Mahmoud AHMED

• Oversaw operations of Italian restaurant in hotel, consistently delivering exceptional dining experiences and maintaining high hospitality standards.
• Controlled food costs through expert ingredient sourcing and meal planning.
• Monitored kitchen area and staff to ensure overall safety and use of proper food handling techniques.
• Supervised work of cooks and kitchen helpers helping to keep kitchen running smoothly.
• Supervised all kitchen food preparation, operating in demanding, high-volume environment.
• Kept operations running smoothly and efficiently by keeping workspaces organised, clean and ready for service.
• Coordinated with front-of-house staff to ensure timely delivery of dishes, enhancing overall guest dining experience.
• Enforced health and safety standards for food storage, preparation and handling.
• Established clear standards for cooking, garnishing and presenting food.
• Monitored food quality, reviewing plating and presentation to maintain highest quality standards.
• Ordered supplies based on expected demand to keep stock within optimum levels.
• Collaborated with the Head Chef to refine and update the menu, keeping offerings fresh and aligned with current culinary trends.
• Plated food according to restaurant artistic guidelines for an attractive presentation.
• Received deliveries and assisted with proper storage and stock rotation to reduce spoilage.
• Supported head chef with training and mentoring new kitchen team members.
• Led a team of junior chefs, providing training and guidance to improve skills and foster a collaborative work environment.
• Assisted in kitchen closing duties, carrying out sanitation tasks and organising stock for next day opening.
• Ensured kitchen operations stayed running smoothly by delegating tasks and priorities to chefs in an effective manner.
• Managed kitchen operations efficiently, coordinating with staff to maintain smooth service during peak hours.
• Developed and maintained a positive working environment, encouraging teamwork and addressing conflicts promptly.
• Estimated food and labour costs and kept operations within budgets.
• Controlled and directed food preparation and service in high volume kitchen.
• Planned menus for daily use, special events and seasonal promotions.
• Implemented stringent hygiene and safety protocols, adhering to regulatory standards for food preparation and storage.
• Recruited and trained kitchen staff to meet high expectations for performance and quality.
• Developed recipes and menus to align culinary trends with consumer demand.
• Completed regular inspections of work and food quality to verify conformance with specifications.
• Trained junior chefs and kitchen staff, fostering a culture of continuous learning and professional development.

• Oversaw culinary operations at Jeddah Hilton & Waldorf Astoria, city’s largest venue for conferences, corporate events, and weddings, ensuring high standards of food quality and service. The culinary team of the hotel is well known for its reputation of products and quality of services for the last more than 15 years.
• Oversaw extensive outside catering services at Jeddah Hilton & Waldorf Astoria, maintaining the culinary team’s established reputation for quality and service excellence.
• Oversaw budgeting and cost control measures, effectively reducing waste and maximising profitability.
• Streamlined kitchen operations and staff assignments to reduce order delays.
• Ensured quality and presentation of plated food throughout kitchen line.

