Youssef Issa

Passionate, hands-on Head Chef with 15+ years of culinary experience across quality hotel kitchens and restaurant operations internationally. I lead from the pass — cooking alongside my team, mentoring junior chefs, and holding the standard on every plate that leaves the kitchen.

My background covers the full hotel dining spectrum — breakfast, lunch, dinner, high tea, room service, a la carte, and functions. I bring strong menu development skills, food cost discipline, NZ food safety certification, and the calm, positive kitchen culture that brings the best out of a team.

Executive Chef at ALMAL United Trading Company (2023-08 – Present)

• Led kitchen operations across multiple dining concepts including steakhouse, casual dining, and fast-casual
• Developed menus and SOPs ensuring consistency, quality, and guest satisfaction across all concepts
• Hands-on training and mentoring of kitchen team, fostering a positive and high-performing culture
• Maintained food cost at 26% through smart procurement, portion control, and waste reduction
• Implemented HACCP systems and operational standards across all kitchens

Executive Chef at Matador / Gurkan Sef Steakhouse (2020-01 – 2023-08)

• Developed creative menus focused on quality ingredients, authentic flavours, and consistent execution
• Standardised recipes and kitchen procedures to ensure every dish met the same high standard
• Managed food cost at 28% through disciplined purchasing and strong supplier relationships
• Mentored and developed chefs at all levels, building a collaborative and motivated kitchen culture

Executive Chef at Mirage 5★ Hotel (2019-01 – 2020-12)

• Managed all hotel kitchen operations including restaurant, room service, and banquet dining
• Refreshed menus seasonally, resulting in a 15% revenue increase
• Reduced food cost from 31% to 26% through improved procurement and kitchen discipline

Head Chef at Sheraton 5★ Hotel (2018-01 – 2019-12)

• Managed all food and beverage kitchen operations to Sheraton brand standards
• Led a motivated kitchen team delivering consistent quality across all meal periods

Brand Chef at Ragud Company (2017-01 – 2018-12)

• Managed menu development and kitchen operations across multiple restaurant concepts

Executive Chef at Sofitel the Palm (2015-01 – 2017-12)

• Led full pre-opening of multiple restaurant and dining venues — built kitchen teams and standards from scratch
• Established menus, recipes, and culinary identity across all outlets

Chef de Cuisine at JW Marriott Marquis (2013-01 – 2015-12)

• Pre-opening and open restaurants and banquet kitchen operations in one of Dubai's flagship luxury hotels
• Delivered consistently high-quality dining across a la carte and large-format events

Sous Chef at Jumeirah Emirates Towers (2008-01 – 2013-12)

• Developed expertise in fine dining and banquet cookery across one of Dubai's most prestigious properties
• Represented the hotel at international food promotions in Malaysia and Singapore

Bachelor's degree in international hospitality management

Diploma in Business Administration – Pearson BTEC