محمد عمران

∙ Maintain the highest possible hygiene and maintenance standards. Ensure the highest degree in applied hygiene and food safety as per the ADFCA, HACCP guidelines to ensure that the food served to the Guest is of highest quality and standard
∙ Ensure that ready to serve dishes are of appropriate portion and presented as per standards set by the Outlet Chef
∙ Monitor and fully implement the portion size and presentation of food as per recipes and presentation standards set by the Outlet Chef
∙ Work in close cooperation with all other key departments in the Hotel to ensure a smooth operation
∙ Control the food cost by preparing / reviewing all store requisitions and direct purchases and ensure the accurate delivery of goods in order to achieve the budgeted costs
∙ Attend required meetings and daily briefings with the team members ensuring efficient communication, to run the Kitchen smoothly
∙ Handle Guest complaints/suggestions/requests directly (in the absence of a senior chef) to achieve high Guest satisfaction
∙ Ensure Employee Development in your Kitchen team in order to train/guide/motivate your team members to achieve highest quality standards set by the Employee Development
Department and the Department Head
∙ Regularly solicit feedback from supervisors on performance of individual team members, and/or personally observe their performance in order to make the development plans and appraisals for the individual team members
∙ Operate in a safe and environmentally friendly way to protect guests’ and employees’ health and safety, as well as protect and conserve the environment
∙ Comply with the hotel environmental, health and safety policies and procedures

Led pastryoperationsforhigh-volume buffetservice exceeding
1, 500 guests daily.
Managed asActing Executive Chef, overseeing full kitchen
operations during peakseasons. Directed production planning,
ensuring consistency, quality, and timelyservice across outlets.
Supervised and trained kitchen teams, improving operational
efficiencyand performance.
Implemented HACCPstandards and maintained strict hygiene and
auditcompliance. Coordinated large-scale buffets, banquets, and
VIP events undertighttimelines. Optimized workflowand reduced
waste, supporting costcontrol initiatives.

Oversaw pastry production and catering operations for hotel
and events. Managed inventory, procurement, and cost control
processes. Ensured compliance with ADFCA regulations and
HACCP standards.
Conducted staff training and improved team performance.
Supported themed events, banquets, and promotional activities.

Creation and innovation in desserts at le cirque New York Based Restaurant.
looking after the operation smoothly during the absences of higher manager.
taking care of the hygiene in the department ( HACCP)
Coordinating with the training department for schedule training classes for the staff.

Managed pastry section operations, including production
planning and scheduling. Executed desserts for VIP and high
profile events. Maintained stock control and documentation
systems.
Participated in guest eng agement and culinary workshops.

Completed a 24-month structured management training
program. Managed pastry production workflow and team
coordination. Maintained recipe standardization and quality
control systems.
Ensured compliance with food safety and temperature
monitoring protocols.
Core team member of SAP in the PP module.