Joseph Nadim Youssef is a Lebanese chef specialized in European, Lebanese, French, Italian and continental cuisines. He has over 18 years of professional experience as an executive chef and kitchen manager in hotels and restaurants ranging from 4-5 stars. His areas of expertise include menu planning, budgeting, training, and implementing food safety and quality standards.

1. JosephNadim Youssef
Single
DOD: 30/09/1973
Email:jo.youssef@gmail.com
Dubai:Mayfair residency,canal view,businessbay 00971558269000
Lebanon:Tilal el Mir,Zouk el Kharab,Dbayeh 0096176900076
DESIGNATION
A chef specializedin Lebanese, European,French,ItalianandContinental Fine-DiningCuisine
withgreatexposure on newmodernAsiancuisine,MiddleEastern,Mediterraneanandfusion
cuisine
The foodknowledge experience ranges fromSavorytodessertsandbakery
Experiencedindevelopingandimplementingnew concepts onseveraloccasionsinhotelsand
standalone businesses
As a personI am a dynamic,results-oriented,andagreat teamplayer
OVERVIEW
More than eighteenyearsof professional cookingandkitchenmanagementexperience.
Exemplifyingleadershipqualitiesandprofessionalism, backedbyaconsistent,verifiable record
of achievement.
Experience stretchedoverrestaurantsandhotelsfrom4*to 5* superdeluxe
Operatedwithchefsof wide experienceandfromdifferentnationalities
AREAS OF EXPERTISE
 Corporate Chef designation
 Experience stretchedwithin150 milliondollarsupscaleestablishments
 Trainedbychainslike Hilton,Intercontinental andMovenpick
 Traininganddevelopmentspecialist;instructorcertifiedby“L’Ecole Hoteliere de
Lausanne”
 Successful cateringexperience(2000+ people)
 Maximizingkitchenproductivityandstaff performance
 Effective Costmanagementwithoutcompromisingonqualityand standards
 Effective implementationof central kitchensconcepts
 Menu planning,implementingandtraining
 HACCPand hygiene programplanningandimplementation
 SOP’sdevelopment, trainingandimplementation

2.  Foodand beverage calendarsforecasting
 Budgets, ForecastingandP&Lanalysisassist
Professional Experience
Corporate Chef
The Grand Café Dubai and Amore Café Boulevard and a TV Show June 2014- till present
- TV Showon Al AnnTV
Startedto do tapedTV episodesinparallel since April2016 (268 episodes,alreadytaped
79)
- Pre-openingteamforGrandcafé boulevard- A Lebaneserestaurant- onSheikh
MohamedBoulevard(350 seats),witharefinedLebanesemenu
- Pre-openingteamforAmore Café- Mediterraneanrestaurant atthe boulevard(90
seats),withacomfort foodmenuwithanItalianflair
- Creationof menusforbothplaces,photos
- Hiringand recruiting
- SOP’s,P&P’sandrecipescreation
- Kitchentrainingmanual creation
- HACCPand Hygiene trainingmanualsandforms
- Reshapingthe GrandCafé Beirutup to Dubai standards(3 branches)
- Renovationof all kitchensinBeirut,Equipmentlevel andstaffing
- Menu upgradingandpreparationmethodsandpreparingforacentral kitchento
provide the 3 brancheswithall Mise enPlace
Executive chef
The Smallville Boutique Hotel,Badaro, Beirut Feb 2013-Dec 2013
- Locatedin Badaro,NewBoutique DesignerHotel
- 156 Roomsincluding34Suites
- The Social Restaurant(200 Seats) inside andoutside withlivepizzaovenandgrill
section,International cuisine withaMediterraneanflair
- RoomService section
- Roof Top restaurant(thatdidn’topen)
- Banquetingandmeetingfacilities
- Hiringand Recruitingall kitchenstaff
- Menu Creationandrecipes
- TrainingonMenu, HACCPand Hygiene
- Templatescreationandwaitermenuinfomanual
- Platesandcutleryselectiontosuitmenuconcept

