CAREER OBJECTIVE

PERSONAL INFORMATION

Ibrahim Mohamed Yousry Ibrahim Ali

4 El Halakat St. Abu Qeer - Alexandria

+201146968567 +960 728-0544

Ibrayousry21@gmail.com

Gender: Male

Date of birth: 29/5/1995

Nationality: Egyptian

Marital Status : Single

Military Services: Fully Exempted

 With over 11 years of experience in the culinary industry, including seven years in a

leadership capacity, I am confident in my ability to excel as the Head Chef at your esteemed

establishment. I have a strong passion for creating innovative dishes, developing new

menus, and leading culinary teams to deliver exceptional dining experiences.

 At my current position as the Executive Sous Chef at a highly regarded fine dining

restaurant, I have honed my skills in menu development, food preparation, and staff

management. I have a proven track record of increasing guest satisfaction through the

effective supervision of kitchen operations and ensuring high-quality dishes that

consistently exceed expectations. I am well-versed in a variety of cooking techniques and am

highly proficient in maintaining stringent hygiene and sanitation standards in the kitchen.

 As the Head Chef, I plan to bring my commitment to culinary excellence, innovation, and

team leadership to create memorable dining experiences for our patrons. I am confident my

culinary expertise, dedication to customer satisfaction, and strong work ethic will make me a

valuable addition to your organization.

 I would highly appreciate the opportunity to meet with you to discuss my qualifications and

how they align with your organization’s needs. Thank you for considering my application. I

look forward to the opportunity to contribute to the continued success of your

establishment.

Sincerely

Ibrahim Youssry

 EDUCATION
  Bachelor of Financial and management sciences – Alexandria University

 Major : Business Management

 Grade : Good //

WORKING EXPERIENCE

 (2013 -- 2015) line chef at Jungle Restaurant

Duties / responsibilities :

 Prepares and cooks food according to instructions provided on food order slips or through
verbal directions; verifies the quality and quantity of all orders.

 Multitasks by cooking several different orders at once, ensuring that all items are prepared in
accordance with customer instructions.
  Maintains overall sanitation, health, cleanliness, and safety standards for food preparation
areas, cooking services, and dishes and utensils.

 Performs other related duties as assigned.

:Skills/Abilities

 Excellent verbal and written communication skills.

 Basic understanding of or ability to learn basic sanitation and regulations for workplace
safety.

 Basic understanding of or ability to learn food-handling techniques, preparation, and

cooking procedures.

 (1/2/2015 -- 31/5/2016) Commis² at Semiramis Intercontinental

Duties / responsibilities :

 To prepare, cook and serve food delegated as your responsibility, ensuring that the highest
possible quality is maintained and that agreed standards for food preparation and presentation
are met at all times under guidance from a DCDP / CDP .

 To carry out daily and weekly procedures, including temperature checks, food labeling/dating
and storage .

 To remove any hazards and make safe any defects in the kitchen or its equipment and report
any problems to a CDP or DCDP .

 To keep high standards of personal hygiene, clean uniform .

 To adhere to company procedures in regards to temperature checks, food labeling and dating,
cleaning schedules and hygiene regulations at all times ensuring that all records of such are
maintained .

 To assist with the acceptance and storage of deliveries and that all relevant company
procedures are adhered to .

 To be punctual for work and report directly to the manager on duty on arrival in the kitchen .

 To have an understanding of menu planning, the implementation of stock controls, the

importance of good stock management, and how this enables the kitchen to meet gross profit .

 To be familiar with the opening and closing procedures of the kitchen and carry them out as
rotated .

 (15/7/2016 -- 30/9/2017) Commis¹ at Four Seasons The First Residence

Duties / responsibilities :

 .Pleases customers by providing a pleasant dining experience

 Serves meals by reviewing recipes; assembling, combining, and cooking ingredients; and
maintaining a sanitary kitchen

 Executes cold food production in accordance with standards of plating guide

specifications.

 Attends to the detail and presentation of each order.

 Prepares ingredients by following recipes; slicing, cutting, chopping, mincing, stirring,
whipping, and mixing ingredients; adding seasonings; verifying taste; and plating meals.

 Completes hot meal preparation by grilling, sautéing, roasting, frying, and broiling
ingredients and assembling and refrigerating cold ingredients.

 Assists with orienting new employees to their work areas.

 (1/11/2017 -- 13/10/2019) Chef Departie at The Ritz-Carlton

Duties / responsibilities :

 Takes care of daily food preparation and duties assigned by the superiors to meet the
standard and the quality set by the Restaurant.

 Follows the instructions and recommendations from the immediate superiors to complete
the daily tasks.

 Coordinates daily tasks with the Sous Chef.

 Responsible to supervise junior chefs or commis.

