Ibrahim Hussein
Hayes,London
Summary
Accomplished culinary professional with extensive experience in kitchen management, food preparation, and quality control. Demonstrates exceptional skills in multitasking, equipment maintenance, and inventory management. Proven track record in recipe and menu development, supplier negotiations, and restaurant openings. Adept at enforcing food hygiene standards and ensuring food safety awareness. Strong leadership abilities with a focus on staff training, performance assessments, and process improvements. Career goal: to leverage expertise in food science and kitchen operations to drive excellence in high-volume culinary environments.
Talented Head Chef with sound knowledge of food preparation and restaurant management. Solid understanding of managing personnel activity in hospitality industry. Exceptional communication skills with ability to give clear instructions to subordinates. Organised and reliable with outstanding menu creation capabilities.
Overview
10
10
years of professional experience
2
2
years of post-secondary education
Work History
Head chef
comptoir libanais
London, united kingdom
05.2015 - 11.2024
- Improved kitchen efficiency by streamlining cooking processes.
- Implemented new recipes for enhanced menu diversity.
- Managed all aspects of the kitchen, ensuring smooth operation.
- Instituted a rotation system to minimise food waste.
- Ensured high-quality dishes with meticulous attention to detail.
- Maintained exemplary hygiene standards in the kitchen area.
- Trained junior staff for optimal performance and skill development.
- Collaborated with suppliers for fresh and quality ingredients procurement.
- Adhered to strict dietary guidelines from customers, ensuring satisfaction.
- Coordinated with front-of-house staff to ensure seamless service delivery.
- Established strong rapport with team members through effective communication skills.
- Developed seasonal menus to offer variety and freshness in dishes served.
- Monitored inventory levels, ensured timely replenishment of stock.
- Directed the preparation of special dishes for events and holidays.
- Demonstrated culinary expertise in various cuisines whilst maintaining authenticity.
- Upheld health and safety regulations at all times in the kitchen.
- Assisted restaurant manager in cost control strategies implementation.
- Delivered consistently tasty meals by adhering to recipe instructions.
- Oversaw quality control measures, maintained consistency across all dishes served.
- Properly handled and stored raw ingredients, minimising illness and cross-contamination risks.
- Maintained well-organised mise en place, ensuring efficient and consistent kitchen workspaces.
- Prevented cross-contamination by thoroughly cleaning and sanitising utensils, pans and surfaces.
- Inventoried food, ingredient and supply stock to prepare and plan vendor orders.
- Oversaw chefs, cooks and kitchen support staff to run smooth operation.
- Monitored kitchen operations to spot and correct issues impacting team performance or quality.
- Set kitchen standards governing cooking procedures, garnishes and food presentation.
- Followed health and safety guidelines to keep food storage safe, prevent spoilage and minimise cross-contamination risks.
- Responded to dietary concerns and food allergies, creating dishes that met customer needs and palates.
- Worked with front of house team to coordinate fast, fresh deliveries in line with professional reputation.
- Reduced customer complaints by enforcing strict quality control procedures.
- Coordinated recruitment and training of kitchen staff to develop high-performing team.
- Handled and stored food with proper methods to eliminate illness risks and prevent cross-contamination.
- Cleaned and serviced kitchen appliances, maintaining good working order of grills, stoves and ovens.
- Applied culinary expertise toward development of seasoned, complex and speciality foods.
Education
Higher National Diploma - IT net work engineer and telecommunication system
St Patrick's College
London 03.2013 - 03.2015
Skills
- Multitasking
- Equipment Maintenance
- Food preparation
- Meal preparation
- Leadership
- Quality Control
- Inventory control
- Inventory management
- Quality Assurance
- Just In Time stock control
- Engaging leadership style
- Kitchen team training
- Heat control
- Food science
- Food hygiene enforcement
- Kitchen team resource planning
- Kitchen hygiene
- Supplier negotiations
- Stock rotation
- Restaurant openings
- Recipe and menu development
- Food preparation techniques
- Inventory rotation
- Food allergen data analysis
- Process improvements
- Staff leadership
- Kitchen management
- Knife handling
- Performance assessments
- Employee training and development
- Purchasing decision-making
- Food health and safety
- Grilling
- Cooking
- Food inventories
- Kitchen equipment and tools
- Grilling and deep frying skills
- Quality Control Analysis
- Food Hygiene
- Kitchen equipment operation
- Portion and cost control
- Produce purchasing
- Food safety awareness
- Cleaning and sanitizing methods
Affiliations
- Reading
- playing and watching football
Languages
Arabic
Fluent
English
Fluent
Accomplishments
I won best Talent Chef of the year in 2017
Timeline
Head chef
comptoir libanais
05.2015 - 11.2024
Higher National Diploma - IT net work engineer and telecommunication system
St Patrick's College
03.2013 - 03.2015
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