FOOD SAFETY & HYGIENE MANAGER

1. Magdy Mohamed Mohamed Srour
M- 01060003500
M-01026004075
Tel.0237821213
32 st Kamal al Deen Hegazy. From Nabil Taha, from amr ban
alaas street al Matbaa station Faisa-Giza-Egypt
Magdysrour@gmail.com
https://eg.linkedin.com/in/magdy-srour-304a8735
Personal
Information
Gender Male. Marital Status Married 3 Childs
Date of
Birth
19/8/1973 Military Service Exempted
Nationality Egyptian. I.D. No. 2101537
Religion Muslim. Drivers ID 1592930
Objective  Innovate and excel. To create a niche in the culinary field and be one of the best FOOD
SAFETY&HYGIENE Manager in the world, and To pursue a position in the Culinary Division with a
global company provider of luxury hospitality products and services by hygienically way in order to
completely use my knowledge, skills and experience in the Hospitality Business
Summary of
Significant Skills
 FOOD SAFETY &HYGIENE MANGER
 (Responsible for all hygiene& sanitation in all food cycle and all HACCP documentations and forms )
 Administration (filling, organizing meetings, coordinating even etc)
 Quality Assurance (able to create different checklists, and to go through inspections and find out the weak points of
the area and try to give a solution for solving the issue)
 Training coordinated (ability to organize all the training related jobs, Have the sense of giving training sessions etc.)
 I know to handle As Ex sous Chef in Supervising food preparations, cleanliness of kitchen, ordering of stock, storage
of food items, working schedule of kitchen staff, menu planning, training, Coaching, controlling of quality and
quantity
 Receive all type of food items from suppliers as per SOP
 Participates in very huge events, as Ex sous Chef , and also assist the executive chefs in planning and organizing any
event inside/outside up-to 3000 Pax
 I help executive chef to make used recorded for all kitchen (food picture, ingredients, cooking methods)
 Follows proper handling and right temperature of all food products
 Knows and implements Marriott's 70 point safety standards.
 Interacts with guests/customers, community, company representatives, vendors and local education systems as needed.
 Trains associates in safety procedures and supervises their ability to follow loss prevention policies to prevent
accidents and control costs.
 Sets a positive example for guest relations
 Interacts with guests to obtain feedback on product quality and service levels; effectively responds to and handles
guest problems and complaints (specially from healthy visitor)
Operations
Management
 Operations management: strong background in, Food Service Management, Cost Control and Training.
 Extensive background in customer-oriented service operations and business development.
 Effective communicator: maintain positive relations with staff and customers in high-volume, fast-paced
operations.
Managing Quality
Assurance Goals
Coaches managers on adopting the Total Quality Management leadership style. • Conducts monthly audit to ensure
compliance with company and brand standards • Makes and executes the necessary decisions to keep property moving
forward toward achievement of goals. • Directs property quality efforts to address critical customer requirements. •
Assists with regional and/or company-wide implementation of company best practices. • Facilitates process improvement
teams, assuring use of the systematic processes, and improvement is achievable and measurable.
Managing Quality
Tools
•Ensures that management practices at all levels are aligned with quality tools by providing training in quality sciences. •
Uses data collection methods to compile, display, track, and analyze defect trends. • Demonstrates and communicates key
drivers of guest satisfaction for the brand's target customer. • Analyzes issues and identifies trends.

2. Managing the Guest
Experience
•Reviews guest feedback with leadership team and ensures appropriate corrective action is taken. • Responds to and handles guest
problems and complaints. • Stays visible and interfaces with customers on a regular basis to obtain feedback on quality of product,
service levels and overall satisfaction. • Models service behaviors that meet or exceed guest expectations.
