SASSY SAAD
Sydney,Australia
Summary
Dynamic Executive Chef with over 19 years of hospitality experience, excelling in high-volume operations and fine dining within Forbes Five-Star resorts. Successful track record in launching multiple start-ups while adeptly leading large teams. Expertise in WHS, Food Safety, and HACCP policies ensures a commitment to culinary excellence and guest satisfaction. A continuous focus on industry trends drives innovative menu development and exceptional VIP services.
Overview
12
12
years of professional experience
1
1
Certification
Work History
Executive Chef
Luna Park Sydney
Sydney, Australia
05.2022 - 12.2024
- Led, mentored, and performance-managed a team of up to 120 staff members, including chefs, kitchen hands, food and beverage attendants, coordinators, and supervisors.
- Managed seven food and beverage outlets, and coordinated 350 large-scale events annually, including full park buyouts accommodating up to 9,500 guests.
- Negotiated partnerships with key suppliers that led to cost reductions, resulting in increased profit margins, and annual revenue growth of 15%.
- Developed menus that meet budgets, food costs, and implemented strategies to reduce waste while optimising profitability and sustainability.
- Ensured that strict hygiene and food safety standards were adhered to, and conducted regular audits, which led to 5-star outcomes.
Head Chef
The Golden Month
Sydney, Australia
06.2021 - 05.2022
- Managed the logistics for dispatch and deliveries across Australia
- Supervised the daily production operations, including preparing, cooking, and packaging of high volume meals
- Managed a kitchen team of 6 staff members, ensuring consistent high-quality food production
Head Chef
Bistro Clementine
Sydney, Australia
05.2020 - 11.2020
- Managed the daily operations of a 60-seat wine bar, updating the menu every day
- Established a strong reputation for the venue among returning customers, leading to increased demand during opening hours and higher daytime trade
- Sales total and revenue increased upto 300%
Sous Chef
Spotless
Sydney, Australia
02.2019 - 11.2020
- Spotless Epicure corporate venues and boardrooms, predominately at The Reserve bank, H.C Coombs and Ernst & Young
- Managed a high-volume kitchen operation with a team of chefs and cooks, serving up to 500 meals daily.
Sous Chef
Coogee Wine Room
Sydney, Australia
08.2019 - 02.2020
- As a member of the opening team, I contributed to menu development, training and rostering of staff
- Designed and changed the menu weekly to align the selection of 450 wines
- Increased SPH with happy hour specials and promotions
- Ensured labor costs and food budget was adhered to
Chef De Cuisine
Four Seasons Hotels and Resorts
Whistler, Canada
11.2017 - 02.2019
- Supervised and oversaw the daily operation of the hotel bar and in room dining kitchens
- Trained and motivated staff to ensure kitchen operations aligned with production requirements and maintained to the quality of The Forbes five star standards
Sous Chef
Luke Mangan & Company
Sydney, Australia
04.2013 - 11.2017
- A high-end, VIP, and invite-only club.
- Regularly updated the menu to reflect seasonal changes and daily specials.
- Managed ordering of stock and liaised with suppliers on a daily basis.
Education
Certificate 3 Trade - Hospitality Commercial Cookery
TAFE NSW
Sydney, NSW01-2006
Year 12 - Higher School Certificate
Moorefield Girls High School
Sydney, NSW01-2005
Skills
- Management of Logistics
- Rostering
- Data Analysis
- Menu Development
- Stock Control
- Food Safety
- HACCP
- Revenue Growth
- Performance Management
- Supplier negotiation
- Staff training
Certification
- Food Safety Supervisor Certificate - Australian Institute of Accreditation
- Mental Health First Aid - St Johns First Aid
- RSA/RCG Licensee - Express online training
- Working with Children Check - Services NSW
References
References available upon request.
Timeline
Executive Chef
Luna Park Sydney
05.2022 - 12.2024
Head Chef
The Golden Month
06.2021 - 05.2022
Head Chef
Bistro Clementine
05.2020 - 11.2020
Sous Chef
Coogee Wine Room
08.2019 - 02.2020
Sous Chef
Spotless
02.2019 - 11.2020
Chef De Cuisine
Four Seasons Hotels and Resorts
11.2017 - 02.2019
Sous Chef
Luke Mangan & Company
04.2013 - 11.2017
Certificate 3 Trade - Hospitality Commercial Cookery
TAFE NSW
Year 12 - Higher School Certificate
Moorefield Girls High School
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