Ali Arafa

• Increased sales by 15% through product development in collaboration with chefs
• Introduced 50+ new products aligned with market demand and kitchen capabilities
• Worked closely with chefs to standardize recipes and optimize food cost
• Reduced procurement costs through strategic sourcing and vendor negotiation
• Managed supplier relationships and ensured high-quality raw materials
• Led demand planning and forecasting to align production with sales
• Managed maintenance operations for kitchen and production equipment
• Developed and implemented SOPs, order sheets, and brand manuals
• Ensured compliance with hygiene and food safety standards (HACCP principles)
• Managed KPIs, P&L performance, and operational efficiency
• Identified and recruited chefs and key staff
• Managed operations for factory and 3 branches (Khobar, Dammam, Al Ahsa)

• Boosted sales by 30% through operational and product improvements
• Launched in-house bakery and enhanced product quality
• Opened new branch in Riyadh
• Controlled food cost and supplier optimization
• Managed daily operations and staff performance

• Managed procurement and supplier coordination
• Implemented ERP system (Foodics)
• Improved cost control and reduced waste

• Increased sales by 15%
• Managed operations and customer service