Ashraf Abdul Nasser ashoush is an Egyptian executive chef with over 25 years of experience managing kitchens and culinary teams in hotels across Saudi Arabia, Egypt, UAE, and Oman, including currently serving as the Executive Chef of the 5-star Makarim Umm Al Qura Hotel in Makkah, Saudi Arabia. He has a diploma in hotel chefs and is skilled in Lebanese, Moroccan, Turkish, Asian, Italian, Continental, French, and Egyptian cuisines.

1. Ashraf Abdul Nasser ashoush
Executive chef
Personal information:
Nationality : Egyptian
Date OF Birth : 20/12/1967
Marital Status : Married
Cell phone: :
+966594273123 KSA
+201026491324 mobil
+201005038743 mobil
+2026329438 cairo Egypt
Email: :
ashraf_ummalqura@yahoo.com
Objective
I am aspiring for securing and ideal position that will utilize all my relevant expertiseand knowledge
Qualifications Summary
o Experience in different kitchens like Lebanese, Moroccan, Turkish, Asian, Italian, Continental, French, cuisine.
o Team Leader, Results-Oriented &Team-Spirited.
o Energetic, Working under pressure and performing multiple tasks at once.
o Decisive (Can Make Decision)
o Self developed&dependant, Creative,
Overview
o 47 years Old, Married with 2 children:
o Over twentyfive years Of professional cooking and kitchen management experience
o Concentrates on Streamlining operations to maintain costs and Standards consistently strives for 5 Star hotel
experience&
o Haccp, Safety Food, Advanced hygiene, first aid qualified
o Speaking: Arabic & English and broken Hindi and French
o Interests:include Martial arts, football, and food photography
Academic Background
 Hotel chefs Diploma (1987)

2. 
Work Experience
 Executive Chef (Makarim Umm Al Qura Hotel Makkah
 Makkah Saudi Arabia From: January 2013– to present
 Executive Chef (Best western International Hotel & Coral Olaya Hotel)
Riyadh Saudi Arabia - From: August 2011 to January 2013
 Executive Sous Chef (Swiss In Hotel)
Giza Egypt - From: September2009 to June 2011
 Executive Sous Chef (AzurWadiLahmy Resort)
Marsa alam Egypt - From: June 2007 to august 2009
 Sous Chef – Banquet (Movenpick Hotel Media City)
Giza Egypt - From: April 2005 to may 2007
 Arabic Chef ( Sous Chef Oriental) Banquet
 (Dubai International Hotel –under Le Meriden Airport Hotel managenent)
Dubai UAE - From: July 2000 to to march 2005
 Chef De Cuisine (Holiday Inn Crown Plaza Hotel - Salalah)
Salalah Oman- From: from 1999 to June 2000
o Chef Cold kitchen ( Pre- Opening &) –(Hilton Makkah Hotel )
KSA - From: April 1995 to nov 1999
 Demi Chef De Partie cold kit(Sofitel Hotel - Madina)
KSA - From: May1991 to feb 1995
 Commis Chef (Marriot Hotel - Cairo)
Cairo Egypt- From: June1988 to march 1991
Certificates
 Won Silver Medalist: “Chef of the year Competition” Dubai
 Certificate of appreciation in Emirates cuisine- Dubai
 3 Certificate of Emirates Culinary-UAE
 Silver Medalist: Junior Cook Serve Competition Culinary Exposition
 Certificate of American Lodging Educational Institute of food
 Food Safety Certificate (HACCP) - Egypt
 Food demonstration in Sahara center in sharjah.UAE
 participate Friday Magazine & Al Mara’a Al Yaum Magazine - Dubai & Gulf weekly newspaper UAE
 Participate in Arabic food promotion in Nepal
 Participate the Himalayan times newspaper Nepal
 Participate in Egyptian Television programs.

3. o Hotels Briefing
Makarim umm AlQura hotel
o 5 stars hotel
o 336 rooms &suites
o Executive chef
o Makkah Saudi Arabia
Swiss inn hotel & Swiss inn plaza
o 5 Star City/Business Hotel, Resort
o 250 rooms dreamland 6th
of October city
o Executive Sous Chef
o Chef in charge for 2 hotels
o Responsible For all the operation
o All Purchasing Of Opening Operational Equipment
o Writing Of All Menus
o Setting Five Star Standards
o Employing Of Staff and All Training
o All Food Items Served Within The Hotel
o All Matters Concerning Kitchens
o Assisting F & B Manager In Departmental Decisions
o Re-Organizing The Entire Food Production Unit
o Planning The Budget, Manning and Promotions
o Organizing Purchasing and Storeroom Procedures
o Planning The Refit Of The Kitchen
o Planning All Food Promotions In The Hotel
o Setting Standards, Stock And Cost Control
o Daily Briefing the Staff.
o Planned And Executed Renovation Of Restaurants
Azurwadilahmy resorts
o 5 Star /Business Hotel, ,Resort
o 350 dome shaped rooms
o marsaalam red sea Egypt
o 5 Food &Beverage Outlets

