• Earned Early Promotion to Head Pastry Chef (2 months ahead of schedule) due to exceptional performance and significant contributions to efficiency and cost reduction.• Streamlined operations in a fast-paced environment with 12 staff, managing b2C & B2B sales for cakes, tarts, biscuits, croissants, chocolates and others.• Identified and addressed disorganization issues by creating Standard Operating Procedures (SOPs) for consistent production.• Implemented First-In-First-Out (FIFO)… Show more • Earned Early Promotion to Head Pastry Chef (2 months ahead of schedule) due to exceptional performance and significant contributions to efficiency and cost reduction.• Streamlined operations in a fast-paced environment with 12 staff, managing b2C & B2B sales for cakes, tarts, biscuits, croissants, chocolates and others.• Identified and addressed disorganization issues by creating Standard Operating Procedures (SOPs) for consistent production.• Implemented First-In-First-Out (FIFO) inventory management to reduce waste by 35%, and optimized purchasing procedures to enhance cost control achieving cost savings of 30%.• Served VIP clientele including five-star hotels and event companies, ensuring orders are delivered on time with beautiful presentation crafted with a high level of attention to details. Show less

• Transformed dessert offerings across 6 brands in a central kitchen, introducing an Arabic-French fusion that boosted order volume by 4x.• Managed & trained a team of 45 in a central kitchen, including onboarding & upskilling 15 staff.• Optimized production processes for smooth operations & consistent quality across all brands.

• Implemented processes & maintained consistent quality & taste, ensuring customer satisfaction & brand reputation while leading a 75-person team in a high-volume kitchen (250+ staff).• Developed 20+ new chocolate and pastry recipes, demonstrating culinary creativity and market awareness leading to a 10% increase in orders. • Cultivated cultural sensitivity to client preferences, ensuring high satisfaction & repeat business.• Reduced material and purchasing costs by 40% through… Show more • Implemented processes & maintained consistent quality & taste, ensuring customer satisfaction & brand reputation while leading a 75-person team in a high-volume kitchen (250+ staff).• Developed 20+ new chocolate and pastry recipes, demonstrating culinary creativity and market awareness leading to a 10% increase in orders. • Cultivated cultural sensitivity to client preferences, ensuring high satisfaction & repeat business.• Reduced material and purchasing costs by 40% through direct sourcing and supplier negotiations, maximizing profit margins. Show less