YEHIA HASSANIN
Executive Chef
Edmonton,Canada
Summary
- Certified World Master Chef, American Culinary Federation Certified and Canadian Certified Exe. Chef Talented, creative, innovative, and expressive Professional with over 15 years of experience.
- Out-of-box thinker who always comes up with a new idea, Hands-on, Hardworking with outstanding leadership and coaching skills.
- Remarkable in Hot Kitchen, International, Fusion, Arabian cooking, Banqueting, Catering, Fine Dining, Cold Kitchen, Appetizers, Food decorating & garnish.
- Creating new strategies and ideas to meet company financial, marketing targets, and internal policies.
- Experience in 5-star international hotels & resort standards and large volume catering, fine dining & banquets
- Expertise in Hot and Cold Kitchen, International, European, and American Cuisines, Appetizers, Fusion, Arabian, Food Decorating & Garnish, and Fresh Produce
- Very successful in meeting the budget for either food or labor
- Well-known for serving very high quality within the assigned food allocation
- Award-winning, innovative, and HACCP-certified Chef
AREA OF EXPERTISE:
- Leadership, menu creativity.
- kitchen management.
- Meeting financial targets, cost control and budgeting, waste management.
- modern cuisine techniques, customer service, developing operational procedures
OPERATIONAL SKILLS:
- Large volume catering.
- Fine dining.
- Banqueting.
- Planning and organizing.
- Business forecasting.
- Budgeting.
- Regulatory compliance.
- high food quality, high-end presentation,
- inventory management.
Overview
28
28
years of professional experience
10
10
Certifications
7
7
Working Regions
Work History
EXECUTIVE CHEF
DOUBLETREE BY HILTON
Edmonton, Canada
10.2018 - Current
- Guest rooms with Banquet capacity up to 275 gests, Took over dining operation to implement the company’s new dining standard to Restaurant-like serving and standardizing recipes while controlling food and labor budget to meet company goals
- Reduced the food cost by 15% in the first working 3 months to meet the company’s budget.
- Developed strong organizational and communication skills through coursework and volunteer activities.
- Demonstrated leadership skills in managing projects from concept to completion.
EXECUTIVE CHEF
Hilton Garden Inn West
Edmonton, Canada
04.2016 - 10.2018
- Responsible for developing and executing culinary solutions to meet customer needs and tastes.
- Offered various culinary solutions to meet customer and client needs and tastes.
- Oversee and manage culinary operations to meet production, presentation, and service standards.
- Applied culinary techniques to food preparation and managed food’s final presentation and service.
SOUS CHEF
RADISSON HOTEL SOUTH EDMONTON CANADA
Edmonton, Alberta
04.2014 - 03.2016
- Responsible for developing and executing culinary solutions to meet customer needs and tastes
- Offers a wide variety of culinary solutions to meet customer and client needs and tastes
- Oversees and manages culinary operations to meet production, presentation, and service standards
- Applies culinary techniques to food preparation and manages food’s final presentation and service
- Trained kitchen staff to perform various preparation tasks under pressure.
- Oversaw scheduling, inventory management, and supply ordering to maintain afully stocked kitchen.
OPENING EXECUTIVE SOUS CHEF CENTARA
RESORT & SPA, Male, MALDIVES
11.2012 - 02.2014
- Came on board during construction, started hiring, and coached a dedicated team of cooks and chefs on designing menu specials for themed dinners, wine tasting & special occasions
- Successfully opened 8 F&B restaurants in the resort and designed resort menus, standard recipes, and costs and achieved
- Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
EXECUTIVE SOUS CHEF REEF OASIS
BEACH RESORT, Sharm Elshaikh
10.2010 - 04.2012
- Achieved $11.35M in food revenue for 2011 against a business target of $10M
- Reduced food costs by 27 % versus the business target of 32% and Kept labor costs low at 30% versus a business goal of 37%
- Accomplished the project of creating 24 rotating 4-course-set menus with the choice to serve 200 VIP guests daily.
- Inventoried food, ingredients, and supply stock to prepare and plan vendor orders.
EXECUTIVE SOUS CHEF
METROPOLITAN HOTEL DEIRA
DUBAI
04.2009 - 06.2010
- Managed the financial aspects of the assigned food operation, including the successful identification of expense reduction through cost control for 4 F&B Outlets
- Reported directly to the Executive Chef
- Managed the activities of the large Operations according to the duties & responsibilities.
- Generated employee schedules and work assignments and determine appropriate compensation rates.
SR. SOUS CHEF SHERATON
CAIRO EGYPT
08.2005 - 04.2009
- Assisted in managing 120 staff, oversaw kitchen and food operations for all 17 F&B outlets and & Banquet Rooms of 1,500 pax including the daily buffet of the coffee shop breakfast, lunch, and dinner and all banquet events
- Regularly developed new recipes following consumer tastes, nutritional needs, and budgetary considerations
- Performed food purchasing, negotiated with vendors on food supplies, and collected and evaluated new food supplies.
- Implemented food cost and waste reduction initiatives to save money.
- Trained and mentored new staff members in kitchen safety, sanitation, and cooking techniques.