3. Director of Operationsin charge of Kitchen
Democratic republicof music,Hamra, Beirut Jan 2010-Jan 2013
- A ConcertVenue (underground) of 240 seats createdto marry highclass concertswith
foodand beverage service
- Foodmenuof the ConcertVenue issetaccordingto the type andnationalityof musicon
stage
- A modularconceptinseatingandtype of foodservice
- A Deli Shop(Groundfloor), open for breakfast, lunch and dinner, menu including
the usage of organic products and having retail shelves for house made products,
based on Italian flavors
- Banquetingandmeetingfacilities
- Hiringand Recruitingall kitchenstaff
- Menu Creationandrecipes
- TrainingonMenu, HACCPand Hygiene
- Templatescreationandwaitermenuinfomanual
- Platesandcutleryselectiontosuitmenuconcept
Executive chef
Le Commodore Hotel,Hamra, Beirut July 2010- June
2011
- 200 rooms
- Benihana,Japanese Restaurant,55covers and all Teppanyaki grills
- CucinaItalianRestaurant,30 coverswitha woodburningoven
- RoomService facility
- BanquetingandMeetingrooms (upto1200 people)
- Refurbishmentof all preparationareasaccordingtoHACCPstandardsandfoodflow
needs
- Menus changingin Italianrestaurantand,roomservice andbanqueting
- Menu Creationandrecipes
- TrainingonMenu, HACCPand Hygiene
- Templatescreationandwaitermenuinfomanual
- Reductionof foodcostfor 43% to 28%
- Central kitchenMise enPlace settingtounifytastesbetweenall departments
ConsultantChef
CflowBeach Resort, Mastita, Jbeil,Lebanon July 2009-July 2010
- Consultancy and opening in July 2010, for all operations and food and beverage
activities
- Food menu based on sea food and fresh produces
- Hiringand Recruitingall kitchenstaff
- Menu Creationandrecipes
- TrainingonMenu, HACCPand Hygiene
- Templatescreationandwaitermenuinfomanual
- Platesandcutleryselectiontosuitmenuconcept
- Openingandoperationfor2 months

4. Director of Operationin Charge of Kitchen
AbelaDelices,Sinel Fil,Lebanon June 2009-Jan 2010
- Executive Chef forCateringBusiness“surmesure”
- GourmetShopfor fine Products,Home made
- OpenkitchenPastryconcept
- Hire,train,and direct20 teammembers
- Planmenu,assure qualitycontrol,andminimize waste.
- ISO22000 planning
Executive chef
Hilton Hotels,Waterfalls,Sharm el Sheikh,Egypt May 2008-June 2009
- Supervised65chefsinlowseason,and95 inHigh season
- Managed Highvolume operations,forall inclusive guests
- Foodcost reductionfrom55% 10 40% as budgetedbyHeadoffice (all inclusive)
- Trainingof staff on newmenus,Recipesandstandardimplementation
- Performedpurchasingfunctioninchoosingrightproductsforthe type of operation.
- Running4 a la carte restaurantsinthe hotel forcustomersout of All inclusivepackages
- Lebanese Tavernconceptwithlive BBQ,andnew modernLebanesefood
- HACCPplanningandimplementationalongsideCristal companyandHilton
requirements
- Settingkitchennewplanstoenhance foodflow andsafety
Executive chef
Hilton Hotel,Ain el Mriesseh,Beirut,Lebanon June 2007-May 2008
- Pre-openingteam(neveropenedtillnow)
- 5 outletsand157 rooms
- Developmentof new“Lebanese Brasserie”andatrendysteakhouse
- Kitcheninstallingandcommissioning
- Recipesandmanualscreation
- FebruaryandMarch 2008, Task force To HiltonDubai creek,HACCPstudyof foodand
beverage departmentandhelpinimplementation
Executive souschef
PhoeniciaIntercontinental Beirut,Lebanon Nov 2004- June 2007
- 460 rooms,6 outlets(one of the restaurantsisFrenchgastronomy) and1200 guests
banquethalls,13 operational kitchens
- Heavyroom service operation
- Monitoringandsupervisionof 185 employeeswiththe helpof 10 juniorsouschefs
- SteadyFoodcost managementof 29.5% yearlyaverage
- Cateringfor2000 guests
- Developmentof MondoItalianrestaurantmenuintoaCalifornian-AustralianItalian
food
- Part time professoratLa Sagesse -Lausanne Facultyof hospitalitymanagement,
Ashrafieh(HACCP,Hygiene,Menusandfoodproductioncourses)

