Summary
Overview
Work History
Education
Skills
Languages Spoken
Certification
Timeline
Generic

ABDELGHANI EZZAT

Spotsylvania,VA

Summary

Over 25 years of pastry experience with fine hotel establishments including four and five star hotels, which included the Movenpick Hotel chain. My background includes cakes, oriental pastries and decorative chocolates. Participated in pastry demonstrations in Switzerland, Germany and Thailand. A team player that is highly organized and motivated with excellent communication skills.

Professional with proven track record in fresh food management. Expertise in inventory control, quality assurance, and vendor relations. Strong focus on team collaboration and adaptability ensures reliable performance in dynamic environments. Known for achieving results through strategic planning and effective communication. Professional operations manager with strong expertise in retail management and logistics. Proven track record in optimizing store performance, enhancing customer experience, and leading teams to meet and exceed goals. Known for effective problem-solving, strategic planning, and adaptability to changing business needs. Skilled in inventory control, staff training, and process improvement.

Overview

33
33
years of professional experience
1
1
Certification

Work History

Store Manager of Operations

Lidl US
11.2017 - 05.2025
  • Increased sales by 15% with special displays and promotions.
  • Increased store traffic by organizing engaging events and promotions that appealed to target customers.
  • Oversaw the implementation of new technology solutions for efficient inventory tracking, data analysis, and overall store operations enhancement.
  • Maximized sales and minimized shrinkage through excellent customer service and adherence to standard practices.

Fresh Food Manager

Harris Teeter Inc.
01.2010 - 10.2017
  • My primary responsibility is to Take Excellent Care Of Our Customers by satisfying each customer’s needs, exceeding their expectations, and making every shopping visit a pleasant and satisfying experience.
  • Manage and supervise up to 80 associates and overall direction, coordination, and evaluation of this department. Also assist in the direction, coordination, and evaluation of the Fresh Food department. Carry out supervisory responsibilities in accordance with Harris Teeter’s policies and applicable laws. Responsibilities may include interviewing and training associates; planning, assigning, and directing work; assist in appraising performance; rewarding and disciplining associates; addressing complaints and resolving problems.
  • Handled escalated customer concerns promptly, resulting in improved client retention rates.
  • Fostered a positive work atmosphere, contributing to increased employee morale and productivity.
  • Developed strong relationships with suppliers to ensure consistent supply of high-quality products.

Assistant Fresh Food Manager

Harris Teeter Inc.
12.2009 - 07.2010
  • Assist to manage and supervise up to 80 associates in the Fresh Foods Department. And assisting the Department Manager with the overall direction, coordination, and evaluation of this department. Carry out supervisory responsibilities in accordance with Harris Teeter’s policies and standards. Responsibilities may include: performing the duties of baker/fryer, cake decorator, Fresh Foods clerks; and chef; interviewing and training associates; planning, assigning, and directing work; assist in appraising performance; rewarding and disciplining associates; addressing complaints and resolving problems.
  • Increased sales by creating attractive and well-organized displays for fresh food items.
  • Trained and mentored new employees on proper handling techniques and company procedures, resulting in improved team performance.
  • Implemented product sampling programs that drove increased consumer trial and purchase intent for new offerings.

