Sameh Abdalslam ibrahim
yanbu ,00966
Summary
Accomplished culinary professional with extensive expertise in kitchen equipment operation, food presentation artistry, and modern cooking techniques. Demonstrates proficiency in menu planning, purchasing control, and quality control expertise, ensuring exceptional dining experiences. Skilled in client relationship management and crisis management competency, with a strong focus on sanitation regulations compliance and food hygiene. Adept at budget management and P&L analysis, driving cost reduction while maintaining high standards of quality. Committed to enhancing kitchen efficiency and staff recruitment to deliver innovative culinary creations. Career goals include furthering expertise in gastronomy and expanding signature dish creation capabilities.
Overview
21
21
years of professional experience
5
5
years of post-secondary education
1
1
Certification
Work History
Executive chef
ibis hotel at Accor Saudi Arabia
Yanbu, Medina Region
12.2023 - Current
- Inspected completed work and stations to verify conformance with standards.
- Oversaw chefs, cooks and kitchen support staff to run smooth operation.
- Sourced ingredients from local farms to reduce carbon impacts and offer fresh options to customers.
- Developed menus for continuous use, events and promotions for different seasons.
- Forecasted demand and orders optimum level of supplies to prevent spoilage.
- Ensured consistency in food presentation to uphold brand reputation.
- Optimised inventory levels by sourcing competitive suppliers for unique ingredients and periodically updating stock levels.
- Forecasted kitchen supply needs, accurately estimating quantities to reduce wastage.
- Reduced customer complaints by enforcing strict quality control procedures.
- Tracked ingredient use and portioning, identifying opportunities to reduce costs and improve profitability.
- Empowered team of [15] restaurant staff to expertly troubleshoot and handle challenging situations involving customers.
- Strengthened supplier relations by negotiating contract terms beneficial to the establishment.
- Ensured kitchen staff were equipped with appropriate tools and inventory.
- Managed recruitment, development and training activities to equip team of [15] with extensive skill set and detailed product knowledge to facilitate operational excellence.
- Worked closely with restaurant management to boost overall performance.
- Responded promptly to customer inquiries or complaints, thus enhancing satisfaction level.
- Planned menus with diverse and seasonal dishes using sustainable, locally sourced produce.
- Trained junior chefs in required culinary techniques, improving overall kitchen productivity and performance.
- Handled and stored food with proper methods to eliminate illness risks and prevent cross-contamination.
- Developed and delivered exciting, memorable dishes, increasing repeat business.
- Cleaned and serviced kitchen appliances, maintaining good working order of grills, stoves and ovens.
- Monitored linework processes to maintain consistency in quality, quantity and presentation.
- Fostered positive working relationships with suppliers, securing quality ingredients at competitive prices.
- Empowered team of 25 restaurant staff to expertly troubleshoot and handle challenging situations involving customers.
- Adhered strictly to hygiene standards; maintained cleanliness within the cooking area.
- Monitored current and past kitchen costs to identify opportunities to reduce purchasing costs and meet budgetary targets.
- Orchestrated seamless service during peak hours with efficient resource allocation.
- Meticulously checked delivery contents to verify product quality and quantity.
- Hired, managed and trained kitchen staff, maintaining competent service teams.
- Created estimates of food and labour costs to set accurate operating budgets.
- Responded to dietary concerns and food allergies, creating dishes that met customer needs and palates.
Executive SousChef
Makkah Clock Royal Tower a Fairmont hotel
Makkah, Mecca Region
04.2022 - 10.2023
- Sourced local, sustainable ingredients to enhance freshness and flavour of dishes.
- Managed the daily operations of a high-volume kitchen by prioritising tasks and ensuring food safety standards.
- Created recipes to maximise profit by delivering on target food costs per dish.
- Reviewed and updated kitchen practices, menu design and inventory management to reduce food wastage.
- Maintained clean, hygienic work environment contributing to health and safety compliance.
- Worked closely with front-of-house staff ensuring seamless service delivery.
- Demonstrated julienne, dice and brunoise skills to staff for safe and quick food preparation.
- Acted as head chef when required, maintaining continuity of service and quality.
- Led daily staff briefings facilitating better communication among the team members.
- Inspected completed work and stations to verify conformance with standards.
- Collaborated with head chef for menu planning, improving overall dining experience.
- Planned and directed food preparation in fast-paced restaurant environments.
- Built and maintained strong working relationship with staff across business.
- Built attractive displays of food items, enticing customers to make additional purchases.
- Estimated cooking time to provide timely deliveries to customers.
Seiner sous-chef
Makkah Clock Royal Tower a Fairmont hotel, Saudi
Makkah, Mecca Region
05.2010 - 04.2022
- Created estimates of food and labour costs to set accurate operating budgets.
- Reinforced safety protocols amongst staff members for a safe working environment.
- Oversaw chefs, cooks and kitchen support staff to run smooth operation.
- Supervised daily food prep operations, ensuring consistency across all dishes served.
