1. Roshdy Ibrahim Mahmoud
DOB: 23 / 03 / 1970
Religion Moslem
Nationality: Egyptian
Languages English
Marital Status: Married
Address: Dosok Kafr Elshakh–Egypt
Contacts info Mob 01065515239
Email: Roshdyibrahim1970@yahoo.com
 To gain a position of Chef De Cuisine and responsibility where my qualifications and practical
Experience can be Applied and developed in a pro - active organization.
 A motivated dynamic and young individual who enjoyed the challenge of achieving and exceeding objectives a good
communicator enjoys working in an international atmosphere in which team work is essential in identifying and
capitalizing own business opportunities.
 Manages all kitchen operations including Stewarding operations with an emphasis on maintaining hygienic
standards and practices, staff training, and overseeing the preparation and presentation of a consistent food
product which meets customer’s expectations Promotes the desired work culture around the five core values of
Trust, Integrity, Respect, One Team and Service
.
 Given the opportunity, based on my overall experience, I believe I have a good positive attitude with lots of
enthusiasm towards a drive for results to be successful and to inspire the team's morale and goal. My ability to develop,
to lead and to train the kitchen team is most important for progression and inspirations. I am very much 'hands on'
approach with a vision of being creative and innovative. I am dedicated to my profession and have proven financial
track record and a good understanding of new concepts and trends. Also I am well versed in problem solving and
decision making and very well competent in solid leadership skills and technical skills and knowledge. I have excellent
man management skills, able to work under pressure, proactive, cooperative and able to interact with customers,
management and kitchen team. With a focus for passion and flair to strive for perfection and the ability to enhance the
company standards Computer literate and committed in ensuring the implication of proper practice of Health and
Hygiene requirements and with HACCP systems in place.
 Sales & Marketing
 Costs
 Issuing of food
 Quality and presentation of food products
 Condition and cleanliness of facilities and equipment
 Guest satisfaction
C.V
Personal Information
Professional skills
Career Objectives

2. Red Sea Hotels & resort Marsa Alam – Red Sea Egypt
Chef De Cuisine 01/02/2015– Till present
Key Responsibilities:
• Responsible for All Kitchen Menus and costing .Special Event,
• Administer kitchen personnel hiring and training, all Buffets concept
• Souk El Hana Restaurant breakfast, Lunch, Dinner
•. Room Service 24 hours.
• ICC Banquet rooms which occupy up to 2000 PAX (Banquet Style).
• Cardamom Restaurant ala carte restaurant Lunch and Dinner featuring Seafood.
• Pool Restaurant serves ala carte restaurant and Snacks Food. International Food
• Lagoon Restaurant serves Italian food breakfast, Lunch, Dinner.
IHG Port Ghalib Crowne Plaza –Red Sea Egypt
InterContinental the Palace Port Ghalib –Red Sea Egypt
Chef De Cuisine 01/08/2008 Till 31/01/2015
Sun International Hotels & resort Marsa Alam – Red Sea Egypt
Sous Chef Opening Team 01/01/2008 Till 08/ 2008
Key Responsibilities:
• Control and supervise the day-to-day Kitchen operation in the absence of the Executive Sous Chef.
• Moreover, responsible for directing & guiding the Food Production team in providing a consistent quality of Food in all
Outlets, as per international standards, in order to achieve the maximum level of guest satisfaction and organizational
Profitability in an atmosphere of teamwork and high employee morale
• Responsible for arranging and making the outside special caterings & Bedouin Dinner
• Liaising with all members of the kitchen brigade as well as restaurant, banqueting, purchasing managers.
• Motivation and team building Control of goods ordering and food cost.
• Preparation of staff rotation and menu planning.
• Controlling of food quality and presentation standards.
Iberotel Coraya Resort – Marsa Alam
Chef De Partie 01/12/2004 Till 31/12/ 2007
.
Hilton Hurghada Plaza
Demi Chef 03/08/2001Till 30/11/2004
Work Experience

3.  Windows, Excel, Word, power point, Internet
 Per Q Cost control system
 SCALA Purchasing System
 Material Control
 Opera System
 Fox System for staff Attendees
o Standards ofProfessionalism& ModernKitchenOrganization
o KitchenManagement
o Nutrition& Health , Flavors & Flavorings
o Basic Cooking Techniques
o MenuPlanning& MenuEngineering
o Foodservice Management:MenuPlanningand Marketing
o KitchenLayout & Design
o Train the trainer
o Harvard Manage Monitor
o Giving& ReceivingFeedback
o Winningways & Customer Focus
o Leadingin a Crisis
o Health & Safety
o IHG Rewards ClubCompliance
o IHG monitor foodsafety level 2
o Fire life safety& Fire fighting
o E- Cristal Basic Food Hygiene.
o Performance Management Training – InterContinental Hotel
o Successfully Completed Code of Conduct Training through IHG on line certification on 2014.
o Successfully Completed PCI Compliance Course through IHG on line certification 2012.
o Successfully Completed Health and Safety Course through IHG on line certification on 2011.
o Successfully Completed Food Safety (HACCP) Course certification on 2011.
o Successfullycompleted PCI–understanding Course Certification from IHG Hotels on line 2012 as departmental
and external train the trainer.
- Shehab Ahmed | Executive Chef – Crowne Plaza Sahara Oasis and Crowne Plaza Sahara Sands – Port Ghalib
Mob. +20 1001428832
- Emad Abass | Executive Chef -Time Renero Resort & Suites – Red Sea Egypt
Mob. +20 1001751296
Email: emad.moussa711@gmail.com
Computers Skills
Training & Development
References