Walid Al Daher
Dubai- UAE
Summary
Highly-motivated Sr Sous Chef with dedicated work ethic and can-do attitude seeks opportunity to build upon strong menu creation Dynamic and results-driven professional with expertise in food service operations, staff scheduling, and motivational team management. Demonstrates commanding leadership style and proficiency in quality assurance, hygiene regulation compliance, and stock control. Skilled in recipes and menu planning, purchasing decision-making, and banquets and catering, ensuring exceptional service standards. Adept at recruitment and hiring processes while fostering a positive and professional work environment. Committed to problem-solving and effective communication to drive operational excellence and achieve organizational goals.
Overview
15
15
years of professional experience
1
1
Certification
Work history
SOUS CHEF ( All Dining, Club Lounge )
Shangri-la Dubai
Dubai- UAE
08.2022 - Current
- Created recipes to maximize profit by delivering on target food costs per dish
- Coached 18 staff to deliver top quality food service, consistent
with brand guidelines. - Controlling and maintaining food cost and supervises storage,
stocking. - Duty, late arrival, over me, off days and public holidays in order
to ensure a clear it. - Oversaw kitchen employee scheduling, meeting all coverage
needs and avoiding wasted labor. - Plated food according to restaurant artistic guidelines for an
attractive presentation. - Disposed of waste, recyclables and out-of-date stock into
designated disposal systems. - Handling the club lounge breakfast, afternoon tea, happy hour.
- Deep cleaned preparation tables, workspaces and floors to reduce
hazards and support sanitation requirements. - Supported head chef with training and mentoring new kitchen
team members. - Kept up-to-date on current allergen information, monitoring
orders to accommodate dietary restrictions. - Recorded waste on company inventory system to account for
stock loss. - Monitored food quality, reviewing plating and presentation to
maintain highest quality standards. - Schedules staff shifts &Trains new employees.
- In charge for all day dining operation breakfast, lunch, dinner ( theme nights).
- Ensure proper grooming and hygiene standards for all kitchen
staff
SOUS CHEF ( Head of Department )
Nour Arjan Rotana, Fujairah
Fujairah , UAE
07.2021 - 08.2022
- Discuss daily food cost reports with key kitchen and F&B team members.
- Review weekly and monthly schedules to meet forecast and budget.
- Attend the daily morning meetings and other administrative sessions.
- Understand employee positions well enough to perform duties in employees' absence or determine appropriate replacements to fill gaps.
- Ensures compliance with food handling and sanitation standards.
- Coordinates with the purchasing department for the acquisition of needed goods and services.
- Ensure proper grooming and hygiene standards for all kitchen staff.
- Discuss daily food cost reports with key kitchen and F&B team members.
- Review weekly and monthly schedules to meet forecast and budget.
- Attend the daily morning meetings and other administrative sessions.
- Opening All-day Dining Restaurant 2021.
- Opening Bar 2021.
JUNIOR SOUS CHEF
Hili Rayhaan By
Rotana Alain
Alain , UAE
01.2019 - 07.2021
- Plated food according to restaurant artistic guidelines for attractive presentation.
- Supervised all kitchen food preparation, operating in demanding, high-volume environment.
- Oversaw kitchen employee scheduling, meeting all coverage needs and avoiding wasted labor.
- Monitored kitchen cleanliness enforced adherence to procedures in alignment with company policies and HACCP plan.
- Assisted in kitchen closing duties, carrying out sanitation tasks and organizing stock for next day opening.
- Disposed of waste, recyclables and out-of-date stock into designated disposal systems.
- Kept up-to-date on current allergen information, monitoring orders to accommodate dietary restrictions.
- Kept operations running smoothly and efficiently by keeping workspaces organized, clean and ready for service.
- Supported head chef with training and mentoring new kitchen team members.
- Controlled food costs through expert ingredient sourcing and meal planning.
- Planned menus for daily use, special events and seasonal promotions.
- Talked to customers about dietary issues and food allergies to prepare meals to individual needs.
- Manage the overall daily operation of the main kitchen and Arabic kitchen operation.
CHEF DE PARTIE
Hili Rayhaan By Rotana Alain
Alain , UAE
12.2015 - 01.2019
- Coordinates with purchases department and suppliers for all the market list and items orders
- Managed food usage by First-In, First-Out (FIFO) rules, avoiding unnecessary waste
- Handled special customer requests to meet dietary needs and mi gate allergen risks.
- Followed strict health and safety guidelines in kitchen.
- Planned dishes to reduce food costs and maximise gross profits.
- Received, recorded and accounted for supplies and deliveries.
- Developed high-quality dishes for guests, including starters, mains and desserts.
- Controlled consumption of gas, electricity and water to minimise expenditure on recurring bills.
- Prepared and cooked high quality food following recipes and menu guidelines.
