Eslam Ahmed

Director of Culinary Operations & Development at Blue Foods LTD
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Contact Information
us****@****om
(386) 825-5501
Location
Mulhouse, Grand Est, France, FR
Languages
  • Arabic Native or bilingual proficiency
  • English Native or bilingual proficiency
  • Turkish Native or bilingual proficiency
  • French Elementary proficiency

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Credentials

  • Keep Packaging in the Loop
    Worldchefs - World Association of Chefs' Societies
    Dec, 2022
    - Nov, 2024
  • Open for Business
    Worldchefs - World Association of Chefs' Societies
    Jan, 2021
    - Nov, 2024
  • Sustainable Nutrition
    Worldchefs - World Association of Chefs' Societies
    Dec, 2020
    - Nov, 2024
  • Sustainable Nutrition as Participant
    Worldchefs - World Association of Chefs' Societies
    Dec, 2020
    - Nov, 2024
  • COVID-19 responsibility and Service tips
    Institute of Hospitality
    Jun, 2020
    - Nov, 2024
  • Certified Culinary Educator (CCE)
    Worldchefs - World Association of Chefs' Societies
    May, 2020
    - Nov, 2024
  • Sustainability Education for Culinary Professionals as Participant
    Worldchefs - World Association of Chefs' Societies
    May, 2020
    - Nov, 2024
  • Certified Master Chef (CMC)
    World Master Chefs Society
    Aug, 2018
    - Nov, 2024
  • Certified Executive Chef (CEC)
    City & Guilds
    Jan, 2018
    - Nov, 2024

Experience

  • Blue Foods LTD
    • Türkiye
    • Food and Beverage Services
    • 1 - 100 Employee
    • Director of Culinary Operations & Development
      • Apr 2023 - Present

      Responsible for : - Develop and manage ratios, sector service matrices, and menu structure. -maintaining F&B costs and business standards. -Recruit and train new employees - Review inventory levels and place additional supply orders as required. -Define and develop specific recipes and product specifications for each individual menu item as necessary. -Responsible for reviewing the quality and consistency of all F&B documentation, such as menu layout, menu engineering, and guides for the culinary team. Show less

  • Hurtigruten Group
    • Norway
    • Travel Arrangements
    • 700 & Above Employee
    • Executive Chef
      • Jun 2021 - Present

      Responsible in leading the overall kitchen operations on board - Develop and manage ratios, sector service matrices, and menu structure. - maintaining F&B costs and business standards. - train new employees - Review inventory levels and place additional supply orders as required. -Define and develop specific recipes and product specifications for each individual menu item as necessary. -Responsible for reviewing the quality and consistency of all F&B documentation, such as menu layout, menu engineering, and guides for the culinary team Show less

  • Noor Poultry Farms (Pvt) Limited
    • Pakistan
    • Farming
    • 1 - 100 Employee
    • Culinary development manager
      • May 2017 - May 2023

      Food and facility inspectors Food service quality consultant Food safety auditor Menu engineer and designer Menu developer Environmental safety regulator Food engineer Food and facility inspectors Food service quality consultant Food safety auditor Menu engineer and designer Menu developer Environmental safety regulator Food engineer

  • Viking
    • Switzerland
    • Travel Arrangements
    • 700 & Above Employee
    • Executive Chef
      • Aug 2019 - Jul 2021

      Multiple Awards winning services – 930 Guests In charge of 3 a la carte Restaurants (Italian, Gastronomy and International Cuisine), 1 buffet (International cuisine infused with local specialties and daily culinary highlights), 1 Pool Grill in-order, 5 Cafés (Scandinavian, Lounge, Bistro, Teatime winter garden and Pool), 24/7 room-service, Culinary Shows & Demos. All in-house cooking (from breads to desserts, every dish till room service) Multiple Awards winning services – 930 Guests In charge of 3 a la carte Restaurants (Italian, Gastronomy and International Cuisine), 1 buffet (International cuisine infused with local specialties and daily culinary highlights), 1 Pool Grill in-order, 5 Cafés (Scandinavian, Lounge, Bistro, Teatime winter garden and Pool), 24/7 room-service, Culinary Shows & Demos. All in-house cooking (from breads to desserts, every dish till room service)

  • MSC Cruises
    • Switzerland
    • Travel Arrangements
    • 700 & Above Employee
    • Executive Chef
      • Sep 2017 - Aug 2019

      Multiple Awards winning services – 6500 Guests In charge of 5 a la carte Restaurants (Italian, butcher cute , Asian Cuisine, chef table and yacht club), 3 buffet (International cuisine infused with local specialties and daily culinary highlights), 1 Pool Grill in-order, 7 Cafés (Scandinavian, Lounge, Bistro, sushi and Pool), 24/7 room-service, Culinary Shows & Demos. All in-house cooking (from breads to desserts, every dish till room service) Multiple Awards winning services – 6500 Guests In charge of 5 a la carte Restaurants (Italian, butcher cute , Asian Cuisine, chef table and yacht club), 3 buffet (International cuisine infused with local specialties and daily culinary highlights), 1 Pool Grill in-order, 7 Cafés (Scandinavian, Lounge, Bistro, sushi and Pool), 24/7 room-service, Culinary Shows & Demos. All in-house cooking (from breads to desserts, every dish till room service)

  • Royal Caribbean Group
    • United States
    • Travel Arrangements
    • 700 & Above Employee
    • Executive Chef
      • Sep 2015 - Sep 2017

      Multiple Awards winning services – 8500 GuestsIn charge of 5 a la carte Restaurants, 3 buffet (International cuisine infused with local specialties and daily culinary highlights), 1 Pool Grill in-order, 7 Cafés , 24/7 room-service, Culinary Shows & Demos.

    • Executive Sous Chef
      • Oct 2014 - Sep 2015

      Multiple Awards winning services – 8500 GuestsIn charge of 5 a la carte Restaurants, 3 buffet (International cuisine infused with local specialties and daily culinary highlights), 1 Pool Grill in-order, 7 Cafés , 24/7 room-service, Culinary Shows & Demos.

  • Martı Hotels & Marinas
    • Türkiye
    • Hospitality
    • 1 - 100 Employee
    • Executive Sous Chef
      • Feb 2013 - Oct 2014

      All in-house cooking (from breads to desserts, banquet and every dish till room service) All in-house cooking (from breads to desserts, banquet and every dish till room service)

  • Xperience Hospitality Management
    • Egypt
    • Hospitality
    • 1 - 100 Employee
    • Chef De Cuisine
      • May 2012 - Feb 2013

      A la cart Chef De Cuisine, in charge of the outlets restaurants A la cart Chef De Cuisine, in charge of the outlets restaurants

  • Hilton Hotels & Resorts
    • United States
    • Hospitality
    • 700 & Above Employee
    • Sous Chef
      • Oct 2009 - Feb 2012

    • Demi Chef De Partie
      • Jan 2006 - Oct 2009

Education

  • Le Cordon Bleu Paris
    Bachelor's degree, Hospitality , Culinary Management
    2011 - 2014
  • The Higher Insitute for Tourism and Hotels - Egoth
    2006 - 2008

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