Mohamad Youssef
Khobar,Saudia Arabia
Summary
Culinary professional with extensive experience in fine dining and kitchen management. Expertise in ingredient selection, menu planning, and creating signature dishes. Proficient in budget forecasting and spoilage prevention to enhance kitchen efficiency. Strong leadership skills with a focus on team mentorship and process optimization.
Overview
2
2
Languages
21
21
years of professional experience
Work History
Head Chef
شركة الينابيع الصافية للوكالات و التجارة المحدودة
Khobar, Saudia Arabia
09.2021 - Current
- Produced high-quality, fresh plates during peak service periods to meet customer demand.
- Monitored kitchen line processes to keep quality, quantity, and presentation consistent.
- Achieved targets for staff safety, sanitation, and correct food handling storage.
- Hired and trained kitchen staff to build a skilled service team.
- Trained junior chefs in culinary techniques, enhancing overall kitchen efficiency and team skill level.
- Developed seasonal promotional menus that effectively aligned pricing with kitchen spending goals.
- Collaborated with catering teams to prepare meals for events up to 200 guests.
- Forecasted kitchen supply needs to estimate quantities and reduce wastage.
- Inventoried ingredient and supply stock to plan vendor orders effectively.
- Prevented cross-contamination by cleaning and sanitising utensils, pans, and surfaces thoroughly.
- Verified quality and quantity of delivery contents upon arrival. on arrival to verify product quality and quantity.
- Arranged regular equipment maintenance and servicing to keep machinery functional.
Chef Trainer
Kempinski Summer Land Beirut Hotel
Beirut, Lebanon
07.2017 - 08.2020
- Created repeatable menus for events and seasonal promotions to streamline preparation and enhance customer satisfaction.
- Collaborated with head chef to plan seasonal event menus daily.
- Used market trend knowledge to broaden menu variety for more customers.
- Planned promotional menu additions using seasonal pricing and product availability.
- Calculated dish costs to optimise menu profitability while ensuring value for customers.
- Executed mise en place for smooth service and on-time meal delivery.
- Monitored line production to keep consistent quality throughout each service.
- Followed portion and serving standards to control costs and quality.
- Plated completed meals with careful presentation and daily portion control.
- Maintained cleanliness of preparation areas for efficient workflow.
- Prepared produce and packed food to meet tight turnaround times.
- Designed appealing food displays to attract customer purchases and enhance overall dining experience.
- Organised food sections for customer service during peak hours.
- Managed food use with first-in first-out to reduce waste and control inventory.
- Removed expired items and composted waste, recycling packaging materials.
- Inspected freezers and refrigerators to confirm storage and temperatures.
- Sanitised counters and utensils for handling raw meat, eggs, fish.
- Followed health and safety guidelines to prevent spoilage and cross-contamination.
3rd Commis Chef
Cosmos Diner
Beshamoun, Lebanon
02.2014 - 02.2017
- Managed food flow during busy shifts to ensure timely service and enhance customer experience.
- Follow recipe cards closely to complete preparation using agreed kitchen procedures.
- Cook and plate dishes according to standardised recipe card instructions.
- Maintain consistent food quality to support positive customer satisfaction outcomes.
- Check quantity and presentation for each item before sending to service.
- Organise the preparation area to streamline workflow during peak service periods.
- Arranged cooking stations to enhance efficiency during service. to streamline workflow during peak service periods.
- Comply with food safety regulations during every prep, cook, and storage step.
- Maintain cleanliness and hygiene by completing required kitchen sanitation tasks.
- Minimise food waste by tracking portions and preparing only necessary amounts.
- Monitored ingredient expenses to maintain budget adherence and minimise waste.
- Develop cooking techniques by assisting senior chefs during daily prep work.
- Participated in culinary workshops to stay current with industry innovations and improve skill set.
Commis Chef
Crimson Ash
Beshamoun, Lebanon
06.2013 - 09.2013
- Prepare meals on time to raise customer satisfaction.
- Follow recipes carefully to keep dish quality consistent.
- Assisted senior chefs to enhance service delivery speed.
- Maintain clean, organised work areas to improve kitchen efficiency.
- Follow health and safety guidelines to keep a safe kitchen.
- Contribute to dish development to expand menu variety.
- Arranged storage areas to ensure quick access to ingredients during busy shifts. to access ingredients quickly during rush periods.
- Perform daily inventory checks to prevent ingredient shortages.
- Implemented waste management strategies to minimise kitchen waste. to help reduce restaurant costs.
Line Cook
Fish House
Beirut, Lebanon
08.2011 - 03.2013
- Followed recipe specifications to prepare high volumes of orders daily.
- Plated completed meals with focus on presentation and portion control.
- Met portion and serving-size standards while controlling kitchen costs.
- Utilised FIFO rotation for food stock management, minimising waste.
- Sanitised counters and utensils used for raw meat, eggs and fish.
- Accommodated special customer requests for dietary needs, enhancing satisfaction and safety.
- Maintained clean, safe workstations through strict safety and hygiene routines.
- Cleared expired items from kitchen storage to support food hygiene.
- Followed recipes exactly for ingredient quantities, cooking methods and timing.
- Assisted qualified chefs in various cuisines and station practices.
- Refined recipes by testing new dishes and incorporating customer feedback.
- Planned promotional menu additions using seasonal pricing and available stock.
- Used market trends to improve menu choices based on customer preferences.
- Completed daily opening and closing duties to support kitchen operations.
Trainee Cook
McDonald's
Beirut, Lebanon
02.2006 - 04.2008
- Prepared ingredients and set up food preparation areas for steady workflow.
- Followed food quality constraints and industry best practices for guest satisfaction.
- Used kitchen equipment following instructions and safety protocols for quality performance.
- Cleaned and organised kitchen stations to uphold hygiene standards and support team workflow.
- Washed and sanitised cutlery and crockery using industrial dishwashers and manual methods to ensure hygiene standards. using industrial dishwashers and manual methods for hygiene standards.
- Monitored stock dates and rotated items to ensure food safety and minimise spoilage.
- Rotated stock using first-in first-out method to maintain food safety and hygiene compliance.
- Prioritised and managed multiple tasks during busy kitchen periods for smooth operations.
Education
Diploma of Higher Education - Hospitality - Tourism Managment
Matn University College
Beirut, Lebanon01-2026
Certificate of Higher Education - Food and Beverages
C.I.S. Collage
Beirut, Lebanon01-2009
Skills
- Culinary techniques and fine dining expertise
- Ingredient selection and menu planning
- Signature dish creation
- Forecasting and budget management
- Spoilage prevention
- Kitchen management and workflow optimization
- Process optimization and scheduling
- Team mentorship and engaging leadership
- New kitchen setup
Languages
Arabic
Proficient
C2
English
Advanced
C1
Timeline
Head Chef
شركة الينابيع الصافية للوكالات و التجارة المحدودة
09.2021 - Current
Chef Trainer
Kempinski Summer Land Beirut Hotel
07.2017 - 08.2020
3rd Commis Chef
Cosmos Diner
02.2014 - 02.2017
Commis Chef
Crimson Ash
06.2013 - 09.2013
Line Cook
Fish House
08.2011 - 03.2013
Trainee Cook
McDonald's
02.2006 - 04.2008
Diploma of Higher Education - Hospitality - Tourism Managment
Matn University College
Certificate of Higher Education - Food and Beverages
C.I.S. Collage