Riyadh

+966********* E: ad49qk@r.postjobfree.com

PROFESSIONAL SUMMARY

Fervent EXECUTIVE CHEF with over 15 years of experience in French, Mediterranean, and International gastronomy. Skilled in menu development, kitchen operations management, and staff training. Proficiency in driving revenue growth through innovative culinary concepts, strategic marketing initiatives, and keen business acumen, specialized in orchestrating successful openings for 5-star hotels and luxury restaurants. Resolute to excellence in food preparation, presentation, and service. Always abreast of trends and new techniques. Seeking to leverage expertise in a vibrant atmosphere to elevate guest satisfaction and drive business success.

SKILLS

• Menu Planning

• Creativity

• Food Safety

• Cost Control

• Rectitude

• People Oriented

• Guest Satisfaction focused

• Open Minded

• Hospitality service expertise

• Team Leadership

• Hiring, Training, and Development

• Pressure Resistant

WORK HISTORY

CLUSTER EXECUTIVE CHEF 01/2023 to Current

Eloge Restaurant

Revamped and optimized the menu offerings for Eloge et Oplaisir to align with local market demands, delivered a substantial 45% and 55% revenue increase over the previous year's performance

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Directed a cross-functional team to execute targeted social media strategies, driving a 30% growth in customer acquisition and a 20% rise in conversion rates.

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Conceived a successful and innovative Bakery (Croissant Bar ) at Boulevard World for the season, reached between 30000 to 50000sar a day

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• Developed a Branch (Oplaisir Terraces) in Deriya in 3 weeks Hired and qualified multicultural kitchen staff on very short notice, showing them recipes, plating techniques, and HACCP rules

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Managed and organized purchases for all restaurants, avoiding unused inventory and stock shortage

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CONSULTANT EXECUTIVE CHEF 01/2019 to 01/2023

Mourad Mahfoud Consulting Agency

Brought expertise for development of a Ballroom for Hilton Casablanca, creating all offers et concepts of banquet service

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• Purchased all equipment

• Hired, prepared and coached kitchen team

• Increased quality of food and generated menus for Restopro Group, Casablanca Elaborated personalized menus for local celebrities, high-profile persons, and luxury brands for Labo13 catering, Casablanca

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• Managed opening of a bakery and Italian restaurant, Les Maitres du Pain, Casablanca EXECUTIVE CHEF

MOURAD MAHFOUD

EXECUTIVE CHEF 01/2012 to 01/2019

Sofitel Casablanca Tour Blanche

• Hotel pré- opening and opening team

Crafted bustling weekly-changing menu, To maintain momentum in fiercely competitive cityscape, for restaurant “Brasserie La Tour”, ranked n 1 in TripAdvisor

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Increasing dining quality and at same time decreasing global food cost(-5%) by avoiding wastage and non-selling items

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• Create Oriental restaurant, called “Atelier Oriental” ranked n 2 on Tripadvisor Conceptualized creative menu, playing with tastes and textures for original restaurant:" Dans le Noir "where customers dine in complete darkness

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Took Charge and participated in big events related to “Gastronomy”, like “Stars Food and Art”, Gala Dinner with 2 Michelin-starred Chefs and French “Meilleur Ouvrier”

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Instructed executive chefs of Accor Hospitality Morocco to increase their gastronomy skills

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have been awarded 3 forks every year by local gastronomic guide: Le Club des Uniques.

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EXECUTIVE SOUS-CHEF 01/2010 to 01/2012

Sofitel Marrakech Palais Impérial

• Restaurant opening “So night”

Designed inventive menu blending French and Moroccan gastronomy, participating in increased revenue of the hotel in a very meaningful way, "An average of 40,000 USD per day, reaching up to 140,000 USD on New Year's Eve."

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Took in charge of Organization of big banquets and cocktails (Marrakech Film Festival, Pure Life: more than 900 attendees)

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coached staff to be mindful of client relationship, custom-made service, storytelling, and high-quality standards of Sofitel

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EXECUTIVE CHEF 01/2009 to 01/2010

Restaurant « Les Jardins de Bagatelle

• Paris 16eme

Designed casual, healthy, and flavorful traditional menu for highly demanding local clientele. Seats restaurant and banquet up to 150 settings

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• Conceived cocktails and theme evenings for up to 500 attendees Headlined coordination of “Les Soirées Blanches” evenings, An essential venue for Parisian evenings where celebrities mingle

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EDUCATION

Professional Lycée EPROC - Paris Vocational baccalaureate level Professional Lycée René Auffray - Paris BEP

Hotel And Catering Management

ACCOMPLISHMENTS

GASTRONOMY « Sous-Vide cooking» with Chef Jean-Michel Bannwart, “Meilleur Ouvrier de France” at Lenôtre

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BAKERY :Christian VABRET “ with Alexandre LOPEZ “ World Champion of Bakery Winner 2009”

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LANGUAGES

French: Fluent

Arabic: Fluent

English: Fluent

Spanish: Fair

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