- Worked with sous chef to manage day-to-day rostering of catering team.
DEMI CHEF DE PARTIE
Khalidiya Palace Rotana
Abu Dhabi , UAE
10.2014 - 12.2016
- Checked freezers and refrigerators to verify correct storage and temperatures.
- Closely monitored kitchen operations to ensure kitchen health and safety procedures were followed.
- Helped sous chef and head chef create new dishes, suggesting enhancements or additions according to market trends, seasons or requests.
- Assisted sous chefs in the training and onboarding of junior chefs, managing training aspects such as best practices and health regulations
- Assisted other chefs prepare and plate food during busy restaurant periods.
- Assisted in the preparation of customer meals, including breakfast, lunch and dinner.
- Cleaned counters with sanitising agents to prevent food-borne illness.
- Followed strict health and safety guidelines in kitchen.
- Prepped foods to be roasted, sautéed, fried and baked.
- Received, recorded and accounted for supplies and deliveries.
- Sliced meats into specific cuts using excellent knife skills.
COMMIS I
Alain Rotana
Alain, UAE
08.2013 - 09.2014
- Maintained clean, safe working environments to eliminate accident risks.
- Prepared range of written communications, documents and reports.
- Managed bookings to optimise team availability.
- Prepared orders to deliver excellent presentation and quality standards.
- Enhanced working relationships by participating in team-building activities.
- Spoke to customers in multiple languages to resolve problems and answer questions.
- Operated equipment to exceed production targets.
- Achieved service time and quality targets.
COMMIS II
Alain Rotana, Alain
06.2011 - 05.2012
- Followed health and safety guidelines to keep food storage safe, prevent spoilage and minimize cross-contamination on risks
- Cleaned and serviced kitchen appliances, maintaining good working order of grills, stoves and ovens
- Reduced customer complaints by enforcing strict quality control procedures
- Oversaw chefs, cooks and kitchen support staff to run smooth opera on
- Responded to dietary concerns and food allergies, create dishes that met customer needs and palates
- Prepared orders to deliver excellent presentation and quality standards.
- Managed complaints with calm, clear communication and problem-solving.
COMMIS III
Four Seasons, Damascus
, Syria
12.2009 - 01.2011
- Cleaned and serviced kitchen appliances, maintaining good working order of grills, stoves and ovens
- Set kitchen standards governing cooking procedures, garnishes and food present on
- Collaborated with staff to formulate budgets and improve department revenue.
- Handled and stored food with proper methods to eliminate illness risks and prevent cross- contaminate on
- Followed health and safety guidelines to keep food storage safe.
- Prepared range of written communications, documents and reports.
- Enhanced working relationships by participating in team-building activities.
- Promoted safe working environment by implementing regulatory standards, policies and guidelines.
- Picked up additional tasks to aid team success.
- Working in all day dining & banquet kitchen.
Education
Diploma - Hospitality- culinary Art
Hotel and tourism training center
Skills
- Food cost Food service
- Commanding leadership style Staff scheduling
- Motivational team management
- Equipment usage
- Quality Assurance (QA)
- Recruitment and hiring
- Positive and professional
- Banquets and catering
- Recipes and menu planning
- Purchasing decision-making
- Hygiene regulation compliance
- Stock control and ordering
- Problem-solving
- Communication skills
Languages
Arabic
English
Certification
- Four Seasons Summer Training Program Certification. Jun 2009 till Sep 2009
- Basic Food Hygiene Certification. E-crystal 24\4\2010
- Certified Essential Food Safety Trainee– April 2012 till April 2017
- Supervising food safety (level 3) Training 2015
- Training Emirati cuisine from tourism authority
- .Destination leadership training.
- Coaching module level 5
references
Chef Daniel Director of Culinary daniel.shepherd@atlantisparadise.com
Atlantis Bahamas +12428100424
Chef Adnan Ex Banquet Chef Addnan.ibrahim@fourseasons.com
Orlando Florida +15713157991
Timeline
SOUS CHEF ( All Dining, Club Lounge )
Shangri-la Dubai
08.2022 - Current
SOUS CHEF ( Head of Department )
Nour Arjan Rotana, Fujairah
07.2021 - 08.2022
JUNIOR SOUS CHEF
Hili Rayhaan By
Rotana Alain
01.2019 - 07.2021
CHEF DE PARTIE
Hili Rayhaan By Rotana Alain
12.2015 - 01.2019
DEMI CHEF DE PARTIE
Khalidiya Palace Rotana
10.2014 - 12.2016
COMMIS I
Alain Rotana
08.2013 - 09.2014
COMMIS II
Alain Rotana, Alain
06.2011 - 05.2012
COMMIS III
Four Seasons, Damascus
12.2009 - 01.2011
Diploma - Hospitality- culinary Art
Hotel and tourism training center
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