Summary
Overview
Work History
Education
Skills
Software
Timeline
Generic
AHMAD MOHAMED

AHMAD MOHAMED

HEAD CHEF
Dubai

Summary

Highly skilled head chef with a deep understanding of recipes and various cooking methods. Known for expertise in determining proper portions, menu planning, and effectively managing food inventory. Adept at motivating teams to maintain focus and productivity in fast-paced, high-volume operations. Experienced in Italian cuisine, excelling at sourcing quality ingredients, controlling budgets, and enhancing restaurant profiles. Fluent in conversational Italian, English, and Arabic. Certified by Dubai Municipality in food hygiene.

Overview

18
18
years of professional experience
4
4
years of post-secondary education
3
3
Languages

Work History

Head Chef

Miracolo Restaurant and Bar (Fine Dining)
Dubai
12.2022 - Current
  • Creating authentic Italian menus focused on fresh, seasonal ingredients, resulting in a 20% increase in customer satisfaction ratings and repeat patronage.
  • Leading and training the kitchen team of 10 staff members to consistently deliver high-quality dishes, achieving a 95% positive feedback rate and reducing preparation times by 15%.
  • Managing supplier relationships and inventory to balance quality with cost efficiency, cutting food costs by 10% without compromising quality while fostering a collaborative and results-driven work environment within the marketing team.
  • Monitoring brand consistency across marketing channels and materials, increasing brand recognition by 25% through cohesive campaigns and streamlined messaging.
  • Ensuring full compliance with HACCP standards, maintaining a 100% pass rate in food safety audits over a 2-year period.

Head Chef

Ristorante Let's Organic (Causal Dining)
Dubai
01.2020 - 11.2022
  • Developing signature Italian dishes that combine traditional flavors with modern presentation.
  • Overseeing kitchen operations to ensure smooth service during peak hours.
  • Collaborating with management to create seasonal promotions and special events menus.
  • Trained junior chefs in advanced culinary techniques and food safety procedures, helping them grow professionally within industry.

Head Chef

Ristorante Pizzeria Napoli (Casual Dining)
Dubai
12.2016 - 01.2020
  • Creating authentic Italian menus focused on fresh, seasonal ingredients to enhance customer satisfaction
  • Leading and training the kitchen team to consistently deliver high-quality dishes and maintain excellence
  • Managing supplier relationships and inventory to balance quality with cost efficiency
  • Ensuring full compliance with HACCP standards to uphold food safety and hygiene regulations
  • Developing signature Italian dishes that combine traditional flavors with modern presentation
  • Overseeing kitchen operations to ensure smooth service during peak hours
  • Collaborating with management to create seasonal promotions and special events menus
  • Assisting the Head Chef in menu planning and daily kitchen operations
  • Supervising the kitchen team to maintain consistency in food preparation and presentation
  • Managing inventory and ensuring timely restocking of fresh ingredients
  • Monitoring kitchen cleanliness and ensuring compliance with food safety standards
  • Skilled and dedicated chef with extensive experience in creating exciting menus and elevating culinary standards
  • In previous role, Played a key role in transforming a quiet pub into a thriving gastro-pub by designing an innovative menu of traditional favorites prepared to the highest standards
  • Expertise lies in menu development, food presentation, and exceptional delivery, combined with a strong commitment to detail and pride in work
  • Certified by Dubai Municipality in food hygiene, Bringing outstanding technical knowledge and a passion for fresh produce, ensuring every dish reflects enthusiasm for quality and innovation

Sous Chef

Restorante AQUA FARINA (Casual Dining)
Milano
01.2014 - 11.2016
  • Managing kitchen operations during the Head Chef's absence, ensuring the kitchen runs smoothly, food quality is consistent, and service is delivered on time, even during high-pressure periods
  • Training and mentoring junior staff to enhance team performance and skill development
  • Ensuring smooth communication between the kitchen and front-of-house staff during service
  • Assisting in creating new recipes and improving existing dishes to align with customer preferences
  • Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.

