MAZEN ALARAJ
Executive chef
Riyadh,Riyadh
Each small task of everyday life is part of the total harmony of the universe.
Saint Thérèse de Lisieux
Work Preference
Work Type
Full TimeLocation Preference
On-SiteImportant To Me
Career advancementWork-life balanceCompany CultureFlexible work hoursPersonal development programsHealthcare benefitsPaid time offTeam Building / Company RetreatsPaid sick leaveStock Options / Equity / Profit SharingSummary
Executive Chef with 25+ years of international culinary leadership in 5-star hotels and luxury hospitality. Proven success in launching multi-outlet kitchen operations, managing high-performance teams (up to 90 staff), and executing large-scale banquet functions. Expertise in diverse cuisines (Western, Asian, Gulf, Mediterranean) and pre-opening hotel projects. Experienced restaurant consultant in Riyadh and trained in advanced culinary techniques in Spain. Strong focus on cost control, kitchen design, staff development, and guest experience.
Overview
31
31
years of professional experience
7
7
Certification
Work History
Executive Chef
Fairmont Hotel Riyadh
Riyadh
01.2018 - Current
- Led all 6 hotel outlets including Michelin starred restaurant and banquets.
- Managed IRD for 298 hotel rooms.
- Regional Winner in many categories.
- Managed Al Orjouan Restaurant (550 seats), rated #1 on TripAdvisor and best performer in revenue.
- Led a team of 25 chefs, focused on fine dining quality and consistency.
- Directed kitchen operations for 2 hotel properties (Le Royal Hotel & Suites).
- Managed catering for up to 300 guests and oversaw 3 F&B outlets.
- Executed pre-opening for centralized kitchen (serving 250+ rooms & 6 meeting spaces).
- Handled banquets for up to 1,500 pax and regular catering for 700.
- Supervised 21 chefs for large-scale catering and VIP events.
Chef de Cuisine
Ritz Carlton Palace
Riyadh
10.2016 - 01.2018
Executive Chef
HMH Hotel Group
Riyadh
06.2012 - 10.2016
Banquet Sous Chef
Four Seasons Hotel
Syria
09.2010 - 06.2012
Restaurant Sous Chef
Four Seasons Hotel
Syria
01.2007 - 01.2010
Head Chef
Princess Palace Hotel
Damascus
01.2006 - 01.2007
Head Chef
Arena Hotel Company
Amman
01.2005 - 01.2006
Chef de Partie → Head Chef
Le Meridien Hotel
Syria / Saudi Arabia
01.1995 - 01.2004
Education
Diploma of Higher Education - Hotel Management
01.1996
Skills
- Multi-outlet Kitchen Operations
- International Cuisine Expertise
- Team Leadership & Training
- Pre-opening Planning & Design
- Budgeting & Cost Control
- Menu Development & Food Styling
- Health & Safety (HACCP Certified)
- Software: MS Office, Scala, FBM, Bayan, Onex, Bayzat
- Development, planning and execution of varied menus and food production
- Demonstrated ability to manage food cost and waste ratios
- Development and monitoring of financial budgets
- Efficient management of food and labor costs, sales, profit and inventory control
- Recruitment, training, managing and inspiring multi-cultural staffs
- Organization and management of schedules and work assignments
- In depth knowledge of equipment and supplies
- Extensive experience in catering and banquet functions
- HACCP Certified; teach and enforce health and safety procedures
- Continuously focus on learning new technique and enhancing my skills
- Very good experience in new kitchens designing for new opening hotels
Certification
HACCP Certified
Languages
Arabic
Bilingual or Proficient (C2)
English
Advanced (C1)
Personal Information
I am an Executive Chef with over 25 years of international experience leading culinary operations in luxury hotels and high-end hospitality.
My career is built on a blend of Mediterranean roots, French discipline, and global inspiration — shaped further by an immersive European culinary training experience in 2025, where I explored seven Spanish cities and gained insight from nine Michelin-starred restaurants.
I specialize in multi-outlet kitchen leadership, fine dining development, high-volume banqueting, and building strong, high-performing culinary teams.
My work has earned recognition among the Top 50 Talented Chefs in the Middle East and a shortlist nomination for Executive Chef of the Year 2025.
At Fairmont Riyadh, I focus on elevating guest experiences through innovation, precision, and strong mentorship, while driving creative concepts and sustainable kitchen practices.
Accomplishments
- Awards Selected among the Top 50 Talented Chefs in the Middle East (2024)
- Shortlisted for Executive Chef of the Year 2025 by Hotelier
- Re-designed kitchen stations and equipment placement which increased productivity and enhanced workflow processes in Fairmont Riyadh.
- Reduced food costs by 4% by sourcing and securing new local supplier.
- Collaborated with team of 4 michelin star chefs in Fortune Forum gala dinner event 2025.
- Designed whole Zero waste new menu, for 500 staff members which reduced 35% of the food cost consumption in Fairmont Riyadh.
Work Availability
monday
tuesday
wednesday
thursday
friday
saturday
sunday
morning
afternoon
evening
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Affiliations
- ACCOR F&B group committee
Software
Microsoft Office Suite Word Excel PowerPoint
Design tools for menus (Canva)
MC / Material Control (Procurement & inventory)
Future log (Procurement & inventory)
Bayzat ( Human recourse App)
Interests
Culinary innovation
Gastronomy and food trends
International cuisines
Menu engineering
Sustainable and zero-waste cooking
Culinary competitions trainer
Food photography and cooking Videos maker
Traveling & discovering new culinary cultures
Timeline
Executive Chef - Fairmont Hotel Riyadh
01.2018 - Current
Chef de Cuisine - Ritz Carlton Palace
10.2016 - 01.2018
Executive Chef - HMH Hotel Group
06.2012 - 10.2016
Banquet Sous Chef - Four Seasons Hotel
09.2010 - 06.2012
Restaurant Sous Chef - Four Seasons Hotel
01.2007 - 01.2010
Head Chef - Princess Palace Hotel
01.2006 - 01.2007
Head Chef - Arena Hotel Company
01.2005 - 01.2006
Chef de Partie → Head Chef - Le Meridien Hotel
01.1995 - 01.2004
Hospitality and Tourism Management Institute - Diploma of Higher Education, Hotel Management