A SEASONED EXECUTIVE CHEF WITH OVER 35 YEARS OFEXPERIENCE IN THE PROFESSIONAL CULINARY WORLD, HECOMBINES REFINED CREATIVITY WITH EXCEPTIONALOPERATIONAL DISCIPLINE. HE SPECIALIZES IN MANAGING ANDOPERATING HIGH-END KITCHENS WITHIN ROYAL PALACES ANDLUXURY ESTABLISHMENTS, WHERE HE IS ACCUSTOMED TOWORKING ACCORDING TO THE HIGHEST STANDARDS OFQUALITY, PRIVACY, AND EXCELLENCECHEF KHALEDMOHAMED MOUSSAHE POSSESSES EXTENSIVE EXPERIENCE IN DEVELOPINGINNOVATIVE MENUS, FINE DINING, IMPLEMENTING FOOD SAFETYSYSTEMS, AND EFFICIENTLY MANAGING LARGE-SCALECATERING AND BANQUETS WITH METICULOUS ORGANIZATION.HIS CAREER HAS SPANNED VARIOUS COUNTRIES IN THE MIDDLEEAST, WHERE HE HAS SERVED AS A PRIVATE CHEF TO ROYALFAMILIES AND LED PRESTIGIOUS RESTAURANTS TOEXTRAORDINARY LEVELS OF EXCELLENCE AND SUCCESS. HE HASA PROVEN ABILITY TO DELIVER LUXURIOUS CULINARYEXPERIENCES AND ACHIEVE THE HIGHEST LEVELS OFOPERATIONAL EFFICIENCY WHILE MAINTAINING THE HIGHESTSTANDARDS OF QUALITY AND SERVICE, REFLECTING A SPIRIT OFPROFESSIONALISM AND COMMITMENT.CHEFS ZOOM MAGAZINE
الشيفخالد محمد موسىما في عالمشيف تنفيذي متمرس يتمتع بخبرة تتجاوز 35 عا ًالطهي الاحترافي، جمع خلالها بين الإبداع الراقي والانضباطالتشغيلي العالي. متخصصفي إدارة وتشغيل المطابخ الراقيةداخل القصور الملكية والمؤسسات الفاخرة، حيث اعتاد العمل.وفق أعلى معايير الجودة والخصوصية والتميزيمتلك خبرة عميقة في تطوير قوائم الطعام المبتكرة، وفنونوتطبيق أنظمة سلامة الغذاء، ،(DINING FINE (الضيافة الراقيةوإدارة خدمات الإعاشة والولائم الكبرى على نطاق واسع بكفاءة.عالية ودقة تنظيميةامتدت مسيرته المهنية في مختلف دول الشرق الأوسط، حيثه خاصللعائلات المالكة، وقاد مطاعم مرموقة نحوٍعمل كطامستويات استثنائية من التميز والنجاح. يتمتع بقدرة مثبتة علىتقديم تجارب طهي فاخرة، وتحقيق أعلى درجات الكفاءةالتشغيلية، مع الحفاظ على معايير الجودة والخدمة الراقية التي.تعكسروح الاحتراف والالتزامCHEFS ZOOM MAGAZINE
KhalidEftaihaExecutiveChefGroup ExecutiveChefCulinaryDirectorHospitalityConsultantAccomplished Executive Chef with extensive international experienceleading culinary operations for luxury hotels, resorts, high-endrestaurants, and royal households across the Middle East. Renownedfor delivering exceptional five-star dining experiences, managinglarge-scale catering operations serving up to 10,000 guests daily, andspearheading the successful pre-opening of prestigious outlets.Adept at menu innovation, cost optimization, and team leadership,with a proven ability to maintain uncompromising quality while drivingoperational efficiency. Certified in HACCP and ISO 22000, withextensive expertise in royal and VIP catering, multi-outletmanagement, and strategic supplier negotiations. Recognized forblending creativity with business acumen to elevate guest satisfaction,brand reputation, and profitability in highly competitive hospitalitymarkets
KhalidEftaihaExecutiveChefGroup ExecutiveChefCulinaryDirectorHospitalityConsultantشيف تنفيذي بارع يتمتع بخبرة دولية واسعة في إدارة العمليات الطهويةللفنادق والمنتجعات الفاخرة والمطاعم الراقية والعائلات المالكة في جميع أنحاء الشرق.الأوسطيشتهر بتقديم تجارب طعام استثنائية من فئة الخمس نجوم، وإدارة عمليات تقديمالطعام واسعة النطاقيا، وقيادة عمليات ما قبل الافتتاح الناجحةًالتي تخدم ما يصل إلى 10,000 ضيف يوم.للمطاعم المرموقةجيد ابتكار قوائم الطعام، وتحسين التكاليف، وقيادة الفرق، مع قدرة مثبتةُي.على الحفاظ على جودة لا مثيل لها مع تعزيز الكفاءة التشغيليةHACCP حاصل على شهادةولديه خبرة واسعة في تقديم الطعام للعائلات المالكة وكبار 22000، ISO وشهادةالشخصيات، وإدارة المطاعم المتعددة، و.التفاوض الاستراتيجي مع الموردينعرف بقدرته على مزج الإبداع مع الفطنة التجارية لرفع مستوىُي.رضا الضيوف، وسمعة العلامة التجارية، والربحية في أسواق الضيافة شديدة التنافسية
