AHMED OTHMAN MAHMOUD

ad3rrg@r.postjobfree.com

+973-********

Kingdom of Bahrain

E X E C U T I V E C H

E F

SKILLS & EXPERIENCE /in/a hmed-mahmoud-9b1888105

Professional Executive Chef with over 23 years’ experience in establishments that include a world-class airline catering company, hospitals, hotels, oil- services company and several upscale dining facilities in Dubai, UAE, Iraq & Kingdom of Bahrain. During my working career, I have acquired a unique blend of creative flair for developing and delivering a complete range of dining services in a large-scale operation with emphasis on preserving the highest level of food quality and hygiene standards, productive working environment with customer-oriented service, continued revenue enhancement and cost controls, performing troubleshooting operations and managing high volume meals production per day.

PROFESSIONAL EXPERIENCE

UNITED CATERERS CONTRACTORS

Production manager & executive chef

• Plan and direct food preparation and culinary activities

• Modify menus or create new ones that meet quality standards

• Estimate food requirements and food/labor costs

• Supervise kitchen staff’s activities

• Arrange for equipment purchases and repairs

• Recruit and manage kitchen staff

• Rectify arising problems or complaints

• Give prepared plates the “final touch”

• Perform administrative duties

• Comply with nutrition and sanitation regulations and safety standards

• Work, and develop relationships, with external suppliers to ensure the very best reputation within the industry, and receives the service required to ensure that the operational Food and Beverage team can deliver the highest quality product, and the highest financial return

• · Develop a business plan

• · Develop and establish a financial budget and plans

• · Develop managers and high potential employees through organizational talent capability review

• · Drive customer loyalty for service excellence

• · Drive service quality and customer satisficed

• · Lead outlet managers to develop organizational and governance strategies

• · Manage compliance with food and beverage hygiene policies and procedures

• · Oversee revenue and expenditure management

• · Provide leadership during crisis situations

• · Resolve conflicts with stakeholders

• · Strategize service operations

• HANDLING all of LOCATION HOSPITAL

MKCC,MOI,MONDELEZ,ARABTECH,

Corporate chef & haccp team leader

Yum Yum Tree Food Corporation - Bahrain / March 2017 – May 2021

Responsible for handling all YYT Food Corp. centralized food production

& hygiene program, that enabled the Company to create a multi- million-dinar catering business from a limited set of physical and infrastructural resources.

Managed 47 locations of multiple brands and concepts across Bahrain covering restaurant, catering and events. (Intl. brands like, Vanellis, Subway, Teriyaki, Alba Club, SULB etc.)

Assigned as HACCAP Team Leader, oversaw food preparation and production during COVID-19, ensuring 100% of food safety procedures were followed in all aspects of the catering operation.

Participated in developing the departmental budgets and managing the activities within, towards achieving the set budgets.

Developed process and procedures that reduced food wastage and resulted in reducing total food cost from 60% to 30%.

continuously involved in re-developing entire menu and introducing new concepts that increased sales revenue by 30%.

Established and managed ‘Yummy Gourmet’ healthy food concept that is distributed across all Carrefour locations in Bahrain.

Maintained an ‘A rating’ in Central Kitchen by standardizing cleaning procedures. EXECUTIVE CHEF

Al Gharraf Oil Services - Iraq / April 2013 – February 2016

Conducted intensive training for all preparation and production staff and re-organized entire catering operation, resulting in improved employee productivity by 100%.

Handled 04 locations, with 60 staff per location.

Developed cycle menus for Arabic, Continental and Asian cuisines.

Managed relationships with vendors, negotiating prices of ingredients and equipment that resulted in 10% savings on set budgets.

Collaborated with Head Chef on menu design and innovative recipes.

maintained a high level of Food Hygiene and Occupational Health safety standards

Abela & co

Abela & Co L.L.C. - UAE / July 2004 – May 2012

Collaborated with senior management for the overall running of all Abela operated locations across Dubai/Sharjah, in particular:

Airline Catering & Lounges (Dubai Intl. Airport):

Dubai International Airport Flight Catering & Lounges:

Coordinated with Executive/Head Chefs for over-seeing the day-to-day operation and production of 25000+ meals per day for Emirates and several Other airlines transiting Dubai Intl. Airport (Emirates Flight Catering was formed out of Emirates Abela

Catering Company)

Hospital Catering:

Zulekha Hospital Sharjah & American Hospital Dubai, UAE

Coordinated with Head Chef for all food production for patients, staff and events & conventions.

