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ahmed badaoui, Acting Executive Head Chef - High Volume Production

ahmed badaoui

Acting Executive Head Chef - High Volume Production·Catrion

Saudi Arabia

Bachelor's degree, Catering and hospitality certificate

Work experience

Total years of experience: 25 years, 4 months

Acting Executive Head Chef - High Volume Production

April 2025 - Present

Catrion

Umm Lajj, Saudi Arabia

April 2025 - Present

• Lead chef for high-volume food production facility delivering up to 10, 000 meals per day
• Manage and supervise brigade of 50+ chefs and kitchen staff across multiple production lines
• Operate and optimise latest-generation industrial kitchen equipment for maximum output
• Ensure full HACCP compliance, food safety standards and quality control across all stations
• Standardise recipes, manage yield analysis, food cost tracking and waste reduction programs
Company industry:
Catering, Food Service, & Restaurant

Executive Head Chef

August 2024 - April 2025

Pik Niq

Khobar, Saudi Arabia

August 2024 - April 2025

• Established and operated 3 retail outlets and 3 cloud kitchens; participated in Aramco events
• Designed innovative seasonal menus; led team of 14+ staff resulting in 30% revenue increase
• Maintained food cost consistently below 27% of total sales
• Managed B2B portal dedicated to coffee shops and hotels
• Reduced waste by 35% through rigorous tracking and portioning systems
• Achieved 90% reduction in customer complaints via strict quality control procedures
Company industry:
Catering, Food Service, & Restaurant

Consultant Head Chef - Pre-Opening

April 2023 - August 2023

Ghasson Mediterranean Fine Dining

Riyadh, Saudi Arabia

April 2023 - August 2023

• Directed full pre-opening: menu development, kitchen layout design, staff recruitment
• Led BOH and FOH teams through successful restaurant launch
• Implemented HACCP and HSE food safety frameworks from ground up
Company industry:
Catering, Food Service, & Restaurant

Head Chef & Manager

July 2020 - March 2023

Rico’s BBQ

Casablanca, Morocco

July 2020 - March 2023

• Managed full F&B; operations (front and back of house) for high-volume BBQ restaurant
• Directed culinary team of 15; menu redesign resulted in 25% increase in customer satisfaction
• Implemented delivery services across 4 cloud kitchens; managed all logistics operations
• Handled vendor negotiations, scheduling, and facility maintenance
Company industry:
Catering, Food Service, & Restaurant
Job role:
Management

Owner & Executive Chef

February 2016 - May 2020

Homy’s B2B Pastry Studio

Paris, France

February 2016 - May 2020

• Founded and operated B2B pastry production business supplying Paris restaurants and cafes
• Supervised central kitchen operations; enforced strict food safety and quality standards
• Managed full P&L;, payroll, logistics, and client accounts
Company industry:
Catering, Food Service, & Restaurant
Job role:
Management

Head Chef

June 2015 - March 2017

L’Atelier sur la Braise

Nanterre, France

June 2015 - March 2017

• Managed American-style BBQ restaurant; created full Josper oven menu concept
• Increased sales by 60%, directly leading to opening of a second Paris location
• Trained junior chefs, enforced quality standards; achieved 5-star customer rating
Company industry:
Catering, Food Service, & Restaurant
Job role:
Management

Executive Head Chef

January 2013 - June 2015

La Table Servie

Nanterre, France

January 2013 - June 2015

• Oversaw operations for 2 French fine dining establishments; managed 12+ kitchen staff
• Set kitchen standards for cooking procedures, garnishes, and food presentation
• Developed seasonal menus with integrated cost controls for events and promotions
Company industry:
Catering, Food Service, & Restaurant
Job role:
Management

Chef de Cuisine

May 2009 - December 2012

Royal An Lochan Hotel

Glasgow, United Kingdom

May 2009 - December 2012

• Created 9-course high gastronomy degustation menu
• Executed innovative Scottish fusion and seafood menus using fresh seasonal produce
• Reduced operational costs by 20% through strategic planning and waste controls
Company industry:
Catering, Food Service, & Restaurant
Job role:
Hospitality and Tourism

Head chef

January 2006 - March 2009

The Giffnock Ivy

Glasgow, Great Britain (UK)

January 2006 - March 2009

Pre-opening phase of high-end French-Scottish fusion restaurant 01/2006 - 03/2009
Designed Menu utilizing locally sourced products and fostering close partnerships with local farmers Received Several reviews dedicated us as one of best Scottish restaurant in Glasgow Achieved 5 star rating by delivering exceptional dishes and prompt service Achieved targets for staff safety, kitchen sanitation and proper food handling and storage
Company industry:
Catering, Food Service, & Restaurant

