Omar Ghanem

• Leading the kitchen team and overseeing daily culinary operations.
• Designing and updating menus to meet customer preferences and seasonal availability.
• Ensuring high standards of hygiene, quality, and presentation in all dishes.
• Training and supervising junior chefs and kitchen staff.

• Managed a specific section of the kitchen and coordinated food preparation and plating.
• Maintained inventory control and ensured freshness of all food items.
• Worked closely with sous chefs and head chef to maintain consistency and quality.

• Prepared meals in accordance with dietary requirements and health standards.
• Ensured food safety and hygiene regulations were strictly followed.
• Contributed to menu planning with a focus on nutrition and taste.

• Assisted in food preparation and supported senior chefs in daily operations.
• Maintained cleanliness and organization in the kitchen.
• Gained valuable experience in hotel kitchen procedures and international cuisine.