1. 3 san jaini St. Kafer Abdo ,Roashdi Alexandria
Saffy Eldin Alsaka
Date of birth: Dec 13th, 1970
Nationality: Egyptian
Marital status: Married
3 san jaini St. Kafer Abdo ,Roashdi Alexandria
Telephone: +201000558021 / +201211878162
Email: saffy.alsaka@gmail.com
P E R S O N A L P R O F I L E
With a kitchen & catering solid background I put all my experience to serve
our guests with passion and excellent quality, looking at satisfied customers
with expressions drives me to maintain the winning team.
There is no incompetent person there is only leaders whom can achieve
success.
 I take the initiativeto determine the management needs and look for the best ways
to meet their needs.
 I’m ensuringthat team members understand the management mission.
 I m a decisions maker and on – time decision consideringlongterm implication
when making decision.
 I m seeking inputs from team members when making decision thatwill affectthem
and provide them with regular feed back on how will they perform their jobs.
 I have a strong work ethic, maintain high ethical standards,candid aboutweakness
and strength and never undermine others.
 I make communication early and openly with management and employee and build
effective relationship and earn their trust.
 I lead team members by being good examples and take time to teach them and
help them to achievetheir goals.
 I m flexibleand open others suggestions to determine the best.
 Method for accomplishingassignmenton time competently.
 Open feedback from others and strivefor excellence.
 I help individual teammembers to understand how their contributions supportthe
overall purposeof the organization and management.

2. Saffy Eldin Alsaka
Page 2
 I demonstrate team members’ commitment to the values of organization and
managements and to behave in accordancewith management values.
 I do involveteam members in setting vision and direction and ensurethat they
have a clear sense of direction.
 I ensure that team members areclear on how to achievemanagement vision.
 I communicate management and organizational strategy to the team and maintain
a clear focus on organization priorities.
 I ensure that the team goals supportthe management goal and find innovative
ways to improve it
 I can achieve smooth workflow through effective coordination with management,
other department and team members.
 I eliminateunnecessary hierarchy procedures and obstacles for work
 I m proactivein all operations makinguseof my previous experience.
 I accustomed to mobilizeall types of functions logistic capability supply network to
get permanently customers
 I have a strong hand in team working with by guiding,coachingand carryingout –
in and of – job training.
 I m helpingin identifyingbusiness and developments needs as well as job objective
and performance standards and constructingdevelopments plan needed.
 I m professional to organizingwork group so people work well with each other and
empowering lines of authorities and responsibilities.
 I can help to ensure that people areproperly trained and match the right people to
the right job.
 I ensure that people have the sufficientand rightinformation they need to do their
job perfectly and given them the opportunities that help them to develop great
capacity.
 I believe to give recognition for positiveperformance and correct people in positive
way when improvement is needed
 I allowothers to responsibleand delegate work that should be done by others.
 I can encourage creativethinkingand utilizepeople abilities.
 I can explain clearly expectation when assigningtasks to team members and help
them to achieve their potential.
 I ensure that team members have an awareness of changes – if there is – that affect
their performance.
 I make sure that the team has useful feedback to know hoe they are doing.

3. Saffy Eldin Alsaka
Page 3
E X P E R I E N C E
 Food & Beverage Director
Serenity Hotels & Resorts Makadi Bay, Hurghada, Red Sea
P.O Box 124 Hurghada
Mobile : + 20 11 59746789 Phone
: + 20 65 359 09 60
fb@serenitymakadi.com
www.serenitymakadi.com
721 Rooms with 1400 Guest in charge of service, Kitchen, stewards
and Animation
Team and Entertainment program for both hotels
Managing Menus, Sales, costing and Hygiene
Responsible for Planning and up grading the hotel level and stander
Starting from April 16th, 2015 Tell now
Food & Be ve rage M anage r(Thomas Cook
G roup)Sunwi ng Wat er worl d Sport s Resort Makadi
Beach
It is 15 outlets, 602 Guest rooms.
(Thomas Cook Group plc is one of the world’s leading leisure travel
groups with sales of over £8.5 billion. Thomas Cook is supported by
approximately 22,000 employees and operates from 15 source markets; it is
number one or two (by revenue) in all its core markets. Thomas Cook Group
plc’s shares are listed on the London Stock Exchange (TCG).
October 1st, 2014–till April 15th ,2015
 Managing departmental operation to reach 84% of guest satisfaction
index
 Managing events and banquets including menu planning and
entertainment
 Control cost per person with a commitment to delivery of maximum
quality
 Follow up on food safety practices and maintain monthly score within
the green area

