Amro Hafiz

• Developing kitchen OS&E, FF&E lists.
• Assisting in kitchen hierarchy and hiring teams
• Providing training for senior chefs to enhance their culinary performance
• Creating all operational F&B menus.
• Ordering all F&B materials and managing their bar levels
• Responsible for ensuring that monthly working schedules are made and maintained according to local legislation
• Implementing and creating opening plan.

Key Achievements:

• Hotel pre-opening & opening.
• Developing Kitchen layouts for better operation spacing.
• Developing kitchen SOP according to company visions.
• Developing in raising food storing capacity by 30%.
• Serving 1k to 3k guests/ day.
• Reduce overhead labor costs by 15%.

• Manage & lead kitchen brigade, ensuring development.
• Developing efficient systems for ordering supplies, tracking inventory, and scheduling staff shifts
• Developing operational menus for all culinary areas that meet customers' needs
• Providing training for senior chefs to enhance their culinary performance
• Analyzing financial reports to identify areas for improvement in sales, profitability, and productivity
• Manage food control systems are adhere to them so margins are on target.
• Manage staff performance issues in compliance with company policies and procedures.

Key Achievements:

• Overseeing two operated kitchens, leading a large kitchen brigade.
• Reduce F&B cost from 30% to 23%.
• Delivering 6k:8k meals/day for different nationalities.

• Developing and implementing training strategies to enhance students culinary knowledge and skills
• Facilitating regular meetings with culinary students to discuss trends in cuisine and recipe development
• Auditing student performance of personnel regularly and provided constructive criticism when necessary.

Key Achievements:

• Participating in blueprints and layout fitting.
• saving startup costs by 20%.
• Creating kitchen OS&E , FF&E lists.
• Delivering culinary programs to The Red Sea Co students.
• Achieving a Culinary facilitator certificate by EHL Lausanne.
• Enhancing training skills to meet European educational standards.

• Managing all aspects of kitchen operations including budgeting, staffing, sanitation, scheduling, and purchasing
• Providing leadership support during peak hours by motivating staff members toward achieving common goals
• Analyzing financial data related to restaurant performance in order to make informed decisions regarding operational changes

Key Achievements:

• Implementing cost-saving initiatives to reduce waste and improve the bottom line from 27% to 23%.
• Hotel pre-opening and opening Certificate.
• Completing EMEA IGNITE program.
• Achieving the best guest satisfaction score for continuing 2 years over the MEA region
• Achieving the Best guest satisfaction over EMEA.
• Achieving green zone HACCP score (98%) for continuing 4 years
• Achieving QA score of 96%, 98% from the opening.
• Achieving kitchen Operation Excellence certificate from HAGUE hospitality school, Netherlands 74 points out of 100 total points.
• Nominated as top 20 learners across MEA.

• Inspect supplies, equipment, or work areas to verify conformance to established standards
• Developing and implementing innovative recipes to enhance customer experience
• Maintains a safe, sanitary work environment in compliance with health department regulations
• Monitoring trends within the industry, incorporating them into existing menus where appropriate.

Key Achievements:

• Developing and innovating an Arabic fusion menu.
• Enhancing guest satisfaction score from 5.5 to 8.7.
• Enhancing food cost to 24%.

• Coordinates with vendors to order necessary supplies while minimizing waste and controlling costs
• Handling customer complaints promptly while maintaining professionalism at all times
• Collaborating with the Executive Chef on daily specials based on customer feedback and availability of ingredients
• Creating and maintaining index detailed records of food production, inventory, orders, and costs to ensure accurate budgeting and forecasting.

Key Achievements:

• Developing Mediterranean catering& Signature menus.
• Operating large-scale Banquet and gala events.
• Hotel Pre-opening & Opening.

• Monitoring food preparation methods, portion sizes, garnishes and presentation of food in order to ensure that food was prepared in compliance with restaurant standards
• Organizing inventory of ingredients and monitored stock levels to ensure availability for all dishes
• Perform daily inspections of equipment and tools used in the kitchen ensuring their cleanliness and proper working condition
• Planning and preparing menus in accordance with budget constraints, food preferences and nutritional needs.