Sous Chef

Restorante Aurora Taverna (Casual Dining)
Milano
01.2012 - 12.2014
  • Coordinating and supervising all kitchen departments to ensure smooth and efficient service
  • Designing seasonal and themed menus that reflect traditional Italian cuisine and meet customer preferences
  • Managing food costs, inventory, and resources to optimize operational efficiency
  • Implementing quality control systems to ensure high standards and quickly address customer feedback
  • Designing and executing innovative menus that highlight both traditional and modern culinary techniques
  • Overseeing kitchen operations, ensuring consistent food quality and maintaining high standards during peak service times
  • Managing and mentoring kitchen staff, fostering teamwork and improving skills to ensure efficient kitchen operations
  • Monitoring inventory levels, managing suppliers, and controlling food costs to optimize profitability without compromising quality
  • Ensuring full compliance with food safety regulations and maintaining a clean, organized kitchen environment
  • Developing and implementing new recipes to keep the menu fresh and aligned with current culinary trends
  • Building and maintaining strong relationships with local suppliers to source high-quality, sustainable ingredients
  • Leading kitchen staff through daily prep, service, and cleaning routines to maintain an organized and efficient workspace
  • Analyzing customer feedback and adjusting menu offerings and service to meet guest expectations and enhance their dining experience
  • Managing kitchen schedules to ensure adequate staffing during busy periods while keeping labor costs within budget
  • Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.

Sous Chef

Restorante Villa Reale Di Monza (Fine Dining)
Milano
07.2010 - 12.2012
  • Leading the creation of seasonal specials and promotions to attract new customers and increase revenue
  • Overseeing the preparation and presentation of all dishes to ensure consistency and meet high-quality standards
  • Collaborating with front-of-house management to ensure smooth communication and efficient service during peak times
  • Conducting regular kitchen audits to maintain a clean, safe, and organized working environment
  • Continuously training and motivating staff to enhance their culinary skills and uphold kitchen standards

Head Chef

Mucca & Buofala (Casual Dining)
Milano
01.2008 - 06.2010
  • Developing and implementing new recipes to keep menu fresh and aligned with current culinary trends.
  • Building and maintaining strong relationships with local suppliers to source high-quality, sustainable ingredients.
  • Leading kitchen staff through daily prep, service, and cleaning routines to maintain organized and efficient workspace.
  • Analyzing customer feedback and adjusting menu offerings and service to meet guest expectations and enhance their dining experience.
  • Managing kitchen schedules to ensure adequate staffing during busy periods while keeping labor costs within budget.

Sous Chef

Restorante La Cadrega (Fine Dining)
Milano
09.2006 - 12.2008
  • Leading creation of seasonal specials and promotions to attract new customers and increase revenue.
  • Overseeing preparation and presentation of all dishes to ensure consistency and meet high-quality standards.
  • Collaborating with front-of-house management to ensure smooth communication and efficient service during peak times.
  • Conducting regular kitchen audits to maintain clean, safe, and organized working environment.
  • Continuously training and motivating staff to enhance their culinary skills and uphold kitchen standards.

Education

Bachelor of Science - Law

Ain Shams
Cairo, Egypt
09.1999 - 09.2003

Skills

Culinary Expertise

Banquets and catering

Staff training

Kitchen management

Signature dish creation

Performance assessments

Food safety regulations

Innovation

Adaptability

Leadership and Team Management

Menu Development

Menu Development

Software

POS SYSTEM

Microsoft Excel

Microsoft Word

Timeline

Head Chef

Miracolo Restaurant and Bar (Fine Dining)
12.2022 - Current

Head Chef

Ristorante Let's Organic (Causal Dining)
01.2020 - 11.2022

Head Chef

Ristorante Pizzeria Napoli (Casual Dining)
12.2016 - 01.2020

Sous Chef

Restorante AQUA FARINA (Casual Dining)
01.2014 - 11.2016

Sous Chef

Restorante Aurora Taverna (Casual Dining)
01.2012 - 12.2014

Sous Chef

Restorante Villa Reale Di Monza (Fine Dining)
07.2010 - 12.2012

Head Chef

Mucca & Buofala (Casual Dining)
01.2008 - 06.2010

Sous Chef

Restorante La Cadrega (Fine Dining)
09.2006 - 12.2008

Bachelor of Science - Law

Ain Shams
09.1999 - 09.2003
AHMAD MOHAMEDHEAD CHEF