Mohammed Abdul Haseen Ahmed

• Financial planning and budgeting (capital & operating budgets).
• Service Bid development/computation/evaluation.
• Management and management of change in a multi-cultural environment.
• Food, Housekeeping, and associated Support Service operations management in a multicultural environment.
• Capital Projects - planning, design implementation.
• Quality Control and HACCP implementation for hospital catering operations.
• Manages, train, and direct service staff.
• Over all Operations works, reports and records maintain, Manpower recruitment
• Accountability of business revenue is handling SAR.20, 855, 799.00
• Yearly Budget preparation, Costing for Bidding, Quotation for Clients.
• Handling petty cash. Deposit cash sales.
• Vendors’ outstanding payments and arrangements of cheques from Head office.
• General correspondence with Clients and Companies.
• Employees’ personnel administrations (Service awards, yearly benefits, vacation leave payments etc.).Vehicle operations, Equipment maintenance.
• Manage all aspects of account (solicit, booking).
• Serve as clients' primary contact in planning catered events, including developing menus, transportation service, room decoration, procuring of rentals, and staffing.
• Ensure that security, safety, and health standards are being adhered to.
• Evaluate operations against the established goals and objectives of Dining Services and the mission of the hotel
• WORKING ON 12 PROJECTS IN SAUDI ARABIA
 Aramco, Khurais Camp(Catering, Maintenance operation)
 King Saud University, Riyadh (Catering services)
 King Abdul-Aziz Medical city (National Guard Hospital, Housekeeping services)
 Al Qassim Cement Co. (Catering services)
 Al Safi Dairy, Al Kharj (Catering services)
• WORKING ON 2 PROJECTS IN UNITED ARAB EMIRATES
 Samsung Engineering Co, Abu Dhabi (Catering services)
 Mattix Fabric, Dubai (Catering services)
3 Aramco Commissaries +1 Minimarket Qassim Cement & 2 Mini Markets in Solay Camp

• Manages, coordinates and evaluates work of all foodservice employees in preparing and serving food, and cleaning facilities and utensils in a production kitchen.
• Manages cost-effective program
• Conducts planning and budgeting.
• Oversees and/or participates in menu planning
• Maintains all required records including food production, inventory, income/expense, meal counts and personnel records.
• Monitor budgets and payroll records, and review financial transactions in order to ensure that expenditures are authorized and budgeted.
• Analyzing information and evaluating results to choose the best solution and solve problems.
• Handling complaints, settling disputes, and resolving grievances and conflicts, or otherwise negotiating with others.
• Providing information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.
• Plans, coordinates or directs purchasing, food planning, preparation and serving, inventory, cleaning and maintenance of sanitary standards in the preparation areas, kitchen, serving and dining areas of the department.
• Prepares work schedules for employees and patients.
• Reviews menus and makes changes; plans menus and prepares projected menu plans; and interprets recipes, modified diet plans and proper portion control in accordance with approved policy.
• Conducts staff meetings; attends staffing conferences and makes recommendations concerning operations.
• Maintains necessary records and prepares required reports.
• Analyzes food costs; assists with departmental budget issues.
• Organizing staff rotas;
• Ensuring health and safety regulations are strictly observed, recorded and archived
• Monitoring the quality of the product and service provided
• Setting and monitoring budgets and maintaining financial and administrative records.