Akroun Ali
Dubai
Summary
Successful Executive with over 13 years of demonstrated ability in delivering mission-critical results. Offering outstanding communication and cross-cultural team management skills. Entrepreneurial attitude for optimal profitability. Ambitious team leader adept at creating strategic alliances with organizational leaders and effectively aligning with and supporting key business initiatives.
Overview
11
11
years of professional experience
Work History
Executive-chef
Sweetheart kitchen catering
Dubai
07.2019 - Current
- Assisted in employee appraisals, promotions and terminations based on performance reviews.
- Conducted regular meetings with team to discuss issues, concerns and updates.
- Monitored expenditures to mitigate risk of overages.
- Interviewed, recruited and trained new onboarding candidates.
- Conducted business forecasts to identify recent developments.
- Prepared and drafted new policies to benefit company in meeting objectives.
- Launched new rewards program to identify and celebrate staff performance.
- Prepared annual data to determine metrics for operational performance.
- Collaborated with back-office team members to facilitate seamless business execution.
- Developed sales strategies to achieve short and long-term sales revenue objectives.
- Established and implemented departmental policies, goals and objectives.
- Identified trends and assessed opportunities to improve processes and execution.
- Located bottlenecks to streamline existing processes.
- Introduced new methods, practices and systems to reduce turnaround time.
- Spearheaded overhaul of company best practices to increase staff retention rates.
- Controlled costs and optimized spending via restructuring of budgets for labor, capital assets, inventory purchasing and technology upgrades.
- Designed modern employee recognition program which boosted productivity and improved morale.
- Delivered business strategy and developed systems and procedures to improve operational quality and team efficiency.
- Implemented operational strategies and effectively built customer and employee loyalty.
- Reduced costs, managed delivery schedules and performed risk analysis to improve overall profitability.
- Purchased adequate quantities of food, beverages, equipment and supplies.
- Set clear expectations and created positive working environment for employees.
- Maintained facility and grounds to present positive image.
- Limited portion sizes and used garnishes to control food costs.
- Identified problems, conducted troubleshooting and sought repair or maintenance support to keep restaurant equipment operational.
- Analyzed variances and implemented corrective actions to increase average meal checks and customer visits.
- Created and deployed successful strategies to boost restaurant performance, streamline food prep processes and reduce waste.
- Prepared for and executed new menu implementations.
- Recognized and formally acknowledged outstanding staff performance to boost company morale and productivity.
- Conducted health, safety and sanitation process evaluations to identify and remedy any violations immediately.
- Identified team weak points and implemented corrective actions to resolve concerns.
- Assessed and analyzed departmental budgets to find ways to minimize expenses and optimize profits
Cluster Head Chef
Royal catering services
Abu Dhabi
03.2018 - 06.2019
- Used Microsoft Word and other software tools to create documents and other communications.
- Actively listened to customers' requests, confirming full understanding before addressing concerns.
- Maintained excellent attendance record, consistently arriving to work on time.
- Developed and implemented performance improvement strategies and plans to promote continuous improvement.
- Collaborated with team members to achieve target results.
- Used coordination and planning skills to achieve results according to schedule.
- Monitored company inventory to keep stock levels and databases updated.
- Exceeded goals through effective task prioritization and great work ethic.
- Worked within applicable standards, policies and regulatory guidelines to promote safe working environment.
- Led projects and analyzed data to identify opportunities for improvement.
- Participated in team-building activities to enhance working relationships.
- Expanded cross-functional organizational capacity by collaborating across departments on priorities, functions and common goals.
- Controlled costs and optimized spending via restructuring of budgets for labor, capital assets, inventory purchasing and technology upgrades.
- Reduced process bottlenecks by training and coaching employees on practices, procedures and performance strategies.
- Applied customer feedback to develop process improvements and support long-term business needs.
- Prepared annual budgets with controls to prevent overages.
- Performed statistical analyses to gather data for operational and forecast team needs.
- Recruited and hired top performers to add talent and value to department.
- Delivered feedback to decision-makers regarding employee performance and training needs.
- Accomplished multiple tasks within established timeframes.
- Presented food and beverages on buffet tables and drink stations in line with formality and specifications of each event.
- Returned reusable goods and serving equipment for inventory and restock.
