Services
From menu design to cost control and food safety — the full span of a working kitchen.
01
I design a menu against three constraints at once: the guest’s palate, the margin, and what the kitchen can hold at peak hour. A dish that cannot be executed consistently is not a good dish, however well it tastes.
02
I assign daily tasks, build rotas and attendance, and lay out stations so every person knows their post and their responsibility before service starts. The aim is a kitchen that stays quiet even at its busiest.
03
Hands-on across the hot line: grill, sauté, slow cooking, and the mother stocks and sauces — with preparation times controlled so each plate leaves the pass on time.
04
The cold section is the first thing a guest sees and the last thing they forget. I work salads, mezze and cold plates with precise cuts and consistent presentation, under a strict cold chain.
05
Advanced knowledge of food safety and quality systems, and the ability to implement health and safety requirements in the workplace: critical control points, temperatures, storage, personal hygiene and monitoring records.
06
I monitor inventory and order to avoid both shortfall and overstock, track food cost against sales, and reduce waste through measured prep and safe re-use of ingredients.
Method
I start from the menu and the kitchen as they actually are: what really sells, what gets thrown away, and where the minutes disappear at peak hour.
I rebuild the dishes so they share ingredients and prep, which cuts cost and waste without the guest feeling a single compromise.
I write the recipes with their weights and train the team on them, so the standard of a plate never depends on who is on the station that night.
I track food cost, safety records and ticket times weekly, and adjust from the numbers rather than from impressions.
Open to full-time roles, menu consulting, and new openings in Riyadh.