Chef de Partie · Hot Kitchen Specialist

MD.
SADIK
HUSSAIN

Hospitality professional with 9+ years in hot and cold kitchens across international hotel groups and premium restaurant brands in Saudi Arabia.

AL AQIQ · RIYADH, SAUDI ARABIA

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MD. Sadik Hussain, Chef de Partie and hot kitchen specialist, in chef whites and toque
MD. SADIK HUSSAIN · RIYADH
01HOT KITCHEN
029+ YEARS
03RIYADH
01 / Profile

BUILT THROUGH
THE KITCHEN

Hospitality professional with 9+ years in hot and cold kitchens across international hotel groups and premium restaurant brands in Saudi Arabia.

Progressed from Commis III to Chef de Partie, leading section operations, controlling food cost and upholding HACCP standards under high-volume service.

CURRENT ROLE
Chef de Partie — Hot Kitchen
LOCATION
Al Aqiq, Riyadh, Saudi Arabia
AVAILABILITY
Transferable Iqama · Riyadh based
02 / Expertise

CULINARY
EXPERTISE

SEVEN DISCIPLINES · HOT & COLD SECTIONS

  • 01Indian cuisine
  • 02International à la carte
  • 03Steak & grill
  • 04Oriental cold kitchen
  • 05Sushi
  • 06Italian cuisine
  • 07Mexican cuisine
03 / Experience

A CAREER BUILT
THROUGH SERVICE

2017 — PRESENT · 6 POSITIONS

  1. Apr 2023 – Present

    CURRENT

    CHEF DE PARTIE — HOT KITCHEN

    Sigo Tacos (Mexican Cuisine) · Riyadh Park, Riyadh

    • Lead the hot section through peak service.
    • Supervise commis chefs.
    • Hold recipe, portioning and plating standards.

  2. Jun 2022 – Apr 2023

    CHEF DE PARTIE — HOT KITCHEN

    The Forge (Mexican Cuisine) · Riyadh Park, Riyadh

    • Managed mise en place, grill and sauce stations.
    • Negotiated supplier orders within agreed budgets.

  3. Mar 2021 – Jun 2022

    DEMI CHEF DE PARTIE — HOT KITCHEN

    Voco IHG Hotel · Al Khobar, Dammam

    • Delivered à la carte and banquet service.
    • Logged chiller and freezer temperatures before every shift.

  4. May 2020 – Apr 2021

    COMMIS I — HOT KITCHEN

    Centro Olaya by Rotana Hotel · Riyadh

    • Prepared sauces, garnishes and butchery cuts to specification.
    • Maintained stock rotation and par levels.

  5. May 2018 – Mar 2020

    COMMIS II — HOT KITCHEN

    InterContinental Al Jubail · Dammam

    • Supported high-volume buffet and à la carte production.
    • Enforced hygiene and waste-control procedures.

  6. May 2017 – May 2018

    COMMIS III — COLD KITCHEN

    Park Inn by Radisson · Dammam

    • Produced salads, cold mezze and sushi.
    • Supported daily outlets and event catering.
04 / Strengths

PRECISION
BEHIND THE PASS

01Food cost control & sourcing
02HACCP & allergen control
03Section leadership & training
04Inventory and par levels
05Butchery & meat inspection
06Plating consistency at volume
05 / Achievements

RECOGNITION
THROUGH CONSISTENCY

01

Named Employee of the Month twice for service consistency and kitchen discipline.

02

Promoted three times in six years, from Commis III to Chef de Partie.

03

Maintained zero critical findings in routine food-safety and hygiene inspections.

06 / Certifications

TRAINED FOR
THE STANDARD

  • Employee of the Month ×201
  • Hotel Management Frontline02
  • Food Safety Basic Course03
  • Basic Food & Hygiene04
  • Food Allergy Level 205
07 / Education

EDUCATION

Malik Nahar Memorial Academy School & College

HSC — Humanities · 2017GPA: 3.00 / 5.00
SSC — Humanities · 2015GPA: 3.56 / 5.00
08 / Languages

LANGUAGES

  • English
  • Bengali
  • Hindi / Urdu
  • Arabic

SOFTWARE

  • MS Word
  • MS PowerPoint
  • Kitchen ordering systems
09 / Contact

READY FOR
THE NEXT SERVICE.

Available for professional opportunities in Riyadh and Saudi Arabia.

PHONE
+966 54 958 5062
EMAIL
hsadik488@gmail.com
LOCATION
Al Aqiq, Riyadh, Saudi Arabia
AVAILABILITY
Transferable Iqama · Riyadh based
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