Ayman Alamery

• Leading pastry and bakery operations, with a focus on menu development, production standardization, and
enhancing luxury guest experiences in alignment with Mövenpick brand standards.
• Driving culinary innovation across à la carte, banqueting, and VIP amenities, while maintaining strict
adherence to HACCP, ISO, and GMP compliance protocols.
• Managing procurement, vendor relations, and cost control strategies to ensure operational efficiency,
profitability, and inventory optimization.
• Mentoring a high-performing multicultural pastry team, conducting training programs, and promoting a
culture of excellence, food safety, and continuous improvement.

• Directed pastry operations during the hotels pre-opening phase, designing and launching seasonal
menus across multiple fine-dining and casual luxury outlets, ensuring brand consistency and guest appeal.
• Oversaw procurement, inventory, and cost-control systems, maintaining strict compliance with five-star
quality benchmarks while achieving measurable cost efficiency.
• Trained, coached, and scheduled pastry brigade members, fostering a culture of excellence,
accountability, and productivity aligned with Ritz-Carlton service standards.
• Partnered with the Executive Chef on menu innovation, recipe development, and product testing,
enhancing culinary creativity, plating artistry, and overall guest dining experiences.
• Led end-to-end pastry and bakery operations independently, ensuring seamless production,
quality consistency, and creative innovation across all outlets—despite the absence of a
formally appointed section head.

• Managed and elevated the à la carte dessert program, implementing post-COVID menu
adaptations to reduce costs and optimize production flow without compromising quality.
• Supervised day-to-day pastry operations, ensuring consistency, quality control, and guest
satisfaction across all outlets.
• Directed scheduling, task allocation, and workload balancing for the pastry team to meet the
demands of high-volume service periods.

• Oversaw food portioning, stock rotation, and cost management, contributing to profitability
while maintaining strict compliance with HACCP and ISO standards.
• Executed high-end buffet setups, banquets, and special functions, consistently delivering to
five-star service benchmarks.
• Supervised and mentored junior pastry chefs, strengthening skills in presentation, consistency,
and hygiene adherence.

• Spearheaded the establishment and leadership of the Pastry & Bakery Department during the hotels soft
opening, developing and standardizing production workflows, recipes, and SOPs to ensure operational
excellence.
• Optimized inventory management, vendor negotiations, and food-cost analysis, achieving sustainable
cost efficiency, waste reduction, and compliance with brand standards.
• Led, trained, and mentored a multicultural pastry team on HACCP protocols, recipe execution, and
hygiene best practices, elevating team performance and food safety adherence.
• Engineered innovative menus for banquets, catering services, luxury amenities, and VIP tastings,
reinforcing brand positioning and delivering memorable guest dining experiences.

• Promoted from Demi-Chef to Chef de Partie, reflecting strong leadership and technical expertise
in pastry operations within a five-star luxury hotel.
• Trained and coached junior pastry chefs on plating techniques, recipe execution, and hygiene
compliance, elevating kitchen performance and consistency.

• Maintained strict food safety and hygiene standards, ensuring compliance with HACCP and
ISO protocols.
• Planned and coordinated production schedules, implementing cost control strategies to deliver
consistent high-volume output.

• Executed daily pastry production in line with Executive Chef directives, ensuring quality and
consistency.
• Managed mise-en-place, HACCP compliance, and kitchen sanitation, safeguarding operational
standards.

• Produced a wide range of pastries, cakes, and desserts, consistently meeting quality and service
benchmarks.
• Organized stations and controlled portioning, ensuring efficient workflow and waste reduction.