Hossa Chef

Results-driven Head Chef – Pastry and Bakery with extensive experience across luxury hotels, premium bakeries, and hospitality manufacturing in Morocco and Saudi Arabia. Expert in French pastry, artisan baking, and chocolate development, with a strong track record of leading production, optimizing operations, and delivering high-quality products. Proven ability to manage teams, improve efficiency, and innovate product offerings in fast-paced, high-standard environments.

Supervisor – Hospitality & Chocolate Development - RAMA Hospitality Factory - Jeddah, Saudi Arabia

(2024-01)

• Lead development of pastry, bakery, and chocolate product lines for hospitality clients.
• Supervise daily production operations to ensure quality, consistency, and efficiency.
• Optimize production workflows, increasing operational efficiency by 20%.
• Manage and train teams to enhance performance and product innovation.

Head Chef – Pastry and Bakery - OTRO Bakery - Qassim, Saudi Arabia

(2023-01 - 2024-12)

• Managed full-scale bakery operations and daily production planning.
• Developed and introduced new pastry products aligned with customer demand.
• Improved product consistency and reduced waste by 15%.
• Maintained hygiene, safety, and quality control standards.

Head Chef – Pastry and Bakery - Four Seasons Hotel Casablanca - Casablanca, Morocco

(2020-01 - 2023-12)

• Led pastry kitchen operations in a luxury hospitality environment.
• Designed high-end dessert menus and seasonal pastry offerings.
• Increased customer satisfaction scores by 18% through quality improvement.
• Trained and supervised junior chefs to improve team productivity.

Head Chef – Pastry and Bakery - Patisserie Charif - Casablanca, Morocco

(2018-01 - 2020-12)

• Produced French pastries and desserts with consistent quality standards.
• Managed daily production schedules and inventory control.
• Boosted sales performance through product improvements by 12%.
• Ensured compliance with food safety and hygiene regulations.

Head Chef – Pastry and Bakery - Marriott Hotel Casablanca - Casablanca, Morocco

(2016-01 - 2018-12)

• Managed large-scale pastry production for hotel operations and events.
• Prepared a wide range of French pastries and baked goods.
• Reduced ingredient waste and improved cost control by 10%.
• Maintained strict hygiene and international food safety standards.

Diploma - Bakery & Pastry Arts (2016-01 - 2016-12)

Chemistry (First Year Completed) (2016-01 - 2016-12)