Mahmoud Omary Ngomba
Dar es Salaam
Summary
Dynamic Executive Chef with a proven track record at Peacock Hotel, excelling in menu development and team management. Expert in food cost management, I consistently enhance culinary quality while fostering a collaborative environment. My leadership has driven significant improvements in guest satisfaction and operational efficiency, ensuring exceptional dining experiences.
Overview
18
18
years of professional experience
Work History
Executive Chef
Peacock Hotel
Dar es Salaam
01.2025 - Current
Executive Chef
Golden Tulip Dar City Center Hotel
Dar es Salaam
01.2022 - 01.2024
- To function as the Production Manager for the Food and Beverage Department, to ensure that all the outlets and banquets operate successfully, in accordance with the standard of the hotel and are individually profitable.
- Report to: General Manager
- Responsible for: Executive Chef, Executive sous Chef, restaurant manager, Stewarding Manager, Chefs de Cuisine, All other Culinary Employees
- Main Duties: Administration, Quality levels of production and presentation/ plan and present year Budget, Culinary Standards / Kitchen Operations/ Customer Service / Human Resource / Financial/ Marketing/ Operational/ Personnel, Operating / Payroll / Food and beverage Cost /Inventory and maintaining wastage.
- I have knowledge in the following International standards HACCP/ FSMS/ (SOPs/ USPH/STCW and OH&S.
- Cleanliness optimum performance in all of kitchen, restaurant, and Banquet and bar staffs.
- Manage all functions of the Food Production and Stewarding operations, Manu engineering and control costs without compromising standards, improving gross profit margins and other departmental and financial targets for kitchen, Restaurants and Banquets.
- Lead of the kitchen, Restaurants and banquet brigade and ensure ongoing development of Team Members.
- Provides guidance and direction to subordinates, including setting performance standards and monitoring performance builds mutual trust, respect, and cooperation among team members.
- Provides direction for all day-to-day operations. Insure employee positions well enough to perform duties in employees' absence or determine appropriate replacement to fill gaps.
- Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty and integrity.
- Ensures property policies are administered fairly and consistently, serving as a role model to demonstrate appropriate behaviors.
- Ensure that guest service, operational needs and financial objectives are met.
- Make sure collaborative relationships with employees and ensures employees do the same within the team.
- Give opportunities employee feedback, utilizes an 'open door' policy and reviews employee satisfaction results to identify and address employee problems or concerns especial in during the briefing.
- Supervises and coordinates activities of cooks and workers engaged in food preparation.
- Demonstrate new cooking techniques and equipment to staff for new menu and for all new comer staff.
- KPIs for Culinary Activities Menus Design, pricing for kitchen, Restaurants and Banquet to maintain food cost and standards that meet to the exceed customers' needs.
- To ensure that culinary activities are aligned with the respective Corporate Strategy, and that the Hotel Actions have been implemented where appropriate.
- Manages department controllable expenses including food cost, supplies, uniforms and equipment.
- Demonstrate and establishes goals including performance goals, budget goals, team goals, etc.
- Develops and implements guidelines and control procedures for purchasing and receiving areas.
- Participates in the budgeting process for all F&B, kitchen department.
Executive Sous Chef
Hyatt Regency Dar es Salaam The Kilimanjaro
Dar es Salaam
01.2020 - 01.2022
- To function as the Assistant Production Manager for the Food and Beverage Department, to ensure that all the outlets and banquets operate successfully, in accordance with the standard of the hotel and are individually profitable.
- Responsible to: Executive Sous Chef
- Responsible for: Stewarding Manager, Chefs de Cuisine, Other Culinary Employees.
- Main Duties: Administration, To ensure that culinary activities are aligned with the respective Corporate Strategy, and that the Hotel Actions have been implemented where appropriate.
- To replace the Executive Chef in his/her absence in representing the Food and Beverage function on the hotel's Executive Committee.
- To assist in overseeing the preparation and update of individual Departmental Operations Manuals.
- To conduct regular communications meetings and ensure that departmental briefings and meetings are effective and conducted as necessary.
- To ensure the smooth operation of the Culinary Departments in the absence of the Executive Chef.
- Customer Service: To ensure that all guest contact culinary employees deliver the brand promise and provide exceptional guest service at all times.
- To ensure that culinary employees also provide excellent service to internal customers as appropriate.
- To spend time in culinary areas observing employee-guest/employee-internal customer interaction, working through Heads of Department to coach employees as necessary.
- To handle all guest and internal customer complaints and inquiries in a courteous and efficient manner, following through to make sure problems are resolved satisfactorily.
