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fadi ahmadie, Executive Pastry Chef

fadi ahmadie

Executive Pastry Chef·Flavors and more hospitality management

Saudi Arabia

Bachelor's degree, Sciences Hotelieres - Production

Work experience

Total years of experience: 23 years, 1 months

Executive Pastry Chef

May 2024 - Present

Flavors and more hospitality management

Riyadh, Saudi Arabia

May 2024 - Present

Company industry:
Catering, Food Service, & Restaurant
Job role:
Hospitality and Tourism

Head Chef

May 2022 - May 2024

Abdullah Al Othaim Company

Riyadh, Saudi Arabia

May 2022 - May 2024

Company industry:
Food & Beverage Production
Job role:
Hospitality and Tourism

Executive Pastry Chef

November 2020 - April 2022

Al Majal Al Arabi Group

Riyadh, Saudi Arabia

November 2020 - April 2022

Company industry:
Catering, Food Service, & Restaurant
Job role:
Hospitality and Tourism

Executive Pastry Chef

January 2015 - October 2020

Crowne Plaza Intercontinental Hotel

Jeddah, Saudi Arabia

January 2015 - October 2020

Executive Pastry Chef responsible for the pastry production, cost, stores, orders, menus and team training in pastry for all pastry sections international pastries and bakery.
Company industry:
Hospitality & Accomodation
Job role:
Hospitality and Tourism

Pastry chef for pastry shop

April 2011 - September 2014

Leylati Catering And Restaurants

Jeddah, Saudi Arabia

April 2011 - September 2014

Leylati Catering And Restaurants KSA
Pastry chef
Company industry:
Catering, Food Service, & Restaurant
Job role:
Hospitality and Tourism

Assistant Pastry Chef

February 2010 - May 2011

Blends Catering Services

Beirut, Lebanon

February 2010 - May 2011

13/2/2010 to 1/5/2011 Blends Catering Services Beirut
Water lemon, living colors and three decorated cakes outlets
Pastry executive chef assistant
Company industry:
Catering, Food Service, & Restaurant
Job role:
Hospitality and Tourism

Pastry Chef

January 2008 - January 2010

Shaqab Abella Catering Company

Doha, Qatar

January 2008 - January 2010

+ Trained and mentored junior team members, instilling capability and
confidence to deliver excellent results consistent with company
standards,
+ Avoided cross-contamination from utensils, surfaces and pans when
preparing meals for individuals with food allergies and gluten
intolerance.
+ Used proper cleaning supplies and methods to disinfect counters where
dairy products and eggs had been prepared
+ Prepared meals from scratch using authentic, popular recipes that
brought patrons into restaurant again and again.
+ Monitored pastry and patisserie trends to create innovative products for
establishments
+ Maintained and controlled pastry kitchen supply inventory.
+ Performed pastry trend and industry development research to ensure
innovative product offerings.
Company industry:
Catering, Food Service, & Restaurant
Job role:
Hospitality and Tourism

Chef de partie in charge for eau

May 2007 - June 2007

Phoenicia Intercontinental Beirut

Beirut, Lebanon

May 2007 - June 2007

Checking the mise en place
Serving the functions (set menus)
Delegate the team for the new items
Cooperate with the chefs to meet high quality and performance.
Follow up with the team to develop there skills
Follow food safety and hygiene...
Company industry:
Hospitality & Accomodation
Job role:
Hospitality and Tourism

Assistant Executive Chef for 5 outlets

July 2006 - November 2006

Al Arian Group

Manama, Bahrain

July 2006 - November 2006

05/07/2006 - 07/11/2006 Al Arian Group Bahrain Position: Assistant Executive Chef for 5 outlets
Teatro Restaurant 5 stars, 400 seats
La Baguette (coffee shop)
Sahara Restaurant (fast food)
Chackmagia Arabic Restaurant
Fish World Restaurant
Job description: • As mentioned up and,
• Assist the executive chef
• Put the menus for the restaurants
• Train the staff for the display
• Follow up the staff and guest comments
• Make the store orders
• Check all the mise en place
• Round and check up for the restaurants.
Company industry:
Retail & Wholesale
Job role:
Hospitality and Tourism

DCDP pastry

May 2005 - June 2006

Le Vendom Intercontinental Hotel Beirut

Beirut, Lebanon

May 2005 - June 2006

Le Vendome Intercontinental Beirut.

