MAHMOUD OMARY NGOMBA
Muscat
Summary
Accomplished Executive Chef & F&B Director with 18 years in luxury hospitality, including 8 years as Executive Chef. Led teams of over 140 staff, specialising in menu engineering, cost control, and HACCP compliance. Managed F&B budgets with notable cost savings and revenue growth. Holds a Master's in Hotel & Restaurant Administration, a Bachelor's in International Hospitality, and a Culinary Arts Diploma.
Overview
4
4
Languages
1
1
Certification
19
19
years of professional experience
Work History
EXECUTIVE CHEF
Royal Court Affair
01.2026 - Current
- OPERATIONAL LEADERSHIP: Managed F&B operations for 140+ culinary staff across Royal kitchens, banquets & VIP dining for 1,000-3,000 attendees. Oversaw $2.8M annual budget.
- COST CONTROL & PERFORMANCE: Reduced food cost by 4.2% and labour cost by 6%. Minimized wastage by 18% while maintaining 92% guest satisfaction.
- PROCUREMENT & MENU ENGINEERING: Optimised menu design and portion control for royal events, resulting in $15,000 monthly savings while upholding quality standards.
- TEAM DEVELOPMENT: Led training for multi-national culinary team and implemented SOPs and plating guides for VIP and state functions, enhancing consistency by 20%.
- COMPLIANCE & SAFETY: Enforced 100% compliance with HACCP, Safe & Sound, and Muscat Municipality standards. Achieved zero critical findings across all health audits.
EXECUTIVE CHEF & F&B MANAGER / CULINARY DIRECTOR
Golden Tulip Dar City Center Hotel
01.2024 - 01.2026
- Financial & Operational Control: Managed $2.1M F&B annual budget. Reduced food cost by 5.7% and labor cost by 5%, while minimizing wastage by 17.2% and maintaining 92% guest satisfaction.
- Guest Experience & Development: Increased guest satisfaction scores from 84% to 91%. Developed and executed 12+ promotions and events that boosted F&B revenue by 22%.
- Leadership & Team Management: Led team of 90 across kitchen, restaurant, banquet and bar. Reduced staff turnover by 25% and enhanced team productivity by 30% through targeted appraisals and training.
- Culinary Standards & Compliance: Achieved 100% compliance with HACCP, FSMS, SOPs, USPH, STCW and OH&S. Successfully passed 3 consecutive health audits with zero major findings.
EXECUTIVE CHEF
Crowne Plaza, An IHG Hotel Dar Es Salaam
Dar Es Salaam
01.2022 - 01.2024
- Menu Development & Quality Assurance: Designed 3 new menus in collaboration with GM and Marketing, achieving 98% consistency in food quality, portioning, and presentation across all outlets.
- Team Leadership: Led 40 culinary staff and 14 stewards, enhancing IHG service audit scores by 15% through targeted recruitment, training, and performance management.
- Cost & Revenue Management: Controlled $1.4M in labour and operating expenses, implementing cost-saving strategies that boosted departmental profitability by 12%.
- Standards & Compliance: Maintained HACCP and sanitation standards. Achieved 100% staff certification and reduced kitchen waste by 20%.
EXECUTIVE SOUS CHEF
Hyatt Regency Dar Es Salaam, The Kilimanjaro
Dar Es Salaam
01.2020 - 01.2022
- Operational Oversight: Ensured smooth operation of Culinary Departments, maintaining quality and service standards during peak periods serving over 500 covers daily.
- Customer Service Excellence: Ensured 95%+ guest satisfaction. Resolved 100% of guest complaints within 24 hours and coached teams to improve service standards.
- Financial Management: Maximised productivity through multi-skilling and flexible scheduling, achieving a 15% reduction in overtime costs while meeting all financial goals.
- Administration & Leadership: Acted as Executive Chef in absence for 6+ months. Updated Operations Manuals, enhancing inter-departmental communication efficiency by 25%.
EXECUTIVE CHEF
Ramada Encore by Wyndham Dar Es Salaam
Dar Es Salaam
01.2018 - 07.2020
- Culinary & Menu Management: Led kitchen brigade of 25 staff, engineering menus that boosted gross profit margins by 8% and increased banquet revenue by 30%.
- Financial & Operational Control: Managed $900K department budget and forecasting, reducing food waste by 22% while maintaining optimal staffing levels.
- Training & Compliance: Recruited and trained 18 team members. Ensured 100% compliance with health, safety, and food safety legislation with zero violations.
- Communication & Guest Relations: Improved guest feedback response time by 40%. Conducted monthly meetings that increased staff engagement scores by 20%.
EXECUTIVE SOUS CHEF
Royal Caribbean Cruise LTD
01.2015 - 01.2017
- Cost Control & Quality: Prevented $45,000 annual wastage and ensured 95% quality presentation scores. Trained 50+ staff on USPH and buffet standards.
