Yasser Mostafa
Washington,DC
Summary
30 Years of culinary expertise, including Le Cordon Bleu certification, and 9 years in management, Excel in Italian, French, Mediterranean, and American cuisine. Fluent in English, Italian, Arabic, and Spanish. Bring strong interpersonal, analytical, and organizational skills to fast-paced kitchens. Prioritizes creativity, teamwork, and meticulous food presentation while maintaining inventory and implementing cost control. Additionally, Enforce strict hygiene standards and oversee food preparation for optimal safety and quality.
Overview
22
22
years of professional experience
1
1
Certification
Work History
Executive Chef
Olio E Piu
DC
07.2024 - Current
- Lead all culinary operations, overseeing menu development, food quality, and kitchen performance in a high-volume, upscale dining environment.
- Spearheaded the opening of the Washington, DC location from the ground up, successfully launching all kitchen operations.
- Recruited, hired, and trained the entire kitchen team, building a high-performing staff aligned with top-tier service and operational standards.
- Designed and implemented systems and workflows to ensure consistency, efficiency, and excellence in execution.
- Manage, mentor, and develop staff, fostering a culture of accountability, teamwork, and continuous improvement.
- Design and execute seasonal menus rooted in authentic Italian cuisine while maintaining brand identity and guest satisfaction.
- Control food costs, labor, and inventory to meet financial targets and improve profitability.
- Ensure full compliance with health, safety, and sanitation regulations.
- Collaborate with ownership and leadership on strategic growth, new initiatives, and overall brand development.
- Maintain high standards of plating, presentation, and consistency across all service periods.
Executive Chef
Mazaro Italian Restaurant
Arlington, VA
01.2020 - 04.2024
- 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.
- Implemented staff training programs to improve culinary skills, teamwork, and overall productivity.
- Collaborated with front-of-house staff to ensure seamless dining experiences for guests.
- Created visually appealing plate presentations, enhancing the overall dining experience for patrons.
- Enhanced guest satisfaction ratings by consistently delivering exceptional service in a high-pressure environment.
- Conducted regular evaluations of kitchen equipment and appliances, ensuring proper maintenance and timely replacement to maintain optimal operational efficiency.
Executive Chef
Ciao Osteria
Fairfax, VA
04.2014 - 11.2019
- Develop recipes and design a new menu for the grand opening
- Create weekly chef specials fit for kitchen needs and goals
- Interview, hire, train, schedule, and manage kitchen staff
- Ensure recipe cards, production schedules, and plating guide photographs are current
- Analyze food and labor cost reports and implement procedures to cut costs
- Conduct weekly inventory and purchase of all food and kitchen supplies while maintaining approved food cost
- Review food sales to meet sales goals
- Engage with patrons and establish business relations for catering opportunities on all occasions
- Coordinate, prepare, and execute catering events
- Ensure quality and preparation of all menu items and proper handling and storage of all food items are per health standards
- Ensure sanitation of production, prep, service areas, and equipment is maintained
- Establish daily priorities and assign production and preparation tasks for staff to execute
- Ensure kitchen work areas are stocked with specific tools, supplies, and equipment to meet business demand
- Creative and resourceful working in a fast-paced environment
- Featured in Northern Virginia Magazine for 3 months
- Voted as Top 100 Restaurants in the United States and Awarded Best of NOVA in 2014
- Featured on 'Will You Eat There' by Fox 5 News as best Italian restaurant
- Maintain 5 stars on Open Table, Trip Advisor, Yelp, and Zagat.
Executive Chef
Trattoria Villagio
Clifton, VA
01.2012 - 03.2014
- Specialized in northern Italian cuisine and Fine Dining
- Manage kitchen staff, schedule, hire and training
- Ensure kitchen workstations and equipment are sanitized daily
- Conduct monthly Inventory and order all food and kitchen supplies
- Ensure employees practice safe food handling and proper storage of all food items
- Analyze food, supplies, and labor cost reports and make necessary adjustments
- Played an integral role in the development of the menu
- Design daily specials
- Design special event menus for all occasions
- Manage the Italian deli portion of the business ensuring all products are stocked and fresh.
Executive Chef
Evo Bistro
McLean, VA
03.2009 - 01.2012
- Specialize in French-Italian fine dining cuisine
- Supervise kitchen staff of twenty within the culinary department
- Hire, train and schedule kitchen staff
- Responsible for all catering events including planning and coordinating
- Design daily specials and new brunch dishes
- Participated in designing seasonal menus
- Manage food and labor cost staying within company policy
- Monthly inventory of all food and kitchen supplies
- Ensure sanitary work areas and proper food storage are in accordance with health standards.
Executive Chef
Il Forneetto Restaurant
New York
12.2003 - 07.2008
- Core kitchen responsibility for upscale waterfront restaurant
- Created all forms of Tuscan cuisine for an exclusive menu
- Contributed to menu creation specializing in Italian fine dining
- Specialized in cooking various meats in brick oven format
- Ensure employees practice safe food handling and proper storage of all food items
- Ensure all kitchen work stations and equipment are sanitized
- Fast paced environment.
Education
Associates in Specialized technology -
Le Cordon Bleu Culinary Arts
Pennsylvania04-1999
Skills
- Vendor Relationship Management
- Order Management
- Recipes and menu planning
- Customer Service
- Kitchen Staff Management
- Team Leadership
- Safe Food Handling
- Quality Assurance
- Menu Planning
- Inventory Management
- Food plating and presentation
- Signature dish creation
Certification
Certification in food handling and management
Languages
English
Spanish
Italian
Arabic
Timeline
Executive Chef
Olio E Piu
07.2024 - Current
Executive Chef
Mazaro Italian Restaurant
01.2020 - 04.2024
Executive Chef
Ciao Osteria
04.2014 - 11.2019
Executive Chef
Trattoria Villagio
01.2012 - 03.2014
Executive Chef
Evo Bistro
03.2009 - 01.2012
Executive Chef
Il Forneetto Restaurant
12.2003 - 07.2008
Associates in Specialized technology -
Le Cordon Bleu Culinary Arts