AYMAN DARWAZEH C.V.
Summary
Dynamic global hospitality and F&B executive with over 30 years of experience in operations leadership, culinary innovation, and franchise development across the USA and GCC. Proven track record in scaling high-performing F&B concepts, managing P&L, and driving operational excellence across more than 100 locations, underscoring a commitment to quality and efficiency. Expertise in R&D, menu engineering, procurement optimization, and kitchen design complements a collaborative approach that fosters strong partnerships with hotel groups and multi-brand operators. Recognized for blending creative leadership with financial acumen to successfully transform concepts from inception to commercial success while maintaining the highest standards of food quality and presentation.
Overview
25
25
years of professional experience
Work History
Executive Chef & Chief Operating Officer
SAADEDDIN Sweets Co. – KSA
03.2022 - 11.2025
Lead culinary innovation, quality control, production systems, and operational strategy for a network of 100+ branches across the GCC, reporting directly to executive leadership.
- Designed and launched new product lines, improving menu quality, consistency, and production efficiency.
- Modernized recipes and led complete menu redevelopment to support scaling and standardization.
- Directed production processes across bakeries and central commissaries, strengthening compliance and quality systems.
- Implemented structured training programs that reduced errors and improved operational consistency.
- Optimized production flow, labor allocation, and cost performance across multi-unit operations.
- Upgraded sanitation and safety protocols, in alignment with HACCP and international food safety standards.
Director – Business Development & Franchise
A’amal Holding Company
06.2008 - 09.2019
Led franchise development, business expansion, and operational systems for a multi-brand portfolio, including Le Méridien Hotels, Ritz Hotels, Edam Food Company, Diet Care, and other F&B assets.
- Built complete franchise systems, including manuals, engineering packages, branding, SOPs, and operational standards.
- Developed franchise business models supporting regional and international expansion.
- Produced menu engineering and food styling systems that strengthened brand position and franchise viability.
- Conducted strategic assessments of operational performance, and recommended improvement initiatives.
- Supported cross-functional leaders (Operations, HR, Training, and GM-level) in executing brand development strategies.
- Delivered recurring leadership, operations, and culinary training across multiple levels.
Executive Chef & Operations Director
Albader Enterprise - KSA
06.2000 - 07.2007
Parent company of Sizzler House, Tako Hut, Canton Express, Roma Way, and Coffee Aroma.
- Opened 37 F&B outlets—led design, hiring, training, menu engineering, and operational launch execution.
- Directed daily operations with full accountability for quality, cost control, staffing, and service performance.
- Built and implemented SOP frameworks covering quality, health & safety, guest experience, and performance.
- Conducted multi-level training programs for operations, culinary, and leadership roles.
- Ensured alignment between directors, managers, and front-line teams on strategy, targets, and operational priorities.
Education
Bachelor Of Engineering (BE) - Electrical Engineering
Universty of The District Colombia
Colombia01-1987
Skills
- Menu engineering
- Recipe costing
- Product profitability analysis
- Food innovation
- SOP design
- Quality audits
- Service standards
- Guest experience systems
- Franchise manuals
- Brand standards
- Operational blueprints
- Engineering packages
- Pricing strategy
- Product mix
- Market positioning
- Concept architecture
- Commercial kitchen design
- Food factory and production line layout
- NSF-compliant equipment design
- Workforce planning
- Multicultural team leadership
- Skills training
- Talent development
- Budgeting
- Forecasting
- Cost control
- Full Profit & Loss (P&L) management
- Food safety
- Menu planning
- Menu development
EXECUTIVE SNAPSHOT
- 30+ years of leadership across culinary strategy, operations, franchising, and multi-unit management
- Full P&L ownership across hotel groups, production facilities, franchise networks, and multi-brand restaurant portfolios
- Creator and architect of 11+ F&B concepts and 8+ franchise systems, from brand strategy to commercial launch
- Led culinary and operational oversight of over 100 branches across the GCC as Executive Chef and COO
- Engineered 40+ commercial kitchens and 60+ NSF-compliant equipment designs
- Awarded Master Chef for international culinary innovation, menu development, and team training excellence
CAREER HIGHLIGHTS
- Oversaw culinary and operational performance for over 100 branches across GCC markets
- Designed, launched, and systemized 11+ F&B concepts (fast casual, casual dining, bakery, café, and specialty)
- Built eight or more franchise programs, including manuals, brand standards, operations systems, and engineering packages
- Opened 37 full F&B projects across hotels, malls, food courts, and stand-alone locations
- Engineered 40+ kitchen layouts and 60+ specialized equipment systems aligned with NSF hygiene standards
- Trained and led over 100 employees across multicultural teams in the USA and the Middle East
- Developed complete SOP manuals, operational systems, and training frameworks used across multiple brands
PREVIOUS EXPERIENCE — USA
Regional project and training manager| IHOP – Southeast USA
May 1995 – July 2000
- Led regional openings, operations audits, and the rollout of new systems
- Designed and delivered training programs across multiple units
- Ensured compliance with brand, safety, and operational standards
Dec 1991 – Apr 1995
Executive Chef | Embassy Suites Hotel – North Carolina, USAFeb 1987 – Nov 1991
Sous chef|Radisson SAS Hotel, Washington, DC, USAMay 1984 – Dec 1987
Custom Section 4
Completed professional training in:
- Menu Engineering, HACCP
- Assertive Management
- Project Management
- Time Management
- Leadership Skills
- Marketing & Sales
- F&B Operational Excellence
Education and Training
other
Languages
English
Full Professional
Arabic
Native or Bilingual
Work Availability
monday
tuesday
wednesday
thursday
friday
saturday
sunday
morning
afternoon
evening
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Timeline
Executive Chef & Chief Operating Officer
SAADEDDIN Sweets Co. – KSA
03.2022 - 11.2025
Director – Business Development & Franchise
A’amal Holding Company
06.2008 - 09.2019
Executive Chef & Operations Director
Albader Enterprise - KSA
06.2000 - 07.2007
Bachelor Of Engineering (BE) - Electrical Engineering
Universty of The District Colombia