NARCISSUS THE ROYAL HOTEL & NARCISSUSRESORT OBHUR | SAUDI ARABIA OCT 2024 -PRESENT• CULINARY OPERATIONS MANAGEMENT: LEADCULINARY OPERATIONS FOR THE PRESTIGIOUSNARCISSUS RESORT,ENSURING A FIVE-STAR DINING EXPERIENCEACROSS MULTIPLE OUTLETS WITHIN THE RESORT.• MENU DEVELOPMENT & INNOVATION:DEVELOPED AND IMPLEMENTED NEW SEASONALMENUS, FOCUSINGON HIGH-QUALITY, LOCALLY SOURCEDINGREDIENTS AND INNOVATIVE PRESENTATIONSTO CATER TO DIVERSE,INTERNATIONAL CLIENTELE.• TEAM LEADERSHIP & SUPERVISION: SUPERVISEDA TEAM OF CHEFS AND KITCHEN STAFF,FOSTERING A CULTUREOF EXCELLENCE IN FOOD PREPARATION,PRESENTATION, AND SERVICE.WORKEXPERIENCEGroup ExecutiveChef
• FOOD SAFETY & COMPLIANCE: MONITORED FOODSAFETY STANDARDS, HYGIENE PRACTICES, ANDHACCPCOMPLIANCE ACROSS ALL RESORT KITCHENS.• EVENT & BANQUET COORDINATION:COLLABORATED WITH THE FOOD & BEVERAGEDEPARTMENT TO COORDINATEAND DELIVER EXCEPTIONAL CULINARYEXPERIENCES FOR LARGE EVENTS, WEDDINGS,AND VIP FUNCTIONS.• COST CONTROL & SUPPLIER RELATIONS:MANAGED PROCUREMENT PROCESSES,NEGOTIATED WITH SUPPLIERS,AND OPTIMIZED FOOD COSTS WHILE MAINTAININGPREMIUM QUALITY STANDARDS.• GUEST EXPERIENCE ENHANCEMENT: ENGAGEDWITH GUESTS AND VIP CLIENTS TO CUSTOMIZEDININGEXPERIENCES, ENSURING EXCEPTIONALSATISFACTION AND BUILDING BRAND LOYALTY.WORKEXPERIENCEGroup ExecutiveChef
مطبخ كويزينيت السحابي | الإمارات العربية المتحدة2024 - 2023يا، يقدم كل منها •ًًا سحابإدارة العمليات: إدارة 21 مطبخا مميزةً،أطباقوضمان استمرارية العمليات على مدار الساعة، لتغطيةخدمات الإفطار والغداء والعشاء في جميع أنحاء الإمارات.العربية المتحدةتطوير قوائم الطعام: تصميم وتنفيذ قوائم طعام إبداعية •،ومبتكرة باستخدام مكونات طازجة ومحلية.وعضوية، لضمان تجربة طعام راقيةخدمات الطعام للمناسبات: تنسيق خدمات الطعام داخل •،وخارج الموقع لمجموعة متنوعة من المناسبات.من حفلات الزفاف إلى فعاليات الشركاتتوحيد الوصفات: توحيد وصفات الإنتاج لضمان اتساق •،الجودة والنكهة.والعرض، مع التحكم في تكاليف الطعام وتعظيم الإيراداتالتعاون مع الفريق: العمل عن كثب مع مساعدي الطهاة، •وتشجيع الإبداع والابتكار مع.الحفاظ على اتساق جودة الطعامسلامة الغذاء والامتثال: مراقبة سلامة الغذاء وممارسات •النظافة وإجراءات المطبخ لضمانالامتثال لمعايير نظام تحليل المخاطر ونقاط التحكم الحرجة(HACCP).رئيسالطهاةالتنفيذيللمجموعة
• SERVE SAFE FOOD SAFETY MANAGER CERTIFICATION –NATIONAL RESTAURANT ASSOCIATION• ONE DAY WORKSHOP ON COMMUNICATION SKILLS• SERVE SAFE CERTIFICATION – NATIONAL RESTAURANTASSOCIATION FOR SERVSAFE FOOD PROTECTION MANAGER• HAZARD ANALYSIS CRITICAL CONTROL POINT (HACCP)• GMP & HACCP REQUIREMENTS – AGRICULTURAL ENGINEERSASSOCIATION• AWARENESS COURSE IN GMP & HACCP REQUIREMENTS –INTERNATIONAL BUSINESS SOLUTIONS• ONE DAY WORKSHOP ON EFFECTIVE MEETINGS• HACCP CERTIFICATION• JAPANESE COOKING COURSE – YUKI'S KITCHEN, 2014• ISO 22000:2005 FOOD SAFETY MANAGEMENT SYSTEMSLEAD AUDITOR TRAINING COURSE – 2017• DIPLOMA IN CULINARY EXCELLENCE – WORLD MASTERCHEFS SOCIETY, 2015• SENIOR MEMBER CERTIFICATION – EMIRATES CULINARYGUILD, 2015• BOARD MEMBER CERTIFICATION – QATAR CULINARYPROFESSIONALS, 2015• SAUDI ARABIAN CHEFS TABLE CIRCLE MEMBERSHIP – 2015• CERTIFICATE OFAPPRECIATION – ATA COURSE 7120, MAJORCASE MANAGEMENT, 2010 WORLD MASTERCHEFS SOCIETY MEMBERSHIP• QATAR CULINARY PROFESSIONALS MEMBERSHIP• SAUDI ARABIAN CHEFS TABLE CIRCLE MEMBERSHIPCertifications
• PRIVATE CHEF FOR ROYAL FAMILIES SERVED AS APRIVATE CHEF FOR THE ROYAL JORDANIANPALACES, SHEIKH SAIF BIN ZAYED AL NAHYAN INTHE UAE, AND SHEIKH HAMAD BIN JASSIM BINJABER AL THANI IN QATAR, DELIVERING HIGHQUALITY MEALS TAILORED TO THE TASTES OFROYAL FAMILIES AND DIGNITARIES.AchievementsMANAGED ROYAL EVENTS AND BANQUETS WHILE MAINTAININGDISCRETION AND WORLD-CLASS SERVICE.• BEST EXECUTIVE CHEF AWARD – JOSPEX 2019 AWARDED BESTEXECUTIVE CHEF AT THE JORDAN SWEETS AND PASTRIESEXHIBITION FOR EXCELLENCE IN LEADERSHIP AND CULINARYCREATIVITY DURING MY TENURE AT WARD RESTAURANT.• SUCCESSFUL PRE-OPENINGS OF HIGH-PROFILE RESTAURANTSLED THE PRE-OPENING AND OPERATIONAL SETUP FOR MULTIPLEPRESTIGIOUS RESTAURANTS ACROSS THE MIDDLE EAST, INCLUDINGWARD COMPLEX AND HARAT AL SHAM, ESTABLISHING KITCHENWORKFLOWS, TRAINING STAFF, AND DESIGNING INNOVATIVEMENUS THAT ENHANCED THE DINING EXPERIENCE.
