Ahmed Ibrahim Email and Phone Number

Work in Maré Social is Mediterranean cuisine inspired by a two Michelin starred Chef Henrique Da Pessoa.

Directing the food preparation process and delegating tasksAssisting the Head Chef to create menu items, recipes and develop dishesEnsure that the kitchen operates in a timely way that meets our quality standardsFill in for the Executive Chef in planning and directing food preparation when necessaryResourcefully solve any issues that arise and seize control of any problematic situationManage and train kitchen staff, establish working schedule and assess staffʼs performanceOrder supplies to stock inventory appropriatelyComply with and enforce sanitation regulations and safety standardsMaintain a positive and professional approach with coworkers and customers

Preparing meat and fishPreparing, cooking and presenting high quality dishesAssisting with the management of health and safetyAssisting with the management of food hygiene practicesManaging and training any Commis ChefsMonitoring portion and waste controlOverseeing the maintenance of kitchen and food safety standards

Takes care of daily food preparation and duties assigned by the superiors to meet the standard and thequality set by the Restaurant.Follows the instructions and recommendations from the immediate superiors to complete the dailytasks.Coordinates daily tasks with the Sous Chef.Responsible to supervise junior chefs or commis.Ensure highest levels of guest satisfaction, quality, operating and food costs on an ongoing basis.Knowledge of all standard procedures and policies pertaining to food preparation, receiving, storageand sanitation.Through the work I learned how to solve the problem, how to explain the menu to the customers andkeep the customers happy

Responsible for preparing sushi items and assisting the sushi chef in preparing orders.Regularly taking inventory of food supplies and other products.Sterilizing all utensils, instruments, and equipment used in sushi preparation before every use.Reporting any problems with kitchen equipment to the manager on duty.Through my work, I learned to take care of food hygiene and inspecting the quality of fruits, vegetables,and fish used to prepare sushi dishes and informing the Executive Chef when quality is sub‑standard.Communicating with wait staff to ensure that special requests and food allergy considerations are met.

Responsible for searching for all kinds of foods, studying them well, and preparing them to work inrestaurants of all kinds.Developing recipes and determining how best to present dishes.Planning and supervising tasks carried out by the food preparation staff.Keeping abreast of and complying with the latest health and safety laws and regulations.Have excellent knowledge of menu creation, while maintaining quality and controlling costs in a volumefood business.I learned how to be training cooks and other kitchen staff.I learned patience, focus and research

Assistant and responsible for preparing menu items and preparing garnish dishes.Receiving deliveries and verifying that all ordered items have been delivered and are of good quality.Give attention productivity of the kitchen such as speed and food qualityI learned the spirit of cooperation and teamwork.I learned that there is no difference between a chef, an assistant, or a steward.

Intercontinental city stars hotel, Nasr CityI first worked in the event kitchen at the Intercontinental Hotel before moving on to the Japanese and sushi restaurant( Shogun ) .Preparing meal ingredients, which includes seasoning of different meats as well as washing, peeling,and chopping vegetables and fruits.Preparing basic salads and sauces as directed by the Chef de Partie.Plating and presenting meal items as per the Chef de Partieʼs instructions.I learned new cooking method, Knife skills.I learned a lot and different things in all departments of the hotel.