CLAUD AFIF OBIED
Abu Dhabi,United Arab Emirates
Summary
Dynamic and results-driven professional with expertise in leadership, team management, and business development. Adept at conducting market research, negotiating contracts, and implementing policies and procedures to optimise operations. Demonstrates exceptional problem-solving abilities, creativity, and interpersonal skills to drive customer satisfaction and operational efficiency. Proficient in Microsoft Office and skilled in food safety, recipe development, and menu planning. Committed to fostering employee growth through effective training while maintaining high standards of service quality.
Overview
35
35
years of professional experience
1
1
Certification
Work history
Executive Chef
Millennium Al Rawdah Hotel
Abu Dhabi, United Arab Emirates
2020.12 - 2026.03
- Led all kitchen operations for 5-star, 270-room hotel with six outlets including All Day Dining, Blue Bar, Rouge Japanese Restaurant, Room Service, and Banquets for up to 600 guests. Oversaw menu development, food quality, cost control, HACCP compliance, procurement, staff training, and event operations, ensuring consistent guest satisfaction and smooth daily kitchen performance.
Executive Chef
Two Seasons Hotel
Dubai, United Arab Emirates
2019.01 - 2020.12
- Managed full kitchen operations for 1,010-room hotel with eight outlets, including La Terrasse All Day Dining, House of Noodles, Sushi Café, and large banquet facilities. Responsible for menu planning, recipe creation, cost efficiency, HACCP standards, staffing, scheduling, purchasing, and maintaining overall culinary quality across property.
Executive Chef
Gloria Hotel
Dubai, United Arab Emirates
2012.07 - 2018.12
- Oversaw all culinary operations for 1,010-room hotel with multiple dining outlets and banquet spaces. Handled menu engineering, food costing, staff training, and HACCP implementation. Led large-scale banquet functions for 500+ guests, managed procurement and market lists, updated menus to meet Dubai and HACCP standards, and ensured consistent food quality, hygiene, and operational efficiency.
Senior Sous Chef
Sheraton Khalidiya
Abu Dhabi, United Arab Emirates
2004.09 - 2012.06
- Supervised daily kitchen operations, food production, and quality assurance while supporting menu updates aligned with Starwood standards. Trained and led culinary team, ensured HACCP compliance, audited suppliers, managed requisitions and cost control, and oversaw hygiene, safety, and preparation for large conventions and events.
Head Chef
Arlequin Restaurant
Abu Dhabi, United Arab Emirates
1998.07 - 2004.02
- Directed kitchen operations, staff organization, and production for oriental and continental buffets. Managed preparation of hot and cold items, oversaw in-house production and meat handling, ensured hygiene standards, reduced wastage, and handled requisitions for outlet.
First Commies
Safita Al Sham Hotel
Safita, Syria
1998.04 - 1998.07
- Prepared mixed grills, oriental salads, and banquet items while completing cross-training in continental cuisine and store operations to expand culinary knowledge.
Kitchen Helper
En Al Haddad Restaurant my Father Business
Safita
1991.01 - 1995.01
- Provided basic kitchen support and food preparation during peak summer periods.
Education
Bachelor’s Degree - Hotel Management
Higher Institute of Hospitality
SyriaSkills
- Recipe modification
- Decision-Making expertise
- Special dietary requirements understanding
- Supply chain optimization
- Technical food photography
- Food presentation artistry
- Quality control expertise
- Crisis management competency
- Profit margin enhancement
- HACCP certification
- Asian cuisine proficiency
- Sanitation regulations compliance
- Conflict resolution in kitchen
- Time management mastery
- Gourmet cooking
- Seasonal ingredients utilisation
- Signature dish creation
- Kitchen team training
- Food hygiene enforcement
- Kitchen management
- Food preparation techniques
- Cost reduction
- Stock rotation
- Quality Assurance
- Payroll and scheduling
- Budgeting and cost control
- Food safety compliance
- Commercial budgeting
- Catering experience
- Staff training and development
- P&L analysis
- Recipe creation
- Customer satisfaction focus
- Mediterranean cuisine mastery
- Kitchen efficiency improvement
- Culinary creativity
Personal Information
Title: EXECUTIVE CHEF
Languages
English
Fluent
Arabic
Fluent
Certification
Certifications & Trainings
Level 4 HACCP Training
Pic Level 3 Training International and Local
Internal Auditor by BSS World
Al Urgent Training by BSS World
Train the Trainer by Gloria
F&B Academy by Starwood Hotel in Dubai
Advance FOOD HYGIENE Training (Level 4) By TUV
HACCP Implementation and Certification Training by TUV
HACCP Auditing Training by TUV
Basic FOOD HYGIENE Training
Essential Food Safety
Starwood Brand Immersion Training
I Am Sheraton
The Sheraton Experience
A Great Service Culture
Timeline
Executive Chef
Millennium Al Rawdah Hotel
2020.12 - 2026.03
Executive Chef
Two Seasons Hotel
2019.01 - 2020.12
Executive Chef
Gloria Hotel
2012.07 - 2018.12
Senior Sous Chef
Sheraton Khalidiya
2004.09 - 2012.06
Head Chef
Arlequin Restaurant
1998.07 - 2004.02
First Commies
Safita Al Sham Hotel
1998.04 - 1998.07
Kitchen Helper
En Al Haddad Restaurant my Father Business
1991.01 - 1995.01
Bachelor’s Degree - Hotel Management
Higher Institute of Hospitality