Riyad is an experienced executive chef seeking a new position. He has a passion for food and cooking. As an executive chef, he leads by example with high standards in cooking, customer service, and kitchen management. Riyad aims to minimize food waste and ensure strict hygiene practices. He provides training to staff, conducts performance reviews, and works to develop a positive team environment. Riyad's experience includes roles as an executive chef and culinary trainer, where he taught cooking skills and food safety. He is qualified in culinary arts, food safety, and has received additional training in areas like time management, health and safety, and food production.

1. Executive chef
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PERSONAL STATEMENT
A hardworking, motivated and enthusiastic Executive Chef who has a real passion for food, and who is sure to
exceed your customer’s expectations. Riyad,s leadership style is to always lead by example in observing standards,
rules and regulations. he has a unique method of cooking, and is well placed to improve the standards of cuisine in
your kitchen, and to operate it at a healthy profit margin. By possessing extensive knowledge of all the rules and
regulations concerning personal hygiene and appearance, he is able to ensure strict compliance with the highest
standards. he is not only a strong leader but is also a good team player who has the experience required to create a
stimulating, positive and energetic working atmosphere. Right now he is eager to further develop his career with a
leading company, and is looking for a suitable position with an employer who is looking to recruit the best and
brightest people.
Managing Culinary Dynamic Smart
Schedule optimization Dish specification Exceptional host Food ideas
Supervising Food sampling Leading by example New recipes
Leadership skills International recipes Inspiring people Problem solving
Business management Kitchen management Team player Effective planning skills
Achieving food margins Special diets Commercial judgment Innovative
People management Induction training Positive attitude Resourceful
CAREER HISTORY
King Abdul Aziz university –Faculty of Hospitality
Executive chef and culinary art trainer
Responsible for leading by example by demonstrating high standards of cooking and customer service at all times.
Also in charge of minimizing wastage at all stages of food production and for instilling in staff a culture of essential
hygiene practices connected with food cooking, storage and meal preparation.
Duties
 Teach low-income participants the basics of food and kitchen safety, food preparation, and making
healthy choices and substitutions when cooking, according to the highlighted objectives of each lesson.
Curriculum is provided by Cooking Matters.
 Choose recipes that demonstrate key nutrition, food budgeting, and food preparation lessons each week.
Recipes are provided by Cooking Matters, or chefs can supply their own, provided they adhere to Cooking
Matters’ criteria (healthy and low-cost).
 Assign participants kitchen tasks that allow each individual to gain hands-on practice and improve their
cooking skills.
 Supervise participants in the kitchen, encouraging proper technique and gently correcting as needed.
Riyad Abdeen ,King Abdulaziz University Faculty of Hospitality
Mob : 0507827282 Email : syrchef@hotmail.com

2.  Facilitate class discussions on each cooking or food safety message, allowing participants to brainstorm
how they might put new behaviors into action, discuss barriers to adopting new behaviors, and share
ideas with their peers for overcoming barriers.
 Conducting regular staff performance reviews and taking appropriate action to rectify any deficiencies.
 Making sure that all food which is presented to clientele is done so in a timely manner and in the correct
sequence.
 Giving both positive and negative feedback to kitchen staff on a daily basis.
 Providing appropriate training for all members of staff.
 Ensuring that all cleaning rotas duties are carried out properly and that relevant administrative records
are updated.
 Checking quantity and quality of food received from suppliers, and then writing food cost reports for
senior managers.
 Processing invoices on a weekly basis and ensuring that any outstanding bills are paid in full and on time.
 Developing and maintain good working relationships throughout the catering team.
KEY COMPETENCIES
 Able to manage a diverse team as well as priorities and organize a large workload.
 Handling emergency situations i.e. having to produce large amounts of extra meals at the last minute.
 Experience of food manufacturing, food production, as well as restaurant and catering work
environments.
 Ability to foresee and recognize potential problems before they occur and to plan for them accordingly.
ACADEMI QUALIFICATIONS
 Bachelor in finance
 Diploma in culinary art
 Diploma in food safety
EXECUTIVE TRAINING
 Time Management
 Sales Recruitment
 Edexel Workshop
 Health and safety
 Qualified learning facilitator level 1
 Qualified learning facilitator level 2
 Lainox system training equipments
 Key to personnel effectiveness
 Conflict management
 Opening /reopening hotels
 Improving business performance
 Safety food
 Micros system
 Effectively managing F&B operations
 Food safety level 2
 Food safety level 3
 BLS (CPR-AED)
REFERENCES ( Available on request )
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