Kamil Rigwan
Dubai
Summary
Driven Culinary Professional with strong foundation in kitchen management, team leadership, and culinary creativity. Delivered effective menu planning, food safety, and cost control strategies through exceptional organisational skills and ability to thrive under pressure. Committed to leveraging and enhancing communication, organisational, and problem-solving skills in challenging culinary environments. Driven culinary professional with flair for creativity and innovation in kitchen settings. Skilled in menu planning and team collaboration, bringing fresh perspective to food presentation and taste. Dedicated to elevating dining experiences and enhancing kitchen efficiency.
Overview
2026
2026
years of professional experience
1
1
Certification
Work history
Sous Chef
Margaux Restaurant Souk Al Bahar
Down Town Burj Dubai
- Concept create in Paris by ADF (Alain Ducasse formation) Paris France
Senior Chef de Partie in Hot Kitchen
Grand Hyatt Hotel
Dubai
Chef De Partie
Italian Fine Dining Restaurant Andiamo
Dubai
Demi Chef De Partie
Dubai Creek and Golf Club
1st Commis
Novotel Central Hotel Abu Dhabi
- Service under Jean Yves Salov (Executive Chef)
- Promoted to Demi Chef De Partie
Professional Qualification & Testimonial
Hotel Intercontinental
Colombo
Commis
Hospitality International (Pvt) Ltd
Colombo
Head Chef
Emirates Leisure Retail – Après Italian & French Cuisine Restaurant
Dubai
- 02.2026
- Overlooking, Supervising and Coordinating the activities at the Premier Inn Hotel including the supervision of the kitchen staff, whilst monitoring sanitation practices and following kitchen safety standards.
- Exhibit a proactive willingness to assist in the development of the culinary ethos through project initiatives.
- Organizing and monitoring controls of food quality and develop processes to reduce waste.
- Maintain and track adequate gross margins to generate healthy sales volume.
- Interacting with guests to obtain feedback on product quality and service levels. Reviewing guest satisfaction results and data to identify faults.
- Possess a full working knowledge of cold kitchen preparations and maintain orders with the suppliers and wholesalers while managing the kitchen controllable expenses.
Education
G.C.E Ordinary Level Examination -
Skills
- Purchasing and inventory
Certification
- Certificate HACCP Hygiene from Grand Hyatt Hotel Dubai, U.A.E.
- Cross training in Cost Control Department Dubai Creek and Golf Club
- Colombo Skill Training Course at Hilton International in 1998-2000
- Obtained Silver Medal Live Cooking Team Events at Emirates Salon Culinary in 1997
- Obtained Certificate of Diploma DE Participation by Mr. Schillinger Master Chef at Gastronomique Festival from 29th of January–4th of February 1994
- Obtained Diploma de Participation Sous la Direction de Gaston Christian Ven Manja as Master Chef
- Obtained the certificate from Automate de Gas Conge by Henri Charved as Master Chef on 22nd of April 1993
- Certificate from Jean Brouilly Restaurant by Jean Brouilly as Master Chef in 18th of February 1993.
- Certificate of Service from Jean Francis Beau Fays as Master Chef from 1992-1994
- Certificate of Energy Serving Campaign cum Competition in 1989 at Intercontinental Hotel Colombo, Sri Lanka.
Timeline
Sous Chef
Margaux Restaurant Souk Al Bahar
Chef De Partie
Italian Fine Dining Restaurant Andiamo
Demi Chef De Partie
Dubai Creek and Golf Club
1st Commis
Novotel Central Hotel Abu Dhabi
Professional Qualification & Testimonial
Hotel Intercontinental
Commis
Hospitality International (Pvt) Ltd
Head Chef
Emirates Leisure Retail – Après Italian & French Cuisine Restaurant
- 02.2026
Senior Chef de Partie in Hot Kitchen
Grand Hyatt Hotel