Quality Control Service

NN Henry Nasseif

Nassef

**** **** ****** *******, ** 11102

T: (H) 718-***-****; (C) 646-***-****

E: ********@***.***

Resourceful, goal-oriented, hard working, motivated individual with

Summary extensive experience in culinary arts, food management, and NYC Health

Codes. Spent many years in Florence, Italy where I learned to cook and

work in the restaurant business.

Strengths include organization, motivating co-workers into a

strong work ethic, and handling the kitchen properly to allow efficient

functionality. Track record of having great tasting menus, maintaining

optimal cleanliness in the kitchen, being responsible, performing optimally

under stress, and maintaining attentiveness throughout the work-shift.

Execute Chef, ZE To Go

Experience Manhattan, NY September ‘12 - April ‘13

Executive Chef that lead a kitchen of 6 workers, to provide mixed cuisine for a

busy area near the United Nations Building.

Ensured the kitchen is managed in an efficient manner and that quality

●

service standards were met at all times

Lead the preparation and service of menu items

●

Created/educated staff on shift requirements and proper kitchen

●

sanitation

Developed quality control procedures to ensure full compliance with NYC

●

Department of Health Regulations

Executive Chef; Sous Chef; Co-owner, La Guna Blue

Venice, Italy July ‘07 - July ‘11

Executive Chef and Co-owner of restaurant in Venice, Italy

Full responsibility of restaurant, food and beverage promotion, and guests

●

Ensured guest satisfaction and quality control

●

Created menu of Italian Cuisine

●

Specialized in Pasta, Fish, Meat, and vegetarian food options

●

Specialist in sauteing and grilling

●

Exceptional knife and utensil skills

●

Sous Chef, Holiday Inn at Newark Airport

Newark, NJ September ‘96 - July ‘06

Head Sous Chef and leader of 4 co-workers and responsible for dining room of

150-200 customers

Kept food and labor costs in line

●

Motivated staff

●

Kept quality control and sanitation up to par

●

Responsible for inventory, hiring, employee disciplining, and performance

●

reviews

Sous Chef, Millie’s Place

Great Neck, NY July ‘93 - September ‘96

● Supervised and trained employees in all phases of food preparation

according to Millie’s recipes and procedures

● Created schedules and maintained labor costs with specified budget for

kitchen

● Conducted daily pre-meal meetings with staff

Sous Chef; Co-Owner, Bella Restaurant

Glen Head, NY July ‘91 - July ‘93

Co-owner of Italian restaurant Bella in Glen Head. First restaurant I worked in and

owned when I came to the United States from Florence, Italy.

● Elevated all aspects of the food service, dining experience, and overall

standard of excellence

● Optimally maintained quality control

● Lead kitchen for catering events and in house party events

Cairo University

Education Cairo, Egypt

Bachelor Degree of Agricultural Production Science 1981

● Cooking skills acquired in Florence, Italy

Skills ● Fluent in English, Italian, Arabic, some Greek

● Exceptional with Microsoft Office

Available upon request.

References

Contact this candidate