Chef Talal

WORK EXPERIENCE

Head chef

Feluka Seafood Restaurant

Riyadh, KSA

08/2022 - Present

Achievements/Tasks

• Created innovative menus resulting in increased customer satisfaction.
• Led a team of kitchen staff, providing training and guidance.
• Implemented cost-saving measures, reducing food and labor costs.
• Ensured strict adherence to food safety regulations, achieving high health inspection ratings.
• Collaborated with suppliers to source high-quality ingredients while managing costs.

Head Chef

Alshaya a Group

Khobar, KSA

12/2019 - 08/2022

Achievements/Tasks

• Managing the kitchen, schedule, hygiene.
• Food safety, Inventory, requisition, follow up with supply chain, forecast.
• Assuring that everything going as per the standards and Alshaya SOPs Making.
• Making sure that all that we serve meets Alshaya’s service quality.
• Audit (inspection of food safety and quality assurance).
• Menu engineering.

Assistant Executive Chef

Bebabel

Qatar, Kuwait, Dubai, Bahrain

01/2017 - 11/2019

Achievements/Tasks

• Developed a comprehensive training program for new kitchen staff, improving efficiency.
• Ensured kitchen hygiene and safety procedures.
• Operation manager, inventory, procurement.
• Set up and updated the menu.
• Cooked and teach the team all recipes and the technique of cocking.

Head chef

Babel

Lebanon, Amchit, Beirut

04/2012 - 10/2016

Achievements/Tasks

• Thrived in high-pressure situations, delivering excellent food quality and service.
• preparation and serving in an International Food kitchen.
• Responsible for all the kitchen facilities
• Introduced & developed new dishes & measured consistency and performance.
• Ensured that all health and safety requirements are met in the kitchen.
• Responsible for food stock control, ordering high-quality vegetables and fish.

Sous-chef

Bonita bay

Batroun, Lebanon

01/2010 - 04/2012

Achievements/Tasks

• Assisted the head chef in menu planning, recipe development, and creating daily specials.
• Supervised and trained kitchen staff members, ensuring efficient operations and maintaining high culinary standards.
• Managed food preparation, cooking, and plating, ensuring consistency, quality, and timely service.
• Conducted inventory management, including ordering and stock control, to minimize waste and optimize ingredient availability.

Chef de Partie

Hotel Auberge de cedre

Arez, Lebanon

06/2009 - 12/2010

Achievements/Tasks

• Prepared and cooked assigned menu items or stations with precision and attention to detail.
• Collaborated with the sous-chef and head chef to develop and execute menu offerings.
• Managed and supervised a specific section of the kitchen, ensuring smooth operations and timely food preparation.
• Maintained cleanliness and sanitation standards in the assigned section, adhering to food safety regulations.
• Supported the team during busy periods, demonstrating efficiency and teamwork to deliver exceptional food quality and service.

Commis chefs

Vita Top Diet Center

Tripoli, Lebanon

08/2008 - 06/2009

Achievements/Tasks

• Assisted in food preparation, including chopping, peeling, and portioning ingredients, under the supervision of senior chefs.
• Operated kitchen equipment and machinery following safety guidelines and proper procedures.
• Supported the kitchen team in maintaining cleanliness and organization of workstations, storage areas, and equipment.

Commis chefs

Le Tournant Hotel

Ehden, Lebanon

01/2004 - 06/2008

Achievements/Tasks

• Assisted in cooking and plating dishes according to established recipes and presentation standards.
• Collaborated with other kitchen staff to ensure timely and efficient completion of tasks during busy periods.
• Actively participated in learning and developing culinary skills, techniques, and knowledge from senior chefs.