ramy lattouf
Executive Chef at International Restaurants Group- Claim this Profile
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Arabic Native or bilingual proficiency
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English Full professional proficiency
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French Professional working proficiency
Topline Score
Bio
Credentials
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I have been certified at Ecole Hoteliere and i have some trainings and certifications Mentioned in my cv
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Experience
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International Restaurants Group
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Restaurants
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1 - 100 Employee
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Executive Chef
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Jun 2016 - Present
My last title as Executive Chef at IRG was 4 months ago. My responsibilities include handling Casper & Gambini's, Zeitouna Lebanese Bistro, Scoops Gelato, IRG Catering and IRG Central Production Unit for the entire ompany. My last title as Executive Chef at IRG was 4 months ago. My responsibilities include handling Casper & Gambini's, Zeitouna Lebanese Bistro, Scoops Gelato, IRG Catering and IRG Central Production Unit for the entire ompany.
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mori.co
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Egypt
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Restaurants
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1 - 100 Employee
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Executive Chef
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Apr 2014 - May 2016
Handling mince diner brand and opening 7 outlets and a central production unit. Mince is an american diner which represent a gourmet american style food which consists mainly on gourmet burgers Handling mince diner brand and opening 7 outlets and a central production unit. Mince is an american diner which represent a gourmet american style food which consists mainly on gourmet burgers
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Executive Chef
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2013 - 2013
Medley Restaurant is a new concept, serving international menu, fresh salad bar, grilles and brunch, located on the Nile river with a capacity of 155 guests • Participating with the menu creation, recipes and presentation • Drawing the layout of the kitchen • Staff recruiting and training • Controlling labor cost and food cost • Creating and implanting hygiene standard • Creating and implanting all kitchen operation paper works • Solicits open feedback from staff and guests through Management by Walking Around • Daily reviews guest comments/feedback and identifies their needs. • Generates team creativity for menu preparation. • Constantly improves quality of food served in all outlets to ensure guest satisfaction. • Works closely with Purchasing Department to ensure ingredients are of consistent quality. • Oversees/personally conducts training to staff on new menus • Goes on market survey regularly • Meets suppliers on a regular basis • Makes frequent inspection trips during the day through all kitchens to observe condition, method and progress of production and service. • Goes out to service area to meet guests and solicit feedback on quality of food and presentation. • Assists with food preparation as required. • Oversees staff scheduling to ensure concurrence with business volume, to maximize productivity and profitability. • Interviews applicants for Kitchen positions, and decides on appropriate action • Regularly solicits feedback from supervisors on performance of individual staff, and/or personally observes staff performance Show less
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Bites Food Co.
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Australia
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Restaurants
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Executive Chef
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2011 - 2012
Bites Food Co. is a collection of original, thriving boutique restaurants in Egypt. Dining in one of our restaurants is an experience. We create gorgeous, contemporary settings, highly flavorful, fresh, innovative cuisine, and offer attentive, gracious service. Chop chop, a tea house & restaurant that offers a true taste of the orient. With its combination of Japanese style and pan-Asian influences, the unique décor transports any guest to an eastern land. Bites Catering, a new corporate & private catering brand. For corporate, it operates mainly at lunch according to operating hours of companies. It signs yearly deals with multinational companies as a service provider. A wide variety of set menus are available to serve customers at their preferred location. www.bitesfoodco.com • Recommends CAPEX items in reviewing new equipment requirements to ensure quality output and productivity. • Ensures maintenance of equipment to avoid accident and costly repairs • Together with the Chief Engineer, prepares a maintenance checklist and follow-up schedule to ensure smooth operation and maximized operating life. • Ensures that Kitchen Section heads properly train their staff on proper equipment handling; also coordinates with Chief Steward on proper handling to ensure Steward staff are also guided. • Attends meetings in order to have maximum information and good communication with other F&B Departments. • Keeps costs within the assigned budget to ensure profitability by: o Conducting market survey and Getting the best price for the product o Making accurate recipe cards o Working closely with Cost Controller, and Checking food cost daily o Keeping minimum stock to avoid wastage • Ensures hygiene and cleanliness all around the Kitchen to maintain standard of food safety. • Ensures Executive Sous Chef/Sous Chefs are aware of, and strictly implement the standard. • Plans new menus and promotions to constantly provide quality choice of food in all outlets. Show less
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wagamama
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United Kingdom
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Food and Beverage Services
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700 & Above Employee
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Executive Head Chef
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2007 - 2010
Opening 2 Wagamama Restaurants www.wagamama.com Wagamama is a fast casual dining franchise from the UK serving pan-Asian cuisine with high quality of food with a friendly and quick service. It has more than 80 outlets in 20 countries and in Egypt is managed by International Restaurants Group. • Effectively managing the back of house team, ensuring that the kitchen is run to wagamama’s financial and operational standards whilst maintaining the wagamama ethos and style • Responsible for running the kitchen on day-to-day basis, following the standards. • Making sure all development are done for the staff • Taking full accountability for coaching and developing junior staff and managers and communicating through briefings. • Managing all standards of food quality, service, presentation and cleanliness to provide consistent experience to the customers • Managing food cost and including labour, maintenance, and all back of house related costs • Training and developing the wagamama Kuwait team and assisting on implementing the wagamama standard in the Middle East. • Training and developing the operation manager for wagamama Qatar to pass and implement the company profile, standard and policies. Show less
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Kitchen Supervisor @ Casper & Gambinis
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Apr 2006 - Apr 2007
kitchen Supervisor Casper and Gambinis is a trendy casual fine dining restaurant serving international cuisine with high quality food and beverages and high service standard. Casper & Gambini’s is a franchise from Lebanon with over 15 outlets in the Middle East and Africa. International Restaurants Group manages C&G in Cairo • Opening Casper’s and Gambinis. Cairo, Egypt www.casperandgambinis.com Assisting the head chef in effectively managing the back of house team, ensuring that the kitchen is run financially and operationally upon the standards of the restaurant. Ensuring that all staff receive the required training in compliance with all statutory and company procedures Conducting staff discipline and take necessary action where appropriate Ensuring staff appraisals and ongoing trainings are completed within the correct timescales or timeframes Managing company standards of quality, service, presentation and cleanliness throughout the back of house Ensuring all company policies are adhered to Maintaining profitability through increased sales and reduced costs whilst maintaining company operating standards Consistently motivating staff to achieve the highest level of service and adopt a balanced approach to dealing with staff problems and issues Show less
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Education
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2000 - 2002
Ecole Hoteliere, Dekwane, Beirut, Lebanon
Bachelor's degree, Food Preparation/Professional Cooking/Kitchen -
2000 - 2002
Hotelerie School, Beirut, Lebanon
BT3, Chef
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