ALI AKROUN
Executive Chef
Dubai,Dubai
Summary
Results-driven Executive Chef with a proven ability to organize, prioritize, and delegate tasks effectively to meet service delivery requirements. Exceptional communication skills for performance and productivity, ensuring compliance with policies and regulations. Expertise spans restaurant, catering, bakery, fast-food, and cloud kitchen operations, demonstrating proficiency in setup and optimization for cost-effectiveness.
Overview
20
20
years of professional experience
4
4
years of post-secondary education
Work History
Executive Culinary Director
SWEETHEART KITCHEN L.L.C
Dubai, United Arab Emirates
07.2019 - 10.2023
- Kept accurate company records, upholding compliance with regulations and company policies.
- Interpreted underlying risks, business needs, client requirements and cost structures to increase forecasting accuracy.
- Directed staffing requirements, managed priorities and coordinated workflows to uphold productivity objectives.
- Managed team performance, celebrating successes and identifying areas to improve.
- Supervised budgets and timelines, ensuring progress met project scope targets.
- Generated and achieved regional revenue goals, exceeding targets within company growth strategies.
- Devised and implemented long-term strategy to drive progress in key areas.
- Spearheaded development and delivery of product initiatives based on in-depth market research.
- Provided customers with outstanding service, extending relationships for future business opportunities.
- Maintained smooth operations through careful management of office workflow and administrative processes.
- Cultivated strong work culture and high standards to drive employee retention and performance.
- Directed day-to-day work of 240 employees and motivated teams to exceed objectives.
- Developed key operational initiatives to drive and maintain substantial business growth.
- Established strong rapport with stakeholders to enhance business credibility.
- Allocated resources to teams and projects based on need, performance and availability.
- Partnered with management team to optimise operations and reduce costs.
- Initiated aggressive hiring push and training of industry-renowned candidates to drive organisational improvements.
- Identified and resolved operational issues impacting productivity, performance or profitability.
- Established budgets based on historical, current and forecasted business data.
- Reviewed reports from subordinate management to identify areas of opportunity.
- Worked with board of directors to establish objectives and decisively lead operations.
- Created and led successful business culture focused on performance.
- Recruited and managed senior staff with focus on delivering clear results.
- Supported continued compliance with all food hygiene legislation and best practices.
- Sought out and implemented methods to improve service and team performance, boosting business sustainability with continuous enhancements.
- Resolved complaints calmly and professionally to achieve positive customer outcomes.
- Coordinated Front of House and Back of House staff ahead of events for smooth execution to maximise guest satisfaction.
- Developed menus with strict cost controls to maximise profits.
- Maintained records of inspections, site visits and findings.
- Negotiated with suppliers to obtain quality ingredients at excellent prices.
- Sourced products locally for improved cost-efficiency and sustainability.
- Prepared rotas to achieve stable coverage while minimising payroll costs.
- Performed swabbing, temperature checks and food-handling monitoring to effectively assess current hygiene standards.
- Maintained outstanding hygiene levels for optimised customer safety and continued regulatory compliance.
- Performed regular food hygiene inspections and audits, maintaining continued adherence with statutory regulations.
- Organised special sales at specific times to drive customer engagement and move high volumes of products.
- Performed mise en place procedures in collaboration with kitchen staff to facilitate smooth, efficient service outcomes.
- Incorporated customer feedback in experimentation and creation of new signature dishes.
- Trained and managed kitchen staff, issuing disciplinary action and conducting performance reviews.
- Developed and delivered exciting, memorable dishes, increasing repeat business.
Cluster Head Chef Bakery
Royal Catering Services L.L.C
Abu Dhabi, United Arab Emirates
04.2018 - 07.2019
- Implemented performance improvement strategies, managed inventory, and optimized budgets within regulatory guidelines to exceed goals
- Performed bakery opening duties following procedures.
- Replenished and rotated food items, following correct food cooling and storage procedures.
- Prepared exceptional pastries and desserts.