- Standards & Compliance: Enforced ISM/ISO, SQM and USPH guidelines. Achieved 100% compliance in 4 consecutive USPH inspections.
- Led daily galley operations for 207 staff across 3 shifts, enhancing productivity by 18% through strategic scheduling.
- Monitored work hours, eliminating payroll errors and ensuring 100% adherence to cleaning schedules and equipment maintenance.
CHEF TOURNANT
Norwegian Cruise Line
01.2013 - 01.2015
- Food Production & Quality: Ensured fresh, high-quality food for over 3,000 guests daily, reducing food holding time by 25% while maintaining zero temperature violations.
- Team Development & Supervision: Coached 12 team members, achieving 99% punctuality, and conducted weekly training sessions that reduced mise en place errors by 30%.
- Operations & Reporting: Managed $200K inventory, reducing waste logs by 15% and identifying 20+ safety issues to prevent equipment downtime.
CHEF DE PARTIE
Hyatt Regency Dar Es Salaam, The Kilimanjaro
Dar Es Salaam
08.2011 - 05.2013
- Developed 40+ standard recipes, ensuring 96% accuracy in food costing and achieving 98% sanitation audit scores.
- Monitored 5 competitors and implemented HACCP procedures, enhancing stock control accuracy to 99%.
- Conducted daily briefings for 20+ staff and implemented training plans, reducing onboarding time by 25%.
COMMIS CHEF TO CHEF DE PARTIE
Kilimanjaro Hotel Kempinski
02.2008 - 07.2011
- CULINARY DEVELOPMENT: Contributed to development of 15+ new products, maintaining quality and hygiene standards that achieved 90% guest satisfaction.
- Worked efficiently under pressure during peak dining hours, maintaining composure and delivering consistent quality.
- Chopped, mixed, and prepared ingredients for line cooks during peak service times.
- OPERATIONAL SUPPORT: Coordinated ordering, forecasting, and inventory for 4 outlets, ensuring smooth operations for 400+ guests daily with 99% accuracy.
- Washed, peeled, and chopped food items in preparation for cooking.
Education
Master of Hotel and Restaurant Administration Management -
University of Nevada Las Vegas
Las Vegas01-2007
Bachelor of International Hospitality Management -
Taylor’s University
Subang Jaya,01-2004
Diploma - Culinary Arts
Taylor’s University
Subang Jaya,01-1999
Certificate - Culinary Arts - Food Production & Bakery
Hotel & Tourism Training Institute Tanzania (NCT)
dar es salaam01-1996
Skills
- Menu development
- Budget management
- Inventory control
- Food safety
- Culinary Innovation
- Event management
- Team leadership
- Customer service
- Problem Solving
- Opera
- Winhms
- BirchStreet
- POS
- IDS
- MS Office Suite
Certification
- STCW 95 - Crisis Management, First Aid, Fire Fighting, PST, PSSR, Marine Professional Training (MPT), 2015-01-01
- Safety Awareness & Crowd Management, Norwegian Cruise Line, 2014-01-01
- Certificate in Hygiene for Food Handlers, Diversey, 2013-01-01
- Certificate in Food Hygiene, Tanzania Industrial Research, 2008-01-01
- Certificate in Food Handler Sanitation, American Culinary Federation, 1997-01-01
- Certificate in Teaching English, University of Cambridge, 1997-01-01
Accomplishments
- Delivered $180,000/year in cost savings and reduced food waste by 18% via smart procurement.
- Managed F&B operations for Royal Court events serving 1,000-3,000 guests with 100% VIP satisfaction.
- Increased F&B sales by 25% and revenue by 22% through new menus for conferences, banquets, and à la carte.
- Achieved 95% guest satisfaction by launching online customer feedback system.
- Reduced food cost by 4.2% through menu engineering and strict cost control.
Languages
English
Swahili
Spanish
French
Custom
Available upon request
Timeline
EXECUTIVE CHEF
Royal Court Affair
01.2026 - Current
EXECUTIVE CHEF & F&B MANAGER / CULINARY DIRECTOR
Golden Tulip Dar City Center Hotel
01.2024 - 01.2026
EXECUTIVE CHEF
Crowne Plaza, An IHG Hotel Dar Es Salaam
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 - 07.2020
EXECUTIVE SOUS CHEF
Royal Caribbean Cruise LTD
01.2015 - 01.2017
CHEF TOURNANT
Norwegian Cruise Line
01.2013 - 01.2015
CHEF DE PARTIE
Hyatt Regency Dar Es Salaam, The Kilimanjaro
08.2011 - 05.2013
COMMIS CHEF TO CHEF DE PARTIE
Kilimanjaro Hotel Kempinski
02.2008 - 07.2011
Master of Hotel and Restaurant Administration Management -
University of Nevada Las Vegas
Bachelor of International Hospitality Management -
Taylor’s University
Diploma - Culinary Arts
Taylor’s University
Certificate - Culinary Arts - Food Production & Bakery
Hotel & Tourism Training Institute Tanzania (NCT)