Achievements• LEADERSHIP IN LARGE-SCALE CATERING EVENTS MANAGED ANDLED CATERING SERVICES FOR HIGH-PROFILE EVENTS, INCLUDINGROYAL BANQUETS AND INTERNATIONAL CONFERENCES, SERVINGUP TO 10,000 MEALS DAILY, ENSURING EXCEPTIONAL FOODQUALITY AND OPERATIONAL EFFICIENCY.• CULINARY CONSULTING SERVICES PROVIDED CONSULTANCYSERVICES TO MULTIPLE RESTAURANTS, HELPING THEM IMPROVEMENU DEVELOPMENT, STAFF TRAINING, AND OPERATIONALEFFICIENCY, RESULTING IN INCREASED PROFITABILITY ANDCUSTOMER SATISFACTION.• INTERNATIONAL CERTIFICATIONS AND TRAINING COMPLETEDNUMEROUS CERTIFICATIONS IN FOOD SAFETY, INCLUDING HACCPAND ISO 22000, ENHANCING EXPERTISE IN MAINTAINING FOODQUALITY AND SAFETY STANDARDS AT THE HIGHEST LEVELS.TELEVISION APPEARANCES FEATURED ON VARIOUSCOOKING SHOWS ACROSS THE MIDDLE EAST,DEMONSTRATING EXPERT CULINARY TECHNIQUESAND PROMOTING REGIONAL CUISINE, WHILEFOCUSING ON THE USE OF LOCAL INGREDIENTS TOSUPPORT SUSTAINABLE CULINARY PRACTICES.
الإنجازاته خاصللعائلاتالمالكة •ٍطافي القصورًخاصاًت طاهياعمل ُالملكية الأردنية، ولدى الشيخسيف بن زايد آل نهيان فيالإمارات العربية المتحدة، ولدىالشيخ حمد بن جاسم بن جبر آلتُثاني في قطر، حيث قدموجباتعالية الجودةلتناسبًمصممة خصيصاُأذواق العائلات المالكة وكبارت الفعالياتُالشخصيات. أدروالمآدبالملكيةمع الحفاظ على السرية وتقديمخدمة عالمية المستوى.جائزة أفضل رئيسطهاة تنفيذي - معرضجوسبكس2019 •تعلىجائزة أفضل رئيسطهاة تنفيذي في معرضالحلوياتوالمعجناتالأردني للتميز فيحصل ُالقيادة والإبداع في فنونالطهي خلالفترة عملي في مطعم ورد.• افتتاحناجحلمطاعم مرموقةتعملياتما قبل الافتتاحوالإعداد التشغيلي لعدد من المطاعم المرموقة في جميع أنحاء الشرقُدُقالأوسطتبوضع إجراءاتالعمل في المطبخ، وتدريبُبما في ذلك مجمع ورد وحاراتالشام، حيثقمالموظفين،وتصميم قوائمطعام مبتكرة أثرتتجربة تناولالطعام.
الإنجازاتالظهورالتلفزيونيثُتفي العديد من برامجالطبخفي الشرق الأوسط، حيُظهرتللمأكولاتُضا لتقنياتطهي احترافية، وروجًتعروُقدمالإقليمية، مع التركيز علىاستخدام المكوناتالمحلية لدعم.ممارساتالطهي المستدامةالريادة في فعالياتتقديم الطعام واسعة النطاقتخدماتتقديم الطعام لفعالياترفيعةُدُتوقُأدرالمستوى،بما في ذلك المآدبالملكية والمؤتمراتالدولية،يا، مع ضمانجودةًتما يصل إلى10,000 وجبة يومُثقدمُحي.طعام استثنائية وكفاءة تشغيلية عاليةخدماتالاستشاراتفي مجالالطهيهاُتخدماتاستشارية للعديد من المطاعم، وساعدتُقدمعلىتحسين تطوير قوائم الطعام، وتدريبالموظفين،.والكفاءة التشغيلية، مما أدى إلىزيادة الربحية ورضا العملاءالشهاداتوالتدريباتالدوليةتالعديد من الشهاداتفي مجال سلامة الأغذية،بماأكمل ُمما عزز خبرتي في الحفاظ على22000،ISOو HACCP في ذلكمعايير جودة وسلامة الأغذية علىأعلىالمستويات
Core SkillsMENU DEVELOPMENT & CULINARY INNOVATION• EXPERTISE IN CREATING DIVERSE MENUS ACROSSMULTIPLE CUISINES (LEBANESE, ASIAN, INTERNATIONAL).• SKILLED IN INCORPORATING FRESH, LOCAL, AND ORGANICINGREDIENTS INTO HIGH-END DINING EXPERIENCES.• PROFICIENT IN BALANCING CREATIVITY WITH COSTEFFECTIVENESS.• EXPERIENCE IN ADAPTING MENUS TO SEASONALAVAILABILITY AND GUEST PREFERENCESتطوير قوائم الطعام والابتكار في فنونالطهي• خبرة في ابتكار قوائمطعام متنوعة تشملمطابخمتعددة (لبنانية،آسيوية، عالمية).• مهارة في دمجالمكوناتالطازجةوالمحلية والعضوية في تجاربطعامراقية.• إتقانالموازنة بين الإبداع والفعالية منحيثالتكلفة.• خبرة في تكييفقوائم الطعام مع توافرالمكوناتالموسمية وتفضيلاتالضيوف.
