MUHAMMED SARICI
DUBAI
Summary
Dynamic Sous Chef with over 10 years of culinary expertise, specializing in high-quality dish preparation and comprehensive kitchen management. Proven ability to enhance guest satisfaction through innovative menu design and effective stock control practices, utilizing FIFO systems to minimize waste. Recognized for successfully leading teams while ensuring strict adherence to food safety standards and maintaining meticulous presentation. Committed to leveraging culinary skills and leadership capabilities to elevate the dining experience and drive operational excellence.
Overview
17
17
years of professional experience
1
1
Certification
Work History
Sous Chef
Billionaire Dubai
07.2020 - 05.2025
- Oversaw the kitchen operation, crafting sophisticated dishes while assisting the head chef in kitchen management and adherence to food safety regulations and inventory control.
- Enhanced guest satisfaction and team productivity through vigilant operational oversight.
- Facilitated stock control and rotation, utilising FIFO systems to minimise waste effectively.
- Ensured the delivery of food to the highest hygiene, quality, and safety standards by rigorously following regulations.
- Leveraged surplus stock by creating recipe adaptations and special menu items.
- Directed team efforts during group projects, delegating tasks and providing constructive feedback.
- Exercised leadership skills by motivating and inspiring team members.
Sous Chef
Billionaire Mykanos
06.2022 - 09.2022
- Developed and implemented seasonal menu items, enhancing overall dining experience.
- Supervised kitchen staff, ensuring adherence to quality standards and efficient workflow.
Chef de Partie
Billionaire Mansion
10.2016 - 07.2020
- Collaborated with head chef in training new team members on culinary techniques and kitchen operations.
- Streamlined food preparation processes, reducing waste while maintaining high-quality presentation standards.
- Rotated stock to use items before expiration date.
- Plated meals paying special attention to garnishes and overall presentation.
Assistant Executive Chef
Billionaire Riyadh, Twiga, Beef Bar Pop up Organisation
10.2019 - 01.2020
- Supported kitchen staff with food preparation and distribution, adeptly shifting priorities in fast-paced environments to meet dynamic needs.
- Maintained current knowledge of culinary trends, contributing to the development of innovative menus that fostered business growth.
- Analyzed customer feedback to refine dishes, driving continuous improvement in culinary offerings.
Chef De Partie
Hilton Hotel Bomonti \ Hilton Worldwide
01.2014 - 01.2016
- Coordinated in-house banquet operations, ensuring seamless service and guest satisfaction.
- Managed food usage following First-In, First-Out (FIFO) rules to prevent wastage.
- Plated completed meals with meticulous attention to presentation and portion control, ensuring consistency in quality during service.
- Monitored production lines to sustain high-quality standards.
Demi Chef De Partie
MIDTOWN HOTEL
02.2012 - 01.2014
- Demonstrated comprehensive food preparation and catering competencies.
- Exhibited a proven ability to respond promptly to immediate needs while ensuring that all food was consistently presented to the highest standards.
Commis Chef
DREAM GROUP
06.2010 - 01.2012
- Managed and reduced food waste effectively through conscientious monitoring.
- Seasoned meats and prepared vegetables, maintaining consistency in quality and safety.
- Ensured cleanliness and organisation of work areas in accordance with food hygiene regulations.
Trainer
Marriott Hotels
06.2008 - 05.2010
- Assessed training needs to establish learning profiles and identify skills shortages.
- Monitored employee development, providing management with feedback on additional training requirements.
- Documented progress, completed necessary paperwork, and evaluated training targets.
- Identified skills and knowledge gaps, customising workshops to meet specific needs.
Education
Bachelor degree - HOSPITALITY MANAGEMENT
ANATOLIAN UNIVERSITY
ESKİŞEHİR, TURKEY08.2016
A-Levels - CULINARY ARTS
CULINARY ARTS SCHOOL OF MENGEN
BOLU, TURKEY04.2010
Skills
- Cost monitoring
- Coaching and mentoring
- Culinary operations management
- Shift management
- Team development
- Culinary menu planning
- Budgeting and portioning skills
- Stock management
- Italian culinary expertise
- Japanese culinary expertise
- Food safety
- Kitchen leadership
- Menu development
- High-quality ingredients
- Cooking technique demonstrations
- Supply ordering
- Menu pricing
Certification
- Personel incharge License - Highfield deadline 2027
- Firstaid and fire training certificate (Diliberto Arabia dubai)
- Micros FMC, Stocktake Inventory and cost control
- Microsoft Excel to develop inventory tracking spreadsheets.
Languages
English
Professional Working
French
Professional Working
Timeline
Sous Chef
Billionaire Mykanos
06.2022 - 09.2022
Sous Chef
Billionaire Dubai
07.2020 - 05.2025
Assistant Executive Chef
Billionaire Riyadh, Twiga, Beef Bar Pop up Organisation
10.2019 - 01.2020
Chef de Partie
Billionaire Mansion
10.2016 - 07.2020
Chef De Partie
Hilton Hotel Bomonti \ Hilton Worldwide
01.2014 - 01.2016
Demi Chef De Partie
MIDTOWN HOTEL
02.2012 - 01.2014
Commis Chef
DREAM GROUP
06.2010 - 01.2012
Trainer
Marriott Hotels
06.2008 - 05.2010
A-Levels - CULINARY ARTS
CULINARY ARTS SCHOOL OF MENGEN
Bachelor degree - HOSPITALITY MANAGEMENT
ANATOLIAN UNIVERSITY