Mohamed Halawani

On-boarding of brands into Kitopi kitchens exceptional well
Maintain adherence to brand standards across all kitchens
(CK and SK)
• Ensuring highest level of food quality and minimize food safety risks.
• Optimize division of tasks, with clear roles and responsibilities per team
• Launch brands exceptionally well (effective onboarding)
Cioconat lounge - Saudi Arabia
Operation Manager and business development.

Plans, develops, and implement creative menus that reach out our target and
promote our coffee house and corporate image.
• Create, cost, and present each item to an executive panel.
• I am responsible to thoroughly recruit and train kitchen staff, and provide training
support for the service staff to ensure proper menu execution.
• Maintain recipe adherence and food safety, and control food costs.
• Managing an internal team and coordinate with others teams and external
suppliers.
• Controlling labor and food costs as to meet performance plans within agreed
budget and timescales.
Casper & Gambini’s
Senior kitchen team
leader

Main Function — to provide the client and customer a good quality meal
(including Safety, quality, variety, temperature, quantity and on truce) in a
Safe manner. Ensure Kitchen and work area are clean and hygienic at all
times. Ensure correct Hygiene techniques are used.
• Ensure Staff Adhere to all customer and company policies and in
particular Safety Policies
• Ensure staff are fit for work
• To ensure that all the working areas are always hygienically clean and
tidy
• Ensure all meals are ready on time at temperatures as prescribed
• Plan and Manage the serving of meals
• Plan and organize the moving and storage of products when received
onboard
• Liaise with clients and customers regularly to determine their needs.
Al Sywan restaurant - Lebanon

Supervising the food preparation to ensure the standards are followed
• Making the weekly order and communicating with suppliers
• Surveying continuously the costumers need and try to fulfill
• Reporting daily to executive chef
• Making the weekly and monthly inventory.