By Margarita Perez.Photography by Francois Mercer
• PROVEN ABILITY TO LEAD,MENTOR, AND DEVELOP LARGEKITCHEN TEAMS, INCLUDING SOUSCHEFS AND JUNIOR STAFF.• STRONG RECORD OF BOOSTINGSTAFF PERFORMANCE, MORALE,AND PRODUCTIVITY.• SKILLED IN IMPLEMENTINGSTRUCTURED TRAININGPROGRAMS FOR BOTH PREOPENING AND OPERATIONALPHASES.• ADEPT AT FOSTERING A CULTUREOF EXCELLENCE, TEAMWORK, ANDINNOVATION.TEAMLEADERSHIP &STAFF TRAINING
• EXTENSIVE EXPERIENCE INDELIVERING EXCLUSIVE CULINARYSERVICES FOR ROYAL FAMILIESAND HIGH-PROFILE DIGNITARIES.• PROVEN ABILITY TO MAINTAINDISCRETION AND PERFECTION INEVERY MEAL SERVED.• SKILLED IN ORGANIZING ANDEXECUTING ROYAL BANQUETS ANDPRIVATE EVENTS.ROYAL & VIPCATERINGEXPERTISE
• STRONG SKILLS IN OPTIMIZINGFOOD COSTS WITHOUTCOMPROMISING QUALITY.• EFFECTIVE BUDGET PLANNINGAND MONITORING FOR LARGESCALE KITCHEN OPERATIONS.• EXPERIENCED IN NEGOTIATINGWITH SUPPLIERS FOR THE BESTQUALITY-TO-PRICE RATIO.COST CONTROL& BUDGETMANAGEMENT
• LED MULTIPLE PRE-OPENINGPROJECTS FOR LUXURYRESTAURANTS AND RESORTS.• DESIGNED EFFICIENT KITCHENLAYOUTS, WORKFLOWS, ANDOPERATIONAL STRUCTURES.• MANAGED RECRUITMENT,TRAINING, AND INTEGRATION OFKITCHEN TEAMS BEFORE LAUNCH.PRE-OPENING &RESTAURANTSETUP
تجهيز المطاعم قبل الافتتاحت بقيادة العديد من مشاريع تجهيزُقم.المطاعم والمنتجعات الفاخرة قبل الافتتاحتُعالة، ونظمت تخطيطات مطابخ ف ُّصممت هياكل تشغيليةُسير العمل، ووضعمحكمةُ.ت على توظيف وتدريب ودمج فرقأشرف ُ.المطبخ قبل الافتتاحPRE-OPENING &RESTAURANTSETUP
• DIRECTED LARGE-SCALECATERING OPERATIONS SERVINGUP TO 10,000 MEALS PER DAY.• SKILLED IN MANAGINGSIMULTANEOUS EVENTS WITHHIGH EFFICIENCY ANDQUALITY CONTROL.• EXPERIENCE IN BOTH ON-SITEAND OFF-SITE CATERINGSERVICES.HIGH-VOLUMECATERING &BANQUETMANAGEMENT
• CERTIFIED IN HACCP AND ISO22000 FOOD SAFETYMANAGEMENT SYSTEMS.• ENSURED STRICT COMPLIANCEWITH INTERNATIONAL FOODSAFETY STANDARDS.• TRAINED TEAMS ON HYGIENEPROTOCOLS AND CRITICALCONTROL POINTS.FOOD SAFETY &HACCPCOMPLIANCE
• EFFECTIVE IN SOURCINGPREMIUM INGREDIENTS ATCOMPETITIVE PRICES.• SKILLED IN INVENTORY CONTROLTO MINIMIZE WASTE ANDMAXIMIZE FRESHNESS.• PROFICIENT IN BUILDING ANDMAINTAINING STRONG SUPPLIERRELATIONSHIPS.SUPPLIERNEGOTIATION &INVENTORYMANAGEMENT
• PROVIDED CONSULTANCYSERVICES TO RESTAURANTS FORMENU CREATION ANDOPERATIONAL IMPROVEMENT.• EXPERTISE IN STREAMLININGKITCHEN PROCESSES TO ENHANCEPRODUCTIVITY.• INCREASED PROFITABILITY ANDCUSTOMER SATISFACTIONTHROUGH TARGETEDOPERATIONAL STRATEGIES.CULINARYCONSULTING &OPERATIONALEFFICIENCY
Basheer MohammadSalem AbuAbdoBashir Abu Abdo: From Jordan to Global Culinary StardomIn the world of culinary arts, few names resonate as profoundly asBashir Mohamed Salem Abu Abdo. Born on July 9, 1983, in Jordan,Bashir’s journey into the culinary world began with a deep-seatedpassion, relentless perseverance, and an insatiable curiosity for flavorsand techniques.Today, based in Dubai, he stands as one of the most prominentculinary innovators, boasting over 16 years of professional experienceacross the Gulf Cooperation Council countries, the United Kingdom,and the United States.Bashir Abu Abdo’s story is not merely about cooking; it is a narrative ofvision, leadership, and unwavering dedication to excellence. Frommastering local and international cuisines to leading high-performingkitchen teams, he has consistently demonstrated a commitment toelevating culinary standards. His journey reflects the essence of amodern chef: one who combines creativity, discipline, and globalinsight to redefine gastronomy.
Basheer MohammadSalem AbuAbdo
WORKEXPERIENCEKITOBI COMPANY - PRODUCTION MANAGER(EXECUTIVE CHEF) UAE - SAUDI ARABIA(SEPTEMBER 2024 - PRESENT)KITOBI | FOUNDERKITOBI COMPANY - UAE - EXECUTIVE CHEF(DECEMBER 2021 - SEPTEMBER 2024)MANAGED DAILY KITCHEN PRODUCTIONOPERATIONS.MANAGED A TEAM OF OVER 200 EMPLOYEES,SPREAD ACROSS TWO GCC MARKETS.MANAGED TWO PRODUCTION UNITS BETWEENTHE UAE AND SAUDI ARABIA.MANAGED FRANCHISE ACTIVITIES, AUDITS,TRAINING, STANDARDS IMPLEMENTATION, ANDQUALITY CONTROL IN NEW YORK AND LONDON,UK.
