Montaser Mohammad Masoud               Executive ChefPersonal:               - Nationality: Egyptian               - Date ...
1998 FIRST AID TRAINING PROGRAM1998 C.T.C TRAINING PROGRAM1999 SUPERVISORY SKILLS1999 SCG EGYPT PROGRAM-HACCP1999 CROSS EX...
SHERATON LUXAR HOTEL EGYPTMARCH 1986QualificationsFood and Beverage Controller 1991 {American hotel and motel association}...
•Labour food Cost ManagementConditions of WorkMust be able to operate a high class SteakhouseFlexible and good in multi ta...
• GUEST EXPERIENCE     The Guest Experience Program          It’s a highly effective Performance Management Solution that...
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EXECUTIVE CHEF& MASTER CHEF -DAR AL TAWHID INTER CONTINENTAL MAKKAH MONTASER MASOUD C V

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Chef world association of chef societie
Senior Member- Judge the emirates salon culinaire
MASTER CHEF - JUDGE GCC
AMERICAN HOTEL &MOTEL ASSOCIATION Food and Beverage Management
AMERICAN HOTEL &MOTEL ASSOCIATION Food and Beverage Controls
Executive Chef –DAR AL TAWHID INTER CONTINENTAL MAKKAH

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EXECUTIVE CHEF& MASTER CHEF -DAR AL TAWHID INTER CONTINENTAL MAKKAH MONTASER MASOUD C V

