Summary
Overview
Work History
Education
Skills
Certification
Languages
Timeline
Generic

Mohamed Ahmed

Toronto,ON

Summary

  • Exceptional Head Chef with superb understanding of recipes and food cooking methods. Specialties include determining proper portions, menu planning and managing food inventory. Passionate about food and hospitality. Skillfully manage kitchen and food preparation areas.

Overview

34
34
years of professional experience
1
1
Certification

Work History

Head Chef - Compass Canada

ST Michaels Hospital
05.2019 - 12.2023
  • Company Overview: Hospital serving the entire hospital staff while working in Banquets
  • Hospital serving the entire hospital staff while working in Banquets
  • Placed orders to restock items before supplies ran out.
  • Monitored line processes to maintain consistency in quality, quantity, and presentation.
  • https://www.compass-canada.com/working-at-compass/

Head Chef

Effat University
04.2014 - 06.2019
  • Head chef for the Main kitchen, served 2000 student and 450 staff
  • Conference facilities up to 1000 people
  • Specified banquets for princess and princes
  • Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
  • Maintained well-organized mise en place to keep work consistent.
  • https://www.effatuniversity.edu.sa/English/Pages/default.aspx

Kitchen Manager and Head Chef

Abbey Steak House
07.2004 - 04.2014
  • Kitchen manager and head chef for 150 seats restaurant
  • Delivered in-depth training to workers in food preparation and customer-facing roles to promote strong team performance.
  • Checked and tested foods to verify quality and temperature.

Sous Chef

Canada Catering Co
03.2003 - 07.2004
  • Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
  • Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
  • Planned and directed high-volume food preparation in fast-paced environment.

Sous Chef

Air Force College
03.2003 - 07.2004
  • Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
  • Reduced staff turnover rates through effective communication skills, creating a supportive work atmosphere for all team members.

Chef de Parties

Fairmont Hotel
06.1999 - 06.2000
  • Restaurant and conference facilities up to 1200
  • 820 guest room, eight
  • Trained kitchen staff to perform various preparation tasks under pressure.
  • Expanded culinary knowledge through continuous research on new techniques, flavors, and trends within the industry as a means of staying current with evolving consumer tastes.

1st Cook (Grade Manager)

Banff Park Lodge, Hotel
08.1998 - 11.1999
  • Four diamond resort Hotel, 211 guest room and catering facilities for 500 people
  • Showcased culinary expertise in various styles of cooking, adapting techniques to accommodate unique ingredients and evolving menu offerings.
  • Contributed to a safer workplace by promptly identifying potential hazards and taking appropriate corrective actions where necessary.

Chef de Parties

Inns Banff Hotel
08.1998 - 08.1999
  • 270 guest rooms, 120 seats a la carte dining room and conference facilities for up to 300 people
  • Developed and cooked memorable dishes that brought new customers into establishment.
  • Maintained well-organized mise en place to keep work consistent.

Dining Room Head Chef and Banquet Chef

Nisku Inn Hotel
08.1994 - 07.1998
  • 285 guest rooms, and a banquet room for up to 450 people

Head Cook

McCormick's Dining
09.1997 - 06.1998
  • 150 seats serving Italian and French cuisine
  • Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
  • Scheduled and received food and beverage deliveries, adhering to food cost and budget.

Line Cook

Earls Restaurant
02.1993 - 02.1994
  • 120 seats serving North America cuisine
  • Checked food temperature regularly to verify proper cooking and safety.
  • Enhanced customer satisfaction by consistently delivering high-quality dishes in a timely manner.

Line Cook

Swiss Chalet
03.1992 - 03.1993
  • 160 seats serving North America cuisine
  • Plated and presented all dishes to match established restaurant standards.
  • Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.

Head Cook

Lavoie Restaurant
06.1990 - 06.1992
  • 100 seats restaurant and 80 seats dining room

Education

Certified working chef -

Humber College
Toronto, ON
01.2013

Certification of management - food safety training -

Humber College
Toronto, ON
06.2011

Certification of the food and handler safety awareness program -

Humber College
Toronto, ON
01.2009

Journeyman certified -

Northern Alberta Institute of Technology
01.1995

Faculty of commerce -

University of Alexandria
01.1991

English and computer -

01.1984

Skills

  • Culinary background
  • HACC
  • Safety
  • Customer service
  • Interpersonal skills
  • Teamwork
  • Service enhancement
  • Diversity awareness
  • Work under pressure
  • Flexibility
  • Occupational Health and Safety Act
  • WHMIS
  • Sanitation code
  • Legislation knowledge
  • Nutritional knowledge
  • Food Safety
  • Kitchen Management
  • Team Management

Certification

Member of Canadian Culinary Federation

Languages

English
Native or Bilingual
Arabic
Native or Bilingual

Timeline

Head Chef - Compass Canada

ST Michaels Hospital
05.2019 - 12.2023

Head Chef

Effat University
04.2014 - 06.2019

Kitchen Manager and Head Chef

Abbey Steak House
07.2004 - 04.2014

Sous Chef

Canada Catering Co
03.2003 - 07.2004

Sous Chef

Air Force College
03.2003 - 07.2004

Chef de Parties

Fairmont Hotel
06.1999 - 06.2000

1st Cook (Grade Manager)

Banff Park Lodge, Hotel
08.1998 - 11.1999

Chef de Parties

Inns Banff Hotel
08.1998 - 08.1999

Head Cook

McCormick's Dining
09.1997 - 06.1998

Dining Room Head Chef and Banquet Chef

Nisku Inn Hotel
08.1994 - 07.1998

Line Cook

Earls Restaurant
02.1993 - 02.1994

Line Cook

Swiss Chalet
03.1992 - 03.1993

Head Cook

Lavoie Restaurant
06.1990 - 06.1992

Journeyman certified -

Northern Alberta Institute of Technology

Faculty of commerce -

University of Alexandria

English and computer -

Certified working chef -

Humber College

Certification of management - food safety training -

Humber College

Certification of the food and handler safety awareness program -

Humber College

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