Anas Farag

Executive Chef with 30+ years of experience leading hotel, hospital, and corporate catering kitchens in Saudi Arabia and Egypt. Skilled in menu development, team leadership, food safety, cost control, and inventory management across high-volume operations.

Executive Chef - Tamimi Global Co. Ltd. (Saudi Electricity Company Site) - Riyadh, Saudi Arabia

(2021-11)

• Lead daily kitchen operations, scheduling and directing chefs, cooks, and support staff
• Develop menus around customer preferences, maintaining quality while controlling food costs
• Enforce food safety and hygiene standards; reduce waste through purchasing, stock, and portion controls

Executive Chef - Tamimi Global Co. Ltd. (Saudi Aramco – EWPL Area 1) - Riyadh, Saudi Arabia

(2014-12 - 2021-10)

• Managed kitchen operations at a Saudi Aramco facility, delivering consistent meals to client standards
• Supervised, scheduled, and trained staff; developed rotating menus to meet client needs
• Controlled inventory and food costs, upheld safety standards, and earned a Certificate of Appreciation from Saudi Aramco

Executive Chef - Tamimi Global Co. Ltd. (King Khaled Eye Specialist Hospital) - Riyadh, Saudi Arabia

(2013-06 - 2014-11)

• Directed hospital kitchen operations, delivering safe, high-quality meals in a healthcare environment
• Scheduled and trained staff, assigning duties to support smooth daily service
• Managed purchasing, stock, and food costs; earned a Certificate of Appreciation from King Khaled Eye Specialist Hospital

Sous Chef - Holiday Inn Olaya - Riyadh, Saudi Arabia

(2010-02 - 2013-06)

• Oversaw food preparation, team workflow, and order coordination to meet hotel quality and service standards

Sous Chef - Kingdom Hospital - Riyadh, Saudi Arabia

(2003-01 - 2010-01)

• Supported kitchen leadership and operations, supervising staff while controlling food costs, hygiene, and waste

Demi Chef - Sahara Riyadh Airport Hotel (Saudi Hotels & Resort Areas Co.) - Riyadh, Saudi Arabia

(2002-03 - 2004-12)

• Managed an airport hotel kitchen section, maintaining food quality, service, hygiene, and stock standards

Chef de Patie - Americana – The Egyptian Co. for International Tourist Projects S.A.E. (Fish Market Restaurant) - Egypt

(2001-08 - 2002-02)

PRE-OPENING EXPERIENCE

• Led the Fish Market restaurant kitchen section and was recognized as a distinguished employee

Chef de Patie - Dream Beach - Sharm El Sheikh, Egypt

(2001-04 - 2001-08)

• Managed kitchen section operations during pre-opening, maintaining quality and timely service

Premier Commis - The Three Corner – Rehana Red Sea - Egypt

(2000-05 - 2001-03)

• Supported station setup and food production for a new resort opening

Premier Commis - Movenpick Hotel - Egypt

(1999-08 - 2000-04)

• Prepared food to international hotel standards in a high-volume kitchen

Premier Commis - Lido Hotel - Giza, Egypt

(1996-10 - 1999-07)

• Prepared dishes to hotel standards and earned recognition as an exemplary, trustworthy employee

2nd Commis - Helnan Shepheard - Cairo, Egypt

(1995-08 - 1996-09)

• Assisted senior chefs with daily preparation while developing core culinary skills

3rd Commis - Intercontinental Hotel - Hurghada, Egypt

(1994-02 - 1995-07)

• Supported food preparation and kitchen hygiene in a five-star hotel kitchen

First Class Chef Professional Skill Certificate - Hotels and Tourism, Ministry of Manpower & Immigration (2001)

Diploma - Ministry of Higher Education (1997)