Au Premier Restaurant
Sydneys Restaurant
Banquet and room service
• Preparing the mise en place for the outlets
• Follow up the menus
• Preparing for the guest chefs promotions and cooking class
• Follow the store orders and menu items
• Assist the chef for the functions and serve it.
Company industry:
Catering, Food Service, & Restaurant
Job role:
Hospitality and Tourism

DCDP pastry and bakery

December 2004 - March 2005

Mzaar Intercontinental Beirut

Beirut, Lebanon

December 2004 - March 2005

Mzaar Intercontinental Beirut
Gauchos Pub and Restaurant
Terrace
Loopy lounge
Banquet
Room service
• Preparing the mise en place for the outlets and * Follow the menus
• Checking the store orders and requisitions
• Pastry display and chocolate show pieces display
• Serve the functions and prepare the set menus
* promotions.
• Live cooking crepe station during weekend
Company industry:
Hospitality & Accomodation
Job role:
Hospitality and Tourism

Commis 1st

December 2003 - May 2004

Hazmieh Rotana Hotel

Beirut, Lebanon

December 2003 - May 2004

Hazmieh Rotana Hotel Beirut (opening)
Le Gardens Restaurant
Banquet
Room service
• Assist the chef and prepare the mise en place for the outlets
• Prepare the store orders and requisitions
• Put the menus for promotions and functions
• Make the menus for special functions.
Company industry:
Hospitality & Accomodation
Job role:
Hospitality and Tourism

Pastry

March 2003 - January 2004

Military Club

Beirut, Lebanon

March 2003 - January 2004

Company industry:
Catering, Food Service, & Restaurant
Job role:
Hospitality and Tourism

Commis 1st

July 2001 - December 2002

Grand Hills Village

Beirut, Lebanon

July 2001 - December 2002

• Assist the chef and preparing the mise en place
• Serve the menus for the outlets and special orders
* Cakes.
• Restaurant displays.
Company industry:
Hospitality & Accomodation
Job role:
Hospitality and Tourism

Education

Al-kafaàt University

August 2001

August 2001

Bachelor's degree, Sciences Hotelieres - Production

Lebanon

GPA (point): 12 out of 20

GPA (point): 12 out of 20

1998-2001 Al Kafaat Foundation College Bt3 Degree in Food Production and services

Skills

Catering
Expert
Catering
Expert
Lounge
Expert
Lounge
Expert
RAS
Expert
RAS
Expert
Promotions
Expert
Promotions
Expert
Hygiene
Expert
Hygiene
Expert
BAKERY
Expert
BAKERY
Expert
EXCEL
Expert
EXCEL
Expert
FOOD SAFETY
Expert
FOOD SAFETY
Expert
FOOD SERVICE
Expert
FOOD SERVICE
Expert
HACCP
Expert
HACCP
Expert
MACHINE SAFETY
Expert
MACHINE SAFETY
Expert
PRECAST
Expert
PRECAST
Expert
RAS
Expert
RAS
Expert
TRAINING
Expert
TRAINING
Expert
COOKING
Expert
COOKING
Expert
Catering
Expert
Catering
Expert
Lounge
Expert
Lounge
Expert
Promotions
Expert
Promotions
Expert
Hygiene
Expert
Hygiene
Expert
BUDGET MANAGEMENT
Expert
BUDGET MANAGEMENT
Expert
FOOD PREPARATION
Expert
FOOD PREPARATION
Expert
MEAL PLANNING AND PREPARATION
Expert
MEAL PLANNING AND PREPARATION
Expert
STOCK MANAGEMENT
Expert
STOCK MANAGEMENT
Expert
TEAM MANAGEMENT
Expert
TEAM MANAGEMENT
Expert
DATA CLEANSING
Expert
DATA CLEANSING
Expert
CLEANLINESS
Expert
CLEANLINESS
Expert
MENU PLANNING
Expert
MENU PLANNING
Expert
PURCHASING
Expert
PURCHASING
Expert
PERFORMANCE APPRAISAL
Expert
PERFORMANCE APPRAISAL
Expert

Social profiles

Languages

Arabic

Expert

English

Expert

French

Intermediate

Training and Certifications

Certifications
Goal Setting Harvard Managementor
Mar 2017
LEADING OTHERS - GREAT RESULTS
Nov 2017
Leading Others
Nov 2017

Hobbies and interests

Hunting and hiking