1. Mahmoud Adel Ahmed Eid
Email:mahmouddt2@yahoo.com
Position Applied: Sous Chef
Mobile No.: 009607611159
Home No: 0020246200067
OBJECTIVES:
To build a career in a reputed organization in the areas of customer service to be able to
contribute effectively to organization growth and make it best in the field in this endeavor
use the challenges that come my way for learning to become the best.
PERSONAL DETAILS:
Date of birth: November 18, 1987
Sex: Male
Nationality: Egyptian
Passport: A05294206
Visa status: Employment
Marital status: Single
EDUCATIONAL ATTAINMENT:
• Helwan University, Faculty of Tourism and Hotel Management
Bachelor of Science in Hotel Management
Graduated 2009 with honors
SEMINARS ATTENDED:
• American hotel & lodging Education Institute in front &office skills development
• American hotel &lodging educational institute in F&B skills development
KNOWLEDGE AND SKILLS:
• Knows and can cook different cuisine like Arabic, Asian, Continental & Oriental.
• Food Cost and Micros
• Plan and create menus.
• Can work independently and dynamic team player
• Basic computer (ICDL) in Cairo Egypt
PROFESSIONAL EXPERIENCE:
Olhuveli Beach spa & Resort Maldives, Sunset Restaurant Main Kitchen
- Position: Sous Chef, April 25 , 2014 up to the present
Sheraton Hotel El Kuwait, Iranian Kitchen, Main Kitchen and Banquet Oriental Kitchen
- Position: Chef De Partie, September 2012 to April 2014
Intercontinental City Star Hotel, Banquet Kitchen
- Position: Demi-Chef De Partie, October 2011 to September 2012

2. Dusit Thani Hotel, Thai Kitchen and main Kitchen
- Position: Commis I, October 2010 to October 2011
Fairmont Heliopolis Hotel, Thai kitchen/Italian kitchen/Cold Oriental Kitchen
- Position: Commis I, July 2009 to October 2010
Four Season Hotel, Main Kitchen
- Summer Trainee, July 2008 to August 2008
BUA-KHAO , Thai Restaurant
- Position: Cook, September 2007 to July 2008
JW Marriot Cairo Hotel, Main Kitchen
- Summer Trainee, July 2007 to September 2007
Job Description:
• Prepare different stocks and sauces for dips, cooking and buffet.
• Check the receiving goods and ensure quality of the items is up to standard.
• Ensure par stock level and organize storage to help reduce spoilage/wastage.
• Innovation courtesy and present food for dining buffet
• Achieve food cost and administration target and enhance the margin through
effective stock management and minimize cost.
• Prepare raw seafood and vegetables for washing. Mise-en place, storing
stocks and produced items.
• Checks and monitor the temperature of storage areas, food holding and
displayed food items.
• Ensure proper sanitation is in place and maintain clean work areas.
I hereby certify that the above information is true and correct to the best of my knowledge
and belief.
My references
1- Chef dani maroon , ex sous chef in Sheraton el Kuwait , his mobile number
0096599414336
2- chef Mohamed sharef , chef de cuisine in olhuveli beach spa resort . his mobile
number 009607782019
3- chef Abdulla shareef , ex chef in olhuveli beach spa resort , his mobile number
009607950386