Hussein Ramadan
Vancouver,BC
Summary
🏅
Achievements
- Led and trained kitchen teams of more than 25 chefs in international 5-star hotels.
- Created and launched new menu concepts that increased guest satisfaction by over 20%.
- Maintained 100% compliance with HACCP and international food safety standards.
- Recognized by Four Seasons Kuwait for leadership and excellence in culinary operations.
- Played a key role in the pre-opening of high-end restaurants in Egypt, Kuwait, and the Maldives.
- Received Best Food Presentation Award and Best Trainer Chef recognition from OTB group.
- Developed and trained a new generation of junior chefs, many of whom became senior-level professionals.
- Consistently achieved high guest feedback scores for food quality and presentation.
Overview
22
22
years of professional experience
1
1
Certification
Work History
Chef de Cuisine
COAST RESTAURANT
VANCOUVER, CANADA
04.2023 - Current
- WORKED IN WESTERN CUISINE A CHEF DE CUISINE
- Coast Restaurant in Vancouver is a popular destination known for its diverse selection of fresh seafood dishes.
Sous Chef
ST.REGIS HOTEL MALDIVES
VOMMULI RESORT, MALDIVES
12.2022 - 03.2023
- WORKED IN JAPANESE CUISINE T.PAN RESTAURANT AS A SOUS CHEF
Chef de Partie
FOUR SEASONS HOTEL KUWAIT
BURJ ALSHAYA, KUWAIT
11.2017 - 11.2022
- WORKED IN ASIAN CUISINE SINTOHO RESTAURANT AS A CHEF DE PARTIE
- Is a Canadian international luxury, five-star Hospitality Company.
Chef De Cuisine
Kempinski Hotel Madinaty
Egypt
03.2020 - 11.2020
(Temporary assignment during COVID-19 leave from Four Seasons Kuwait)
Demi Chef de Partie
FOUR SEASONS HOTEL NILE PLAZA
CAIRO, EGYPT
07.2015 - 11.2017
- WORKED IN ASIAN CUISINE 8 RESTAURANT AS A DEMI CHEF DE PARTIE SUSHI&TEPPANYAKI
- Is a Canadian international luxury, five-star Hospitality Company.
Cook first
INTERCONTINENTAL HOTEL
HELIOPOLISE, CAIRO, EGYPT
11.2011 - 07.2015
- WORKED IN JAPANESE CUISINE SHOGUN RESTAURANT AS A CHEF SUSHI&TEPPANYAKI
- The well known and the best hotels in the world, is a brand of upscale luxury hotels, founded by Pan American World Airways, under Juan Trippe, and now owned by InterContinental Hotels Group.
Line cook
Ruby Tuesday
HELIOPOLISE, CAIRO, EGYPT
05.2011 - 11.2011
- Opening team.
- Ruby Tuesday is driven by uncompromising freshness and quality, gracious hospitality and a growing list of Five-Star restaurants destined to be the envy of the casual dining business.
Waiter
INTERCONTINENTAL HOTEL
HELIOPOLISE, CAIRO, EGYPT
09.2010 - 05.2011
- As Waiter in restaurant fayrouz
- The well known and the best hotels in the world, is a brand of upscale luxury hotels, founded by Pan American World Airways, under Juan Trippe, and now owned by InterContinental Hotels Group.
Trainer cook
ON THE BORDER
HELIOPOLISE, CAIRO, EGYPT
08.2008 - 08.2010
- Opening team.
- Is the world’s leading and biggest company and mexican food restaurant, the OTB employs advanced stuff and seeking about safety for every dish out of it; to make sure that you get healty and tasty food.
Line cook
TGI FRIDAY
MARSAALUM, EGYPT
08.2007 - 08.2008
- Opening team.
- Is the leading restaurant and bar in egypt, the Middle East and Africa. Because of its quality TGI FRIDAY had opend more than brunsh in whole egypt.
supervise
CROCODILE GRILL
HELIOPOLISE, CAIRO, EGYPT
07.2005 - 08.2007
- Is the world class of fast american food, and one of the best restaurant in Egypt, that meeting international quality standards of products and services.
