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Ayman A. — Senior Executive Chef from Jordan

Ayman A.

Senior Executive Chef

Jordan 6+ years
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Languages
English
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About

Ayman A., a highly accomplished Executive Chef and Culinary Director, hails from Amman, Jordan, with more than 25 years of distinguished experience in the hospitality industry. Specializing in luxury hospitality and fine dining, he excels in leading high-performing culinary teams within renowned hotels, ensuring exceptional guest experiences and operational excellence. He is esteemed for his expertise in culinary innovation, kitchen management, strategic planning, and the implementation of international food safety standards such as HACCP and ISO 22000. Ayman's significant roles have included leading culinary operations at the Amman International Hotel, where he has managed a brigade of over 30 chefs and crafted innovative menus for diverse dining events. At Gardens Hospital, he was recognized for his proficiency in managing high-volume operations and collaboration with nutritionists to develop therapeutic meal plans. His experience in executing VIP events and diplomatic receptions underscores his capability in high-pressure environments, while his certifications in culinary judging and food safety reflect his commitment to maintaining the highest culinary standards.

Experience

  • Executive Chef

    Amman International Hotel · 2023 — Present
    Oversee culinary operations throughout hotel outlets, leading a brigade of more than 30 chefs. Create and launch innovative menus for à la carte dining, buffets, VIP banquets, and special events. Ensure food cost targets are maintained through effective procurement and inventory control. Implement HACCP and ISO 22000 food safety systems, ensuring compliance. Enhance operational workflows and develop kitchen SOPs to boost productivity and service quality. Collaborate with F&B, banquet, and events teams to deliver exceptional guest experiences. Recruit, mentor, train, and assess culinary staff to uphold high performance.

  • Senior Sous Chef

    Gardens Hospital · 2014 — 2020
    Directed high-volume kitchen operations, providing over 1,200 meal services daily for patients, staff, and VIP wards. Partnered with clinical nutritionists to develop therapeutic and allergen-controlled meal plans. Conducted daily hygiene audits and temperature checks to ensure HACCP compliance. Oversaw kitchen scheduling, staff training, and performance management. Improved inventory control and reduced food waste through efficient procurement methods. Maintained high food quality within a fast-paced healthcare setting.

  • Assistant Executive Chef

    Amman International Hotel · 2013 — 2014
    Supported the leadership of hotel culinary operations and the supervision of kitchen teams. Organized VIP banquets, conferences, and international hospitality events. Created seasonal menus while enhancing kitchen operational efficiency. Upheld luxury brand standards and ensured food presentation met high-quality expectations.

  • Assistant Executive Chef

    Royal Automobile Club of Jordan · 2010 — 2013
    Oversaw fine dining operations for royal family members, diplomats, and government officials. Designed tailored menus for official state functions and private occasions. Managed food production, procurement activities, and overall kitchen operations. Preserved premium service quality in alignment with luxury hospitality standards. Cultivated strong vendor relationships to guarantee consistent product quality.

  • Sous Chef & Events Chef

    Bristol Hotel · 2008 — 2010
    Directed banqueting operations for luxury weddings, gala dinners, and diplomatic receptions. Developed custom event menus and live cooking concepts tailored for high-profile clients. Assisted in planning events, menu costing, and operational coordination. Ensured the successful execution of large-scale hospitality events.

  • Chef de Partie

    Le Meridien Hotel · 2003 — 2007
    Managed hot and cold kitchen sections within a five-star hotel. Ensured consistency in food quality, presentation, and portion control. Adhered to international hospitality standards and kitchen protocols.

  • Demi Chef de Partie

    Le Meridien Hotel · 1998 — 2003
    Specialized in Garde Manger and preparation in the cold kitchen. Built a solid foundation in culinary techniques and kitchen discipline. Supported senior chefs in maintaining kitchen efficiency and consistent food quality.

Skills & Expertise

HealthcareAccount Management

Education

  • Vocational Diploma in Food Production
    Sahab Vocational Training Institute · 1998 — Present