Yusuf Rahimi
Executive Chef & Partner
Executive chef who opened a 90-seat Afghan restaurant, hit profitability in seven months, and keeps kitchen turnover at 11%.
- 7 monthsTo profitability
- 11%Kitchen turnover vs 70% industry
- 28.5%Food cost held
- 4.7Guest rating
Experience
Executive Chef & Partner at Badam
2020 – Now
Opened a 90-seat modern Afghan restaurant; reached profitability in month 7
Chef de Cuisine at Ox Restaurant
2016 – 2020
Built the wood-fire program that anchored a James Beard semifinalist nod
Sous Chef at Le Pigeon
2012 – 2016
Led the garde manger and pastry stations; wrote weekly changing menus
Education
- Oregon Culinary InstituteDiploma, Culinary Arts, 2011
Skills
- Menu development
- Kitchen leadership
- Food cost control
- Whole-animal butchery
- Wood-fire cooking
- Vendor sourcing
- ServSafe Manager
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