Pastry Chef

Harris Teeter Inc.
01.2008 - 10.2017
  • Responsible for the preparation and display of all pastries, desserts, cakes. Checked and prepared daily menus, function sheets to determine the kind and quantity of pastries/desserts that needed to be prepared. Planned production in order to have cakes, pastries, freshly baked when needed and in quantities specified. Ensured that the kitchen equipment and utensils were used and stored properly, maintained the cleanliness and keep up of work area. Ensured company cost controls, policies and procedures were followed. Duties included maintaining outstanding customer service, generating sales, along with safeguarding of company assets. Ensure that each customer received outstanding service by providing a friendly environment, which included greeting and acknowledging every customer, maintaining solid product knowledge and all other aspects of customer service. Maintained an awareness of all promotions and advertisements. Aided customers in locating store merchandise, communicated customer requests to management. Assisted in changing out prices, year-end inventory cycle counts and helped with other tasks assigned from time to time by the manager.
  • Determined quantity of product to prepare for next day operation by maintaining detailed production schedule.
  • Implemented efficient production techniques, reducing waste and improving overall pastry quality.
  • Developed new pastry recipes for seasonal menus, resulting in increased sales and positive feedback.
  • Maintained a clean and organized kitchen workspace, ensuring compliance with health regulations.
  • Coordinated with kitchen staff to guarantee timely delivery of all pastries, cakes and desserts.
  • Monitored quality of ingredients used in recipes to maintain consistency and safety standards.
  • Enhanced customer satisfaction by creating visually appealing and delicious pastries.
  • Continuously researched industry trends to stay current on popular flavors and innovative techniques for enhancing the pastry menu offerings.
  • Participated in staff training programs to stay updated on the latest food safety regulations and maintaining a safe working environment.
  • Fostered culture of creativity and excellence in pastry department, leading to high team morale and productivity.
  • Led team meetings to brainstorm innovative dessert concepts, keeping menu fresh and exciting.
  • Conducted inventory management to minimize waste and optimize stock levels, contributing to cost efficiency.
  • Elevated pastry quality and consistency by training junior staff in advanced baking techniques.
  • Maintained strict adherence to health and safety standards, ensuring clean and safe working environment.
  • Followed food safety standards when handling ingredients.
  • Contributed to successful catering events by designing custom dessert menus tailored to specific client preferences.
  • Created signature desserts that increased repeat customer visits, making them favorites among clientele.
  • Engaged with customers to gather feedback on dessert offerings, leading to menu improvements and higher satisfaction rates.
  • Implemented seasonal menu rotation, attracting customers with variety of fresh and timely offerings.
  • Prepared all pastry items in accordance with standards of quality, quantity control, taste, and presentation.
  • Managed display cases to verify freshness and attractiveness of products.

Pastry Chef

La Residence des Cascades Golf Resort & Thalasso Center
08.2002 - 05.2004
  • Determined quantity of product to prepare for next day operation by maintaining detailed production schedule.
  • Implemented efficient production techniques, reducing waste and improving overall pastry quality.
  • Effectively managed multiple tasks simultaneously during high-volume periods, maintaining consistent quality across all products.
  • Developed new pastry recipes for seasonal menus, resulting in increased sales and positive feedback.
  • Maintained a clean and organized kitchen workspace, ensuring compliance with health regulations.
  • Coordinated with kitchen staff to guarantee timely delivery of all pastries, cakes and desserts.
  • Monitored quality of ingredients used in recipes to maintain consistency and safety standards.
  • Enhanced customer satisfaction by creating visually appealing and delicious pastries.
  • Created signature desserts that increased repeat customer visits, making them favorites among clientele.

Assistant Pastry Chef

Elgouna Movenpick Hotel
12.1995 - 08.2002
  • 7/98 - 08/02 Assistant Pastry Chef / Pastry Sous
  • 10/96 - 7/98 Pastry Chef de Partie
  • 12/95 - 10/96 Pastry Demi Chef De Partie
  • Assistant Pastry Chef
  • Responsibilities included supervising the chef de partie, demi chef de partie, 1st commis, 2nd commis, helper and trainee. Responsible for the preparation and display of all pastries, desserts, cakes, pies, cookies, breads and rolls. Checked daily menus, function sheets to determine the kind and quantity of pastries/desserts that needed to be prepare. Prepared all ingredients for the baking of cakes, pies, pastries, etc., measured, mixed and baked according to the recipes. Cut and iced cakes as required. Prepare all a la carte and special dessert items during service hours and special events. Planned production in order to have cakes, pastries, etc., freshly baked when needed and in quantities specified. Ensured all the kitchen outlets were supplied with their requirements for desserts, pastries, and breads. Ensured all kitchen equipment and utensils handled from the kitchen were stored properly when finished so equipment did not get lost. Cleanliness and upkeep of work area was maintained. Ensured hotel cost controls, policies and procedures were followed. Assisted the pastry chef in duty roster planning, performs duties common to all supervisors and other duties as required.