5. - Three monthtask force forCrowne plazasharm el sheikh- asexecutive chef,Kitchenre-
organization,menusandconceptreviewingof all restaurants
- Wide knowledgeof fusioncuisine andnew modernAsiancuisine
Executive chef
MovenpickHotel and Casino,Tanger, Morocco Feb2004-Nov 2004
- 240 roomsand 6 salespoints
- 35 employees
- One Lebanese-Moroccanrestaurant
- One FrenchBrasserie
- Roomservice
- Banquetingof 800 people capacity
- Cost effective propertysince itwasa seasonal one
- Reductionof foodcostto 29% after46%
- Purchasingsystemsetting
- Central kitchencreation
- Templates,ChecklistsandSOP’screation
Executive chef
Slimand Lite Diet Center,Beirut,Lebanon Year 2003 duringMilitary
service
- 220 mealsperday
- Under Supervisionof A SpecializedDietitian
ChefDe rang
OfficersClub,MilitaryService,JouniehMilitaryComplexrestaurant Year 2003
- 300 seatsa la carte Lebanese -internationalrestaurant
- Working3 daysa week
Executive chef
FloridaBeach Hotel,Chekka,Lebanon Year 2003
- OpeningandOperationforThree months
- 110 rooms,6outletswithpool service
- 2 a la carte restaurants,beach bar,room service,one fishrestaurantandBanquet
Executive chef
Quality Inn Hotel,Tripoli,Lebanon Oct 2000- Nov2003
- 112 roomsand six pointof sale
- RoomService facility
- BanquetingandMeetingrooms(upto1200 people)
- Pre-openingteam
- Menu Creationandrecipes

6. - TrainingonMenu, HACCPand Hygiene
- Templatescreationandwaitermenuinfomanual
- SOP’sand checklistscreation
- Purchasingsystemsetting
Junior Sous Chef
Balthus Restaurant, French cuisine,Beirut,Lebanon June 2000- Sept 2000
- Openingandoperationforthree months
- 35 rooms,3 outlets
- Got an offerforthe hotel
Executive chef
Consultfor restaurants and hotels Sept1997- Dec 1999
- Part of “My kindof town forrestaurants”,London
- Responsible forthe Lone starcafé Latinrestaurant,Tex-Mex specialtiesandLatinfood
- Part of the developmentteamof the companyforthe creationof new conceptsand
openingsof newrestaurants
- Standardscontrol and qualitymanager
- ChecklistsandSOP’simplementation
- Hiringand training
Assistant Foodand Beverage Manager
Bay ViewHotel,Beirut,Lebanon June 1997- Sept 1997
- Openingandoperationforthree months
- 35 rooms,3 outlets
- ReasonforLeavingbecause itwasa familybusiness
SeniorSous Chef
Le Gabriel Hotel,Ashrafieh,Lebanon June 1996- June 1997
- SeniorSousChef (StartedasChef de partie)
- 76 rooms
- Three outlets(FrenchCuisine)
Educational Background
Al Kafaat institution 1995-1997
HospitalitymanagementdiplomainpartnershipwithGrenoble schoolFrance
Rankingsecondonmy class
L’ecole Hoteliere De Lausanne Oct2004
ProfessionalTrainercertificate
JosephYoussef,The person

7. A youngand eagerChef,lookingfornew foodandbeverage challengesandexperience where
my brainwill be inconstantneedof innovationandcreativity,tosatisfymylove forthe
profession
I am a verygood teamplayerandteam leader;Iworkon developingpeopletogetbetterresults
and to have more sourcesof creativityandinnovation.
Extra Activities
Free lancing
I operate onconsultancybasisincountriesof the GCC and Lebanon,developingmenus,
restaurantsandkitchendesigns
Computerskills
- FBM systemoperationandMicrosoftoffice,FidelioF&B,Micros.FMC
Hobbies
- Scuba diving,breedinghorses,
- Rowing,Silvermedalinthe Lebanese championship2001
Objectives
Get to have more experience,grow inthe businessforbetterplacesandsure makingmore
money
Languages
I speak,Write andread fluently3languages:
- English
- Arabic
- French
References
For Reference Contact findhereundera listof 3 people that you can reach
- Marc Ghaoui,Directorof Operations,LaSagesse University, marc.ghaoui@hotmail.com
- Nabil Tyan,HumanResourcesmanager,Le Bristol Hotel, nabil_tyan@hotmail.com
- Marcel Dreissen,EAM,Crowne Plazadeadsea, marcelxpetra@gmail.com
References
Duringmy professional life,Ihadthe chance to be trainedon the handsof variousEuropeanchefsandI mention
the following:
- Chef Kerwinbrowne,Englishandfromthe kitchensof Marco Pierre White andGordon Ramsey
- Chef DamienDurand,Frenchandfrom the kitchensof Joel Robuchon
- Chef Marcel Dreissen,DutchandcurrentlyFoodandBeverage Directorof Crowne PlazaAqaba
- Chef Maryan Gondon,Frenchand currentlythe executive chef of FairmontMonaco
- Chef Vincenzo Perez,Italianandcurrentlythe executivechef of The pearl Doha