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Mouhamad Zaki, Culinary Consultant

Mouhamad Zaki

Culinary Consultant·Freelance

Saudi Arabia

High school or equivalent, Culinary Arts And Hotel

Work experience

Total years of experience: 27 years, 3 months

Culinary Consultant

January 2025 - Present

Freelance

Jeddah, Saudi Arabia

January 2025 - Present

• Develops concepts and menus for new and existing restaurants, ensuring market competitiveness.
• Conducts business model audits to assess financial efficiency and operational effectiveness.
• Provides food waste and cost analysis solutions to improve profitability.
Company industry:
Media Production
Job role:
Other

Executive Corporate Chef

November 2024 - Present

Ajlan & Bros Holding

Riyadh, Saudi Arabia

November 2024 - Present

• Directs all culinary operations for a high-profile governmental venue, leading strategic menu development, team
performance, and large-scale event execution. Ensures excellence, efficiency, and consistency aligned with elite
hospitality standards.
Company industry:
Investment, Securities & Funds
Job role:
Hospitality and Tourism

Freelance Culinary Consultant

January 2020 - Present

freelance

Jeddah, Saudi Arabia •Remote

January 2020 - Present

• Develops concepts and menus for new and existing restaurants, ensuring market competitiveness.
• Conducts business model audits to assess financial efficiency and operational effectiveness.
• Provides food waste and cost analysis solutions to improve profitability.
Company industry:
Food & Beverage Production
Job role:
7694

Executive Chef

June 2018 - Present

KAN Group

Beirut, Lebanon

June 2018 - Present

Ensuring promptness, freshness and quality of dishes.
Coordinating cooks tasks.
Implementing hygiene policies and examining equipment for cleanliness.
Designing new recipes, planning menus and selecting plate presentation.
Reviewing staffing levels to meet service, operational and financial objectives.
Hiring and training kitchen staff, such as cooks, food preparation workers and dishwashers.
Performing administrative tasks, taking stock of food and equipment supplies, and doing purchase orders.
Setting and monitoring performance standards for staff.
Obtaining feedback on food and service quality.
Company industry:
Catering, Food Service, & Restaurant
Job role:
Hospitality and Tourism

Head Chef

January 2024 - November 2024

Prestige Gourmet Catering,

Jeddah, Saudi Arabia

January 2024 - November 2024

• Designed and developed menus, aligning with client needs and special events.
• Managed food quality, preparation, and safety regulations to maintain premium catering standards.
• Led kitchen teams, delegating tasks effectively for smooth operations.
• Controlled food costs and minimized waste through efficient inventory management.
• Liaised with clients to understand their needs, ensuring high customer satisfaction.
Company industry:
Catering, Food Service, & Restaurant
Job role:
Management

Executive Chef

June 2020 - January 2024

Franchise Broker Group (Ladan Sandwich Boutique),

Jeddah, Saudi Arabia

June 2020 - January 2024

• Oversaw food preparation and kitchen operations, ensuring compliance with health and safety regulations.
• Designed new recipes and menu items, aligning with market trends and customer preferences.
• Managed kitchen staff, training them in food safety and operational efficiency.
• Coordinated with suppliers and vendors for ingredient procurement and inventory control.
Company industry:
Food & Beverage Production
Job role:
Management

Executive Chef

July 2017 - June 2020

Ayan Group (Breaderie),

Jeddah, Saudi Arabia

July 2017 - June 2020

• Led a team of chefs and kitchen staff, ensuring consistency and quality in meal preparation.
• Developed new menu offerings and seasonal promotions to attract customers.
• Maintained high sanitation and food safety standards in compliance with industry regulations.
Company industry:
Catering, Food Service, & Restaurant
Job role:
Management

Head Chef

March 2017 - June 2018

Cuisine Em George Lebanese Cuisine

Beirut, Lebanon

March 2017 - June 2018

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

Executive Chef

August 2015 - June 2017

KAN Group,

Beirut, Lebanon

August 2015 - June 2017

• Implemented hygiene policies and examined equipment for cleanliness.
• Obtained customer feedback on food and service quality, adjusting menus accordingly.
• Reviewed staffing levels and operations to meet financial and service objectives.
Company industry:
Catering, Food Service, & Restaurant
Job role:
Management

