Mohammad Khawaldeh

Award-winning Executive Chef with 23 years of international experience in five-star dining. Led high-performing culinary teams and pre-opening operations, driving revenue growth across multiple outlets. Specialises in Modern Mediterranean Levantine, Asian, and North African Moroccan cuisine, focusing on innovation and sustainability while implementing effective cost control strategies.

• Winning Ways Departments Head, 2025-01-01, IHG - Crowne Plaza Dhaka Gulshan
• Winning Departments of the 3RD Q, 2024-01-01, IHG Crowne Plaza Hotel awards
• Winning Departments of the 1ST Q, 2025-01-01, IHG Crowne Plaza Hotel awards
• Highest F&B revenue Outlets Promotions During Ramadan, 2025-01-01
• HACCP Certification & Implementation Champion, 2024-01-01, Crown Plaza Hotel Dhaka
• Selected As Internal Assessor for ICI international Culinary Institute, 2024-01-01, Dhaka
• Excellence in culinary industry, 2025-01-01, Bangladesh chef convention at Bangladesh authentic food festival
• Seafood Festival Performance, 2025-01-01, led the highest revenue-generating seafood festival event
• Best Steak House Setup & Presentation, 2025-01-01, Sky-Restaurant, Warwick Babylon, Baghdad.
• Food Waste Control & Cost Management, 2025-01-01, awarded for optimizing waste reduction and budget efficiency

• Culinary Leadership, Develop innovative and sustainable dishes that reflect the unique character of the restaurant., Create a dynamic and ever-changing menu in line with our no-menu concept., Collaborate with local suppliers to source fresh, seasonal, and local ingredients., Ensure the highest quality standards are maintained in food preparation and presentation.
• Team Building, Recruit, train, and develop a skilled and motivated kitchen team., Foster a positive and inclusive work environment that encourages creativity and teamwork., Lead by example and set high culinary and operational standards.
• Kitchen Operations, Oversee all aspects of kitchen operations, including food preparation & plating., Manage inventory, food costs, and wastage while maintaining high-quality standards., Implement food safety and hygiene standards to ensure a safe working environment., Responsible for the running of the Employee Dining Room, including cleanliness, operation and food production.
• Feedback and Improvement, Welcome constructive feedback and actively seek ways to improve culinary offerings and kitchen operations., Collaborate with management and team members to enhance the dining experience and address any issues.
• Sustainability, Champion sustainable practices in sourcing, waste reduction, and energy conservation., Continuously explore opportunities to minimize our environmental footprint.
• Communication skills, Work with the F&B Manager on all areas pertaining to menus and food service., Develop menus for all food operations., Ensure all menu items are costed accurately., Play an active role in the F&B operation committee meetings., Ensure that work on the kitchen action plans for Colleague engagement and Guest Satisfaction remains the focus for the kitchen team., Liaise with all departments to ensure that there is clear communication and understanding and positive relationships between the departments and the kitchen (Events, Accounting, HR, Engineering, etc.).
• Hygiene & HACCP Implementations, Ensure heart of house is clean and well maintained., Maintain effective Preventative maintenance program for all kitchens.