- Delivered catered food and supplies to facility for on-time set-up.
- Maintained flexible work schedule to meet event needs.
- Served appetizers, delivered entrees and refilled beverages for banquet guests.
- Asked diners about meals to assess satisfaction and collect vital feedback to improve operations.
Head Bakery Production
Emirates flight catering
Dubai
05.2013 - 05.2016
- Maintained excellent attendance record, consistently arriving to work on time.
- Participated in continuous improvement by generating suggestions, engaging in problem-solving activities to support teamwork.
- Maintained energy and enthusiasm in fast-paced environment.
- Saved $1 million by implementing cost-saving and reducing main power and increasing production.
- Improved operations through consistent hard work and dedication.
- Drove operational improvements which resulted in savings and improved profit margins.
- Carried out day-to-day duties accurately and efficiently.
- Developed and implemented performance improvement strategies and plans to promote continuous improvement.
- Worked within applicable standards, policies and regulatory guidelines to promote safe working environment.
- Identified issues, analyzed information and provided solutions to problems.
- Prepared annual budgets with controls to prevent overages.
- Drove year-over-year business growth while leading operations, strategic vision and long-range planning.
Head Chef
french bakery
Dubai
02.2010 - 04.2013
- Monitored line processes to maintain consistency in quality, quantity and presentation.
- Collaborated with vendors and suppliers to obtain quality recipe ingredients while adhering to company budgets.
- Arranged for kitchen equipment maintenance and repair when needed.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Placed orders to restock items before supplies ran out.
- Verified compliance in preparation of menu items and customer special requests.
- Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers.
- Aligned seasonal promotions with ingredient availability to maximize profits.
- Produced innovative menu offerings to promote company awareness and customer satisfaction.
- Maintained well-organized mise en place to keep work consistent.
- Collaborated with other personnel to produce and modify menus and selections.
- Collaborated with staff members to create meals for large banquets.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Cooked memorable dishes that brought new customers into the establishment.
- Operated clean pastry cooking station and complied with applicable health and safety standards.
- Maintained pastry-making equipment in good working order and replaced machinery when required to meet quality standards.
- Compiled working specifications and food cost estimates for new products to broaden pastry offerings.
- Managed in-store, pick-up orders and catering needs.
- Produced allergy-friendly gluten-, dairy- and egg-free variations of classic recipes.
- Personalized creations for holidays, weddings, graduations and personal events.
- Created recipes and prepared advanced dishes.
- Inspected kitchens to observe food preparation quality and service, food appearance and cleanliness of production and service areas.
- Interacted with guests to obtain feedback on product quality and service levels.
- Modernized work processes to reduce guest wait times and boost daily output.
- Monitored baking ingredient stocks and replenished items to maintain sufficient quantities for pastry production.
Education
No Degree - Baking And Pastry Arts
Technical School
Tizi Ouzou07.1999
Course - Financial Analysis For Hotel Management
Lead Academy
UK09.2022
High School Diploma -
Chihani Bacher
Tizi Ouzou07.2002
Skills
- Team building
- Decision-Making
- Flexible and Adaptable
- Active Listening
- Multitasking Abilities
- Excellent Communication
- Analytical and Critical Thinking
- Planning and Coordination
- Organization and Time Management
- Self-Motivated
- MS Office
- Data Entry
- Attention to Detail
- Problem-Solving
- First Aid/CPR
Languages
Arabic
Native language
Arabic
Proficient
C2
French
Advanced
C1
English
Advanced
C1
Accomplishments
- Program Management:
- food Allergen training .
- Food & safety training And Safety training
- International Hygiene certificate
- OHSAS 18001 / 2007 Occupation Health and safety Management System.
- QMS Training. Quality management system
- Project management certificate
- Finance analysis certificate.
- Odoo, ERP training.
Train the trainer Certificate.
Timeline
Executive-chef
Sweetheart kitchen catering
07.2019 - Current
Cluster Head Chef
Royal catering services
03.2018 - 06.2019
Head Bakery Production
Emirates flight catering
05.2013 - 05.2016
Head Chef
french bakery
02.2010 - 04.2013
No Degree - Baking And Pastry Arts
Technical School
Course - Financial Analysis For Hotel Management
Lead Academy
High School Diploma -
Chihani Bacher
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