• Professional Summary:

Highly motivated and experienced Kitchen Manager with over 20 years of experience in the food service industry. Demonstrated success in managing all aspects of kitchen operations, including menu planning, inventory management, staff training, and customer service. Adept at developing and implementing effective systems and procedures to streamline operations, reduce costs, and increase productivity. Possess excellent communication, organizational, and problem-solving skills.

• Professional Skills:

Menu Planning and Development: Demonstrated ability to create and implement menus that cater to various dietary needs and preferences while ensuring consistent high-quality food. Inventory Management: Proficient in managing inventory, including ordering, receiving, and monitoring stock levels, and implementing cost-saving measures to control food costs. Staff Training and Development: Proven track record of effectively training and developing kitchen staff to work efficiently and cohesively as a team. Customer Service: Successful in ensuring high levels of customer satisfaction by delivering excellent food and service, addressing complaints promptly, and resolving issues in a timely manner.

Kitchen Safety and Sanitation: In-depth knowledge of kitchen safety and sanitation regulations to ensure compliance with local health codes and safety standards. Budgeting and Cost Control: Skilled in budgeting, analyzing financial reports, and implementing cost-saving measures while maintaining high levels of food quality. Leadership and Management: Demonstrated ability to lead and manage a team of culinary professionals, including hiring, scheduling, training, and evaluating employees. Daily Operations: Experience in overseeing the daily operations of a kitchen, including food preparation, service, and cleaning.

Supervisory Skills: Proficient in supervising kitchen staff, including assigning tasks, monitoring performance, and providing feedback.

Event Planning: Experienced in organizing and catering events, including parties and banquets.

Ramadan Kharroub

Personal Information

Mobile: +966*********

Email: ad3wci@r.postjobfree.com

Address: Riyadh -Saudi Arabia

Date of birth: 20 th Sep 1976

Nationality: Jordanian

Marital Status: Married

Staff Management: Skilled in managing and motivating kitchen staff, including scheduling, performance management, and conflict resolution.

Cost Analysis: Ability to analyze existing costs and implement cost-saving measures to improve profitability.

Culinary Education: Formal education in culinary arts or related field, including training in food preparation, cooking techniques, and nutrition. Culinary Management: Knowledge of culinary management principles, including menu planning, inventory management, and quality control. Food Services: Experience in managing food services, including menu development, ordering, and preparation.

Food Processing: Knowledge of food processing techniques, including food storage, preservation, and preparation.

Quality Management: Skilled in ensuring high levels of food quality, including implementing quality control measures and conducting regular food safety inspections.

• Work history

• Executive Chef at Almays Catering Services Company– KSA fep, 2022 to aug -2023

• Lead a team of 20 chefs and cooks in a central kitchen facility, overseeing the production of meals for multiple satellite locations and client partners

• Develop and implement standardized recipes, ensuring consistency and quality across all locations

• Manage food costs and inventory, optimizing production processes to minimize waste and maximize efficiency

• Conduct regular quality assurance audits and implement corrective actions to maintain high standards of food safety and sanitation

• Train and mentor staff, fostering a culture of culinary excellence and continuous improvement

• Collaborate with client partners to understand their specific needs and adapt menus accordingly

• Manage all aspects of central kitchen operations, including scheduling, staffing, and equipment maintenance

• Stay abreast of industry trends and innovations, incorporating new techniques and technologies to enhance production efficiency and product quality

•Executive Chef at Nesma Catering Company – KSA

April 19th, 2012 to Jan -2022

• Planned promotional menu additions based on seasonal pricing and product availability.

• Hired, trained, and managed all kitchen staff, spearheaded employee development, issued disciplinary action, and conducted performance reviews.

• Implemented successful cross-marketing strategies such as food and wine pairings.

• Generated employee schedules, work assignments and determined appropriate compensation rates.

• Incorporated customer feedback in experimentation and creation of new signature dishes.

• Verified compliance in preparation of menu items and customer special requests.

• Created recipes and prepared advanced dishes

• Maintained well-organized mise en place, ensuring efficient and consistent workspace.

• Arranged for kitchen equipment maintenance and repair when needed.

• Kitchen Executive Chef at Labib restaurant Jeddah, KSA Sep 2011 april 2012

•Kitchen Executive Chef & Marketing at Maggie Nestle professional Jeddah, KSA April 2008 to fep 2011.

•Executive Chef at Medad Company – KSA

Mar 2005 to July 2008.

•Executive Chef at International Food Company - Jeddah, KSA 2003 to 2005.

•Head Chef at Adel Abu Al-Jadayel Company for catering the Airplanes - KSA 1998 to 2003.

•Sous chef at Hilton Amman

1996 to 1997.

•Chef de Party at Sheraton - Amman

1995 to 1996.

• Demi-Chef at Canary Tourist Restaurants - Amman, Jordan 1994 to 1995.

• Education

Diploma in Culinary Arts

LTUC of Culinary Arts –

Amman 1994 - 1996

Still to Present

• Success stories

• Awarded Aramco Certificate Of recognition in 2020 for [providing excellent food service].

(Midyan project).

• Awarded Aramco Certificate Of recognition in 2019 for [providing excellent food service].

(Midyan project).

• Awarded Aramco Certificate Of recognition in 2018 for [providing excellent food service].

(Midyan project).

• Awarded Aramco Certificate Of recognition in 2017 for [providing excellent food service].

(Midyan project).

• Awarded Nesma catering Certificate Of recognition in 2020 for commitment in expellant safety performance with zero accidents / incidents prestigious north project & external work

• Selected to create and prepare unique dishes for private parties with well-known celebrities.

• Prepared [40,000] meals, including appetizers and desserts, for high-volume catering event.

• Designed completely new menu, including meal selections.

• Supervised team of [450] staff members.

• Collaborated with team of 80 in the development of [Aramco jazan].

• Resolved product issue through consumer testing. Training Courses

Successfully attended and completed the following courses:

• Sustainability course from the World Chefs Association on 22nd April 2021.

• Food Safety Course on 30th March 2016.

• ISO 22000 Food Safety and Quality Course.

• Culinary Arts Course - Vocational Training in 1993 - Amman Jordan. Memberships

• Member of the Jordanian Chefs Association.

• Member of the International Chefs Association.

• Member of the professional Chefs Association.

• Member of the International Master Chef Association.

• Member of the Master Chef Club Association.

• Member of the International Michelin Culinary Association.

• Member of the culinary arts organization.

Languages

Arabic: Native (mother language)

English: Good (speaking, writing and reading)

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