Co Founder
ABOE
Total des années d'expérience :16 years, 2 Mois
Overlooked company's successful sales in over 16 countries. Set goals for the team, made sure monthly forecasting reports are followed, targets are achieved and budgets are met. Handled key accounts such as Nestle Middle East, Emirates airlines, Etihad airlines Worked closely with various business units and customers to bring the needs of the customer to the market with commercially viable product solutions
Developed and implemented an aggressive sales campaign by gathering market trends which resulted in 15% increase in the market share Increased the sales of American style cream cake by 20%, in 6 months Opened 25 new customer accounts buying bakery ingredients and managed to sell new SKUs to 35 of the existing customers Carried out more than 100 technical demonstrations for various products within the industrial and instore bakery channels, thereby making the best use of my culinary expertise
Member of a winning sales & commercial team proficient in the use of creative strategies to achieve commercial sales objectives. We catered to numerous clients from varied sectors such as Oil & Gas catering, Industrial catering, Corporate & Labor Camp Catering, Educational institutions, Defence catering, Healthcare, Cleaning & FM services etc. Key Accounts: ADNOC, ADCO, ADMA, ZADCO, AD GAS, GASCO, ADWEA, EXPO 2020, Tawam Hospital, Cleveland Clinic, UAE University, New York University, HSBC Bank, Dubai Police, Abu Dhabi Police
Second in command and Chef in charge for veranda café. Executed 8 course tasting menu on a daily basis with dishes hand-picked from various cuisines such as Mediterranean, Thai, Japanese, Asian, French and the Middle East. Hosted theme dinners under themes such as French bistro, Asiate, Trattoria, Surf 'n' turf, chop house, Indian spice market, steak house
Assisted in the cuisine operations of the All-Day Dining restaurant 'TIFFIN' and specifically overlooking the operations of the fine-dining Italian specialty restaurant 'VETRO' Maintained production and work records, pricing items on menu, determining food and beverage costs, modifying work procedures and processes to meet deadlines Executed functions ranging from 800-2500 pax with a team of 40 subordinates.