Summary
Overview
Work History
Skills
Personal Information
Training and practices
Languages
References
Timeline
Generic

Kassem Abou Chakra

Zahle,BI

Summary

Experienced kitchen leader and team motivator with a strong background in Hospitality Management. Proven track record of maintaining staff focus and productivity in high-volume, fast-paced operations. Skilled in sourcing ingredients, controlling budgets, and boosting restaurant profiles, particularly in Lebanese seafood cuisine. Seeking a growth-oriented employment position in Hospitality Management.

Overview

12
12
years of professional experience

Work History

Assistant Executive Chef

Babel Restaurant
01.2023 - 01.2024
  • Mentored junior chefs through hands-on training, fostering a culture of teamwork and continuous improvement.
  • Implemented effective staff schedules for optimized labor management, reducing overtime costs while maintaining service standards.
  • Developed and remained accountable for safety, quality, consistency and adherence to standards.
  • Disciplined and dedicated to meeting high-quality standards.
  • Assisted with menu development and planning.
  • Evaluated food products to verify freshness and quality.
  • Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
  • Utilized culinary techniques to create visually appealing dishes.
  • Developed new recipes and flavor combinations to enhance customer dining experience.

Brand chef

Holidays in Crown Plaza
01.2022 - 01.2023
  • Maintained well-organized mise en place to keep work consistent.
  • Responded to dietary concerns and food allergies, creating dishes to meet customer needs and palates.
  • Reduced food waste with strategic menu planning and inventory control techniques.
  • Placed orders to restock items before supplies ran out.
  • Monitored line processes to maintain consistency in quality, quantity, and presentation.

Kitchen Manager

AWJ D-kitchen
01.2021 - 01.2022
  • Monitoring stock level for both ingredients and seasoning
  • Managing kitchen cost, inventory and par level
  • Monitoring line production area to maintain consistency and quality
  • Kitchen inspection and internal audit
  • Managing 7 food concept and organizing product and ingredient for each brand to avoid any confliction between concepts.

Sous Chef

Babel Lamer
01.2019 - 01.2020
  • Managing Cost, Par Level, Inventory, Wastage control, SOP
  • Follow Up, Labeling, Training Grooming and Hygiene

Chef De partie

Babel Lamer
01.2018 - 01.2019
  • Intensive training on recipes, Follow up on Commis and Demi Chef De Partie Task Achievement, Speed of Service, Purchasing Orders

Chef De Partie

Barracuda Seafood Restaurant
01.2016 - 01.2017

Chef De Partie

Madame Tussaud French Bistro
01.2015 - 01.2016

Demi Chef De Partie

Marinus Seafood Restaurant
01.2012 - 01.2015

Skills

  • Food trends awareness
  • Culinary expertise
  • Sanitation protocols
  • Kitchen Management
  • Menu development
  • Waste Reduction
  • Allergy awareness
  • Recipe creation
  • Food Safety Standards
  • Food presentation
  • Food Stock and Supply Management
  • Kitchen Operations Oversight

Personal Information

  • Date of Birth: 08/02/92
  • Nationality: Lebanese

Training and practices

2017-2018, Cross Training within three branches of BABEL in Lebanon. Strong acknowledgement of recipes and trainings. SOP, Labelling, Cleanliness, Hygiene, Grooming.

Languages

Arabic
Native language
English
Advanced
C1

References

References are available upon request

Timeline

Assistant Executive Chef

Babel Restaurant
01.2023 - 01.2024

Brand chef

Holidays in Crown Plaza
01.2022 - 01.2023

Kitchen Manager

AWJ D-kitchen
01.2021 - 01.2022

Sous Chef

Babel Lamer
01.2019 - 01.2020

Chef De partie

Babel Lamer
01.2018 - 01.2019

Chef De Partie

Barracuda Seafood Restaurant
01.2016 - 01.2017

Chef De Partie

Madame Tussaud French Bistro
01.2015 - 01.2016

Demi Chef De Partie

Marinus Seafood Restaurant
01.2012 - 01.2015

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Kassem Abou Chakra