Candidate

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First Name: Moayad
E-Mail Address: alhamadmoayad71@yahoo.com
Country: United States
Phone: +1-559-633-6707
Current Job Designation: Head chef
Job Designation Applying For: Executive chef
Total Years of Experience: 25
Copy your Resume / CV in this box: Moayad Alhamad
Executive Chef
Hanford, CA, United States | +1-559-633-6707 | alhamadmoayad71@yahoo.com
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Professional Summary
Accomplished Executive Chef with 25+ years of international experience leading high-volume kitchens in luxury hotels and fine dining restaurants across Saudi Arabia, Jordan, Lebanon, and the United States. Specialized in Armenian, Lebanese, and international cuisines. Proven ability to innovate menus, optimize kitchen operations, control costs, and lead talented culinary teams to deliver exceptional guest experiences. Currently seeking senior culinary leadership roles in Saudi Arabia to leverage expertise in menu development, team mentorship, and kitchen management.
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Key Skills
• Culinary Arts & Innovative Techniques
• Menu & Recipe Development (Creative & Cost-Effective)
• Kitchen Operations & Inventory Management
• Food Cost Control & Pricing Strategies
• Team Leadership, Training & Mentorship
• High-Volume Banquet & Fine Dining Services
• Food Safety, Sanitation & Compliance
• Time & Workflow Management
• Guest Satisfaction & Quality Assurance
• Strategic Planning & Kitchen Efficiency
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Professional Experience
Head Chef | Zaytoona Restaurant, Hanford, CA | 08/2021 – Present
• Innovated menu items, driving a 30% increase in sales and customer satisfaction.
• Led and trained a 15-member kitchen team, ensuring top hygiene standards and smooth operations.
• Optimized inventory management and food cost controls, driving profitability improvements.
Executive Chef | Bab Mashwi Restaurant, Riyadh, Saudi Arabia | 11/2020 – 05/2021
• Launched and led kitchen operations, designing innovative Lebanese and Armenian menus that defined the brand's identity.
• Directed and mentored a high-performing kitchen team, ensuring quality control, recipe consistency, and cost-effective portioning.
• Implemented cost-control strategies that maintained food costs below 31% without impacting guest satisfaction.
Sous Chef | Kabab City, Fresno, CA | 12/2016 – 10/2020
• Directed food prep and collaborated on menu design.
• Mentored kitchen staff and upheld sanitation standards.
• Handled inventory and maintained kitchen organization.
Executive Chef | Off White Restaurant & Lounge, Riyadh, Saudi Arabia | 02/2016 – 08/2016
• Opened and established the kitchen for an upscale Armenian-Lebanese restaurant, setting up operations and building a culinary team of 25 from the ground up.
• Developed authentic Armenian and Lebanese menus that increased customer satisfaction by 75%.
• Maintained consistent food quality and implemented inventory controls to minimize waste and optimize costs.
Chef De Cuisine | Burj Al Hamam Restaurant, Crowne Plaza Dead Sea Resort, Jordan | 02/2013 – 01/2016
• Selected for specialized culinary training at the flagship Burj Al Hamam in Lebanon to master authentic Lebanese cuisine and plating standards.
• Played a key role in the restaurant's successful launch, setting up kitchen operations, workflows, and recipe execution with a pre-opening team of four chefs.
• Supported the Executive Chef in managing daily operations in a high-volume kitchen serving 300+ guests daily.
• Developed and maintained an authentic Lebanese menu that elevated guest satisfaction and brand positioning.
Executive Chef | IL Lounge & Restaurant, Amman, Jordan | 09/2010 – 12/2012
• Opened and led a 120-seat fine dining restaurant with a fusion and steakhouse concept.
• Developed the entire menu and created original signature recipes tailored to upscale clientele.
• Built and trained a high-performing kitchen team, ensuring top-tier execution.
• Earned 95%+ customer satisfaction, praised for taste, presentation, and innovation.
• Boosted prep efficiency by 20% through improved kitchen workflows and inventory control.
• Maintained strict sanitation standards and consistent food quality across all shifts.
Executive Chef | Levant Restaurant, Amman, Jordan | 08/2008 – 08/2010
• Led the kitchen at one of Jordan's premier fine dining restaurants, specializing in Armenian and Lebanese cuisine.
• Trained directly under a renowned Armenian chef, mastering authentic recipes and traditional techniques.
• Designed and executed a refined menu that blended cultural authenticity with modern presentation.
• Built and supervised a skilled kitchen team, ensuring seamless coordination during high-volume service.
• Maintained the highest standards of food quality, kitchen hygiene, and service consistency.
Chef De Cuisine | Le Royal Hotel, Amman, Jordan | 07/2004 – 06/2008
• Led main kitchen operations in coordination with Executive Chef and Sous Chef.
• Handled banquet production and VIP service for high-profile events.
• Assisted in menu development and daily food prep across outlets.
• Maintained food quality, hygiene standards, and smooth kitchen flow.
Sous Chef | Marmara Hotel, Amman, Jordan | 05/2001 – 06/2004
• Assisted Swiss F&B Manager in launching and managing kitchen operations from hotel opening.
• Supervised 20+ kitchen team, ensuring high food quality and hygiene standards.
• Supported menu development blending local and international cuisines.
Private Chef | Qatari Ambassador's Residence, Amman, Jordan | 02/1999 – 03/2001
• Delivered personalized gourmet meals for the Qatari Ambassador and VIP guests.
• Created tailored menus blending Middle Eastern and international cuisine.
• Managed discreet procurement of premium ingredients and maintained highest hygiene standards.
Sous Chef | Al-Sabeel Hotel, Amman, Jordan | 09/1992 – 12/1999
• Collaborated with Swiss F&B Manager in hotel restaurant launch and operations.
• Managed daily kitchen activities, maintaining consistency and quality.
• Assisted in creating seasonal menus that boosted customer satisfaction.
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Education
Apprentice Chef Certificate in Culinary Arts
West Hills College, Lemoore, CA | 06/2020
Cumulative GPA: 3.70/4.00 | Dean's List – Spring & Fall 2019
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Certifications
• Apprentice Chef Certification – 06/2020
• Dean's List Recognition – 2019
• ServSafe Food Handler Certification – 05/2018
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Languages
• Arabic (Native)
• English (Fluent)


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