Imran Abdul
Executive Chef | Five-Star Hotel & Banquet Operations | ATS-Friendly CV
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About
Executive Chef with 25+ years of international experience in luxury hotels, clubs and large-scale catering across Saudi Arabia, Pakistan, Africa and Central Asia. Expertise includes five-star hotel operations, banquet production, fine dining, menu engineering, HACCP compliance, food cost control, procurement, SOP implementation and leadership of multicultural kitchen teams.
Experience
Executive Chef at Tamimi Global (NEOM) (2024-01 – Present)
Led culinary operations, ensured HACCP compliance, managed banquet and restaurant production, controlled food cost, developed menus, trained teams and maintained high guest satisfaction.
Executive Chef at Jacaranda Family Club (2019-01 – 2024-12)
Led culinary operations, ensured HACCP compliance, managed banquet and restaurant production, controlled food cost, developed menus, trained teams and maintained high guest satisfaction.
Executive Chef at Latrium Restaurant (ChenOne) (2017-01 – 2019-12)
Led culinary operations, ensured HACCP compliance, managed banquet and restaurant production, controlled food cost, developed menus, trained teams and maintained high guest satisfaction.
Regional Chef at BOL Media Group (2015-01 – 2016-12)
Led culinary operations, ensured HACCP compliance, managed banquet and restaurant production, controlled food cost, developed menus, trained teams and maintained high guest satisfaction.
Executive Chef at Ramada Hotel (2009-01 – 2014-12)
Led culinary operations, ensured HACCP compliance, managed banquet and restaurant production, controlled food cost, developed menus, trained teams and maintained high guest satisfaction.
Sous Chef at Cresta Hospitality (2007-01 – 2008-12)
Led culinary operations, ensured HACCP compliance, managed banquet and restaurant production, controlled food cost, developed menus, trained teams and maintained high guest satisfaction.
Sous Chef at Kyrgyzstan Hotel & Tower (2005-01 – 2006-12)
Led culinary operations, ensured HACCP compliance, managed banquet and restaurant production, controlled food cost, developed menus, trained teams and maintained high guest satisfaction.
Executive Chef at Mehran Hotel (2004-01 – 2005-12)
Led culinary operations, ensured HACCP compliance, managed banquet and restaurant production, controlled food cost, developed menus, trained teams and maintained high guest satisfaction.
Assistant Chef at Salt 'N' Pepper Restaurants (1998-01 – 2004-12)
Led culinary operations, ensured HACCP compliance, managed banquet and restaurant production, controlled food cost, developed menus, trained teams and maintained high guest satisfaction.