Education Year Educational Institution Degrees and Specialties
2015-2016 Highfield (awarding body for compliance)
Sealed Air Consulting
Certification no FS889464
HABC Level 4 Award in Managing Food Safety in Catering
(QCF) DISTINCTION
2010-2011 Ain shams university PROFESSIONAL DIPLOMA IN SAFETY AND QUALITY
OF FOOD
1994-1997 Helwan University: Cairo Egypt B.S. of Hotel Management
High institute
1994-1992 High institute Cairo (kitchen section)
1992-1989 Hotel secondary school (kitchen section ) Al haram Secondary Hotel School
Work experience
Hospitality Operations Experience:
year Place
May 2015
until now
FOOD SAFETY &HYGIENE MANAGER a five stars hotel with
 245 rooms
 10 restaurants &bars
 Ball rooms 3000 people
Job description
 Oversee the day-to-day operations at outlets and other places that serve and prepare food and beverages.
 Ensure associates follows proper sanitation procedures.
 Preside over food service employees, including food production team, cashiers, and other employees.
 Ensure safety standards are maintained while food is being cooked
 To identify key areas of risk in various food operations for early remedial actions
 Ensure compliance with the regulations, licensing conditions and codes of practice relating to food safety
 Monitor the health condition of food handlers and to arrange medical examination or suspension of work where necessary
 Provide in-house training for the food handlers
 Supervise the work of the Hygiene Officer
 Handle complaints or enquiries from customers on food hygiene matters
 Act as a focal point of contact with the Food Safety Department of Local Municipality
 Advise food handlers on the proper food handling practices and ensure their observance
 Preparation of SOPs, working out for cleaning schedules and their implementation along with chief steward, staff training (kitchen, service, stewarding and all other
applicable such as receiving officer)
 Ensuring Food Hygiene and Sanitation SOP’s at all production areas, dishwashing utilities, receiving and storage areas Conducting Supplier audits
 Conducting daily inspection regarding hygiene and sanitation conditions of all production, storage areas etc.
 Implementation of pest management program
 Conducting in house audits
 Coordinating with engineering department to implement preventive and corrective maintenance
 Solving any problems/issues related to food safety
 Provide daily reports to the General Manager on any compliance issues and provide appropriate corrective measures.
June 2014
until April
2015
QUALITY ASSURANCE MANAGER
Prego CORPORATE 19 branch
Job description
To Manage Quality Assurance team for Prego branch and production factory
Handle Q A report and discussed with top management
To Manage for all hygiene& sanitation in all food cycle and all HACCP documentations and forms
 To make check the checker with quality assurance team in factory and branches to help and support team
 Handling the how transport food from factory to branches by safe foods to our customers
 Implementing food safety standards,
 Handling with partnership company (pest control- mystery shopper- suppliers )
 To good communicate with research and development department for create new items (meals, sandwiches, etc. )
 Developing related manuals and training tools to increase the efficacy of the food safety system. Recycle for the food flow to increase the productivity with production team -
Good documentation control.
Educating & training employees connected to food safety.
 Advice with stewarding and pest control company to follow the cleaning and sanitation practice
 To communicate with chefs in factory and operation manager handling hygiene and sanitation rules to serve the health and hygiene foods
 Handling the how transport food from factory to branches by safe foods to our customers
 To review with quality team how to received food and general items by the high quality products for operation
 To contact with lab analysis for Strategic food items and final items to sure we are serve safe food to our customer
 Sharing with projects engineering for follow the GMP (Re-planning the factory &New Prego factory &Stewarding area –

3. February
2011 until
June 2014
QUALITY ASSURANCE MANAGER
LA POIRE CORPORATE 150 branch for
 55-la poire pastry
 25-la poire express (on- the -run)
 15-café la poire
 25-café beano’s
 2-Eish W Malh brand
 la poire catering
Job description
 To Manage Quality Assurance team for la poire brands and production factory
 Handle Q A report and discussed with top management
 Responsible for all hygiene& sanitation in all food cycle and all HACCP documentations and forms
 Implementing food safety standards,
 Developing related manuals and training tools to increase the efficacy of the food safety system. Recycle for the food flow to increase the productivity with production team -
Good documentation control.
Educating & training employees connected to food safety.
