Sayed Kamal Hassan
butcher chef
Riyadh
Summary
Seasoned Butcher with [15] years of experience applying culinary expertise to deliver quality products. Knowledgeable about and skilled at adhering to regulations while cultivating safe conditions. Dedicated to top-of-the-line customer service and products.
Experienced adept at completing projects with confidence and skill. History of performing well under pressure and accomplishing successive assignments with high accuracy. Experienced in fast-paced environments and adapts well to changing situations.
Professional with strong background in meat preparation and processing, ensuring top-quality cuts and maintaining high standards of food safety. Skilled in using various butchery tools and techniques to maximize yield and minimize waste. Demonstrates focus on teamwork, reliability, and adaptability to meet evolving demands. Known for precision, efficiency, and results-driven approach in fast-paced environment.
Knowledgeable [BUTCHER CHEF] with hands-on experience in meat preparation, cutting, and packaging. Adept at maintaining high standards of hygiene and safety, ensuring quality and freshness of products. Demonstrated expertise in using butchery tools and equipment efficiently and collaborating effectively with team members.
Overview
18
18
years of professional experience
1
1
Certification
Work History
Butcher Chef
Radisson Hotel Airport, Riyadh
08.2022 - Current
- Complied with food safety, hygiene and sanitation regulations for safe food preparation.
- Trimmed fat and removed bones for high-quality, well-presented cuts of meat.
- Collaborated with team members to ensure efficient workflow, resulting in smooth daily operations.
- Maintained high standards of hygiene and cleanliness, adhering to strict sanitation regulations within the butcher shop.
- Labeled meat items clearly and accurately with allergen information and expiration dates.
- Cut, trimmed and ground meats such as beef, pork, and poultry to prepare for packaging and sale.
- Identified cuts of meat, grading and pricing accordingly.
- Performed regular equipment maintenance checks, keeping machinery functioning efficiently and safely.
Butcher Chef
Sharobesh Restaurants for Shawarma & Burger
12.2021 - 07.2022
- Verified proper inventory levels, product quality, and freshness to prevent sale of spoiled products.
- Used boning knife, skewers and twine to shape, lace, and tie roasts.
- Assisted in training new staff members on cutting techniques, safety protocols, and product knowledge.
- Replenished butcher counter displays to maintain fresh, appealing produce.
- Reduced wait time for customers through efficient multitasking during peak hours.
- Performed meat inspections and checked temperature environment to maximize food safety.
Butcher Chef
Mira Company for Catering Services
11.2018 - 01.2021
- Excellent communication skills, both verbal and written.
- Self-motivated, with a strong sense of personal responsibility.
- Skilled at working independently and collaboratively in a team environment.
- Worked well in a team setting, providing support and guidance.
- Passionate about learning and committed to continual improvement.
Butcher Chef
Carwan Al Fahad Hotel
03.2016 - 11.2018
- Enhanced customer satisfaction by providing expert advice on meat selection and preparation techniques.
- Operated commercial-grade butchery equipment such as band saws, grinders and slicers.
- Ensured quality control measures were consistently met throughout the butchering process.
- Showcased exceptional knife skills, consistently producing precise cuts of meat according to customer preferences.
- Increased sales by offering personalized customer service, recommending suitable cuts of meat and sharing recipe ideas.
- Contributed to a positive work environment by maintaining a professional demeanor at all times.
- Wrapped meat produce to maintain quality, freshness and condition.
Head of the Department
Porto South Beach
04.2015 - 02.2016
- Established key performance indicators and monitored progress towards meeting departmental objectives consistently.
- Mentored department staff members, fostering a culture of continuous learning and professional development.
- Promoted a positive work environment by fostering open communication channels between team members at all levels within the organization.
- Developed and executed strategic plans for achieving departmental goals, leading to significant business growth.
- Maintained a high level of employee engagement by recognizing individual and team accomplishments, celebrating success stories, and addressing performance gaps constructively.
- Facilitated knowledge sharing among staff members through regular training sessions on best practices relevant to their roles within the organization.
- Delivered impactful presentations to senior leadership on key accomplishments, challenges faced by the department, and proposed action plans for addressing concerns proactively.
Head of Department
Solimar Neama Bay Hotel
06.2014 - 02.2015
- Improved customer satisfaction rates through attentive service, prompt issue resolution, and continuous process improvements.
- Provided ongoing staff development opportunities through training programs, workshops, and regular feedback sessions.
- Oversaw inventory management processes, maintaining optimal stock levels while minimizing waste and losses due to shrinkage or obsolescence.
- Optimized scheduling practices to ensure adequate staffing during peak business hours without sacrificing employee satisfaction or budgetary constraints.
- Initiated sustainability program, reducing waste and promoting environmentally friendly practices within department.
Assistant Head of Department
Jaz Belvedere Hotel
04.2012 - 04.2013
- Implemented effective time-management strategies to ensure deadlines were consistently met without compromising on quality of work.
- Enhanced team collaboration by implementing efficient communication strategies and organizing regular meetings.
1stCommis Chef
Sun Rise View Hotel
07.2011 - 03.2012
- Optimized food preparation processes, implementing time-saving techniques without compromising quality.
- Continually improved kitchen safety by enforcing strict hygiene protocols and staff training on equipment usage.
2ndCommis Chef
Royal Grand Azur Hotel (rixos Sharm)
05.2010 - 02.2011
3dCommis Chef
Son Rise Makadi Hotel
02.2008 - 10.2010
Skills
Meat cutting
Deboning meat
Meat weighing and labeling
Meat preparation
Meat inspection
Safe food handling
Maintaining sharp tools
Knife handling expertise
Marinating meats
Hand-eye coordination
Safety practices
Deboning techniques
Meat cutting precision
Grinding and mincing
Adaptability to change
Food presentation
Waste reduction
Inventory processing
Temperature control
Meat aging techniques
Training personnel
Concentration
Sausage making
Food safety
Meat grading
Food safety oversight
Meat packaging
Teamwork and collaboration
Knife skills
Problem-solving abilities
Certification
Technical Secondary Diploma in Tourism and Hotel Services
Timeline
Butcher Chef
Radisson Hotel Airport, Riyadh
08.2022 - Current
Butcher Chef
Sharobesh Restaurants for Shawarma & Burger
12.2021 - 07.2022
Butcher Chef
Mira Company for Catering Services
11.2018 - 01.2021
Butcher Chef
Carwan Al Fahad Hotel
03.2016 - 11.2018
Head of the Department
Porto South Beach
04.2015 - 02.2016
Head of Department
Solimar Neama Bay Hotel
06.2014 - 02.2015
Assistant Head of Department
Jaz Belvedere Hotel
04.2012 - 04.2013
1stCommis Chef
Sun Rise View Hotel
07.2011 - 03.2012
2ndCommis Chef
Royal Grand Azur Hotel (rixos Sharm)
05.2010 - 02.2011
3dCommis Chef
Son Rise Makadi Hotel
02.2008 - 10.2010