Mahmoud Akash

• . Menu Development & Innovation*
• - Lead *new product development (NPD)*, from concept to launch, including recipe testing and costing.
• - Analyze market trends, customer preferences, and competitor menus to identify opportunities.
• - Work with *suppliers, chefs, and R&D teams* to create scalable, cost-effective menu items.
• - Ensure compliance with *nutritional guidelines, food safety, and allergen standards*.
• *2. Training Program Development*
• - Design and implement *training programs* for staff on new menu items, preparation methods, and brand standards.
• - Develop *e-learning modules, SOPs (Standard Operating Procedures), and training manuals*.
• - Conduct *train-the-trainer* sessions for store managers and franchisees.
• - Monitor training effectiveness through *mystery audits, feedback, and KPIs* (e.g., food quality scores).
• *3. Quality Control & Standardization*
• - Ensure *consistent food quality* across all locations by refining recipes and cooking techniques.
• - Work with *operations teams* to streamline kitchen processes for efficiency.
• - Address customer feedback on menu items and adjust formulations as needed.
• *4. Cross-Functional Collaboration*
• - Partner with *marketing* for menu launches, promotions, and seasonal offerings.
• - Coordinate with *supply chain & procurement* to source ingredients at the best cost.
• - Support *franchisees* in implementing new menus and training protocols.
• *5. Performance Tracking & Improvement*
• - Analyze *sales data* to determine menu item success and make data-driven adjustments.
• - Conduct *pilot tests* in select locations before nationwide rollout.
• - Continuously improve training programs based on employee performance metrics
• *Key Skills & Qualifications*
• - Strong background in *culinary development, food science, or QSR operations*.
• - Experience in *instructional design, e-learning tools (LMS), and training delivery*.
• - Knowledge of *food safety (HACCP), cost management, and supply chain logistics*.
• - Ability to work with *cross-functional teams* (marketing, operations, procurement).
• Negotiated contracts with vendors and service providers for cost-effective solutions that supported project requirements.

Professional Experience:

Profit Control

• Achieve sales &profit target –manage P&L to required budgets.

• Maintain &improve QSC standards ensuring profitability, sales growth & other agreed goals.

• Ensure that security measures & policies relating to cash stock & assets are implemented effectively with regard to sales.

• Develop projections of controllable items.

People Development and Training:

• Ensure that all management &staff are trained to the required standard.

• Motivation & development of staff & managers in line with business objectives.

• Provide training & development plans for all & ensure they are completed.

• Conduct management and staff appraisals

• Conduct regular staff & management meetings.

• Delegate key tasks to management team to maximize their potential & identify potential staff members and develop accordingly.

Store Retailer

• Implementation of Local Restaurant Marketing Plan.

• Customer relation management

• Delivery of products, meeting the quality, service, cleanliness standards required.

• Awareness of competition and the local market situation.

• Implementation of health and safety with an adherence to all current legislation.

• Ensure the proper level of hygiene, safety & maintenance in the restaurant, safe condition of work, food-handling procedures etc…

Basic Experience:

Ensuring that appropriate people standards are achieved within Human Resources guidelines.

• Achieve the necessary staffing and scheduling of restaurant to accomplish restaurant goals and standards.

• Analyze cost controls and sales trends by monitoring month end reports and statements.

• Implement local promotions and marketing plans.

o Monitors sales projections and budgets versus actual sales.

o Implements approved sales building programs.

o Aware of competitive actions and growth.

o Aware of changes in the community and impact on sales.

o Recommends local store marketing plan to resolve sales shortfalls.

o Maintains continuity with current media messages and restaurant marketing efforts.

• Implements approved Catering Offers. Implement training, motivation and retention programs at all levels in restaurant. Ensure all training and development standards are met at the store level.

o Utilizes crew growth ladder so that restaurant operates with certified positions.

o Monitors crew training practices.

o Develops managers through use of personal development plans.

o Works with managers to provide monthly development objectives.

o Personal performance is exemplary of all policies and procedures.

o Communicates specific performance standards on a timely basis.

o Observes performance and provides consistent feedback.

o Utilizes effective performance review techniques.

o Proper performance review documentation is established through an effective monitoring system.

• Maintain restaurant building and equipment in a condition that ensures customer service and customer image goals are met.

• Handle customer complaints.

• Maintain operations standards.

o Ensures that current standards, including acceptance of raw product are understood and communicated to all restaurant management.

o Ensures that all production systems, time and temperature standards are current and followed:

o Communicates service standards on performance, appearance and atmosphere.

o Communicates and monitor standards for cleanliness, sanitation and safety.

Professional Experience:

Profit Control

• Achieve sales &profit target –manage P&L to required budgets.

• Maintain &improve QSC standards ensuring profitability, sales growth & other agreed goals.

• Ensure that security measures & policies relating to cash stock & assets are implemented effectively with regard to sales.

• Develop projections of controllable items.

People Development and Training:

• Ensure that all management &staff are trained to the required standard.

• Motivation & development of staff & managers in line with business objectives.

• Provide training & development plans for all & ensure they are completed.

• Conduct management and staff appraisals

• Conduct regular staff & management meetings.

• Delegate key tasks to management team to maximize their potential & identify potential staff members and develop accordingly.

Store Retailer

• Implementation of Local Restaurant Marketing Plan.

