IBRAHIM RAMADAN A’ SHETAT
Ain Khalid
Summary
Talented kitchen leader and team motivator successful at maintaining staff focus and productivity in high-volume, fast-paced operations. Experienced with different type of cuisine, sourcing ingredients, controlling budgets and boosting company profiles. Conversational English and Arabic skills.
Overview
37
37
years of professional experience
Work History
Project Manager
Integral Food Services W.L.L
08.2023 - 12.2023
- Planned, designed, and scheduled phases for large projects.
- Monitored project performance to identify areas of improvement and make adjustments.
- Coordinated with cross-functional teams to resolve project issues and mitigate risks.
- Achieved project deadlines by coordinating with contractors to manage performance.
- Met project deadlines without sacrificing build quality or workplace safety.
- Provided detailed project status updates to stakeholders and executive management.
- Identified plans and resources required to meet project goals and objectives.
- Developed and initiated projects, managed costs, and monitored performance.
- Provided detailed technical and operational direction in project challenges, consistently meeting deliverables according to deadlines.
- Coordinated material procurement and required services for projects within budget requirements.
- Prepared and submitted project invoices for review and approval.
Project Manager
Integral Food & Services W.L.L
10.2019 - 08.2023
- Planned, designed, and scheduled phases for large projects.
- Monitored project performance to identify areas of improvement and make adjustments.
- Coordinated with cross-functional teams to resolve project issues and mitigate risks.
- Achieved project deadlines by coordinating with contractors to manage performance.
- Drafted project reports to identify successful outcomes, insights and future recommendations.
- Negotiated and managed third-party contracts related to project deliverables.
- Managed projects from procurement to commission.
- Developed and implemented strategic project plans to meet business objectives.
- Streamlined project processes by implementing Agile methodologies, resulting in increased efficiency and reduced costs.
- Established effective communication among team members for enhanced collaboration and successful project completion.
- Developed comprehensive project plans with clear timelines, milestones, and budget requirements, ensuring timely delivery of high-quality results.
- Managed risk assessments and implemented mitigation strategies to minimize potential issues during project execution.
- Coordinated cross-functional teams and resolved conflicts, maintaining a positive work environment throughout the project lifecycle.
- Mentored junior team members in project management best practices to enhance their skills and contribute to better overall performance.
- Monitored progress against established goals, adjusting schedules and resources as needed to keep projects on track.
- Prepared detailed reports on project status for stakeholders, ensuring transparency and alignment with objectives.
- Negotiated contracts with vendors and suppliers, securing quality materials at competitive prices for efficient use of resources.
- Implemented continuous improvement initiatives to optimize project outcomes while maintaining cost effectiveness.
- Enhanced overall project success by conducting thorough post-project evaluations and incorporating lessons learned into future efforts.
- Delivered exceptional customer satisfaction by proactively addressing client concerns and meeting or exceeding expectations throughout the engagement process.
- Developed strong relationships with stakeholders through regular communication updates, fostering trust and confidence in the team''s ability to deliver results.
- Facilitated change management processes within organizations by effectively communicating benefits of new systems or processes being introduced during projects.
- Created accurate budgets based on resource requirements, allowing for optimal allocation of funds across all aspects of the projects.
- Ensured regulatory compliance by closely monitoring applicable laws and regulations within the industry sector throughout each stage of the project life cycle.
- Effectively managed scope creep by establishing clear boundaries on requested changes while keeping projects aligned with original objectives and budgets.
- Fostered a culture of innovation and creativity within the project team, leading to improved problem-solving capabilities and enhanced outcomes.
- Successfully managed multiple projects simultaneously by prioritizing tasks according to urgency, resource availability, and alignment with organizational goals.
- Collaborated closely with senior management to align project objectives with strategic company initiatives, ensuring that efforts contributed to overall business growth.
- Monitored project progress, identified risks and took corrective action as needed.
- Maintained open communication by presenting regular updates on project status to customers.
- Scheduled and facilitated meetings between project stakeholders to discuss deliverables, schedules and conflicts.
- Tracked project and team member performance closely to quickly intervene in mistakes or delays.
- Reported regularly to managers on project budget, progress and technical problems.
- Developed and implemented project plans and budgets to ensure successful execution.
- Analyzed project performance data to identify areas of improvement
- Sourced, vetted and managed vendors needed to accomplish project goals.
- Verified quality of deliverables and conformance to specifications before submitting to clients.
- Facilitated workshops to collect project requirements and user feedback.
Corporate Chef
Integral Food & Services W.L.L
01.2016 - 10.2019
- Enhanced restaurant reputation by consistently delivering high-quality, innovative dishes in a competitive market.