- Financial: To maximise employee productivity through the use of multi-skilling, multi-tasking and flexible scheduling to meet the financial goals of the business as well as the expectations of the guests.
- To ensure that each profit centre (e.g. Outlet, Banquets) is operated in line with maximising profit while delivering on the brand promise.
- To ensure that each cost centre (e.g. Stewarding) operates with the lowest possible cost structure while also delivering on the brand promise to the guest.
- To assist in the preparation of the annual business plan for Food and Beverage.
- To assist in monthly reforecasting, involving the respective Heads of Department as appropriate.
- To assist in proactively managing costs based on key performance indicators, working through the respective Heads of Department as appropriate.
- To assist in the inventory management and ongoing maintenance of hotel operating equipment and other assets.
- To assist with the input and oversight of product specifications, recipes and other data as required, supporting the smooth operation of Materials Management and Cost Audit functions.
- Marketing: To assist in the preparation, utilisation and update of an Annual Marketing Plan, broken down as necessary by department.
- To constantly evaluate local, national and international market trends, vendors and other hotel/restaurant operations to make sure that the hotel’s own operations remain competitive and cutting edge.
- To look for Marketing and Public Relations opportunities to increase awareness and ultimately business.
- Operational: To ensure that all company minimum brand standards have been implemented, and that optional brand standards have been implemented where appropriate.
- To monitor all operations, especially during peak business periods, working through the respective Head of Department to make adjustments where necessary.
- To assist in making sure that all Touches of Hyatt and the Food and Beverage Top 20 are implemented.
- To make sure that the Culinary Departments respond to the results of the Consumer Audit and to ensure that the relevant changes are implemented.
- To work closely with other management personnel in a supportive and flexible manner, focusing on the overall success of the hotel and the satisfaction of hotel guests.
- Personnel: To assist in the recruitment and selection of all culinary employees. To make sure that Outlet Chefs follow hotel guidelines when recruiting and use a competency-based approach to selecting their employees.
- To oversee the punctuality and appearance of all culinary employees, making sure that they wear the correct uniform and maintain a high standard of personal appearance and hygiene, according to the hotel and department’s grooming standards.
- To maximise the effectiveness of Heads of Department by developing each of their skills and abilities through the appropriate training, coaching, and/or mentoring.
- To conduct annual Performance Development Discussions with Heads of Department and to support them in their professional development goals. To ensure that they in turn conduct annual Performance Development Discussions with their employees.
- To ensure that each Head of Department plans and implements effective training programmes for their employees in coordination with the Training Manager and their Departmental Trainers.
- To assist in the development of Departmental Trainers through ongoing feedback and monthly meetings.
Executive Chef
Ramada Encore by Wyndham Dar Es Salaam
Dar es Salaam
01.2018 - 01.2020
- Quality levels of production and presentation.
- Guest Satisfaction /HACCP/ OH&S/ FSMS.
- Operating / Payroll / Food Cost /Inventory and maintaining wastage.
- Cleanliness optimum performance in all of below areas.
- Manu engineering and control costs without compromising standards, improving gross profit margins and other departmental and financial targets.
- Lead of the kitchen brigade and ensure ongoing development of Team Members.
- Identify an effective approach to succession planning, organize, coordinate, and communicate.
- Menus Design, pricing to maintain food cost and standards that meet to the exceed customers' needs.
- Ensure the consistent production of high quality food through all hotel food outlets.
- Resolve, promptly and completely, any issues that may arise in the kitchen.
- Manage department operations, including budgeting, forecasting, resource planning, and waste management.
- Train and coach team members have an up-to-date knowledge of menu items, special promotions, functions and events.
- Manage all aspects of the kitchen including operational, quality and administrative functions.
- Actively seek verbal feedback from customers on a regular basis and respond to all guest queries in a timely and efficient manner.
- Ensuring adequate resources are available according to business needs.
- Manage the provision of food to Food and Beverage outlets and taking action where necessary to ensure compliance with current legislation.
- Maintain good communication and work relationships in all hotel areas.
- Ensure that staffing levels are maintained to cover business Trend and demands.
- Ensure monthly communication meetings are conducted and post-meeting minutes generated.
- Manage staff performance issues in compliance with company policies and procedures.
- Recruit, manage, train and develop the kitchen team including new hire.
- Train Co-worker the fire regulations and all health and safety and food safety legislation.
- Ensure maintenance, hygiene and hazard issues are dealt with in a timely manner.
