Youssef Chehab

• Inspected kitchens to observe food preparation quality and service, food appearance and cleanliness of production and service areas.
• Applied entrepreneurial leadership and vision for one of Beirut's premier full-service catering and event production companies.
• Reduced food costs 50% by using seasonal ingredients, setting standards for portion size and minimizing waste.
• Oversaw scheduling, inventory management and supply ordering to maintain fully stocked kitchen.
• Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
• Implemented successful cross-marketing strategies such as food and wine pairings.
• Introduced new market items and spearheaded production of highly popular Sunday brunch.
• Disciplined and dedicated to meeting high-quality standards.
• Monitored and controlled overhead and production costs with responsibility for profit and loss.
• Offered friendly and efficient service to customers, handled challenging situations with ease.
• Handled at least 50 calls per day to address customer inquiries and concerns.
• Used coordination and planning skills to achieve results according to schedule.
• Used Microsoft Word and other software tools to create documents and other communications.
• Trained and managed kitchen personnel and supervised related culinary activity.

Key Deliverables:

• Maintained a professional tone at all times, including during peak rush hours

• Prepared the buffet and salad bar for dinner service.

• Regularly inquired about Member or guest satisfaction, anticipated additional needs and fulfilled further Requests.

• Effectively communicated with kitchen staff regarding customer Allergies, dietary needs and other special requests.

* Seasoned and cooked food According to recipes or personal judgment and experience.

• Prepared special diet foods, salads, Desserts, and other nourishment.

• Trained as a pantry chef.

• Supervised desserts and salads for dinner service and gave ideas on what to serve for the night.

* Creative Maker of Arabic and Oriental Salad and all kinds of Lebanese and International appetizer.

* Assisted in preparing for formal and non-formal events held at the restaurant.

• Provided lessons on different culinary techniques by the Head Chef

• Cleaned kitchen every night and made sure all food was put away in a safe environment.