Personal Data

My Name: Mohd Samran.

My na onality: European Swedish,
My contacts: Sweden: 0046- 72311 3270
China Mobil: 0086- 13141086451 (wechat),
E-mail: [email protected]
My required Posi on: Execu ve chef, FBD
My Educa on:
= Hotels Management Diploma, F&B :
From Hotels & tourism training center 1994,
(Approved training center from Lausanne Hotel Managements School, Switzerland)
= HACCP Course Training:
From UK Bocker Food safety, Dubai UAE 2007

My Career Summary and more:

= 20 years background F&B`s hotelier with 5* LHW,
= Grand opening experience in Asia and Middle East with LHW,
= Implementa on of SOP, HOE, FE & E for F&B department including service, culinary &
stewarding,
= E cient F&B`s opera ons & implemen ng of HACCP principles.
= Having solid young eyes to pick, Plant the quality controlling to the roots,
= Budget driven and maximised the pro t to achieve the department target,
= Suppor ng the hotels departments, sales and marke ng team to achieve the hotel budget and revenue,
= Communicates the recipes, menus, por ons & presenta on of each menu.
= Great leader, monitoring, developer and coaching the F&B team,
= Focus on sta training and using modern culinary training systems,
= Working closely with the F&B Dir or Execu ve chef to insure of smooth opera on in the F&B department,
= Working closely with Chief Engineer to keep F&B equipments in highly condi on,
= Opera ng equipment and tools reliably and safely,
= Cost control and cost saving planner,
= Crea on of own dishes or new service ideas and Always crea ve in presenta on,
= Working according company policy and strategy,
= Listening, understanding, empathising, helping and solving situa ons,
= Excellent communica on and team work player,
= Professional dealing with suppliers, partners and associates,
= Excellent knowledge in Modern EU, Mediterranean, Italian, Chinese, Thai, Japanese, Russian, Korean, Indian, Middle
Eastern, American and La n American Service standards, concepts and service sequences ,
= Excellent knowledge in Modern EU, Mediterranean, Italian, Chinese, Thai, Japanese, Russian, Korean, Indian, Middle
Eastern, American and La n American cuisines,
My F&B Administra on skills and more:
= Crea ng F&B department sta JD, S.O.P`s, HOE`s, FE & E`s and P& L statements.
= Crea ng F&B department opera ons and cooking standards manuals books.
= Crea ng F&B department check & task`s list's with e ec ve monitoring system.
= Crea ng F&B menus including recipes, descrip ons, engineering & analyses.
= Crea ng F&B department daily, weekly & monthly training plans.
= Crea ng F&B department wastage, cost & expenses control plans.
= Crea ng F&B department hygiene & safety plan as per HACCP principles.
= Crea ng F&B department manning & personal requests.
= Crea ng F&B department opera on oor plan & F&B equipments layout.
= Crea ng F&B department monthly reports & F&B ac vi es.
= Crea ng F&B department purchasing system & monitoring plan.
= Crea ng F&B department maintenance check list, monitoring plan & records,
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 My personal training tools and more:

Holding more than 1500 cooking books library on so copy from around the world ready to print, 300000 food presenta-
ons pictures with recipes, F&Bs opera ons manuals, check lists and 500 cooking training skills DVD`s from Iron Chefs
around the world,
Proud Working History

5* Radisson Blue Stockholm city centre:

Posi on: Director Of Kitchens,
From: 1/6/2019 to 1/12/2022.
296 hotels rooms and suites, Brigade of 60 chefs, 4 F&Bs,
Repor ng to the Hotel manager.
5* IHG hotels & resorts:
Posi on: Group F&B Director and Culinary,
From: 01 /05 /2014 to 01/01/2017
Repor ng to CEO.

