Ibrahim GUNER

• Designed and executed seasonal menus that highlighted Mediterranean flavors, resulting in increased guest engagement.
• Implemented cost-effective purchasing strategies, aligning product sourcing with quality standards and seasonal availability.
• Led a cross-functional culinary team across Dubai and Abu Dhabi, consistently delivering exceptional dining experiences while upholding the highest standards of quality, flavor precision, and visual presentation.
• Strategically developed, engineered, and refreshed menus by integrating seasonal ingredients, emerging culinary trends, and customer insights—directly contributing to revenue growth and stronger brand positioning.
• Oversaw full-scale kitchen operations including inventory management, supplier negotiations, procurement cycles, cost optimization, and production planning to ensure profitability without compromising quality.
• Enforced rigorous food safety, hygiene, HACCP, and health standards through structured audits, training programs, and continuous compliance monitoring.
• Managed detailed financial operations, including revenue tracking, cost reporting, BOH documentation, payroll coordination, and multi-location administrative processes.
• Supervised staff scheduling and resource allocation to maintain seamless operations, balanced workload distribution, and consistent service execution across both branches.
• Spearheaded the complete pre-opening of Terra Abu Dhabi—recipe systems, SOPs, production workflows, vendor setup, and quality benchmarks—contributing to its Michelin Guide recognition.
• Introduced and implemented contemporary culinary techniques, ingredient-driven cooking methods, and operational efficiencies to reinforce competitive market positioning.
• Strengthened kitchen culture by establishing mentorship structures, performance pathways, and a disciplined yet collaborative team environment.

KEY ACHIEVEMENTS

• Elevated Terra Dubai & Abu Dhabi to Michelin Guide recognition (2024 – 2025 - 2026).
• Developed a signature Mediterranean menu with a strong focus on grilled proteins, fresh seafood, artisanal pasta, vegetable-forward dishes, and premium cuts.
• Built sustainable supplier partnerships balancing local producers with premium international sourcing to enhance ingredient quality and cost efficiency.
• Cultivated a high-performance BOH environment centered on accountability, craftsmanship, and consistent execution across high-volume operations.
• Reduced wastage and improved food cost performance through structured batch production, supplier restructuring, and data-driven menu engineering.

• Provided strategic support to Executive Chef in ordering, costing, and stocktaking to ensure efficient kitchen operations.
• Conceived and executed innovative dishes and contemporary presentations to enhance menu appeal and guest satisfaction.
• Supervised kitchen brigade, managed daily operations, and maintained unwavering culinary excellence and consistency.
• Ensured meticulous preparation work and strict recipe adherence, guaranteeing exceptional dish quality and consistency.
• Optimized procurement processes, maintained detailed invoices, and controlled operational budgets for maximum cost efficiency.
• Trained and mentored junior culinary staff, fostering skill development and cohesive team dynamics.
• Maintained exemplary food safety and hygiene standards through inspections and staff compliance training.

• Managed all aspects of ordering, stocktaking, and inventory control, minimizing waste and optimizing kitchen efficiency.
• Controlled portion and ingredient utilization to maximize profitability while maintaining exceptional quality.
• Coordinated and inspected all food deliveries, ensuring superior quality and ingredient freshness.
• Led kitchen brigade, supervised daily operations, and maintained rigorous culinary standards and optimal workflow.
• Implemented strict hygiene and protocols through regular inspections and comprehensive staff training on food handling.
• Collaborated with Head Chef on strategic menu planning and seasonal development, introducing innovative dishes to drive customer engagement.
• Contributed to budget management and cost control initiatives, maintaining precise expense and revenue documentation.
• Provided comprehensive training and mentorship to junior culinary staff, developing skilled and efficient team members.

• Assumed Sous Chef responsibilities as required, ensuring seamless kitchen operations and maintained culinary excellence.
• Assisted with strategic ordering, inventory management, and resource allocation to minimize waste and optimize efficiency.
• Identified and managed section needs, ensuring timely product replenishment and availability.
• I specialize in preparation of refined sauces and garnishes, elevating dish presentation and flavor profiles.
• Coordinated across kitchen sections to ensure synchronized service and timely dish delivery during service periods.
• Maintained and enforced strict hygiene and safety standards, conducting regular inspections and ensuring full regulatory compliance.
• Collaborated with kitchen leadership on comprehensive menu planning, incorporating seasonal ingredients and innovative techniques.
• Trained and developed junior kitchen staff, ensuring skill advancement and adherence to culinary standards.
• Monitored and maintained kitchen equipment functionality and safety compliance standards.

• Executed refined dinner service consistently maintaining exceptional culinary standards and presentation quality.
• Managed garde manger station, coordinating product inventory and ensuring optimal freshness and availability.
• Collaborated with Head Chef on innovative menu development and seasonal dish creation.

• Managed section operations and inventory, optimizing kitchen efficiency during all service periods.
• Crafted signature sauces and refined garnishes, enhancing presentation and flavor complexity.
• Oversaw kitchen operations during peak service hours, maintaining smooth workflow and team coordination.

• Prepared and executed comprehensive mise en place, ensuring readiness for all service periods.
• Supported senior chefs in preparation and presentation of premium Japanese cuisine with emphasis on quality and precision.
• Maintained impeccable station organization and cleanliness standards.