WORKEXPERIENCECONDUCTED DAILY QUALITY CONTROL ANDOPERATIONAL VISITS, PREPARING DETAILEDREPORTS.COORDINATED WITH THE MARKETING TEAM ONWEEKLY, MONTHLY, AND LIMITED-TIMEPROMOTIONS.DEVELOPED NEW MENU RECIPES FOR THE UAEAND SAUDI ARABIA MARKETS.DEVELOPED STANDARD OPERATINGPROCEDURES FOR KITCHEN OPERATIONS ANDPREPARED TRAINING MANUALS.DESIGNED KITCHEN AND FLOOR PLANS FORNEW RESTAURANT OPENINGS, DEFININGWORKFLOWS, IT REQUIREMENTS,OPERATIONAL PLANNING, AND STAFFING ANDRECRUITMENT.CONTROLLING FOOD COSTS AND MINIMIZINGWASTE DAILY AND MONTHLY, THROUGHSTRATEGIC PLANNING.MANAGING FOOD AND BEVERAGE RECIPECOSTS IN COORDINATION WITH THEPURCHASING AND FINANCE DEPARTMENTS.IMPLEMENTING THE HACCP (HAZARD ANALYSISAND CRITICAL CONTROL POINTS) SYSTEM ANDFIRE SAFETY PROCEDURES IN ALL KITCHENS.PRACTICING PREVENTATIVE MAINTENANCE BYPROVIDING DAILY, WEEKLY, AND MONTHLYSCHEDULES, AND IDENTIFYING REQUIREMENTSBASED ON DAILY VISITS AND REPORTS.
passionCHEF BASHEER MOHAMMAD ABUABDO’S PASSION FOR FOOD IGNITEDLONG BEFORE FORMAL CULINARYTRAINING OR PROFESSIONAL KITCHENSENTERED HIS LIFE. GROWING UPIMMERSED IN THE RHYTHMS OF HISFATHER’S RESTAURANT, HAMAMAH ALSALAM IN JORDAN, BASHEERDEVELOPED A DEEP CONNECTION TOFOOD, HOSPITALITY, AND THEINTRICATE DANCE OF A WORKINGKITCHEN.HIS FATHER WAS NOT ONLY HIS FIRST MENTOR BUT ALSO HIS MOSTPROFOUND INFLUENCE. FROM WASHING DISHES AND SWEEPINGFLOORS TO LEARNING ABOUT INGREDIENT SOURCING, CUSTOMERSERVICE, AND RESTAURANT OPERATIONS, BASHEER ABSORBEDEVERY ASPECT OF THE BUSINESS WITH CURIOSITY ANDDEDICATION. THESE FORMATIVE EXPERIENCES INSTILLED IN HIM ASENSE OF DISCIPLINE, HUMILITY, AND UNWAVERING RESPECT FOREVERY ROLE WITHIN THE KITCHEN.“MY FATHER TAUGHT ME EVERYTHING—FROM THE SIMPLESTBASICS TO THE INTRICACIES OF MANAGEMENT. THAT FOUNDATIONIS WHAT HAS SHAPED EVERY STEP OF MY JOURNEY,” BASHEEROFTEN REFLECTS.
passionTHIS HANDS-ON UPBRINGING SHAPEDMORE THAN JUST HIS TECHNICALSKILLS; IT FORGED HIS LEADERSHIPPHILOSOPHY, ROOTED IN GRATITUDE,COLLABORATION, AND OPERATIONALEXCELLENCE. IT IS THIS PHILOSOPHYTHAT CONTINUES TO GUIDE HIM AS HELEADS TEAMS, INNOVATES CUISINES,AND SETS BENCHMARKS IN THEWORLD OF PROFESSIONALGASTRONOMY.
THE LIFE AND CAREER OFBASHEER MOHAMMAD SALEMABU ABDO STAND AS A POWERFULTESTAMENT TO DEDICATION, RELENTLESSGROWTH, AND VISIONARY LEADERSHIP INTHECULINARY WORLD. FROM HIS FORMATIVEYEARSIN JORDAN TO LEADING PRESTIGIOUSKITCHENS ACROSS DUBAI, THE UNITEDKINGDOM, AND THE UNITED STATES, HE HASCONSISTENTLY DEMONSTRATED THATEXCELLENCE IS A JOURNEY, NOT MERELY ADESTINATION.HIS STORY SERVES AS AN INSPIRATION TOCHEFS, CULINARY PROFESSIONALS, ANDFOOD ENTHUSIASTS ALIKE, PROVING THATWITH PASSION, CREATIVITY, ANDUNWAVERING COMMITMENT, ONE CANLEAVE AN ENDURING GLOBAL LEGACY INGASTRONOMY. BASHEER’S ACHIEVEMENTSARE A REMINDER THAT TRUE CULINARYMASTERY COMBINES TECHNICAL SKILL,INNOVATIVE VISION, AND THE ABILITY TOUPLIFT AND LEAD TEAMS TOWARD A SHAREDPURSUIT OF PERFECTION.A LEGACYOF CULINARYEXCELLENCE
BASHEER ABU ABDO’S INFLUENCETRANSCENDS HIS PERSONALACHIEVEMENTS, SHAPING THE CULINARYWORLD THROUGH MENTORSHIP,INNOVATION, AND OPERATIONALEXCELLENCE ON A TRULY GLOBAL SCALE.FROM DEVELOPING HIGH-PERFORMINGKITCHEN TEAMS TO INTRODUCINGGROUNDBREAKING CULINARY CONCEPTS,HE HAS CONSISTENTLY SET NEWSTANDARDS OF PROFESSIONALISM ANDCREATIVITY ACROSS MULTIPLECONTINENTS.HIS JOURNEY UNDERSCORES THE POWER OFPERSEVERANCE, STRATEGIC VISION, AND ANUNCOMPROMISING COMMITMENT TOEXCELLENCE. FOR ASPIRING CHEFS ANDCULINARY PROFESSIONALS, BASHEER’SCAREER OFFERS INVALUABLE LESSONS:THAT TRUE SUCCESS IN THE CULINARY ARTSIS NOT MERELY ABOUT SKILL AT THE STOVE,BUT ABOUT LEADERSHIP, INNOVATION, ANDTHE COURAGE TO NAVIGATE CHALLENGESWHILE STAYING AUTHENTIC TO ONE’SPASSION.THROUGH HIS WORK, BASHEER ABU ABDODEMONSTRATES THAT A CHEF’S LEGACY ISMEASURED NOT ONLY BY THE DISHES THEYCREATE BUT BY THE TALENT THEY INSPIRE,THE TEAMS THEY LEAD, AND THESTANDARDS THEY ELEVATE ACROSS THEINDUSTRYLEGACYAND IMPACT