 Advice with stewarding and pest control company to follow the cleaning and sanitation practice
 To communicate with chefs in factory and operation manager handling hygiene and sanitation rules to serve the health and hygiene foods
 Handling the how transport food from factory to branches by safe foods to our customers
 To make check the checker with quality assurance team in factory and branches to help and support team
 To review with quality team how to received food and general items by the high quality products for operation
 To handling the internal Auditing with consulting
 To contact with lab analysis for Strategic food items and final items to sure we are serve safe food to our customer
 Sharing with projects engineering for follow the GMP (Re-planning the factory &New Queen factory &Stewarding area – cafeteria staff layout ….etc
February
2010
January
2011
FOOD SAFETY MANAGER GRAND HYATT CAIRO a five stars hotel with
 970 rooms
 16 restaurants
 a Nile cruise and
 a shopping gallery
Job description
 Responsible for all hygiene& sanitation in all food cycle and all HACCP documentations and forms
 Responsibility of managerial staff in the food service industry to maintain a high standard of hygiene
to protect our customer from food poisoning
 A high output process will require detailed paper work, specifications, schedules codes of practices and
Documentation work, which are discussed in this manual.
 Purchasing from reputable suppliers, selecting products that are safe, receiving, preparing, cooking and serving are all critical time and temperature events, which are
subject to a multitude of safety concerns.
 I know to handled Chef de cuisine in Supervising food preparations, cleanliness of kitchen, ordering of stock, storage of food items, working schedule of kitchen staff,
menu planning, training, Coaching, controlling of quality and quantity
 Help stewarding team to effective cleaning and professionally
 I know how to make handling and good communicate between our property and any external auditors healthy, tourism minsters inspection
 And handled with pest control company to do the tasks
 Support and help the production team how to work in health and safety work environment and follow the hygiene tools by all types of training
2003 until
January
2010
HACCP MANAGER& QUALITY ASSURANCE
 J W MARRIOTT CAIRO, Mirage City, a five stars Deluxe Corporate Hotel & Resort with 428 rooms, 14
restaurants and bars, Banquet rooms accommodating up to 2500 Pax
Job description
 Responsible for all hygiene& sanitation in all food cycle and all HACCP documentations and forms
 Reports to Executive Chef For all food prepared in all outlets according to hygiene Presenting Daily scores to management measuring staff performances.
 Responsibility of managerial staff in the food service industry to maintain a high standard of hygiene to protect our customer from food poisoning
 A high output process will require detailed paper work, specifications, schedules codes of practices and Documentation work, which are discussed in this manual.
 Purchasing from reputable suppliers, selecting products that are safe, receiving, preparing, cooking and serving are all critical time and temperature events, which are
subject to a multitude of safety concerns.
 I know to handled Chef de cuisine in Supervising food preparations, cleanliness of kitchen, ordering of stock, storage of food items, working schedule of kitchen staff,
menu planning, training, Coaching, controlling of quality and quantity
 Help stewarding team to effective cleaning and professionally
 I know how to make handling and good communicate between our property and any external auditors healthy, tourism minster's inspection
 And handled with pest control company to do the tasks
 Support and help the production team how to work in health and safety work environment and follow the hygiene tools by all types of training Observing the employees
while performing their job tasks to ensure implementation of the hotel’s standards and procedures, Personal Evaluation in order to ease probationary period appraisal, and
seasonal contract appraisal.
 Responsible for cleanliness, hygiene and sanitation in all outlets Controls the food cost and wastage Checks buffet
 Gives on spot training to the kitchen staff and trains the new staff
 Informs all cooks about complaints, improvements to be made mistakes that have occurred.
 Ensures day to day on- job- training on company standards, policies and procedures
 Safeguards and handles all hotel property as per set standards of the hotel
 Conducting SOP training for newly hired employees of F&B department (Kitchen –steward-service )
 Scoring Operation Performance according the quality measurements for the leading hotels standards.
