Wael Abd-elhamid Heikal is an Egyptian sous chef with over 15 years of experience working in luxury resorts in Egypt. He is currently working as the senior sous chef at Sonesta Club Sharm El Shekih and has previously held sous chef positions at several InterContinental resorts. He has strong skills in menu planning, costing, training staff, and maintaining food safety and hygiene standards.

1. Weal Abd-elhamid Heikal
Sous chef
PERSONAL
Nationality: Egyptian
Date of Birth: 5th August 1978
Family Status: Married, one child
Language Skills: English & Arabic
Current location: Egypt
Phone: +0020 010 60648181 (Egypt)
Email: wael_heikal2000@yahoo.com
EXPERIENCE
Sonesta Club Sharm El Shekih. Egypt (****) Sep 2014 till Now
Senior Sous Chef
InterContinental Taba Heights Egypt (*****) Mar 2013 to Aug 2014
Sous Chef
InterContinental Taba Heights Egypt (*****) Jan 2012 to Aug 2012
Sous Chef
InterContinental Taba Heights Egypt (*****) Aug 2009 to Aug 2011
Sous Chef
Facilities: InterContinental Taba Heights Resort is part of a premier resort community on
the Red Sea coast. Surrounded by Desert Mountains, white sand beaches and
turquoise waters, it offers a wealth of leisure options including golf, water
sports, shopping and gaming. A short drive away is Pharaoh’s Island, Colored
Canyon and the Taba Protected Area. With its 503 rooms it is the second biggest
InterContinental resort Worldwide.
Website: www.Intercontinentaltabaheights.com
Reporting to: Executive Sous Chef
Responsibilities: Managing the 6 restaurants
Daily supervision & leadership hot kitchen witch consists of 32 chefs. Menu
writing & Menu costing. Buffet Theme night implementations with training of
team members. Vacation planning. Maintaining and building an exemplary

2. standard of hygiene, achieving daily & monthly targets. Food & Safety
Training on a regular basis to increase the awareness of Hygiene.
Tropicana sea beach resort(*****) June 2008 to July 2009
Sr. Chef de Partie
Facilities:
Tropicana Sea Beach is a5-star, all-inclusive resort located right on the beach.
Being in the centre of Nabq Bay means it's only a short distance from Sharm El
Sheikh Airport. The shopping areas and nightlife of Naama Bay are
approximately 22km away. The Resort is built in Moorish style and exudes fine
service befitting this flagship resort.
Website: www.tropicanahotels.com
Reporting to: Executive Sous Chef
Responsibilities: Managing the all day dining restaurant for Breakfast and lunch as well as
special events. Daily supervision & leadership of the hot kitchen witch consists
of 13 chefs. Buffet Theme night implementations with training of staff
members. Vacation planning.. Maintaining and building an exemplary standard
of hygiene. Food & Safety Training on a regular basis to increase the awareness
of Hygiene.
InterContinental Taba Heights Egypt (*****) Dec 2007 to June 2008
Chef de Partie
Facilities: InterContinental Taba Heights Resort is part of a premier resort community on
the Red Sea coast. Surrounded by Desert Mountains, white sand beaches and
turquoise waters, it offers a wealth of leisure options including golf, water
sports, shopping and gaming. A short drive away is Pharaoh’s Island, Colored
Canyon and the Taba Protected Area. With its 503 rooms it is the second biggest
InterContinental resort Worldwide.
Website: www.Intercontinentaltabaheights.com
Reporting to: Sous Chef
Sonesta beach (*****) Feb 2004 to Dec 2007
Chef de Partie
Facilities: Sonesta Beach Resort & Casino Sharm El Sheikh, stretching across the sands of
Naama Bay, overlooks the Red Sea and South Sinai’s desert and mountains.
The resort's traditional Arabic domes and archways form a village-style
ambiance. A Five stars resort with 520 unique guest rooms, executive rooms
and suites each feature a private balcony or patio.
Website: www.sonesta.com
Reporting to: Executive Chef
Hilton Hurghada resort (*****) Aug 2002 to Feb 2004
Commis 2
Website: www.HiltonHurghada-Resort.com
Reporting to: Sous chef
Reason to move on: Development

3. SYSTEMS
Food and Beverage Material System, Word, Excel average Computer knowledge
EDUCATION
 12-years compulsory school
 4-years Hotel Institute Batcher Diploma
 Basic Food Hygiene Training Crystal -08
 Fire Safety Training IHG -10
 ECA Handling and Cooking of Meat -10
 ECA Sauce and Stocks -10
SKILLS AND ACHIEVEMENTS
 Good interpersonal skills
 Work well in both autonomous or team environment
 Menu, planning, coasting, implementation and training
INTERESTS
Food, Reading books, Swimming and Family
REFERENCES
Robert Gynne, Executive Chef (Work together in InterContinental Taba Heights)
InterContinental Taba Heights
South Sinai, Egypt
+20 69 3580300
Email: Robert.Gynne@Ihg.com
More references are available if required.
Certificates available on request.