—5*+ Luxury Palace Intercon nental hotel & resort Sanya :

500 Rooms , 60 Villas and 11 F&B outlets, Opening ( 2014)
High end quality 5+ stars hotel with IPad Tec. In charge of opening ,
—5* Crown plaza resort & Spa Yalong bay
560 Rooms, 36 Villas. And 5 F&B Outlets, In Charge of the Opera ons,
—5* Hua Yu hotel Plaza Sanya:
600 Rooms 30 Villas, Opening ( 2016)
Hua Yu Hotel Plaza Sanya: The town down brand new 5 stars hotel,
—5* Holiday INN hotel Beijing:
300 Rooms,3 outlets,
—5* Fairmont hotel Washington DC. Georgetown:
415 rooms and 3 F&B outlets,
—5* So tel Sydney hotel,
300 rooms, 3 FB outlets
—5* Cha ue de pier resorts Monaco France
300 rooms, 3 FB outlets,
Zen Restaurants:
The famous Chinese Privet dining restaurants group in China, Hong Kong and Middle East,

5* IHG Hotels & resorts:

5* Intercon nental hotel, Guangdong province, China 2012 / 2014
Repor ng to the GM.
Execu ve chef:
420 hotel rooms and suites & 6 F&B outlets
In charge of En re F&B department opera ons and admin,
1- Aqua café:
2- Chinese restaurant.
3- Brazilian restaurant,

5*Starwood Hotels & resorts

5* Sheraton hotel Jiangsu province, China 2010/ 2012 (2 years contract)
Repor ng to GM.
Execu ve chef,
= Pr-Opening team for 365 hotel rooms and suites, Brigade of 100 chefs in 3 F&Bs:
1= Feast: : All Day dining Bu et & Ala Card restaurant,
2= Kuquts: Japanese Ala Card and bu et restaurant, 3= Sheen Pivillion: Chinese Cantonese restaurant
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 5*Jumeirah hotels & resorts

7 * Zaabeel palace hospitality management, Dubai, UAE, 2008/ 2010,
Repor ng to Ahamad Harib, GM
Dir. Of Kitchens,
The privet F&B for the Royal Family of Dubai, UAE, the Biggest F&B in the world
Managed by Jumierah hotels & resorts,
Brigade of 350 chefs, 20 F&Bs, Cater daily for 5000 VVIP`s Including the Royal family of Dubai, Honored events, Royal BF, lunch, din-
ner, High end quality as per 3 Michelin stars standards
5*Royal Ascot hotels & resorts
5* Ascot & Royal Ascot hotels, 2006 / 2008
Dubai, UAE
Repor ng to Mr. Frank Owens.GM
Brigade of 120 chefs, 12 outlets including: Steak house, Lebanese, Thai, Chinese, Indian, Korean, Japanese, Russian, roof top and
banquet,
4*Riviera hotels & resort:
The oldest hotel in Dubai, 129 rooms, 2004.2006
= Pr-Opening team for 365 hotel rooms and suites,
= Brigade of 50 chefs in 3 F&Bs:
1= All Day dining Bu et & Ala Card restaurant,
2= Asian Ala Card and bu et restaurant,
5* Fairmont Dubai hotel:
Sous chef at The irst Fairmont hotel in Middle East, 460 rooms and 6 outlets, 2002/2004
5* Sheraton Dubai hotels and towers:
Chef de partie at 320 rooms and suites, 2000 / 2002
5* Marriott Riyadh hotel:
Chef de partie at 480 rooms and suites, 1995/2000
==============================================================================
My Training achieved
= Star brands, Starwood hotels & resorts (China) = Sales and Marke ng training, Fairmont Dubai
= Star strategies Starwood hotels & resorts (China) = Food Cost Control Training, Fairmont Dubai (U.A.E)
= Star Care, Starwood hotels & resorts (China) = Leadership Seminar, Fairmont Dubai Hotel (U.A.E)
= Time management Starwood hotels & resorts (China) = Guest Sa sfac on Seminar, Riyadh Marrio (K.S.A)
= F& B service course training, Emirates Hospitality = Marrio Ways Course training Riyadh Marrio (K.S.A)

Career achieved
= Opening of 2 hotels at Huayu IHG hotels group.
= Opening Sheraton hotels in Changzhou wujin city in China,
=Opening dinner for Khalifa tower, the tallest tower in the world, 2000 VVIP from around the world.
= Royal Chef Title holder since 2009,
= Healthy cuisines, wild world culinary magazine interview (Netherland)
= Opening the Fairmont Dubai hotel 2002,
= Best Arabic chef with spectrum on one award winning restaurant in ASIA & ME 2005, 2006.
=============================================================================

Dear sir/madam:
I am certain I can contribute this level of performance to your team, and I hope you allow me to invite you to consider
my quali ca ons and accomplishments,
Thank you & kind regards

Sam
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