Riad Bin Zaik
Putney London ,United kingdom
Overview
28
28
years of professional experience
Work history
Exc Chef
Ballon & investor
Hammersmith, London United kingdom
2017.11 - 2025.05
- Adhered to strict hygiene standards, ensured a clean working environment.
- Demonstrated proficiency in various cooking techniques, improved dish presentation.
- Led successful catering events provided excellent dining experiences for guests.
- Maintained high safety standards during food preparation and serving procedures.
- Implemented cost-effective strategies in purchasing and inventory management.
- Trained junior chefs to enhance their professional skills.
- Developed new recipes for a diverse culinary experience.
- Streamlined kitchen operations for enhanced efficiency.
Head Chef
Burj Khalifa hôtel restaurant
burj khalifa Downtown , United Arab Emirates
2015.06 - 2017.11
- Delivered consistently tasty meals by adhering to recipe instructions.
- Managed all aspects of the kitchen, ensuring smooth operation.
- Established strong rapport with team members through effective communication skills.
- Directed the preparation of special dishes for events and holidays.
- Improved kitchen efficiency by streamlining cooking processes.
- Maintained exemplary hygiene standards in the kitchen area.
Exc Chef
Quarter Group
M’ollasses house Battersea , London United kingdom
2014.02 - 2015.11
- Optimised workflow processes reduced time spent on administrative tasks.
- Adhered to strict hygiene standards, ensured a clean working environment.
- Participated in local food festivals, elevated restaurant's reputation within the community.
- Transformed under-utilised ingredients into special menu items.
- Orchestrated seamless kitchen service during peak hours.
- Demonstrated proficiency in various cooking techniques, improved dish presentation.
- Coordinated prep work, streamlined the cooking process.
Pastry chef
Dukes hotel thirty six restaurants
St James place Mayfaire , London United kingdom
2013.01 - 2014.01
- Incorporated customer feedback into menu planning for enhanced satisfaction levels.
- Increased café footfall by regularly introducing new pastries on the menu.
- Collaborated with suppliers for procurement of premium quality ingredients.
- Assured freshness by daily baking of diverse pastries, breads, and cakes.
- Brought creativity to plate presentations, enhancing overall dining experience for patrons.
- Ensured perfect texture and flavour balance in all baked goods through meticulous preparation techniques.
Head Chef
Water side
Emperial Warf chelsea harbour , London United Kingdom
2011.02 - 2012.12
- Upheld health and safety regulations at all times in the kitchen.
- Trained junior staff for optimal performance and skill development.
- Managed all aspects of the kitchen, ensuring smooth operation.
- Ensured high-quality dishes with meticulous attention to detail.
- Collaborated with suppliers for fresh and quality ingredients procurement.
Head Chef
Beaubbery house Dulwich & l’étranger
Dulwich , Southwark London United kingdom
2002.08 - 2010.11
- Assisted restaurant manager in cost control strategies implementation.
- Directed the preparation of special dishes for events and holidays.
- Oversaw quality control measures, maintained consistency across all dishes served.
- Adhered to strict dietary guidelines from customers, ensuring satisfaction.
- Fostered a positive work environment, boosted team morale.
- Established strong rapport with team members through effective communication skills.
CDP
Odettes restaurant
Chalk Farm , London United Kingdom
2000.05 - 2001.04
- Carried out day-to-day duties accurately and efficiently.
- Quickly learned and applied new skills to daily tasks, improving efficiency and productivity.
- Successfully delivered on tasks within tight deadlines.
- Demonstrated respect, friendliness and willingness to help wherever needed.
- Supported team by demonstrating respect and willingness to help.
- Worked flexible hours, covering nights, weekends and bank holidays.
CDP
OXO tower south bank
South bank SE19, London United Kingdom
1999.12 - 2000.04
- Carried out day-to-day duties accurately and efficiently.
- Quickly learned and applied new skills to daily tasks, improving efficiency and productivity.
- Successfully delivered on tasks within tight deadlines.
- Demonstrated respect, friendliness and willingness to help wherever needed.
- Supported team by demonstrating respect and willingness to help.
- Consistently arrived at work on time and ready to start immediately.
- Completed duties to deliver on targets with accuracy and efficiency.
Apprentice
Academy hotel alchemy restaurant
Gower street Bloomsbury, London United Kingdom
1997.02 - 1999.12
- Achieved deadline compliance with meticulous time management.
- Assisted senior staff members for better project execution.
- Maintained clean and safe working environment, enhancing overall efficiency.
- Utilised technical knowledge for problem-solving during challenging situations.
- Took initiative in learning new techniques, leading to improved performance.
Education
NVQ Level 2 - Culinary
Le pont de la tour
South bank 02/1996 - 01/1997
Skills
- Time management mastery
- Culinary software use
- Seafood handling experience
- Training and mentoring talent
- Time-Efficient cooking
- HACCP certification
- Food cost calculation
- Classical french cuisine experience
- Restaurant service coordination
- Recipe development expertise
- Team leadership in kitchen
- Communication with waitstaff
- Leadership proficiency
- Creativity in dishes
Languages
English
Fluent
Timeline
Exc Chef
Ballon & investor
2017.11 - 2025.05
Head Chef
Burj Khalifa hôtel restaurant
2015.06 - 2017.11
Exc Chef
Quarter Group
2014.02 - 2015.11
Pastry chef
Dukes hotel thirty six restaurants
2013.01 - 2014.01
Head Chef
Water side
2011.02 - 2012.12
Head Chef
Beaubbery house Dulwich & l’étranger
2002.08 - 2010.11
CDP
Odettes restaurant
2000.05 - 2001.04
CDP
OXO tower south bank
1999.12 - 2000.04
Apprentice
Academy hotel alchemy restaurant
1997.02 - 1999.12
NVQ Level 2 - Culinary
Le pont de la tour
02/1996 - 01/1997