Ayub Mohhamad

Led the development and innovation of diverse new pastry products, creating unique recipes that incorporate cutting-edge techniques and flavors.

Conducted extensive research on global pastry trends, ensuring the introduction of market-relevant products aligned with customer preferences and dietary needs.

Experimented with ingredients, textures, and presentation styles to create innovative pastries, including plant-based options and modern desserts using molecular gastronomy.

Collaborated effectively with cross-functional teams (chefs, food scientists, marketing) to ensure new pastry concepts were scalable, cost-effective, and aligned with brand vision.

Regularly tested and refined recipes, ensuring consistency, quality, and efficiency in production processes.

Developed and maintained ingredient sourcing strategies, ensuring the use of high-quality and sustainable ingredients for new product development.

Mentored and trained junior pastry chefs, providing guidance on new techniques and recipes to elevate the skill level of the team.

Managed comprehensive product development timelines, from initial ideation through testing, final production, and successful launch.

Managed daily kitchen operations across three establishments, optimizing shift schedules, assigning specific prep tasks, and implementing robust quality control systems.

Controlled inventory management, placing orders based on needs, and ensuring proper storage to maintain freshness and minimize waste.

Calculated dish costs, leveraged seasonal ingredients, and enforced portion control with standardized recipes, identifying and reducing waste to optimize food costs.

Developed and implemented comprehensive staff orientation and hands-on training programs, conducting regular skill assessments and workshops to enhance team capabilities and flexibility.

Maintained strong supplier relationships, negotiated contracts, and reviewed performance periodically to ensure high-quality goods and timely delivery.

Developed and executed a comprehensive HACCP plan, including hazard analysis, critical control points, staff training, and regular audits to ensure stringent food safety standards.

Led daily meetings with key staff to discuss plans and issues, fostering open communication and utilizing management software to enhance team performance and operational efficiency.

Designed and oversaw the installation of efficient kitchen layouts, optimizing workflow and selecting high-quality equipment meeting French pastry production standards.

Created streamlined production lines and optimized processes for various pastries and chocolates, maximizing efficiency and minimizing waste.

Identified, sourced, and managed relationships with high-quality ingredient suppliers, ensuring strict adherence to Fauchon's quality standards.

Developed and conducted comprehensive training programs for new and existing staff, enhancing skills in high-standard French pastry and chocolate making.

Documented and ensured compliance with detailed Standard Operating Procedures (SOPs) for all kitchen operations, maintaining consistency and quality.

Monitored and managed the kitchen budget effectively, implementing cost-saving measures without compromising product quality.

Developed and tested new recipes for pastries and chocolates, collaborating with the marketing team to plan and execute successful new product launches.

Continuously innovated menu offerings and collected/analyzed customer feedback to improve products and services, coordinating special events and promotions.

Managed the complete kitchen setup, including equipment selection, stock, and inventory for a new 250-cover social café featuring a prominent pastry display.

Enforced consistent food safety standards across all preparation and production areas, ensuring compliance with health regulations.

Developed new menus and optimized existing offerings based on changing customer preferences and ingredient availability, enhancing customer satisfaction.

Directed commis chefs, cooks, and kitchen support staff in daily operations, effectively managing high workloads and ensuring smooth service.

Developed special menu offerings, enhancing dessert sales and utilizing seasonal produce to create incredible flavors and aesthetics for a 300+ seater fine dining restaurant.

Updated menus and created recipes based on bestselling dishes, ensuring culinary relevance and customer appeal.

Minimized wastage by implementing Oracle for stock tracking and daily ordering, significantly improving efficiency.

Led a team of 13 pastry assistants and bakery chefs, successfully increasing production output.

Collaborated with the head chef on planning and budgeting for pastry ingredients, optimizing resource allocation.

Trained and motivated 5 pastry assistants, successfully preparing 200 pieces of fresh pastry varieties and 75 pieces of desserts daily.

Maintained rigorous quality standards for all restaurant desserts, ensuring consistent taste and presentation.

Managed product inventory rotation on a FIFO basis, minimizing waste and ensuring freshness.

Successfully handled pastry production for various banquets and parties, meeting high volume demands.

Managed daily production for 12 branches of PAUL French Restaurant in Saudi Arabia, ensuring all requirements were met.

Baked a diverse variety of goods, including pies, cookies, bread, cakes, brownies, and croissants, maintaining high-quality standards.

Managed inventory and upheld stringent hygiene standards across all production areas.

Ensured consistent quality by utilizing authentic French ingredients and recipes, preserving brand integrity.

Controlled baking ingredient inventory and reordered supplies efficiently, preventing disruptions and ensuring continuous production.

Prepared daily buffet and room desserts, offering a variety of modern and traditional recipes.

Ensured consistent food safety standards for all preparation areas, contributing to a safe dining experience.

Adhered strictly to pastry chef instructions, recipes, and hygiene standards, ensuring quality and consistency.

Organized food items efficiently according to use, optimizing kitchen workflow.

Refilled buffet items and coordinated effectively with other staff for daily food preparation, ensuring smooth service.

Assisted senior chefs in daily pastry preparation and production tasks, gaining foundational culinary skills.

Maintained cleanliness and organization of work stations, strictly adhering to hygiene protocols.

Developed foundational skills in pastry preparation, ingredient handling, and basic recipe execution.