As of Culinary Director complete a variety of creative, organizational and leadership tasks to ensure a F&B departments runs optimally and patrons’ meals and services are satisfactory. Their responsibilities frequently include:Developing unique and cuisine-appropriate menusCollaborating with the Restaurant Manager to set item pricesStaying current on developing trends in the restaurant industryMaintaining the kitchen and surrounding areas in conditions that meet the company standards and health code regulationsMonitoring inventory and purchasing supplies and food & Beverage from approved vendorsHiring, training and supervising F&B staffAssisting and directing F&B staff in meal preparation, creation, plating, setup and deliveryIdentifying and introducing new culinary techniquesPreparing meals and completing prep support as neededNofa Riyadh, A Radisson Collection Resort: a place rich in culture, activities, and adventure. Located just outside Riyadh, adjoining our safari park, indulge in secluded luxury villas with private gardens and swimming pools. An exclusive escape replete with once-in-a-lifetime experiences.Just an hour's drive from the international airport, or 45 minutes from downtown, discover a unique safari experience at our Wildlife Park. Get a glimpse of local fauna and feel the magic of the desert, the changing landscapes, and the majestic dunes.Among the resort’s many exclusive leisure facilities, are a large beach pool, two freshwater lakes, an adventure playground with a zip wire, the Nofa Bird Center and Picnic Area, horseback riding, and a challenging 18-hole golf course—one of the very best in Saudi Arabia.

As an Executive Chef my responsibility for the smooth operation of the entire kitchen operation, food production and all other related sections and my role responsibilities such as: •Monitor all duty schedules in the kitchen operation and review and correct the appearance (condition of uniforms) and grooming of all assigned employees •Conduct regularly presentations of new novelties, etc. to stay in line with operational trends •Evaluate the performance of the assigned team and initiate promotions •Responsible for the timely kitchen preparations for all meal services in the outlets and banquet activities in line with the stipulated opening hours •Frequently tour through all Kitchens, Stores and other food production facilities ensuring the highest possible hygiene and maintenance standards •Frequently tour of the dining outlets and related areas to assure the well being of all guests by maintaining a close friendly contact •Drive together with the Director of Food & Beverage / Food & Beverage Manager all extracurricular events in the outlets as per the annual promotions calendar and develop food promotions if the situation requires •Control the food cost by reviewing and approving all store requisitions and direct purchases and minimize wastage •Ensure HACCP standards are implemented and follow the appropriate hygiene standards as per Municipality requirements at all times

•Oversees and is accountable for all menu development for all food outlets.•Approves the requisition of products and other necessary food supplies.•Ensures that high standards of sanitation, cleanliness and safety are always maintained throughout all kitchen areas.•Establishes controls to minimize food and supply waste,•Safeguards all food preparation employees by implementing training to increase their knowledge about safety, sanitation and accident prevention.•Develops standard recipes and techniques for high quality food preparation and presentation, minimize food costs and maintaining portion control for all items served.•Develops procedures to enhance and measure quality; continually updates written procedures to reflect•State-of-the-art techniques, equipment and terminology.•Interacts with all stakeholders to assure that food production consistently exceeds the expectations of clients and guests.•l make sure that our dishes are always the best •Keep an eye on competitor activity / industry innovation to develop your own ideas in the kitchen •Make sure food and drinks are secure and stored safely – always keep stock replenished to minimize waste •Ensure that all kitchen equipment and environment are hygienic and working properly •Always follow governmental regulations and company policies and procedures •Ad-hoc duties – unexpected moments when we must to pull together to get a task done.

Leading and in charge of everything that goes out of the kitchen and maintains full control of the kitchen staff at all times. From small restaurant operations staffed by a handful of cooks to massive industrial kitchens staffed by a large number of chefs and culinary assistants, And a given the responsibility of resolving any problems efficiently to serve exceptional cuisine. Can be an emotionally and financially lucrative option for aspiring and seeking to exercise their love for creative cooking in a leadership role.

Pre - Opening • Create the menus, recipes, pick up chart for (5) restaurants Plus - Banqueting and Catering • Creation of specia Balanced your day Nutrition Program• Training and development of 40 employees• Purchasing and suppliers• HACCP Implementation• Develop program for equipment and maintenance• Develop Stewarding procedures• Determine and set up the MC Micros for purchasing and cost control• Implementation and monitoring of all sections of food and drink to provide the best service to our guests

At first we do to improve my performance on how to deal with different nationality in the hotel kitchen and a section in general,I do daily direct Czech for breakfast in the morning to hotel customers which deity is one of the most important meals in the hotel and always the question with all the guests on the proportion of admiration on the breakfast buffet for improvement from excellent to unexpected thing to please guestsCzech all the required applications for kitchens and ensure the required quantity Come quantities required only in proportion to existing works in the hotelContinuous training with the kitchen team to improve performance on how to deal with food in the right way I work on the training of officials in the kitchens in order to reach the desired on how to deal with young staff and train them to the desired shape on the rules and the laws Daily meeting with all the kitchen for 15 minutes to discuss what is happening in hotel occupancy and the names of the important figures in the hotel

Responsible for planning, organizing and directing the food production of the 7 food and beverages outlets and banquet operations in order to meet the business requirements with efficiency and effectiveness with the operating procedures and Kempinski Standards.Kitchen trainer looking after all the training needs of our +25 apprentice chefsDevelop and update all kitchen operation manual.Develops attractive menus, creates standard recipe cards.Holds daily Sous Chefs’ meeting and attends all necessary meetings In charge of a brigade of 32 chefs and 15 stewards. Monitors and control all kitchen operating costs. Produces and checks cooking and presentation of foodkeep the food with high qualityand hygiene standard under the HACCP standard

Pre - Opening Under my responsibility room service, cold kitchen, Banqueting kitchen and Butcher area, Breakfast, follow up all the order from store to main kitchen direct, then after that send for etch kitchen exactly what`s they need

Full In charge to all kitchens outlets.

Pre - Opening In charge all Day Dining kitchen, Breakfast, Lunch and Dinner plus the Room Service kitchen

Chester Restaurant Cagier and Bar (The restaurant has a terrace to accommodate about at least 250 Pax)

I start with (Radisson SAS Hotel Amman) As Trainee and I grow with them Until I got Chef De Partie, from the beginning it was the first time for me working with a Hotel,

Pre - Opening Commie One (First Cook) Room Service, Always standby to Help Breakfast During Busy time

I start with (Radisson SAS Hotel Amman) As Trainee and I grow with them Until I got Chef De Partie, from the beginning it was the first time for me working with a Hotel,