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Director chef. f & b consultant

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MONTASER M MASOUD

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Director chef. f & b consultant

  1. 1. EXECUTIVE CHEF DAR AL TAWHID INTER CONTINENTAL MAKKAH SEMIRAMIS INTER CONTINENTAL EGYPT SHERATON HELIOPLIS HOTEL EGYPT BARON HELIOPLIS HOTEL EGYPT. INTERCONTINENTAL KOHL IN GERMANY INTERCONTINENTAL SINGAPORE Professional Membership: Member of the Emirates Culinary Guild Member of the Egyptian Chefs Association Member of the Saudi Arabia Chefs Association BEST CULINARY 2012
  2. 2. TEL: 00201222510961 EMAIL: montaser.masoud@yahoo.com Nationality: Egyptian - Date of Birth: 29/08/1964  1/ DIRECTOR CHEF.F & B Consultant  AIR DEFENCE SPRTIVE VILLAGE &TIBA ROSE PLAZA HOTEL EGYPT 20/04/2013  2-EXECUTIVE CHEF  DAR AL TAWHID INTER CONTINENTAL MAKKAH 01/06/2007 TILL TO DAY 10/04/2013  3-EXECUTIVE SOUS CHEF –KITCHEN CHARGE  DAR AL TAWHID INTER CONTINENTAL MAKKAH 20/08/2006 TILL 31/05/2007  4-EXECUTIVE PASTRY CHEF  DAR AL TAWHID INTER CONTINENTAL MAKKAH 25/11/2001 TILL 19/08/2006  5-PASTRY CHEF & Banquet chefINCHARGE vip  SEMIRAMIS INTER CONTINENTAL EGYPT 15/07/19787 TILL 20/11/2001  6-CDP – HOT KITCHEN- PASTRY –GARDE MANGER – BUTCHERY  SHERATON HELIOPLIS HOTEL EGYPT 01/08/1984 TILL 17/7/1987  7- KITCHEN TRAINING - FIRST COOK  BARON HELIOPLIS HOTEL EGYPT. 15/04/1982 TILL 30/07/1984 CHEF RESPONSIDLE BUSINESS     King Abdul-Aziz University Tourism Institute (KAUTI) Kingdom of Saudi ArabiaWith Consulting F & B Consultant FOR DHYAFAT ALBALAD ALAMEEN –MAKKAH –KINGDOM OF SAUDI ARBIA 2013 Support of Ecole hôtelière de Lausanne (EHL) F & B Consultant. 2012- 2013 Expert Chefs for WACS Train the Trainer 2013  Train the Trainer INSTRUCTOR CHEF 2 CHEF RESPONSIBLE BUSINESS  WACS COMPETITIONS     @MASTER CHEF CHALLENGE GCC 2012 King Abdul-Aziz University GULF FOOD the Emirates Culinary Guild 2012 seminar program WACS JUDGING SEMINAR 24 TH 25 /2/2013 Emirates Culinary Guild GULF FOOD the Emirates Culinary Guild February 2013 TRAINING  1984 BAKERY PRODUCTIONLAUSANNE ECOLE HOTE L  1985 ENGLISH COURSE IN SHERATON HOTEL EGYPT __________________________________________________________________ Montaser Mohammad Masoud Executive Chef
  3. 3.                                      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 __________________________________________________________________ Montaser Mohammad Masoud Executive Chef
  4. 4.  Food Safety Certified { HACCP Code:2003} TQCSI HACCP 30/11/2011 OTHERS FESTIVAL 1990 EGYPTIAN FOOD FESTIVAL IHC KOHLN GERMANY 1997 EGYPTIAN FOOD FESTIVAL IHC SINGAPORE 1999 EGYPTIAN FOOD FESTIVAL IHC 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 EDUCATION Diploma/Advanced Diploma of Business (kitchen Management) ADDITIONAL EDUCATION QUALIFICATIONS      Food and Beverage Controller 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 Opening HOTEL,S 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 In 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 __________________________________________________________________ Montaser Mohammad Masoud Executive Chef
  5. 5. •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 1. Ability to handle multiple tasks with an eye to detail and presentation 2. Stay up to date with latest culinary trends and create ideas into better and consistent implementations 3. Handling of the fully implemented HACCP guidelines as well as general& safety in the workplace 1. Food and Beverage Managers and Outlet all Executive Food Suppliers --- Guest2. Work in a multicultural environment Very good strong leadership and organizational skills 3. Knowledge of HACCP as well as general health & safety in the workplace 4. Able to control cost and wastage FINANCIAL SKILLS 1. 2. 3. 4. 5. 6. 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 1. Brief all section heads on daily basis month to date by the food cost. 2. Weekly briefing with the kitchen team with the GLM Heart Beat surveys results 3. Breakfast- Lunch – Dinner Room Service/In-Room Dining- & Club Intercontinental floor The Guest Experience Program 1. 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. PROFESSIONO VALU __________________________________________________________________ Montaser Mohammad Masoud Executive Chef
  6. 6. BEST CULINARY 2012 Personal objective in five years 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 Ect -Increase staff creativity and quantity. -controlling overall operations in kitchen including: Budgeting, manpower, menu planning and set up, scheduling, staff rotation, holidays planning, recruiting and hiring staff, service, control the elements that determine __________________________________________________________________ Montaser Mohammad Masoud Executive Chef
  7. 7. profit and loss to achieve maximum results with minimum expenses, food promotional ideas. Demonstrated Skills · · · · · · · · · · · · · · · · Food menu engineering Menu planning Ordering and purchasing Inventory Staff fostering Function planning Training and development of staff Quality enforcing Daily specials Line service Supervision Recruitment of staff Speed and accuracy Dealing with suppliers Coordination of food flow Monitoring of food wastage/food cost Professional Membership: Member of the Emirates Culinary Guild Egyptian Chefs Association Member of the Saudi Arabia Chefs Association __________________________________________________________________ Montaser Mohammad Masoud Executive Chef
  8. 8. __________________________________________________________________ Montaser Mohammad Masoud Executive Chef

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