2001-2003 (kitchen Trainer & Quality assurance)
Le Royal Meridien Cairo Nile Tower, a five stars hotel with 970 rooms, 16 restaurants, a
Nile cruise and a shopping gallery, opened on August 1st
, 2001
Job description

4.  Reports to Executive Chef & Executive sous Chef For all food prepared in all outlets according to hygiene Presenting Daily scores to management measuring staff
performances.
 Observing the employees while performing their job tasks to ensure implementation of the hotel’s standards and procedures, Personal Evaluation in order to ease
probationary period appraisal, and seasonal contract appraisal.
 Responsible for cleanliness, hygiene and sanitation in all outlets Controls the food cost and wastage Checks buffet
 Gives on spot training to the kitchen staff and trains the new staff
 Informs all cooks about complaints, improvements to be made mistakes that have occurred.
 Ensures day to day on job training on company standards, policies and procedures
 Safeguards and handles all hotel property as per set standards of the hotel
 Helped as an outlet sous chef in his daily work
 Conducting SOP training for newly hired employees of F&B department (Kitchen –steward-service )
 Evaluating the employee’s probation period with Dept. Heads
 Scoring Operation Performance according the quality measurements for the leading hotels standards.
Evaluating service standards and employees performance for Food and beverage department (14 outlets served by 400 employees
Feb.1999
JUN. 2001
Sous chef Dream Park for amusement, a
theme park with 22 restaurants and cafés, opened
on February 1st
, 1999
(responsable for Italian restaurant Verona (240cover)
Nov.1998
Dec. 1999
Store Manager (Nasr City & Pyramids)
Domino’s Pizza
Store Manager responsible for paper work, staffing, management,
prepared the delivery for store and handling driver and planning for
flyers….etc
Jun.1997
Mar. 1998
General Manager
General Organization for information
Manager responsible for up selling, paper work, staffing, management,
prepared the delivery for store and handling driver and planning for
flyers….etc
Feb.1998
May 1998
Teacher in Technical hotel institute Teacher
for technology of service and kitchen
To teach students how to handled all kitchen and service operation
1994
1997
Kitchen supervisor Faculty of tourism Hotel to help chefs to come learn all students in faculty
Languages Arabic - Degree: mother language
English - Degree: Very Good
Training course
Basic Principles of kitchen Management from Egyptian Chefs Association
HACCP training session from SGS organize between Egyptian hotel association and E C A
HACCP training session from CRISTAL (check safe foods Association)
CNHT (certified new- hire training program) (JW Marriott Cairo)2005
Essential skills for supervisor and mangers training program (JW Marriott Cairo)2006
Global Food Quality and Safety Standards Certification program (JW Marriott Cairo)2006
Marriott Food Borne Illness Prevention program (JW Marriott Cairo)2006
Serve safe Essentials program (JW Marriott Cairo)2006
Great Food, Safe food Program (JW Marriott Cairo)2006
The Marriott international 30 points food quality& safety (standards essentials)
Australian meat quality attributes (food service workshop)2006
Foundation of Leadership training program (JW Marriott Cairo)2007
NAVIGATION THROUGH CHANGE (JW Marriott Cairo)2007
PROFESSIONAL KITCHEN MANAGEMENT(JW Marriott Cairo & E C A )2007
IT Microsoft Excel 2003advanced (JW Marriott Cairo 26/12/2007 to 27/12/2007)
IT Microsoft power point 2003 (JW Marriott Cairo 8/1/2008 to 9/1/2008)
BASIC COOKING TECHNIQUES (JW Marriott Cairo& Egyptian Chefs Association)2008
THE NATIONAL REGISTRY OF FOOD SAFETY PROFESSIONALS(ANSI) (The food safety manager certification
examination) 1/2008 valid for five years
SEVEN HABITS OF HIGHLY EFFECTIVE PEOPLE (JW Marriott Cairo)2008
DEVELOP YOU DEVELOP OTHER (JW Marriott Cairo)2008
EFFECTIVE TRAINING SKILLES(JW Marriott Cairo) October 2009
LEAN PRINCIPLES (EDGE) (LA POIRE Corporate ) 2014
Education courses
► Introduction to Hospitality Industry.
