Opera ,Material Control, POS and Office Program
Ahmed Radwan
Executive Chef
Summary
High-performing Chef offering [23] years of restaurant experience. Excellent communication, leadership and problem-solving skills. Talent for building streamlined, cohesive teams. Forward-thinking professional offering more than 15 years of experience working in fast-paced kitchens. Skilled at staying focused and productive in high-stress situations and maintaining calmness in busy times. Excellent and proven skills. Talented kitchen leader and team motivator successful at maintaining staff focus and productivity in high-volume, fast-paced operations. Experienced with international and Middle Eastern cuisines, sourcing ingredients, controlling budgets and boosting restaurant profiles. Conversational Arabic and English skills. Top-notch professional with expertise in menu development, kitchen management and staff training. Creates unique and delicious dishes while controlling food and labor costs. Collaborative and committed to seeking feedback from customers and staff to improve kitchen workflows. High-performing individual with solid background in culinary arts. Skilled in creating innovative and delicious dishes while managing kitchen staff and inventory. Efficient and committed to keeping high standards of food safety and sanitation. Meticulous Executive Chef eager to create unique and delicious dishes. Strong communication and interpersonal skills with good understanding of seamless dining experience for customers. Creative and dedicated to staying up-to-date with food trends. To seek and maintain full-time position that offers professional challenges utilizing interpersonal skills, excellent time management and problem-solving skills. Organized and dependable candidate successful at managing multiple priorities with a positive attitude. Willingness to take on added responsibilities to meet team goals. Hardworking and passionate job seeker with strong organizational skills eager to secure entry-level Executive Chef position. Ready to help team achieve company goals. Detail-oriented team player with strong organizational skills. Ability to handle multiple projects simultaneously with a high degree of accuracy.
Overview
21
21
years of professional experience
4
4
years of post-secondary education
1
1
Certification
Work History
Executive Chef
Sumac Lebanese Restaurant Group
Hong Kong Island
09.2022 - Current
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Planned promotional menu additions based on seasonal pricing and product availability.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Generated employee schedules and work assignments and determined appropriate compensation rates.
- Oversaw business operations, inventory control, and customer service for restaurant.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Requisitioned food, selected and developed recipes and standardized production recipes for consistent quality.
- Coordinated employee schedules and developed staff teams to boost productivity.
- Modernized work processes to reduce guest wait times and boost daily output.
- Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
- Interacted with guests to obtain feedback on product quality and service levels.
- Coordinated with team members to prepare orders on time.
- Developed and remained accountable for safety, quality, consistency and adherence to standards.
- Evaluated food products to verify freshness and quality.
- Developed new recipes and flavor combinations to enhance customer dining experience.
- Inspected kitchens to observe food preparation quality and service, food appearance, and cleanliness of production and service areas.
- Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
- Trained and managed kitchen personnel and supervised related culinary activity.
- Assisted with menu development and planning.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Developed close relationships with suppliers to source best ingredients.
- Monitored food production to verify quality and consistency.
- Implemented food cost and waste reduction initiatives to save money.
- Disciplined and dedicated to meeting high-quality standards.
- Modified recipes to accommodate dietary restrictions and allergies.
Executive Chef
Acme Fine Dining Middle Eastern Cuisine
Hong Kong Island
12.2021 - 08.2022
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Planned promotional menu additions based on seasonal pricing and product availability.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Oversaw business operations, inventory control, and customer service for restaurant.
- Generated employee schedules and work assignments and determined appropriate compensation rates.
- Requisitioned food, selected and developed recipes and standardized production recipes for consistent quality.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
- Interacted with guests to obtain feedback on product quality and service levels.
Executive Chef
New Giza Sport Club , City View Club House and NGS Golf Club House
Egypt
08.2018 - 11.2021
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Generated employee schedules and work assignments and determined appropriate compensation rates.
- Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
- Planned promotional menu additions based on seasonal pricing and product availability.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Oversaw business operations, inventory control, and customer service for restaurant.