- Developed unique and appealing menus for special events, resulting in increased bookings and positive customer feedback.
- Reduced food costs by implementing efficient inventory control systems and streamlining purchasing processes.
- Optimized kitchen workflow, increasing overall efficiency and reducing staff turnover rates.
- Developed strong relationships with local suppliers, securing fresh ingredients at competitive prices to support menu creativity.
- Enhanced employee satisfaction with effective communication, providing ongoing feedback and professional development opportunities.
- Expanded business opportunities by creating unique catering packages targeting various industries and budgets.
- Established a comprehensive food safety program, consistently achieving top ratings on health inspections.
- Optimized inventory management through strategic purchasing and vendor negotiations, reducing overall costs.
- Implemented streamlined processes for food preparation, expediting service during high-demand events.
- Collaborated with event planners to design customized menus, ensuring memorable dining experiences for clients.
- Mentored junior chefs in the development of culinary skills, resulting in increased productivity and enhanced teamwork.
- Managed kitchen operations for efficient production, maintaining high quality standards and minimizing food waste.
- Ensured consistent quality across multiple locations by standardizing recipes and training staff on proper execution techniques.
- Conducted regular performance evaluations for kitchen staff, identifying areas for improvement and opportunities for growth within the company.
- Managed budgetary constraints effectively while maintaining high levels of customer satisfaction through creative menu planning and cost control strategies.
Executive Chef
Integral Food & Services W.L.L
01.2011 - 01.2016
- Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
- Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
- Requisitioned food, selected and developed recipes and standardized production recipes for consistent quality.
- Planned promotional menu additions based on seasonal pricing and product availability.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Generated employee schedules and work assignments and determined appropriate compensation rates.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Interacted with guests to obtain feedback on product quality and service levels.
- Coordinated employee schedules and developed staff teams to boost productivity.
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
- Modernized work processes to reduce guest wait times and boost daily output.
- Increased customer satisfaction by creating innovative and diverse menus tailored to various dietary needs.
- Managed kitchen staff for efficient food production, ensuring timely delivery of high-quality dishes.
- Streamlined kitchen operations with effective inventory management and cost controls.
- Maintained a safe and sanitary work environment, adhering to health department standards and regulations.
- Developed strong relationships with vendors, negotiating competitive prices on ingredients and supplies.
- Expanded catering services through strategic marketing efforts, increasing event bookings and revenue streams.
- Designed seasonal menus showcasing fresh local ingredients, supporting sustainable agriculture practices within the community.
- Enhanced guest satisfaction ratings by consistently delivering exceptional service in a high-pressure environment.
- Collaborated with other Executive Chefs within the company network to share best practices and develop new menu items that showcased each property''s unique offerings.
- Developed custom menus for clients with specific dietary restrictions or preferences, ensuring their utmost satisfaction during their dining experience.
- Inspected kitchens to observe food preparation quality and service, food appearance, and cleanliness of production and service areas.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Conducted regular evaluations of kitchen equipment and appliances, ensuring proper maintenance and timely replacement to maintain optimal operational efficiency.
- Developed new recipes and flavor combinations to enhance customer dining experience.
- Worked closely with front-of-house staff to facilitate excellent customer service.
- Monitored food production to verify quality and consistency.
- Trained and managed kitchen personnel and supervised related culinary activity.
- Utilized culinary techniques to create visually appealing dishes.
- Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
- Developed and remained accountable for safety, quality, consistency and adherence to standards.
- Implemented food cost and waste reduction initiatives to save money.
- Developed close relationships with suppliers to source best ingredients.
- Modified recipes to accommodate dietary restrictions and allergies.
- Participated in food tastings and taste tests.
- Coordinated with team members to prepare orders on time.
- Assisted with menu development and planning.
- Set up and broke down kitchen for service.
- Evaluated food products to verify freshness and quality.
- Disciplined and dedicated to meeting high-quality standards.
- Implemented successful cross-marketing strategies such as food and wine pairings.
General chef
Al Amawe Restaurant
05.2008 - 11.2009
- Trained kitchen staff to perform various preparation tasks under pressure.
- Placed orders to restock items before supplies ran out.
- Maintained well-organized mise en place to keep work consistent.
- Oversaw grill, stove, and oven, and cleaned equipment after every shift.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Checked freezer and refrigerator prior to each shift to verify correct temperatures.
- Prepared meals from scratch using authentic, popular recipes to generate repeat business.
- Interacted with guests to obtain feedback on product quality and service levels.
- Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish, and eggs.
General Chef
Al Safer Hotel
02.2005 - 09.2005
- Trained kitchen staff to perform various preparation tasks under pressure.
