Marwan Ahmed
Chef de cuisine
Riyadh,01
Summary
Top-notch professional with expertise in menu development, kitchen management and staff training. Creates unique and delicious dishes while controlling food and labor costs. Collaborative and committed to seeking feedback from customers and staff to improve kitchen workflows.
I’m Aiming for a Challenging Opportunity in the Hospitality industry where I can add to my growth of a career in culinary management skills (specialized in Pre- opening) while gaining international work experience.
Overview
14
14
years of professional experience
2
2
Certificates
2
2
Languages
Work History
Chef de Cuisine
Luxury collection Marriott
Riyadh
08.2024 - Current
- Hired, managed, and trained kitchen staff.
- Developed close relationships with suppliers to source best ingredients.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Disciplined and dedicated to meeting high-quality standards.
- Conducted daily pre-shift meetings with kitchen staff to communicate goals, updates, and expectations for each shift effectively.
- Maintained high levels of sanitation and cleanliness, adhering to strict health code regulations and ensuring a safe working environment.
- Developed new recipes and flavor combinations to enhance customer dining experience.
- Monitored food production to verify quality and consistency.
- Developed and cooked memorable dishes that brought new customers into establishment.
- Created menus and designed corresponding recipes for [Business Name].
- Monitored line processes to maintain consistency in quality, quantity, and presentation.
- Collaborated with front-of-house staff to ensure seamless service and exceptional dining experiences for all customers.
- Streamlined kitchen operations for increased efficiency by implementing effective inventory and staff management systems.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Organized staff training sessions to bolster team cohesion and improve overall knowledge of menu items, cooking techniques, and food safety protocols.
- Managed budgetary constraints by negotiating favorable vendor contracts without sacrificing ingredient quality or availability during seasonal fluctuations.
- Continuously researched industry trends and new culinary techniques to stay ahead of competitors while maintaining an innovative edge within the dining scene.
Chef de Cuisine
Alfaredah
Riyadh Saudi Arabia
07.2023 - 08.2024
- Introduced new culinary techniques to the team, elevating the overall skill level and leading to more diverse menu offerings for guests.
- Enhanced overall restaurant efficiency by streamlining kitchen operations and implementing effective time management strategies.
- Played a key role in achieving positive health inspection results by maintaining strict compliance with all relevant guidelines and regulations throughout daily operations.
- Contributed to successful catering events by coordinating meal preparation and execution, exceeding client expectations on each occasion.
Sous Chef
COOL-INC
Riyadh
02.2022 - 07.2023
- Mentored junior kitchen staff, fostering a collaborative work environment that improved overall team performance.
- Implemented proper cleaning procedures, ensuring a safe and sanitary kitchen workspace compliant with health department regulations.
- Assisted in the development of staff training programs, improving overall consistency and efficiency within the kitchen environment while fostering professional growth among junior team members.
JR. sous chef
Nobu Hotel
Riyadh
07.2021 - 02.2022
- Supported executive chef in menu development, resulting in diverse and innovative culinary offerings that attracted new clientele.
- Conducted regular equipment maintenance checks, minimizing downtime by proactively addressing potential issues before they impacted service quality.
- Maintained inventory records and updated ordering systems regularly to ensure adequate stock levels based on anticipated demand.
Chef de partie
Nobu Hotel
Riyadh
01.2021 - 06.2021
- Pre-opening
- Ensured consistent dish quality by closely adhering to recipe guidelines and presentation standards.
- Reduced food waste by carefully monitoring inventory levels and adjusting orders accordingly.
- Enhanced kitchen efficiency by streamlining prep work and implementing time-saving techniques.
Chef de partie
The Ritz Carlton Riyadh
Riyadh
08.2019 - 12.2020
- Main kitchen
- Ensured consistent dish quality by closely adhering to recipe guidelines and presentation standards.
- Reduced food waste by carefully monitoring inventory levels and adjusting orders accordingly.
- Cooked memorable dishes that brought new customers into establishment.
Demi Chef de partie
The Ritz Carlton Riyadh
Riyadh
10.2018 - 07.2019
- Cold kitchen
- Assisted with menu development for seasonal offerings, focusing on local and sustainable ingredients.
- Participated in regular tastings to refine flavors and improve overall culinary offerings.
- Maintained a clean and sanitary work environment in compliance with health department standards.
Sous Chef
Nirvana restaurant
09.2016 - 09.2018
- International Cuisine
- Enhanced overall restaurant efficiency by streamlining kitchen operations and implementing effective time management strategies.
- Mentored junior kitchen staff, fostering a collaborative work environment that improved overall team performance.
- Implemented proper cleaning procedures, ensuring a safe and sanitary kitchen workspace compliant with health department regulations.
- Provided exceptional customer service when addressing guest concerns or special dietary requests, building loyalty among returning clientele.
