Sultan Ba Email & Phone Number

As a passionate and dedicated Sous Chef with a strong background in both fine-dining and high-volume environments, I bring a commitment to culinary excellence and team leadership. My experience spans top hospitality brands, where I have honed my skills in menu development, quality control, and resource management to consistently elevate the dining experience.Currently, I work at Plaza Premium Lounge / Root98 & Aerotel Jeddah Airport, where I oversee menu planning, kitchen operations, and staff training to ensure a seamless and high-quality culinary experience. Previously, I served as Sous Chef at the Ace Hotel's Alder restaurant under Michelin-starred Chef Patrick Kriss, focusing on maintaining elevated standards in food presentation and taste. My tenure as Chef de Partie at JW Marriott Rousseau Muskoka also allowed me to take a lead role in event catering and grill master duties, strengthening my ability to perform under pressure and manage high-volume orders.Core skills include:Menu Development & Presentation: Experienced in collaborating on innovative menus, crafting memorable dishes, and maintaining quality standards in every service.Cost Control & Resource Allocation: Skilled at managing food costs and allocating resources efficiently to optimize kitchen operations and uphold budgetary goals.Team Leadership & Training: Known for training and mentoring kitchen teams, fostering a collaborative and motivated work environment that drives productivity and service excellence.Food Safety & Sanitation: Certified in HACCP, Food Handling, and First Aid, with a rigorous focus on maintaining sanitation and compliance with safety standards.With a Culinary Management Diploma from George Brown College, complemented by certifications in WHMIS, Smart Serve, and CPR, I am dedicated to continuous learning and staying current with culinary best practices. Fluent in both English and Arabic, I bring a global perspective and adaptability to any kitchen environment. I am excited to connect with professionals who share my commitment to quality and innovation in the culinary world.

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  George Brown College

  Restaurant, Culinary, And Catering Management/Manager