- Mixed various ingredients to make fillings for cakes and pies.
- Demonstrated excellent time management and organisational skills.
- Maintained strong, cooperative working relationship with bakery team and fellow employees.
- Maintained strong knowledge of food safety practices.
- Complied with health and safety codes.
- Packaged and labelled baked goods with accurate descriptions and ingredients.
- Arranged display case with appealing presentation to maximise sales in the Restaurants.
- Prepared custom-made pastries based on customer preferences.
- Maintained constant product availability and prepared accurate inventory and production reports for budgeting.
- Monitored ovens, setting time and temperature controls to achieve optimum baking results.
- Determined product quantities for next day operation by maintaining detailed production schedule.
- Resolved customer concerns in positive, constructive manner.
- Inspected and cleaned food preparation areas to maintain sanitary practices.
- Used proper kneading techniques to achieve optimal dough development.
- Minimised food contaminating risks and controlled shrinkage with proper storage of perishable foods.
- Developed new products based on seasonal ingredients and dessert trends.
- Reduced waste by carefully measuring ingredients and forecasting product needs.
- Created unique sourdough for bread and pizzas.
- Led cross-functional initiatives, reducing bottlenecks through employee training, and aligning departments for cost-effective operations
- Orchestrated successful openings for a camp and four restaurants, overseeing in-store, pick-up, and catering services while adhering to event specifications
- Oversee all bakery production operation, including baking, proofing, and finishing processes, while insuring adherence to strict hygiene and safety standards
- Demonstrated culinary expertise by preparing a deferent variation of classic recipes
- Accomplished multiple tasks within established timeframe
- Presented food and beverages on a buffet tables and drink stations in line with formality and specifications of each event
- Participated in one of the largest event in UAE ( formula one )
- Operation, production set-up and logistics
- Managing and working closely with the other chefs of all levels
- Ultimately responsible for ensuring the kitchen meets all regulations including sanitary and food safety guidelines
- Constructing menus with new or existing culinary creations, ensuring the variety and quality of the servings
- Engaged in the Asian Cup event 2019 and oversaw the management of one stadium.
- Maintained a fixable work schedule to meet operations, production, and needs
- Determining food inventory needs
- Participated in the upgrading and the opening of new bakery production facility
- Set-up the bakery production machinery, SOP's, and the recipes
Chef Bakery Production,
Emirates Flight Catering
Dubai, United Arab Emirates
05.2012 - 05.2016
- Actively contributed to continuous improvement through problem-solving and teamwork, resulting in operational cost reduction of 15% and increased production output
- Implemented performance improvement strategies and plans, ensuring adherence to safety standards and regulations
- Conducted a yearly employee's appraisals and promotions
- Trained new joiners on a machine operating
- Operating 10 heavy bakery production lines such as croissant lamination machine, Croissant forming machine, bread rolls production line, Ciabatta production line, flow raping lines, Muffins line, Cake portioning machine and food delivery robots……
- Worked within applicable standards, policies, and regulations guidelines to promote a safe working environment
- Conducting daily briefings for the bakery production teams and discuss the issues and our daily operations
- Attending a management meeting
- Demonstrated excellent time management and organisational skills.
- Successfully drove year-over-year business growth while leading operations, strategic planning, and preventing cross-contamination for food allergy sufferers
- Demonstrated culinary expertise by creating memorable dishes, planning menus for airlines,and producing allergy-friendly variations of classic recipes.
- Identified issues, analysed information, and provided solutions to a problem.
- Developed and crafted new mini pizza recipe for Airline first class and business class.
- Participated in menu testing and suggesting a deferent idea for a deferent airline.
- Participating in upgrading the bakery production and suggesting new machinery for cost reduction and increasing production output
- Participated in opening an 80% automated bakery production facility.
- Ensuring the quality of bakery items is a primary responsibility, guaranteeing that all the products meet the highest standards
- Hands on in a very busy commercial 5-star airline bakery.
