Mourad MAHFOUD
Riyadh
Summary
Passionate EXECUTIVE CHEF with over 15 years of experience in French, Mediterranean, and International gastronomy. Skilled in menu development, kitchen operations management, and staff training. Adept at driving revenue growth through innovative culinary concepts, strategic marketing initiatives, and keen business acumen, specialized in orchestrating successful openings for 5-star hotels and luxury restaurants. Resolute to excellence in food preparation, presentation, and service. Always abreast of trends and new techniques. Seeking to leverage expertise in a dynamic environment to elevate guest satisfaction and drive business success.
Overview
15
15
years of professional experience
Work History
Cluster Executive Chef
Eloge Restaurant
01.2023 - Current
- Crafted trendy menu for Eloge et Oplaisir adapted to local market, increasing 45% and 55% revenue from last year
- Drove marketing campaigns through social media channels
- Conceived a successful and innovative Bakery (Croissant Bar ) at Boulevard World for the season
- Developed a Branch (Oplaisir Terraces) in Deriya in 3 weeks
- Hired and trained multicultural kitchen staff on very short notice, showing them recipes, plating techniques, and HACCP rules
- Managed and organized purchases for all restaurants, avoiding unused inventory and stock shortage
Consultant Executive Chef
Mourad Mahfoud Consulting Agency
01.2019 - 01.2023
- Brought expertise for development of a Ballroom for Hilton Casablanca, creating all offers et concepts of banquet service
- Purchased all equipment
- Hired, trained, and coached kitchen team
- Increased quality of food and created menus for Restopro Group, Casablanca
- Elaborated personalized menus for local celebrities, high-profile persons, and luxury brands for Labo13 catering, Casablanca
- Managed opening of a bakery and Italian restaurant, Les Maitres du Pain, Casablanca
Executive Chef
Sofitel Casablanca Tour Blanche
01.2012 - 01.2019
- Hotel pré- opening and opening team
- Crafted dynamic weekly-changing menu, To maintain momentum in fiercely competitive cityscape, for restaurant “Brasserie La Tour”, ranked n°1 in TripAdvisor
- Increasing dining quality and at same time decreasing global food cost by avoiding wastage and non-selling items
- Create Oriental restaurant, called “Atelier Oriental” ranked n°2 on Tripadvisor
- Conceptualized creative menu, playing with tastes and textures for original restaurant:" Dans le Noir "where customers dine in complete darkness
- Took Charge and participated in big events related to “Gastronomy”, like “Stars Food and Art”, Gala Dinner with 2 Michelin-starred Chefs and French “Meilleur Ouvrier”
- Trained executive chefs of Accor Hospitality Morocco to increase their gastronomy skills
- have been awarded 3 forks every year by local gastronomic guide: Le Club des Uniques.
Executive Sous-Chef
Sofitel Marrakech Palais Impérial
01.2010 - 01.2012
- Restaurant opening “So night”
- Designed inventive menu blending French and Moroccan gastronomy, participating in increased revenue of the hotel in a very meaningful way, "An average of 40,000 USD per day, reaching up to 140,000 USD on New Year's Eve."
- Took in charge of Organization of big banquets and cocktails (Marrakech Film Festival, Pure Life: more than 900 attendees)
- Training and reminding staff to be mindful of client relationship, custom-made service, storytelling, and high-quality standards of Sofitel
Executive Chef
Restaurant « Les Jardins de Bagatelle
01.2009 - 01.2010
- Paris 16eme
- Designed casual, healthy, and flavorful traditional menu for highly demanding local clientele. Seats restaurant and banquet up to 150 settings
- Conceived cocktails and theme evenings for up to 500 attendees
- Headlined coordination of “Les Soirées Blanches” evenings, An essential venue for Parisian evenings where celebrities mingle
Education
Vocational baccalaureate level -
Professional Lycée EPROC
ParisCAP - Hotel And Catering Management
Professional Lycée René Auffray
ParisBEP - Hotel management
Hotel Management -
Lycée Hôtelier René Auffray
ParisSkills
- Menu Planning
- Creativity
- Food Safety
- Cost Control
- Strong Work Ethic
- People Oriented
- Guest Satisfaction focused
- Open Minded
Accomplishments
- GASTRONOMY « Sous-Vide cooking» with Chef Jean-Michel Bannwart, “Meilleur Ouvrier de France” at Lenôtre
Interests
Boxing, Football, Basketball, Reading, Motorcycle, History, Astronomy
Languages
Timeline
Cluster Executive Chef
Eloge Restaurant
01.2023 - Current
Consultant Executive Chef
Mourad Mahfoud Consulting Agency
01.2019 - 01.2023
Executive Chef
Sofitel Casablanca Tour Blanche
01.2012 - 01.2019
Executive Sous-Chef
Sofitel Marrakech Palais Impérial
01.2010 - 01.2012
Executive Chef
Restaurant « Les Jardins de Bagatelle
01.2009 - 01.2010
Vocational baccalaureate level -
Professional Lycée EPROC
CAP - Hotel And Catering Management
Professional Lycée René Auffray
BEP - Hotel management
Hotel Management -
Lycée Hôtelier René Auffray
Similar Profiles
TEZDZHAN TURGAY SYULEYMANTEZDZHAN TURGAY SYULEYMAN
Depot Supervisor at TURHAN RESTAURANT-SILVATOWN STEAKHOUSE RESTAURANTDepot Supervisor at TURHAN RESTAURANT-SILVATOWN STEAKHOUSE RESTAURANT
Christopher Lill-WashingtonChristopher Lill-Washington
Social Media Coordinator at Wild Olive Restaurant & Lupara RestaurantSocial Media Coordinator at Wild Olive Restaurant & Lupara Restaurant
Denise ManningDenise Manning
Server Assistant at Epic Restaurant - AAA 4 Diamond RestaurantServer Assistant at Epic Restaurant - AAA 4 Diamond Restaurant