SAYED MOHAMED
Jeddah,Saudi Arabia
Summary
Accomplished professional with expertise in leadership, team management, and budget forecasting. Proven ability in food cost control and strict adherence to food safety and hygiene standards. Committed to driving operational excellence and efficiency within the culinary industry.
Overview
35
35
years of professional experience
5
5
years of post-secondary education
Work history
Ex-Chef
Mkarim El-Nakheel Hotel-Rabigh KSA
Rabigh, Saudi Arabia
2019.02 - 2026.05
- Trained junior chefs to enhance their professional skills.
- Demonstrated proficiency in various cooking techniques, improved dish presentation.
- Improved customer satisfaction by creating innovative and appetising menu items.
- Optimised workflow processes reduced time spent on administrative tasks.
- Implemented cost-effective strategies in purchasing and inventory management.
- Collaborated closely with suppliers, secured fresh ingredients daily.
- Coordinated prep work, streamlined the cooking process.
- Created balanced meal plans abiding by dietary restrictions.
- Participated in local food festivals, elevated restaurant's reputation within the community.
- Maintained high safety standards during food preparation and serving procedures.
- Streamlined kitchen operations for enhanced efficiency.
- Led successful catering events provided excellent dining experiences for guests.
- Supervised all kitchen staff to maintain high quality standards.
- Adhered to strict hygiene standards, ensured a clean working environment.
- Performed regular equipment maintenance increased lifespan of kitchen appliances.
- Enhanced team productivity with effective delegation of tasks.
- Developed new recipes for a diverse culinary experience.
- Orchestrated seamless kitchen service during peak hours.
- Transformed under-utilised ingredients into special menu items.
- Followed health and safety guidelines to keep food storage safe, prevent spoilage and minimise cross-contamination risks.
- Cleaned and serviced kitchen appliances, maintaining good working order of grills, stoves and ovens.
- Set kitchen standards governing cooking procedures, garnishes and food presentation.
- Handled and stored food with proper methods to eliminate illness risks and prevent cross-contamination.
- Worked with front of house team to coordinate fast, fresh deliveries in line with professional reputation.
- Responded to dietary concerns and food allergies, creating dishes that met customer needs and palates.
- Oversaw chefs, cooks and kitchen support staff to run smooth operation.
- Reduced customer complaints by enforcing strict quality control procedures.
- Built attractive displays of food items, enticing customers to make additional purchases.
- Developed menus for continuous use, events and promotions for different seasons.
- Planned menus with diverse and seasonal dishes using sustainable, locally sourced produce.
- Tracked ingredient use and portioning, identifying opportunities to reduce costs and improve profitability.
- Coordinated recruitment and training of kitchen staff to develop high-performing team.
- Applied culinary expertise toward development of seasoned, complex and speciality foods.
- Monitored kitchen operations to spot and correct issues impacting team performance or quality.
- Forecasted demand and orders optimum level of supplies to prevent spoilage.
- Created estimates of food and labour costs to set accurate operating budgets.
- Considered seasonal product pricing and availability when developing new dishes.
- Sourced ingredients from local farms to reduce carbon impacts and offer fresh options to customers.
- Achieved [Number] star rating by delivering exceptional dishes and prompt service.
- Inspected completed work and stations to verify conformance with standards.
- Maximised restaurant capacity by coordinating seamless, efficient meal services.
- Reduced food waste to improve profitability.
Ex-Chef
Mkarim El-Nakheel Hotel-Rabigh KSA
Rabigh, Saudi Arabia
2019.02 - 2026.05
- Spearheaded development of training programmes for junior chefs to elevate professional skills.
- Facilitated implementation of diverse cooking techniques to refine presentation quality.
- Drove innovative menu design initiatives that enhanced customer experiences.
Ex-Chef
Marina Wadi Degla Resort
El-Sokhna
2009.09 - 2019.02
- Supervised all kitchen staff to maintain high quality standards.
- Created balanced meal plans abiding by dietary restrictions.
- Enhanced team productivity with effective delegation of tasks.
- Transformed under-utilised ingredients into special menu items.
Ex-chef
Prima Life Makady Bay-Hurgada
Hurgada
2007.01 - 2009.01
- Optimised workflow processes reduced time spent on administrative tasks.
- Maintained high safety standards during food preparation and serving procedures.
- Participated in local food festivals, elevated restaurant's reputation within the community.
- Demonstrated proficiency in various cooking techniques, improved dish presentation.
- Trained junior chefs to enhance their professional skills.
