Abdelhadi Fahmi Abdelhadi
Veligandu Maldives Resort Island
Alexandria
2
Languages
1
Certification
20
years of professional experience
Experienced and results-driven culinary professional with extensive 5-star hotel, restaurant and resort experience across the Middle East, Maldives and Seychelles. Proven in hotel openings and pre-openings, kitchen leadership, menu development, cost control and staff training. Skilled at driving guest satisfaction, implementing HACCP and ISO standards, and mentoring teams to achieve operational excellence.
Skills
Kitchen & brigade leadership
Menu development & costing
HACCP
ISO & food safety compliance
Pre-opening / opening operations
Food cost control & inventory management
Staff training
coaching & recruitment
Event & banqueting coordination
Equipment maintenance & kitchen safety
Accomplishments
- Employee of the Month — the H Resort Beau Vallon Beach (Mar 2019)
- Employee of the Month — Le Meridien Dahab (Sept 2010, Apr 2014)
- Employee of the Month — InterContinental Sharm El-Sheikh (Nov 2007)
- Letters of commendation and appreciation from hotel General Managers
Work History
Chef de Cuisine
3 Years- Lead culinary operations for Madivaru Restaurant, Thundi Bar, and 24-hour In-Room Dining, reporting directly to the Executive Chef.
- Oversee daily kitchen operations, supervising multiple culinary sections to ensure exceptional food quality, consistency, and service excellence.
- Manage Madivaru Restaurant, delivering premium lunch Mediterranean & grilled and dinner Asian experiences with consistent flavor profiles, presentation, and quality standards.
- Direct operations at Thundi Bar, Snack food a high-volume poolside outlet, maintaining efficient service and quality throughout extended operating hours.
- Design and execute bespoke VIP private dining experiences, themed events, and luxury culinary experiences tailored to guest preferences.
- Supervise 24-hour In-Room Dining operations, ensuring timely service, menu consistency, and guest satisfaction across all meal periods.
- Lead daily team briefings, prepare staff schedules, train and mentor kitchen associates, and monitor performance to achieve operational excellence.
- Develop seasonal menus, update recipes, and collaborate with the Executive Chef on menu engineering and culinary innovation.
- Ensure full compliance with HACCP, food safety, sanitation, and hygiene standards through regular inspections and staff training.
- Monitor food costs, inventory, portion control, and waste reduction to maximize profitability and maintain budget targets.
- Coordinate with Purchasing, Stewarding, Events, and Food & Beverage teams to ensure efficient procurement, stock control, and seamless event execution.
- Conduct routine equipment inspections, maintain kitchen readiness, and support recruitment and onboarding of junior culinary team members.
Sous Chef
1 Year 9 Months- Assisted the Executive Chef in leading daily culinary operations across high-volume, multi-outlet food and beverage venues.
- Directed kitchen operations during peak service, ensuring efficient production, consistent quality, and timely delivery for 50–70 covers daily.
- Specialized in the preparation and presentation of Arabic, Indian, Malaysian, Maldivian, and Sri Lankan cuisines, maintaining authenticity and exceptional culinary standards.
- Planned and executed bespoke private dining experiences and VIP events, delivering personalized menus and premium guest experiences.
- Supervised, trained, and mentored junior chefs, promoting operational excellence, teamwork, and continuous skills development.
- Managed staff scheduling, station assignments, and kitchen workflow to maximize productivity and service efficiency.
- Assisted in menu development, recipe standardization, menu costing, and procurement planning to support quality and profitability.
- Maintained strict compliance with HACCP, food safety, sanitation, and hygiene standards through regular monitoring and staff training.
- Controlled food costs, inventory levels, portion consistency, and waste reduction to achieve departmental financial objectives.
- Coordinated closely with Purchasing, Stewarding, and Food & Beverage teams to ensure seamless daily operations and successful event execution.
Arabic Chef
1 Year 8 Months- Managed Arabic cuisine section; developed culturally authentic menus.
- Maintained inventory controls and compliance with food safety standards.
Chef de Partie
1 Year 9 Months- Prepared high-volume Oriental cuisine for diverse international guests.
- Trained kitchen staff; contributed to quality improvement and guest satisfaction initiatives.
Chef de Partie (Oriental Kitchen)
3 Years- Managed section production, standardized recipes and ensured portion control.
Demi Chef
1 Year 9 MonthsCommis
10 MonthsCommis
2 Years 4 MonthsCommis
1 Year 1 MonthStewarding
1 Year 7 MonthsCertification
Food Safety Level 1 — Veligandu Maldives (25 Oct 2024), Food Safety / HACCP Level 3 & Train the Trainer — Dhigali Maldives, HACCP Level 2 (Highfields), ISO 22000:2005 & HACCP certificate; ISO 14001 / 22000 / 9001 training, Basic Food Hygiene; Food Allergy training, Basic Food Handler; CPR & First Aid, Service Culture training; various internal hotel trainings
Languages
Arabic (native)
English (fluent)
Personal Information
- Title: Senior Chef de Cuisine / Executive Sous Chef
- Date of Birth: 1986-09-01
- Nationality: Egyptian
Timeline
Chef de Cuisine
Veligandu Maldives Resort Island
09.2023 - CurrentRead More
Sous Chef
Battuta Restaurant, Dhigali Maldives
12.2022 - 09.2024Read More
Arabic Chef
Grand Park Kodhipparu
03.2021 - 11.2022Read More
Chef de Partie
the H Resort Beau Vallon Beach
08.2018 - 05.2020Read More
Chef de Partie (Oriental Kitchen)
Crowne Plaza Doha & Holiday Inn Business Park
08.2015 - 08.2018Read More
Demi Chef
Sea Breeze Restaurant, Le Meridien Dahab
10.2013 - 07.2015Read More
Commis
Main Kitchen, Sofitel Taba Heights
11.2012 - 09.2013Read More
Commis
Le Meridien Dahab Resort & Spa
06.2009 - 10.2011Read More
Commis
Sieve Grand Azure Hotel
04.2008 - 05.2009Read More
Stewarding
InterContinental Sharm El-Sheikh
08.2006 - 03.2008Read More