OBJECTIVE

Seeking a challenging position as an

Executive Chef where I can utilize my

extensive experience in the hospitality

industry and passion for creating

exceptional culinary experiences.

With a strong background in leading

culinary teams, designing menus, and

ensuring quality food service, my

objective is to contribute my skills and

expertise to deliver outstanding dining

experiences, exceed customer

expectations, and drive overall

success for the organization. I am

dedicated to maintaining the highest

standards of food quality, safety, and

presentation while continuously

exploring innovative culinary

techniques and staying updated with

the latest industry trends.

Chef. Ahmed

Abdullah

EXECUTIVE CHEF/ OPERATION MANAGER

Highly accomplished and versatile Executive Chef with extensive experience in the hospitality industry. Proven track record of success in leading culinary teams and overseeing kitchen operations. Skilled in menu planning, recipe development, and ensuring exceptional quality and presentation of dishes. Adept at implementing hygiene policies, maintaining cleanliness, and upholding food safety standards. Strong expertise in managing budgets, reviewing staffing levels, and delivering outstanding service. Demonstrated ability to mobilize and establish successful operations in various venues. Dedicated to providing nutritious and high-quality meals while exceeding customer expectations. Excellent leadership, communication, and problem-solving skills. CONTACT

• ad0pdm@r.postjobfree.com

• https://www.linkedin.com/in/a

hmed-abdullah-b727a569

• +974-****-****

• Qatar, Doha Al-Mansoura

http://linkedin.com/in/ahmed-

abdullah-b727a569

https://photos.app.goo.gl/qMRSi

Qw73dlCOyAX2

EXPERIENCE

Executive Chef Perfect Nutrition December 2022 - Present (8 months)

Leading a culinary team and overseeing kitchen operations to deliver high-quality, nutritious meals.

Implementing hygiene policies and maintaining equipment cleanliness. Creating new recipes, planning menus, and ensuring promptness and quality of dishes.

https://www.instagram.com/chef

_ahmed_abdullah/

EDUCATION

BACHELOR'S DEGREE IN HOTEL

MANAGEMENT

TOURISM & HOTELS COLLEGE,

HELWAN UNIVERSITY

1996 - 2000

HIGH DIPLOMA IN KITCHEN

SWISS ACADEMY

1995 – 1997

HIGH SCHOOL DIPLOMA

SUEZ MILITARY HIGH SCHOOL

1985 - 1988

SKILLS

• Culinary Leadership and Team

Management

• Menu Planning and Recipe

Development

• Hygiene Policies and Food

Safety Standards

• Budgeting and Cost Control

• Staff Training and

Performance Evaluation

• Exceptional Quality and

Presentation of Dishes

• Event Planning and Banquet

Operations

• Customer Satisfaction and

Complaint Resolution

• Inventory Management and

Procurement

• Strong Organizational and

Time Management Abilities

Executive Chef Nutree Holistic Center Sep 2021 – November 2022 (1 year 3 months)

Managing kitchen operations and supervising culinary staff. Coordinating cooks' tasks and maintaining hygiene standards. Designing new recipes, planning menus, and reviewing staffing levels. Quality Control Specialist Almourjan Restaurants Mar 2021 - Aug 2021 (6 months)

Tested products for their intended use and ensured adherence to specifications.

Maintained records of issues and defined production processes for quality food delivery.

Assumed authority to accept or reject products as necessary. Director of Operations Simple Transportation of Consumables

Jul 2020 - Feb 2021 (8 months)

Drove operational improvements to ensure on-time, budgeted, and quality delivery.

Implemented best practices, safety measures, and housekeeping improvements.

Reviewed reports, managed supply chain partnerships, and generated company plans and budgets.

Executive Chef Health's Restaurant Jul 2019 - Jun 2020 (1 year)

Ensured promptness, freshness, and quality of dishes. Coordinated cooks' tasks and implemented hygiene policies. Designed new recipes, planned menus, and selected plate presentations.

Reviewed staffing levels to meet service, operational, and financial objectives.

Hired and trained kitchen staff, including cooks, food preparation workers, and dishwashers.

Performed administrative tasks, managed inventory, and handled purchase orders.

Set and monitored performance standards for staff. Obtained feedback on food and service quality and addressed customer problems and complaints.

Restaurant Manager Fasht Restaurant for Seafood Sep 2018

- Jun 2019 (10 months)

ADDITIONAL TRAINING AND

CERTIFICATIONS:

• ISO 9001:2015 - Imperial

Management Consultancy

Qatar (Quality Management

System/Implementation

Principles, 2020)

• ISO 22000 - Boecker Qatar

(Training course, 2016)

• Supervising H.A.C.C.P for

Catering Level 3 - Diversey

Safety Department (4-day

training course, 2011)

• Supervising Food Safety in

Catering Level 3 - Diversey

Safety Department (4-day

training course, 2011)

• Intermediate HACCP

Principles - Royal Society for

Public Health (RSPH) (18-day

training course, 2009)

• Driving Defense - Qatar Gas

Safety Department (2-day

training course, 2008)

• H2S Awareness - Global

Technical Solutions Company

(GTSC) (2-day training course,

2002)

• Fire Fighting - Global

Technical Solutions Company

(GTSC) (5-day training course,

2002)

• Offshore Survival - Global

Technical Solutions Company

(GTSC) (5-day training course,

2002)

• First Aid - Global Technical

Solutions Company (GTSC) (3-

day training course, 1998-

2002)

Coordinated daily Front of the House and Back of the House operations.

Delivered superior service and maximized customer satisfaction. Responded efficiently and accurately to customer complaints. Reviewed product quality and conducted customer research. Organized and supervised shifts, ensuring smooth operations. Appraised staff performance and provided feedback for productivity improvement.

