Youssef Mhawish

Accomplished culinary professional with expertise in leadership and team management, menu development, and food quality control. Demonstrates proficiency in inventory and cost management, food safety and hygiene standards, and staff training and development. Skilled in problem-solving under pressure, maintaining composure, and efficient scheduling to optimise kitchen operations. Certified in hygiene standards with a strong understanding of portion control, catering operations, and kitchen equipment use. Possesses high commercial awareness and knowledge of food trends, complemented by clear decision-making abilities and first aid training. Dedicated to delivering excellence while fostering growth within culinary teams.

• Reduced Food Waste: Cut waste by 20% in six months through efficient inventory management and streamlined production.
• Increased Efficiency: Improved kitchen efficiency by 30% by optimizing staff coordination and operations.
• Staff Training: Trained 15+ team members, resulting in a 25% improvement in service speed.
• Cost Control: Implemented a cost-control system, saving 15% on monthly expenses.