Oubaid Krimi
khoba,KSA
Summary
A seasoned culinary professional with expertise in hotel restaurant operations, known for adapting to kitchen challenges and implementing seasonal menus. Demonstrates proficiency in menu costing, quality control assurance, and kitchen hygiene advocacy. Skilled in handling kitchen gadgets and equipment operation, with a strong focus on staff training and cultural cuisine knowledge. Committed to enhancing dining experiences through innovative menu development and maintaining high standards of food safety.
Aspiring Sous Chef with passion, knowledge and ambitions in high-end food preparation and service. Confident team player with excellent communication skills, aiding team morale and motivation.
Culinary professional with focus on sous chef roles. Bring creativity and innovation to culinary creations, ensuring consistently high-quality dishes. With specialisation in French and Italian cuisine, can elevate restaurant offerings and enhance customer dining experience.
Overview
18
18
years of professional experience
2
2
years of post-secondary education
Work history
sous chef de cuisine
IHG intercontinental
Khobar, Eastern Province
2024.12 - Current
- Managed inventory efficiently, minimising waste and optimising resource use.
- Ensured proper storage of raw materials adhering to health standards.
- Conducted staff training sessions to enhance culinary skills and knowledge.
- Assisted head chef in menu development, resulting in innovative dining experiences.
- Updated kitchen equipment on regular basis, improving operational efficiency.
- Maintained high standards of food preparation by following recipes accurately.
- Adapted menu items according to guest dietary requirements or preferences, promoting inclusivity in dining options.
- Reinforced safety protocols amongst staff members for a safe working environment.
- Delivered consistent culinary excellence to diners through attention to detail in plating and presentation.
- Fostered a positive working environment through clear communication and team motivation.
- Collaborated closely with front-of-house team, ensuring seamless service delivery.
- Supervised daily food prep operations, ensuring consistency across all dishes served.
- Implemented new cooking techniques, elevating the overall food quality and presentation.
- Worked under pressure during peak hours whilst maintaining composure and efficiency.
- Streamlined kitchen processes by implementing effective time management strategies.
- Provided feedback on dishes' taste and visual appeal before service offering an optimal culinary experience.
- Ensured quality control with strict adherence to hygiene regulations.
- Collaborated with head chef to create innovative, seasonal menus for special events.
- Supported head chef with stock control and rotation, minimising waste with FIFO systems.
- Delivered food to highest hygiene, quality and safety standards by strictly following regulations.
- Contributed creative ideas for special events menus, providing memorable dining experiences for guests.
j.sous chef
Hampton By Hilton
Tabuk, Tabuk Region
2023.12 - 2024.11
j.sous chef
Hilton LXR
Doha, Qatar
2019.10 - 2023.09
Junior sous chef
Golden tulip
Khobar, saudi arabia
2017.02 - 2019.08
Chef de partie
golden tulip tunis
Ghammarth , Tunisia
2014.02 - 2016.11
1 chef de partie
The guest group
Ghammarth , tunisia
2012.05 - 2014.01
Demi chef de partie
The residence hotel
ghammart , Tunisia
2011.03 - 2012.01
Commis chef
The residence hotel
Ghammarth , Tunisia
2009.12 - 2011.02
Trainer
the residence hotel
Ghammarth , Tunisia
2007.09 - 2009.10
Education
Bachelor of Education - tourism
university of tourism
tunisia 2007.09 - 2009.10
Skills
- Adapting to kitchen challenges
- Menu costing
- Implementing seasonal menus
- Kitchen hygiene advocacy
- Quality control assurance
- Handling kitchen gadgets
- High-Pressure resilience
- Cultural cuisine knowledge
- Equipment operation proficiency
- Staff training
- Hotel restaurant operations
Languages
English
Fluent
French
Fluent
Spanish
Advanced
Italian
Advanced
Affiliations
- culinary
Timeline
sous chef de cuisine
IHG intercontinental
2024.12 - Current
j.sous chef
Hampton By Hilton
2023.12 - 2024.11
j.sous chef
Hilton LXR
2019.10 - 2023.09
Junior sous chef
Golden tulip
2017.02 - 2019.08
Chef de partie
golden tulip tunis
2014.02 - 2016.11
1 chef de partie
The guest group
2012.05 - 2014.01
Demi chef de partie
The residence hotel
2011.03 - 2012.01
Commis chef
The residence hotel
2009.12 - 2011.02
Trainer
the residence hotel
2007.09 - 2009.10
Bachelor of Education - tourism
university of tourism
2007.09 - 2009.10