Forward-thinking professional offering more than five years of experience working in fast-paced kitchens. Skilled at staying focused and productive in high-stress situations and maintaining calmness in busy times. Excellent and proven skills.
Hi, I’m
Yousef Al-Natsheh
Chef
Kuwait,Farwaniyah
Summary
Overview
6
years of professional experience
6
Certificates
2
Languages
Work History
295 Lb Cafe and Restaurant
Chef De Partie
11.2024 - 10.2025
Job overview
- Prepared and plated high-quality dishes in a fast-paced kitchen environment.
- Collaborated with kitchen chefs to develop seasonal menus, focusing on flavor profiles and ingredient sourcing.
- Ensured compliance with food safety regulations and sanitation standards throughout kitchen operations.
- Trained and mentored junior kitchen staff, enhancing team efficiency and culinary skills.
- Monitored inventory levels, minimizing waste while ensuring availability of fresh ingredients.
- Managed food costs effectively through careful menu engineering and strategic purchasing decisions, maximizing profitability for clients.
- Implemented various cost-saving measures such as bulk purchasing, menu engineering, and labor management practices to optimize overall profitability.
- Assisted in menu development with the culinary team, incorporating seasonal ingredients for fresh and innovative dishes.
- Contributed to menu development by suggesting new ideas and seasonal items for consideration.
Alshaya group
Commie 1 -main Office Restaurant
10.2021 - 07.2024
Job overview
- Catered for special events, customizing menus to client specifications for memorable occasions
- Streamlined kitchen operations, reducing preparation times without compromising on quality
- Oversaw grill, stove, and oven, and cleaned equipment after every shift.
- Checked freezer and refrigerator prior to each shift to verify correct temperatures.
- Maintained well-organized mise en place to keep work consistent.
- Placed orders to restock items before supplies ran out.
- Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish, and eggs.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Ensured compliance with local, state, and federal regulations by conducting regular inspections and audits.
- Enhanced food safety measures by implementing comprehensive training programs for staff.
- Collaborated with quality control teams to address potential issues proactively, maintaining high standards in production processes.
Alacati restaurant and café
Assistant Head Chef
11.2020 - 10.2021
Job overview
- Assisted in menu pricing strategy, balancing competitive pricing with profit margins and ingredient costs
- Analyzed customer feedback to make informed adjustments to dishes and service, improving overall restaurant ratings
- Coordinated with front-of-house staff to assure timely and accurate service during peak dining hours
- Led the kitchen team during Head Chef's absence, ensuring smooth operation and guest satisfaction
- Collaborated with the front-of-house team to ensure seamless service delivery
- Evaluated employee performance, providing constructive feedback for career development
- Trained new chefs, imparting essential culinary skills and kitchen management techniques
- Managed inventory, placing orders for supplies while adhering to budget constraints
- Implemented waste reduction strategies, significantly decreasing food wastage
- Talked to customers about dietary issues and food allergies to prepare meals to individual needs
- Enforced health and safety standards for food storage, preparation and handling
- Controlled food costs through expert ingredient sourcing and meal planning
Crown Plaza & Holiday Inn Kuwait
Intern
12.2019 - 11.2020
Job overview
- Learned and applied advanced culinary techniques under the guidance of experienced chefs, expanding my skills
- Performed basic baking duties, assisting in the creation of breads, pastries, and desserts
- Contributed to waste reduction initiatives by carefully managing food usage and recycling where possible
- Received deliveries, verified quantities against orders, and stored supplies correctly to preserve freshness
- Collaborated with front-of-house staff to ensure seamless service delivery and address any customer complaints swiftly
- Maintained a high standard of cleanliness in the kitchen, following hygiene protocols to prevent cross-contamination
- Used kitchen equipment according to manufacturer's instructions and company safety protocols
- Prepared for busy periods by organizing ingredients and restocking supplies in line with expected demand
- Maintained orderly storage areas, implementing the FIFO system to minimize spoilage and ensure freshness of ingredients
- Maintained high levels of kitchen hygiene, including cleaning surfaces and equipment regularly
Education
The Royal Academy of Culinary Arts/ Les Roche Jordan
Diploma in Culinary Arts from Hospitality
University Overview
Al Ikhlas SchoolKuwait
High School Diploma
University Overview
Skills
Food safety and sanitation
Food presentation
Effective Communications
Kitchen Operations
Menu customization
Leadership skills
Time management
Adaptability
Food quality
Cooking techniques
Knife Skills
Working with chocolate
Certification
Food safety course certificate – Alshaya group November-2023
Timeline
Chef De Partie
295 Lb Cafe and Restaurant
11.2024 - 10.2025
Commie 1 -main Office Restaurant
Alshaya group
10.2021 - 07.2024
Assistant Head Chef
Alacati restaurant and café
11.2020 - 10.2021
Intern
Crown Plaza & Holiday Inn Kuwait
12.2019 - 11.2020
The Royal Academy of Culinary Arts/ Les Roche
Diploma in Culinary Arts from Hospitality
09/2019
Al Ikhlas School
High School Diploma
06/2016