Chef Omar Kamel Email & Phone Number

New York City Metropolitan Area

Cyprus

Sous Chef:- Led a team of 26 kitchen staff, supporting the Executive Chef in daily operations.- Partnered with the Executive Chef to recruit, train, and develop new talent, fostering a high-performing kitchen (mention quantifiable improvements if possible).- Spearheaded a complete menu overhaul, resulting in significant increases in sales and customer satisfaction (mention specific metrics if available).- Implemented innovative stock control and rotation procedures, minimizing waste by 30%.- Ensured consistent quality and presentation by overseeing portion control and plating standards.- Maintained exemplary hygiene, safety, and quality standards through regular audits.

Palestinian Authority

Executive Chef of InterContinental hotel in Bethlehem:- Led a team of 32 kitchen staff, ensuring smooth daily operations and efficient food production.- Planned and executed large-scale banqueting and catering events, significantly boosting the restaurant's profit margin (mention specific percentage increase if possible).- Crafted high-quality, seasonal menus, reducing overall food costs by 40%.- Spearheaded the hiring and training of all kitchen staff, building a highly skilled and cohesive team.- Maintained a perfect Sanitation and Hygiene Grade through rigorous enforcement of health and safety protocols.- Managed the annual kitchen budget, utilizing forecasting, cost control measures, and effective labor management.

Ayia Napa, Cyprus

As Sous-chef:- Developed Culinary Talent: Mentored and trained junior staff, fostering a skilled and motivated kitchen team. This resulted in improved overall quality, service, and cost performance (mention specific metrics if available).- Menu Innovation: Collaborated with the Head Chef on menu design and recipe creation, incorporating innovative and seasonal dishes.- High-Volume Operations: Managed the preparation of meals for lunch and dinner services, efficiently handling an average of 100 tables per day.- Plating Expertise: Partnered with the Head Chef to determine food presentation and created visually appealing displays that enhanced the guest experience.- Positive Work Environment: Fostered a collaborative and positive work environment through effective communication and teamwork.

Jericho, Palestine

As Chef de partie:-Station Mastery: Demonstrated proficiency in preparing appetizers and meat dishes, ensuring consistent quality and presentation.- Safety & Sanitation Champion: Upheld a clean and safe kitchen environment, adhering to all hygiene and safety protocols.- Italian Culinary Expertise: Cultivated a strong foundation in Italian cuisine by mastering various cooking techniques.- Continuous Learning: Honed advanced culinary skills and methods under the guidance of experienced chefs.- Collaborative Spirit: Assisted in food preparation and contributed creatively to menu development.