Rayan Mahmoud Alayesh
Summary
Twelve years of success in leading large teams, introducing new dine-in experiences, streamlining culinary operations, and establishing full-service restaurant from scratch while generating sales of SAR 1,110K across F&B, hospitality, and tourism sectors
Overview
6
6
years of professional experience
1
1
Certification
Work History
HEAD DEVELOPMENT CHEF
KAYZO BY MYAZU
Riyadh & Jeddah
01.2023 - Current
- Converted takeaway shop concept into a full-service restaurant seating 150 customers.
- Consolidated manpower and combined outlets, boosting monthly sales by over 50%.
- Directed concept creation and menu growth based on local culinary trends and financial objectives.
- Monitored customer experience, promoting consistently high-quality food items.
- Achieved a 4.4 rating on Google reviews.
- Awarded top newcomer restaurant by Hotel and Catering News Middle East, 2023
- Developed strong customer relationships through personalized interactions.
- Managed catering experiences at offsite locations
- Supervised the selection, training, scheduling, and performance of kitchen personnel.
- Assisted in developing marketing strategies designed to increase restaurant revenue.
Executive Sous Chef
MYAZU
Riyadh & Jeddah
10.2020 - 01.2023
- Lead a team of 32 chefs serving approximately 1,000 customers daily, generating a revenue of approximately SAR 300K daily.
- Recognized as top restaurant in Saudi Arabia for three years running by the 50 Best Awards in Dubai.
- Developed daily production schedules for kitchen staff and monitored performance to ensure quality standards were met.
- Supervised the preparation of meals to ensure consistency in taste, presentation, and portion size.
- Enhanced operational excellence through rigorous inspections and training sessions.
- Collaborated in launching an exclusive 16-course omakase experience with premium ingredients.
- Executed private dining experiences for minister and royal clientele.
- Advanced from Jr. Sous Chef to Executive Sous Chef in one year.
- Promoted to Development Chef, spearheading the creation of Myazu's sub-brand, Kayzo by Myazu.
HEAD CHEF
URTH CAFFE
Jeddah
01.2019 - 10.2020
- Launched the opening of the new URTH CAFFE site in Jeddah. Leading a team of 30 chefs in a restaurant capacity of 300 seats and daily revenue of approximately SAR 180K.
- Ensured smooth flow of restaurant operations by overseeing procurement, purchasing, product development, quality control, food safety protocols, inventory control, and payroll functions.
- Motivated the team to manage the 24/7 kitchen operations.
- Maintained consistency and excellence in food preparation, presentation, and customer satisfaction.
- Implemented night shift food preparation to ensure optimal stock levels
- Established new branch utilizing centralized night preparation to meet demand
- Cultivated a customer-focused environment through strategic hiring and development initiatives
Education
DIPLOMA - CULINARY ARTS & FRENCH PATISSERIE
LE CORDON BLEU COLLEGE
London, UK03.2013
BACHELOR OF SCIENCE - HOSPITALITY MANAGEMENT
PENNSYLVANIA STATE UNIVERSITY
State College, USA08.2011
DIPLOMA - INTERNATIONAL HOSPITALITY MANAGEMENT
CEZAR RITZ INSTITUTE
Le Bouveret, Switzerland07.2010
DIPLOMA - FRENCH CUISINE
PAUL BOCUSE INSTITUTE
Lyon, France07.2009
Skills
- Dining Experiences Creation
- Culinary Operations
- Change Management
- Regulatory Compliance
- Vendor Relations
- Menu Development/Signature dish creation
- Catering Services
- World Cuisine Knowledge
- Luxury Hospitality Services
Early Career Summary
LECTURER - King Abdulaziz University - College of Hospitality (Jeddah, KSA) Oct 2017 – Dec 2017
HEAD CHEF - Terra Prime Steak House Restaurant (Jeddah, KSA) Nov 2016 – Oct 2018
HEAD CHEF - Garnish Restaurant (Jeddah, KSA) Apr 2013 – Oct 2016
CHEF DE PARTIE ▪ Muse Restaurant (Jeddah, KSA) Sep 2011 – Feb 2012
F&B INTERN ▪ Walt Disney World (Orlando, U.S.A) Aug 2010 – Jan 2011
HOTEL INTERN ▪ AKA Hotel (Washington, U.S.A) Jun 2010 – Aug 2010
COMMIS - Mirador Chocolatier & Pastry Boutique (Jeddah, KSA) May 2005 – Aug 2005
COMMIS - Fuddruckers Restaurant (Khobar, KSA) May 2004 – Aug 2004
Certification
- Digital Marketing, 08/23
- Brand Strategy, 04/23
- The Art of Negotiation, 01/23
- Emotional Intelligence in the Workplace, 05/21
- Restaurant Investments, KSA, 03/15
- Food Photography, UK, 12/12
- Time Management & Organisational Skills, U.S., 03/08
Timeline
HEAD DEVELOPMENT CHEF
KAYZO BY MYAZU
01.2023 - Current
Executive Sous Chef
MYAZU
10.2020 - 01.2023
HEAD CHEF
URTH CAFFE
01.2019 - 10.2020
DIPLOMA - CULINARY ARTS & FRENCH PATISSERIE
LE CORDON BLEU COLLEGE
BACHELOR OF SCIENCE - HOSPITALITY MANAGEMENT
PENNSYLVANIA STATE UNIVERSITY
DIPLOMA - INTERNATIONAL HOSPITALITY MANAGEMENT
CEZAR RITZ INSTITUTE
DIPLOMA - FRENCH CUISINE
PAUL BOCUSE INSTITUTE
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