- Continuously assess and improve the bakery processes, introducing best practices and innovative solutions to enhance sufficiency and quality.
- Manage bakery inventory efficiently to minimize waste and ensure fresh and on-time delivery products to flight.
- · Ensure compliance with hazard analyzes and critical control points regulations and other food safety standards.
- Work with clients to understands their specific needs and preferences, providing personalized bakery solutions when required.
- Arranged regular equipment maintenance and servicing, maintaining functional kitchen machinery.
- Meticulously checked delivery contents to verify product quality and quantity.
- Monitored linework processes to maintain consistency in quality, quantity and presentation.
- Oversee all bakery production operation, including baking, proofing, and finishing processes, while insuring adherence to strict hygiene and safety standards.
- Trained junior chefs in required culinary techniques, improving overall kitchen productivity and performance.
- Achieved targets for staff safety, kitchen sanitation and proper food handling and storage.
- Properly handled and stored raw ingredients, minimising illness and cross-contamination risks.
- Maintained well-organised mise en place, ensuring efficient and consistent kitchen workspaces.
- Forecasted kitchen supply needs, accurately estimating quantities to reduce wastage.
Head baker
Royal Catering Services LLC.
Abu Dhabi, United Arab Emirates
08.2011 - 05.2012
- Supervised buffet and party operations while maintaining hygiene standards
- Performed bakery opening duties following procedures.
- Managed bakery staff, schedules, and equipment sanitation
- Enforced HACCP guidelines for food safety.
- Prepared a variety of baked goods, including international bread, pastries, and muffins, following precise recipes and measurements.
- Ensure the efficient use of the ingredients and resources while maintaining product quality.
- Develop and standardize baking recipes to ensure consistency in test, texture, and presentation of all baked goods.
- Experiment with and introduce new recipes and variation to keep the bakery's offerings fresh and appealing.
- Conduct teste test and visual inspections to identify and rectify any quality issue.
- Replenished and rotated food items, following correct food cooling and storage procedures.
- Mixed various ingredients to make fillings for cakes and pies.
- Prepared exceptional pastries and desserts.
- Demonstrated excellent time management and organisational skills.
- Minimised food contaminating risks and controlled shrinkage with proper storage of perishable foods.
- Produced delicious and attractive biscuits, pastries and pies for customers.
- Monitored ovens, setting time and temperature controls to achieve optimum baking results.
- Inspected and cleaned food preparation areas to maintain sanitary practices.
- Resolved customer concerns in positive, constructive manner.
- Maintained strong knowledge of food safety practices.
- Packaged and labelled baked goods with accurate descriptions and ingredients.
- Complied with health and safety codes.
- Cleaned and maintained kitchen equipment and oven.
- Maintained strong, cooperative working relationship with bakery team and fellow employees.
- Train and mentor kitchen team in baking techniques recipe, food safety practices
Head baker
La Pagnotta Bakery
Dubai, United Arab Emirates
04.2010 - 07.2011
- Manage baking supplies, inventory, and recordkeeping while ensuring health and sanitation standards are upheld.
- Provide training on safety regulations, perform specialized decorating, and contribute to recipe development and menu planning.
- Offer recommendations for equipment purchases and cost control measures.
- Packaged and labelled baked goods with accurate descriptions and ingredients.
- Maintained strong knowledge of food safety practices.
- Maintained strong, cooperative working relationship with bakery team and fellow employees.
- Trained and managed kitchen staff, issuing disciplinary action and conducting performance reviews.
- Hired, managed and trained kitchen staff, maintaining competent service teams.
- Inventoried food, ingredient and supply stock to prepare and plan vendor orders.
- Achieved targets for staff safety, kitchen sanitation and proper food handling and storage.
- Meticulously checked delivery contents to verify product quality and quantity.
- Developed and delivered exciting, memorable dishes, increasing repeat business.
- Sanitised equipment and kitchenware to adhere to hygiene and cleanliness protocols.
