Mahmoud Abdulhalim

- Managed full production line for 200+ SKUs daily including pastries, cakes, chocolates & bread for retail + HORECA
- Led team of 45+ production staff, bakers, and decorators across 3 shifts with 98% attendance rate
- Implemented HACCP & ISO 22000 standards, reduced food waste by 22% and increased output by 18%
- Controlled food cost at 28-32% through recipe costing, vendor negotiation, and inventory management
- Trained 30+ junior chefs and supervisors on production efficiency and quality control
- Coordinated with procurement, QA, and sales to meet monthly production targets of 2.5M SAR

Orchestrated the complete strategic setup and layout design of the central pastry
.production facility from scratch, optimizing workflow and equipment procurement
Created and executed a high-performing pastry menu featuring trendy, ultra
premium concepts (Matilda, San Sebastian, artisanal tarts), driving brand
.recognition and multi-branch expansion
Managed high-volume daily operations and custom banqueting under pressure,
keeping a consistent 4.8★ rating on Google Maps based on premium dessert
.quality
Enforced rigid standardization sheets, maintaining food cost strictly between 25-
.28% and food waste below 1%
Designed and executed a comprehensive temperature monitoring system (3x daily
.checks) ensuring 100% SFDA compliance

- Managed pastry production for high-volume hotel/restaurant operations with 200+ daily covers.
- Developed and standardized 30+ dessert recipes with full costing sheets to control food cost under 28%.
- Trained and supervised pastry team of 6+ commis on production techniques and food safety protocols.
- Implemented inventory control and ordering systems, reducing ingredient waste by 20%.
- Ensured 100% compliance with HACCP standards and daily quality control checks.

- Started as Pastry Chef in 5-star hotel producing 300+ desserts daily for buffet and à la carte.
- Mastered classical French pastry techniques and large-scale production methods.
- Trained junior pastry chefs on hygiene standards and recipe consistency.
- Contributed to menu development for seasonal events and Ramadan desserts.
- Maintained zero food safety violations during tenure through strict HACCP compliance.

Executed luxury classical pastry production in a world-class 5-star resort, catering
.to diverse international tourists with 400+ covers daily
Mastering the delicate execution of classic Western and Oriental desserts,
.soufflés, and premium display cakes
Achievement: Introduced 12 innovative seasonal dessert items to the menu,
.resulting in a 20% increase in overall dessert sales
Implemented strict and
.batch temperature logs