Karim Elkady
Savannah,GA
Summary
Dynamic Chef with extensive experience managing multi-outlet F&B operations, specializing in menu engineering, cost control, and kitchen workflow optimization. Proven track record in hiring, scheduling, and financial oversight, enhancing guest satisfaction through innovative cuisine. Adept at maintaining high sanitation standards and training staff for peak performance.
Overview
9
9
years of professional experience
Work History
Executive Chef
Municipal Grand Hotel
03.2025 - Current
- Led the successful pre-opening and launch of the Hotel, averaging $10,000 in daily food sales within the first months of operation.
- Managed and trained a team of 17 staff members.
- Developed all Standard Operating Procedures (SOPs) for service, safety, and kitchen operations.
- Created complete menu concepts, including recipe development, costing, and vendor sourcing.
- Oversaw budget planning and cost control, maintaining labor and food costs within targets during opening and ramp-up periods.
- Directed all aspects of the F&B opening process, including hiring, staff onboarding, supplier coordination, and service flow planning.
Executive Chef Saint Bibiana
Hotel Bardo
10.2023 - 02.2025
- Received Michelin Key 2024
- Management of the growth of multiple outlets with a combined F&B revenue of 10 million
- Decreased average food cost percentage to 23% from a forecasted 29%
- Menu engineering of multiple outlets, banquets, and private events
- Standardize BQT menu to include wedding packages, action and carving stations, break stations, plated and buffet all-day menus.
- Hiring, scheduling, payroll, labor forecasting, and financials
Executive Sous Chef
Perry Lane Hotel
11.2021 - 09.2023
- Best Hotel in Savannah by Travel + Leisure’s World’s Best Awards
2023 - Outlet's annual revenue of 4 million
- Combined F&B revenue of 12 million
- Menu engineered all outlets, banquet, and special event menus.
- Hiring, scheduling, payroll, labor forecasting, and financials
- Managed food cost to 24%
Chef De Cuisine
Fairmont San Francisco
01.2018 - 11.2021
- Optimized kitchen workflow by delegating tasks according to individual strengths, resulting in faster ticket times during peak hours.
- Maintained high levels of sanitation and cleanliness, adhering to strict health code regulations and ensuring a safe working environment.
- Participated in regular menu tastings with ownership and management to evaluate dishes for flavor balance, presentation, and ingredient quality.
- Enhanced guest satisfaction by creating innovative and visually appealing dishes using fresh, local ingredients.
Chef De Partie
Lazy Bear
11.2016 - 01.2018
- In this Michelin environment, honed and developed skills in preservation techniques and whole animal fabrication
- Trained kitchen staff to perform various preparation tasks under pressure.
- Maintained well-organized mise en place to keep work consistent.
Education
Bachelor of Science - Food Service Management
Johnson & Wales University
Charlotte, NC2016
Skills
- Hotel F&B Operations Opening
- Menu development
- Cost & Labor Control
- Team Leadership
- ADP, Dayforce, BirchStreet,
Craftable
Timeline
Executive Chef
Municipal Grand Hotel
03.2025 - Current
Executive Chef Saint Bibiana
Hotel Bardo
10.2023 - 02.2025
Executive Sous Chef
Perry Lane Hotel
11.2021 - 09.2023
Chef De Cuisine
Fairmont San Francisco
01.2018 - 11.2021
Chef De Partie
Lazy Bear
11.2016 - 01.2018
Bachelor of Science - Food Service Management
Johnson & Wales University