Mohammed Saidul

Chef de Partie with 7+ years of progressive culinary experience in Qatar, with expertise in fine dining, healthy cuisine, Qatari and fusion concepts. Experienced in station management, mise en place, high-volume food production, plating, portion control, inventory management and HACCP food-safety standards. Proven ability to maintain consistent food quality, support junior kitchen staff and deliver efficient service in fast-paced, multicultural kitchen environments.

CHEF DE PARTIE at Mehman Restaurant (2026-06 – Present)

• Manage assigned kitchen section, including mise en place, food preparation, cooking, and plating.
• Ensure dishes are prepared according to approved recipes, portion sizes, and presentation standards.
• Coordinate daily production and service requirements with the kitchen team.
• Monitor food quality, freshness, and consistency throughout service.
• Maintain HACCP, food safety, hygiene, and kitchen sanitation standards.
• Assist with stock rotation, inventory control, waste reduction, and proper food storage.

CHEF DE PARTIE at Angelina Paris – Gate Mall (2025-12 – 2026-06)

• Managed assigned kitchen station, including mise en place, food preparation, cooking, and plating.
• Prepared dishes according to approved recipes, portion sizes, and presentation standards.
• Maintained station readiness and ensured smooth preparation before and during service.
• Monitored food quality, consistency, and presentation throughout daily operations.
• Maintained HACCP, hygiene, food safety, and kitchen sanitation standards.

CHEF DE PARTIE at Tick Restaurant (2025-06 – 2025-11)

• Managed daily mise en place, food preparation, cooking, and plating within the assigned section.
• Ensured consistent food quality, portion control, and presentation standards.
• Supported junior kitchen staff and assisted with maintaining an efficient workflow.
• Coordinated preparation and service requirements during daily operations.
• Maintained food safety, hygiene, and workstation organization standards.
• Supported efficient service during high-volume and busy periods.

CHEF DE PARTIE at La Parrilla Restaurant & Oblaka Restaurant (2025-01 – 2025-06)

Worked across both restaurant concepts under the same company, including operations at The Pearl Qatar.

• Managed assigned kitchen stations, including mise en place, food preparation, cooking, and plating.
• Prepared premium dishes according to fine-dining recipes, presentation, and quality standards.
• Supported multiple kitchen sections according to daily operational requirements.
• Maintained consistency in portion control, food quality, and plate presentation.
• Coordinated with the kitchen team to ensure smooth production and timely service.
• Maintained high standards of hygiene, food safety, and workstation organization.
• Supported efficient kitchen operations during high-volume and busy service periods.

DEMI CHEF DE PARTIE at Seedling Restaurant (2024-02 – 2025-01)

• Prepared healthy and diet-focused dishes according to approved recipes and production requirements.
• Maintained consistency in portion control, food quality, and presentation standards.
• Supported mise en place, daily food preparation, and kitchen production.
• Assisted with stock handling, food storage, and station organization.
• Maintained hygiene, food safety, and kitchen sanitation standards.
• Supported smooth kitchen operations during daily service.

COMMIS III → COMMIS II → COMMIS I at Karak Mqanes (2019-01 – 2023-12)

• Progressed through multiple Commis levels based on performance, experience, and kitchen responsibilities.
• Prepared Qatari and fusion dishes according to established recipes and quality standards.
• Supported mise en place, food preparation, cooking, plating, and daily service operations.
• Assisted senior chefs with station preparation and kitchen workflow.
• Maintained food safety, hygiene, proper storage, and workstation organization standards.
• Developed strong skills in station management, food preparation, teamwork, and high-volume service.

Higher Secondary Certificate – Chittagong, Bangladesh (2018)