4. o Executive Sous Chef
o Chef in charge
o Responsible For all the operation
o All Purchasing Of Opening Operational Equipment
o Writing All Menus
o Setting Five Star Standards
o Employing Of Staff and All Training
o All Food Items Served Within The Hotel
o All Matters Concerning Kitchens
o Assisting F & B Manager In Departmental Decisions
o Re-Organizing The Entire Food Production Unit
o Planning The Budget, Manning and Promotions
o Organizing Purchasing and Storeroom Procedures
o Planning The Refit Of The Kitchen
o Planning All Food Promotions In The Hotel
o Setting Standards, Stock and Cost Control
o Daily Briefing the Staff.
o
Movenpick Hotel Media City
o 5 Star City/Business Hotel, ,Resort
o Cairo Egypt ,600 Rooms suites
o 9 Food &Beverage Outlets
o Asst : Executive Chef
o Sous Chef [Banquet] Responsible For: Asst- Of Executive Chef
o Res- Organizing The Entire Food Production Unit
o Re-of Coffee-Shop 280s Buffet & .3000 Banqueting
o All Purchasing Of Operational Equipment
o Setting Banqueting Menus
o Res-Training Of Kitchen Staff
o All Food Items Served Within The Hotel
o All Matters Concerning Kitchens
o Setting Standards off Movenpick hotels
o Assisted Head Chef In Daily Running Of Kitchen, Assuming All
o Setting Standards In Food Preparation And Presentation
o Daily Supervision Of Kitchen Operation
o Organization Of Functions

5. Dubai international hotel
(Le Meridian airport hotel. Management)
o Department of Civil Aviation
o 5 Star City/ Business Hotel, Dubai UAE
o 150Rooms ,8 Food & Beverage Outlets
o Arabic chef [Sous Chef. oriental]
Responsible For
o 6 Outlets In Hotel Which Include:
o implement Daily/Special/Business Menus
o Writing Of All A La Carte/Businessmen’s Luncheon Menus
o Someplace Else (Arabic/International )
o The Café (Up market Coffee-Shop, Newly Opened)
o Assisting Head Chef In Daily Running Of Kitchen,
o Assuming All Responsibilities In His Absence
o Training Of kitchen Staff
o Daily Supervision Of Arabic Kitchen Operation
o Setting Arabic food Menu
o Setting Standards In Food Preparation And Presentation
o Award Winning 400 Cover Restaurant
Holiday inn Crown Plaza hotel
o 5 Star City/Business Hotel, resort
o Salalah Oman, 153 Rooms & suites
o 7 Food & Beverage Outlets
o Chef De Cuisine
Responsible For
o Assumed Position Of Sous Chef
o Banquets Include Many Functions Attended By Heads VIP’s
o Previous Position Coffee Shop a La Carte Chef
o Responsible For All Banqueting And Coffee Shop Buffets
o Implement Daily/Special/Business Menus
o Training of Kitchen Staff
o Coordinating Food Promotions with Guest Chefs
o Planning Food Promotions& Menus
o Daily Supervision of Kitchen Operation
Makkah Hilton
o 5 Star Deluxe City/ Business Hotel,
o Saudi Arabia, 650 Rooms& suites

6. o 9 Food & Beverage Outlets
o Fine Dining Chef
Responsible For
o Award Winning350 Cover Restaurant
o Overall Kitchen Supervision
o Introduction of New Business Lunches
o Regular Promotions Including
o The Opening of 350 Cover Fine Dining Restaurants,
o Writing Of All a La Carte/Businessmen’s Luncheon Menus
o All Ordering Of Equipment for Restaurant
o Stock Control And All Ordering Of Produce
o Training Of Kitchen Staff and supervision
o Restaurant Awarded One of The Top Ten in Saudi Arabia
o Quality Control/Standard Setting
Sofitel Hotel
o 4 Star City Business Hotel
o 120 Rooms Al Medina
o Saudi Arabia
o Demi Chef De Partie
o Total Daily Running Of Restaurant and Health Bar
o Coffee Shop Buffet and A La Carte Section
o Planning Food Promotions& Menus
o 200 Banqueting,80s Restaurant, 100 seat Coffee Shop
Marriott Hotel
o 5 Star City Business Hotel
o 1250 Rooms &suites
o Cairo, Egypt
o 12 Food & Beverage Outlets
o Commis Chef
o Started as Commis 2 & promoted to Commis 1
o Start in main kitchen then Transferred to
o Mexican Restaurant
o Al Roy Rogers Restaurant Buffet and A La Carte Section
o Total Daily Running Of Restaurant and Health Bar

7. Training:
 Sheraton Hotel – Cairo (Between 1985 – 1987)
Languages:
o Arabic: Native o English: Good o Urdu : Weak
Computer:
 Good Command of MS Office, Windows 7 & 8