BASHEER ABU ABDO’S JOURNEYTRANSCENDS PERSONAL ACHIEVEMENTS INTHE KITCHEN, REFLECTING RESILIENCE,ADAPTABILITY, AND VISIONARY LEADERSHIP.FROM HIS HUMBLE BEGINNINGS IN JORDANTO HIS ROLE IN MANAGING AND ELEVATINGINTERNATIONAL CULINARY OPERATIONS, HISSTORY SERVES AS A PROFOUND SOURCE OFINSPIRATION FOR ASPIRING CHEFS ANDCULINARY PROFESSIONALS WORLDWIDE. HEEXEMPLIFIES HOW PASSION, RELENTLESSLEARNING, AND STRATEGIC LEADERSHIPCAN NOT ONLY SHAPE A DISTINGUISHEDCAREER BUT ALSO TRANSFORM THECULINARY INDUSTRY ITSELF.INSPIRATIONALJOURNEY ANDVISIONBASHEER ENVISIONS A FUTURE WHERECULINARY OPERATIONS ARE SUSTAINABLE,TEAMS ARE EMPOWERED, AND EVERY DISHTELLS A STORY OF EXCEPTIONAL QUALITY,CREATIVITY, AND AUTHENTICITY. THROUGHINNOVATION, MENTORSHIP, AND ACOMMITMENT TO EXCELLENCE, HECONTINUES TO INSPIRE, SET NEWBENCHMARKS, AND REDEFINE STANDARDSACROSS THE GLOBAL CULINARY ARENA,LEAVING AN ENDURING LEGACY THATRESONATES FAR BEYOND THE KITCHEN
ObjectiveEXPERIENCED EXECUTIVE CHEFAND CULINARY LEADERWITH OVER 16 YEARS OF INTERNATIONAL EXPERIENCE IN THEFOOD AND BEVERAGE INDUSTRY. DEMONSTRATEDEXPERTISE IN MANAGING, DEVELOPING, AND SCALINGMULTI-BRAND CULINARY CONCEPTS, OVERSEEING NINEBRANDS ACROSS THE GCC, UK, AND USA, INCLUDING CLOUDKITCHENS, CASUAL DINING, AND FINE DINING OPERATIONS.PROFICIENT IN CONCEPT DEVELOPMENT, MENU CREATION,SOPAND KITCHEN MANUAL DESIGN, PRE-OPENINGOPERATIONS, AND LARGE-SCALE BRAND EXPANSION.KNOWN FOR ENSURING OPERATIONAL EXCELLENCE, COSTCONTROL, AND CONSISTENT CULINARY QUALITY ACROSSALL LOCATIONS.AN AWARD-WINNING CULINARY PROFESSIONAL,RECOGNIZED FOR INNOVATIVE LEADERSHIP, TEAMDEVELOPMENT, AND THE ABILITY TO BUILD HIGHPERFORMING KITCHEN TEAMS IN DIVERSE INTERNATIONALMARKETS. EXPERIENCED IN ESTABLISHING STANDARDOPERATING PROCEDURES, TRAINING MANUALS, ANDOPENING NEW KITCHENS, CONSISTENTLY DRIVING BRANDGROWTH AND OPERATIONAL SUCCESS.
DIPLOMA OF BUSINESSADMINISTRATION - OXFORD TRAININGCENTER, UK - MAY 2024- MAY 2025ADVANCE CERTIFICATE IN CULINARYARTS & KITCHEN MANAGEMENT –COTHM - JUL 2025 – SEP 2025DIPLOMA IN CULINARY ARTS STUDY -GRADE: DISTINCTION - EGYPTIANCHEFS ASSOCIATION - WACS - 2025EducationDIPLOMA CULINARY ARTS, FOOD SAFETY AND HACCP - 50ACCREDITED HOURS - GIVEN UK TRAINING 2025DIPLOMA INTERNATIONAL JUDGE - 100 ACCREDITED HOURS -GIVEN UK TRAINING 2025DIPLOMA IN HOSPITALITY MANAGEMENT – ALISON – 2025
HE ALSO HOLDS A SUSTAINABILITYEDUCATION CERTIFICATE FORPROFESSIONAL CHEFS FROM THEWORLD CULINARY ASSOCIATION ANDFEEDING THE PLANET. COMMITMENTTO TRAINING AND MENTORS HIPONEOF BASHEER’S MOST SIGNIFICANTCONTRIBUTIONS TO THE CULINARYINDUSTRY IS HIS DEDICATION TOTRAINING AND MENTORSHIP.EducationOVER THE YEARS, HE HAS DEVELOPED HIGH-PERFORMING TEAMSBY FOCUSING ON SKILL DEVELOPMENT, OPERATIONAL DISCIPLINE,AND LEADERSHIPTRAINING.HE BELIEVES THAT A STRONGCULINARY TEAM IS THE BACKBONE OFANY SUCCESSFUL FOODBUSINESS.BY COMBINING RIGOROUS TRAINING PROGRAMS WITH CREATIVEFREEDOM, BASHEER ENSURES THAT CHEFS UNDER HIS GUIDANCENOT ONLY EXCEL IN TECHNICAL SKILLS BUT ALSO DEVELOPCONFIDENCE, INNOVATION, AND PROBLEM-SOLVING ABILITIES.