- Planned promotional menu additions based on seasonal pricing and availability, minimising kitchen spending.
- Prevented cross-contamination by thoroughly cleaning and sanitising utensils, pans and surfaces.
- Developed new products based on seasonal ingredients and dessert trends.
- Forster a culture of team work excellence, and continuous improvement among the bakery and pasterie team.
- Source and maintain relationship with supplier to ensure a consistent supply of hight quality ingredients
- Manage inventory levels to minimize waste and ensure the availability of the necessary baking ingredients
- Address and resolve any issues or challenges that may arise during the baking process, maintaining productivity and quality
- Interact with the customers, providing basic information about baked goods, offering suggestions, and addressing inquiries.
Chef bakery
French Bakery LLC
Dubai, United Arab Emirates
10.2008 - 03.2010
- Conduct daily briefings, manage overtime, and ensure safe working practices
- Inspect employee work areas and appearance, enforcing safety standards.
- Trained junior chefs in required culinary techniques, improving overall Bakery productivity and performance.
- Manage excess production and storeroom orders based on production charts
- Enforce safety standards for chemicals and oversee bakery personnel, including scheduling, training, and recommendations
- Manage inventory levels
- Prepare a variety of bakery products, baking, proofing, and packing
- Work closely with the other departments
- Prepare a weekly staff schedule
- Assign tasks to the team
- Managed bakery supplies, including receiving, storing, shipping, and preparing items for delivery to units.
- Maintained well-organised mise en place, ensuring efficient and consistent kitchen workspaces.
- Sanitised equipment and kitchenware to adhere to hygiene and cleanliness protocols.
- Forecasted kitchen supply needs, accurately estimating quantities to reduce wastage.
- Monitored linework processes to maintain consistency in quality, quantity and presentation.
Assistant chef bakery
Hotel Sofitel
Algeria, Algeria
02.2006 - 09.2008
- Prepared a wide range of European breads, pizzas, and pastries
- Assisted fellow chefs as needed and supervised the entire team
- Managed food and supplies orders, recommended process improvements, and operated bakery equipment efficiently.
- Developed seasonal menus in collaboration with chef that consistently exceeded customer expectations.
- Rotated frozen food items.
- Ordered and received deliveries of ingredients, storing appropriately to avoid product spoilage.
- Deputised for head chef, successfully managing all aspects of kitchen operations during times of absence.
- Trained junior kitchen staff in food preparation and hygiene practices.
- Implemented effective rosters, successfully anticipating peak business times to determine appropriate staffing levels.
- Thoroughly cleaned and sanitised knives and cutting boards, storing correctly to maximise kitchen efficiency.
- Prepared ingredients prior to service, rotating stock and storing in temperature-controlled environments to meet health requirements.
- Cleaned and organised kitchen workstations to maintain smooth operations and minimise delays.
- Supported chefs to deliver smooth-running kitchen operations, serving 100 to 200 guests per dinner service.
- Delivered food to highest hygiene, quality and safety standards by strictly following regulations.
- Carried out regular rubbish removal, mopping and sweeping, maintaining clean kitchen environments throughout service shifts.
- Utilised storage effectively to keep kitchen equipment and supplies safely and clearly organised.
- Rotated stock to keep ingredients fresh.
- Cleared tables to remove dirty utensils and leftover food items.
- Cooperated well with kitchen teams, improving workflow and raising working standards.
- Observed health and hygiene standards to minimise food contamination.
- Used kitchen equipment as instructed and to safety protocols.
- Monitored storage temperature controls, keeping stored ingredients fresh.
- Washed cutlery and crockery using industrial dishwashers and manual methods for pristine finish.
D.C.D.P BAKER
Hotel Lala Khadija
Tizi Ouzou, Algeria
05.2003 - 01.2006
- Consistently prepared bread products and maintained their high quality for customer satisfaction.
- Assisted the Baker Sous Chef and the head baker in daily preparations to ensure efficient service.
- Monitored standard recipes to produce bakery products and performed various tasks such as dough mixing, scaling, oven work, and cake finishing.