4. Saffy Eldin Alsaka
Page 4
 Developing and mentoring team to generate managers
2- Assistant Food & Beverage Manager
(The D esert Rose resort Hurghada, Egypt
It is 17 outlets, 912 guest rooms
December 7th, 2013 to September 30th, 2014
 In charge of F&B (Quality, Training, Excellence service &
performance scorecard)
 Taking a part of HACCP team
 Creating & developing F&B process manuals
 Awarded team of Top hotels, Holiday check & trip advisor of the year
 Overseas all F&B operation
3- Assistant Food & Beverage Manager for two hotels
(St el l a Makadi Beach & G arden, Egypt
It is 17 outlets, 1355 guest rooms
November 5th, 2012 to December 6th, 2013
 In charge of F&B operation
 Opening two new outlets “a la carte restaurants”
 Closing emergency procedures for one hotel during June/July 2013
 Reopening after two months
 Average F&B guest satisfaction index of 90+%
4- Assistant Food & Beverage Manager for two hotels
(Mi rabel Jaz “Park & Cl ub”. Sharm El -Shi ekh,
Egypt
It is 18 outlets, 1001 guest rooms
October 1st, 2011 to November 01 th, 2012
 Responsible for all Restaurants & bars operation

5. Saffy Eldin Alsaka
Page 5
 Creating promotions in order to achieve targeted sales budget
 Responsible for guest satisfaction GCC system
5- Asst. G.M F&B In charge for two hotels
(Amoun Cai ro and Amoun Al ex )
It is 120 rooms, 48 rooms total 10 outlets
July 1st, 2008 July 25th, 2011
 Leading major renovation for both hotel kitchens and outlets.
 Full Opening, including menu planning & menu engineering
 Head of New Norms committee
6- Q/C Food Service Manager
(D ynCorp Int ernat i onal a CSC (D ynCorp
Int ernat i onal under cont ract wi t h t he U ni t ed St at es
D epart ment of D efense. U .S.A G overnment i n Iraq) )
Jun 1st 2004 July 1st 2007
 Responsible for Supplier & catering contracting
 Working in a war zone is a challenge regarding store control
 Managing safety and security duties to insure safe quality delivery
 Up to 3000 pax per day food, beverage & entertainment including
events
 Highest food safety score in the company middle east
7- Project Manager
Darieh General Trading Co. (DAMAC) Baghdad, Iraq
June 18th 2003 May 31st 2004
 Opening a new location serving electrical power and crude oil service
unites
 Up to 1500 pax on daily bases
 That was early mission in the country “Iraq” so I’ve been involved in

6. Saffy Eldin Alsaka
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design, construction & snagging of the new unites.
 Renewal of catering contracts under a service quality score condition,
managing quality is part of the business not the operation
8- Locations Manager
Darieh General Trading Co. (DAMAC) Kuwait
November 1st 2002 May 31st 2004
 In charge of central unites of the country including stores & kitchen
 Supplying four contracts a school, two oil field and his excellence
palace prince of Kuwait
 Controlling cost to maximize profit, through quality product that
gains customer satisfaction every time.
9- Chief Cook – “Executive chef”
Abu Dhabi Company for Onshore Oil Operations (ADCO)
February 1st 2001 October 1st 2002
 Managing kitchen operation of 142 cook & steward all departments
 Working on menu planning concepts
 Organizing events for ethnic groups in the city including specialties
reflecting cultural occasions
10- Chief Cook – “Executive chef”
United Nations Iraq Kuwait Observation Mission (UNIKOM)
July 15th 2000 February 1st 2001
 Four different kitchens serving four different cosines “Asian, Latin,
European & international”
 4000+ pax per day
 Maintaining food quality standards in order to keep the contract
penalty free.
11- Asst. Rest, Manager
Hardees Int. Food Americana Kuwait
November 1st 1999 July 15th 2000
12- Senior Sauce Chef
Conrad International Hotel Hurghada, Red Sea
March 1st 1999 October 1st 1999
13- Chef Du Brigade