- Manage financial performance of the department so all planning is in line with hotel objectives.
Executive Sous Chef
Royal Caribbean Cruise Ltd
Miami
07.2015 - 06.2017
- To assist the Executive Chef in the supervision of the galley’s operation on a day-to-day basis operations.
- Safety, Service and Style, ISM/ISO and SQM standards, USPH guidelines and environmental regulations.
- Connections, each employee conducts oneself in a professional and courteous manner at all times.
- Consists of physical and verbal interactions with guests or fellow shipboard employees and or in the presence of guest contact and crewmember areas.
- To prevent Costs, wastage, and implement the Quality presentation of food products, and Guest satisfaction assigned a schedule and an area of the galley by the executive Chef and held accountable for the expected results.
- Work very closely with the Assistant Food Manager in order to accomplish tasks related to equipment control and maintenance, Buffet services and presentation, as well as USPH rules and regulations training and reinforcement work with the Executive Chef to establish work schedules for all cooks.
- Monitors all Cooks’ work hours and completes report of overtime for payroll purpose.
- To establish quality standards and company policies in order to supervise staff.
- Has thorough knowledge of United State Public Health rules and regulation and ensures they are following throughout the entire operation on a daily basis.
- Ensures everyone follows the galley-cleaning schedule established by the Executive Chef after each service, exercising proper methods to minimize equipment damages.
- Solve the problems which may arise to the cooks.
- Monitors the food production and record the leftover cover using the provided forms.
- Responsible for the control and maintenance of all equipment distributed to the Cooks that need to be cleaned and sanitized after each service and returned to the Chef’s Office.
- Ensures that all Cooks are in proper, well-maintaining uniforms, with special attention to those working in public areas.
- Personal appearance and hygiene to conform to the company policy to ensure the galley is prepared for announced or unannounced USPH inspections done either by the ship’s management or USPH inspection.
- To work well under pressure in a fast-paced environment driven, enthusiastic.
- Provides proper training for the new crewmember and follows up on their progress.
- I am the supervisor who I make sure I Cooperating, Organizing, Communicating, Coordinating and Recognizing.
- Responsible for maintaining the quality and consistency in taste according to recipes and photos provided by the corporate office.
- Communicates daily with the Provision Master and the Food Computer Operator to determine product availability and current food cost.
- Train staff about how to approach the guests, and regularly interacts with our guests.
- Ensures that the Cooks from the storeroom to the galleys observe the company’s rule and regulations regarding proper transport of all provisions.
- Actively supervises the preparation and presentation of luncheon and midnight buffets and is physically present during their service.
- Duties may include the Supervision of the afternoon teatime.
- Responsible for the set up of the food line for the restaurant personnel, ensuring that there is enough variety and quality ensures that the HACCP program is carried out correctly.
- Present in an early standby each time the ship is subject to a USPH inspection.
- Responsible for cost containment through the proper use, handling and maintenance of records reports, supplies and equipment.
- Ensures that communication costs are kept under control.
- Manages and maintains departmental finances within budgetary requirements.
- Review timesheets and forwards to the Executive Chef for Approval.
- Prepares a variety of reports and letters utilizing personal computer system and equipment.
- Observes and evaluates Staffs and work procedures to ensure quality standards and service met.
Chef Tournant
Norwegian Cruise Line
Miami
06.2013 - 06.2015
- Ensures all food is prepared fresh and is of the highest quality strictly adheres to all recipes, methods and instructions from supervisor.
- Ensures team reports to work on time and in a clean uniform.
- Maintains an organized and efficient flow of production, with regards to changes in forecasts and menus.
- Ensures development of team members through ongoing training, recognizes team members for successful achievements and contributions.
- Coaches team members immediately and professionally to minimize deficiencies and provide encouragement.
- Responsible for inventories to enable team members to successfully prepare mise en place.
- Consistently checks temperatures in foods and follows proper procedures in regards to chilling, reheating, and holding food.
- Maintains and reports Waste log to supervisors on a daily/weekly basis checks outlet(s) upon arrival to determine status of outstanding safety, or equipment issues.
- Checks outlets prior to leaving to ensure cleanliness proper disposal/removal of food and proper storing and labeling.
- Maintains USPH/FDA standards Communicates and follows through with appropriate departments to correct sanitation and or equipment issues.
- Responsible for accuracy in daily inventories and requisitions.
- Ensures proper rotation, storage temperatures, and proper storing procedures are observed.
- Communicates with provisions to ensure successful coordination of requisitioning, and return to stocks, including variances, spoilage, and excess inventories.
