KHALED ELNEMR

I attended an Apprenticeship program at the American Culinary Federation in Oakland Community College (OCC) under Chef Kevin Brennan the Executive Chef at Detroit Athletic Club and I'm going on 12 years at the DAC. I am a Certified Executive Chef CEC, I am proactive and result oriented with an optimistic outlook on everything. My culinary skills are French, Italian, Mediterranean, Asian and new trend Cuisine. These skills are complemented by my admin skills (PC literate, P&L, and operation cost control), in addition, I am an effective leader and trainer. My approach to my work is to be flexible and to have a sharp eye for every detail, I am capable of supervising both a la carte and buffet set ups utilizing traditional and modern set ups. My approach to Management is definitely "Hands on” and whilst being able to work independently I am also a good team player and builder. I have very strong experience in reorganizing and restructuring kitchen operations. Specialties: I am at present a passionate Chef who always strives to create the utmost on quality of food flavors and presentation, my philosophy is simplicity based on natural ingredients executed with elegance and a classical but modern contemporary style cuisine. It’s important to me to motivate my team to achieve the highest standards and consistency required to react to our competitors and adapt to the members and guests needs and trends.

I have 35 years of experience in Hospitality, I am capable of supervising both a la carte and buffet set ups utilizing traditional and modern set ups. My approach to Management is definitely "Hands on” and whilst being able to work independently I am also a good team player and builder. I have very strong experience in reorganizing and restructuring kitchen operations. Specialties: I am at present a passionate Chef who always strives to create the utmost on quality of food flavors and presentation, my philosophy is simplicity based on natural ingredients executed with elegance and a classical but modern contemporary style cuisine.

American Culinary Federation Apprenticeship, Culinary Arts/Chef Training, 2007 - 2010 

Tanta University Bachelor's degree, Accounting, 1985 - 1990