Hani Hybah

Executive Chef with 14 years of experience managing culinary operations within the food and beverage industry. Skilled in kitchen operations, inventory management, and team leadership, with a focus on enhancing guest satisfaction through exceptional service and innovative menu planning. Committed to maintaining the highest standards of food safety and hygiene, with a record of leading culinary teams in luxury hotels, driving revenue growth, and delivering premium dining experiences for VIPs.

Recognized with awards for culinary innovation and guest service, and eager to apply these skills in a fast-paced, high-pressure environment.

Head Chef - Saudi German Hospital

(2022-12)

• Managed a team of 20 chefs to oversee the cafeteria.
• Developed and improved the menu in collaboration with Caterion Catering.
• Trained and developed new trainees.
• Evaluated chefs.
• Personally cooked for VIPs and consultant physicians.

Sous Chef Banquet - Asila Hotel, Luxury Collection

(2020-12 - 2022-11)

• Managed culinary operations meticulously, ensuring timely order fulfillment and delivery.
• Ensured adherence to strict food inventory rotation standards and kitchen equipment safety regulations.
• Managed inventory by overseeing supplies, equipment, and work areas.
• Planned innovative menus to deliver exceptional dining experiences.
• Managed cash receipts meticulously and ensured the security of deposits.
• Oversaw the catering for official events hosted by the French Consulate in Jeddah from 2020 to 2022.
• Provided exceptional service to FC Barcelona, Juventus, and the Japanese national football team, gaining valuable culinary experience from their respective team chefs during their stays at the hotel.

Sous Chef - Asila Hotel Jeddah

(2019-10 - 2020-12)

• Managed and developed the cafeteria, including a complete menu overhaul.
• Introduced a special menu for employees with dietary needs, leading to strong competition between the hotel's restaurants and the cafeteria.
• Participated in the restaurant, 24 open buffet offering a distinctive menu of Saudi cuisine, which resulted in a significant increase in restaurant sales.

Sous Chef - Assella Rocco Forte Hotel

(2017-08 - 2019-10)

• Contributed to a 14% increase in restaurant profits over four years thanks to a single dish, demonstrating exceptional ability to boost revenue through culinary excellence and strategic menu planning at Aubergine restaurant, from 2017 until 2020.

Senior Chef de Partie - Rosewood Jeddah Hotel

(2016-08 - 2017-08)

• Implemented stringent health, safety, and hygiene standards to maintain exceptional service quality.
• Developed and implemented training programs to enhance staff efficiency in hospitality operations.
• Ensured the application of best practices in staff care and guest satisfaction.
• Oversaw the hotel's day-to-day operations, ensuring compliance with industry regulations and hotel policies.
• Successfully promoted the "Hijazi Nights" Ramadan program in coordination with Mr. Mazen Allam, further enhancing the hotel's reputation for providing an authentic cultural experience.

Sous Chef - Mövenpick Hotel Hajer Makkah

(2010-08 - 2014-05)

• Oversaw culinary operations with a focus on quality, cost-effectiveness, and innovation.
• Supervised menu development and ensured compliance with food safety regulations.
• Managed the kitchen and led the team to maintain high standards and efficient productivity.
• Implemented strategic cost control measures to reduce food and labor expenses.