Akroun Ali

Key Responsibilities & Achievements

• Provide strategic culinary leadership for a multi-brand central production facility, managing a team of 6 Head Chefs/Sous Chefs and 100+ culinary professionals to deliver operational excellence.
• Scaled monthly production capacity to 95 tons, supporting large-scale catering, retail, and franchise operations while maintaining the highest standards of quality, consistency, and food safety.
• Directed the successful execution of five daily catering events, serving an average of 230 guests per event, while ensuring exceptional service, efficiency, and guest satisfaction.
• Managed food production and distribution for 40+ retail locations across Dubai and Abu Dhabi, implementing optimized chilled and frozen logistics to enhance supply chain performance and cold-chain compliance.
• Led menu transformation and culinary innovation by redesigning the catering portfolio, introducing diverse international cuisines, and strengthening the company’s competitive market position.
• Implemented production automation and process improvements, generating operational savings of approximately USD 20,000 per month while increasing productivity and standardization.
• Spearheaded the planning and development of a new 200-ton-per-month central kitchen to support business expansion, operational scalability, and long-term profitability.
• Partnered with Sales and Marketing to increase monthly catering revenue from USD 109,000 to USD 245,000, contributing directly to sustained commercial growth.
• Established standardized recipes, SOPs, quality assurance systems, and yield control processes, improving product consistency, regulatory compliance, food cost management, and operational efficiency across multiple business units.
• Fostered a high-performance culture through talent development, performance management, continuous process improvement, customer-driven innovation, and strong leadership focused on operational excellence and business growth.

Key Responsibilities & Achievements

• Provided strategic culinary leadership for a team of 230+ employees, including 7 direct reports, driving operational excellence and increasing daily order volume from 5,000 to 9,000 orders.
• Delivered significant business growth by increasing the company’s Annual Run Rate (ARR) from USD 15 million to USD 18 million within six months through operational optimization and commercial collaboration.
• Managed the successful expansion and opening of 12 operational units across three UAE emirates, overseeing project execution, culinary setup, and operational readiness.
• Directed a large-scale culinary network comprising 12 satellite kitchens and a Central Manufacturing Unit (CMU), achieving monthly production capacity of 105 tons while maintaining consistency, quality, and efficiency.
• Achieved Dubai Municipality Gold Hygiene Certification across all satellite kitchens and the CMU, demonstrating exceptional commitment to food safety, compliance, and operational standards.
• Improved business performance through strategic initiatives, achieving 30–50% higher conversion rates and 20% improvement in customer retention.
• Implemented advanced waste reduction strategies, reducing food waste to below 1.2% and generating annual savings exceeding USD 1 million.
• Increased CMU production capacity from 60 tons to 105 tons per month through process optimization, automation, and equipment upgrades while improving labor efficiency and reducing operational costs.
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Key Responsibilities & Achievements

• Provided visionary culinary leadership across multiple locations, ensuring consistent quality, operational excellence, and exceptional food standards.
• Developed and implemented innovative bakery, pastry, and culinary concepts aligned with market trends, enhancing customer satisfaction and brand value.
• Optimized production processes to improve efficiency, maintain quality standards, and support large-scale operations.
• Led culinary teams for high-profile international events, including the Asia Cup 2019 and Formula One events, delivering exceptional execution under demanding conditions.
• Built and maintained strong supplier partnerships, ensuring reliable access to premium ingredients and efficient procurement operations.
• Managed and developed a team of 65 culinary professionals, including direct leadership of 6 key team members across three locations.
• Oversaw daily production of 5,000–10,000 bakery, pastry, hot kitchen, and cold kitchen items for major contracts, including healthcare, corporate catering, and large-scale events.
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Key Responsibilities & Achievements

• Led a strategic collaboration with Alba Machinery’s Production Team in Italy to design and implement an advanced croissant production line, successfully commissioned within six months.
• Delivered significant operational improvements through automation and process optimization, achieving a 15% reduction in labor costs, an 8% increase in production capacity, and generating savings of approximately AED 1 million.
• Directed continuous improvement initiatives that reduced operational costs by 15%, enhanced production efficiency, and increased output to 35,000 assorted bakery products daily across multiple airline service classes.
• Improved product quality, consistency, and production control while reducing operational waste by 1% through enhanced processes and quality management systems.
• Managed an 80% automated production facility, overseeing machinery upgrades, workflow optimization, and technology integration to improve efficiency, scalability, and cost performance.
• Implemented performance management strategies, reinforced safety standards, and developed employee evaluation programs that improved team performance and supported career progression.

• Oversaw buffet and party operations, maintaining high hygiene standards
• Managed bakery staff, schedules, and enforced HACCP guidelines for food safety
• Prepared diverse baked goods with precision and standardized recipes for consistency
• Trained and mentored the team, ensuring efficient operations and top-tier product quality