Mohammad Hamdan

Restaurant Operations Manager, Executive Chef, and Head Chef with over 10 years of progressive experience in shawarma, fast food, grills, and Arabic cuisine. Hands-on leader experienced in restaurant setup and opening, kitchen operations, recipe and sauce development, staff training, food safety, purchasing, inventory, food costing, and quality control. Brings strong operational discipline and practical experience leading kitchen teams in Saudi Arabia and Jordan.

Chef – Construction Projects at Construction Projects (2025-07 – Present)

• Manage daily food preparation and kitchen operations for construction-project teams.
• Plan meals, quantities, preparation schedules, and kitchen workflow to support smooth daily service.
• Coordinate ingredient storage, purchasing needs, kitchen supplies, food hygiene, safe handling, and portion control.
• Prepare grilled dishes, shawarma, and fast-food items while maintaining consistent quality.

Restaurant Setup Consultant at Oregano One Shawarma Restaurant (2024-10 – 2025-02)

• Established and launched a restaurant specializing in chicken and beef shawarma.
• Designed and installed complete aluminum kitchen structures to support efficient food production.
• Developed signature sauces and recipes and set up practical kitchen workflows and operating procedures.
• Trained staff on food preparation, hygiene, operational procedures, and quality standards during the opening period.

Head Chef & Operations Manager at Abdullah Hussein Al Mutawa Sons Company (Janayen Grill) (2021-11 – 2024-10)

• Led daily kitchen operations and prepared work plans for chefs and kitchen workers.
• Supervised, trained, and developed kitchen staff to support consistent preparation and service standards.
• Managed ingredients, preparation procedures, food quality, costing, pricing, equipment procedures, and operational reports.
• Maintained occupational safety, health, hygiene, and public-health standards across kitchen operations.

Head Chef at Hasna Abdullah Ali Al Shehri Company (Sharioch Restaurants) (2020-11 – 2021-10)

• Developed menus and culinary creations while maintaining variety, quality, and operational practicality.
• Approved food and kitchen-supply purchases and supported kitchen budget management.
• Supervised daily kitchen operations and ensured compliance with health and safety regulations.

Head Chef & Restaurant Manager at Shawarman Restaurant (2018-11 – 2020-10)

• Coordinated daily restaurant and kitchen operations and supervised service quality and customer satisfaction.
• Led chef teams and developed menus, recipes, techniques, and processes to improve food quality and preparation efficiency.
• Reviewed production quality, supported sales improvements, and ensured health and safety standards were met.

Grill Chef & Butcher at University Butchery & Grills (2018-02 – 2018-12)

• Prepared food to recipes and specifications; grilled meats, poultry, and vegetables while monitoring cooking quality.
• Handled food storage according to safety guidelines and maintained plate presentation and garnish standards.

Shawarma Chef & Shawarma Department Manager at Bronze Chicken Company (2017-01 – 2018-01)

• Planned and directed shawarma food preparation and culinary activities; prepared complete shawarma meals.
• Trained cooks in cooking, garnishing, presentation, and new shawarma recipes.

Grill Chef at Royal Automobile Club (2016-04 – 2016-12)

Owner at Shawarma, Grill, Hummus & Falafel Restaurant (2015-03 – 2016-02)

Shawarma & Grill Chef at Qibya Springs Restaurant (2014-12 – 2015-02)

Trainee at Shawarma & Grills Restaurant (2010-07 – 2014-11)

High School – Jordan