CHEF BASHIR MOHAMMED SALEM ABU ABDOPIONEERING THEDEVELOPMENT OF JORDANIAN CUISINE WITH A MODERN, GLOBALSPIRITIN THE CONTEMPORARY ARAB CULINARY SCENE, CHEFBASHIR MOHAMMED SALEM ABU ABDO STANDS OUT AS ONE OFTHE MOST PROMINENT AMBASSADORS WHO HAVE CARRIEDJORDANIAN CUISINE FROM ITS HERITAGE ROOTS TO THE WORLDSTAGE. HIS JOURNEY HAS NOT BEEN MERELY A CAREER PATH, BUTA COMPREHENSIVE DEVELOPMENT PROJECT TO REINTRODUCEJORDANIAN IDENTITY IN A MODERN STYLE THAT RESPECTSAUTHENTICITY AND MEETS INTERNATIONAL STANDARDS.JORDANIAN ROOTS… THEFOUNDATION OF THEVISIONCHEF BASHIR GREWUP IN AN AUTHENTICJORDANIANENVIRONMENT, WHERE HISPROFESSIONALAWARENESS WAS SHAPEDBY TRADITIONAL FLAVORSAND INHERITED COOKINGTECHNIQUES.THIS EARLY CONNECTION TO CULINARY HERITAGE GAVE HIM ASOLID FOUNDATION FOR UNDERSTANDING THE PHILOSOPHY OFJORDANIAN CUISINE, NOT JUST AS A COLLECTION OF RECIPES,BUT AS A CULTURE AND NATIONAL IDENTITY.
THIS HERITAGE DISH WAS PRESENTED PROFESSIONALLYAND MADE IT A GLOBAL CULTURE AND BECAME BELOVED BYCHEF BASHIRMANSAF IS THE MOST POPULAR JORDANIAN DISH, IT ISMADE OF RICE, COOKED YOGURT, COVERED WITH ALMOND,PINE AND PARSLEY. USUALLY IT IS COOKED WITH MEAT(LAMB MEAT), SOMETIMES IT IS COOKED WITH CHICKEN,BUT THE REAL JORDANIANS DO NOT ACCEPT COOKINGMANSAF WITH CHICKEN, THERE IS EVEN A SONG CALLED“MANSAF WITH CHICKEN DOES NOT SUIT JORDANIANS”,MANSAF IS A VERY DELICIOUS DISH WITH NO DOUBT, BUTTHE FIRST TIME YOU EAT MANSAF, DO NOT EAT A LARGEAMOUNT OF IT, BECAUSE IT IS A FATTY DISH.IT IS AJORDANIAN HABIT TO EAT MANSAF EVERY FRIDAYThedishes thatChefBashir waskeentodevelopand Makeaglobalculinarytradition
MAQLOUBE. THE WORD \"MAQLOUBE\" MEANSUPSIDE DOWN. THE MAIN REASON FORCALLING IT MAQLOUBE IS THAT IT IS FLIPPEDUPSIDE DOWN WHEN IT IS SERVED. WHEN YOUCOOK IT, YOU PUT MEAT, OR IT CAN BECHICKEN, EGGPLANT, OR CAULIFLOWER. SOMEPEOPLE PUT BOTH OF THEM, AND THEN YOUADD THE RICE. WHEN IT IS FLIPPED, THE MEATAND THE VEGETABLES WILL BE ABOVE THERICE.Thedishes thatChefBashir waskeentodevelopand MakeaglobalculinarytraditionMUSAKHAN (ARABIC: خنّمس (IS ATRADITIONAL PALESTINIAN DISH, OFTENCONSIDERED THE NATIONAL DISH OFPALESTINE, CONSISTING OF ROASTEDCHICKEN BAKED WITH SUMAC, ONIONS,ALLSPICE, SAFFRON, AND FRIED PINE NUTS,SERVED OVER TRADITIONAL TABOON BREAD.THE NAME TRANSLATES TO \"SOMETHING THATIS [RE]HEATED,\" REFLECTING THETRADITIONAL PRACTICE OF USING OLIVE OILTO REVIVE AND REHEAT OLD BREAD.ORIGIN & SIGNIFICANCE: ORIGINATING IN THE TULKARMAND JENIN AREAS OF PALESTINE, IT IS HISTORICALLYPREPARED DURING THE OLIVE HARVEST SEASON TOCELEBRATE THE FIRST-PRESSED OLIVE OIL.FLAVOR PROFILE: THE DISH IS KNOWN FOR ITS SWEET,SAVORY, AND TANGY TASTE, HEAVILY RELIANT ON A LARGEAMOUNT OF SUMAC AND HIGH-QUALITY OLIVE OIL.KEY INGREDIENTS:CHICKEN: USUALLY ROASTED OR BAKED WITH SPICES.SUMAC: A TANGY, CRIMSON-COLORED SPICE THAT ISESSENTIAL FOR THE AUTHENTIC TASTE.ONIONS: A GENEROUS AMOUNT, SLOWLY CARAMELIZED INOLIVE OIL.TABOON BREAD: A PALESTINIAN FLATBREADTRADITIONALLY BAKED IN A CLAY OVEN.PINE NUTS/ALMONDS: TOASTED IN OLIVE OIL FOR CRUNCH.
