Summary
Overview
Work History
Skills
Certification
Timeline
Generic

Saif Aloqily

Executive Chef
Ras Al- Khaima

Summary

Cooking has always been more than just a profession for me—it's a craft that I’ve honed with dedication, creativity, and a deep respect for fresh, wholesome ingredients. Over the past 13+ years, I’ve grown from working the line in busy hotel kitchens in Jordan to leading health-driven culinary operations in the UAE. My journey has given me a solid foundation in both classic and modern techniques, especially within Chinese and clean-eating cuisines. As a Head Chef and Kitchen Manager, I take pride in mentoring teams, designing innovative menus, and ensuring every dish not only meets high standards but also reflects a thoughtful approach to nutrition and flavor. I thrive in fast-paced environments and bring a calm, focused energy to the kitchen—always aiming to deliver excellence with every plate.

Overview

15
15
years of professional experience
1
1
Certification
2
2
Languages

Work History

Head Chef

Mellows Wholesome Eatery
01.2021 - Current
  • Directed all kitchen operations, creating and executing wholesome, nutritious menus aligned with the brand’s health-focused concept
  • Led recipe development using fresh, locally sourced ingredients, with a focus on clean eating and dietary preferences
  • Supervised and trained kitchen and front-of-house teams, ensuring high-quality service and consistent food standards
  • Managed daily restaurant operations, including scheduling, procurement, inventory control, and cost management
  • Acted as HR liaison—recruiting staff, conducting interviews, onboarding, managing employee records, and addressing performance issues
  • Monitored staff performance, facilitated training programs, and ensured a positive, team-driven work environment
  • Ensured full compliance with UAE health, safety, and food hygiene regulations
  • Handled customer feedback, resolved complaints professionally, and ensured a high standard of guest satisfaction
  • Built and maintained strong relationships with suppliers, sourcing high-quality and cost-effective ingredients
  • Reported directly to the COO and Founder, providing regular updates on kitchen performance, staffing, and operational issues
  • Followed up with restaurant maintenance, ensuring equipment and facilities were in good working order.

Sous Chef and Kitchen Manager

Zero Fat Restaurant
01.2017 - 01.2021
  • Led day-to-day kitchen operations, delivering healthy, low-fat dishes aligned with brand standards
  • Created innovative, calorie-conscious menus in collaboration with nutritionists
  • Supervised, trained, and motivated kitchen staff to maintain high performance and consistency
  • Ensured proper portioning, presentation, and adherence to dietary requirements
  • Managed inventory, supplier relations, and food cost control to reduce waste and optimize efficiency
  • Maintained strict hygiene and safety standards in line with UAE regulations
  • Responded to guest feedback and continuously improved menu offerings and kitchen operations
  • Sourced and secured high-quality, cost-effective suppliers to support kitchen needs

Chef de partie

Holiday Inn
01.2016 - 01.2017
  • Oversaw a specific kitchen section, ensuring preparation and presentation met brand and quality standards
  • Maintained mise en place and ensured readiness for busy service periods
  • Supervised and supported junior kitchen staff, ensuring efficient workflow and adherence to safety protocols
  • Collaborated with senior chefs on daily operations, menu planning, and special functions
  • Monitored stock levels, minimized food waste, and ensured proper storage and rotation of ingredients
  • Maintained a clean and organized workstation, consistently upholding food hygiene and health regulations

Chef de partie

PF Changs
01.2013 - 01.2016
  • Oversaw a specific section of the kitchen (e.g., Wok, Grill, Sauté, Prep), ensuring high-quality food preparation and presentation
  • Executed PF Chang’s recipes with precision and consistency, maintaining brand standards
  • Supervised and trained junior kitchen staff (Demi CDPs, Commis) within the assigned section
  • Maintained proper mise en place and ensured readiness for peak service periods
  • Worked efficiently in a fast-paced, open-kitchen environment while upholding food safety and hygiene standards
  • Monitored portion control, minimized food waste, and ensured ingredient freshness
  • Collaborated with Sous Chef and Head Chef to ensure smooth kitchen operations and timely service
  • Participated in daily briefings and contributed ideas for continuous improvement in food quality and workflow
  • Ensured compliance with PF Chang’s kitchen protocols, including allergen management and cross-contamination prevention.

Demi chef de partie

AlQasr Metropole Hotel
01.2010 - 01.2013
  • Prepared and cooked dishes according to standard recipes and kitchen guidelines
  • Maintained mise en place and ensured ingredients were fresh, properly stored, and labeled
  • Supported the Chef de Partie in managing kitchen operations during service
  • Ensured cleanliness and hygiene standards were consistently upheld
  • Assisted with stock control, ordering, and minimizing waste
  • Provided guidance and support to Commis Chefs and kitchen trainees
  • Contributed ideas for specials and new menu items

Skills

Chinese Cuisine

Health food concepts

Leadership

Time management

Food safety regulations

Kitchen management

Inventory rotation

Plating and presentation

Team management

Cost control and budgeting

Certification

• PIC • HACCP • Hotel Management

Timeline

Head Chef

Mellows Wholesome Eatery
01.2021 - Current

Sous Chef and Kitchen Manager

Zero Fat Restaurant
01.2017 - 01.2021

Chef de partie

Holiday Inn
01.2016 - 01.2017

Chef de partie

PF Changs
01.2013 - 01.2016

Demi chef de partie

AlQasr Metropole Hotel
01.2010 - 01.2013

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Saif AloqilyExecutive Chef