Ali Adnan Kassem is a Lebanese national born in 1983 who currently resides in Kuwait. He has over 15 years of experience as an executive chef and head chef in Kuwait and Lebanon, most recently as the Executive Chef at Danish Bakery in Kuwait since 2014 where he oversees 80 staff. He holds a Brevet Certificate from 1999 and Certificate of Attendance from an English course in 2006.

1. Ali Adnan Kassem
Nationality: Lebanese
TEL: +96597338238 (Kuwait)
Date of Birth: April 13th, 1983
Marital Status: Single Email: alikassem94@hotmail.com
Work Experience
Danish Bakery - Kuwait
23 April 2014_ present
Executive Chef at Danish Bakery where I have the following responsibilities :
- Responsible for 80 staff working in Danish Bakery and La Marina Restaurant
- Decides on the portions of food to be served to the customers.
- Determines which garnishes are to be used on the food.
- Supervision of all kitchen staff Recruitment and training of kitchen staff.
- Plans the menu items for Danish Bakery and La Marina
- Quality Control.
- Deals with the suppliers about the items
- Ensures that health and safety standards are maintained in the kitchen.
- Prepare diet meals and healthy recipes basedon diet programs
- Schedules and coordinates the work of chefs, cooks and other kitchen employees to assure that food
preparation is economical and technically correct and within budgeted labor cost goals.
- Approves the requisition of products and other necessary food supplies.
- Ensures that high standards of sanitation, cleanliness and safety are maintained throughout all kitchen
areas at all times.
- Establishes controls to minimize food and supply waste and theft.
- Safeguards all food preparation employees by implementing training to increase their knowledge about
safety, sanitation and accident prevention principles.
- Develops standard recipes and techniques for food preparation and presentation which help to assure
consistently high quality and to minimize food costs; exercises portion control for all items served and
assists in establishing menu selling prices.
- Ensures proper staffing for maximum productivity and high standards of quality; controls food and
payroll costs to achieve maximum profitability.
- Evaluates food products to assure that quality standards are consistently attained.
- Develops policies and procedures to enhance and measure quality; continually updates written policies
and procedures to reflect state-of-the-art techniques, equipment and terminology.
- Establishes and maintains a regular cleaning and maintenance schedule for all kitchen areas and
equipment.

2. - Support safe work habits and a safe working environment at all times.
- Perform other duties as directed.
Royale hayat hospital Kuwait
1st of July2013_ April 2014
Executive Chef at Royale hayat hospital where I have the following responsibilities :
- Responsible for 50 staff working in F&B department
- Decides on the portions of food to be served to the customers.
- Determines which garnishes are to be used on the food.
- Supervision of all kitchen staff Recruitment and training of kitchen staff.
- Determines the ingredients and equipments to be kept in the kitchen’s
Inventory.
- Decides the specials and the menu in general.
1 - Determines the frequency at which the menu is to change
- Recruitment and training of kitchen staff.
- Plans the menus.
- Supervises inventory and stock control.
- Maintains the budgetary targets.
- Deals with the suppliers.
- Ensures that health and safety standards are maintained in the kitchen.
- Prepare diet meals and healthy recipes basedon diet programs
- Prepare special menu for finger food function
- Handling big catering .
Work Experience Al Omooma Hospital And RIM catering Kuwait
first of July2011_ 17 june 2013
Executive Chef at Alomooma hospital & RIM catering where I have the following responsibilities :
- Decides on the portions of food to be served to the customers.
- Determines which garnishes are to be used on the food.
- Supervision of all kitchen staff Recruitment and training of kitchen staff.
- Determines the ingredients and equipments to be kept in the kitchen’s
Inventory.
- Decides the specials and the menu in general.
1 - Determines the frequency at which the menu is to change
- Recruitment and training of kitchen staff.
- Plans the menus.
- Supervises inventory and stock control.
- Maintains the budgetary targets.
- Deals with the suppliers.
- Ensures that health and safety standards are maintained in the kitchen.
- Prepare diet meals and healthy recipes basedon diet programs

3. prepared by the company’s dietitian.
Reviews the daily roster of the different tasks in the kitchen.
Marafick Management – Kuwait July 2007 – june
2011
KUFPEC & KGL Kuwait April 2008
– june 2011
Head Chef at KUFPEC & KGL , an oil company, where I had the following
responsibilities:
- Take full responsibility for the smooth running of the kitchen, including the management
of staff.
- Ensure the prompt and efficient service of all meals, snacks, functions and beverages to
the required standards.
- Plan and implement monthly menus as well as function menus based on high
standards.
- Ensure that profit margins are maintained and agreed costs are not exceeded
- Prepare the main elements of principal meals.
- Ensure that the main and side dishes are well decorated and served.
- Prepare diet meals and healthy recipes basedon diet programs prepared by the
company’s dietitian.
- Apply the food exchange system and portion sizes (while preparing the diet meals).
- Ensure that the company hygiene standards are maintained in all areas.
Al Salam International Hospital - Kuwait July 2007 – April
2008
Head Chef Assisstant aiding the head chef in the cold and hot section areas and
ensuring the cooking of healthy food suitable for the hospital’s patients as well as the
preperation of regular meals.
USM Catering AUB – Beirut March 2004 – July 2007
Assisstant chef
Cafe d'Orient – Lebanon January 2003 – April
2005
Chef de Partie – Cold and hot section
Cat and Mouse Catering 2003-
2004
Assisstant chef
Phoenicia Hotel– Lebanon 2002 –
2003
Chef de partie
Palm Spring – Lebanon January 2001 – January

4. Education
Languages
Skills
Interests
2002
Chef de partie
Dec 2005 – March 2006 The American Language Center - Beirut
Certificate of attendance (excellent) – English Course
1999 – 2002 Kafaat ain saadeh
BT3 Hotellerie
1999 Bednayel School
Brevet Certificate
Arabic and English (Spoken and Written)
Computer skills: Windows, MS Office: Word, Excel, Powerpoint, Internet
Football, Music and Surfing the internet.
Driving license available.
Reference Upon request