IT IS MADE OF HUMMUS AND BREAD WITHSOME OF OLIVE OIL AND LEMON JUICE,COVERED WITH CRUNCHY ALMONDS, ANDSOMETIMES WE PUT SOME PINE.FATTET HUMMUS (OR FATTEH) IS A POPULARLEVANTINE DISH, FREQUENTLY ENJOYED FORBREAKFAST, BRUNCH, OR AS A HEARTYVEGETARIAN MEAL. IT IS A COMFORTING,LAYERED DISH THAT COMBINES CRUNCHYTOASTED PITA BREAD, WARM, TENDERCHICKPEAS, AND A TANGY YOGURT-TAHINISAUCE, USUALLY GARNISHED WITH FRIEDNUTS AND SPICES.CORE COMPONENTSBREAD: TRADITIONALLY, STALE PITA BREAD ISTOASTED OR FRIED UNTIL GOLDEN ANDCRISPY.CHICKPEAS: BOILED UNTIL VERY SOFT, OFTENSERVED WARM WITH SOME OF THEIR COOKINGLIQUID.YOGURT SAUCE: A MIXTURE OF GREEK YOGURT,TAHINI, MINCED GARLIC, LEMON JUICE, ANDSALT.TOPPINGS: PINE NUTS OR SLIVERED ALMONDSFRIED IN GHEE OR OLIVE OIL ARE ESSENTIAL,OFTEN FINISHED WITH PARSLEY, PAPRIKA,SUMAC, OR POMEGRANATE SEEDS.Thedishes thatChefBashir waskeentodevelopand Makeaglobalculinarytradition
REGIONAL LAUNCH (2000): HE MOVED TOSAUDI ARABIA TO DELVE INTO THEINTRICACIES OF EASTERN AND ASIANSWEETS, FOLLOWED BY A SIGNIFICANT STOPIN FRANCE (2002) TO LEARN THE SECRETSOF \"RATA IVERA.\"* EXPANSION AND INNOVATION (2009): THISYEAR SAW THE MATURATION OF HIS SKILLSAT \"SERA KHAN\" IN THE KITCHENS OF CELINEPASTRY, WHERE HE MASTERED THE FUSIONOF TRADITIONAL HERITAGE WITH MODERNINNOVATION.CHEF MOHAMMED QASIMIBRAHIMالانطلاقة الإقليمية (2000): انتقل إلى المملكة العربيةالسعودية، ليغوص في تفاصيل الحلويات الشرقيةوالآسيوية، تلاها محطة هامة في فرنسا (2002)رطا ايفيرا\"\"لاكتساب أسرار.التوسع والابتكار (2009): شهد هذا العام نضوج *بمطابخ حلويات سيلين، حيثسيرا خان\"\"مهاراته في.أتقن الدمج بين عراقة الماضي وابتكار الحاضر*الخبرة الدولية (2006 - 2010): خاض تجربة فريدة في، مما أتاح له فهم الثقافات\"ميرم\"تايلاند لإدارة مطعمالغذائية العالمية، وصولاً إلى تأسيس وإدارة مطعمعام 2010\"ليالي دمشق\".القيادة الفندقية وإدارة الجودة
FORTY YEARS OF CULINARY ARTS... AJOURNEY COMBINING AUTHENTICITY ANDINNOVATIONEXCLUSIVE - CHEFS ZOOMMAGAZINEWHEN EXPERIENCE SPEAKS,EVERYONE LISTENS. AND FROM THE HALLSOF INTERNATIONAL KITCHENS AND THEPODIUMS OF GLOBAL ACCLAIM, THE NAMEOF CHEF MOHAMMED QASSEM IBRAHIMSTANDS OUT AS AN EXCEPTIONALPROFESSIONAL. WITH A JOURNEY THATBEGAN MORE THAN 40 YEARS AGO, CHEFMOHAMMED HAS FORGED HIS OWNIDENTITY IN THE WORLD OFCONFECTIONERY AND FOOD INDUSTRIES,DRAWING ON A RICH FAMILY HERITAGE ANDAN INEXHAUSTIBLE PASSION.CHEF MOHAMMED QASIMIBRAHIMمن فنون الطهي.. رحلة تجمع بين الأصالةًأربعون عاماوالابتكارZOOM CHEFS خاص - مجلةعندما تتحدث الخبرة، ينصت الجميع. ومن بين أروقةالمطابخ العالمية ومنصات التتويج الدولية، يبرز اسمالشيف محمد قاسم إبراهيم كقامة مهنية استثنائية.، استطاع الشيفًبرحلة بدأت منذ أكثر من 40 عامامحمد أن يصيغ هويته الخاصة في عالم الحلوياتإلى إرث عائلي عريقًوالصناعات الغذائية، مستنداوشغف لا ينضب. كنت بالجزائر 2015 كنت بالسودانبالجزائر ليالي دمشق وبالسودان شركه غذائيه وحلويات
MOHAMMED'S JOURNEY HAS BEEN MORETHAN JUST A JOB; IT'S A CONTINUOUSJOURNEY OF ACQUIRING KNOWLEDGE ANDDEVELOPING SKILLS ACROSS MAJORCAPITALS AND CITIES:* THE BEGINNING(1997): HIS PROFESSIONAL JOURNEY BEGANWITH WORK AT COMPANIES SPECIALIZING INCONFECTIONERY, WHERE HE LAID THEFOUNDATIONS FOR HIS TECHNICALEXPERTISE.CHEF MOHAMMED QASIMIBRAHIMA TRANSCONTINENTALCAREER JOURNEYCHEFلم تكن مسيرة الشيف محمد مجرد وظيفة، بللاكتساب المعرفة وتطويرًمستمراكانت ارتحالاً:المهارات عبر كبرى العواصم والمدنالبداية (1997): انطلقت الرحلة الاحترافية من *خلال العمل مع شركات متخصصة فيالحلويات، حيث وضع اللبنات الأولى لخبرته.التقنيةمحطات مهنية عابرةللقارات