Abubakr Mohamed Eltaib Nasier Abu

Highly accomplished and internationally experienced Chef with over 25 years of expertise in luxury hospitality, diplomatic catering, and international organizations. Proven track record at prestigious institutions including Hilton, Corinthia (Burj Al-Fateh), and UN Missions. Expert in menu engineering, high-volume kitchen management, food safety standards (HACCP), and diverse international cuisines.

Adept at delivering premium culinary experiences for VIPs, corporate executives, and diplomatic personnel.

Catering & Kitchen Supervisor - UNITAMS (United Nations Integrated Transition Assistance Mission in Sudan) - Sudan

(2022-10 - 2023-01)

Contract position

• Oversee food preparation and catering logistics for UN international staff and diplomatic delegates.
• Enforced strict international food safety, sanitation, and supply chain management protocols.

Head Chef / Kitchen Manager - Tara Sports Center | Al-Mamoun Industrial & Trading Co. Ltd - Sudan

(2021-06 - 2022-10)

• Managed daily kitchen operations, catering high-end menus for sports center members and corporate guests.
• Supervised kitchen staff, ensuring strict adherence to health, safety, and hygiene regulations.

Inflight Catering Chef – Business Class - Tarco Aviation Catering (Business Class Division) - Sudan

(2022-02 - 2022-08)

• Prepared and curated premium culinary offerings tailored for business class airline passengers.
• Maintained rigorous quality control and food presentation standards according to aviation regulations.

Relief Chef / Catering Specialist - UNAMID (African Union-United Nations Mission in Darfur) - Darfur

(2019-01 - 2019-01)

1 Month Deployment

• Delivered high-quality meal services for peacekeeping forces under high-pressure, remote field conditions.
• Managed strict dietary requirements and food ration compliance according to UN standards.

Executive Catering Chef - Zain Telecommunications (Catering Contract) - Sudan

(2017-02 - 2018-12)

• Directed corporate catering operations, managing menus for executive events and daily staff dining.
• Controlled kitchen budgeting, food costing, and inventory procurement efficiently.

Diplomatic Chef / Head of Catering - Embassy of the Republic of Sudan – Jakarta, Indonesia - Jakarta, Indonesia

(2010-02 - 2010-12)

• Managed the official kitchen of the Sudanese Embassy, catering for international diplomats and high-profile state events.
• Showcased Sudanese and international cuisines to global dignitaries with elite presentation.

Sous Chef / Senior Chef de Partie - Burj Al-Fateh Hotel (Corinthia Khartoum) - Khartoum, Sudan

(2008-05 - 2010-01)

• Operated within a 5-star luxury hotel environment, supervising specialized kitchen stations.
• Ensured all food production met strict luxury hospitality standards and guest satisfaction.

Chef de Partie - Hilton Khartoum Hotel - Khartoum, Sudan

(2006-05 - 2007-05)

• Handled culinary operations at a globally renowned international hotel chain, ensuring global brand consistency.
• Trained junior kitchen staff on cooking techniques, food safety, and station organization.

Senior Line Cook / Station Chef - Al-Qasr Hotel Khartoum Bahri (Juma Al-Juma Company) - Khartoum Bahri, Sudan

(2004-01 - 2005-11)

• Supervised food prep and execution during high-volume banquets and daily hotel restaurant services.

Commis Chef / Demi Chef de Partie - Al-Qasr Hotel Khartoum Bahri (Daewoo Korean Corporation) - Khartoum Bahri, Sudan

(1997-06 - 2002-05)

• Developed foundational culinary skills under international Korean management, focusing on global hospitality metrics.

Senior Chef / Culinary Specialist - SAYGA Flour Mills (DAL Group) & Ozone Restaurant - Khartoum, Sudan

(2011-05 - 2015-03)

• Contributed to culinary development and high-standard food preparation at Ozone, one of Khartoum's premier dining spots.
• Utilized premium ingredients to innovate recipes and enhance menu diversity.