Essam Amin El Sayed is an experienced Egyptian chef currently working as the Chef de Cuisine and Banquet Manager at Narcissus Hotels & Spa in Riyadh, Saudi Arabia. He has over 18 years of experience working in professional kitchens for hotels and restaurants in Egypt and Saudi Arabia. Essam has strong cooking and organizational skills and is skilled in menu planning, food preparation and presentation, kitchen management, and ensuring food safety and hygiene standards. He is looking to continue advancing his career in the culinary field.

1. CURRICULUM VITAE
ESSAM AMIN
EL SAYED
Mobile no:
00966 536514006
e-mail:
eamin38@yahoo.com
chefessam38@yahoo.com
Skype e-mail
essam.amin25
Present Address:
Boudl Hotels&Resorts,
Olaya Strret,Riyadh
Kingdom of Saudi Arabia
Permanent Address:
10 Mohamed El guoeshy st
King fiasl.el ashreen.
Giza.
Egypt
Career Objective:
18and 6 month years of proven experience in professional culinary for customers
ranging from Royal families to individual residents. Able to blend with diverse
workforce positively and a good communicator with great drive for results. Skilled to
perform under tight deadlines without sacrificing quality of work. Self–driven to
improve skills and knowledge in other fields of operation.
Education:
Professional Qualification:
Institution of hotels & tourism.
Institution & English
From British academy.
Course of hygiene from crystal Middle East
Haccp course .hyattrack training
Harvard manage mentor
Key Skills
• Great cooking skills
• A cool head
• An ability to delegate appropriately
• Organizational flair
• A grasp of profit margins
Present Job:
Working as chef Banquet and grade manager at Narcissus Hotels

2. Personal Data:
DOB 11/12/1974
Sex : Male
Nationality : Egyptian
Marital Status : Married
Languages Known:
English, Arabic
Hobbies:
Summing play chess,
Cooking.
& Spa, K.S.A, Riyadh, From October 2013 till the Date
Narcissus Hotels & Residents.
A unique Five star hotel in Riyadh, Kingdom Saudi Arabia,
has 3 restaurants and a coffee-shop.
Where East Meets West - this restaurant serves
international cuisine and is open for breakfast, lunch and
dinner.
The Cove - this seafood restaurant serves lunch and
dinner.
Pamba Grill - this restaurant serves barbecue and is open
for lunch and dinner Room Service: breakfast, lunch, dinner
and light snacks can be ordered through room service (24-
hours-a-day). Room service is also available late at night.
Banquet room 6
Roles and Responsibilities:
• Preparing, cooking and presenting dishes within your
specialty
• Managing and training any demi-chef de parties or
commis working with you
• Helping the sous chef and head chef to develop new
dishes and menus
• Ensuring you and your team have high standards of
food hygiene and follow the rules of health and safety
• Monitoring portion and waste control to maintain profit
margins

3. Strengths:
 Good communication
skills
 Positive attitude
 Leadership qualities
 Hard working
 Time punctuality
AREAS OF EXPERINCE
Casual dining
Kitchen procedures
Food safety
Sanitation procedures
Food quality
Food handling
Food preparation procedures
Weeding Nile cruces coffee shop.
Size offers a Uniquely Nile tower Cairo experience with a
careful selection of our favorite recipes. From the much
loved Western cold item.
Roles and Responsibilities:
• Maintaining Food Hygiene
• To Plan the menu and improve cost control For
banquets and Ala carte.
• Food display and specialty food.
• Requisition of daily food materials and other kitchen
supplies
• Wastage Control

4. Previous work experience:
• NARCISSUS HOTEL & SPA IN SAUDI ARABIA RIYADH
13/10/2013 TO UNTIL KNOW - WORKING AS CHEF DE CUISINE GRADE MANGER
AND BANQUET
• GRAND NILE TOWER IN CAIRO
• 11/7/2011 TO 12/10/2013 WORKING AS GRADE MANGER CHEF
• GRAND HYATT CAIRO
• 01/08/2003 TO 10/07/2011- WORKING AS CHEF DEPARTI ON GRADE MANGER
• AFTER ONE YEAR I BECOM SOUS CHEF
• ROYAL NILE TOWER IN CAIRO
9/8/2002 to 31/7/2003 WORKING AS DIME CHEF GRADE MANGER KITCHEN
• GRAND OPEN LE ROYAL MERIDIAN
• 1/5/2001 to 8/8/2002- WORKING AS DIME CHEF IN BANQUET KITCHEN
• OBEROI COMPANY
• 01/05/1998 to 30/4/2001 WORKING AS TRINEE UNTIL FRIST COMMIS IN
INDAN KITCHEN CURRY AND TANDOORI

5. KEY SKILLS AND COMPETENCIES:
Professional
• An expert at preparing made – from – scratch.
• Knowledge of commercial kitchen appliance and how to properly
operate them.
• Excellent communication, written, math, and organizational skills.
• Analyzing and solving problems.
• Able to stand and walk for periods of eight to ten hours at time.
Personal
• Infectious personality with the ability to engage and develop team
members.
• Strong desire to the beast.
• Superb manual dexterity and excellent visual and hearing abilities.
• Comfortable working in a confined space
Passport Details:
Pass Port No : A10526172
Date of Issue : 1/9/2013
Date of Expiry: 13/9/2020
Place of Issue : EGYPT
Declaration:
ESSAM AMIN, hereby declare that the above mentioned information is correct as per my
best knowledge and I bear the responsibility for the correctness of the above mentioned
particulars.
Date : 2016/05/26 (ESSAM AMIN)
Place: Riyadh