Yousef Ghadban

As the owner of a successful banquet hall, I oversee all aspects of venue operations, including event planning, sales, and customer relations. My key responsibilities include managing bookings, coordinating with clients to design customized event experiences, and ensuring all events run smoothly and professionally. I lead a team to deliver high-quality service, handle vendor relationships, and maintain the facility to ensure a safe, welcoming, and attractive environment for guests. Additionally, I manage budgeting and financial operations, including pricing strategies, cost control, and profit maximization. My role also involves promoting the venue to attract a diverse clientele, using digital marketing and community outreach to expand brand visibility and increase occupancy rates.

As the owner of a catering company and private chef services, I managed high-profile culinary experiences for a diverse clientele, including movie sets, corporate retreats, and private events. My responsibilities included designing custom menus tailored to client needs, focusing on seasonal and high-quality ingredients. I supervised culinary operations, coordinated with local vendors, and ensured seamless event execution to deliver exceptional dining experiences. Operating in both Ottawa and Toronto, I built a reputation for creativity, professionalism, and reliability, securing repeat contracts in the entertainment and corporate sectors. My role also involved overseeing budgets, managing kitchen staff, and maintaining rigorous standards for health and safety. Through targeted marketing and strong client relationships, I expanded the company’s reach, catering to both intimate gatherings and large-scale events.

As the lead chef at a large-scale banquet hall, I was responsible for managing a kitchen staff and overseeing culinary operations for events serving up to 1,500 guests. My key duties included menu planning, sourcing ingredients, and ensuring food quality and presentation standards were met consistently across all events. I coordinated with event planners to tailor menus to client specifications, balancing high-volume production with fine-dining quality. I led a team of cooks and kitchen staff, providing training, delegating tasks, and maintaining an efficient workflow in a fast-paced environment. Additionally, I implemented food safety protocols, monitored kitchen inventory, and managed budgeting and ordering to optimize kitchen resources and minimize waste. My role required excellent organizational skills, attention to detail, and the ability to perform under high-pressure situations to deliver memorable dining experiences at scale.

As a Catering Chef for a high-profile client base, I specialized in delivering exceptional dining experiences for exclusive events, including high-status corporate functions, private gatherings, and entertainment industry events. My role required meticulous menu planning tailored to clients’ tastes and dietary needs, with a focus on premium ingredients and innovative culinary techniques. I managed the entire food preparation process, from ingredient sourcing to final presentation, ensuring that each dish met the highest standards of quality and aesthetics. Working in a high-pressure environment, I excelled in coordinating with event planners, managing tight timelines, and adapting quickly to last-minute changes. I led a team of kitchen staff, fostering a culture of precision and teamwork to handle the demands of high-volume service without compromising on quality. My commitment to excellence and adaptability helped build strong client relationships and repeat business within the luxury and entertainment sectors.

As the head chef of a prestigious golf course, I led culinary operations across four on-site venues: a full-service restaurant, a banquet hall, a golf course food shack, and a hotel dining service. Serving a high-status clientele, I designed and executed menus tailored to the varied needs of each operation, ensuring consistency, quality, and creativity across all dishes. My role involved managing a dynamic kitchen team, coordinating inventory and ingredient sourcing, and maintaining rigorous standards for food safety and presentation. Working in a high-pressure environment, I seamlessly handled peak service periods, large events, and seasonal menu adjustments to enhance the guest experience. I collaborated closely with management to uphold the venue’s reputation for excellence, adapting to diverse culinary demands and building strong client relationships through impeccable service and attention to detail.