Mostafa Kasem
London,London
Summary
Dedicated Kitchen Professional experienced in food preparation, presentation, and kitchen management. Delivered high-quality dishes while enforcing strict safety and performance standards, successfully motivating teams in fast-paced environments. Implemented efficient kitchen processes and developed innovative recipes that received positive client feedback.
Overview
3
3
Languages
1
1
Certification
21
21
years of professional experience
Work History
Senior Chef de Partie
Host Staffing
London, London
03.2025 - Current
- Offered right training and optimum guidance to junior chefs and trainees.
- Followed strict health and safety guidelines in kitchen.
- Conducted regular performance reviews for kitchen staff, setting objectives and offering constructive feedback to foster professional growth.
- Prepared and cooked high quality food following recipes and menu guidelines.
- Worked with sous chef to manage day-to-day rostering of catering team.
- Mastered [Type] station during peak hours, ensuring efficient service delivery. and expertly handled high volume of orders.
- Managed team of [Number] junior chefs and porters.
- Completed regular inspections of work and food quality to verify conformance with specifications.
- Prepared ingredients before service, including peeling vegetables, washing salad, creating spices and chopping meat.
- Coordinated kitchen operations during service, effectively managing the flow of dishes to meet rigorous service timelines.
- Conducted regular stock counts of ingredients and kitchen supplies, ordering low stocks when needed.
- Partnered with wait staff to deliver delicious cuisine and uphold establishment reputation.
- Prepared fruit and vegetables by slicing them for various menu items, ensuring freshness and quality. for various menu items and stored for later use at proper temperatures.
- Developed and maintained positive working relationships with all kitchen and restaurant staff, fostering a harmonious and productive workplace.
- Planned dishes to reduce food costs and maximise gross profits.
- Assisted chefs in preparing extravagant dishes for breakfast, lunchtime and dinner sittings.
- Upheld standards by assessing ingredient quality and final products.
Senior chef de partie/Sous chef
Change hospitality
London, London
07.2015 - Current
- Followed strict health and safety guidelines in kitchen.
- Managed kitchen waste control, monitoring waste to reevaluate portion sizes and recommend actions to head chef.
- Prepared a wide variety of complex dishes, including starters, mains and desserts, finishing to first-class standards.
- Crafted bespoke menus for private dining events and weddings, tailoring offerings to exceed guest expectations and secure repeat business.
- Managed team of 6 junior chefs and porters.
- Butchered meat to minimise wastage and deliver quality cuts.
- Monitored kitchen expenses and waste, implementing cost-saving measures to improve profitability without affecting output.
- Incorporated fresh, seasonal ingredients from local producers, reducing carbon footprint and increasing variability in menu offerings.
- Prepared a wide range of dishes, adhering to menu specifications and quality standards, enhancing customer satisfaction.
- Collaborated with the head chef to develop new menu items, incorporating seasonal ingredients and innovative cooking techniques.
- Led by example, upholding high standards of professionalism, punctuality, and personal presentation in the kitchen.
- Coordinated with front-of-house staff to ensure timely preparation and delivery of dishes, enhancing dining experience and customer satisfaction.
- Prepared ingredients before service, including peeling vegetables, washing salad, creating spices and chopping meat.
- Cooked for [Number]-cover restaurant, delivering consistent quality cuisine.
- Maintained high standards of kitchen hygiene, cleanliness, and organisation, meeting rigorous health and safety guidelines.
- Completed regular inspections of work and food quality to verify conformance with specifications.
Chef de Partie
the Orangery at Kensington park
London, London
01.2014 - 06.2015
- Maintained high standards of kitchen hygiene, cleanliness, and organisation, meeting rigorous health and safety guidelines.
- Prepared and cooked high quality food following recipes and menu guidelines.
- Followed strict health and safety guidelines in kitchen.
- Enforced health and safety standards for food storage, preparation and handling.
- Worked with sous chef to manage day-to-day rostering of catering team.
- Monitored food temperatures during storage and cooking to comply with health and safety regulations, reducing risk of foodborne illnesses.
- Cleaned counters with sanitising agents to prevent food-borne illness.
- Helped prevent waste of food of any kind and overproduction of mis-en-place.
Head pizza chef
Hoxton 7
London, London
04.2011 - 05.2014
- Prepared a variety of high-quality pizzas, adhering to traditional and contemporary recipes.
- Kept food preparation areas sanitised for excellent hygiene standards.
- Completed daily checklists of tasks to meet health codes and maintain clean space.