• Company Overview: Expanded brand presence through development of new tearooms and restaurants inspired by the iconic 226 rue de Rivoli in Paris.
• Managed food expenditure through strategic ingredient sourcing and efficient meal planning. through expert ingredient sourcing and meal planning.
• Oversaw daily activities of cooks and kitchen assistants to ensure efficient kitchen operations. of cooks and kitchen helpers helping to keep kitchen running smoothly.
• Inspected kitchen facilities and staff practices to uphold safety and proper food handling standards. and staff to ensure overall safety and use of proper food handling techniques.
• The well-known Restaurant Boutique in France Since 2013, Angelina expands its radiance with new tearooms and restaurants inspired from the iconic 226 rue de Rivoli in Paris.The opening of many Italian restaurants and Italian cuisine has become a global franchise in the Middle East, Europe, and Saudi Arabia.
• Controlled food costs through expert ingredient sourcing and meal planning.
• Supervised work of cooks and kitchen helpers helping to keep kitchen running smoothly.
• Monitored kitchen area and staff to ensure overall safety and use of proper food handling techniques.
• Managed kitchen operations efficiently, coordinating with staff to maintain smooth service during peak hours.
• Ordered supplies based on expected demand to keep stock within optimum levels.
• Enforced health and safety standards for food storage, preparation and handling.
• Developed and maintained a positive working environment, encouraging teamwork and addressing conflicts promptly.
• Estimated food and labour costs and kept operations within budgets.
• Controlled and directed food preparation and service in high volume kitchen.
• Planned menus for daily use, special events and seasonal promotions.
• Implemented stringent hygiene and safety protocols, adhering to regulatory standards for food preparation and storage.
• Recruited and trained kitchen staff to meet high expectations for performance and quality.
• Enforced proper and hygienic storage methods to prevent food loss.
• Developed recipes and menus to align culinary trends with consumer demand.
• Completed regular inspections of work and food quality to verify conformance with specifications.
• Trained junior chefs and kitchen staff, fostering a culture of continuous learning and professional development.
• Established clear standards for cooking, garnishing and presenting food.
• Talked to customers about dietary issues and food allergies to prepare meals to individual needs.
• Organised staff rosters and work schedules, ensuring optimal staffing levels to meet service demands.
• Collaborated with front-of-house managers to streamline communication between kitchen and dining area for optimal service.
• Monitored quality, presentation and quantities of plated food across line.
• Carried out regular stock takes of food items to guarantee availability of adequate supplies at all times.
• Monitored kitchen equipment maintenance, scheduling repairs and upgrades to ensure operational efficiency.
• Devised tasty dishes using popular recipes, delighting guests and generating return business.
• Taught kitchen staff about proper nutrition, food allergies and dietary issues.
• Developed speciality foods and complex dishes using interesting season mixes.
• Directed quality, presentation and proper quantities of plated food from line activities.
• Experimented with new dish creations by incorporating customer recommendations and feedback.
• Oversaw budgeting and cost control measures, effectively reducing waste and maximising profitability.
• Created decorative displays of food items to attract customer attention and boost sales.
• Limited spending to keep expenses within assigned budget.
• Maintained business compliance with applicable regulations, including safety and sanitary guidelines.
• Incorporated fresh, seasonal ingredients from local producers, reducing carbon footprint and increasing variability in menu offerings.
• Assisted restaurant management with pricing, providing information about ingredient costs and correct portioning.
• Designed innovative menus to elevate dining experience, incorporating seasonal ingredients and modern culinary trends.
• Incorporated customer recommendations and feedback to modify and update menu.
• Managed kitchen staff team of [22] and assigned tasks for various stages of food production.
• Conducted inventory checks regularly, liaised with suppliers to secure high-quality produce at competitive prices.
• Evaluated current market trends to keep the restaurant competitive, incorporating innovative cooking techniques and presentations.
• Led team in crafting special dishes for events, personalising menus to meet client preferences and dietary requirements.
• Prepared rotas to optimise coverage while balancing payroll costs.
• Produced or amended menus and item selections in conjunction with restaurant manager.
• Cooked for [600]-cover restaurant, delivering consistent quality cuisine.
• Approved and polished dishes before delivery to customers to maintain signature reputation.
• Analysed customer feedback to refine dishes and service, enhancing overall satisfaction and repeat business.

• Oversaw culinary operations for Jeddah Hilton & Waldorf Astoria, managing largest venue for conferences, corporate events, and weddings, while ensuring exceptional reputation for product quality and service excellence built over 15 years.

Supervised all kitchen food preparation, operating in demanding, high-volume environment.

