Ahmad M. Safieh has over 25 years of experience in food service management and culinary roles. His most recent role was as Sous Chef at Hilton Garden Inn Denver from 2014 to 2015, where he was responsible for the restaurant and banquet facilities for up to 300 people. Prior to that, he worked as Deli Chef at King Soopers from 2010 to 2014 making daily salads, hot entrees, and takeout meals. He has also held Sous Chef and Executive Chef roles at several hotels in Denver, with responsibilities including menu development, budgeting, inventory, and staff training.

1. Ahmad M. Safieh
2417 S. Lincoln St.
Denver, Co 80210
(303) 744-9451 (Home)
(720) 203-5634 (Cell)
BACKGROUND: Excellent management skills gained through managing food & beverage
operations. Areas of expertise include handling food volume, system
implementation, food & labor cost control and a creative culinary. Strong
background in communication supervisory, organization and
administrative skills. Personnel attribute are initiative, team work and
professionalism.
EMPLOYMENT:
11/14-11/15
Hilton Garden Inn Denver, Co
Worked as a Sous Chef: Responsibilities for restaurant and banquet
facilities up to 300. Took over as a Sous chef after 4 months of operations.
Major responsibilities include 1.1 million in food sales, budgeting weekly,
P&L statement, banquet and restaurant menu development, culinary
training, high inventory turnover, generating 35% profit and training a
staff of 15.
11/10-10/14
King Soopers Deli Chef
I was responsible for making our daily Salads and Hot entrees
Made all the sauces necessary for all the meals that were put in the case
Also I was responsible for making takeout meals on the go and making
sure that my case was ready by Eleven O'clock AM after making sure to
prep for the next follow day.
4/05- 4-10
Adam’s Mark Hotel, Bravo Restaurant
Sous Chef
Working the AM and PM shift, menu artist, implementing creative plates
for customer satisfaction and on time presentation and prep to insure the
quality of the operation on a daily basis. Annual food sale 3 million

2. 02/93-01/05
Marriott Hotel
Banquet Chef. Responsible for all banquet facilities. Production estimate
for all the following outlets: hot prep, kitchen and vegetable prep area.
Items prepare venged from plate presentations, fruit platters, canapes,
mousse, galantines, salads, and ice carvings. With annual food sales at 4.5
million dollars.
10/90-1/93
Holiday Inn Denver, Co
Executive Chef: Responsible for one restaurant and banquet facilities up to
900. Took over as executive chef after seven months of operations.
Implementing systems and standards. Major responsibilities include 2.5
million in food sales, budgeting weekly, P&L statement, banquet and
restaurant menu development, culinary training, high inventory turnover,
generating 35 % profit and training a staff of thirty.
REFERENCES: Available upon request