Chef de Partie
INTERCONTINENTAL HOTEL
RIYADH, Saudi Arabia
04.2003 - 05.2005
- Chef in managing the kitchen and outlets, schedules, menu & preparation for 16 Meeting Rooms of 1,200 pax and 4 F&B Outlets of 450 seats
- Ensuring adequate resources are available according to business needs while supervising, trained & coaching 34 Kitchen Staff and ensuring food presentation, taste, and freshness met high-quality standards.
CHEF DE PARTIE
CONCORDE EL SALAM CAIRO
05.2000 - 12.2002
DEMI CHEF DE PARTIE
AL ATTAS HOTELS, MADINAH
, AL
11.1999 - 05.2000
DEMI CHEF DE PARTIE
LE MERIDIEN CAIRO EGYPT
12.1996 - 11.1999
Education
Certified Executive Chef Diploma -
01.2014
BA of Tourism & Hotels (Hotels Management) - Hotels (Hotels management
01.1995
High School Diploma -
Skills
Managing
Leadership Skills, Business Management, Achieving Food Margins, Achieve Company Target, Schedule Optimization
Culinary
Fine Dining skills, High Food Presentation, International Recipes, Dish Specification, Kitchen Management
Dynamic
Exceptional host, Leading by example, Inspiring People, Positive attitude, Hands-On
Smart
Develop Creativity, Food ideas, New Recipes, Problem Solving, Planning Skills
Accomplishments
- World Master Chef Certification by World Master Chefs Society
- Certified Executive Chef by American Culinary Federation
- Canadian Red Seal certified chef by Gov Of Alberta, Canada
- Food sanitation and hygiene Gov Of Alberta, Canada
- Achievement of food sanitation and hygiene Gov. of Alberta by Nait university
- Manager of the Quarter “4th quarter 2015” Radisson Edmonton.
- Cold Canapé Competition 2008 winner of the Second Prize (Silver medal).
- Chef of the Year Competition 2008 awarded a Merit Certificate of Participation.
- Cold Canapé Competition 2007 winner of the Second Prize (Silver medal).
- Opening of Sheraton Gambia Hotel Resort in 2006.
- NESTLÉ Competition DUBAI 2005 awarded published entry "Menus of the Musters 2005".
- Salon Culinaire 2001 awarded a Merit Certificate for the Cold Starters.
- Employee of the month Le Meridian Cairo September 1998.
- Salon Culinaire 1998 awarded a Merit Certificate for the Cold Starters.
Certification
World Master Chef Canadian Chef Certification HACCP Certified LANGUAGE English / Arabic
- Certified World Master Chef by World Master Chefs Society
- Certified Executive Chef by American Culinary Federation
- Canadian Red Seal certified chef by Gov. of Alberta, Canada
- Food sanitation and hygiene Gov. of Alberta, Canada
Additional Information
- AWARDS & R ECOGNITION , Achievement of food sanitation and hygiene Gov. of Alberta by Nait university Manager of the Quarter “4th quarter 2015” Radisson Edmonton. Cold Canapé Competition 2008 winner of the Second Prize (Silver medal). Chef of the Year Competition 2008 awarded a Merit Certificate of Participation. Cold Canapé Competition 2007 winner of the Second Prize (Silver medal). Opening of Sheraton Gambia Hotel Resort in 2006. NESTLÉ Competition DUBAI 2005 awarded published entry "Menus of the Musters 2005". Salon Culinaire 2001 awarded a Merit Certificate for the Cold Starters. Employee of the month Le Meridian Cairo September 1998. Salon Culinaire 1998 awarded a Merit Certificate for the Cold Starters.
Work Availability
monday
tuesday
wednesday
thursday
friday
saturday
sunday
morning
afternoon
evening
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Websites
Timeline
EXECUTIVE CHEF - DOUBLETREE BY HILTON
10.2018 - Current
EXECUTIVE CHEF - Hilton Garden Inn West
04.2016 - 10.2018
SOUS CHEF - RADISSON HOTEL SOUTH EDMONTON CANADA
04.2014 - 03.2016
OPENING EXECUTIVE SOUS CHEF CENTARA - RESORT & SPA, Male, MALDIVES
11.2012 - 02.2014
EXECUTIVE SOUS CHEF REEF OASIS - BEACH RESORT, Sharm Elshaikh
10.2010 - 04.2012
EXECUTIVE SOUS CHEF - METROPOLITAN HOTEL DEIRA
04.2009 - 06.2010
SR. SOUS CHEF SHERATON - CAIRO EGYPT
08.2005 - 04.2009
Chef de Partie - INTERCONTINENTAL HOTEL
04.2003 - 05.2005
CHEF DE PARTIE - CONCORDE EL SALAM CAIRO
05.2000 - 12.2002
DEMI CHEF DE PARTIE - AL ATTAS HOTELS, MADINAH
11.1999 - 05.2000
DEMI CHEF DE PARTIE - LE MERIDIEN CAIRO EGYPT
12.1996 - 11.1999
Food Sanitation And Hygiene - High School Diploma,
American Culinary Federation - Certified Executive Chef Diploma,
High Institute of Hotels And Tourism - BA of Tourism & Hotels (Hotels Management), Hotels (Hotels management
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