- Interacted with guests to obtain feedback on product quality and service levels.
- Coordinated employee schedules and developed staff teams to boost productivity.
- Requisitioned food, selected and developed recipes and standardized production recipes for consistent quality.
- Assisted with menu development and planning.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Developed new recipes and flavor combinations to enhance customer dining experience.
- Utilized culinary techniques to create visually appealing dishes.
- Monitored food production to verify quality and consistency.
- Participated in food tastings and taste tests.
- Coordinated with team members to prepare orders on time.
- Developed close relationships with suppliers to source best ingredients.
- Implemented food cost and waste reduction initiatives to save money.
- Implemented successful cross-marketing strategies such as food and wine pairings.
- Inspected kitchens to observe food preparation quality and service, food appearance, and cleanliness of production and service areas.
- Disciplined and dedicated to meeting high-quality standards.
- Trained and managed kitchen personnel and supervised related culinary activity.
- Evaluated food products to verify freshness and quality.
- Modified recipes to accommodate dietary restrictions and allergies.
- Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
- Developed and remained accountable for safety, quality, consistency and adherence to standards.
- Set up and broke down kitchen for service.
Head Chef
Uptown Cairo Emaar Misr Hospitality Group (Uptown Cairo-Mivida Club House)
Egypt
07.2011 - 09.2018
- Arranged for kitchen equipment maintenance and repair when needed.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Created recipes and prepared advanced dishes.
- Placed orders to restock items before supplies ran out.
- Developed and cooked memorable dishes that brought new customers into establishment.
- Maintained well-organized mise en place to keep work consistent.
- Collaborated with vendors and suppliers to obtain quality recipe ingredients while adhering to company budgets.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Obtained fresh, local ingredients to lower grocery costs.
- Mentored kitchen staff to prepare each for demanding roles.
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Cooked memorable dishes that brought new customers into establishment.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Modernized work processes to reduce guest wait times and boost daily output.
Chef De Partie
Inter-Continental El Riyadh Saudi Arabia
Kingdom of Saudi Arabia
02.2010 - 11.2010
- Maintained well-organized mise en place to keep work consistent.
- Mentored kitchen staff to prepare each for demanding roles.
- Collaborated with vendors and suppliers to obtain quality recipe ingredients while adhering to company budgets.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Acted as head chef when required to maintain continuity of service and quality.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
- Sliced fruit and vegetables for salads, entrees and desserts and stored in crisper.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Prepared items for roasting, sautéing, frying and baking.
- Planned promotional menu additions based on seasonal pricing and product availability.
- Sanitized all counters properly to prevent food-borne illness.
- Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
- Modernized work processes to reduce guest wait times and boost daily output.
- Operated all kitchen equipment safely to prevent injuries.
- Cooked memorable dishes that brought new customers into establishment.
- Plated meals paying special attention to garnishes and overall presentation.
- Rotated stock to use items before expiration date.
- Complied with portion and serving sizes as per restaurant standards.
1st Cook
Pyramids Park Cairo Resort
Egypt
02.2008 - 02.2010
- Communicated closely with servers to fully understand special orders for customers.
- Maintained well-stocked stations with supplies and spices for maximum productivity.
- Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
- Took food orders from cashiers and cooked items quickly to complete order items together and serve hot.
- Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
- Prepared food items in compliance with recipes and portioning control guidelines.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation.
- Checked for quality, kept track of old and new items and rotated stock to confirm freshness of food and ingredients.
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
- Seasoned and cooked food according to recipes or personal judgment and experience.
- Maintained clean and organized work areas at all times to bring safety and quality to food preparation process.
Demi Chef De Partie
Crown Plaza Kuwait Hotel
Kuwait
01.2007 - 06.2007
- Communicated closely with servers to fully understand special orders for customers.
- Maintained well-stocked stations with supplies and spices for maximum productivity.
- Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
- Took food orders from cashiers and cooked items quickly to complete order items together and serve hot.
- Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
- Prepared food items in compliance with recipes and portioning control guidelines.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation.
- Collaborated with staff members to create meals for large banquets.
- Mentored kitchen staff to prepare each for demanding roles.
- Assisted with development of new menu items, researching and workshopping recipes compatible with existing menu.
- Reduced costs and losses through regular rotation of fresh food items and employment of waste-reduction food prep techniques.
- Planned and directed high-volume food preparation in fast-paced environment.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Acted as head chef when required to maintain continuity of service and quality.
1st Cook
Inter-Continental Resort Cairo
Egypt
06.2003 - 04.2006
- Communicated closely with servers to fully understand special orders for customers.
- Maintained well-stocked stations with supplies and spices for maximum productivity.
- Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
- Took food orders from cashiers and cooked items quickly to complete order items together and serve hot.
2nd Cook
Inter-Continental Resort Cairo
Egypt
11.2002 - 06.2003
- Prepared food items in compliance with recipes and portioning control guidelines.
- Took food orders from cashiers and cooked items quickly to complete order items together and serve hot.
- Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
2nd Cook
Inter-Continental Resort Cairo
Egypt
04.2000 - 08.2002
- Prepared food items in compliance with recipes and portioning control guidelines.
- Took food orders from cashiers and cooked items quickly to complete order items together and serve hot.
- Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
Trainee
Le Meridian Hotel Cairo
Egypt
12.1999 - 12.2000
- Attended training courses to build understanding of processes, techniques, and industry.
- Learned new materials, processes, and programs quickly.
- Produced letters and memoranda to inform stakeholders of business decisions.
- Adhered to corporate data confidentiality rules, mitigating breaches.
Education
Bachelor of Commerce - Business Management
Ain- Shams University Cairo
Egypt-Cairo 09.2005 - 09.2009
Skills
Forecasting and planning
undefinedAccomplishments
- Re-designed kitchen stations and equipment placement which increased productivity and enhanced workflow processes.
- Emaar Misr Cooking Compilation in [2015] for won the first place in the cooking competition as the best presented dishes .
- Ensured safe and efficient kitchen operations while managing a BOH staff of 65.
- Oversaw foodservice operations for 5-star inter-continental hotels
- Reduced food costs by 35% by sourcing and securing new Raw Material supplier.
- Designed whole new menu, including meal selections, beverages and pricing.
- Resolved product issue through consumer testing.
- Used Microsoft Excel to develop inventory tracking spreadsheets.
- Supervised team of 65 staff members.
Software
Certification
[Cost control] Training - [one week]
Football
I used to practice goalkeepier at university level and joined the Intercontinental Hotels team
Timeline
Executive Chef
Sumac Lebanese Restaurant Group
09.2022 - Current
Executive Chef
Acme Fine Dining Middle Eastern Cuisine
12.2021 - 08.2022
Executive Chef
New Giza Sport Club , City View Club House and NGS Golf Club House
08.2018 - 11.2021
[Cost control] Training - [one week]
04-2014
Head Chef
Uptown Cairo Emaar Misr Hospitality Group (Uptown Cairo-Mivida Club House)
07.2011 - 09.2018
Chef De Partie
Inter-Continental El Riyadh Saudi Arabia
02.2010 - 11.2010
1st Cook
Pyramids Park Cairo Resort
02.2008 - 02.2010
Demi Chef De Partie
Crown Plaza Kuwait Hotel
01.2007 - 06.2007
Bachelor of Commerce - Business Management
Ain- Shams University Cairo
09.2005 - 09.2009
1st Cook
Inter-Continental Resort Cairo
06.2003 - 04.2006
2nd Cook
Inter-Continental Resort Cairo
11.2002 - 06.2003
2nd Cook
Inter-Continental Resort Cairo
04.2000 - 08.2002
Trainee
Le Meridian Hotel Cairo
12.1999 - 12.2000
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