Summary
Overview
Work History
Education
Skills
Timeline
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Alexander Abdel-Monem

Summary

Experienced Executive Chef with over 15 years in high-end catering, fine dining, and restaurant management. Skilled in team leadership, menu development, and optimizing kitchen operations. Seeking to continue growing my culinary and management skills while contributing to the success of a dynamic culinary organization.

Overview

12
12
years of professional experience

Work History

Consultant

Yamashiro
10.2024 - Current
  • Enhanced kitchen operations by improving efficiency, streamlining workflows, and minimizing waste. Elevated culinary standards, ensuring consistent quality and presentation.
  • Collaborated with leadership to redesign the menu, combining traditional Japanese flavors with modern trends.
  • Led staff training on culinary techniques, safety protocols, and customer service to build a skilled team.
  • Developed a sustainable kitchen strategy, optimizing sourcing, vendor relations, and inventory management to reduce costs and improve profitability.

Executive Chef

Arden
06.2023 - 10.2024
  • Developed and implemented SOPs for kitchen and front-of-house operations, ensuring seamless daily functions.
  • Created the initial menu, focusing on seasonal, locally-sourced ingredients, and aligned with the restaurant's vision.
  • Managed the HR platform, overseeing hiring, training, and development of café and restaurant teams.
  • Collaborated with ownership to shape the Arden brand, aligning culinary offerings with the restaurant's design and values.
  • Led and mentored a diverse team, fostering a positive, creative work environment.
  • Ensured efficient operations through strong standards in food safety, sanitation, and inventory management.

Chef De Cuisine

IB Hospitality
07.2021 - 07.2023
  • Assisted in reopening Margot and Norah, implementing COVID compliance protocols for safe and efficient operations.
  • Curated customized menus for private events and full venue buyouts, ensuring high-end, tailored dining experiences.
  • Managed daily kitchen operations, overseeing food prep, inventory, and quality control.
  • Collaborated with front-of-house and event teams to execute seamless service for both intimate and large-scale events.
  • Maintained food cost control while upholding quality and sustainability.
  • Led and mentored kitchen staff, fostering collaboration, development, and adherence to food safety standards.

Executive Chef

The Magnolia House
06.2019 - 03.2020
  • Worked closely with owners to execute their vision, ensuring efficient operations while maintaining high standards of quality.
  • Managed health, safety, and compliance, ensuring adherence to health and fire codes, and led maintenance and safety upgrades.
  • Updated SOPs to meet COVID-19 regulations and ensured ongoing compliance.
  • Collaborated with management and kitchen teams to maintain a safe, organized workspace.
  • Trained staff on new protocols to ensure compliance and uphold the restaurant’s reputation for quality.

Chef De Cuisine

Laurel Hardware
04.2016 - 10.2018
  • Led menu development with a focus on creativity, seasonal ingredients, and aligning dishes with the restaurant's concept.
  • Managed food costs, inventory, and sourcing while ensuring quality and consistency.
  • Designed and launched a handmade pasta program, overseeing production and integration into the menu.
  • Developed daily specials highlighting seasonal ingredients.
  • Led staff hiring and training, building a cohesive team committed to high culinary standards.
  • Ensured compliance with health and fire codes, handling maintenance, repairs, and safety upgrades.
  • Fostered clear communication to maintain a safe and efficient work environment.
  • Continuously improved service standards, driving guest satisfaction and repeat business.

Executive Chef

Sonny's Hideaway
01.2013 - 04.2016
  • Organized monthly art walks to connect art, culture, and dining, engaging the local community.
  • Designed seasonal menus with locally sourced produce and seafood, promoting sustainability and supporting regional farmers.
  • Curated regional dining experiences blending traditional and modern techniques.
  • Built strong relationships with purveyors to secure high-quality ingredients while managing inventory and cost efficiency.

Education

Bachelor of Science - Business And Hospitality

Orlando Culinary Academy
Orlando, FL
06-2006

Skills

  • Restaurant Management: Proven ability to lead and manage kitchens with 30 employees, overseeing daily operations and staff development
  • High-Pressure Performance: Skilled in working under stress to deliver exceptional results in fast-paced environments
  • Menu Development: Experienced in creating seasonal, profitable menus while managing food costs and maintaining quality
  • Operational Efficiency: Expertise in managing inventory worth $20,000 weekly and maintaining 19-20% food costs and 8-9% labor costs, while implementing SOPs to streamline kitchen operations and increase efficiency

Timeline

Consultant

Yamashiro
10.2024 - Current

Executive Chef

Arden
06.2023 - 10.2024

Chef De Cuisine

IB Hospitality
07.2021 - 07.2023

Executive Chef

The Magnolia House
06.2019 - 03.2020

Chef De Cuisine

Laurel Hardware
04.2016 - 10.2018

Executive Chef

Sonny's Hideaway
01.2013 - 04.2016

Bachelor of Science - Business And Hospitality

Orlando Culinary Academy

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Alexander Abdel-Monem