Karim Assaf

Creative and results-driven Executive Chef with over 22 years of culinary leadership in restaurants, hotels, and catering. Known for transforming 4-star venues into 5-star establishments through innovative menu development. Skilled in managing fast-paced kitchens, overseeing daily operations, and using scheduling and purchasing software. Expert in kitchen equipment and committed to maintaining high standards of quality, efficiency, and brand integrity.

Executive Chef - Autumn Leaves - USAREC Restaurant - Fort Knox, KY, USA

(2025-06)

• Operated and managed a full-service restaurant on a U.S. military base, serving active-duty personnel, families, and civilian staff in a high-security environment.
• Managed day-to-day restaurant operations, including staffing, inventory control, and vendor relations to ensure smooth and efficient service.
• Hired, trained, and supervised staff, fostering a team-oriented environment and ensuring high performance and customer satisfaction.
• Developed and implemented marketing strategies, including social media and local advertising, to drive customer engagement and increase revenue.
• Oversaw financial management, including budgeting, payroll, sales tracking, and cost control to maintain profitability.
• Ensured compliance with health, safety, and labor regulations, including regular inspections and staff training.
• Handled customer relations, resolving complaints professionally and maintaining a loyal customer base through exceptional service.

Executive Chef - University Club of Louisville - Louisville, KY, USA

(2016-12 - 2025-05)

• Led all kitchen operations, including food preparation, staff supervision, and quality control.
• Designed seasonal menus and daily specials based on customer preferences and cost control.
• Managed inventory, food costs, and vendor relationships to maximize efficiency and minimize waste.
• Hired, trained, and scheduled kitchen staff to ensure smooth service and team performance.
• Maintained strict food safety and sanitation standards, consistently passing health inspections.
• Collaborated with front-of-house to ensure timely service and a seamless guest experience.

Chef de Cuisine - Hilton Seelbach - Louisville, KY, USA

(2014-07 - 2016-10)

• Directed kitchen operations, overseeing food preparation, execution, and presentation to maintain high culinary standards.
• Developed innovative menus and recipes, ensuring seasonal variety, cost-efficiency, and customer satisfaction.
• Supervised and mentored kitchen staff, enforcing discipline, consistency, and safety protocols.
• Managed inventory, food ordering, and vendor relations to control costs and reduce waste.
• Ensured full compliance with health, hygiene, and safety regulations.
• Collaborated with front-of-house leadership to coordinate smooth service during peak hours.

Executive Sous Chef - The Brown Hotel - Louisville, KY, USA

(2012-02 - 2014-05)

• Supported the Executive Chef in leading high-end banquet operations for luxury weddings, galas, and VIP events.
• Executed elegant, large-scale menus with a focus on presentation, timing, and culinary excellence.
• Supervised and trained banquet kitchen staff to ensure seamless coordination and upscale service standards.
• Collaborated with event planners and clients to craft customized menus meeting refined tastes and dietary needs.
• Oversaw inventory, procurement, and cost control while maintaining premium ingredient quality.
• Ensured strict compliance with food safety and hygiene protocols in fast-paced, high-pressure environments.

Sous Chef - Sheraton Riverside Louisville - Louisville, KY, USA

(2009-05 - 2011-12)

• Assisted the Executive Chef in managing daily kitchen operations for multiple hotel dining outlets and events.
• Supervised food preparation and production to ensure consistency, quality, and presentation standards.
• Trained and led kitchen staff, fostering a professional, efficient, and safety-focused work environment.
• Managed inventory, ordering, and cost control to support profitability while maintaining high ingredient standards.
• Coordinated with banquet and room service teams to ensure timely service across all hotel departments.
• Enforced strict compliance with food safety, hygiene, and sanitation regulations.
• Contributed to menu development by suggesting seasonal dishes and improving existing offerings.

Bachelor Degree - Future Academy - Cairo, Egypt (2006)

Associate Degree - Future Academy - Cairo, Egypt (2004)

Associate Degree - Culinary Arts - Le Cordon Bleu - Miramar, Florida (2015-05-18)