Executive Chef, born in Saudi Arabia ‏‎(Felata nationality) I am 35 years old, with 10+ years of experience in kitchens and restaurants. I grew up and started in the hotels of Makkah, gradually reaching, praise be to God, my current rank as Chef de Partie / Restaurant Head Chef. I am writing this offer to provide my services to newly established restaurants, or new ones, or those that need development. ‏‎Here is a brief overview of my experience: ‏‎10 years of experience in cooking, and I have experience in: * Casual, mid-range, and fine dining restaurants * 3 years of experience in hotels (where I progressed from Commis Third to Commis First) * General and comprehensive knowledge of cafes and event halls. * I worked in private palaces for princes for two years ❗ I also had the honor of working for His Highness Prince Turki bin Hithloul in Najran ❗ * I have knowledge of various Eastern cuisines (Including Saudi, Indian, and Levantine cuisine) * My knowledge extends to European cuisines ‏‎(Italian, American, Turkish, Mexican, French) * I have experience in all types of burgers, including sliders and sandwiches {such as shawarma, fajitas, quesadillas, and tacos) * I have extensive and comprehensive experience in Arabic/Levantine and International breakfast menus with plating techniques that elevate the restaurant's standard. * General experience in catering or buffets, determining and controlling their costs, and organizing their menus to suit guests, whether for companies or hotels. I have previously created more than 12 international menus And I have previously opened 3 restaurants in different regions of the Kingdom. What I am writing here is a brief introduction about myself and my field of expertise. Here is a list of the services I offer: ‏‎• I offer my services to anyone who wants to open a new restaurant ‏‎and establish it completely, or develop the menu, add new items, or train staff. Below you will find a list of what I am proficient in: ‏‎- Proficient in menu engineering and creation with its items. ‏‎- Cost calculation (for the project and everything it contains). ‏‎- Calorie calculation. ‏‎- Operations management. ‏‎- Inventory management. ‏‎- Staff training. ‏‎- Menu enhancement with additions. ‏‎- Kitchen setup with equipment. ‏‎- Sourcing suppliers at the lowest prices and best quality. ‏‎- Creating dessert menus and sourcing their suppliers. ‏‎- Setting appropriate prices for each item to achieve profit. ‏‎- Creating Arabic and Eastern breakfast menus. ‏‎- Creating lunch/dinner menus. - Creating P&L reports. - Organizing financial statements for solvency and sustainability. - Pricing items appropriately. - Sourcing (excellent) ingredients through trusted suppliers with whom I have dealt for over 5 years. ‏‎- Innovating new dishes with a different taste, new flavor, and high quality. All of the above is by way of example and not limitation. Good luck to everyone. Staff training prices depend on the menu and the number of items 👌🏾 ‏‎{ Contact via WhatsApp only due to lack of time. Stay well.