• Customer relation management

• Delivery of products, meeting the quality, service, cleanliness standards required.

• Awareness of competition and the local market situation.

• Implementation of health and safety with an adherence to all current legislation.

• Ensure the proper level of hygiene, safety & maintenance in the restaurant, safe condition of work, food-handling procedures etc…

Basic Experience:

Ensuring that appropriate people standards are achieved within Human Resources guidelines.

• Achieve the necessary staffing and scheduling of restaurant to accomplish restaurant goals and standards.

• Analyze cost controls and sales trends by monitoring month end reports and statements.

• Implement local promotions and marketing plans.

o Monitors sales projections and budgets versus actual sales.

o Implements approved sales building programs.

o Aware of competitive actions and growth.

o Aware of changes in the community and impact on sales.

o Recommends local store marketing plan to resolve sales shortfalls.

o Maintains continuity with current media messages and restaurant marketing efforts.

• Implements approved Catering Offers. Implement training, motivation and retention programs at all levels in restaurant. Ensure all training and development standards are met at the store level.

o Utilizes crew growth ladder so that restaurant operates with certified positions.

o Monitors crew training practices.

o Develops managers through use of personal development plans.

o Works with managers to provide monthly development objectives.

o Personal performance is exemplary of all policies and procedures.

o Communicates specific performance standards on a timely basis.

o Observes performance and provides consistent feedback.

o Utilizes effective performance review techniques.

o Proper performance review documentation is established through an effective monitoring system.

• Maintain restaurant building and equipment in a condition that ensures customer service and customer image goals are met.

• Handle customer complaints.

• Maintain operations standards.

o Ensures that current standards, including acceptance of raw product are understood and communicated to all restaurant management.

o Ensures that all production systems, time and temperature standards are current and followed:

o Communicates service standards on performance, appearance and atmosphere.

o Communicates and monitor standards for cleanliness, sanitation and safety.

Opening New store in the MENA region.

Develop the new menu items .

Training the staff FOH ,BOH .

Follow up with the franchise on daily base .

insure the OSPs follow by stander .

• Country catering supervisor achieve maximum guest satisfaction by maintaining highest standard of Service in the projects, Hygiene and Comfort, Correspondence with all the coordinating work and managing department with objectives and training to the people to make them competent and delivers standard service to the guest.
• Coordinates with the client for feed backs, updates and follow ups related to food services.
• • Coordinates with client and offers suggestions on matters related to special menus, holiday menus, function arrangements and special events.
• Manage and promote best practice HSE, personal and food hygiene within the food service dept. Responsible for, administering HACCP principles.

• Applies and follows the contractual obligations, Company’s policies and procedures.
• Directly responsible for all the staff assigned to the location
• Ensures the application and tracking Quality, Health & Safety procedures, supervision and improvement.
• Coordinates with the client for feed backs, updates and follow ups related to food services.
• Responds immediate to concerns.
• Coordinates with client and offers suggestions on matters related to special menus, holiday menus, function arrangements and special events.
• Monitors production and service to ensure timely dispatch, quick and efficient service.
• Checking the presence and punctuality of staff to ensure that high quality meals are served rapidly at the indicated times.
• Ensuring that the staff under my control are fully familiar with their work and receive the suitable and necessary training in order to be able to improve the quality of work.
• Ensuring all the staffs observe irreproachable levels of hygiene and wear the uniform required by the company, with this uniform being in an impeccable condition.
• Display excellent social skills, along with a willingness to listen to the needs and wishes of the client.
• Manage and promote best practice HSE, personal and food hygiene within the food service dept. Responsible for, administering HACCP principles.
• Food Quality, Budgeting, Cost Control, Staff Training, Coordinating Staff Recruitment, Purchasing, Receiving, Weekly and monthly financial reporting.

· Develop and implement SOP’s, set standards, objectives and goals for company’s operation.

Responsible for the overall Management of the catering services contract

• Ensured compliance with local regulations through diligent record-keeping, inspections, and reporting.
• Monitored food service operations to maintain high standards of hygiene, nutrition value, taste preferences considering dietary restrictions and allergies.

Providing an efficient and effective in line with the standards of hygiene.

Quality and presentation.

Preparing the food for chevron Texaco employees.

Supervising the kitchen staff.

Controlling cost inventory.

Controlling and managing employee’s weekly schedule ensuring that required standard

Of food Service.hygien, health, and safety and COSHH are met.

Preparing the food for UN contingent.

Supervision the kitchen staff.

Controlling cost inventory.

Following up on daily problems and self solving.

Controlling and management employees’ weekly schedule

• Handled and stored food to eliminate illness and prevent cross-contamination.
• Managed food costs effectively with careful menu planning, accurate portion control, and utilization of seasonal ingredients.
• Maintained strict adherence to health department regulations by enforcing proper food handling practices throughout the kitchen area.
• Placed orders to restock items before supplies ran out.
• Created recipes and prepared advanced dishes.
• Led staff meetings to discuss upcoming events, address concerns or challenges, and reinforce company values as well as expectations within the workplace environment.
• Arranged for kitchen equipment maintenance and repair when needed.
• Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
• Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
• Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
• Assisted in successful menu launches by conducting thorough tastings with key stakeholders to gather feedback for final adjustments before rollout.
• Developed kitchen staff through training, disciplinary action, and performance reviews.