 Able to estimate the daily production needs and checking the quality of raw and cooked food
products to ensure that standards are met.

 Ensure that the production, preparation and presentation of food are of the highest quality at
all times.

 Ensure highest levels of guest satisfaction, quality, operating and food costs on an ongoing
basis.

 Knowledge of all standard procedures and policies pertaining to food preparation, receiving,
storage and sanitation.

 Full awareness of all menu items, their recipes, methods of production and presentation
standards.

 Follows good preservation standards for the proper handling of all food products at the right
temperature.

 Operate and maintain all department equipment and reporting of malfunctioning.

 Ensure effective communication between staff by maintaining a secure and friendly working
environment.

 Establishing and maintaining effective inter-departmental working relationships.

 Have excellent knowledge of menu creation, whilst maintaining quality and controlling costs
in a volume food business.

 Personally responsible for hygiene, safety and correct use of equipment and utensils.

 Ability to produce own work in accordance with a deadline and to assist and encourage
others in achieving this aim.

 Checks periodically expiry dates and proper storage of food items in the section.

 Consults daily with Sous Chef and Executive chef on the daily requirements, functions and
also about any last minute events.

 Guides and trains the subordinates on a daily basis to ensure high motivation and
economical working environment.

 Should be able to set an example to others for personal hygiene and cleanliness on and off
duty.
  Daily feedback collection and reporting of issues as they arise.

 Assess quality control and adhere to hotels service standards.

 Carry out any other duties as required by management.

 (10/11/2019 -- 30/11/2021) Sous Chef at Frantzèn Restaurant *** 3 Michelin Starred

Duties / responsibilities :

 Develop new menu options based on seasonal changes and customer demand.

 Assist with the preparation and planning of meal designs.

 Ensure that kitchen activities operate in a timely manners.

  Resolve customer problems and concerns personally.

 Monitor and record inventory, and if necessary, order new supplies.

 Provide support to junior kitchen employees with various tasks including line cooking, food
preparation, and dish plating.

 Recruit and train new kitchen employees to meet restaurant and kitchen standards.

 Create schedules for kitchen employees and evaluate their performance.

 Adhere to and implement sanitation regulations and safety regulations.

 Manage the kitchen team in the executive chef's absence

 (1/2022 -- 20/2/2023) Senior Sous Chef at Prestige hotel at Domina CoralBay

Duties / responsibilities :

 work closely with the Executive Chef to manage aspects of the kitchen to deliver an excellent Guest
and Member experience. A Sous Chef will also be required to manage food provisions, assist with
guest queries, and control costs Specifically, you will be responsible for performing the following
tasks to the highest standards.

 Manage all aspects of the kitchen including operational, quality and administrative functions.

 Manage the provision of food to Food and Beverage outlets and taking action where necessary to

ensure compliance with current legislation.

 Assist in positive outcomes from guest queries in a timely and efficient manner.
  Ensure food stuffs are of a good quality and stored correctly.

 Contribute to menu creation by responding and incorporating Guest feedback.

 Ensure the consistent production of high quality food through all hotel food outlets.

 Ensure resources support the business needs through the effective management of working rotations.

 Support brand standards through the training and assessment of the Team.

 Manage the kitchen brigade effectively to ensure a well-organized, motivated Team.

 Control costs without compromising standards, improving gross profit margins and other

departmental

 (25/3/2023 – 30/4/2024) Executive Sous Chef at Creek El-Gouna Hotel

Duties / responsibilities :

 Reporting on daily activities of BOH cast members to Executive Chef.

 Openly communicating with Executive Chef & Sous Chefs daily concerning operations, budgetary

compliance and SOPs.

 Responsible for employee scheduling, planning, directing work.

 Responsible for menu planning and development and implementation thereof.

 Daily preparation of food during assigned shift.

 Test new products and recipes as trends and business levels dictate.

 Responsible for assisting in maintaining budgets within guidelines.

 Responsible for all food purchases, ensuring quality, and menu specifications through use of

standard operating procedures.

 Responsible for purchases of small wares and day-to-day operating supplies.

 Review food and labor costs of the entire food operation with the Executive Chef.

 Continually review kitchen operations for improvements in the food production area.

 Observes workers engaged in preparing, portioning, and garnishing foods to ensure that methods of

cooking and garnishing and sizes of portions are as prescribed.

 Monitors HACCP compliance.

 Gives instructions to cooking personnel in fine points of cooking, as well as providing training.

 Interviews, hires, trains, evaluating employee performance, rewarding and disciplining employees.

 Addressing complaints and resolving problems.

 Cooks and carves meats, and prepares dishes, such as sauces, during rush periods and for banquets

and other social functions.