- Reduced food waste to improve profitability.
- Streamlined kitchen operations for enhanced efficiency.
- Enhanced team productivity with effective delegation of tasks.
- Supervised all kitchen staff to maintain high quality standards.
- Created balanced meal plans abiding by dietary restrictions.
- Performed regular equipment maintenance increased lifespan of kitchen appliances.
- Transformed under-utilised ingredients into special menu items.
- Coordinated prep work, streamlined the cooking process.
- Led successful catering events provided excellent dining experiences for guests.
- Implemented cost-effective strategies in purchasing and inventory management.
- Improved customer satisfaction by creating innovative and appetising menu items.
- Adhered to strict hygiene standards, ensured a clean working environment.
- Collaborated closely with suppliers, secured fresh ingredients daily.
- Orchestrated seamless kitchen service during peak hours.
- Developed new recipes for a diverse culinary experience.
- Followed health and safety guidelines to keep food storage safe, prevent spoilage and minimise cross-contamination risks.
- Cleaned and serviced kitchen appliances, maintaining good working order of grills, stoves and ovens.
- Set kitchen standards governing cooking procedures, garnishes and food presentation.
- Handled and stored food with proper methods to eliminate illness risks and prevent cross-contamination.
- Worked with front of house team to coordinate fast, fresh deliveries in line with professional reputation.
- Developed menus for continuous use, events and promotions for different seasons.
- Planned menus with diverse and seasonal dishes using sustainable, locally sourced produce.
- Tracked ingredient use and portioning, identifying opportunities to reduce costs and improve profitability.
- Coordinated recruitment and training of kitchen staff to develop high-performing team.
- Applied culinary expertise toward development of seasoned, complex and speciality foods.
- Monitored kitchen operations to spot and correct issues impacting team performance or quality.
- Inspected completed work and stations to verify conformance with standards.
- Maximised restaurant capacity by coordinating seamless, efficient meal services.
- Forecasted demand and orders optimum level of supplies to prevent spoilage.
- Created estimates of food and labour costs to set accurate operating budgets.
- Considered seasonal product pricing and availability when developing new dishes.
- Sourced ingredients from local farms to reduce carbon impacts and offer fresh options to customers.
- Achieved [Number] star rating by delivering exceptional dishes and prompt service.
- Responded to dietary concerns and food allergies, creating dishes that met customer needs and palates.
- Oversaw chefs, cooks and kitchen support staff to run smooth operation.
- Reduced customer complaints by enforcing strict quality control procedures.
- Built attractive displays of food items, enticing customers to make additional purchases.
Ex-Sou Chef
Gardenia Resort -Sharm El-Sheikh
Sharm El-Sheikh
2006.10 - 2007.01
- Streamlined kitchen operations for enhanced efficiency.
- Trained junior chefs to enhance their professional skills.
- Reduced food waste to improve profitability.
- Coordinated prep work, streamlined the cooking process.
- Maintained high safety standards during food preparation and serving procedures.
- Supervised all kitchen staff to maintain high quality standards.
- Developed new recipes for a diverse culinary experience.
- Created balanced meal plans abiding by dietary restrictions.
- Collaborated closely with suppliers, secured fresh ingredients daily.
- Transformed under-utilised ingredients into special menu items.
- Demonstrated proficiency in various cooking techniques, improved dish presentation.
- Orchestrated seamless kitchen service during peak hours.
Ex-Sou Chef
C Star Hotel -Tabbaa
Tabbaa, طابا
2001.09 - 2006.09
- Trained junior chefs to enhance their professional skills.
- Led successful catering events provided excellent dining experiences for guests.
- Improved customer satisfaction by creating innovative and appetising menu items.
- Followed health and safety guidelines to keep food storage safe, prevent spoilage and minimise cross-contamination risks.
- Worked with front of house team to coordinate fast, fresh deliveries in line with professional reputation.
- Collaborated closely with suppliers, secured fresh ingredients daily.
- Streamlined kitchen operations for enhanced efficiency.
- Enhanced team productivity with effective delegation of tasks.
- Performed regular equipment maintenance increased lifespan of kitchen appliances.
- Demonstrated proficiency in various cooking techniques, improved dish presentation.
- Handled and stored food with proper methods to eliminate illness risks and prevent cross-contamination.
- Set kitchen standards governing cooking procedures, garnishes and food presentation.
- Responded to dietary concerns and food allergies, creating dishes that met customer needs and palates.
- Reduced customer complaints by enforcing strict quality control procedures.
