Chef osama Chef (Chef)

Dedicated culinary professional with over 5 years of progressive experience in upscale dining and banquet operations. Possesses strong leadership skills, excelling in kitchen supervision, staff training, and inventory management to optimize costs and minimize waste. Proven ability to enhance food presentation and customer satisfaction, ensuring adherence to stringent food safety standards.

Eager to contribute culinary expertise and a hands-on management style to elevate the dining experience at J. Gilbert's Wood-Fired Steaks & Seafood.

Cook Supervisor at Compas group Flick International for Capital One Lounge (2025-07 – Present)

• Oversaw all kitchen operations, ensuring strict adherence to safety and sanitation protocols.
• Mentored and trained kitchen staff on advanced food preparation techniques and service excellence standards.
• Orchestrated inventory management systems, optimizing stock levels and significantly reducing waste.
• Engineered staff schedules to maximize team efficiency during high-demand service periods.
• Monitored and maintained exceptional food quality and presentation, upholding culinary excellence.
• Implemented rigorous protocols to prevent cross-contamination from utensils, surfaces, and pans for food allergy sufferers during cooking and plating.
• Continuously assessed staff performance through regular evaluations, identifying areas for growth and providing targeted coaching.

Cook/Chef at Capital One Lounge (2024-09 – 2025-05)

• Served as a contracted cook at Fort Myer military base, supporting food service operations.
• Worked as a cook supervisor for Compass Group at Capital One Lounge.

Internship for Culinary Specialist Chef Assistant Banquet at The Cosmo club (2023-12 – 2024-02)

• Spearheaded culinary initiatives across both restaurant and banquet operational environments.
• Innovated diverse dish preparations, which consequently boosted team productivity.
• Implemented stringent food safety standards, ensuring optimal meal quality and compliance.

Prep Cook / Line Cook Prep / Chef Banquet / Cook / Chef Assistance at NAVY COUNTRY CLUB (2021-01 – 2023-12)

• Delivered exceptional culinary experiences for weekend buffets and brunch events.
• Ensured prompt and thorough setup and preparation for a variety of banquet functions.
• Collaborated seamlessly with service teams to guarantee impeccable service delivery.

Line Cook Chef Assistant at CIRQUE DU SOLEIL (2023-01 – 2023-10)

• Ensured the highest standards of kitchen safety and operational efficiency.
• Streamlined the goods receiving process, guaranteeing timely access to essential ingredients.
• Minimized food waste through the implementation of effective storage procedures.
• Enhanced customer satisfaction by introducing innovative dish presentations.
• Cultivated a supportive and collaborative work environment, leading a team of five.

Line Cook at THE CHEESECAKE FACTORY (2020-01 – 2021-12)

• Managed the appetizer station, preparing a high volume of diverse and quality items, which elevated customer satisfaction.
• Mastered flat grill operations, proficiently crafting a variety of dishes and enhancing kitchen efficiency.
• Instituted an efficient cleaning protocol, significantly improving station cleanliness and minimizing downtime.

Food Service Worker at FOOD TRUCK ESTABLISHMENT (2016-01 – 2018-12)

• Demonstrated culinary expertise through the creation of distinctive and appealing dishes.
• Fostered a highly collaborative and efficient kitchen environment.
• Effectively managed ingredient inventory, leading to optimized costs and reduced waste.

Holistic chef certification in Holistic chef certification – Bauman college (2024-05)

Associate in Culinary arts and operation – Auguste Escoffier School of Culinary Arts (2023-04 – 2024-12)