Hi, I’m
Saif Mohammed Kazmi
Abu Dhabi,United Arab Emirates
Summary
Accomplished culinary professional with over 10 years of experience in high-end, fast-paced kitchens, including the Michelin-recognized Barrière Le Fouquet’s Abu Dhabi (2022–2024) under the guidance of world-renowned Chef Pierre Gagnaire. Skilled in delivering high-volume à la carte service for 100–150 guests daily and VIP events serving 200–300 guests, including Forbes, Gala, and other luxury brand functions. Recognized for innovative menu creation, precise execution of Chef Gagnaire’s signature recipes, and strong team leadership that consistently meets Michelin standards.
Overview
17
years of professional experience
2
years of post-secondary education
1
Certification
Work history
Barriere Le Fouquet's (Michelin Restaurant)Abu Dhabi, United Arab Emirates
Executive sous chef
09.2024 - Current
Job overview
- Lead day-to-day kitchen operations in a high-end, Michelin-recognized French restaurant, ensuring impeccable food quality, presentation, and consistency.
- Manage high-volume à la carte service, covering 100–150 guests daily and up to 200 during peak periods.
- Oversee VIP events (Forbes, Gala, and other luxury brand functions) serving 200–300 guests.
- Collaborate with the Head Chef to design innovative seasonal menus aligned with the brand’s French culinary heritage.
- Manage kitchen inventory, supplier orders, and cost-control measures to optimize efficiency and minimize waste.
- Supervise, train, and mentor culinary staff, fostering a culture of excellence and teamwork.
- Ensure strict adherence to HACCP standards, hygiene protocols, and food safety regulations.
- Implement sustainability practices, including food waste reduction and local sourcing.
Barriere Le Fouquet'sAbu Dhabi, United Arab Emirates
Sous Chef - Senior chef de Partie - Chef de Partie
12.2019 - 09.2024
Job overview
- Progressively promoted from CDP to Senior CDP, then to Sous Chef in recognition of outstanding performance and leadership.
- Played a key role in the successful launch and operations of a Michelin-recognized restaurant, awarded in 2022, 2023, and 2024.
- Coordinated with kitchen brigade to ensure smooth service during peak hours and large-scale functions.
- Delivered high-quality à la carte service for 100–150 guests daily and up to 200 during busy seasons.
- Assisted in hosting VIP events with 200–300 guests, ensuring flawless execution and premium guest experience.
- Worked closely with Chef Pierre Gagnaire during his visits, aligning menus and execution with his culinary philosophy.
- Contributed to menu development, blending authentic French recipes with modern presentation.
- Trained junior chefs in cooking techniques, plating, and hygiene standards.
- Maintained optimal food quality and portion control while managing food costs effectively.
Manuel Chocolatier café, Restaurant(AlaThuqakcafe)Abu Dhabi, United Arab Emirates
Demi Chef De Partie
09.2017 - 09.2019
Job overview
- Preparing, cooking and presenting high quality dishes within the specialty section.
- Assisting the Head Chef and Sous Chef in creating menu items, recipes and developing dishes.
- Preparing meat and fish.
- Assisting with the management of health and safety.
- Assisting with the management of food hygiene practices.
- Managing and training any Comis Chefs.
- Monitoring portion and waste control.
- Overseeing the maintenance of kitchen and food safety standards.
FEN Café and RestaurantSharjah, United Arab Emirates
Demi chef de Partie
06.2015 - 04.2017
Job overview
- The restaurant fine dining continental and French cuisine.
- This restaurant has a team of seventeen chefs.
- This restaurant has to awards know has hats. This is the highest award you can receive in Sharjah.
- Responsibilities include:
- Running of hot and cold larder section.
- Assists chef de parties with their assigned section.
- Training and development of Comis chef.
- Ensure standards of hygiene were kept and maintain.
India Habitat CentreNew Delhi, India
Commis de cuisine
01.2012 - 01.2014
Job overview
- Comis cook provides functional assistants and direction to the kitchen daily operations.
- Works closely with the leading cook.
- Cleans and maintains work area, cold rooms and all equipment's.
- Maintain organization, cleanliness and sanitation of all work area to prevent cross contamination.
- Perform additional duties as assigned.
- Prepares through Mise En place as featured for the menu.
- Maintain complete knowledge of all menu items and daily features: prepare all dishes following recipes and yield guides.
