Executive Chef

Joseph Sammour

* ************ ******,

Gettysburg, PA 17325

Mobile #: 001-407-***-**** Email:********@*****.***

ENGLISH, ARABIC, FRENCH & PORTUGUESE

EXECUTIVE CHEF

Committed to cook, lead and delegate to run a successful Restaurants business.

CAREERS SUMMARY: Highly accomplished and driven culinary professional, with 25+ years of diverse experience as an executive chef in various restaurants. Demonstrated ability to develop and lead strong Kitchen teams with a track record of streamlining operations and delivering the highest levels of food quality and hospitality. Inventive finesse and genuine passion for food cookery and presentation. Broad knowledge of various cuisines. Strong business acumen and expertise in cost reduction and budgeting.

SPECIALTIES

• Inventing, testing, modifying and launching new dishes according to Lebanese food taste

• Implementing high quality hygiene and sanitation standards in the working and serving kitchens

• Constant mentoring and training of newly hired and on the job chefs

• Coordinating with all workstations to ensure timely deliveries of freshly done orders

• Menu setting and updating

• Budget management • Team leading • Outdoor catering.

AREAS OF EXPERTISE

– Recipe Development

– Kitchen Operations

– Cost Control

– Quantity Conversions

– Quality Assurance

– Inventory Check

– HSE Compliance

– Financial Planning

– Menu Recommendation

– Sanitation

– Material procurement

– Beverage Selection

PROFESSIONAL EXPERIENCE

Upper Crust American Style & Bar BBQ (Executive Chef) – Gettysburg, PA 2024–Present

• Lead kitchen operations for American-style comfort food and BBQ.

• Maintain consistency, creativity, and high-volume service standards.

• Mentor staff and manage procurement.

Jamile Restaurant (Executive Chef) Gettysburg, PA

• Created an innovative Lebanese dining concept blending tradition and modernity.

• Oversees menu design, kitchen development, and team training

Cedars Lebanese Restaurant & Cedars Catering –Orlando- Florida- USA 2016 - 2023

position: Chef de Cuisine

Culinary Duties:

1.Menu Planning and Development:

Create and update menus to feature traditional Mediterranean dishes.

Incorporate seasonal and locally sourced ingredients.

2.Recipe Development:

Develop and refine recipes for authenticity and flavor.

Ensure recipes are documented for consistency.

3.Cooking and Preparation:

Prepare and cook a wide range of Mediterranean dishes, including mezze, main courses, and desserts.

Master the use of traditional cooking techniques and equipment.

Ensure food is prepared and presented according to established recipes and standards.

4.Ingredient Management:

Source and select high-quality ingredients, particularly those unique to Mediterranean foods.

Manage inventory and oversee stock levels to prevent shortages.

Kitchen Management:

1.Supervision and Training:

Supervise kitchen staff, ensuring proper cooking techniques and standards.

Train new staff on traditional Lebanese cooking methods and recipes.

Promote teamwork and efficient kitchen operations.

2.Quality Control:

Maintain high standards for food quality, taste, and presentation.

Conduct regular taste tests and kitchen inspections.

Ensure consistency in portion sizes and presentation.

3.Hygiene and Safety:

Enforce strict hygiene and sanitation protocols.

Ensure compliance with health and safety regulations.

Maintain a clean and organized kitchen environment.

Administrative Duties:

1.Budgeting and Cost Control:

Manage kitchen budget, including food costs and labor expenses.

Monitor and control waste to optimize profitability.

Negotiate with suppliers for the best prices and quality.

2.Menu Pricing:

Set menu prices based on cost analysis and market trends.

Adjust prices as needed to maintain profitability while remaining competitive.

3.Record Keeping:

Maintain records of food inventory, purchases, and sales.

Document staff schedules and training sessions.

Customer Interaction:

1.Customer Feedback:

Interact with customers to gather feedback on dishes and dining experience.

Address customer complaints and concerns promptly.

2.Special Events and Catering:

Plan and execute special events, including catering services.

Create custom menus for private parties and special occasions.

Innovation and Adaptation:

1.Culinary Trends:

Stay updated on culinary trends and integrate new techniques or ingredients into the menu where appropriate.

Experiment with fusion dishes that blend Lebanese cuisine with other culinary traditions.

2.Cultural Representation:

Promote and educate staff and customers about Lebanese culinary heritage and traditions.

