Chef Montaser Masoud c v

1. 00201222510961
chef.montaser@gmail.com
Date of birth: 8/29/1964
Married: 1
2 young men over 20 years
Old
Egyptian
MONTASER MOHMMED MASOUD
Professional Experience
EX Culinary Chef
Upfield Egypt
21/8/2023 Till ToDay
Director of kitchen
DREAMS RESORTS EGYPT Sharm El-Shaikh
16/10/2022 Till 20/8/2023
Director of Training and Development of kitchen
Hotel Facilities Air Defense
6/11/2015 till 15/10/2022
Director Culinary
Mövenpick Hotels Makkha Alhussaam Catering Saudi
Arabia
1/6/2014 tile to 30/10/2015
EXECUTIVE Chef
INTER CONTINENTAL Makkha IHG Saudi Arabia
25/11/2001 TILL 10/4/2013
Ex PASTRY Chef IHG
INTER CONTINENTAL EGYPT SEMIRAMIS
15/07/1987 TILL 20/11/2001
2 Cook
SHERATON HELIOPLIS HOTEL EGYPT
01/08/1984 TILL 17/7/1987
KITCHEN TRAINING
BARON HELIOPLIS HOTEL EGYPT.
15/04/1982 TILL 30/07/1984

2. MONTASER MASOUD
Coach Sustainability Education for Professionals wacs
Director Culinary Training Manager
Coach Sustainability Education for Culinary Professionals
(T.O.T) Training and Development Manager
Coach Sustainability Education for Professionals wacs
International training of Trainers 2015
(MBTI) Myers Briggs Type Indicator 2015
Protocol Food Consultancy FOOD SAFETY CONSULTING 2020
Heartfelt Leader Ship Online Course ( Udemy )
28/5/2020 Food Allergy Awareness (ihasco )
28/5/2020 Food Safety & Hygiene (Level 2) (ihasco )
28/5/2020 Food Safety Management (ihasco )
Training of Trainers (TOT) - Introductory Crash Course
Let’s Gear Up to Volunteer and Defy COVID-19
‫اﻟﺘﺎﻟﯿﮫ‬ ‫اﻟﻤﻮاد‬ ‫ﺑﺘﺪرﯾﺐ‬ ‫اﻗﻮم‬
i am training chef following MATERIALS TRAINING COURSES
From Meals To Medicine
Celiac Disease And Gluten-Free Restrictions
Food Allergen Management
Allergy Awareness
Protein Nutrition & Egg Chemistry
Kitchen Science: Culinary Techniques
Cross Contamination Action Ideas (2nd Edition)
Foodborne Illness: The Fork Stops Here! (2nd Edition)
Food Preservation Techniques (2nd Edition)
Food Safety (1nd Edition)
Food Safety Icon Illustrations & Vectors
Fluids And Nutrition Care Training
Food Safety And Hygiene Training Level 1
Food Safety And Hygiene Training Level 2
Food Safety And Hygiene Training Level 3
Haccp Training - Level 1-2-3-4-5
Food Allergy Awareness Training
Accelerate Progress Towards Health-Related Sustainable Development Goals
Umami Food
Therapeutic Nutrition
Culinary Arts And Food Preparation
Nutrition And Health
Sustainability Education For Culinary Professionals:
Day 1 - Introduction To Sustainability:
Day 2 - Agriculture
Day 3 - Animal Husbandry
Day 4 - Seafood

3. MONTASER MASOUD
Coach Sustainability Education for Professionals wacs
Day 5 - Energy
Day 6 - Water:-Recording
Day 7 - Waste Management
Professional Cooking Techniques
Knife Handling
Knife Handling
Professional Buffet Settings
Canapes & Hors d' Oeuvres
Salads
Handling & Cooking Meat
Handling & Cooking Beef
Handling & Cooking Veal
Handling & Cooking Fish
Handling & Cooking Poultry
Handling & Cooking Lamb
Handling & Cooking Vegetables
Handling & Cooking Potatoes
Handling & Cooking Eggs
Handling & Cooking Fruits
Handling & Cooking Grains
knowledge of Pasta & Noodles
Sauces & Stocks
Soups Preparation
Cakes & Cake Frostings
Custards Creams Frozen Desserts
Pies & Cookies
Principles of Baking
Quick Bread
Yeast Bread
Professional Culinary Arts
Professionalism
Essentials of Food Costing
Safe Food everyone's responsibility
Menu planning & Menu Engineering
Professional Kitchen Management
Vegetarian Cooking
Plate Presentation
Sandwich Making
Nutrition & Health
Flavors & Flavorings
Professional customer & Table Service
Dairy Products
Kitchen Tools & Equipment
Recipe Writing
Disaster Ready Humanitarian Training
Online Education 2020
What Does It Mean To Address Bias
Overcome Your Unconscious Bias

