RAED N.KHALLAWI
Riyadh,Saudi Arabia
Summary
Culinary operations leader with deep experience in large-scale restaurants, banquets, and hotel kitchens. Brings hands-on leadership in team management, pre-opening setup, recipe development, food costing, and guest service, with a strong focus on quality, efficiency, and smooth daily operations.
Overview
2
2
Languages
32
32
years of professional experience
Work History
Operation Manager
MFA Hospitality Group
Riyadh, Saudi Arabia
06.2025 - Current
- Managed a team of over 50 employees, fostering a culture of innovation and continuous improvement.
- Monitored staff performance and developed improvement plans.
- Streamlined customer service operations, significantly improving response times and customer satisfaction ratings.
- Facilitated continuous improvement initiatives, encouraging innovation and excellence in operations.
- Managed budgets and financial planning, achieving cost savings without compromising on quality.
Executive Chef
Le Royal Hotel Amman
, jordan
01.2023 - 05.2025
- Run operation of 7 Main restaurants capacity of 1500 .Run operation of big events and total hotel room of 283 and 2 ballroom with capacity of 1200 ,plan ,coordinate and manage the daily operation and set future goals and progressing more achievements
Head Chef
Marriott Dead Sea resort and Spa
08.2022 - 12.2022
- Run operation of Five Main restaurants capacity of 2000 .Run operation of big events and weddings. Creating and updating recipes and use record for all restaurants. Manage daily operation and responsible of engaging and dealing with gusset and to follow up on operation requirements and needs
Executive Chef
The Royal Automobile Club of Jordan
05.2021 - 07.2022
- Running Operation for 3 restaurants with capacity of 1200
- Dealing directly with the guest to assure operations of banqueting and daily weddings go smoothly. Creating of recipes and meals that will keep customers coming back for more.
- Assisting in the planning and implementation of the menus& responsible for the smooth operation of banquets and plated Functions for small groups and functions up to 1000 guests as well as VIP clients
Executive Chef
Opal Hotel Amman
05.2019 - 03.2022
- Pre-Opening Chef for Hotel with 5 meeting rooms 500 guests 8 small meeting room, main restaurant 200 cover Lebanese restaurant 500 covers, coffee shop 250 cover Responsible for setting -up the organization and structuring all hotel Kitchen FF&E and Capex ordering and traveling to Italia, Chain, and Turkey or ordering. - Trained and develop all Culinary Talent, Ensure the efficient running of operations and monitoring expenses to maximize profitability (GOP) of the department. A creative innovative approach to set-up and display to project the image and quality, monitoring and maintaining culinary consistency to
Executive Chef
Quality suites, Amman, Jordan. (2 outlets)
09.2013 - 05.2019
- Pre-Opening team ensure that all supplies are ordered, stocked, and safely stored.
- Recipe and Meal Creation: creating of recipes and meals that will keep customers coming back for more., Staffing: responsible for hiring and firing kitchen staff, assigns duties to staff members
Executive Chef & Operation Manager
Meelana Catering (VIP Catering Food & Services)
12.2011 - 09.2013
- Planning and implementation of the menus.
- Dealing directly with the guest to assure operations of banqueting and daily weddings go smoothly.
- Serving Daily meals & Weekly Full Setup for small groups.
- Responsible of staff schedule.
- Daily purchasing, and food cost control.
Executive Chef
Dunes Club, Amman, Jordan (6 outlets).
04.2008 - 11.2011
- Exercises substantial discretion in the oversight of all Kitchen functions.
- Daily operations and the overall administration of the office, as well as training.
- Pricing and implementation of the relevant menu.
- Administrative assistance to the Food & Beverage Director.
Banquet Sous-Chef
Kempinski, Dead Sea, Jordan
04.2006 - 03.2008
- Was part of the opening team for this property .
- Assisting the chef in the planning and implementation of the menus& responsible for the smooth operation of banquets and plated functions for small groups and functions up to 1000 guests as well as VIP clients.
- Planning of the buffets at various outlets, responsible for staffing and employees schedule.
- Daily purchasing requisitions and food cost control.
- Working with staff from various nationalities.
JR Sous Chef
Marriott Hotel, Dead Sea, Jordan
01.2002 - 02.2006
- Assisting the chef in following the standards of operations for Marriott Hotels.
- Responsible for the smooth operation of banquets and plated functions for small groups and functions catering for 15000 guest and VIP clients and working in the main buffet style restaurant.
Chef De Parties
Howard JohnsonHotel Amman
05.2000 - 11.2002
- Worked in Japanese Nai was part of the opening team.
- Banqueting including buffets and plated functions.
Chef De Parties
Summerland Restaurant, Saudi Arabia
08.1998 - 11.1999
- In charge of all restaurant Functions including buffets and a la carte for over 300 covers per day
- Working with colleagues from different nationalities.
Commis 1
Regency Palace, Amman, Jordan.
09.1994 - 06.1998
- Started as a trainee and escalated the ranking ladder to finish as a Commis 1
- Experience of all departments from commiss 3
Skills
- Communication skills
- Computer skills
- Training skills
- Leadership skills
- Teamwork
- Pressure handling skills
- Food presentation art
- Food Costing
- Menu engineering
- Recipe development
- Event planning
- Waste control
- Problem solving
Languages
Arabic (mother tongue)
English (good)
Accomplishments
- Empower Mentality
- Kempinski – Ashtar
- -2nd place "Trattoria Della Pasta" – Grumpy Gourmet 2002
- -Diversity Food Safety and Hygiene Training 2017
- -Best employee Of The Year –
- Marriott Dead Sea, Jordan
- -Culinary Art Show " Live Cooking from basket
- Amman, Jordan 2006
- -Food Safety& HACCP Principles Training
- By Al-Yousef Hygiene& Public Health 2013
- -Training Banquets
- Emirates Palace, Abu Dhabi 2007
- -Arabic Promotion
- Kempinski Mumbai, India
Timeline
Operation Manager
MFA Hospitality Group
06.2025 - Current
Executive Chef
Le Royal Hotel Amman
01.2023 - 05.2025
Head Chef
Marriott Dead Sea resort and Spa
08.2022 - 12.2022
Executive Chef
The Royal Automobile Club of Jordan
05.2021 - 07.2022
Executive Chef
Opal Hotel Amman
05.2019 - 03.2022
Executive Chef
Quality suites, Amman, Jordan. (2 outlets)
09.2013 - 05.2019
Executive Chef & Operation Manager
Meelana Catering (VIP Catering Food & Services)
12.2011 - 09.2013
Executive Chef
Dunes Club, Amman, Jordan (6 outlets).
04.2008 - 11.2011
Banquet Sous-Chef
Kempinski, Dead Sea, Jordan
04.2006 - 03.2008
JR Sous Chef
Marriott Hotel, Dead Sea, Jordan
01.2002 - 02.2006
Chef De Parties
Howard JohnsonHotel Amman
05.2000 - 11.2002
Chef De Parties
Summerland Restaurant, Saudi Arabia
08.1998 - 11.1999
Commis 1
Regency Palace, Amman, Jordan.
09.1994 - 06.1998