
English
Languages
5,C1,5,C1
Timeline
Head chef
Shahnamah Restaurant
2025.03 - Current
Senior Sous Chef
Maraya Social By Jason Atherton
2024.05 - 2025.03
Chef
the Canadian Brewhouse
2023.09 - 2024.04
Sous Chef
Marina Social By Jason Atherton
2022.06 - 2023.06
Chef De Partie
Hilton Doha the Pearl
2021.02 - 2022.05
Demi Chef De Partie
Hilton Doha the Pearl
2020.08 - 2021.02
Commis Chef
Marsa Malaz Kempinski
2018.11 - 2020.03
Commis Chef
Ezdan Palace Hotel
2017.07 - 2018.11