Executive Chef

December 2015 - February 2017

Jourry Resto-Café

Abha, Saudi Arabia

December 2015 - February 2017

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

Training Consultant

July 2015 - December 2015

Elite Group Hotel

Beirut, Lebanon

July 2015 - December 2015

Rebranding an existing hotel outlet menu
Inspire and motivate kitchen staff with fresh ideas
Provides successful menu refreshes modernization and wedding menus
Support staff and training them on systems reviews, cost reduction and operational efficiencies
Implement standardized systems, operational tools and develop the brand profitability with product development
Develop recipes. Food safety plans and operating standards
Increase owner profit by saving in food and labor, raw material supplier procurement efficiencies
Company industry:
Hospitality & Accomodation
Job role:
Training and Development

Training Consultant

July 2015 - December 2015

Elite Group Hotel,

Beirut, Lebanon

July 2015 - December 2015

• Rebranded existing hotel restaurant menu to enhance customer appeal.
• Developed standardized operational tools and systems to improve efficiency.
• Provided staff training on cost reductions and operational best practices.
Company industry:
Hospitality & Accomodation
Job role:
Teaching and Academics

Kitchen Manager

June 2011 - December 2015

Dardachat Resto-Café

Beirut, Lebanon

June 2011 - December 2015

Prepared food items consistently and in compliance with recipes, portioning, cooking and waste control guidelines.
Managed kitchen staff by recruiting, selecting, hiring, orienting, training, assigning, scheduling, supervising, evaluating and eforcing discipline when necessary.
Verified proper portion sizes and consistently attained high food quality standards.
Maintained a skilled kitchen staff by properly coaching, counseling and disciplining employees.
Created ice sculptures for major events such as weddings and private corporate parties.
Regularly interacted with guests to obtain feedback on product quality and service levels.
Changed and sanitized all cutting boards and surfaces when beginning a new task to avoid cross-contamination.
Company industry:
Catering, Food Service, & Restaurant
Job role:
Hospitality and Tourism