Emporio Hotels and ResortsNew Delhi, India
Commis chef
01.2011 - 01.2012
Job overview
- Comis cook provides functional assistants and direction to the kitchen daily operations.
- Works closely with the leading cook.
- Cleans and maintains work area, cold rooms and all equipment's.
- Maintain organization, cleanliness and sanitation of all work area to prevent cross contamination.
- Perform additional duties as assigned.
- Prepares through Mise En place as featured for the menu.
Hilton HotelNew Delhi, India
Commis chef
01.2009 - 01.2011
Job overview
- Assist in the development of a safe working environment.
- Perform all tasks as directed by the manager in pursuit of the achievement of business goals.
- Work harmoniously and professionally with co- workers and supervisors.
- Assists chef the cuisine/sous chef to supervise the construction, design and setting up phase of kitchen and provide input on service areas.
Education
Ashoka Institute of Hospitality and Tourism Management ITDC (Govt of India)India, New Delhi
Apprenticeship Trade Of Food Production (General) from 3, Years Training of Food and Beverage
11.2006 - 02.2009
University overview
- Completed comprehensive training in classical and contemporary culinary techniques, kitchen operations, and food safety.
- Gained hands-on experience in menu planning, cost control, and high-volume food production.
- Awarded official registration: FD 11/07/8/888.
Skills
- Culinary Expertise – Proficient in classical French cuisine and contemporary culinary trends under the guidance of Chef Pierre Gagnaire
- High-Volume Service Management – Skilled in delivering a la carte service for 100–150 guests daily and managing events serving 200–300 VIP guests
- Menu Development – Experienced in designing innovative seasonal menus aligned with Michelin standards
- Quality & Presentation – Strong focus on impeccable plating, flavor balance, and consistency
- Leadership & Training – Proven ability to supervise, train, and mentor kitchen teams for peak performance
- Kitchen Operations – Expertise in inventory management, supplier coordination, and cost control
- Food Safety & Compliance – In-depth knowledge of HACCP standards, hygiene protocols, and food safety regulations
- Sustainability Practices – Implementing food waste reduction, local sourcing, and eco-friendly kitchen operations
LANGUAGE
English
Advanced (C1)
Hindi (basic)
Proficient (C2)
Certification
- Highfield Qualification Level 3 International Award in Food Safety for catering.
Certificate Number: FS8491689
- EFST Program - Emirates Food Safety Training, UAE
Certificate Number: E202012-0746
Accomplishments
- Certificate of Completion – French Apples Food Service Training
Fouquet's Restaurant – GroupeBarrière, Abu Dhabi — Feb 13, 2025
- Certificate of Appreciation – Participation in Chaine des RôtisseursDînerAmical
Fouquet's Restaurant – GroupeBarrière, Abu Dhabi — Jan 29, 2022
- Certificate of Recognition – Loyalty, Outstanding Service, and Constant Support
Fouquet's Restaurant - GroupeBarriere, Abu Dhabi — Mar 4, 2022
- Employee of the Month
Fouquet's Restaurant – GroupeBarrière, Abu Dhabi — Apr 2021
- Training Followed Certificate – Induction Day (Embodied the Elegance and Service Signatures)
Fouquet's Restaurant – GroupeBarrière, Abu Dhabi — Dec 2019
- Certificate of Participation – Healthy Program and Correct Steps for Preparing Healthy Foods
Sharjah Ladies Club – Kalba Ladies Club, UAE — Feb 2, 2016
- Job Skills Certification – Comis 2
Hilton Hotel, New Delhi, India — Jun 8, 2010
References
References available upon request.
Timeline
Executive sous chef
Barriere Le Fouquet's (Michelin Restaurant)
09.2024 - Current
Sous Chef - Senior chef de Partie - Chef de Partie
Barriere Le Fouquet's
12.2019 - 09.2024
Demi Chef De Partie
Manuel Chocolatier café, Restaurant(AlaThuqakcafe)
09.2017 - 09.2019
Demi chef de Partie
FEN Café and Restaurant
06.2015 - 04.2017
Commis de cuisine
India Habitat Centre
01.2012 - 01.2014
Commis chef
Emporio Hotels and Resorts
01.2011 - 01.2012
Commis chef
Hilton Hotel
01.2009 - 01.2011
Ashoka Institute of Hospitality and Tourism Management ITDC (Govt of India)
Apprenticeship Trade Of Food Production (General) from 3, Years Training of Food and Beverage
11.2006 - 02.2009
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