4. MONTASER MASOUD
Coach Sustainability Education for Professionals wacs
How Do I Identify My Biases
How Do I Examine My Own Bias
What Does It Take To Change Our Brains
What Does It Take To Change Our Actions
Avoid the Pitfalls of Diversity Efforts
Make Constructive Online Comments
Avoid the Pitfalls of Diversity Efforts
Key Triggers to Search for Unconscious Bias
Take the Next Step
(*An effective time management guideline*)
Introduction to Digital Etiquette
Respect Others’ Time
What Are Creative Commons Licenses
Respect Others’ Time
Respect Others’ Attention
Respect Others’ Privacy Tag Others Appropriately
Share Photos Appropriately
Practice Good Text Message Etiquette
Practice Good Facebook Etiquette
Practice Good Twitter Etiquette
Respect Copyright When Sharing
What Are Creative Commons Licenses
An Introduction to Project Management
Module 1: Introduction to Project Management
Training of Trainers (ToT)
SUSTAINABILITY EDUCATION FOR CULINARY PROFESSIONAL 2020
Part 1: Understanding the big picture ( WACS )
Part 2: Agriculture Food from the Soil ( WACS )
Part 3: Agriculture – Animal Husbandry ( WACS )
Part 4: Seafood in the Food Service Industry ( WACS )
Part 5: Energy in the Food Industry ( WACS )
Part 6: Water ( WACS )
Part 7: Waste Management ( WACS )
MOHAMMED BIN RASHID UNIVERSITY OF MEDICINE AND HEALTH
Brisons la chaîne d’infection du COVID-19
Let's Break the Chain of COVID-19 Infection (Arabic)
Let's Break the Chain of COVID-19 Infection
Let’s Gear Up to Volunteer and Defy COVID-19 (Arabic)
Professional Membership:
Member of the Emirates Culinary Guild
Member of the Egyptian Chefs Association
Member of the Saudi Arabia Chefs Association
WACS JUDGING
SEMINAR 2010/2011/ 2012/2013/2017 Emirates Culinary Guild
TRAINING
1984 BAKERY PRODUCTIONLAUSANNE ECOLE HOTE L

5. MONTASER MASOUD
Coach Sustainability Education for Professionals wacs
1985 ENGLISH COURSE IN SHERATON HOTEL EGYPT
1989 HOW TO BE A GOOD SUPERVISOR IHG- HOTEL
1990 CUSTOMER COME FIRST- IHG HOTEL
1990 PASTRY HOTEL INTERCONTINENTAL KOHL IN GERMANY,
CROSS TRAINING EXPOSURE
1992 SERVICE LEADERSHIP
1993 GUEST COURTESY TRAINING PROGRAM
1993 SUPERVISION ZINGER MILLER
1994 ACCOUNTING FOR NON ACCOUNTS
1994 APPRAISAL SKILLS
1995 TRAIN THE TRAINER WORKSHOP
1995 MANAGEMENT SKILLS
1996 FOOD AND BEVERAGE DEPARTMENT
1997 CROSS EXPOSURE IN PASTRY KITCHEN HOTEL SINGAPORE
INTERCONTINENTAL
1998 FIRST AID TRAINING PROGRAM
1998 C.T.C TRAINING PROGRAM
1999 SUPERVISORY SKILLS
1999 SCG EGYPT PROGRAM-HACCP
1999 CROSS EXPOSURE PASTRY IN IHG SINGAPORE
2000 MANAGING TRAINING AND DEVELOPMENT COURSE
2000 CUSTOMER COMES FIRST2000
2000 SIX CONTINENT CLUB
2001 HOW TO BE A GOOD MANAGER
2002 FELCHLIN SCHWYZ CHOCOLATE CROSS DESSERT
SWITZERLAND
2002 FABILIO INTERNATIONAL SCHOOL SWITZERLAND
2004 BE MY GUEST INTER CONTINENTAL DAR AL TAWHID ,KSA
2005 group training certificate workshop IHC KSA
2005 CRAFT TRAINING CERTIFICATE IHC KSA
2007 CROSS EXPOSURE IN CROWNE PLAZA-DUBAI KITCHEN
CERTIFICATE OFCAHIEVEMENT HACCP
E-CRISTA 75% SCORE SAFETY FOOD IN 07/2009
LEADERSHIP –FUNDAMENTALS PART OF THE I H G ACCELERATED
LEADERSHIP 23/08/2008
INTER CONTINENTAL EXPERIENCE YOU BRINGIT TO 2 LIVES -
01/12/2009
ACHIEEVEMENT safety food as E- cristal web site- SCORE 91%
CROSS EXPOSURE IN FOOD AND BEVERAGE PRODUCTION AT
INTER CONTINENENTAL HOTEL, S DUBAI FESTIVAL CROWNE
PLAZA CIT,UAE -09/01/2010 TO 17/01/2010
ESSENTIALS OF FOOD COSTING –EGYPTIAN CHEFS ASSOCIATION
12/04/2010 -13/04/2010 HOSTED BY SEMIRAMIS INTER CONTINENTAL
safety first {Certied Cristal Haccp management training course}
Certificate of Registration-Food Safety Certified-ISO 22000:2005
ISSUE DATE 11/11/2012 -EXPIRY DATE FEBRUARY 2014
Food Safety Certified {HACCP Code:2003} TQCSI HACCP 30/11/2011
CONFIRMATION FOOD SAFETY MANAGEMENT SYSTEM 2014
CODEX GUIDELINES FORV THE APPLICTION OF THE HACCP

