Mahmoud Soliman

Sous Chef and Acting Head Chef with 15+ years of progressive culinary leadership in high-volume Lebanese, Turkish and international kitchens across the UAE, Egypt and Lebanon. Proven expertise in multi-branch kitchen operations, central kitchen production and leading multicultural teams of 15–30+ staff. Delivers consistent guest satisfaction across buffet, à la carte and banquet service while enforcing HACCP compliance and achieving food cost reductions of up to 15%.

Strong in SOP development, FIFO inventory control and menu development.

Sous Chef (Acting Head Chef) at Bosporus Turkish Restaurant (2024 – Present)

• Oversee high-volume kitchen operations across multiple branches, maintaining consistency and quality for 400–600+ covers daily.
• Direct and develop multicultural kitchen teams, implementing structured training programs to improve productivity and workflow efficiency.
• Enforce HACCP standards and brand SOPs across all kitchen stations, ensuring full food safety compliance.
• Manage inventory using a FIFO system, minimizing waste and controlling food cost within target thresholds.
• Provide operational leadership, supporting executive management in daily decision-making and kitchen planning.

Head Chef at Barbar Lebanese Cuisine (2022 – 2024)

• Led central kitchen production supporting multiple restaurant branches, ensuring recipe consistency and quality across all outlets.
• Managed large-scale food production, operational planning and cross-branch standardization of menus and plating guidelines.
• Achieved a measurable reduction in food cost through effective yield management and supplier coordination.
• Implemented and enforced brand SOPs, driving operational efficiency and high guest satisfaction standards.

Sous Chef at Mado Turkish Restaurant (2021 – 2022)

• Contributed to pre-opening kitchen setup, menu development, and team recruitment and training.
• Maintained high production quality, kitchen organization and smooth service workflow during the launch phase.
• Ensured HACCP compliance and consistent food safety practices from day one of operations.

Sous Chef at Bosporus Restaurant (2018 – 2021)

• Supervised daily kitchen operations with a specialization in authentic Turkish cuisine.
• Maintained consistency in recipes, presentation standards and hygiene across all service types.
• Trained junior staff and monitored kitchen performance to meet operational KPIs.

Sous Chef at Bait Ward Restaurant (2017 – 2018)

• Managed Lebanese cuisine operations, maintaining quality, consistency and guest satisfaction.
• Supervised food preparation, plating standards and team coordination during service.

Kitchen Supervisor at Iyadina Lebanese Restaurant (2014 – 2017)

• Supervised daily kitchen workflow, team coordination and station management.
• Drove improvements in team performance, kitchen organization and HACCP compliance.
• Supported senior chefs in menu planning and food production scheduling.

Chef de Partie & Commis Chef at Abdel Wahab, Taboula, Blue Nile (2007 – 2014)

• Progressed from Commis Chef to Chef de Partie across well-known restaurant brands.
• Built a strong foundation in Lebanese cuisine, kitchen discipline and culinary fundamentals.

Bachelor's Degree in Tourism & Hotel Management