- Cleaned and maintained kitchen equipment and oven.
- Mixed various ingredients to make fillings for cakes and pies.
- Replenished and rotated food items, following correct food cooling and storage procedures.
- Complied with health and safety codes.
- Monitored storage temperatures to preserve food quality.
- Maintained strong, cooperative working relationship with bakery team and fellow employees.
- Performed bakery opening duties following procedures.
- Maintained strong knowledge of food safety practices.
- Prepared custom-made pastries based on customer preferences.
- Produced delicious and attractive biscuits, pastries and pies for customers.
- Worked by hand and with mixing machinery to combine taking ingredients and chocolates.
- Minimised food contaminating risks and controlled shrinkage with proper storage of perishable foods.
- Followed set baking recipes to measure and mix ingredients to specifications and guarantee product consistency.
- Inspected and cleaned food preparation areas to maintain sanitary practices.
- Maintained constant product availability and prepared accurate inventory and production reports for budgeting.
Education
Certificate - Hotel Management.
Lead Academy
Nottingham/United Kingdom 10.2022 - 10.2023
Certificate - Hospitality Management.
Alison
Galway, Ireland 05.2022 - 12.2022
Certificate - Financial analysis for hotel management
Lead Academy
Nottingham/United Kingdom 05.2022 - 10.2022
Certificate, - Basics of Project Management
International Business Management Institute (IBMI)
Berlin/Germany 09.2020 - 09.2020
Associate's degree - Hotelier and Tourism, tourism
INHT - Institut National D'hôtellerie Et De Touris
Tizi Ouzou/Algeria 09.1997 - 09.1999
Skills
- Team Management
- Excellent time management skills
- Excels in team leadership
- Creativity
- Problem solving
- Organizational skill
- Cost control
- Food safety and hygiene
- Recipe development
- Odoo ERP system
- Adaptability
- Complex problem solving
- P&L analysis
- Purchasing control
- Gross profit and menu costing
- Recipe creation
- Process improvements
- Menu planning
- Payroll and scheduling
- Forecasting and planning
- Food preparation
- Cost reduction
- Employee training and development
- Business scaling
- Project budgeting
- Customer service
- Operational management
- Business planning
- KPI management
- Stress management
- Vendor and supplier relations
- Menu costing
- Multitasking
- Food presentations
- Self-motivation
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Accomplishments
- Situational Leadership Chef Production
- First Aid at work
- Train the trainer
- Essential food safety
- ISO 22000/2005 and HACCP awareness training
Languages
Arabic
Fluent
English
Advanced
French
Advanced
Work Availability
monday
tuesday
wednesday
thursday
friday
saturday
sunday
morning
afternoon
evening
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Software
Odoo ERP
Timeline
Certificate - Hotel Management.
Lead Academy
10.2022 - 10.2023
Certificate - Hospitality Management.
Alison
05.2022 - 12.2022
Certificate - Financial analysis for hotel management
Lead Academy
05.2022 - 10.2022
Certificate, - Basics of Project Management
International Business Management Institute (IBMI)
09.2020 - 09.2020
Executive Culinary Director
SWEETHEART KITCHEN L.L.C
07.2019 - 10.2023
Cluster Head Chef Bakery
Royal Catering Services L.L.C
04.2018 - 07.2019
Chef Bakery Production,
Emirates Flight Catering
05.2012 - 05.2016
Head baker
Royal Catering Services LLC.
08.2011 - 05.2012
Head baker
La Pagnotta Bakery
04.2010 - 07.2011
Chef bakery
French Bakery LLC
10.2008 - 03.2010
Assistant chef bakery
Hotel Sofitel
02.2006 - 09.2008
D.C.D.P BAKER
Hotel Lala Khadija
05.2003 - 01.2006
Associate's degree - Hotelier and Tourism, tourism
INHT - Institut National D'hôtellerie Et De Touris
09.1997 - 09.1999
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