Mohammed Kabli

• Worked directly with the company owner to establish a new chocolate factory in the industrial city.
• Designed the factory layout to meet ISO and SFDA standards.
• Coordinated with the construction company to implement company standards and requirements.
• Ordered most machinery directly from manufacturers to ensure quality standards, and the best pricing.
• Managed all documentation for SABER certification.
• Ensured best practices for factory operations through ERP Dynamic 360.
• Leading R&D for menu development, including recipe creation, costing, and standard operating procedures.
• Conducted online interviews to hire staff.
• Sourced raw materials from outside Saudi Arabia to secure the best prices for products. Developed recipes for the company café.
• Provided over 10 hands-on pastry classes for OCA.
• Provided consultation services and menu developments through the company.

• Led the development and execution of an innovative pastry menu.
• Contributed to the successful opening in the Jeddah season.
• Trained junior chefs on recipe standards and procedures.
• Assisted in creating menus for outside catering and special events.

• Developed innovative pastry menus for multiple businesses, including L’Éclair de Génie, ensuring unique, and high-quality offerings.

• Provided consultancy services for Food Passion Company, leading the development of a new ice cream concept.

• Designed and built a complete business concept for a small BBQ shop, including menu development, operational structure, and market positioning.

• Conducted market research and trend analysis to create products aligned with customer preferences, and business goals.

Provided hands-on training and guidance to kitchen teams to ensure the seamless execution of newly developed concepts.

• Assisted in optimizing ingredient sourcing, cost control, and production efficiency for sustainable operations.

Crafted exquisite plated desserts with attention to detail and presentation.

• Developed modern Saudi desserts with an international twist, blending tradition with culinary trends.

Developed customized dessert selections to meet the royals' expectations.

• Maintained a clean, organized, and fully stocked pastry station, ensuring seamless service.

• Ensured consistency and excellence in pastry execution, meeting the highest culinary standards.

• Led a team of 25 chefs in a high-volume kitchen, ensuring smooth operations and quality control.

• Managed ordering, stock inventory, and scheduling to optimize efficiency and cost control.

• Trained and mentored junior staff, developing their skills, and maintaining consistency in food preparation.

• Collaborated with procurement to establish accounts with trusted vendors, ensuring reliable ingredient sourcing.

• Played a key role in the successful pre-opening setup, streamlining kitchen workflows and operational procedures.

• Developed exciting plated dessert, memorable dishes that brought new customers
• Supervised and enhanced work of 35 chefs
• Collaborated with vendors to source ingredients while maintaining tight cost controls

• Assisted in managing large-scale food production for airline catering, ensuring consistency and quality.
• Supervised kitchen staff, overseeing food preparation, and adherence to hygiene and safety standards.
• Ensured compliance with HACCP and airline catering regulations for food safety and quality control.

• Oversaw pastry production for catering, pick-up orders and in-store customers.
• Implemented techniques for pastry production to exercise portion control and maintain food costs.
• Measured and weighed ingredients to prepare dough for recipes.

• Trained as a commis under celebrity chef François Payard.
• Prepared classic French pastries.
• Maintained organized and cleaned workstation