Summary
Overview
Work History
Skills
Certification
Accomplishments
Timeline
Generic

Ibrahim Almseery

Amman,AM

Summary

Dynamic Executive Sous Chef with a proven track record at Segafredo, excelling in menu execution and food cost control. Adept at training staff and fostering culinary creativity, I consistently achieve profitability targets while maintaining premium quality standards. Strong leadership and inventory management skills drive operational excellence in high-volume environments.

Overview

21
21
years of professional experience
1
1
Certification

Work History

Executive Sous Chef

Segafredo
Amman
01.2024 - Current
  • Act as Head Chef in the absence of the Executive Chef, taking full responsibility for menu execution, staff management, and kitchen operations.
  • Control food cost, budgeting, portioning, and waste management, achieving profitability targets while maintaining premium quality standards.
  • Managed inventory control to maintain optimal stock levels and reduce waste.
  • Coordinated with suppliers to source high-quality ingredients for menu execution.
  • Trained new employees in food safety and sanitation regulations.

Sous Chef

Project casual Co.
Amman
01.2022 - 12.2023
  • Collaborated with management on menu engineering, balancing creativity with profitability and customer preferences.
  • Trained and mentored kitchen staff on new recipes, presentation techniques, and modern cooking methods.
  • Developed and introduced new recipes, seasonal menus, and innovative dishes, keeping the restaurant’s offerings fresh, creative, and aligned with market trends.
  • Supervised a team of chefs and commis, ensuring food consistency, quality, and timely service in a high-volume casual dining concept.

Sous Chef

Harir Palace Hotel
Amman
01.2020 - 12.2021
  • Oversee all sections — hot kitchen, cold kitchen and banqueting — ensuring smooth coordination and timely service delivery.
  • Lead banquet and catering functions, managing production for large-scale events while maintaining 5-star hotel standards.
  • Collaborate in menu development and innovation, creating seasonal and themed dishes that enhance guest satisfaction.
  • Manage procurement, inventory, and vendor relationships, ensuring consistent supply of fresh, high-quality ingredients.
  • Guarantee strict adherence to HACCP, hygiene, and food safety standards, passing audits and inspections with excellence.

Junior Sous Chef

Blue Fig
Amman
06.2011 - 12.2016
  • Assisted the Sous Chef and Executive Chef in managing daily operations across cold, hot kitchen, and banqueting sections, ensuring smooth service in a high-volume, multi-cuisine restaurant.
  • Enforced strict HACCP and hygiene standards, ensuring all kitchen areas passed regular audits and inspections.
  • Actively contributed to menu engineering and seasonal menu updates, introducing innovative dishes across cold and hot sections.
  • Maintained food cost control by monitoring portioning, minimizing waste, and aligning with budget targets.
  • Directed banquet and event catering operations, planning production schedules and executing large-scale functions.

Chef de Partie

Centro Hotel
Amman
05.2010 - 05.2011
  • Supervised and trained a team of demi chefs and commis chefs, ensuring efficient workflow, proper mise en place, and adherence to hotel standards.
  • Coordinated closely with the Sous Chef and Executive Chef to maintain smooth service during peak hours and large-scale functions.
  • Assisted in menu planning and development, introducing seasonal cold dishes and creative presentations to enhance guest experience.
  • Ensured consistent quality and portion control, aligning with Centro Hotel’s international brand standards.

Demi Chef

Latino Restaurant
Alexander
07.2008 - 04.2010
  • Led a small team of commis chefs, delegating prep tasks and ensuring adherence to recipes, portion control, and presentation standards.
  • Managed inventory, ordering, and stock rotation for perishable items, reducing waste and maintaining freshness through proper FIFO systems.
  • Supervised and supported daily operations of the cold kitchen section, including salads, appetizers, sandwiches, and cold buffet items.

Commis Chef

Chili's Restaurant
Alexander
08.2006 - 06.2008
  • Maintained high standards of hygiene and food safety while handling chilled items and working within HACCP guidelines.
  • Carried out ingredient preparation: washing, peeling, slicing, portioning, and marinating, as per recipe and service requirements.
  • Assisted the Chef de Partie in preparing and presenting cold dishes, including salads, appetizers, sandwiches, and desserts.

Chef Trainee

Sheraton
Cairo
01.2005 - 06.2005

Skills

  • Menu execution
  • Food cost control
  • Inventory management
  • Recipe development
  • Staff training
  • Culinary creativity
  • Vendor negotiation
  • Kitchen operations
  • Time management
  • Quality assurance
  • Team leadership

Certification

  • Course: HACCP
  • Course in sauce making

Accomplishments

  • Jordanian Chefs Association – Member

Timeline

Executive Sous Chef

Segafredo
01.2024 - Current

Sous Chef

Project casual Co.
01.2022 - 12.2023

Sous Chef

Harir Palace Hotel
01.2020 - 12.2021

Junior Sous Chef

Blue Fig
06.2011 - 12.2016

Chef de Partie

Centro Hotel
05.2010 - 05.2011

Demi Chef

Latino Restaurant
07.2008 - 04.2010

Commis Chef

Chili's Restaurant
08.2006 - 06.2008

Chef Trainee

Sheraton
01.2005 - 06.2005

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Ibrahim Almseery