- Maintained a clean and organised kitchen environment, following rigorous hygiene standards.
- Maintained equipment, ensuring ovens and kitchen tools were in optimal condition for daily operations.
- Prepped, sealed and refrigerated salad items to maintain freshness.
- Arranged stored produce in date order to reduce kitchen waste.
- Assisted in menu design and pricing, balancing creativity with cost-effectiveness to meet business objectives.
- Managed ingredient inventory, conducted regular stock checks, and placed orders to avoid shortages.
- Cleaned cooking equipment between uses to minimise build-up and prevent cross-contamination.
- Utilised a wood-fired oven, mastering the technique to enhance the flavour profile of pizzas.
- Ordered fresh ingredient deliveries to meet stock demand.
- Handled customer queries regarding menu items, offering recommendations based on preferences and dietary restrictions.
- Weighed ingredients accurately to avoid recipe errors and reduce waste.
- Analysed customer reviews to identify areas for improvement, implementing changes to boost satisfaction levels.
Pizza Chef
Bunga Bunga pizzeria
London, London
07.2010 - 02.2011
- Prepared a variety of high-quality pizzas, adhering to traditional and contemporary recipes.
- Completed daily checklists of tasks to meet health codes and maintain clean space.
- Kept food preparation areas sanitised for excellent hygiene standards.
- Prepped, sealed and refrigerated salad items to maintain freshness.
- Arranged stored produce in date order to reduce kitchen waste.
- Ordered fresh ingredient deliveries to meet stock demand.
- Handled customer queries regarding menu items, offering recommendations based on preferences and dietary restrictions.
- Pre-cooked certain menu items and reheated for customers at time of order.
- Managed ingredient inventory, conducted regular stock checks, and placed orders to avoid shortages.
- Assisted in menu design and pricing, balancing creativity with cost-effectiveness to meet business objectives.
- Checked completed orders for quality, accuracy and correct portioning and presentation.
- Negotiated with suppliers to secure high-quality ingredients at competitive prices, improving profit margins.
- Experimented with different cheese blends and toppings to create signature pizzas, setting the establishment apart from competitors.
- Provided training and guidance to junior chefs, improving their cooking skills and kitchen practices.
- Received incoming shipments and stored according to correct procedures to minimise spoilage or contamination.
Pizza Chef
Fly Pizza Milan
Milan, Italy
01.2006 - 05.2009
- Kept food preparation areas sanitised for excellent hygiene standards.
- Completed daily checklists of tasks to meet health codes and maintain clean space.
- Implemented and adhered to health and safety regulations, ensuring a safe working environment.
- Weighed ingredients accurately to avoid recipe errors and reduce waste.
- Managed ingredient inventory, conducted regular stock checks, and placed orders to avoid shortages.
- Handled customer queries regarding menu items, offering recommendations based on preferences and dietary restrictions.
- Checked completed orders for quality, accuracy and correct portioning and presentation.
- Prepared a variety of high-quality pizzas, adhering to traditional and contemporary recipes.
Education
NVQ Level 2 - cookery
Lewisham College
London, ENG01-2015
Skills
- Menu development
- Culinary techniques
- Recipe creation
- Cooking techniques
- Grilling skills
- Baking proficiency
- Sauces preparation
- Cold food preparation
- Team management
- Food presentation
- Food safety
- Food safety standards
- Hygiene standards
- Health and Safety
- Infection control
- HACCP guidelines familiarity
- Cost control
- Waste control
- Kitchen inventory
- Quality Control
- Team management
- Junior chef management
- Training and mentoring
- Performance evaluation
- Coordinated operations
- Time efficiency
- Excellent communication
- Active listening
- Staff coordination
- Calm under pressure
- First Aid certification
- Equipment cleaning
- Baking proficiency
- Quality Control
- Food Hygiene Certification
Languages
Arabic
First Language
English
Upper Intermediate
B2
Italian
Advanced
C1
Certification
- Driving Licence.
- NVQ2 in cookery certified
Hobbies and interests
- keyboard player and history lover
Timeline
Senior Chef de Partie
Host Staffing
03.2025 - Current
Senior chef de partie/Sous chef
Change hospitality
07.2015 - Current
Chef de Partie
the Orangery at Kensington park
01.2014 - 06.2015
Head pizza chef
Hoxton 7
04.2011 - 05.2014
Pizza Chef
Bunga Bunga pizzeria
07.2010 - 02.2011
Pizza Chef
Fly Pizza Milan
01.2006 - 05.2009
NVQ Level 2 - cookery
Lewisham College