Chef de Partie
Nirvana Restaurant
02.2015 - 08.2016
- Pre-opening KSA
- Ensured consistent dish quality by closely adhering to recipe guidelines and presentation standards.
- Reduced food waste by carefully monitoring inventory levels and adjusting orders accordingly.
- Developed strong relationships with suppliers to ensure timely delivery of high-quality products for optimal menu offerings.
Chef de Partie
Fratilly la bufala
Cairo
04.2014 - 01.2015
- Italian cuisine
- Ensured consistent dish quality by closely adhering to recipe guidelines and presentation standards.
- Reduced food waste by carefully monitoring inventory levels and adjusting orders accordingly.
- Plated meals paying special attention to garnishes and overall presentation.
- Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
Demi Chef de Partie
Fratilly la bufala
Cairo
04.2013 - 03.2014
- Italian cuisine Pizzaiolo pre-opening Egypt Cairo
- Received praise from executive chef for attention to detail in plating presentations that showcased creativity and artistic flair.
- Enhanced customer satisfaction by accommodating dietary restrictions and allergies without compromising the quality of dishes.
- Reduced food waste by creatively repurposing ingredients and tracking inventory closely.
- Collaborated with senior chefs to prepare high-quality dishes during high-volume service periods.
1st Commis
JW Marriott
Cairo
02.2012 - 03.2013
- Main restaurant
2nd Commis
JW Marriott
Cairo
02.2011 - 01.2012
- Italian cuisine
Education
Bachelor of Tourism and Hotels - undefined
Helwan University
Institute of tourism and hotels Diploma of Higher Education - undefined
Almatryia institute
Secondary Diploma in Tourism and Hotels Intermediate - undefined
Shubra secondary school
Skills
Workflow optimization
Certification
Food Safety level 2, Boecker academy, 2022, V. Good
Awards
- TV Presenter at Beity TV https://www.beity- tv.com/shows/aqal_almaqadeer/
- Rocky Judge Al-Hala Saudi competition 2022
- Rocky Judge Horeca Saudi 2019 competition
- Gold Medal fresh pasta Hospitality salon culinary 2018
- Bronze Medal chicken dish Hospitality salon culinary 2018
- Gold Medal fresh pasta HORECA Saudi 2017
- Silver Medal jack's creek perfect steak Hospitality salon culinary 2017 HORECA
- Hygiene award HORECA Saudi 2017 Certificate from Boecker academy
- Thanks letter and five-star employee Ritz Carlton Riyadh 2019
- Bronze Medal Hacce Certificate from Egyptian chefs association 2014
- Two Thanks Letter from JW Marriott Cairo Hotel
- Thanks letter from Nobu Hotel
Training
- A CELEBRATION OF CULINARY ARTS CERTIFICATE OF ATTENDANCE THIS
- CERTIFICATE IS AWARDED FOR ATTENDING THE CHINESE CUISINE COOKING CLASS HELD AT THE RITZ CARLTON RIYADH ON APRIL 24, 2018
- CERTIFICATE OF APPRECIATION THIS CERTIFICATE IS PROUDLY
- AWARDED RECOGNIZING THE SIGNIFICANT CONTRIBUTIONS TO THE SUCCESS OF RAMADAN 2019
- Successfully completed the English for Hotel Staff Course Excellent a grade May, 2013 Date Jw Marriott Cairo
- Great food safe food November 2011 JW Marriott Cairo
- Successful completion of Essential Food Safety & HACCP Principles June 2013
- Certificate of Accomplishment Awarded For successfully completing Culinary, Level Il-A (GSS & Problem Experience) on Friday, April 27, 2012completed the following examination Basic Food Hygiene On 29/11/2010 ECristal
Languages
English
Advanced (C1)
Timeline
Chef de Cuisine
Luxury collection Marriott
08.2024 - Current
Chef de Cuisine
Alfaredah
07.2023 - 08.2024
Sous Chef
COOL-INC
02.2022 - 07.2023
JR. sous chef
Nobu Hotel
07.2021 - 02.2022
Chef de partie
Nobu Hotel
01.2021 - 06.2021
Chef de partie
The Ritz Carlton Riyadh
08.2019 - 12.2020
Demi Chef de partie
The Ritz Carlton Riyadh
10.2018 - 07.2019
Sous Chef
Nirvana restaurant
09.2016 - 09.2018
Chef de Partie
Nirvana Restaurant
02.2015 - 08.2016
Chef de Partie
Fratilly la bufala
04.2014 - 01.2015
Demi Chef de Partie
Fratilly la bufala
04.2013 - 03.2014
1st Commis
JW Marriott
02.2012 - 03.2013
2nd Commis
JW Marriott
02.2011 - 01.2012
Bachelor of Tourism and Hotels - undefined
Helwan University
Institute of tourism and hotels Diploma of Higher Education - undefined
Almatryia institute
Secondary Diploma in Tourism and Hotels Intermediate - undefined
Shubra secondary school
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