- Supervised all kitchen staff to maintain high quality standards.
- Transformed under-utilised ingredients into special menu items.
- Implemented cost-effective strategies in purchasing and inventory management.
- Coordinated prep work, streamlined the cooking process.
- Developed new recipes for a diverse culinary experience.
- Maintained high safety standards during food preparation and serving procedures.
- Adhered to strict hygiene standards, ensured a clean working environment.
- Created balanced meal plans abiding by dietary restrictions.
- Optimised workflow processes reduced time spent on administrative tasks.
- Cleaned and serviced kitchen appliances, maintaining good working order of grills, stoves and ovens.
- Built attractive displays of food items, enticing customers to make additional purchases.
- Developed menus for continuous use, events and promotions for different seasons.
- Planned menus with diverse and seasonal dishes using sustainable, locally sourced produce.
- Applied culinary expertise toward development of seasoned, complex and speciality foods.
- Coordinated recruitment and training of kitchen staff to develop high-performing team.
- Tracked ingredient use and portioning, identifying opportunities to reduce costs and improve profitability.
- Monitored kitchen operations to spot and correct issues impacting team performance or quality.
- Forecasted demand and orders optimum level of supplies to prevent spoilage.
- Created estimates of food and labour costs to set accurate operating budgets.
- Considered seasonal product pricing and availability when developing new dishes.
- Sourced ingredients from local farms to reduce carbon impacts and offer fresh options to customers.
- Achieved [Number] star rating by delivering exceptional dishes and prompt service.
- Maximised restaurant capacity by coordinating seamless, efficient meal services.
- Inspected completed work and stations to verify conformance with standards.
- Oversaw chefs, cooks and kitchen support staff to run smooth operation.
- Orchestrated seamless kitchen service during peak hours.
- Reduced food waste to improve profitability.
- Participated in local food festivals, elevated restaurant's reputation within the community.
Ex-Sou Chef
Coral Bay-Sharm El-Sheikh
Sharm El-Sheikh
1998.09 - 2001.04
- Orchestrated seamless kitchen service during peak hours.
- Created balanced meal plans abiding by dietary restrictions.
- Developed new recipes for a diverse culinary experience.
- Trained junior chefs to enhance their professional skills.
- Enhanced team productivity with effective delegation of tasks.
- Streamlined kitchen operations for enhanced efficiency.
Sou Chef
Mina Oasis-El-Sokhna
El-Sokhna
1992.11 - 1998.07
- Contributed creative ideas for special events menus, providing memorable dining experiences for guests.
- Delegated tasks to junior chefs for efficient kitchen operations.
- Managed inventory efficiently, minimising waste and optimising resource use.
- Reinforced safety protocols amongst staff members for a safe working environment.
Sou Chef
Golden Five Hotel-Hurgada
Hurgada
1991.07 - 1992.10
- Developed unique flavour profiles for signature dishes, enhancing customer satisfaction.
- Collaborated closely with front-of-house team, ensuring seamless service delivery.
- Ensured quality control with strict adherence to hygiene regulations.
Education
High School Diploma - Accounting
El-Sewez Eltogariav
El-Sewez 1982.09 - 1987.06
Diploma - Commerce
El-Sewez Eltogariav
El-SewezSkills
- Leadership and team management
- Computer proficiency
- Budget forecasting and food cost control
- Food safety and hygiene practices
Languages
Arabic (mother language)
English
References
All above
Interest
Music, Travelling
Timeline
Ex-Chef
Mkarim El-Nakheel Hotel-Rabigh KSA
2019.02 - 2026.05
Ex-Chef
Mkarim El-Nakheel Hotel-Rabigh KSA
2019.02 - 2026.05
Ex-Chef
Marina Wadi Degla Resort
2009.09 - 2019.02
Ex-chef
Prima Life Makady Bay-Hurgada
2007.01 - 2009.01
Ex-Sou Chef
Gardenia Resort -Sharm El-Sheikh
2006.10 - 2007.01
Ex-Sou Chef
C Star Hotel -Tabbaa
2001.09 - 2006.09
Ex-Sou Chef
Coral Bay-Sharm El-Sheikh
1998.09 - 2001.04
Sou Chef
Mina Oasis-El-Sokhna
1992.11 - 1998.07
Sou Chef
Golden Five Hotel-Hurgada
1991.07 - 1992.10
High School Diploma - Accounting
El-Sewez Eltogariav
1982.09 - 1987.06
Diploma - Commerce
El-Sewez Eltogariav