• Led Italian restaurant team at Al Sharq Hotel, recognised as one of the finest in Jeddah for hospitality, while implementing training programme to uphold high standards of quality and food safety.
• Implemented health and safety protocols to ensure food storage, preparation, and handling met industry standards.
• Monitored kitchen cleanliness enforced adherence to procedures in alignment with company policies and HACCP plan.
• Kept operations running smoothly and efficiently by keeping workspaces organised, clean and ready for service.
• Coordinated with front-of-house staff to ensure timely delivery of dishes, enhancing overall guest dining experience.
• Enforced health and safety standards for food storage, preparation and handling.
• Established clear standards for cooking, garnishing and presenting food.
• Monitored food quality, reviewing plating and presentation to maintain highest quality standards.
• Ordered supplies based on expected demand to keep stock within optimum levels.
• Collaborated with the Head Chef to refine and update the menu, keeping offerings fresh and aligned with current culinary trends.
• Plated food according to restaurant artistic guidelines for an attractive presentation.
• Received deliveries and assisted with proper storage and stock rotation to reduce spoilage.
• Assisted head chefs in developing creative and innovative menus for starters, mains, desserts and sides.
• Supported head chef with training and mentoring new kitchen team members.
• Led a team of junior chefs, providing training and guidance to improve skills and foster a collaborative work environment.
• Assisted in kitchen closing duties, carrying out sanitation tasks and organising stock for next day opening.
• Ensured kitchen operations stayed running smoothly by delegating tasks and priorities to chefs in an effective manner.
• Supervised work of cooks and kitchen helpers helping to keep kitchen running smoothly.
• Proactively helped chefs during difficult and time-sensitive tasks, throughout busy restaurant periods.
• Conducted inventory checks and placed orders for kitchen supplies, whilst maintaining budget constraints and minimising waste.
• Monitored food costs closely, implementing cost-saving measures that reduced expenses without affecting menu quality.
• Created kitchen rotas, planning based on busy restaurant periods, required cover and budgets.
• Managed kitchen operations during service, overseeing preparation and presentation of dishes to maintain high standards.
• Upheld strict standards of cleanliness and organisation in the kitchen, setting an example for junior staff and ensuring a safe working environment.
• Assisted head chefs in staff training, including teaching best practices, kitchen operations and menu training.
• Supported junior chefs with tasks as required, including ingredient preparation, line cooking and plating.
• Deep cleaned preparation tables, workspaces and floors to reduce hazards and support sanitation requirements.
• Implemented health and safety protocols in the kitchen, ensuring compliance with food hygiene regulations and standards.
• Estimated food and labour costs and kept operations within budgets.
• Helped staff adhere to tough restaurant requirements through effective discipline and motivation.

Supervised all kitchen food preparation; operating in demanding, high-volume environment.

Streamlined operations by organising and maintaining cleanliness of workspaces for readiness in service.

Established culinary facilities within hotel, optimising food preparation areas for improved workflow.

Managed selection and ordering of culinary operating supplies and equipment, maintaining optimal stock levels.

Five-star luxury hotel. 218 rooms, 2 indoor &1 outdoor swimming pools,

• 6 F&B outlets, banquet space of 3000 sq mt ballroom open venues &5 meeting rooms
• within hotel premises and financial evaluation

Coordinated activities across five food and beverage outlets, maintaining quality control and enhancing guest dining experiences.

Oversaw operations at five-star luxury hotel with 450 rooms and multiple swimming pools, ensuring high standards of service and guest satisfaction.

• Conducted regular performance reviews for kitchen staff, setting objectives and offering constructive feedback to foster professional growth.
• Offered right training and optimum guidance to junior chefs and trainees.
• Followed strict health and safety guidelines in the kitchen.
• Followed strict health and safety guidelines in kitchen.

Coordinated pre-opening setup of culinary facilities for five-star luxury hotel with 350 rooms and multiple dining options.

Managed culinary supply chain, selecting and ordering operating supplies and equipment to ensure efficient kitchen operations.

Selected and ordered culinary operating supplies and equipment, including bill of quantities.

setup of culinary facilities.

within hotel premises and financial evaluation

• Maintained high standards of kitchen hygiene, cleanliness, and organisation, meeting rigorous health and safety guidelines.
• Prepared and cooked high quality food following recipes and menu guidelines.
• Followed strict health and safety guidelines in kitchen.
• Prepped foods to be roasted, sautéed, fried and baked.
• Prepared a wide range of dishes, adhering to menu specifications and quality standards, enhancing customer satisfaction.
• Worked with sous chef to manage day-to-day rostering of catering team.