► Food and Beverage Service.
► Menu Planning.
► Service Art.
► Food and Beverage Storing and Control.
► H.A.C.C.P in Food and Beverage"
► Kitchen Science.
► Restaurant Design.
► Train The Trainer
► Promotion Types,
► Motivation Types
► Handling Guest Complain domino's pizza.

5. ► Beverage and Bar Setup.
► Food and Beverage Quality.
► Quality Assurance.
► Quality Control.
► Total Quality Management in F& B.
► Front Office.
► Cost Accounting.
► General Accounting
► Time Management "domino's pizza."
► Sanitation & Hygiene in Food Service industries
► Management Training In .domino's pizza
► Leader Ship Skills.
► Management Skills& Team Building
Computer skills
 Windows 1998 / 2000 / 2007/ 2010
 2 Microsoft excel 2003 advanced (from IT EGYPT CORP.) Word Internet
 Power point from (IT EGYPT CORP) (specially training program )
 Vista windows Material control Fidelio system
Availability
job requested
Availability As
Rank
Job field Career Objective I can work in
I am able to start work after one month from announcement
Full Time - Manager
Hotel & Restaurants ,food production (hospitality industry)
Executive team or manager responsible for Training & Quality assurance
Egypt - Arab Countries - Foreign Countries Reference
Training
From 6/95 till 8/95 Mena House Oberoi Service Trainee
From 7/94 till 9/94 Mena House Oberoi Kitchen Trainee
Form 7/92 till 9/93 Forte Grande Hotel Kitchen Trainee
From 7/92 till 2/92 Marriott Cairo Hotel Kitchen Trainee
From 6/90 till 2/91 Mena House Oberoi Kitchen Trainee
From 6/89 till 1/90 Mena House Oberoi Kitchen Trainee
References Mr. Walid Mahfouz
DIRECTOR OF TRAINING,MEA
Marriott Hotel International, Middle East& Africa
walid.mahfouz@marriott.com
01005520801
Mr. MARKUS.ROEDER
Area Director of Operations
Marriott Hotel International, Middle East& Africa
markus.roeder@marriott.com
CHEF Marco Alban
Executive CHEF
Marco.alben@kempinski.com
CHEF Eric pellen
Executive CHEF
eric.pellen@kempinski.com
Chef Dirk Holscher
Executive CHEF
GRAND HYATT CAIRO
eric.Holscher@hyatt.com
CHEF JEAN CLAUDE FURGIER
Executive CHEF
GRAND HYATT CAIRO
jean-claude.fugier@hyatt.com
Chef Camelia Patrick
Executive CHEF
Royal Meridian Nile tower/Grand Hyatt Cairo
Camelia.patrick@lemeriedien.com
CHEF LOTFY A AZEEM
Executive CHEF
Royal Nile Tower CAIRO
Lotfy.AbdelAzeem@ royalniletower.com
Mohamed Abdo
JDC Business Development Manager
Jonson diversey consulting
Mohamed.abdoo@jonsondiversey.com
01223980216
Mr. Alaa Mebed
Diversey Consulting Egypt Manager
Alaa.mebed@SealedAir.com
0122798756 -01093645099
Joining as a Food Safety &Hygiene Manager
Dear Mr.
After learning about your firm, it is clear that your company is an organization where employees are valued
and encouraged to reach their full potential. I am confident that I can bring a level of innovation and
dedication to your organization that few can match. Through my various experiences and education, I
cultivated clear understanding of the skills and personality required to succeed in the industry. I believe that
with my skill set and abilities I will be able to succeed in adding value to your organization.
As a driven and motivated individual I have acquired many skills through my experience at work. During my
numerous Food and Beverage projects. I have honed my ability to facilitate open and clear communications
between team members. In all the attached positions I applied my multitasking and organization skills which I
had developed during my experience. While my resume contains detailed information on my background
experiences I would like to meet with you in person and discuss how I can contribute to your organization.