6. MONTASER MASOUD
Coach Sustainability Education for Professionals wacs
SYSTEM
CORNELL UNIVERSITY CERTIFCATE IN FOOD SERVICE
MANAGEMENT FESTIVAL
1990 EGYPTIAN FOOD FESTIVAL IHG KOLLN GERMANY
1997 EGYPTIAN FOOD FESTIVAL IHG SINGAPORE
1999 EGYPTIAN FOOD FESTIVAL IHG SINGAPORE TASK FORCE1998
TWO BRONZE MEDALS IN EGYPTIAN CHEF, S ASSOCIATION
1999 TWO BRONZE MEDALS IN EGYPTIAN CHEF, S ASSOCIATION
1999 TWO MERIT CERTIFICATES EGYPTIAN CHEF'S ASSOCIATION
1993 CONFRERIE DE LA CHAINE DES ROTISSEURS
1998 CHAINE DES ROTTISEURS
Member of the Emirates Culinary Guild
Member of the Saudi Arabia Chefs Association
EDUCATION- ADDITIONAL EDUCATION QUALIFICATIONS
E-
Guide For Training and Consultation in cooperation with Ain Shams University
United kingdom Training Management Systems
United kingdom Training Skills
United kingdom Types Audiences
Diploma/Advanced Diploma of Business (kitchen Management)
Controller Food and Beverage 1991 {American hotel and motel association}
Food and Beverage management 1993 {American hotel and motel association}
Food and beverage service 1998 {American hotel and motel association}
2002 FELCHLIN SCHWYZ CHOCOLATE SWITZERLAND - MASTER CHEF
2002 FABILIO INTERNATIONAL PASTRY SCHOOL - MASTER CHEF
MASTER CHEF CHALLENGE GCC 2012 King Abdul-Aziz University
GULF FOOD the Emirates Culinary Guild 2012
GULF FOOD the Emirates Culinary Guild February 2013
GULF FOOD the Emirates Culinary Guild February 2013
Opening HOTEL,S & CATERING
Mövenpick Hotels ( Alhussaam Catering ) 2014
DAR AL TAWHID INTERCONTINENTAL HOTEL MAKKAH SAUDI November 2001
SEMIRAMIS INTERCONTINENTAL HOTELEGYPT JULY 1987
INTERCONTINENTAL HOTEL SHRAM EL SHEIKH IHC EGYPT JULY 1996
SHERATON LUXAR HOTEL EGYPT MARCH 1986
kitchen Skills
Demonstrate principles of food safety day by day and sanitation.
food in safe zone -Main kitchen- Butchery- Garde manger -Pastry
Demonstrate appropriate principles of plate presentation
Ability to handle multiple tasks with an eye to detail and presentation
Stay up to date with latest culinary trends and create ideas into better and consistent implementations
Handling of the fully implemented HACCP guidelines as well as general health & safety in the workplace
Creating in conjunction with the– Food and Beverage Managers and Outlet Chefs of menus and which meet the needs of the
target market and are in line with the operating concept for the restaurant
To maintain good working relationships with colleagues and all other departments
Assumes responsibility for increasing departmental sales and profit Wastage and Turn over Control
Food Cost Management LEADERSHIP SKILLS
Fostering team works.
effective time management during production in kitchen food
Effective organization of personal work areas for efficient production Main Duties
Ability to handle multiple tasks with Very good strong leadership and organizational skills

