MOHAMED NEGMELDIN
Executive Sous Chef
Bangkok,10
Summary
Dynamic and accomplished Executive Sous Chef with over 19 years of experience in luxury 5-star hotels and upscale restaurants globally. Known for expertise in Arabic fusion, Spanish, Mediterranean, and French cuisines, with a focus on sustainability and innovation. Proven ability to create impactful menus that enhance guest experiences while adhering to budgeted food costs.
Trained with Michelin-starred chefs worldwide, continuously honing culinary skills and techniques to deliver exceptional dining experiences. Passionate about excellence, creativity, and crafting unforgettable culinary journeys.
Possesses comprehensive pre-opening experience, including kitchen setup, OS&E ordering, receiving, and staff recruitment. A skilled culinary professional with deep knowledge of international cuisines and a forward-thinking approach to personalized dining experiences.
Well-versed in leading food events, promotions, and multi-site management. Extensive experience across various dining styles, such as family-style, casual fine dining, à la carte, Michelin-star standards, and catering.
Expert in overseeing fine dining operations in large city hotels, developing creative menus, and crafting dishes inspired by global culinary traditions.
Strong foundation in setting up operational standards, conducting food trials, and designing innovative food presentations. Knowledgeable in budgeting, procurement, inventory management, and menu pricing, with a deep understanding of hygiene, safety regulations, and food technology advancements.
A high-integrity, energetic leader known for delivering exceptional quality, service, and memorable dining experiences to guests.
Overview
22
22
years of professional experience
4
4
Certifications
2
2
Languages
Work History
Executive Sous Chef
The Ritz-Carlton, Bangkok – Pre-opening Team
07.2024 - Current
- Managed 5 different restaurants and the city's largest banquet ballroom, accommodating up to 1,200 guests.
- Led kitchen setup, including OS&E ordering, receiving, and staff training for efficient operations.
- Ensured the kitchen consistently delivered the highest food quality while maintaining cost control and profitability, maximizing guest satisfaction.
- Assisted with menu development and planning.
Executive Sous Chef, Task Force
The Ritz-Carlton, Langkawi
09.2022 - 10.2022
- Conducted training in Arabic fusion cuisine and created events and à la carte menus.
- Participated in the biggest events in Langkawi for VVIP guests on various occasions.
Executive Sous Chef
The Ritz-Carlton Maldives – Pre-opening Team
04.2021 - 06.2024
- Increased focus on ethically sourced ingredients (sustainable seafood 55%, cage-free eggs 99%, crate-free pork 60%) and plant-based menu options (30%).
- Achieved consistent food cost management through cost-control measures, menu optimization, strong vendor relationships, and waste reduction initiatives, maintaining the budgeted food cost despite changes in operations.
- Led improvements in food quality consistency, menu innovation, and local ingredient sourcing to enhance guest satisfaction.
- Championed digital taste panels and enhanced plating training to ensure consistent presentation and taste in all restaurants.
- Successfully garnered positive guest feedback and recognition for exceptional service delivery, generating numerous WOW stories and Legendary WOW moments. The resort was prominently featured in the global CTQ for Ritz-Carlton, highlighting outstanding guest experiences and the efforts of the ladies and gentlemen.
Junior Sous Chef
Four Seasons Resorts Maldives
10.2018 - 02.2021
- Worked at two Four Seasons resorts in the Maldives: Landaa Giraavaru and Four Seasons Private Island Maldives at Voavah.
- Chef in charge at Four Seasons Voavah Private Island when the island is occupied.
- Second in charge in the main kitchen, handling and managing a team of 15-20 supervisors and line staff, including those in villa dining and the à la carte restaurant.
- Maintained the budgeted food cost, despite changes in operations.
Junior Sous Chef
The Westin & Le Meridien Hotels (Complex)
05.2016 - 09.2018
- A 5-star hotel with 2 hotel towers comprising 460 rooms and suites, adjoined to City Center, Bahrain’s largest shopping and entertainment complex.
- Second in charge in the kitchen, handling and managing a group of 10-15 line staff.
- Furn Bakery and Bistro consist of 3 main sections, accommodating 220 seats, and offering various food and beverage options. Furn Bistro provides an all-day dining venue with a buffet breakfast, catering to both in-house and outside guests. Lunch and dinner are à la carte, focusing on authentic Arabic fusion cuisine and modern dishes.
- Furn Bakery is a modern coffee shop that features freshly baked breads, cakes, and a snack menu.
- Implemented two new menus in the Bistro and Bakery, which led to increased profitability compared to the previous year.
Chef De Partie
The Nile Ritz-Carlton, Cairo – Pre-opening
05.2015 - 05.2016
- 5-star property with 281 rooms and 50 suites, a modern luxury hotel with a storied past, featuring the largest ballroom in downtown Cairo, capable of hosting up to 1,500 guests.
- Functioned as Department Trainer for new line ladies and gentlemen.
- Implemented a hygiene system in collaboration with the hygiene manager in the department
- Supported chef de cuisine in menu creation, incorporating seasonal ingredients for innovative dishes.
Chef De Partie
Burj Rafal Hotel Kempinski – Pre-opening Team
07.2013 - 04.2015
- The hotel comprises 349 rooms and suites, offering impeccable comfort and luxury, along with 5 culinary restaurants and lounges featuring multiple authentic cuisines, including classic European.
- Awarded "Middle East’s Leading New Hotel in 2015" by the World Travel Awards.
- Recognized as the "Best Luxury Hotel in Saudi Arabia 2015" by the Business Destinations Travel Awards.
- The Rafal Ramadan Tent served 850 guests daily during the Iftar Buffet in Ramadan 2015, totaling 22,000 covers
Junior Sous Chef
Amwaj Catering Services
04.2012 - 05.2013
- Supported executive chef in menu development, resulting in diverse and innovative culinary offerings that attracted new clientele.