Feel free to contact me at magdysrour@gmail.com or + 20106003500
Magdy Srour 8 - 2016

6. ► Beverage and Bar Setup.
► Food and Beverage Quality.
► Quality Assurance.
► Quality Control.
► Total Quality Management in F& B.
► Front Office.
► Cost Accounting.
► General Accounting
► Time Management "domino's pizza."
► Sanitation & Hygiene in Food Service industries
► Management Training In .domino's pizza
► Leader Ship Skills.
► Management Skills& Team Building
Computer skills
 Windows 1998 / 2000 / 2007/ 2010
 2 Microsoft excel 2003 advanced (from IT EGYPT CORP.) Word Internet
 Power point from (IT EGYPT CORP) (specially training program )
 Vista windows Material control Fidelio system
Availability
job requested
Availability As
Rank
Job field Career Objective I can work in
I am able to start work after one month from announcement
Full Time - Manager
Hotel & Restaurants ,food production (hospitality industry)
Executive team or manager responsible for Training & Quality assurance
Egypt - Arab Countries - Foreign Countries Reference
Training
From 6/95 till 8/95 Mena House Oberoi Service Trainee
From 7/94 till 9/94 Mena House Oberoi Kitchen Trainee
Form 7/92 till 9/93 Forte Grande Hotel Kitchen Trainee
From 7/92 till 2/92 Marriott Cairo Hotel Kitchen Trainee
From 6/90 till 2/91 Mena House Oberoi Kitchen Trainee
From 6/89 till 1/90 Mena House Oberoi Kitchen Trainee
References Mr. Walid Mahfouz
DIRECTOR OF TRAINING,MEA
Marriott Hotel International, Middle East& Africa
walid.mahfouz@marriott.com
01005520801
Mr. MARKUS.ROEDER
Area Director of Operations
Marriott Hotel International, Middle East& Africa
markus.roeder@marriott.com
CHEF Marco Alban
Executive CHEF
Marco.alben@kempinski.com
CHEF Eric pellen
Executive CHEF
eric.pellen@kempinski.com
Chef Dirk Holscher
Executive CHEF
GRAND HYATT CAIRO
eric.Holscher@hyatt.com
CHEF JEAN CLAUDE FURGIER
Executive CHEF
GRAND HYATT CAIRO
jean-claude.fugier@hyatt.com
Chef Camelia Patrick
Executive CHEF
Royal Meridian Nile tower/Grand Hyatt Cairo
Camelia.patrick@lemeriedien.com
CHEF LOTFY A AZEEM
Executive CHEF
Royal Nile Tower CAIRO
Lotfy.AbdelAzeem@ royalniletower.com
Mohamed Abdo
JDC Business Development Manager
Jonson diversey consulting
Mohamed.abdoo@jonsondiversey.com
01223980216
Mr. Alaa Mebed
Diversey Consulting Egypt Manager
Alaa.mebed@SealedAir.com
0122798756 -01093645099
Joining as a Food Safety &Hygiene Manager
Dear Mr.
After learning about your firm, it is clear that your company is an organization where employees are valued
and encouraged to reach their full potential. I am confident that I can bring a level of innovation and
dedication to your organization that few can match. Through my various experiences and education, I
cultivated clear understanding of the skills and personality required to succeed in the industry. I believe that
with my skill set and abilities I will be able to succeed in adding value to your organization.
As a driven and motivated individual I have acquired many skills through my experience at work. During my
numerous Food and Beverage projects. I have honed my ability to facilitate open and clear communications
between team members. In all the attached positions I applied my multitasking and organization skills which I
had developed during my experience. While my resume contains detailed information on my background
experiences I would like to meet with you in person and discuss how I can contribute to your organization.
Feel free to contact me at magdysrour@gmail.com or + 20106003500
Magdy Srour 8 - 2016