Kitchen Manager

June 2011 - December 2015

Dardachat Resto Café,

Beirut, Lebanon

June 2011 - December 2015

Company industry:
Food & Beverage Production
Job role:
Management

Head Chef

July 2010 - June 2011

Braiee Fine Dining

Beirut, Lebanon

July 2010 - June 2011

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

Head Chef

May 2010 - May 2011

Braiee Fine Dining,

Beirut, Lebanon

May 2010 - May 2011

Company industry:
Food & Beverage Production
Job role:
Management

Sous Chef

July 2009 - July 2010

Baltazar French Cuisine

Beirut, Lebanon

July 2009 - July 2010

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

Sous Chef

February 2009 - February 2010

Baltazar French Cuisine,

Beirut, Lebanon

February 2009 - February 2010

Company industry:
Food & Beverage Production
Job role:
Management

Chef De Partie

October 2008 - July 2009

Margarita Italian Restaurant

Beirut, Lebanon

October 2008 - July 2009

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

Chef De Partie

October 2008 - July 2009

Margarita Italian Restaurant,

Beirut, Lebanon

October 2008 - July 2009

Company industry:
Food & Beverage Production
Job role:
Other

Chef De Partie

March 2007 - August 2008

TSC Signature Restaurant

Beirut, Lebanon

March 2007 - August 2008

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

Head Chef

December 2005 - January 2008

Villa Rafic Hariri,

Riyadh, Saudi Arabia

December 2005 - January 2008

Company industry:
Catering, Food Service, & Restaurant
Job role:
Management

Head Chef

December 2005 - January 2007

Villa Saed Hariri

Paris, France

December 2005 - January 2007

Company industry:
Hospitality & Accomodation
Job role:
Hospitality and Tourism

Assistant Chef

December 2004 - December 2005

Villa Rafic Hariri

Riyadh, Saudi Arabia

December 2004 - December 2005

Company industry:
Hospitality & Accomodation
Job role:
Hospitality and Tourism

Head Chef

December 2003 - December 2005

Villa Saed Hariri,

Riyadh, Saudi Arabia

December 2003 - December 2005

Company industry:
Catering, Food Service, & Restaurant
Job role:
Management

Cook Chef

August 2003 - December 2004

Pain D'or Cornich Mazraa

Beirut, Lebanon

August 2003 - December 2004

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

Cook Chef

June 2000 - November 2003

Pain D’or,

Beirut, Lebanon

June 2000 - November 2003

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

Cook Chef

August 2002 - August 2003

Pain D'or Hazmieh

Beirut, Lebanon

August 2002 - August 2003

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

Cook Chef

August 2000 - August 2002

Phoenicia Hotel

Beirut, Lebanon

August 2000 - August 2002

Company industry:
Hospitality & Accomodation
Job role:
Hospitality and Tourism

Cook Chef

August 1999 - August 2000

Regency Palace

Beirut, Lebanon

August 1999 - August 2000

Company industry:
Hospitality & Accomodation
Job role:
Hospitality and Tourism

Cook Chef

March 1999 - March 2000

Phoenicia Hotel,

Beirut, Lebanon

March 1999 - March 2000

Company industry:
Hospitality & Accomodation
Job role:
Hospitality and Tourism

Cook Chef

March 1999 - August 1999

Commodore Hotel

Beirut, Lebanon

March 1999 - August 1999

Company industry:
Hospitality & Accomodation
Job role:
Hospitality and Tourism

Education

American University Of Science And Technology - Lebanon

June 2009

June 2009

High school or equivalent, Culinary Arts And Hotel

Lebanon

The American University In Cairo

February 2009

February 2009

High school or equivalent, Hospitality And Hotel Management

Lebanon

CIS College - Lebanon

June 2004

June 2004

Diploma, Hospitality

Lebanon

Business and Computer Univerity College

June 2004

June 2004

Bachelor's degree, Hospitality Management

Lebanon

Certificate not completed

(International Phoenicia Hotel

January 2001

January 2001

High school or equivalent, Culinary Arts And Hotel

Lebanon

(International Phoenicia Hotel

January 2001

January 2001

High school or equivalent, Culinary Arts And Hotel

Lebanon

Dardachat Beirut

December 2000

December 2000

High school or equivalent, Hospitality And Hotel Management

Lebanon

Skills

Hospitality

Expert

Food Quality

Expert

Planning

Expert

Food Safety

Expert

Training

Expert

Strong attention to safe food handling procedures

Expert

Hospitality and service industry background

Expert

Effective planner

Expert

Proficiency in inventory and ordering

Expert

Staff scheduling

Expert

Food presentation talent

Expert

Communication skills

Expert

Performant under pressure

Expert

Hiring and training

Expert

teamwork

Expert

team management

Expert

order

Expert

team leadership

Expert

meat

Intermediate

pre opening

Expert

restaurants management

Expert

menu creation

Expert

operation

Expert

staff training

Expert

planning

Expert

menu development

Expert

accounting

Expert

microsoft powerpoint

Intermediate

stock

Expert

pastry

Beginner

CONSULTING

Intermediate

COST CONTROL

Intermediate

CULINARY ARTS

Intermediate

CUSTOMER SERVICE

Intermediate

FOOD SAFETY AND SANITATION

Intermediate

KITCHEN MANAGEMENT

Intermediate

LEADERSHIP

Intermediate

MENU MANAGEMENT

Intermediate

OPERATIONS

Intermediate

QUALITY ASSURANCE

Intermediate

Food Cost

Expert

Hygiene

Expert

Management

Expert

Catering

Expert

Cooking

Expert

Hospitality

Expert

Food Quality

Expert

Food Safety

Expert

Training

Expert

Languages

Arabic

Native Speaker

English

Intermediate

French

Beginner

Training and Certifications

Certifications
Hygiene & Sanitation
Food Hygiene Certification
Level 3 Auditing & Inspection
Level 3 Food Safety & Hygiene
BT3 Hotel Management
LT in Hospitality Management
Hygiene & Sanitation
Food Hygiene Certification
Level 3 Auditing & Inspection
Level 3 Food Safety & Hygiene
BT3 Hotel Management
LT in Hospitality Management
Auditing and Inspection Level 3 by GWR
Dec 2018
Food Safety Level 3 by GWR
Dec 2018
Training
Hygiene and Sanitation
Johnson Diversey
Jan 2005
Food hygiene
International Phoenicia Hotel
Jan 2001
Food hygiene
Four Points By Sheraton Hotel
Jan 2007

Hobbies and interests

cooking music