Sous Chef to Chef De Cuisine
Hyatt Regency Dar es Salaam The Kilimanjaro
Dar es Salaam
08.2011 - 05.2013
- Develops standard recipes and maintains up-dated and accurate costing of dishes prepared.
- Maintains comprehensive product knowledge for Dining room, Banquets, and Room service.
- Sanitation and Guest satisfaction. Conduct daily shift briefings to kitchen colleagues.
- Develops with the Executive Chef training material and implements training plans.
- Interpersonal and problem solving abilities.
- Determines with executive chef, the minimum and maximum stocks of all food, material and equipment.
- To work well under pressure in a fast paced environment driven, enthusiastic.
- Monitors local competitors and compare their operation with the hotel Food and Beverage operation.
- Cooperating, Organizing, Communicating, Coordinating Recognizing.
- Introduce and maintain health and safety legislation which is HACCP, fire fighting and first aid procedures.
Commis Chef to Chef De Partie
Kilimanjaro Hotel Kempinski
Dar es Salaam
02.2008 - 07.2011
- Leader Team player Analytical thinker Flexible and reliable.
- Tolerant and open minded ordering food and supplies, forecasting, controlling inventory, providing supervision.
- Scheduling hourly employees, and ensuring smooth operation of dining facility by assisting the executive sous chef in administrative and operational tasks.
- Assist the Sous Chef to develop suitable products and consistently deliver culinary products to high standard, maintaining quality, profitability, hygiene and presentation standards.
- In the absence of the Sous Chef perform Sous Chef Duties.
- Sourcing new ideas & ingredients Food cost, taking charge of kitchen operation, lead a team, conducting and.
- Communication regarding guest feedback Coordination and guidance to Sales Team, to track daily performance.
- Jumping in to work as an auxiliary cook when needed. Demonstrates proper use of equipment and cooking technique.
Education
Bachelor of International Hospitality Management -
Taylor’s university
01.2004
Diploma in culinary Arts -
Taylor’s university
01.1999
Certificate of Culinary Arts - Major in Food Production & Bakery
The Hotel & Tourism Training Institute Tanzania (NCT)
12.1996
Certificate of A-level education -
Tabora Boys High School
01.1995
Certificate of O-level education -
Kipatimu Secondary School
01.1992
Certificate of Primary Education -
Chumo Primary School
01.1988
Skills
- Menu Planning
- Team Management
- Leadership
- Menu development
- Food Cost management
- Culinary techniques
- Business Development
- Inventory Control
- Food Quality
- Customer Service
- Problem Solving
- Team Building
- Food Science
- Income statement
- Budgets
- Event Management
- Training
References
- Victor Irengo, Corporate Chef, +255683309978, virengo65@gmail.com, Tanzania
- Chef Victor Mancilla, Executive Chef, +17866023387, vicmancilla36@gmail.com, USA
- Telesphory Nyilawila, Assistant HR Manager, +255746433735, telesphory.nyilawila@yahoo.com, Tanzania
- Zainab Omar Ally, Human Resources Manager, +255762845909, zamar595@gmail.com, Tanzania
Languages
- English, Expert
- Swahili, Expert
- Spanish, Advanced
- French, Advanced
Personal Information
- Gender: Male
- Nationality: Tanzania
- Marital Status: Married
Timeline
Executive Chef
Peacock Hotel
01.2025 - Current
Executive Chef
Golden Tulip Dar City Center Hotel
01.2022 - 01.2024
Executive Sous Chef
Hyatt Regency Dar es Salaam The Kilimanjaro
01.2020 - 01.2022
Executive Chef
Ramada Encore by Wyndham Dar Es Salaam
01.2018 - 01.2020
Executive Sous Chef
Royal Caribbean Cruise Ltd
07.2015 - 06.2017
Chef Tournant
Norwegian Cruise Line
06.2013 - 06.2015
Sous Chef to Chef De Cuisine
Hyatt Regency Dar es Salaam The Kilimanjaro
08.2011 - 05.2013
Commis Chef to Chef De Partie
Kilimanjaro Hotel Kempinski
02.2008 - 07.2011
Bachelor of International Hospitality Management -
Taylor’s university
Diploma in culinary Arts -
Taylor’s university
Certificate of Culinary Arts - Major in Food Production & Bakery
The Hotel & Tourism Training Institute Tanzania (NCT)
Certificate of A-level education -
Tabora Boys High School
Certificate of O-level education -
Kipatimu Secondary School
Certificate of Primary Education -
Chumo Primary School
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