7. Saffy Eldin Alsaka
Page 7
Hotel Mercure Alexandria – Romance – Accor
June 1st 1992 March 1st 1999
14- 1st Commes
The Grand Hotel Hurghada – Red Sea
December 1st 1991 June 1st 1992
15- Trainee
Ramada Renaissance Hotel Alexandria- Result -
Degree Excellent
June 1st to September 30th 1991
16- Trainee
AL Mahrousa Army Hotel Alexandria - Result - Degree Excellent
June 1st to December 30th 1991
Awards
 Thanks Letter for Tasty Parties for 5 Continues years 95,96,97,98 &
99
 Damac Official Conference & Parties Award
 Mercure romance Alexandria Thanks Letter for Qualified Productivity
in seasons for 4 Continues years
 Mercure romance Alexandria Thanks Letter for opening the Classical
French Restaurant
 Thanks Letter from DAMAC Co. Abu Dhabi, for outstanding service
 Certificate 0f Appreciation excellent service DynCorp Baghdad, Iraq
K E Y C O M P E T E N C I E S A N D S K I L L S
 Decision Maker
 Team player
 Reliable
 Planning & organizing
 Initiative
P E R S O N A L S K I L L S
 Passionate.
 Pressure tolerant
 Outgoing personality
 Empowering others

8. Saffy Eldin Alsaka
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A C A D E M I C Q U A L I F I C A T I O N S
1997 B.Sc. from Alexandria Hotel & Tourism, Faculty of Alexandria
Hotel Management Section
1992 Diploma from Hotel Alexandria Institute, E.G.O.T.H 15th
Kitchen Section Graduate Very
T R A I N I N G & C O U R S E S
 First Aid Course in the Kitchen from Mercer, Alexander Romance Accor.
 Health & Nutrition course. Hotel Mercer Alexandria Romance Accor.
 Food Cost Course at Mercer Alexandria Romance Accor.
 Training Course in Development of Kitchen, Food, Diet free of
Cholesterol, High Calorie & Healthy food.
 Training the Trainer in Mercer Alexander Romance Accor.
 Fire Training in Alexandria Romance.
 Training in Food & Beverage out in Mercer Romance Alexander Accord.
 Training in H.S.E (Health & Safety Environment) in ADCO.
 Training with ARPAL Company under DAMAC Al Otaiba.
 The Professional Management Training in Creativity & Marketing In the
Ministry of Tourism, the Egyptian Tourism Federation and International
Development Ireland (IDI) April, 2010
 The Professional Management Training in Leadership and Human
Resources in the Ministry of Tourism, the Egyptian Tourism Federation
and International Development Ireland (IDI) April, 2010

9. Saffy Eldin Alsaka
Page 9
 The Professional Management Training in Service Excellence in the
Ministry of Tourism, the Egyptian Tourism Federation and International
Development Ireland (IDI) March, 2010
L A N G U A G E & C O M P U T E R S K I L L S
Language Understanding Reading &
writing
Spoken
Arabic Native Native Native
English Fluent Fluent Fluent
Software Microsoft office: (Word, Excel, Power Point, and Outlook)
Internet Navigation
Computer skills in kitchen
R E F E R E N C E S :
Mr. Loay ElMaghraby – EAM SunWing Hurghada +201003007184
Mr. Mohamed ElSayed – HRM The desert rose resort +201225897424

10. Saffy Eldin Alsaka
Page 10
Mr. Manny Ynestroza – Dyn Corp LLC Miami, Florida USA
+12398608226
Mr. Sherif Lion – GM +201066699949
Mr. Nabil Saied – DHR Stella Makadi +201002909300
Mr. Shams ElGamal – Amoun Hotels Owner +201001634233
Mr. Ahmed Yassien – Damac Project manager
mohamadyasinm@yahoo.com