- Followed recipe specifications strictly to produce high volume of food orders.
- Supported head chef with stock control and rotation, minimising waste with FIFO systems.
- Maintained total control to maximise guest satisfaction and team productivity.
- Ensured quality control with strict adherence to hygiene regulations.
- Built attractive displays of food items, enticing customers to make additional purchases.
- Delegated tasks to junior chefs for efficient kitchen operations.
- Developed chefs to run stations efficiently during peak service periods.
- Provided feedback on dishes' taste and visual appeal before service offering an optimal culinary experience.
- Demonstrated good food knowledge, from efficient ingredient preparation to creative plating.
- Estimated cooking time to provide timely deliveries to customers.
Executive Sous Chef
hotel Palac of Neom by Accor Seasonal
NEOM
06.2021 - 01.2022
- Ensured consistency in presentation by setting up plating standards.
- Sourced ingredients from local farms to reduce carbon impacts and offer fresh options to customers.
- Collaborated with head chef to create innovative, seasonal menus for special events.
Sous chef
Hilton Sharks Bay Resort
Sharm El Sheikh, Egypt
10.2008 - 01.2010
- Assisted cooks to determine freshness and quality of dishes.
- Assisted head chef in menu development, resulting in innovative dining experiences.
- Handled and stored food with proper methods to eliminate illness risks and prevent cross-contamination.
- Supervised daily food prep operations, ensuring consistency across all dishes served.
- Cleaned and serviced kitchen appliances, maintaining good working order of grills, stoves and ovens.
- Maintained total control to maximise guest satisfaction and team productivity.
- Applied culinary expertise toward development of seasoned, complex and speciality foods.
- Supported head chef with stock control and rotation, minimising waste with FIFO systems.
Chef De party
Four Seasons Resort,
Sharm El Sheikh, Egypt
02.2004 - 10.2008
- Performed regular equipment maintenance increased lifespan of kitchen appliances.
- Transformed under-utilised ingredients into special menu items.
- Sourced ingredients from local farms to reduce carbon impacts and offer fresh options to customers.
- Supervised all kitchen staff to maintain high quality standards.
- Implemented cost-effective strategies in purchasing and inventory management.
- Considered seasonal product pricing and availability when developing new dishes.
- Applied culinary expertise toward development of seasoned, complex and speciality foods.
- Inspected completed work and stations to verify conformance with standards.
- Maximised restaurant capacity by coordinating seamless, efficient meal services.
- Set kitchen standards governing cooking procedures, garnishes and food presentation.
- Reduced food waste to improve profitability.
- Reduced customer complaints by enforcing strict quality control procedures.
- Trained junior chefs to enhance their professional skills.
Education
Diploma of Education - kitchen
School of Hotels and Tourism
Egypt 09.1993 - 07.1998
Skills
- Kitchen equipment operation
- Food presentation artistry
- Purchasing control
- Plating techniques
- Special diets catering
- Modern cooking techniques
- Gastronomy familiarity
- Budget management
- Quality control expertise
- Inventory control
- Menu planning
- Wine pairing knowledge
- Meal preparation
- Quality Control
- Client Relationship Management
- Inventory management acumen
- Food Hygiene
- Interpersonal savvy
- Crisis management competency
- Food and beverage pairings
- Staff recruitment
- Sanitation regulations compliance
- Menu planning proficiency
- Recipe creation
- Food Hygiene Certification
- Multitasking efficiency
- Kitchen efficiency improvement
- Banqueting experience
- Ingredient selection
- P&L analysis
- Portion and cost control
- Seasonal ingredients utilisation
- Project budgeting
- Resilience under pressure
- Reactive labour cost management
- Cost reduction
- Customer engagement
- Signature dish creation
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Languages
English
Fluent
Arabic
Native
Certification
Growing Relationships as a Manager Growing Relationships as a Manage
Strategies for Effective Leadership Teams Strategies for Effective Leadership Team
Becoming a Manager Your Team Loves
Basecamp: Project Management Best Practices
References
References available upon request.
Timeline
Executive chef
ibis hotel at Accor Saudi Arabia
12.2023 - Current
Executive SousChef
Makkah Clock Royal Tower a Fairmont hotel
04.2022 - 10.2023
Executive Sous Chef
hotel Palac of Neom by Accor Seasonal
06.2021 - 01.2022
Seiner sous-chef
Makkah Clock Royal Tower a Fairmont hotel, Saudi
05.2010 - 04.2022
Sous chef
Hilton Sharks Bay Resort
10.2008 - 01.2010
Chef De party
Four Seasons Resort,
02.2004 - 10.2008
Diploma of Education - kitchen
School of Hotels and Tourism
09.1993 - 07.1998
Growing Relationships as a Manager Growing Relationships as a Manage
Strategies for Effective Leadership Teams Strategies for Effective Leadership Team
Becoming a Manager Your Team Loves
Basecamp: Project Management Best Practices
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