Ahmed Al Zaubi

Hybread Restaurants.
Responsibilities:
•oversee all the daily operations providing support, Direct and coordinate
activities of businesses .
•Review sales and activity reports, and other performance data to
measure productivity and goal achievement and to determine areas
needing improvement. Manage staff, preparing work schedules and
assigning specific duties. Establish and implement departmental policies,
goals, objectives, and procedures, conferring with President & Vice
President on a regular basis. Determine staffing requirements, and
interview, hire and train new employees, or oversee those personnel
processes. Helping to build a teamwork environment that encourages
hard work and collaboration. Ensuring workflow efficiencies, customer
service excellence and qualityassurance.
•checkups on the kitchens and make Gap analysis report for
implementation of SOPs, SSOPs & HACCP based Food Safety System.
•Following actions are required to be taken immediately at all branches
by establish and document its food safety policy, including objectives and
its commitments with respect to food safety, The requirements and
principles of the food safety policy should be given in a Food Safety, Food
safety targets should be established so that they can be monitored,
identifying and recording any problems relating to products, processes and
the food safety system, initiating, recommending or problem-solving using
established methods of Communication, verifying how solutions are
implemented
Provide basic Food Safety and HACCP Awareness training.
• Create a checklist of Critical control points are as such:
-PRODUCTSRECEIVING.
-COLD STORAGE.
-PRODUCT DEFROSTING.
-SALAD MATERIALS & FRUITS SANITATION.
-FINAL COOK TEMPERATURE.
-FROZEN STORAGE.
-SALAD, PASTRY & MEALS PRESENTATION PREPARATION
• Quality and Hygiene Inspection in the restaurant
insure the quality and food safety standards are implemented with
continuous improvements.
• kept accurate documentation to monitor quality and hygiene are
Maintained up to .
the standards of food and safety hygiene Checklist.
•Meet the expectations of the customers and make sure Customer
satisfaction is kept by monitoring the of delivery times and customer
attention and their comments.
•diligently being up to date with emails of cancelled orders and tried
to improve the experience of the customers and going over and
beyond.
Learning & Development
Accounts Training Course
Accounting cycle on Manual and
computer.
Jordan
Majody for Auditing

Set fixed costs for the ingredients and set fixed recipes for the chef
to follow in order to optimize the cooking process and manage food
waste properly.
•Prepared the monthly income statement for the owner with all
revenues from each restaurant.
•Did inventory management for the restaurants and conducted
monthly inspections and inventory counts, in order to provide monthly
reports of wasted and missing inventory for the owner.
•Quality control. Started conducting monthly check ups to make sure
the kitchen fits the standards of cleanliness and hygiene required by
the owner. And also trained the employees on the same.
•Took several courses in restaurant management including: Food
Safety, SOP & SSOP, and HACCP. Implemented all these course in my
daily checkups on the kitchens to make sure they are all up to
standards.
•Handled the customer service for the restaurant and handled all
concerns and complaints from customers. Also trained the employees
on the same.
Responsibilities:
2-Operation officer (Oct 2019 - Nov 2020) Spade Food
Catering Co.
Al-Dhahiya & Caldo Restaurants, & Home Berry Yogurt
Shop.
• Train and supervise restaurant employees and drivers.
•controls cost by reviewing portion control and quantities of
preparation minimizing waste and ensuring high quality of preparation.
•Track stock levels of food supplies and equipment, forecast needs
and oversee ordering as necessary .
• Inventory management and auditing, doing quarterly counts for all
inventory in all the branches.
• Warehouse management and auditing, making sure the stock is
matching by counting warehouse inventory bi-yearly.
• Dealing with all stores issues financially and physical inventory,
having to finically match the physical and manage the results and
deal with employees if necessary, auditing on remaining balance in
all stores.
• Dealing with stores receipts and balance and match it with sales
and physical inventory. Handling the logistics side, in and out from
store to store.
• Reporting directly to the Operations Manager with inventory and
financial results.
• Managing the damaged inventory warehouse and checking what’s
damaged in order to remove it from the system, Managing the
custom lenses workshop, and making sure all client orders are
being met.
• Calculating the Cost of Goods Sold (COGS) for the inventory and
making sure the inventory held is in line with profit and cost.

AFRICA, MENA, ASIA, EUROPE, LATINAMERCA,
NORTH AMERCA)
RSM Al- Baize & Co. was assigned by the Central Bank of Kuwait
(CBK) for the responsibility of auditing loans in different banks in
Kuwait.
Responsible for auditing on loans and banking related matters,
Participantin Risk Managementand Loan PortfolioAudit.

Doors service
center co.
Responsibilities:
• Junior accountant responsible for dailyfinancial
journal entries and journal vouchers.
• prepare, examine, and analyze accounting records,
financial statements, and other financial reports to
assess accuracy, completeness, and conformance
to reporting and procedural standards.
• Report to management regarding the finances of
establishment.
• Develop, maintain and analyze budgets, preparing
periodic reports that compare budgeted costs to
actual costs.

Hobbies
Sport “ BodyBuilding” & Jogging
Reading books