Chef Sadek Miya Email and Phone Number

Executive Chef Kitchen Operation As Executive Chef and Culinary Host with Arizona golf resort oversaw guest activities for the resort F&B outlets and planned a new menu for golf players and for the resort’s fine dining restaurant. Preparing menu with the lots of local flavour for memorable dinning, managing executive office and maintaining all the kitchen with HACCP & ISO standard, training all the chefs and stewarding staff for sanitisation, food safety, temperature monitoring and present safe food for the resort guest.

Executive Chef 52 Spacious in ascott palace and51 Spacious in ascott Residence Contemporary Rooms & Suite with 4 Outlets and Banquet up to 200 pax,Managing and supervising entire production with 29 chefs and 16 kitchen stewarding teams, Oversaw all kitchen, food production and stewarding, for Room dining , all day dining restaurant and four outlets. Managing and supervising in-door and out-door catering and events, accommodating up to 250 pax. Hiring & retraining motivation all the chefs under my guidance modern food preparing presentation for deliver to the guest, organizing daily basis international theme menu, in the same time overlooking kitchen &F&B service both to ensure for the smooth operations for service department.

Executive Chef Kitchen Operation Award Winning world luxury 5 star Hotel & Resort160 Spacious and Contemporary Rooms & Suite with 4 Outlets and Banquet up to 2000 pax,Managing and supervising entire production with 30 chefs and 10 kitchen stewarding teams, Oversaw all kitchen, food production and stewarding, for Room dining , all day dining restaurant and four outlets. Managing and supervising in-door and out-door catering and events, accommodating up to 1700 pax. Hiring, retraining and motivation all the chefs under my guidance for internal food competition with 5 course gourmet menu with new & modern presentation, organizing daily basis international theme menu. In the time of Absence F&B director, my self-acting role played an F&B director to ensure for the smooth operations entire service department. Provided hands on expertise in areas that included menu planning, cost control and analysis, staffing, budgeting and marketing. Ensuring day to day food and operating expenses while enhancing food quality and improving kitchen techniques. Designed and implemented a creative international cuisine menu with the use of fresh, local products and organic ingredients to provide a 5-star dining experience. Maintaining the HACCP and ISO 22000 certified kitchen. As Executive Chef with pre –opening Dunes ultra-luxury tend resort Al Abiyat Oman by Al Nahda hotels group, played key role in the hotel’s opening activities, Assisting the kitchen layout and pre set-up, ordered and evaluated all the heavy equipment, crockery, cutlery for kitchen and service department according to the theme of luxury tend resort standard. Achieving savings through skillful selection of operating supplies and equipment. Created and designed international fine dining restaurant, room service and table d’hôte menus, Later formulated food offering for the corporate Business by creating and experimenting with new menu items tailored to guests.

Executive Sous ChefReporting to: Production Manager, Duties and responsibilities:Responsible for ordering all the items required in the food production operation, Day to day ISO certified kitchen operating with 5 Sous Chef & 150 kitchen chefs as per flight schedule & outdoor catering order, at the same time maintaining the flight Europe sector for first class & business class side to check the food quality and layup portion control, Operating inside the airport first class & business class new lounge buffet and fine dining Ala carte. Presenting international cuisine menus as per flight sector requirements. Order handling and catered food for others private jet flight as well royal sultan of Oman flight, royal defence Maintaining day to day chiller, freezer according to ISO requirements

Executive Sous ChefReporting to: Executive Chef / Resort ManagerDuties and responsibilities:160 Spacious and Contemporary Rooms & Suite with 4 Outlets and conference, meeting room, Banquet up to 2000 pax, Leading and supervision 27 kitchen staff and chief steward and functions that included scheduling, menu planning, purchasing and ordering to the store for a resort with different outlets requirements, in times of Executive Chef’s absence working as Chef in charge of whole operation as well as hands on.Preparation and implementation of day to day breakfast, lunch and dinner buffet as well as any large banquet function and weekly live theme night menus and hand on supporting to the team.

Pre- Opening Head ChefMaintaining and ordering for day to day kitchen operations requirements raw and dry materials according to HACCP approval requirements. Pre-opening sultan qaboos hospital cafe & restaurant ,Created and implemented breakfast, lunch, dinner buffet and ala- carte, live cooking & grilling menus

Indian chefReporting to: Executive Chef / Kitchen Director Duties and responsibilities:As indian chef presenting daily special menu from indian cuisine, Operating ala carte as per guest requirements, preparing weekly Indian & Chinese theme night, as well hand on international Ala -carte menus, Ordering all items which are required in food production section, Lunch & Dinner A la -Carte Covering 80 to 100 pax. Buffet Covering in Breakfast 800-1200, Lunch 300-400 and Dinner Buffet 800-1200 pax, Following day to day operational requirements, presentation, portion controlling as per company requirement, in the same time following food safety procedures

Commi Chef 1Reporting to: chef de parties/ Sous Chef Duties and responsibilities: Responsible for day to day food preparation with the teams as per ala carte, banquet function, outdoor catering, theme night and meeting & conference menu requirements, Preparing all the mis –en-place and Ala- carte, buffet set up, maintaining all the chillers, freezer and food shelf line as per HACCP standard,