Hicham Hsainou
Dubai
Summary
Motivated Kitchens & Restaurant leader with 12 years of management experience. Recognized for assessing operational needs and developing solutions to save costs, improve revenues, and drive customer satisfaction. Resourceful and well-organized with excellent leadership and team building record.
Overview
16
16
years of professional experience
Work History
Head Chef & Partner
Kintsugi F&B Consultancy
Dubai
02.2025 - Current
- Developed and launched new menu concept for the company's first client "Garum Restaurant & Bakery LLC" overseeing product development, equipment setup, staff training plan, supply chain coordination.
- Acted as operational support during the client's opening phase, contributing to a successful launch.
- Worked in line with the marketing team to execute the grand opening campaign from culinary aspect.
- Drove a successful grand opening where BOH and FOH communication ran smooth and guest experience exceeded client's expectations.
Head Chef
Independent Food Company
Dubai
10.2024 - 02.2025
- Designed and executed a project focused on inventory optimization. By implementing new tracking and analysis methods, I played a key role in reducing variances and bringing hidden food costs to light, directly improving bottom line profitability.
- Directed daily operations, including receiving, storage, prep per section workflow, food safety and hygiene compliance while providing training and guidelines as needed.
- Optimized recipe procedures and introduced sous vide techniques, which decreased ticket timings and enhanced flavour and shelf life.
- Managed the launch of new products, from marketing coordination, to product development, SOP's, staff training.
- Supported the Grand Opening of Parkers in Dubai Hills Mall and the Pop up in Al Marmou.
- Attended weekly business meeting and assisted the senior management with decision making from Culinary operation side.
Head Chef Research & Development
Kitopi
Dubai
08.2021 - 09.2024
- Leading the fat brands expansion in the GCC market from Onboarding, staff training, Market list assessments, to overseeing the overall performance.
- Working closely with Brand managers, Area chefs & SK managers to reduce contact rate, improve quality of final product, and to ensure staff growth.
- Conducting random visits to Central & satellite kitchens to audit, assist the OPS team with the daily challenges and evaluate the performance.
- Leading the GCC market contact rate action plans and ensure execution is done productively.
- Developing new dishes for LTO's and strategies to bring back the identity of the brands.
- Successfully Launched 22 openings in the period of 5 months.
Brand Chef
IHealthy International
Dubai
05.2020 - 05.2021
- In charge of all branches production, quality performance, staff training and P&L.
- Laying out training plan strategies to kitchen managers along with constant evaluations to ensure overall performance efficiency.
- Maintained high scores of food safety & quality audits by working closely with the team and monitoring their JD's compliance.
- Wastage decreased by 35% using software system data to balance production quantities and orders volume.
- Increased sales by 45% since joining date and footfall by 28%.
- Overseeing daily purchase orders while encouraging the practice of quality check throughout the branches.
- Conducting monthly inventories with action plan on how to reduce restaurant expenses.
- Menu development creating new dishes suitable and profitable & in line with the concept of the brand.
Head Chef & Restaurant Manager
Alshaya Co Deandeluca
Dubai
01.2018 - 05.2020
- Monitor service and food production standards in the outlet. Coordinate with the Managers, to take corrective action when necessary.
- Establish and implement performance standards for the Kitchen and work closely with the Managers to establish and maintain a streamlined and efficient operation.
- Establish, implement and monitor performance for the stewarding Operation in the Kitchen and the Restaurant to achieve the highest possible hygiene standards, minimize operating equipment breakage and streamlined and efficient resources and equipment flows.
- Conduct frequent and thorough audits on operations. Frequently verify that only fresh products are used in Food preparation.
- Test Food while being demanding and critical when it comes to Food quality.
- Work closely with the Managers to ensure that operating equipment is cared for to maximize its useful life and to minimize breakage.
- Train Sous Chefs and CDP'S on food cost & cooking techniques, implementing standard recipes, pick up charts and all the necessary materials to reach consistency in the final product.
Restaurant General Manager
Wagamama RMAL Hospitality
Dubai
05.2016 - 12.2017
- Controlled operations by developing effective policies, creating high standards and working to make adjustments when appropriate.
- Ensured an outstanding dining experience by regulating presentation, taste, service and atmosphere for all guests.
- Develop ways to cultivate a regular customer pool. Followed all appropriate health code and local jurisdiction. Food handling requirements, maintain food safety certifications, and model exemplary food health safety practices to employees.
- Implemented new and innovative solutions to problems in the restaurant industry; use technology and social media to develop new ways to engage with customers; think; beyond what has already been done to create an even more productive establishment.
- Developed strategies to entice customers, including marketing plans, advertising campaigns, community outreach programs and research.
- Led the restaurant to achieve new and greater goals in order to stand above the competition within the industry.
Head Chef
Wagamama RMAL Hospitality
Dubai
09.2014 - 04.2016
- Ensuring promptness, freshness and quality of dishes and coordinating cooks' tasks.
- Designing new recipes, planning menus and selecting plate presentation.
- Reviewing staffing levels to meet service, operational and financial objectives.
- Hiring and training kitchen staff, such as cooks, food preparation workers and dishwashers.
- Performing administrative tasks, taking stock of food and equipment supplies, and doing purchase orders.
- Setting and monitoring performance standards for staff.
- Obtaining feedback on food and service quality, and handling customer problems and complaints.
- Implementing hygiene policies and examining equipment for cleanliness.
Sous Chef
Wagamama RMAL Hospitality
Dubai
04.2010 - 12.2013
- Set up and stocking stations with all necessary supplies.
- Prepare food for service (e.g. chopping vegetables, butchering meat).
- Cook menu items in cooperation with the rest of the kitchen staff.
- Answer, report and follow executive or Head Chef's instructions.
- Clean up station and take care of leftover food stock inventory appropriately.
- Ensure that food comes out simultaneously, in high quality and in a timely fashion.
- Comply with nutrition and sanitation regulations and safety standards.
Education
Associate of Arts - Culinary Arts Diploma in Hospitality & Professional Cookery
ICCA (International Center of Culinary Arts)
DubaiSkills
- Communication skills
- Time management
- Attention to detail
- Risk management
- Self-motivation
- Team collaboration
- Client assessment
- Training and development
- Food safety expertise
- Menu design
- Inventory control
- Compliance with food safety
- Kitchen operations management
- Staff training and development
- Quality control methods
- Cost reduction strategies
- Restaurant marketing
Languages
Arabic
Native language
English
Proficient (C2)
C2
French
Proficient (C2)
C2
Timeline
Head Chef & Partner
Kintsugi F&B Consultancy
02.2025 - Current
Head Chef
Independent Food Company
10.2024 - 02.2025
Head Chef Research & Development
Kitopi
08.2021 - 09.2024
Brand Chef
IHealthy International
05.2020 - 05.2021
Head Chef & Restaurant Manager
Alshaya Co Deandeluca
01.2018 - 05.2020
Restaurant General Manager
Wagamama RMAL Hospitality
05.2016 - 12.2017
Head Chef
Wagamama RMAL Hospitality
09.2014 - 04.2016
Sous Chef
Wagamama RMAL Hospitality
04.2010 - 12.2013
Associate of Arts - Culinary Arts Diploma in Hospitality & Professional Cookery
ICCA (International Center of Culinary Arts)