Manhal Fehmi Ihmoud

A seasoned Executive Chef and Culinary Operations Leader with over 33 years of progressive experience in five-star international hotels and luxury resorts across Jordan, Saudi Arabia, and the wider hospitality sector. Demonstrates exceptional expertise in full-scale kitchen operations management, multi-outlet culinary direction, menu engineering, and large-capacity banqueting for events serving up to 1,000 guests. Proven ability to lead, develop, and mentor high-performing culinary teams while maintaining the highest standards of food safety, hygiene compliance, and cost efficiency.

Recognized for consistently elevating dining experiences, implementing innovative food and beverage programs, and aligning culinary strategies with brand standards across globally renowned hotel groups including Accor, IHG, Wyndham, Kempinski, Four Seasons, and Hyatt.

Executive Chef - Accor ibis Hotel & Adagio Apartment - Jeddah, Saudi Arabia

(2023-01 - 2026-06)

• Directed all dining kitchen operations across multiple outlets, ensuring consistent delivery of high-quality culinary experiences aligned with Accor brand standards.
• Developed and implemented seasonal menus, chef's recommendation programs, and food promotion campaigns in collaboration with restaurant managers.
• Led the professional development of culinary and stewarding teams through structured training programs, performance coaching, and succession planning initiatives.
• Collaborated with the Purchasing Manager to define food and equipment specifications, ensuring optimal procurement aligned with operational needs and budget targets.
• Maintained rigorous oversight of kitchen hygiene, food safety compliance, and staff grooming standards across all food preparation areas.

Executive Chef - IHG Crowne Plaza Riyadh Palace - Riyadh, Saudi Arabia

(2019-12 - 2022-12)

• Managed all culinary operations across the hotel's dining facilities, overseeing kitchen direction from concept through execution with a focus on quality, consistency, and guest satisfaction.
• Conducted regular team briefings, performance appraisals, and on-the-job coaching to ensure kitchen staff maintained full compliance with hotel standards and operational procedures.
• Designed and executed kitchen improvement plans, including layout optimization and new technique integration, to enhance production efficiency and food presentation quality.
• Monitored adherence to standard recipes, portion control, and waste reduction practices to support effective food cost management across all outlets.
• Ensured strict compliance with food safety regulations, cross-contamination prevention protocols, and sanitation standards throughout all kitchen environments.

Executive Chef - Ocean Restaurant - Jordan

(2017-12 - 2018-12)

• Oversaw daily kitchen operations and culinary output, ensuring alignment with established quality benchmarks and service standards.
• Planned and engineered menus tailored to guest preferences and seasonal ingredient availability, enhancing the overall dining proposition.
• Recruited, trained, and supervised kitchen personnel, fostering a culture of professionalism, accountability, and continuous improvement.
• Coordinated with front-of-house teams to ensure seamless service delivery and consistent guest satisfaction across all dining periods.
• Enforced food hygiene and safety standards in compliance with applicable regulations operational policies.

Executive Chef - Ramada Resort Dead Sea — Wyndham Hotel Group - Jordan

(2014-07 - 2017-09)

• Led all kitchen department operations within a prominent resort property, managing culinary teams and overseeing food production for restaurant dining and large-scale events.
• Supervised employee performance, enforced punctuality and grooming standards, and conducted structured team briefings prior to each shift.
• Implemented and maintained standard recipes and preparation methods across all kitchen sections, ensuring consistency and compliance with Wyndham brand guidelines.
• Personally supervised buffet setups, food displays, and related decorative presentations, ensuring premium visual and culinary standards for all events.
• Coordinated with the chief steward to ensure all kitchen equipment and utensils were maintained in accordance with the hotel's hygiene and sanitation standards.

Executive Sous Chef - Kempinski Hotel Ishtar Dead Sea - Jordan

(2009-04 - 2014-06)

• Managed kitchen production operations and oversaw daily mise en place for events, maintaining comprehensive briefings with culinary team members regarding upcoming functions.
• Closely coordinated with the chief steward and kitchen staff to uphold meticulous cleanliness and equipment hygiene throughout all kitchen areas.
• Assisted in menu planning, seasonal food promotion programs, and the implementation of food cost reduction strategies to eliminate waste and spoilage.
• Supervised buffet and event setup operations, ensuring all food displays and decorative arrangements met the highest standards of visual presentation and quality.
• Conducted performance appraisals and talent identification exercises to support employee succession planning and motivate high-performing team members.

Acting Executive Sous Chef / Banquet Chef - Four Seasons Hotel Amman - Jordan

(2002-10 - 2009-02)

• Led a banqueting kitchen team of 22 chefs, overseeing menu preparation, standard recipe documentation, food cost control, and compliance with company sanitation standards.
• Managed daily mise en place for large-scale events and maintained structured briefings with chefs to ensure operational readiness for all banqueting functions.
• Coordinated catering operations for events accommodating up to 1,000 guests across five meeting rooms, in addition to managing significant outside catering capacity.
• Contributed to the hotel's pre-opening setup by establishing culinary systems, kitchen workflows, and team training frameworks aligned with Four Seasons global standards.
• Monitored food quality control measures at every stage of preparation, preventing contaminated or substandard products from entering the food production cycle.

Acting Chef de Cuisine / Sous Chef - Grand Hyatt Amman - Jordan

(1998-12 - 2002-10)

• Managed mise en place, preparation, and finishing of local and international dishes within the hot section, working within a team of 32 culinary professionals.
• Closely assisted the Chef de Cuisine in developing new menus, creating recipes, and managing food cost controls across the hotel's banqueting operations.
• Covered the Chef de Cuisine during absences, maintaining full operational oversight and ensuring consistent quality standards across all kitchen sections.
• Provided banqueting services for events accommodating up to 850 guests across six dedicated banqueting outlets, as well as outside catering for up to 1,000 guests.
• Followed all company standards and regulations for food handling, mise en place procedures, and kitchen team management to ensure seamless operations.

Chef de Partie - Nabatean Castle Hotel - Petra, Jordan

(1996-05 - 1998-07)

• Managed hot section preparation and daily mise en place, cooking to menus provided by senior chefs and maintaining food quality throughout service periods.
• Assisted the Sous Chef in all operational activities and culinary functions, ensuring adherence to hotel culinary standards and food cost control requirements.
• Maintained section order and cleanliness, following established preparation routines and upholding hygiene standards across all assigned kitchen areas.
• Supported menu execution by preparing dishes consistently according to standard recipes and presentation guidelines set by the kitchen leadership team.
• Contributed to the smooth operational flow of the kitchen by coordinating tasks and communicating effectively with colleagues across all kitchen sections.

Demi Chef de Partie - Ramada Hotel - Amman, Jordan

(1992-10 - 1996-01)

• Assisted the Chef de Partie in maintaining section order and executing daily mise en place according to established standards and the direction of senior kitchen staff.
• Prepared dishes in accordance with chef-prescribed menus, ensuring consistency in taste, presentation, and portion control throughout all service periods.
• Supported the culinary team in maintaining kitchen cleanliness and organizational standards across assigned preparation areas.
• Developed foundational culinary skills across various kitchen sections under the mentorship of experienced chefs, building a strong technical cooking base.
• Contributed to team coordination during service periods, ensuring timely and accurate delivery of food items from the section to service stations.

Certificate - Cooking Principles & Kitchen Skills - Maple Leaf Training Center (1992 - 1992)

High School Secondary Certificate - Not specified (1990 - 1990)