FAROUK AL ALI

Executive Sous Chef · Kitchen Operations Leader

Al Khobar, Saudi Arabia

@farouk_al_ali

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About

Culinary professional with 9+ years of experience in fine dining and high-volume kitchen operations. Strong background in kitchen leadership, menu development, food cost control, inventory management, waste reduction, and food safety across Middle Eastern and grill cuisines.

Experience

Executive Sous Chef

Aghati Restaurant · Al Khobar, KSA

2021 – Present

Oversee daily kitchen operations, maintaining food quality, consistency, and food safety standards across shifts. Improve inventory management and ingredient utilization to reduce waste and support efficient service during peak hours. Collaborate on menu engineering and seasonal menu development. Recruit, train, and mentor kitchen staff in culinary techniques, hygiene, and quality standards.
Assistant Executive Chef

Kork Restaurant · Al Khobar, KSA

2023 – 2025

Supported the Executive Chef in supervising daily kitchen operations at an Iranian cuisine restaurant, alongside Aghati. Maintained consistency in authentic Iranian cooking techniques. Monitored food safety and hygiene standards.
Grill Chef & Assistant Chef

Burj Al Hamam · Riyadh, KSA

2020 – 2021

Managed high-volume meat and grill stations in a fine-dining Levantine establishment. Enforced strict portion control and meat yield practices. Trained line cooks on marination, butchery, and live-fire cooking techniques.
Kitchen Chef

Turkish Pot Restaurant · Riyadh, KSA

2018 – 2019

Led a menu redesign and plating overhaul, increasing revenue by 50% (reported). Implemented raw material tracking protocols, reducing waste by 20% (reported). Led daily food preparation and service, ensuring consistent quality. Recruited and scheduled culinary staff for efficient workflow.
Grill Chef

Fairuz Garden · Riyadh, KSA

2017 – 2018

Directed meat station operations (grill & BBQ) with excellent taste, tenderness, and presentation. Mentored assistant cooks in grilling methods, safety standards, and preparation routines.

Education

2015

Diploma in Culinary Arts

Hotel Culinary Institute (Gilgamesh Center)

Culinary Arts · 2013 – 2015

Culinary Arts · 2013 – 2015

Skills

5 to 8 years

Food Safety Staff Training Menu Development Food Cost Control Kitchen Operations Inventory Management Waste reduction techniques

2 to 5 years

Plating Butchery Grilling Portion Control Food Preparation

<3 months

HACCP Menu Engineering

Tools / apps / platforms

<3 months

Microsoft Excel

Languages

Native / Bilingual

Arabic Speak

Conversational

English Speak

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