 Assumes responsibility for kitchen in absence of Executive Chef.

 Follow established company and departmental standards for personal appearance and behavior.

 Ensures Serve Safe compliance.

(Consultation) Executive Consultant Chef at M Squared For Hospitality Services

Duties / Responsibilities

 Plan and direct food preparation and culinary activities

 Modify menus or create new ones that meet quality standards

 Estimate food requirements and food/labor costs

 Supervise kitchen staff’s activities

 Arrange for equipment purchases and repairs

  Recruit and manage kitchen staff

 Rectify arising problems or complaints

 Give prepared plates the “final touch”

 Perform administrative duties

 Comply with nutrition and sanitation regulations and safety standards

 Keep time and payroll records

 Maintain a positive and professional approach with coworkers and customers

(Consultation) Executive Consulting Chef Ricchi Restaurant

Duties / Responsibilities

 Establishing SOP , OS&E , FF&E

 Establishing HACCP , ISO 22000 , FOOD SAFETY planning

 Plan and direct food preparation and culinary activities

 Modify menus or create new ones that meet quality standards

 Estimate food requirements and food/labor costs

 Supervise kitchen staff’s activities

 Arrange for equipment purchases and repairs

 Recruit and manage kitchen staff

 Rectify arising problems or complaints

 Give prepared plates the “final touch”

  Perform administrative duties

 Comply with nutrition and sanitation regulations and safety standards

(1/6/2024 – till now) Head Cheat Naladhu Private Island Anantara Maldives Resort

Operations and Product Quality

 Control labor and operating expenses through effective scheduling, budgeting,

purchasing decisions, and inventory control.

 Develop a positive working relationship with all subordinates to facilitate a team-

oriented atmosphere.

 Ensure that the company’s standards are maintained in all areas.

 Regularly communicate with the Executive Chef regarding culinary matters.

 Continuously review the operation and make recommendations on how to enhance

the product to the Executive Chef/ Director of culinary.

  Departmental Leadership – with the Director of culinary / Executive Chef / Executive
Sous Chef

 Ensure that that Kitchen professionals are fully aware of hotel F&B strategy, and that

their products meet these requirement Direct and coordinate the daily activities

 Coach and guide new members of the team, putting in place proper orientation

training and ongoing training and development for team members.

 Manage relationships and contracts with suppliers.

 Support and facilitate staff participation in local, national and international

competitions.

 Health, Hygiene & Safety Maintain the highest standards of Food Hygiene, and
adherence with all Health and Safety standards.

 Report and take appropriate action to correct any health or safety hazard.
 Liaise with Engineering regarding maintenance and repairs of equipment

Check and ensure the proper storage of raw and processed food items including the
condition of food in freezers.

 Instruct staff on all emergency measures in case of accident and have a first aid kit

available and stocked in the kitchens, in collaboration with hotel’s clinic

Job Description:

 Proficiency at Italian Culinary Art

 French Cuisine Cooking methods
 Proficiency at Oriental Cuisine
 Gastronomic Techniques
 Fine Dining Menu Planning
 Molecule cuisine
 Wine Maker & Sommelier
 Butchery Techniques
 Dry Aging & Curing
 Recipe Developing Pricing & Costing

TRAINING EXPERIENCE
  FRENCH CUISINE Principles
 ITALIAN CULINARY ART
 Haute Cuisine
 Sous Vide Techniques
 Modern Cuisine Sauces based on integrated flavours
 HACCP & FOOD SAFETY
 Noma Courses For Fermenting Sauces ( The Best Restaurant 2020 )
 Infusing Aromas
 Contemporary plating
 Sustainable Cookin

COURSES & ACTIVITIES

 Entrepreneurship Management
 Risk Management Stock Investment
 Food Safety & ISO 22000
 How to prepare 3 main dishes from GREEK Kitchen
 How to prepare 3 main dishes for the competition
 Menu planning principles
 Sauces and Stocks
 cooking Method
 Salumi & Charcuterie

PERSONAL SKILLS

Mother tongue: ARABIC The Native

Other languages:
 ENGLISH (Fluent Understood-Spoken-Written)
 ESPANOL (Good Understood-Spoken-Written)
 ITALIANO (Fair Understood-Spoken-Written)

COMPUTER SKILLS

 Excellent command of Microsoft Office.

 Surfing Internet and gathering Information

OTHER SKILLS
  Proficiency in Hotel Services and Cuisine
 Very Good Communication and Presentation Skills
 Time Management skills
 High leadership skills
 Team work Skills
 Problem Solving & Creative Thinking
 Highly Enthusiastic

INTERESTS

 Cuisine
 Management Science
 Gymnastic
 Travelling
 Food photography

(REFERENCES ARE AVAILABLE UPON REQUEST)