Ali Sayed

A passionate and highly accomplished Sous Chef with over 15 years of culinary expertise across luxury hotels, fine dining restaurants, and high-volume catering environments in Egypt and Saudi Arabia. Specialized in Italian cuisine, professional dough development (Head Pizzaiolo), and kitchen production management. Proven track record in implementing ISO 22000 food safety standards, optimizing food costs, controlling waste, and leading diverse kitchen teams to deliver exceptional culinary experiences.

Sous Chef at Al-Iktmal Company for Food and Beverages (2022-06 – 2025-06)

• Managed daily kitchen operations, ensuring top-tier food quality, consistency, and presentation across branches.
• Supervised and trained kitchen staff on food preparation, execution, and professional kitchen workflows.
• Implemented strict food cost controls and inventory management to minimize waste and maximize profitability.
• Ensured full compliance with food safety, hygiene, and local municipality health regulations.

Chef De Partie (CDP) at Royal Maxim Kempinski (2021-01 – 2021-12)

• Led the hot kitchen and Italian section operations at the luxury "Bonbonne" outlet.
• Supervised junior commis chefs and handled prep lines to ensure seamless service during high-volume peak seasons.
• Maintained Kempinski's elite international food quality and luxury presentation standards.

Head Pizzaiolo / Kitchen Supervisor at Il Tavolino Restaurants (2015-04 – 2020-12)

• Acted as the Kitchen In-Charge, specializing in authentic Italian pizza and pasta departments.
• Formulated and adjusted high-hydration pizza dough recipes and managed traditional stone oven operations.
• Monitored ingredient quality, managed suppliers, and optimized the section's daily food costs.

Head Chef (Pizza & Pasta Section) at Casanova Restaurant (2014-01 – 2015-03)

• Directed the pizza and pasta production line, managing a dedicated team of line cooks.
• Designed and introduced new pizza variations to the menu, increasing seasonal sales.

Demi Chef de Partie at Shams Imperial Hotels & Resorts (2011-04 – 2012-04)

• Worked within the international and Italian dining sections of the resort, ensuring high-standard buffet and à la carte execution.

Demi Chef de Partie at Sheraton Hotel (Sheraton Intercontinental Collection) (2010-01 – 2011-12)

• Prepared high-quality dishes within the hotel's specialized sections under strict 5-star culinary protocols.

Demi Chef de Partie at Children's Cancer Hospital 57357 (2009-11 – 2010-03)

• Prepared specialized, hygienic, and nutritious meals for patients under rigorous clinical food safety supervision.

Commis 1 (First Chef) at Bon Appétit Restaurants (Bon Petit Restaurant Group) (2008-06 – 2009-08)

• Handled daily food prep, station setup, and assisted the station chef during high-pressure shifts.

Trading Diploma – Helwan Secondary School (2000-01 – 2004-12)