Summary
Overview
Work history
Education
Skills
Languages
Timeline
Generic
Haitham Ahmad

Haitham Ahmad

Makkah

Summary

Innovative Executive Pastry Chef excelling in creating unique, high-quality desserts that captivate guests and elevate dining experiences. Spearheaded new menu development, leading to increased customer satisfaction and repeat business. Recognised for leadership in kitchen operations, team development, and maintaining exceptional standards of presentation and flavour.

Overview

29
29
years of professional experience
1
1
year of post-secondary education

Work history

Business Owner and Partner

Ali Baba Restaurant & Bar
Colorado USA , USA
03.2021 - Current
  • Innovated product offerings based on customer feedback and market analysis,.
  • Negotiated contracts with suppliers, resulted in cost savings.
  • Devised budget plans, ensured financial stability of the business.
  • Fostered a positive work environment, increased employee morale and job satisfaction.
  • Identified new business opportunities to increase revenue.
  • Built strong client relationships, led to repeat business and referrals.
  • Resolved complex business problems by utilising analytical skills,.

Executive Pastry Chef

Swissotel Makkah Hotel
01.2017 - 01.2021
  • Responsibilities:
  • Control the operation, motivate the staff by using the best training for staff and the ability to increase the sales and get the menu feedback and use the new promotions.
  • Control food cost.
  • Implement training for the pastry staff according to Hilton Standards.
  • In charge and responsible of the entire Pastry and Bakery production as per the Hotel Standard
  • Manage and create new types of desserts menus.
  • Display good team work attitudes towards my colleagues.
  • Display creativity in my production and services style in concert with established standards.
  • Ensure proper handling of equipment; prevent loss and damages to assets and goods.
  • Planning of Desserts shows programs for the assigned outlets.
  • Created the daily check forms for Pastry Kitchen to ensure the highly Quality standards. And Haccap record.
  • .
  • Check personally the quality of received food product.
  • Developed new recipes to meet dietary needs of customers.
  • Collaborated with culinary team, creating themed desserts for seasonal promotions.
  • Customised pastries according to customer requests, contributing to positive dining experiences.
  • Kept abreast with latest trends in patisserie world, integrating them into our offerings when applicable.
  • Regularly liaised with front-of-house staff for seamless service delivery.
  • Maintained stringent food safety standards throughout all baking processes.
  • Executed large-scale orders accurately whilst maintaining quality standards.
  • Managed inventory, reducing waste and optimising efficiency.
  • Boosted sales by developing unique, signature pastries that set the establishment apart from competitors.

Executive Pastry Chef

Raffles Makkah Palace Hotel
01.2016 - 12.2016
  • Responsibilities:
  • Control the operation, motivate the staff by using the best training for staff and the ability to increase the sales and get the menu feedback and use the new promotions.
  • Control food cost.
  • Implement training for the pastry staff according to Hilton Standards.
  • In charge and responsible of the entire Pastry and Bakery production as per the Hotel Standard
  • Manage and create new types of desserts menus.
  • Display good team work attitudes towards my colleagues.
  • Display creativity in my production and services style in concert with established standards.
  • Ensure proper handling of equipment; prevent loss and damages to assets and goods.
  • Planning of Desserts shows programs for the assigned outlets.
  • Created the daily check forms for Pastry Kitchen to ensure the highly Quality standards. And Haccap record.
  • .
  • Check personally the quality of received food product.

Executive Pastry Chef

Hilton suit Makkah (pre- opening)
02.2014 - 01.2015
  • Responsibilities:
  • Control the operation, motivate the staff by using the best training for staff and the ability to increase the sales and get the menu feedback and use the new promotions.
  • Control food cost.
  • Implement training for the pastry staff according to Hilton Standards.
  • In charge and responsible of the entire Pastry and Bakery production as per the Hotel Standard
  • Manage and create new types of desserts menus.
  • Display good team work attitudes towards my colleagues.
  • Display creativity in my production and services style in concert with established standards.
  • Ensure proper handling of equipment; prevent loss and damages to assets and goods.
  • Planning of Desserts shows programs for the assigned outlets.
  • Created the daily check forms for Pastry Kitchen to ensure the highly Quality standards. And Haccap record.
  • .
  • Check personally the quality of received food product.

Pastry Chef

Möevenpick Hotels and Resorts
06.2009 - 09.2014
  • Control the operation, motivate the staff by using the best training for the staff, and the ability to increase the sales and get the menu feedback and use the new promotions.
  • Control food cost.
  • Implement training for the pastry staff according to moevenpick Standards.
  • In charge and responsible of the entire Pastry and Bakery production as per the Hotel Standard
  • Create new styles of sugar show pieces for the buffet.
  • Manage and create new types of desserts menus.
  • Display good team work attitudes towards my colleagues.
  • Display creativity in my production and services style in concert with established standards.
  • Ensure proper handling of equipment; prevent loss and damages to assets and goods.
  • Planning of Desserts shows programs for the assigned outlets.
  • Created the daily check forms for Pastry Kitchen to ensure the highly Quality standards. And Haccap record .
  • .
  • Check personally the quality of received food product.
  • Controls food wastage, without compromising an food quality