Cook first
MANCHUWOK
HELIOPOLISE, CAIRO, EGYPT
07.2003 - 07.2005
- This restaurant is the first chinese fast food open in city stars cairo, so I ‘ve learn more about chinese food in start.
Education
Bachelor of Science - • Earned A Bachelor of Tourism And Hotel Managemen
HELWAN UNIVERSITY
Helwan, Egypt 05.2009
Skills
- Menu development and creative food presentation
- Excellent leadership and team mentoring abilities
- Strong knowledge of international cuisines (Asian, Western, Mediterranean)
- Expertise in food safety, hygiene management, and HACCP systems
- High adaptability and efficiency in high-pressure environments
- Strong time management and organizational skills
- Proficient in kitchen operations, cost control, and stock management
- Skilled in Microsoft Office and POS systems
- Exceptional plating techniques and attention to detail
- Experience in menu costing and inventory management
Languages
English
Full Professional
Accomplishments
🏆
Accomplishments
- Supervised and managed daily kitchen operations for luxury 5-star hotels in Canada, Kuwait, Egypt, and the Maldives.
- Led a multicultural team of over 25 chefs, ensuring smooth workflow and exceptional food quality.
- Designed and executed signature menus that enhanced restaurant reputation and guest loyalty.
- Contributed to the pre-opening and successful launch of high-end restaurants in multiple international destinations.
- Improved kitchen efficiency and reduced food waste by 15% through better organization and staff training.
- Received multiple awards for Best Food Presentation and Trainer of the Year at OTB Group.
- Recognized by Four Seasons Kuwait for excellence in leadership and innovation.
- Maintained zero food safety violations through strict HACCP compliance and team education.
Driven by passion, precision, and creativity — always striving for culinary excellence.
Affiliations
- Member – World Association of Chefs Societies (WACS)
- Member – Canadian Culinary Federation (CCFCC)
- Former Member – Four Seasons Culinary Team
- Alumni – Tourism and Hotels Institute, Egypt
- Active participant in professional culinary workshops and international food festivals.
Certification
🎓
Certifications & Experience
- OTB (On The Border) – Egypt
- Certificate as International Trainer Chef
- Experience Certificate
- Certificate for Best Food Presentation
- InterContinental Hotel – Cairo, Egypt
- Certificate for Safety & Sanitation Food
- Certificate of Achievement
- Certificate of Outstanding Performance
- Certificate of Basic Food Hygiene Training
- Experience Certificate
- Four Seasons Hotel – Cairo Nile Plaza, Egypt
- Experience Certificate
- Certificate for Basic Food Hygiene Training
- Four Seasons Hotel – Kuwait, Burj Alshaya
- Certificate for Food Hygiene Training
- Certificate for Participation
- Experience Certificate
- St. Regis Hotel – Maldives, Vommuli Resort
- Experience Certificate
- Hospitality Salon Culinaire (HORECA) – Asian Cuisine Competition
- Certificate of Participation in Culinary Arts (Asian Cuisine)
- ServSafe Food Protection Manager Certification – USA
- SafeCheck Advanced Food Safety Certificate – Canada
Additional Information
📋
PROFESSIONAL REFERENCES
References available upon request.
Timeline
Chef de Cuisine
COAST RESTAURANT
04.2023 - Current
Sous Chef
ST.REGIS HOTEL MALDIVES
12.2022 - 03.2023
Chef De Cuisine
Kempinski Hotel Madinaty
03.2020 - 11.2020
Chef de Partie
FOUR SEASONS HOTEL KUWAIT
11.2017 - 11.2022
Demi Chef de Partie
FOUR SEASONS HOTEL NILE PLAZA
07.2015 - 11.2017
Cook first
INTERCONTINENTAL HOTEL
11.2011 - 07.2015
Line cook
Ruby Tuesday
05.2011 - 11.2011
Waiter
INTERCONTINENTAL HOTEL
09.2010 - 05.2011
Trainer cook
ON THE BORDER
08.2008 - 08.2010
Line cook
TGI FRIDAY
08.2007 - 08.2008
supervise
CROCODILE GRILL
07.2005 - 08.2007
Cook first
MANCHUWOK
07.2003 - 07.2005
Bachelor of Science - • Earned A Bachelor of Tourism And Hotel Managemen
HELWAN UNIVERSITY