7. MONTASER MASOUD
Coach Sustainability Education for Professionals wacs
Knowledge of HACCP as well as an eye to detail and presentation
Stay up to date with latest culinary trends and create ideas into better and consistent implementations
Handling of the fully implemented HACCP guidelines as well as general& safety in the workplace
Food and Beverage Managers and Outlet all Executive Food Suppliers --- Guest-
Work in a multicultural environment
general health & safety in the workplace Able to control cost and wastage
FINANCIAL SKILLS
Adopting value for money principle.
By knowing our forecast as well business/
Nationalities mix to deliver the expected quality and quantity
Meets our guest expectation
Explain kitchen chef yield concept and yield percentage.
Calculate the cost of a recipe for kitchen menu.
Food Menu top VIP
The Guest Experience Program
Brief all section heads on daily basis month to date by the food cost.
Weekly briefing with the kitchen team with the GLM Heart Beat surveys results
Breakfast- Lunch – Dinner Room Service/In-Room Dining- & Club Intercontinental floor
It’s a highly effective Performance Management Solution that helps a restaurant discover the facts behind customer service
standards and other front line activities such as food safety and sanitation and ultimately enables
Personal Objective
OPENING THE PROFESSIONAL KITCHEN ( CATERING )
Control overall operations in kitchen to reduce budgeted food costs of
23.00% to actual 22.08%
Increase highest guest satisfaction total rating for food & beverage from 85.9%
To 87 % by controlling food production and quality.
Ensuring highest standards in all set menu presentation and buffet set up in
Enhancing the food product that is presented to guests.
Established departmental training and development plan.
Responsible for the day to day running of all operation and administration in kitchen.
Maintaining all control systems for food costs.
Applied HACCP system
Decreased high employee turnover
Management attitude and skills
Strong team leader ship.
Strong managerial and organizational.
Communication skills, interpersonal, motivational.
Excellent human relations skills
Excellent relationship with all staff levels.
Able to work with people of diverse cultures.
Fully responsible for all food production and maintaining
Quality to ensuring consistency in food delivery and
Standards
Control hygiene and sanitation.
Responsible for composing menu and able to use market research to develop new products and make changes within guests
need.
Responsible for selection training and development of the personnel within the department.
Experience in multi-ethnic cuisine, Asian, Italian, Gourmet, and French
Increase staff creativity and quantity.
Controlling overall operations in kitchen including:

8. MONTASER MASOUD
Coach Sustainability Education for Professionals wacs
Budgeting, manpower, menu planning and set up, scheduling, staff rotation, holidays planning, recruiting and hiring staff,
service, Control the elements that determine profit and loss to achieve maximum results with minimum expenses, food
promotional ideas.
1/Demonstrated Skills 2/Food menu engineering 3/Menu planning 4/Ordering and purchasing Inventory
5/Staff fostering 6/Function planning 7/Training and development of staff 8/Quality enforcing
9/Daily specials 10/Line service Supervision 11/Recruitment of staff Speed and accuracy
12/Dealing with suppliers *Coordination of food flow *Monitoring of food wastage/ food cost
ONLINE EVENT NOTIFICATIONS
PROGRAM Webinar
Protocol Food Consultancy Training Sessions
Taming The Black Swan Webisode Finding the Silver Lining
Sustainability Around The World
GoToWebinar - Expert tips for CISOs during COVID-19
Mental Resilience in the Event Industry
CORE CRUITMENT
Finance Panel
Chairman / Non-Exec
EXTREME
Coworking and Membership Industry
Leadership Panel (Trusted Brands and Socially Distant Service)
Chef / Kitchen Management / Food development
Asia Report
New Opportunities that the team
Get insight from industry leaders on the go
Informa Markets and Saladplate launch Food & Hotel Digital Week
25/3/2020 Country Pavilion Highlights
26 /3//2020 Top 100 Food Highlights
27 /4// 2020 Top 100 Drinks Highlights
28 /4/2020 Full Day Webinar: COVID-19 and the Future of Food
29 /4/2020 Saladplate Info Day