- Assisted in catering special events, serving up to 2,500 pax, contributing to memorable dining experiences for guests at weddings, corporate functions, and other occasions.
- Updated kitchen procedures and processes to align with changing industry trends, ensuring a modern and competitive approach to food preparation and service.
- Handled shifts and managed a team of 16 line staff.
Demi Chef
Kempinski Nile Hotel – Pre-opening Team
08.2010 - 02.2012
- Worked at the Blue, a restaurant focused on 'food for the senses, food to play,' featured no fixed menu. Instead, it offered daily proposals tailored to guests' tastes, presenting simple, exquisite, and quintessentially fresh dishes.
- Worked at Floor 10, a chic dining venue featuring a Jazz Bar, cigar lounge, and three salons, under the leadership of Michelin-starred Chef Simon Dow, serving modern French cuisine.
Culinary Internship – Commi 1
Four Seasons Hotel Los Angeles at Beverly Hills
09.2009 - 06.2010
- A luxury 5-star hotel with 285 rooms and 17 suites, located in the heart of one of the most diverse and exciting destinations in the world.
- Trained in all kitchen sections and outlets, gaining comprehensive experience across various areas.
- Worked at the steakhouse restaurant in both cold and hot sections
Commis Chef
Four Seasons Hotel Alexandria at San Stefano
09.2007 - 01.2009
- Maintained well-organized mise en place to keep work consistent.
- Developed strong multitasking abilities by managing multiple cooking stations during peak hours, ensuring consistent quality output.
- Trained in guest experience, creating the WOW factor, and handling guest complaints.
Culinary Internship
Four Seasons Hotel Cairo at the First Residence
06.2007 - 09.2007
- Four Seasons Hotel Cairo at The First Residence, Egypt A luxury 5-star hotel with 269 rooms and 43 suites in the heart of Cairo, offering views of the Great Pyramids, with authentic fine dining and meeting spaces
- Supported staff members in their daily tasks, reducing workload burden and allowing for increased focus on higher-priority assignments.
- Trained in all kitchen sections and outlets, gaining comprehensive experience across various areas.
Commie 1
Mediterranean Company for Tourism Projects
06.2004 - 05.2007
- Egyptian-Spanish corporation (5-star properties)
- Olé Café Español opening team member (casual dining & catering company)
- Olé Restaurant & Café (First Spanish food in Egypt) as a first cook (fine dining & à la carte)
- Implemented best practices for crop management, preserving product quality during the harvest process.
Cook
Restaurant Group Inc Alexandria
06.2003 - 09.2003
- Mega Alexander Club (Greek cuisine), open only in summer.
- Managed time by organizing and prioritizing kitchen duties to prepare and serve food quickly.
- Maintained clean and organized work areas at all times to bring safety and quality to food preparation process.
Education
Associate of Applied Science - Hotel Restaurant Management
Glendale Community College
California, USA 04.2001 -
Scholarship - Professional Education And Culture Experience
Fulbright Scholarship (CCID) USA
California, USA 04.2001 -
Bachelor of Science - Hotel Management
High Institute of Tourism & Hotels (E.G.O.T.H.)
Alexandria, Egypt 04.2001 -
Associate of Arts - Culinary Arts
Alexandria Hotel Institute (E.G.O.T.H.)
Alexandria, Egypt 04.2001 -
Skills
Incorporate local and sustainable ingredients into menus
Additional Information
Participated in the TV Bahrain food Show TV food show talking about traditional food in Ramadan https://www.youtube.com/watch?v=MTioCO3Z8ck
Certification
Food Protection Manager servsafe
Timeline
Executive Sous Chef
The Ritz-Carlton, Bangkok – Pre-opening Team
07.2024 - Current
Executive Sous Chef, Task Force
The Ritz-Carlton, Langkawi
09.2022 - 10.2022
Food Protection Manager servsafe
05-2022
Executive Sous Chef
The Ritz-Carlton Maldives – Pre-opening Team
04.2021 - 06.2024
Junior Sous Chef
Four Seasons Resorts Maldives
10.2018 - 02.2021
Junior Sous Chef
The Westin & Le Meridien Hotels (Complex)
05.2016 - 09.2018
Food safety level 4 Highfield UK
09-2015
Chef De Partie
The Nile Ritz-Carlton, Cairo – Pre-opening
05.2015 - 05.2016
Chef De Partie
Burj Rafal Hotel Kempinski – Pre-opening Team
07.2013 - 04.2015
Haccp Highfield UK
11-2012
Food safety level 2 Highfield UK
10-2012
Junior Sous Chef
Amwaj Catering Services
04.2012 - 05.2013
Demi Chef
Kempinski Nile Hotel – Pre-opening Team
08.2010 - 02.2012
Culinary Internship – Commi 1
Four Seasons Hotel Los Angeles at Beverly Hills
09.2009 - 06.2010
Commis Chef
Four Seasons Hotel Alexandria at San Stefano
09.2007 - 01.2009
Culinary Internship
Four Seasons Hotel Cairo at the First Residence
06.2007 - 09.2007
Commie 1
Mediterranean Company for Tourism Projects
06.2004 - 05.2007
Cook
Restaurant Group Inc Alexandria
06.2003 - 09.2003
Associate of Applied Science - Hotel Restaurant Management
Glendale Community College
04.2001 -
Scholarship - Professional Education And Culture Experience
Fulbright Scholarship (CCID) USA
04.2001 -
Bachelor of Science - Hotel Management
High Institute of Tourism & Hotels (E.G.O.T.H.)
04.2001 -
Associate of Arts - Culinary Arts
Alexandria Hotel Institute (E.G.O.T.H.)
04.2001 -
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