Participate in culinary events, festivals, and competitions to showcase Lebanese cuisine.

Cedars Catering Services Orlando, FL

•Managed a team of 5 to execute 2 events weekly (banquets, weddings, corporate).

•Introduced seasonal and themed menus (Lebanese, American, Italian, French), boosting satisfaction by 30% and bookings by 20%.

•Negotiated vendor deals, cutting supply costs by 15% and food waste by 20%.

•Maintained 98% food safety inspection score.

•Trained and mentored staff, reducing turnover and improving kitchen performance.

•Worked closely with clients and planners for custom menus, earning top-tier reviews.

•Upgraded catering equipment and processes—15% faster prep and service.

•Implemented ingredient quality checks, reducing customer complaints by 10%.

•Awards: Best Catering Service in Orlando (2022), Top Catering Experience (corporate client).

Al Sabil Restaurant-Regency Palace Hotel-Lebanon 2009-2014

Position: chef de Cuisine

Developed and executed traditional Lebanese recipes with a modern twist, resulting in a diverse and appealing menu.

Ensured consistency and quality in food preparation by overseeing kitchen operations and training kitchen staff.

Managed inventory, ordering, and stock rotation to minimize waste and maintain freshness of ingredients.

Collaborated with management to design seasonal menus and special event offerings, driving customer engagement and satisfaction

Upheld strict hygiene and sanitation standards in compliance with health regulations

Le Gourmet-Lebanese Restaurant –Qatar Doha 2005-2009

Position: Chef de Cuisine

Led a team of culinary professionals in a high-volume Lebanese restaurant, delivering exceptional dining experiences to patrons.

Innovated new dishes and flavor combinations while preserving the authenticity of Lebanese cuisine.

Conducted menu costing and pricing analysis to optimize profitability and cost efficiency.

Fostered a positive work environment through effective communication, mentorship, and teamwork.

Received accolades and positive reviews from customers and food critics for culinary creativity and excellence.

Al Awtar Lebanese Restaurant – Joanie Lebanon 2000-2005

Position: Chef de Cuisine

Creates culinary experiences with the finest ingredients, considering the seasonal availability of produce.

Spends time with guests on an entertaining and informative level, seeking direct feedback.

Sets an example for the Commis Chefs and assist colleague wherever needed.

Displays personal ownership and responsibility for the efficient operation of the assigned section.

Continuously strives for quality improvement and product enhancement.

WHYNO LEBANESE RESTAURANT- HOTEL PRESIDENTIAL-NIGERIA 1995-2000

Position: Lebanese chef

Maintains food preparation handling and correct storage standards.

Recognizes superior quality products, presentations and flavor.

Plans and manages food quantities and plating requirements for the specialty restaurant.

Communications production needs key personnel.

Assists in developing daily and seasonal menu items for the specialty restaurant.

Ensures compliance with all applicable laws and regulations.

Follows proper handling and right temperature of all food products.

Al SABIL RESTAURANT – REGENCY PALACE HOTEL, ADMA, LEBANON 1993-1995

Position: Lebanese Sous Chef

Prepared all Lebanese Food Cold and hot.

OCTAGON LEBANESE RESTAURANT, AL KOURA, NORTH LEBANON 1988-1993

Position: Lebanese Sous Chef

Prepared all Lebanese Food Cold and hot.

Dallas Hotel-Joanie –Mameltin-Lebanon 1985-1986

Position: Lebanese s Chef

Prepared all Lebanese Food Cold and hot.

HOTEL FAQRA-AUBERGE FAQRA-Lebanon 1981-1985

Type of Training: (Kitchen production, Restaurant Services)

EDUCATION & CERTIFICATION

1984 -- Catering Management Diploma – Baccalaureate Technique (B.T.H 3) Hostelries Collage (Dekwaneh, Beirut, Lebanon), {Graduated}

1985 -- Technique Superior (T.S.) Hotel Management. (Dekwaneh, Beirut, Lebanon)

Courses & Certifications

2023 -- Intermediate Certificate in Food Safety -- DBPR – successfully completed the Florida Food Handler Training.

2024 -- ServSafe Certification: Successfully completing the standards set forth for the ServSafe Food Protection Manager Certification Examination, which accredited by the ANSI (American National Standards Institute) National Accreditation Board (ANAB)-Conference for Food Protection (CFP).

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