Pastry Demi Chef De Partie

Forte Grande Hotel – (Le Méridien Pyramids Now)
01.1993 - 10.1995
  • 1/95 - 10/95 Pastry Demi Chef De Partie
  • Under immediate supervision prepared and or bakes breads, rolls, croissants, Danish pastries according to established recipes, specifications and standards. Performs other related duties as assigned.
  • 1/94 - 1/95 First Commis 1994 - 1995
  • 1/93 - 1/94 Second Commis 1993 - 1994
  • Under immediate supervision prepared and or bakes breads, rolls, croissants, Danish pastries according to established recipes, specifications and standards. Performs other related duties as assigned. Obtained from supervisor or superior the day’s assignments & and schedule which could include schedule of regular items prepared by the pastry shop, special pastry shop items ordered from the pastry shop, delicatessen restaurant items such as cakes and pastries for special functions. The quantities required as per function sheet & schedule deliveries. Prepared equipment and bakeshop items necessary for scheduled assignments. Retrieving items from bake stock and weighed the ingredients, checking them against requirements in the recipes and the volume of the order. Converted recipes to meet daily preparation requirements. Prepared recipes, mixes and materials using the applicable mixer or rolling pins until the desired fineness of texture or consistency is attained. Set dough’s or mixes in desired or appropriate mould or containers ensuring proper portions and design so that the product will have the necessary presentation and appeal. Baked in oven or prepared in accordance with definite recipe requirements. Decorated, garnished ensuring that the preparation is given the necessary eye appeal and attractiveness. Prepared cold items such as fruits cocktail, tarts, cream, ice cream, and other desserts. Cleaned work area and work equipments as when product was finished. Performed other duties as assigned.

Pastry Training

Mena House, Oberoi Hotel
06.1992 - 12.1992
  • Pastry Training
  • Maintained a clean and organized kitchen workspace, ensuring compliance with health regulations.
  • Mixed icing and other toppings by reading recipes, scaling, and measuring ingredients and operating mixer.
  • Maintained well-organized mise en place to keep work consistent.
  • Provided excellent customer service through addressing inquiries on ingredients allergies or dietary restrictions while suggesting suitable alternatives.
  • Maintained strict adherence to health and safety standards, ensuring clean and safe working environment.
  • Prepared all pastry items in accordance with standards of quality, quantity control, taste, and presentation.
  • Followed food safety standards when handling ingredients.
  • Operated ovens and bakery equipment to prepare products according to recipes.
  • Prepared dough for variety of pastries, cakes and breads.
  • Cleaned and maintained kitchen equipment and oven.
  • Decorated cakes, cupcakes and other pastries according to customer requests.
  • Baked consistent quality items by accurately mixing, dividing, shaping, and proofing.
  • Monitored temperatures of ovens, proof boxes and other equipment.
  • Cut and shaped dough for pies, rolls and other pastries.
  • Prepared frostings and other toppings for cakes and pastries.
  • Packaged finished products for sale.
  • Replenished bakery items in display cases.
  • Managed display cases to verify freshness and attractiveness of products.
  • Learned new materials, processes, and programs quickly.
  • Attended training courses to build understanding of processes, techniques, and industry.

Education

Bachelor of Arts - History Degree

Elzagazig University
Elzagazig, Egypt
01.1989

Hospitality

Alexandria Hotel Institute
Alexandria, EGYPT
12.1992

Skills

  • Food safety
  • Inventory management
  • Food safety standards
  • Menu planning
  • Promotional planning
  • Sales and profits
  • Teamwork and collaboration
  • Problem-solving
  • Attention to detail
  • Computer skills
  • Organizational skills
  • Effective communication
  • Adaptability and flexibility
  • Managing operations and efficiency
  • Operations management
  • Team development

Languages Spoken

Native Language - Arabic; Read, Write, and Speak English and French well.
US citizen

Certification

  • ServSafe Manager certified by American National Restaurant Association.

Timeline

Store Manager of Operations

Lidl US
11.2017 - 05.2025

Fresh Food Manager

Harris Teeter Inc.
01.2010 - 10.2017

Assistant Fresh Food Manager

Harris Teeter Inc.
12.2009 - 07.2010

Pastry Chef

Harris Teeter Inc.
01.2008 - 10.2017

Pastry Chef

La Residence des Cascades Golf Resort & Thalasso Center
08.2002 - 05.2004

Assistant Pastry Chef

Elgouna Movenpick Hotel
12.1995 - 08.2002

Pastry Demi Chef De Partie

Forte Grande Hotel – (Le Méridien Pyramids Now)
01.1993 - 10.1995

Pastry Training

Mena House, Oberoi Hotel
06.1992 - 12.1992

Bachelor of Arts - History Degree

Elzagazig University

Hospitality

Alexandria Hotel Institute

Similar Profiles

CREATE PROFILE
ABDELGHANI EZZAT