Coordinated with hospital dieticians, to confirm patient menus are created and amended based on dietary

and nutritional guidelines.

Formed sound knowledge of various diets, diet

restrictions initiated different culinary techniques that can be used for patient meals.

Monitored and increase patient and customer

satisfaction by implementation of established Key

Performance Indicators

Corporate Catering & Universities/Colleges off shore and in shore

. j ray McDermott, jabal ali, slum Berger, off shore .

Food Point (a large-scale catering facility based at Dubai Investment Park)

Zayed University, Dubai Women’s College & Dubai Men’s College: As a Senior Sous Chef, I was in several administrative activities in addition to sous chef responsibilities, which I continued performing. These activities included:

Planned and directed outlets for food preparation and cooking activities and ensured that food met

quality standards in all Abela operated outlets.

Planned weekly menus and ensured variety of dishes were prepared with Utmost quality.

Consulted on banquets and specialty functions preparation and execution.

supervised staff, trained and developed and made sure everyone followed Procedures to ensure a safe, hygienic and team working environment.

Trained staff on proper and safe usage of equipment.

Active involvement in staff rotation, retention, training and scheduling.

ensured the highest level of grooming and hygiene standards for all kitchen staff.

HEAD CHEF

Contact International Catering- UAE / September 2002 – December 2004 Total supervision of 11 locations under

‘Golden Sands Hotels’ across Dubai. Prepare innovative menus covering Asian, Arabic, Chinese and Continental cuisines. Planned, coordinated and managed all indoor and outdoor events.

dealing with customer needs, feedback, complaints and suggestions.

Assigns stations and work shifts of line cooks and kitchen crew for maximum productivity.

Responsible for upholding excellent food quality and presentation to ensure that all location standards are kept and maintained.

Maintained daily communication with management and suggested changes in staff allocations to improve productivity and increase kitchen workflow.

CHEF DE PARTIE

Airport Hotel (5*) – Dubai, UAE (operating as Mellennium Airport Hotel) / June 2000 – August 2002

Responsible for the preparation and production of 300-500 meals per day, specializing in Arabic Cuisine for ‘Emirates Airline staff

& Transit guests.

Lead a team of five members, organizing and assigning duties as operationally required. Report daily to the Head Chef on all kitchen activities and discuss any client feedback that needs to be resolved.

Over saw the cleaning and sanitization of all production equipment after every shift.

properly handling and store all food to eliminate and prevent cross-contamination. Ensure Food safety

guidelines are followed in all steps of work responsibilities. Follow set portion grammages and use of garnishing to control food costs.

Maintain and enhance the food products through creative menu development and presentation.

HEAD CHEF

Smart Catering Company – Kingdom of Jordan / 1996 - 1999

Responsible for the production of Asian Food for 250 senior meals and 600 labor meals. To ensure the cleanliness and maintenance of all work areas, utensils and equipment on a daily basis.

Lead a team of 10 members, organizing and assigning duties as operationally required. directly report to the General Manager and demonstrated the ability to multi task in the management of two assigned locations.

Set and followed operational budgets and trained CDP’s of methods of controlling food wastage.

Assisted in the development of new dishes for incorporation in menus.

properly handling and storing all food to eliminate and prevent cross- contamination. Responsible for confirming the highest level of guest satisfaction, quality, operating and food costs on an ongoing basis.

Built and maintained an effective inter-departmental working relationship to secure a friendly and proactive work environment. EDUCATION

BA. Hotel Management

Intermediate University College – Amman, Jordan –Specializing in Food & Beverages AWARDS

Emirates Culinary Guild - 2001

Bronze Award - Four Plated Main Course

Emirates Culinary Guild - 2001

Merit Award - Five Course Gourmet Menu

CERTIFICATION

The Royal Environmental Health Institute of Scotland:

Food Hygiene

Abela & Co:

HACCP Level 1

HACCP Level 2

HACCP Level 3

Super Supervision

Food Quality

Customer Service – Level 2

Food Safety

Serve to Win

Fish Physiology

Team Spirit

First aid license

HTMi Switzerland Dubai:

Lean Culture in BOH Operations

Sustainability and Environmental Issues

Hospitality Industry Perception & Factors

Affecting Career Growth Technology in

Tourism & Hospitality Industry

Rumelia Safety Training:

Hazard Awareness

YYT Food Corp:

Time Management

Cpd college :

• food safety level 3

• first aid

REFRENCES

Name: Mr. Majdi Mishaal

Position: Country Manager – YYT Food Corp.

Number: +973-********

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