Estimated future needs for goods, kitchen utensils, and cleaning products.

Ensured compliance with sanitation and safety regulations. Managed the restaurant's image and suggested ways for improvement.

Controlled operational costs and identified measures to reduce waste. Created detailed reports on revenues and expenses. Promoted the brand through word-of-mouth and restaurant events. Recommended strategies to reach a broader audience. Trained new and current employees on customer service practices. Implemented policies and protocols to maintain future operations. Private Chef Self-employed May 2018 - Aug 2018 (4 months) Provided personalized culinary services to private clients, creating customized menus and preparing exceptional meals.

Ensured exceptional quality, presentation, and taste of dishes. Managed all aspects of the kitchen, including ingredient sourcing, meal planning, and execution.

Executive Chef (Task Force) Habat Reeh Restaurant, Grand heritage Alwakra Apr 2017 - May 2018 (1 year 2 months) Led the culinary team and managed kitchen operations, ensuring promptness and quality of dishes.

Implemented hygiene policies and maintained cleanliness of equipment.

Designed new recipes, planned menus, and created appealing plate presentations.

Reviewed staffing levels to meet service and operational objectives. Executive Director Bab Al-Doha Catering Mar 2016 - Mar 2017 (1 year 1 month)

Scheduled events with clients and developed budgets for each event. Oversaw staff scheduling and managed all aspects of event planning, including menu planning and ingredient procurement. Conducted interviews and hired new employees.

Managed banquet operations during events, ensuring a seamless and memorable experience for guests.

APPRECIATION CERTIFICATES

AND AWARDS:

1. Certificate of Appreciation -

Ras Gas Company Limited

Date: July 2009

Description: Best Mobilization

for Ras Gas Canteen during

mobilization for Amwaj

Catering at Ras Laffan

2. Certificate of Appreciation -

Amwaj Catering

Date: October 2008

Description: Best & First VIP

Outdoor Catering

3. HONORED & Appreciation - Le

Meridien Hotel

Date: May 1997

Certificate of Recognition - Le

Meridien

Date: June 2001

4. Appreciation Certificate - Ras

Laffan Liquefied Natural Gas

Co. Ltd.

Date: November 2013

Executive Manager EASAIR CAFE Feb 2015 - Feb 2016 (1 year 1 month)

Oversaw all aspects of cafe operations, including staff management, inventory control, and customer service.

Handled various company issues and ensured smooth day-to-day operations.

Executive Director Amalak Catering-Qatar Jan 2012 - Jan 2015 (3 years 1 month)

Successfully grew the business and achieved financial targets. Led the catering team and managed operations across multiple locations.

Implemented strategies to enhance customer satisfaction and build strong relationships with clients.

Executive Sous Chef (Task Force) Governor West Bay Suites & Residences Jul 2012 - Oct 2012 (4 months)

Mobilized the kitchen during the opening phase, ensuring smooth operations.

Coordinated kitchen staff and supported the Executive Chef in managing culinary operations.

Executive Director La Cuisine Catering-Qatar Sep 2009 - Dec 2011 (2 years 4 months)

Established and grew La Cuisine Catering from scratch, opening four branches.

Served as the executive director of all branches, overseeing day-to-day operations and ensuring high standards of food and service. Executive Chef Amwaj Catering Aug 2008 - Aug 2009 (1 year 1 month)

Successfully mobilized kitchen operations for various venues, including Al Khore Community, Al Waha, Al Zakira, Al Nakhiel Clubs, Qatar Gas Canteen, Ras Gas Canteen, and Al Ghazal Club.

Managed all aspects of the kitchen, ensuring quality food and service delivery.

Executive Sous Chef Al Sultan Beach Resort-Qatar Apr 2006 - Jul 2008 (2 years 4 months)

ACHIEVEMENTS

• Aswan Trading & Contg.CO -

Recognition Letter for explant

project ATC/L/489/2011

• Al-Fardoos Center for

Wedding - Appreciation

Wedding Events both seasons

2009/2010

• VENICE Center for Wedding -

Appreciation Banquets

Wedding Events for season

2009

• Aum Hakeem Secondary

School - Appreciation Events.

• Egyptian Ambassador

• NDC -UAE - ND-

31/Appreciation Events

• NDC-UAE - ND-24 /

Appreciation Events

• NDC-UAE - ND-33 /

Appreciation Events

• Certificate - Ras Gas Jul 2009

• Best Mobilization for Ras Gas

Canteen during mobilization

for Amwaj Catering at Ras

Lafan

• Certificate of Appreciation -

Amwaj Catering Oct 2008

• Best & First VIP Outdoor

Catering

• HONORED & Appreciation - Le

Meridien Hotel May 1997

• Certificate of Recognition - Le

Meridien Jun 2001

• Appreciation Certificate - Ras

Laffan Liquefied Natural Gas

Co.Ltd. Nov 2013.

Worked as an executive sous chef, overseeing culinary operations and ensuring high standards of food quality and presentation. Assistant Operation Manager Offshore (Task Force) Damak Catering-U.A.E. Nov 2004 - Aug 2005 (10 months)

Organized and managed catering operations from A to Z, ensuring smooth and efficient service delivery.

Executive Chef N.C.T&H-U.A.E. Aug 2002 - Oct 2004 (2 years 3 months)

Led kitchen operations, responsible for maintaining high standards and ensuring the quality of food prepared.

Chief Cook Ali Ben Ali Catering-K.S.A. Jul 2000 - Jul 2002 (2 years 1 month)

Worked as a chef cook, preparing and presenting meals in accordance with established standards.

Commie 2 to Sous Chef Le Meridian Hotels-Egypt Dec 1986 - Nov 2000 (14 years)

Gained extensive knowledge and experience in kitchen and catering operations.

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