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Mohamed Abdullah
EXECUTIVEPASTRYCHEF&BAKEF
- 1 -
- 2 -
PERSONAL INFORMATION
Date of Birth :16h
of March 1977.
Nationality : Egyptian.
Marital status: Married, 3 Child.
WorkAddress: Movenpick hotel&Resort el sokhna
PermanentAddress : Al-Twabeq Faisal Street Mansheya–ElHram – Giza - EGYPT
Phone No. Egypt :00201123626121
E-mai mohamed450416 @gmail.com
CULINARY GUILD
Senior Member for Egyptian Culinary Guild Cairo2005
QUALIFICATION
1995 – 1997 Industrial Technical Institute
PROFESSIONAL EXPERIENCE
December 2011up to
date
Sept. 2008 till
Sept.2011
Movenpick hotel&Resortel sokhna (5* hotel) EGYPT
3 Hotels in Cairo, , 2 Hotels in Sharm el-Sheikh and 2 Hotels in Hurghada( New
opining )
5 star hotels
Post: EXECUTIVE PASTRY CHEF
• Setting a standard pastry chart for all hotels group
• Setting a standardized menus in all pastry&Bakef
• Preparing all menus recipes for all hotels group
• Met with all kitchen suppliers
• Implementing kitchen staff trainings (hygiene -Sanitation – safety)
• Following up on the guest comments to obtain the maximum guest
satisfaction Introducing every 3 month some new types of show cooking
• Organizing & Preparing Kitchens & Outlets for Serving Setting a standard
buffet according in house guest nationalities
• Improving the a la carte system in the restaurants for all hotels
• Preparing the kitchen utensils list
• Checking all kitchen equipment instillations for new opining hotels
• Checking the layout for kitchen operation for new opining hotels
• Preparing the basic training for the new staff ( hygiene, cooking, so on)
• Met with the companies who is working for HACCP auditing to operate it in
our hotels
National Corporation for tourism hotelsUAE
(Abudhadi.United Arab Emirates)
Post: PASTRY CHEF.
• Setting a standard pastry chart for all hotels group
• Setting a standardized menus in all pastry&Bakef
• Preparing all menus recipes for all hotels group
• Implementing kitchen staff trainings (hygiene -Sanitation – safety)
• Following up on the guest comments to obtain the maximum guest
satisfaction Introducing every 3 month some new types of show cooking

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cv.ex.pastry chef mohamed5g

  • 2. - 2 - PERSONAL INFORMATION Date of Birth :16h of March 1977. Nationality : Egyptian. Marital status: Married, 3 Child. WorkAddress: Movenpick hotel&Resort el sokhna PermanentAddress : Al-Twabeq Faisal Street Mansheya–ElHram – Giza - EGYPT Phone No. Egypt :00201123626121 E-mai mohamed450416 @gmail.com CULINARY GUILD Senior Member for Egyptian Culinary Guild Cairo2005 QUALIFICATION 1995 – 1997 Industrial Technical Institute PROFESSIONAL EXPERIENCE December 2011up to date Sept. 2008 till Sept.2011 Movenpick hotel&Resortel sokhna (5* hotel) EGYPT 3 Hotels in Cairo, , 2 Hotels in Sharm el-Sheikh and 2 Hotels in Hurghada( New opining ) 5 star hotels Post: EXECUTIVE PASTRY CHEF • Setting a standard pastry chart for all hotels group • Setting a standardized menus in all pastry&Bakef • Preparing all menus recipes for all hotels group • Met with all kitchen suppliers • Implementing kitchen staff trainings (hygiene -Sanitation – safety) • Following up on the guest comments to obtain the maximum guest satisfaction Introducing every 3 month some new types of show cooking • Organizing & Preparing Kitchens & Outlets for Serving Setting a standard buffet according in house guest nationalities • Improving the a la carte system in the restaurants for all hotels • Preparing the kitchen utensils list • Checking all kitchen equipment instillations for new opining hotels • Checking the layout for kitchen operation for new opining hotels • Preparing the basic training for the new staff ( hygiene, cooking, so on) • Met with the companies who is working for HACCP auditing to operate it in our hotels National Corporation for tourism hotelsUAE (Abudhadi.United Arab Emirates) Post: PASTRY CHEF. • Setting a standard pastry chart for all hotels group • Setting a standardized menus in all pastry&Bakef • Preparing all menus recipes for all hotels group • Implementing kitchen staff trainings (hygiene -Sanitation – safety) • Following up on the guest comments to obtain the maximum guest satisfaction Introducing every 3 month some new types of show cooking