- Placed orders to restock items before supplies ran out.
- Maintained well-organized mise en place to keep work consistent.
- Oversaw grill, stove, and oven, and cleaned equipment after every shift.
General chef
Al Jafel International Hospital
09.2002 - 08.2004
- Trained kitchen staff to perform various preparation tasks under pressure.
- Maintained well-organized mise en place to keep work consistent.
- Oversaw grill, stove, and oven, and cleaned equipment after every shift.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Checked freezer and refrigerator prior to each shift to verify correct temperatures.
- Prepared meals from scratch using authentic, popular recipes to generate repeat business.
- Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish, and eggs.
- Responded to dietary concerns and food allergies, creating dishes to meet customer needs and palates.
- Monitored line processes to maintain consistency in quality, quantity, and presentation.
- Collaborated with staff members to create meals for large banquets.
- Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
- Coordinated employee schedules and developed staff teams to boost productivity.
- Streamlined kitchen operations for increased efficiency through effective staff management and delegation.
- Reduced food waste with strategic menu planning and inventory control techniques.
- Developed innovative recipes, attracting new clientele and increasing overall sales.
- Collaborated effectively with front-of-house team for seamless dining experience and positive customer feedback.
- Mentored junior chefs in culinary techniques, fostering a collaborative and learning-focused work environment.
- Managed food costs, sourcing ingredients from local suppliers to support community partnerships and sustainable practices.
- Spearheaded successful catering events, showcasing the restaurant''s signature dishes while maintaining impeccable standards of service.
- Adapted menus seasonally, incorporating fresh produce to create visually appealing and flavorful dishes.
- Received numerous accolades from critics for creative dish presentations, elevating the restaurant''s reputation within the industry.
- Successfully met dietary requirements for diverse clientele by providing customized meal options upon request.
- Boosted employee morale through constructive feedback sessions and recognition of exceptional performance.
- Regularly updated menu offerings based on customer preferences, driving repeat business for the establishment.
- Upheld stringent food safety regulations, ensuring compliance with all relevant health department guidelines.
- Introduced unique fusion cuisine concepts that garnered widespread praise from both customers and food critics alike.
- Cultivated a positive work culture among kitchen staff through open communication lines and mutual respect within the team.
- Inspected kitchens to observe food preparation quality and service, food appearance, and cleanliness of production and service areas.
- Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Evaluated food products to verify freshness and quality.
- Placed orders to restock items before supplies ran out.
Head Chef
Sharja Government Hospital
06.2001 - 06.2002
- Created recipes and prepared advanced dishes.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Placed orders to restock items before supplies ran out.
- Inspected kitchens to observe food preparation quality and service, food appearance, and cleanliness of production and service areas.
- Maintained well-organized mise en place to keep work consistent.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Interacted with guests to obtain feedback on product quality and service levels.
- Planned promotional menu additions based on seasonal pricing and product availability.
- Mentored kitchen staff to prepare each for demanding roles.
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
- Coordinated employee schedules and developed staff teams to boost productivity.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Modernized work processes to reduce guest wait times and boost daily output.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
Chef cook
Wadi Al Dawasir Armed Forces Hospital
04.2000 - 04.2001
- Trained kitchen staff to perform various preparation tasks under pressure.
- Placed orders to restock items before supplies ran out.
- Maintained well-organized mise en place to keep work consistent.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Checked freezer and refrigerator prior to each shift to verify correct temperatures.
- Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish, and eggs.
- Monitored line processes to maintain consistency in quality, quantity, and presentation.
- Responded to dietary concerns and food allergies, creating dishes to meet customer needs and palates.
- Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
- Modernized work processes to reduce guest wait times and boost daily output.
- Coordinated employee schedules and developed staff teams to boost productivity.
- Enhanced customer satisfaction by consistently delivering high-quality culinary creations.
- Streamlined kitchen operations for increased efficiency through effective staff management and delegation.
- Reduced food waste with strategic menu planning and inventory control techniques.
- Developed innovative recipes, attracting new clientele and increasing overall sales.
- Implemented rigorous quality control measures to ensure consistent taste and presentation of dishes.
Chef Teacher
Al Tabari Educational Center
11.1997 - 11.1998
- Tracked student progress, frequently checking in with struggling students and identifying root causes of problems.
- Observed and adopted new techniques from skilled instructors and lecturers.
- Improved student performance by defining clear goals and communicating performance metrics.
- Promoted classroom safety, collaboration and best practices.
- Evaluated and revised lesson plans and course content to achieve student-centered learning.
- Tested and evaluated students on materials presented in workshops and classes.
