YEHIA HASSANIN

Chef Yehia

About Me

CHEF YEHIA HASSANIN

American Culinary Federation Certified chef and Canadian Certified Chef, talented and very creative, innovative and expressive Professional with over 20 years of diverse industry experience.

Out of the box thinker that always come with a new idea, Hands-on, Hardworking with great leadership and coaching skills.

Remarkable at Hot Kitchen, International, Fusion and Arabian cooking, Banqueting, and Catering, Fine

Dining, Cold Kitchen, Appetizers, Food decorating & garnish.

Creating new strategies and ideas to meet company financial, marketing targets and internal policies.

Specializes in culinary leadership, sharing my journey and stories to develop better leaders – in the kitchen and business.

With a thirst for knowledge and a passion for watching others excel

About Me

Experience in 5-star international hotels & resort’s standards

Experience in large volume catering, fine dining & banquets

Expertise in Hot and Cold Kitchen, International, European and American Cuisines, Appetizers, Fusion, Arabian, Food Decorating & Garnish, and Fresh Produce

Very successful in meeting the budget either food or labour

Well-known of serving very high quality within the assigned food allocation

Award-winning, innovative and HACCP certified Chef

WORKING STYLE

  • Teamwork is the key to a successful operation, be fair but strict, As an Employee, I handle my duties, as it would be my own business.
  • Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements…
  • Create and execute easy to follow standardized recipes and ensures timely execution per company standard while producing exceptional products
  • Competently create menus for and execute large and small volume catering
  • Invests extra time and energy to ensure success
  • Works closely with all levels of management; troubleshooting and problem-solving with proactive sense of urgency
  • Established a strong kitchen presence through correct hiring and employee retention and calmly communicate expectations to employees during peak business times

PROFESSIONAL & DEVELOPMENT

  • Canadian Red Seal certified chef by Gov. of Alberta, Canada
  • Food sanitation and hygiene Gov. of Alberta, Canada
  • Advanced Food Hygiene (October 2008) By SGS
  • HACCP Implementing Training (August 2008)
  • Leadership Training (January 2008)
  • Hors d’ Oeuvres & Canapés Practical Training (December 2007)
  • HACCP in Practice Workshop (October 2007)
  • Vegetables and Their Application in Cooking (September 2007)
  • Professional Kitchen Management (June 2007)
  • Japanese kitchen (Intercontinental Dubai August 2003)
  • Be My Guest (Intercontinental Riyadh June 2003)

AWARDS & RECOGNITION

  • Achievement of food sanitation and hygiene Gov. of Alberta by Nait university
  • Manager of the Quarter “4th quarter 2015” Radisson Edmonton  
  • Cold Canapé Competition 2008 winner of the Second Prize (Silver medal).
  • Chef of the Year Competition 2008 awarded a Merit Certificate of Participation. ­
  • Cold Canapé Competition 2007 winner of the Second Prize (Silver medal). ­
  • opening of Sheraton Gambia Hotel Resort in 2006. ­
  • NESTLÉ Competition DUBAI 2005 awarded published entry “Menus of the Musters 2005”.  
  • Salon Culinaire 2001 awarded a Merit Certificate for the Cold Starters. ­
  • An employee of the month Le Meridian Cairo September 1998. ­
  • Salon Culinaire 1998 awarded a Merit Certificate for the Cold Starters.