ALY Yousseif

Responsibilities.
Prepare and cook high-quality dishes, ensuring consistency in taste, presentation, and portioning.
Oversee daily operations of the assigned section, maintaining efficiency and cost control.
Monitor stock levels, manage requisitions, and minimize food waste.
Train and support junior chefs to uphold culinary standards and smooth workflow.
Collaborate in menu planning, contributing seasonal ideas and creative enhancements.
Enforce hygiene, sanitation, and HACCP standards in compliance with health and safety regulations.
Assist the Sous Chef and Executive Chef with kitchen administration and operational support.