Head chef

June 2004 - December 2005

French brasserie Le Pere Lamotte

Asnieres-sur-Seine, France

June 2004 - December 2005

Hired, managed and trained +25 kitchen staff, maintaining competent service teams 06/2004 - 12/2005 Oversaw chefs, cooks and kitchen support staff to run smooth operation Responded to dietary concerns and food allergies, creating dishes that met customer needs and palates
Monitored kitchen operations to spot and correct issues impacting team performance or quality Tracked ingredient use and portioning, identifying opportunities to reduce costs and improve profitability Created estimates of food and labor costs to set accurate operating budgets Designed menu consisting of daily Plat du Jour dishes
Company industry:
Catering, Food Service, & Restaurant

Sous chef

June 2003 - April 2004

Zilli Fish Too

London, Great Britain (UK)

June 2003 - April 2004

Led team of 14+ chefs specialized in Italian restaurant specialty worked along TV chef celebrity Aldo Zilli Created new Italian dishes around Fish, Seafood & Poultry Delivered food to highest hygiene, quality and safety standards by strictly following regulations Supported head chef with stock control and rotation, minimizing waste with FIFO systems Planned and directed food preparation in fast-paced restaurant environments Responded to dietary concerns and food allergies, creating dishes that met customer needs and palates Chef de partie promoted second chef
Company industry:
Catering, Food Service, & Restaurant

Chef de Partie promoted to Second Chef

January 2000 - May 2003

Sonny’s British Fine Dining

London, United Kingdom

January 2000 - May 2003

de Partie to Second Chef Diggins Maintained 100% food safety compliance HSE guidelines and FIFO systems
Company industry:
Catering, Food Service, & Restaurant

Education

TECOMAH, Chambre de commerce et d'industrie

June 1997

June 1997

Bachelor's degree, Catering and hospitality certificate

France

TECOMAH, Chambre de commerce et d'industrie

June 1996

June 1996

Bachelor's degree, Pastry, bakery certificate

France

TECOMAH, Chambre de commerce et d'industrie

June 1995

June 1995

Bachelor's degree, Cook certificate

France

Skills

New Trends

Expert

Cost Efficiency

Expert

Menu Development

Expert

Problem Analysis

Expert

Team Building

Expert

SAFETY STANDARDS

Expert

COOKING

Expert

OPERATIONS

Expert

SCHEDULING

Expert

BUSINESS TO BUSINESS

Expert

SALES

Expert

UPSELLING

Expert

CLEANLINESS

Expert

CUSTOMER EXPERIENCE

Expert

CUSTOMER SATISFACTION

Expert

QUALITY

Expert

FAST

Expert

PROCESS ENGINEERING

Expert

Team leader

Expert

Menu creation

Expert

Pré-opening

Expert

Cost efficiency

Expert

COST CONTROL

Intermediate

FOOD MANUFACTURING

Intermediate

FOOD SAFETY AND SANITATION

Intermediate

HAZARD ANALYSIS AND CRITICAL CONTROL POINTS HACCP

Intermediate

INDEXING HEAD

Intermediate

LEADERSHIP

Intermediate

MENU ENGINEERING

Intermediate

OPERATIONS

Intermediate

PRODUCTION PLANNING

Intermediate

TALENT ACQUISITION

Intermediate

Management

Expert

Food Safety

Expert

Catering

Expert

Hygiene

Expert

Food Cost

Expert

Menu Development

Expert

Customer Service

Expert

Cuisine

Expert

COST CONTROL

Intermediate

CULINARY ARTS

Intermediate

COMPLIANCE MANAGEMENT

Intermediate

COMPUTER SYSTEMS

Intermediate

CUSTOMER SERVICE

Intermediate

EXECUTIVE LEADERSHIP

Intermediate

FOOD MANUFACTURING

Intermediate

LEADERSHIP

Intermediate

PROFIT AND LOSS P&L MANAGEMENT

Intermediate

SERVSAFE FOOD PRODUCTION MANAGER CERTIFICATION

Intermediate

Languages

Arabic

Expert

English

Expert

French

Expert

Training and Certifications

Certifications
CAP as a Cook
CAP in Pastry, Bakery, and Chocolate
BEP
BEP Catering
CAP Pastry, Bakery &
CAP Cook