- Facilitated learning with creation of engaging written and oral assignments.
- Enhanced student comprehension and shortened learning process through new teaching methods.
- Promoted a positive learning environment by establishing clear expectations and maintaining consistent classroom management techniques.
Chef cook
Al Hajji Hotel
02.1993 - 10.1993
- Trained kitchen staff to perform various preparation tasks under pressure.
- Maintained well-organized mise en place to keep work consistent.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Checked freezer and refrigerator prior to each shift to verify correct temperatures.
- Interacted with guests to obtain feedback on product quality and service levels.
- Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish, and eggs.
- Monitored line processes to maintain consistency in quality, quantity, and presentation.
- Responded to dietary concerns and food allergies, creating dishes to meet customer needs and palates.
- Cooked memorable dishes that brought new customers into establishment.
Chef cook
Dr.MostafaAlgonzori Hospital
02.1995 - 09.1997
- Trained kitchen staff to perform various preparation tasks under pressure.
- Placed orders to restock items before supplies ran out.
- Maintained well-organized mise en place to keep work consistent.
- Oversaw grill, stove, and oven, and cleaned equipment after every shift.
Chef cook
Confectioner Captain Shanzelizeh Hotel
01.1987 - 01.1992
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Placed orders to restock items before supplies ran out.
- Maintained well-organized mise en place to keep work consistent.
Cook
Shooting Lodge Restaurant
01.1987 - 01.1989
- Prepared food items in compliance with recipes and portioning control guidelines.
- Checked for quality, kept track of old and new items and rotated stock to confirm freshness of food and ingredients.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Communicated closely with servers to fully understand special orders for customers.
Education
High School Diploma -
Hospitality And Tourism Course
Cairo Egypt05.1987
Skills
- Contract Management
- Project Management
- Vendor Sourcing
- Compliance Monitoring
- Schedule Management
- Strategic Planning
- Project Planning
- Inventory Control
- Work Flow Planning
- Risk Management
- Cost Control
- Staff Management
- Team Bonding
- Budgeting and Forecasting
- Advanced Problem Solving
- Contract Development
- Expense Reports
- Customer Relations Specialist
- Functional & Business Requirements
- Budget Preparation and control
- Purchasing and Procurement
- Client Relations
- Time Management
- Quality Assurance
- Multitasking
- Decision Making
- Adaptability
- Problem Solving
- Task Prioritization
- Active Listening
- Continuous Learning
Accomplishments
- Designed a company-wide safety awareness program, resulting in a [Number]% reduction in reported injuries.
Training And Awards
- LEVEL 3 AWARD IN SUPERVISING HACCP FOR CATERING
- ESSENTIAL FOOD SAFETY TRAINING
Language Spoken
- English fluent
- Arabic Dialect
Relevant Personal Attribute
- Ability to interact and communicates effectively with people from various culture and places.
- Strong sense of personal initiative and professional dedication.
- Ability to work independently and as part of a team.
- Ability to learn quickly and adapt a new situation.
- Ability to perform well under pressure.
- A well-disciplined team leader.
Passport Number
A34017373
Place Of Issue
EGYPT
College
Diploma In Bussiness Hotel, Masser EL Gaddeda Cairo Egypt
Graduated
1986-1987
Course
HRM Management
Personal Information
- Age: 54 y.o (9/7/1969)
- Religion: Islam
- Nationality: Egyptian
- Marital Status: Married
Languages
Arabic
Native language
English
Advanced
C1
Timeline
Project Manager
Integral Food Services W.L.L
08.2023 - 12.2023
Project Manager
Integral Food & Services W.L.L
10.2019 - 08.2023
Corporate Chef
Integral Food & Services W.L.L
01.2016 - 10.2019
Executive Chef
Integral Food & Services W.L.L
01.2011 - 01.2016
General chef
Al Amawe Restaurant
05.2008 - 11.2009
General Chef
Al Safer Hotel
02.2005 - 09.2005
General chef
Al Jafel International Hospital
09.2002 - 08.2004
Head Chef
Sharja Government Hospital
06.2001 - 06.2002
Chef cook
Wadi Al Dawasir Armed Forces Hospital
04.2000 - 04.2001
Chef Teacher
Al Tabari Educational Center
11.1997 - 11.1998
Chef cook
Dr.MostafaAlgonzori Hospital
02.1995 - 09.1997
Chef cook
Al Hajji Hotel
02.1993 - 10.1993
Chef cook
Confectioner Captain Shanzelizeh Hotel
01.1987 - 01.1992
Cook
Shooting Lodge Restaurant
01.1987 - 01.1989
High School Diploma -
Hospitality And Tourism Course
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