About jafar sayed

About me

Available immediately

Dear Hr,

I would like to apply for the position Executive sous chef  in your organization, I am currently working as Chef De Cuisine-Task Force in Fujairah Rotana Hotel and I have been in the Food Industry for almost 14 years. I am very efficient, and it was here that I developed a much more productive system of food preparation, which was commended by the chef.

I have Experience in UAE 12 years with all luxury hotels with good contacts with local markets .

I have done Three (5*) pre-opening hotel experience in UAE &AFRICA with good knowledge of kitchen and equipment strategy and volume-1 volume-2

Menu planning, Menu Engineering, Food Cost Management ,

I’ve always known that being in a kitchen, preparing amazing food for others has become my passion.

I am good at following orders and can work in a team. I believe, my experience, positive outlook and passion would make me sous chef Proof your organization.

I have good HACCP knowledge for food hygiene and food safety, I have done PIC From Dubai municipality , I have finished my professional qualification 3 year Diploma in Hotel Management and Catering Technology in (2006-2009)

Kindly I look forward to hearing from you for Further discuss my qualifications.

Culinary Regards,







  • 2020 - Present
    Fujairha Rotana Resorts & Spa

    Chef De Cuisine

    – Overseen the operation of culinary, stewarding and hygiene with 31 brigades; focusing on training, schedule and day by day operation.
    – More in to financial facts – Budget, CAPEX, OPEX and related controllable expense.
    – Played vital role in brand integration and key person in brand image setter.
    – Created SOP, P&P and culinary concept statement.
    – Productive member in group innovation program – ACEIIT
    – Managing & adopting the elderly group of people who’s working for 20+years.
    – Increased f&b options and enhanced the dining experience with excellence.
    Sous Chef Main Kitchen/ALL Day Dinning
    Reports to Cluster Executive Chef
    Fujairah Rotana hotels UAE march2018 to jan2020.
    – Streamlining of all internal operating procedures, to ensure the required standards Caters to all the 6 outlets of hotel and MICE business.
    – Continuously monitoring the follow-up of brand standards and quality – Attending various communication meetings with other departments.
    – Maintain up-to-date skills assessments and performance development plans.
    – Implementation of Recipe management and cost-effectiveness.
    – Maintains high standards of sanitation, safety, and food safety.



Honors & awards