Pastry Chef

Inter-Continental Aqaba Resort
07.2005 - 08.2009
  • Control the operation, motivate the staff by using the best training for the staff, and the ability to increase the sales by up sell throw Sugar pieces display for the guest inside the restaurant and get the menu feedback and use the new promotions.
  • Control food cost.
  • Implement training for the pastry staff according to InterContinental Standards.
  • Create new styles of sugar show pieces for the buffet.
  • Manage and create new types of desserts menus.
  • In charge of the Desserts buffets selections specially the chocolates and different kinds of Sugar displays.
  • Display good team work attitudes towards my colleagues.
  • Leads my subordinates, recommends and suggests measures and actions to either Pastry chef or Executive sous chef.
  • Display creativity in my production and services style in concert with established standards.
  • Ensure proper handling of equipment; prevent loss and damages to assets and goods.
  • Assists the Pastry chef in planning of Desserts shows programs for the assigned outlets.
  • Created the daily check forms for Pastry Kitchen to ensure the highly Quality standards.

Senior Chef De Partie

Le Royal Hotel, Amman, Jordan- Pre Opening
05.2002 - 06.2005
  • Control food cost.
  • Manage and create new types of desserts menus.
  • In charge of the Desserts buffets selections specially the chocolates and different kinds of Sugar displays.
  • Display good team work attitudes towards my colleagues.
  • Leads my subordinates, recommends and suggests measures and actions to either Pastry chef or Executive sous chef.
  • Display creativity in my production and services style in concert with established standards.
  • Ensure proper handling of equipment; prevent loss and damages to assets and goods.
  • Assists the Pastry chef in planning of Desserts shows programs for the assigned outlets. Plans and supervises the part stocks and inventory of Fridges.
  • Control the operation, motivate
  • Created the daily check forms for Pastry Kitchen to ensure the highly Quality standards.
  • Achievement:
  • Grooming & Hygiene program
  • .
  • Task force to Le Royal Lebanon for 5 days in 2004
  • Task force to Le Royal Lebanon for 5 days in 2005
  • Leader Ship Skills
  • Computer Knowledge.
  • Fire Training
  • Communication skills
  • Kitchen equipment handling
  • Team Building
  • Service Standards

Demi Chef

MOVENPICK Hotels and Resorts
03.2000 - 04.2002
  • Prepare and Check the buffet for breakfast, lunch and Dinner and do the promotions and the terraces Pastry shows and ensure the standards was been met.
  • Responsible for training, maintaining standards of old and new desserts dishes.
  • Performed daily requisitions and monthly pastry kitchen inventory.
  • Control and motivate the staff by give them more Desserts knowledge trainings.
  • Conducted daily staff briefing to inform them of general info for 15 minutes to maintain standards and ensure organization of responsibilities.
  • Achievement:
  • Certificates of Employee Of the Month
  • Certificates of Supervisory Skills.
  • Certificates of Rules Of Behaviour 'ETIQUETTE' Train the trainer
  • Train the traine

Commis 1

Grand Hyatt Amman
05.1999 - 04.2000
  • Company Overview: Website: www.hyatt.com
  • Reporting to: Chef De Partie
  • Responsibilities:

Commis

Regency palace hotel Amman
11.1996 - 05.1999
  • I started as my life in Pastry Kitchen as a Trainee for one years and till I was promoted to commis III .During that time i started and diligent to my worked in Pastry to make more well and a Great Pastry Chef is my aiming for Future.

Education

High school - pastry education

Hotel High School
al zarqa'a, Jordan
05.1995 - 01.1996

Skills

  • Communication
  • Ability to Work Under Pressure
  • Decision Making
  • Time Management
  • Self-motivation
  • Conflict Resolution
  • Leadership
  • Adaptability
  • Environmental sustainability implementation
  • E-Commerce strategies
  • Customer focus
  • Knowledge of regulatory standards
  • Innovation oriented

Languages

English
Advanced
Arabic
Proficient (C2)

Timeline

Business Owner and Partner

Ali Baba Restaurant & Bar
03.2021 - Current

Executive Pastry Chef

Swissotel Makkah Hotel
01.2017 - 01.2021

Executive Pastry Chef

Raffles Makkah Palace Hotel
01.2016 - 12.2016

Executive Pastry Chef

Hilton suit Makkah (pre- opening)
02.2014 - 01.2015

Pastry Chef

Möevenpick Hotels and Resorts
06.2009 - 09.2014

Pastry Chef

Inter-Continental Aqaba Resort
07.2005 - 08.2009

Senior Chef De Partie

Le Royal Hotel, Amman, Jordan- Pre Opening
05.2002 - 06.2005

Demi Chef

MOVENPICK Hotels and Resorts
03.2000 - 04.2002

Commis 1

Grand Hyatt Amman
05.1999 - 04.2000

Commis

Regency palace hotel Amman
11.1996 - 05.1999

High school - pastry education

Hotel High School
05.1995 - 01.1996

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Haitham Ahmad