Omar Kamel Email & Phone Number

Aya Napa, Cyprus

• Second in command in the kitchen, helping the Executive Chef to run the kitchen and manage 26 staff members.• Helping the Executive Chef to pick and train new employees and managed to improve the kitchen performance by 40 %.• Re-developed the entire menu and increased sales and improved the customer satisfaction Significantly.• Making sure stock control and rotation procedures are implemented.• Monitoring that portions are correct, and the food is plated in an attractive manner. By introducing new process and procedures that helped in reducing the waste by 30%• Responsible for completing all audits of hygiene, safety and quality standards.

Beth-Lehem, Palestine

• First in command in the kitchen, run the kitchen and manage 32 staff members• Plan and supervise large-scale banqueting and catering events, resulting in a profit margin increased substantially. • Design high-quality menu items using in-season ingredients, reducing overall costs by 40%.• Responsible for the hiring and training of all kitchen staff; • Maintained Sanitation and hygiene Grade by enforcing strict adherence to sanitation and health codes.• Prepare and maintain annual budget throughout the year via forecasting, cost control, and labor management.

Aya Napa, Cyprus

• Mentored and trained junior staff, and improving total quality, service and cost performance.• Prepared meals for lunch and dining services with an average of 100 tables per day • Collaborated with Head Chef on menu design and innovative recipes. • Assist in developing, designing, or creating new menus and recipes based on standards or artistic contributions• Assists in determining how food should be presented and creates decorative food displays• Worked effectively with staff to promote happy work environment.

Jéricho, Palestine

• Worked at station of starters and meat station.• Worked to maintain a clean and safe kitchen environment • Learned Italian cuisine with different cooking techniques.• Improved solid culinary skills and methods by working under the guidance of Chef de Partie. • Assisted in food preparation and in producing menu ideas