AHMED SHOKRY
Dubai
Summary
Accomplished sous chef with 10+ years of experience in culinary arts, specializing in kitchen management, menu development, and team leadership. Proven ability to drive operational efficiency, reduce costs, and maintain the highest standards of food quality and safety. Successful track record in developing innovative dishes, enhancing customer satisfaction, and mentoring staff for optimized team performance. Passionate about creating exceptional dining experiences while ensuring profitability. Skilled in budget control, inventory management, and maintaining compliance with health and safety regulations. Fluent in English and Arabic with a strong commitment to culinary excellence and operational success.
Overview
11
11
years of professional experience
1
1
Certification
Work History
Sous Chef
One&Only Resorts
07.2024 - Current
- Developing and introducing a new seasonal menu, improving customer satisfaction and increasing sales by20%
- Reducing food waste by15% through effective kitchen management and inventory optimization
- Ensuring compliance with health and safety standards, maintaining a safe and hygienic work environment
- Leading and mentoring a team of12 kitchen staff, fostering a collaborative environment and improving team efficiency
- Implementing cost-saving measures that reduced food waste by15%, optimizing kitchen workflow and inventory management
- Ensuring the highest standards of food safety, hygiene, and quality, maintaining compliance with health regulations
- Collaborating with the head chef to create innovative dishes that receive positive feedback from customers and critics
Sous Chef
Avolta
06.2023 - 07.2024
- Developed and implemented a new menu that increased customer satisfaction and sales by20%
- Trained and mentored junior kitchen staff, resulting in improved teamwork and efficiency in the kitchen
- Successfully managed food costs and inventory, leading to a15% reduction in waste and increased profitability
- Received recognition for maintaining high standards of food quality and safety in compliance with health regulations
- Collaborated with the head chef to create innovative dishes that received positive feedback from customers and critics
Chef De Parties
Autogrill Middle East
10.2019 - 06.2023
- Led a team of kitchen staff during the head chef’s absence, ensuring smooth operations and maintaining high-quality standards
- Implemented cost-saving measures in ingredient procurement, resulting in a reduction in food costs by10%
- Developed and executed a special menu for a themed event, receiving positive feedback from guests and increasing revenue
- Trained new kitchen staff on food preparation techniques and safety protocols, contributing to a more efficient and skilled team
- Worked with culinary staff to develop seasonal menus featuring local sustainable ingredients.
- Trained junior cooks for improved kitchen efficiency and skill development.
- Conducted regular inventory checks to ensure freshness of ingredients.
Chef de parties
Rawabina Restaurant & Sweets
10.2017 - 10.2019
- Successfully leading a team of kitchen staff in a high-volume restaurant, resulting in consistently high-quality dishes being served to customers
- Implementing new menu items and recipes that were well-received by customers and increased overall sales
- Training and mentoring junior chefs and kitchen staff, resulting in improved efficiency and teamwork in the kitchen
- Receiving positive feedback from customers and management for exceptional culinary skills and creativity in menu development
Demi chef de parties
Al Arrab
11.2016 - 10.2017
- Demonstrating proficiency in a specific station or culinary technique, such as pastry, grill, or sauté, resulting in consistently high-quality dishes being produced
- Assisting in menu planning and development, contributing creative ideas and executing dishes to meet the standards of the restaurant
- Successfully managing inventory and ordering supplies for a specific station, ensuring that ingredients are always available and fresh
- Collaborating with the sous chef and other team members to ensure smooth operations in the kitchen and timely service to customers
Commis chef
Radison
01.2014 - 10.2016
- Assist in the preparation and cooking of high-quality dishes in a fast-paced kitchen environment
- Follow recipes and presentation specifications to ensure consistency and quality
- Maintain a clean and organized work station adhering to all food safety standards and regulations
- Collaborate with the culinary team to ensure smooth kitchen operations
- Assist in inventory management stock rotation and ordering supplies as needed
- Demonstrate a strong work ethic
- Attention to detail, and willingness to learn and grow in a dynamic culinary setting
Education
Basic food hygiene training - undefined
School or University
Location05.2023
Secondary School - Literary Specialization
Cairo08.2022
Skills
- Culinary arts
- Menu planning and development
- Food preparation and presentation
- Kitchen management
- Team leadership and supervision
- Recipe creations and modification
- Food safety and sanitation
- Inventory management and control
- Culinary techniques and trends
- Quality assurance and control
- Budgeting and cost control
- Staff training and development
Certification
- Certified Sous Chef Csc
- Fire safety Training
- PIC level3
- Emirates culinary guild Senior member
- Member at Egyptian chef’s association
- Unilever food solutions certificate
- Edrak certificate
- Worlds chef academy certificate
- First Aid training
- Culinary art study program from Egyptian chefs association
LANGUAGES
Arabic Native
English Proficient
Hobbies and Interests
Creativity, Dedication to Quality, Continuous Learning, Team Spirit, Culinary Exploration., Attention to Detail, Customer Satisfaction, Resilience, Storytelling through Food, Nurturing Relationships
Accomplishments
- Supervising Kitchen Staff
- Managing Daily Kitchen Operations
- Training and Mentoring Staff
- Ensuring Food Quality and Consistency
- Managing Kitchen Inventory
- Maintaining Kitchen Cleanliness and Organization
- Event Catering
- Budgeting and Cost Management
- Collaborating with Executive Chef and Front-of-House Staff
- Ensuring Compliance with Health Regulations
Timeline
Sous Chef
One&Only Resorts
07.2024 - Current
Sous Chef
Avolta
06.2023 - 07.2024
Chef De Parties
Autogrill Middle East
10.2019 - 06.2023
Chef de parties
Rawabina Restaurant & Sweets
10.2017 - 10.2019
Demi chef de parties
Al Arrab
11.2016 - 10.2017
Commis chef
Radison
01.2014 - 10.2016
Basic food hygiene training - undefined
School or University
Secondary School - Literary Specialization
Similar Profiles
Marwa HusseinMarwa Hussein
HR Administrative Assistant at One&Only ResortsHR Administrative Assistant at One&Only Resorts
Phil Black IIIPhil Black III
Director of Risk Management at MGM RESORTS INTL, EXCALIBUR – LUXOR RESORTS STATION CASINOS, LLCDirector of Risk Management at MGM RESORTS INTL, EXCALIBUR – LUXOR RESORTS STATION CASINOS, LLC
Kaymani LoveKaymani Love
Receptionist at Odyssey Resorts - A Collection Of Minnesota's Finest ResortsReceptionist at Odyssey Resorts - A Collection Of Minnesota's Finest Resorts