Amr Abdulmonem Email & Phone Number

Medina, Sa

Al Madinah, Saudi Arabia

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%.Role: -Creating& Developing kitchen SOP according to company visions and policies.- requesting and ordering all kitchen equipment and tools according to the scope of operations - Assisting in creating the kitchen hierarchy and hiring the team.- providing training for senior chefs to enhance their culinary performance.- creating all operational menus (ala carte, open buffet, IRD, events, and catering). - Ordering and requesting all F&B materials and managing their bar levels.- implementing and creating the opening plan and assigning tasks to all departments.

Al Madinah, Saudi Arabia

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 nationalitiesRole: - Directly responsible for Main Kitchens & Culinary areas, ensuring a smooth-running, profitable operation within the framework of the company- Maintain the cuisine concepts and standards for food preparation and presentation.- Maintain food cost by ensuring that proper preparation, inventory, requisition, food pars and control systems are in place in all food operations areas.Enforce the food preparation and presentation guidelines to ensure consistent quality culinary offerings to our guests. Maintain food safety & protection. All food in working areas should be in compliance with food handling techniques, to include dating, proper storage, rotation, etc. Maintain the basic food safety and sanitation I accordance with the company policies.Enforce Sanitation by checking to pass audit score target requestAchieve departmental Budget goals by maintaining efficient cost expenditure.- accurately forecast business demands on a weekly basis to ensure efficient staffing & food production.- supervise the completion of the wage on a basis and critique discrepancies- Responsible for all accounting and billing procedures within the culinary operation.- ensure the awareness & enforcement of all company standard- enforce operational Standards that are reviewed periodically and then updated and improved.Responsible for maintaining the overall welfare of our Associates by providing them with the training and resources to take care of our guests.-ensure the efficient scheduling of management and associates.

Jeddah, Makkah, Saudi Arabia

- participating and managing in Kitchen blueprints and layouts fitting, equipment plans, operation supplies plans.- Developing and implemented 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.

Tabuk, Saudi Arabia

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.

United Arab Emirates

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

Mascaţ, Oman

- Coordinates with vendors to order necessary supplies while minimizing waste and controlling costs.- Handling customer complaints promptly while maintaining professionalism at all times.- Overseeing catering operations for large scale events such as weddings or galas.- Assisting in developing recipes for new menu items that were both cost‐effective and flavorful.- Collaborating with Executive Chef on daily specials based on customer feedback and availability of ingredients.Creating and maintain index detailed records of food production, inventory, orders, and costs to ensure accurate budgeting and forecasting.

Alexandria, Egypt

Bachelor'S Degree, Hotels Management & Culinary Arts

BSC degree covers all hotel departments studies front of house & back of house, includes two years practical training at all kitchen.

Culinary Operational Excellence, Kitchen Managment

A focused operational& managment course covers menu engineering, coast management, menu design and development, team building.