Faizy Faris

As a highly skilled Executive corporate Chef /research and development executive chef with interest. My experience aligns well with the qualifications.in particular my role as an Executive Chef at most of the company, and I am certain I would make a valuable addition to your organization.

With more than 5 years' experience as an Executive Chef, culinary manager I am adept in employee supervision, team leadership, and time management. Moreover, while my on-the-job experience has afforded me a well-rounded skill set, including first-rate communication and motivational skills, I excel at:

• Cost controlling
• Budgeting and cost analysis
• Menu planning
• Hiring and training
• Team building
• Quality control inspections

Marketing and sales In addition to my experience and personal qualities, I have a solid educational foundation and a passion for international cuisine, specifically continental and Italian. I am extremely enthusiastic about my own catering and other restaurant and hotel would welcome the opportunity to contribute to your continued success.

Please review my attached resume for additional details regarding my expertise and career achievements. I will follow up to request an appointment to discuss how my experience and background meets your needs.

Thank you for your time and consideration.

Sincerely,

Pal hotel group and restaurants2022/08as a (Executive chef/ CULINARY DEVELOPER. Till date 

/flight catering operation /handling central kitchen and chain restaurant Italian and American brand /Maintain quality/ controlling food cost/menu planning/menu developing/prevent hazard issue /event planning /staff scheduling /food safety training /new dish creating

Gritty food company /fine dine/ qsr/casual dine /culinary manager2020 Aug. to 2022 Aug.

Daily meeting discusses food safety and quality

Maintain sop and cost and hygiene. Handling guest complain /staff scheduling. New dish creating. Menu developing /menu planning

International Food Company EXECUTIVE CHEF/ culinary manager since MARCH 2016 to 2020 MAY (ksa) royal family palace

Menu planning /discuss daily with dietician about new dish / hygiene maintain/focusing all food safety processors. Menu engineering /scheduling staff /

Southern Franchise Company in uae as a culinary manager since 2015 Feb. to 2016 Jan.

Sop /cost/event /buffet/ qsr/casual dine/hygiene

Lexington hotel qatar2013July to 2014 June’ executive chef

Maintain quality/cost/hygiene/sop/menu develop

Nesma Trading (major contract of Armco Company Saudi) Sous Chef Apr 2012 to March 2013.

PRODUCTION PLANNING/ MENU DEVELOPING

Le Meridian (Marriott group) Mecca Junior Sous chef FEB 2010 to Dec 2011.

Menu planning/cost planning/production planning/hygiene maintain/quality controlling/portion control/staff scheduling/pre-production planning.

Bahrain Petroleum Company as a Junior Sous Chef Aug2008 Aug2009.

Sop following/checklist maintain/hygiene maintain/staff scheduling/production planning

Bageecha Fine Dine Restaurant Commissary chef Jan 2002 To Feb2008.

Line cook/production/ quality maintain

EMBA fromaims India (Mumbai) 2019

B.COM from NAGALAND UNVERSITY 2012. (Graduation)

Diploma in Hotel Management –Mumbai collage of Hotel Management and Catering Technology 2007