  1. 1. Montaser Mohammad Masoud Executive ChefPersonal: - Nationality: Egyptian - Date of Birth: 28/08/1964 - Religion: Islam. - Present address: Dar Al Tawhid Intercontinental Makkah. - Mobile: 00966 509393892 - Email: chef.montaser@gmail.com E-mail: Montaser.Masoud@IHG.comWork experiences • 01/06/2007 till to day Executive chef In DAR AL TAWHID Intercontinental MAKKAH. • 20/08/2006 until 31st May 2007 Executive sous chef in-Charge of Kitchen in DAR AL TAWHID Intercontinental MAKKAH. • 25/11/2001 until 19/08/2006 Executive Pastry Chef in DAR AL TAWHID Intercontinental MAKKAH. • 15/07/1987 until 20/11/2001 Pastry chef INTER CONTINENTAL-SEMIRAMIS- EGYPT • 01/08/1984 until16/06/1987cook 1 Kitchen, Sheraton Heliopolis Hotel EGYPT} • 15/04/1982 until 1/07/1984 cook -2 kitchen Baron Hotel Heliopolis Cairo, MASTER CHEF GCC JUDGE IN SAUDI ARABIA 29/01/2012TRAINING1984 BAKERY PRODUCTIONLAUSANNE ECOLE HOTE L1985 ENGLISH COURSE IN SHERATON HOTEL EGYPT1989 HOW TO BE A GOOD SUPERVISOR IHG- HOTEL1990 CUSTOMER COME FIRST- IHG HOTEL1990 PASTRY HOTEL INTERCONTINENTAL KOHL IN GERMANY, CROSS TRAININGEXPOSURE1992 SERVICE LEADERSHIP1993 GUEST COURTESY TRAINING PROGRAM1993 SUPERVISION ZINGER MILLER1994 ACCOUNTING FOR NON ACCOUNTS1994 APPRAISAL SKILLS1995 TRAIN THE TRAINER WORKSHOP1995 MANAGEMENT SKILLS1996 FOOD AND BEVERAGE DEPARTMENT1997 CROSS EXPOSURE IN PASTRY KITCHEN HOTEL SINGAPORE INTERCONTINENTALMontaser Mohammad MasoudExecutive ChefDar Al Tawhid Intercontinental Makkah
  2. 2. 1998 FIRST AID TRAINING PROGRAM1998 C.T.C TRAINING PROGRAM1999 SUPERVISORY SKILLS1999 SCG EGYPT PROGRAM-HACCP1999 CROSS EXPOSURE PASTRY IN IHG SINGAPORE2000 MANAGING TRAINING AND DEVELOPMENT COURSE2000 CUSTOMER COMES FIRST20002000 SIX CONTINENT CLUB2001 HOW TO BE A GOOD MANAGER2002 FELCHLIN SCHWYZ CHOCOLATE CROSS DESSERT SWITZERLAND2002 FABILIO INTERNATIONAL SCHOOL SWITZERLAND2004 BE MY GUEST INTER CONTINENTAL DAR AL TAWHID ,KSA2005 group training certificate workshop IHC KSA2005 CRAFT TRAINING CERTIFICATE IHC KSA2007 CROSS EXPOSURE IN CROWNE PLAZA-DUBAI KITCHENCERTIFICATE OFCAHIEVEMENT HACCP –E-CRISTA 75% SCORE SAFETY FOOD in 07/2009LEADERSHIP –FUNDAMENTALS PART OF THE I H G ACCELERATED LEADERSHIP23/08/2008INTER CONTINENTAL EXPERIENCE YOU BRINGIT TO 2 LIVES - 01/12/2009ACHIEEVEMENT HACCP KITCHEN HOTEL DAR AL TAWHID is the best hotel in ksa in safetyfood as E- cristal web site- SCORE 80 % www.ecristal.comCROSS EXPOSURE IN FOOD AND BEVERAGE PRODUCTION AT INTER CONTINENENTALHOTEL,S DUBAI FESTIVAL CROWNE PLAZA CIT,UAE -09/01/2010 TO 17/01/2010ESSENTIALS OF FOOD COSTING –EGYPTIAN CHEFS ASSOCIATION12/04/2010 -13/04/2010 HOSTED BY SEMIRAMIS INTER CONTINENTALE-cristal check safety first {certied cristal Haccp management training course} 22/05/2010OTHERS FESTIVAL1990 EGYPTIAN FOOD FESTIVAL IHC KOHLN GERMANY1997 EGYPTIAN FOOD FESTIVAL IHC SINGAPORE1999 EGYPTIAN FOOD FESTIVAL IHC SINGAPORE TASK FORCE1998 TWO BRONZE MEDALS IN EGYPTIAN CHEF,S ASSOCIATION1999 TWO BRONZE MEDALS IN EGYPTIAN CHEF,S ASSOCIATION1999 TWO MERIT CERTIFICATES EGYPTIAN CHEFS ASSOCIATION1993 CONFRERIE DE LA CHAINE DES ROTISSEURS1998 CHAINE DES ROTTISEURSFood and Beverage Controller 1991 {American hotel and motel association}Food and Beverage management 1993 {American hotel and motel association}Food and beverage service 1998 {American hotel and motel association}OpeningDAR AL TAWHID INTERCONTINENTAL HOTEL MAKKAH SAUDINovember 2001SEMIRAMIS INTERCONTINENTAL HOTELEGYPTJULY 1987INTERCONTINENTAL HOTEL SHRAM EL SHEIKH IHC EGYPTJULY 1996 Montaser Mohammad Masoud Executive Chef
  3. 3. SHERATON LUXAR HOTEL EGYPTMARCH 1986QualificationsFood and Beverage Controller 1991 {American hotel and motel association}Food and Beverage management 1993 {American hotel and motel association}Food and beverage service 1998 {American hotel and motel association}Strong leadership and organization skills with a “hands on approach”Good communication and presentation skills - English languageRecognised culinary diploma is mandatory and essentialMiddle East exposure is beneficialAble to lead a teamSelf motivated and passionate about his jobWillingness to pass on knowledge to the entire team.Performs as a Role model to the team Main Duties1. Ability to handle multiple tasks with an eye to detail and presentation2. Stay up to date with latest culinary trends and create ideas into better and consistentimplementations3. Handling of the fully implemented HACCP guidelines as well as general health & safety inthe workplace4.Creating in conjunction with the– Food and Beverage Managers and Outlet Chefs of menusand “specials” which meet the needs of the target market and are in line with the operatingconcept for the restaurant5. To maintain good working relationships with colleagues and all other departments6. Assumes responsibility for increasing departmental sales and profitFinancial AccountabilityEnter details of any financial responsibility here, including:•Able to control food cost•Wastage and Turn over Control Montaser Mohammad Masoud Executive Chef
  4. 4. •Labour food Cost ManagementConditions of WorkMust be able to operate a high class SteakhouseFlexible and good in multi taskingAble to work under pressureHave a high level of creativity and be quality focusedWork in the kitchen in hot and wet areas, could work outsideCommunicationFood and Beverage Managers and Outlet Chefs all ExecutiveFood Suppliers --- Guest-Work in a multicultural environmentVery good strong leadership and organisational skillsKnowledge of HACCP as well as general health & safety in the workplaceAble to control cost and wastageKitchen CompetenciesChef Skills • Demonstrate principles of food safety and sanitation. • Demonstrate appropriate principles of plate presentation. • Prepare stocks, soups, and sauces. • Prepare basic cold food preparations such as green salads and salad dressings. • Prepare basic vegetable and starch accompaniments such as green vegetables.LEADERSHIP SKILLS • Fostering team works. • Demonstrate effective time management during production in kitchen food • Demonstrate effective organization of personal work areas for efficient production.FINANCIAL SKILLS •Adopting value for money principle. •By knowing our forecast as well business/nationalities mix to deliver the expected quality and quantity meets our guest expectation • Explain kitchen chef yield concept and yield percentage. • Calculate the cost of a recipe for kitchen menu. • Brief all section heads on daily basis month to date by the food cost . • Weekly briefing with the kitchen team with the GLM Heart Beat surveys resultsBreakfast- Lunch – Dinner Room Service/In-Room Dining- & Club Intercontinental floor Montaser Mohammad Masoud Executive Chef
  5. 5. • GUEST EXPERIENCE The Guest Experience Program  It’s a highly effective Performance Management Solution that helps a restaurant discover the facts behind customer service standards and other front line activities such as food safety and sanitation and ultimately enables.  _____________________ Reference: • Nasser Fadly | Area Director of Human Resources, IHG Egypt & Libya | Omar Ibn Khattab St, P.O Box 1026, Heliopolis Bahary, Cairo, Egypt Phone: + 202 24800077 | Fax: + 202 24800078 | Mob: + 20 123312986, +20 0103404660 nasser.fadly@ihg.com • OMAR IBN EL KHATTAB STREET, P.O. BOX 1026, Cairo, 11737, • Egypt +2-02-24800100Montaser Mohammad Masoud Executive Chef

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