This document contains the resume of Montaser Mohmmed Masoud, an Egyptian chef with over 30 years of experience working in hotels and catering companies in Egypt, Saudi Arabia, and other countries. He has held various executive chef and director positions and received extensive training and certifications in culinary arts, food safety, and management. His skills and experience include menu planning, food production, staff management, quality control, and financial oversight of kitchen operations. His objective is to oversee professional kitchens and catering facilities while maintaining high standards of food quality, guest satisfaction, and cost control.

1. EGYPT/Birthday
29/08/1964
00201222510961
chef.montaser@gmail.com
MONTASER MOHMMED MASOUD
Professional Experience
Director Culinary
TIBA ROSE PLAZA HOTEL
6/11/2015 till to day
EXECUTIVE Chef
INTER CONTINENTAL IHG
HOLIDAY INN HOTEL
per opening hotel
Saudi Arabia
11/2014 TO 5/2015
EXECUTIVE Chef
Mövenpick Hotels
AlhussaamCatering
Saudi Arabia
1/6/2014 tile to 30/10/2015
EXECUTIVE Chef
INTER CONTINENTAL IHG
Saudi Arabia
Upgrading in kitchen
For Executive sous chef To Executive chef
25/11/2001 TILL 10/4/2013
PASTRY Chef IHG
INTER CONTINENTAL
EGYPT SEMIRAMIS
15/07/1987 TILL 20/11/2001
Dime chef
SHERATON HELIOPLIS HOTEL EGYPT
01/08/1984 TILL 17/7/1987
KITCHEN TRAINING
BARON HELIOPLIS HOTEL EGYPT.
15/04/1982 TILL 30/07/1984
(T.O.T)
International training of Trainers 2015
(MBTI) Myers Briggs Type Indicator 2015
Professional Membership:
Member of the Emirates Culinary Guild
Member of the Egyptian Chefs Association
Member of the Saudi Arabia Chefs Association
TRAINING
 1984 BAKERY PRODUCTIONLAUSANNEECOLEHOTEL
 1985 ENGLISH COURSE IN SHERATON HOTEL EGYPT
 1989 HOW TO BE A GOOD SUPERVISOR IHG- HOTEL
 1990 CUSTOMER COMEFIRST- IHG HOTEL
 1990 PASTRY HOTEL INTERCONTINENTAL KOHL IN GERMANY, CROSS TRAINING EXPOSURE
 1992 SERVICE LEADERSHIP
 1993 GUEST COURTESY TRAINING PROGRAM
 1993 SUPERVISION ZINGER MILLER

2. MONTASER MASOUD
 1994 ACCOUNTING FOR NON ACCOUNTS
 1994 APPRAISALSKILLS
 1995 TRAIN THETRAINER WORKSHOP
 1995 MANAGEMENT SKILLS
 1996 FOOD AND BEVERAGE DEPARTMENT
 1997 CROSSEXPOSURE IN PASTRY KITCHEN HOTELSINGAPORE 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 DEVELOPMENTCOURSE
 2000 CUSTOMER COMES FIRST2000
 2000 SIX CONTINENT CLUB
 2001 HOW TO BE A GOOD MANAGER
 2002 FELCHLIN SCHWYZ CHOCOLATECROSS DESSERT SWITZERLAND
 2002 FABILIO INTERNATIONALSCHOOLSWITZERLAND
 2004 BE MY GUEST INTER CONTINENTALDAR ALTAWHID ,KSA
 2005 group training certificate workshop IHC KSA
 2005 CRAFT TRAINING CERTIFICATEIHC KSA
 2007 CROSS EXPOSURE IN CROWNE PLAZA-DUBAI KITCHEN
 CERTIFICATEOFCAHIEVEMENT HACCP
 E-CRISTA 75% SCORE SAFETY FOOD IN 07/2009
 LEADERSHIP –FUNDAMENTALSPART OF THEI H G ACCELERATED
LEADERSHIP 23/08/2008
 INTER CONTINENTALEXPERIENCEYOU 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 SEMIRAMISINTER CONTINENTAL
 safety first {Certied Cristal Haccp management training course}
 Certificate of Registration-Food Safety Certified-ISO 22000:2005
 ISSUE DATE11/11/2012 -EXPIRY DATEFEBRUARY 2014
 Food Safety Certified {HACCP Code:2003} TQCSI HACCP 30/11/2011
 CONFIRMATION FOOD SAFETY MANAGEMENT SYSTEM 2014
 CODEX GUIDELINES FORV THE APPLICTION OF THEHACCP 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 SINGAPORETASK FORCE1998 TWO
BRONZEMEDALSIN EGYPTIAN CHEF, S ASSOCIATION
 1999 TWO BRONZEMEDALS IN EGYPTIAN CHEF, S ASSOCIATION
 1999 TWO MERIT CERTIFICATESEGYPTIAN CHEF'S ASSOCIATION
 1993 CONFRERIE DE LA CHAINEDES ROTISSEURS
1998 CHAINEDES ROTTISEURS
Member of the Emirates Culinary Guild
Member of the Saudi Arabia Chefs Association

3. MONTASER MASOUD
 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
 WACS JUDGING SEMINAR /2013 Emirates Culinary Guild
Opening HOTEL,S & CATERING
Mövenpick Hotels ( AlhussaamCatering ) 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
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
 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
 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-
EDUCATION-ADDITIONAL EDUCATION QUALIFICATIONS

4. MONTASER MASOUD
 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 personnelwithin the department.
Experience in multi-ethnic cuisine, Asian, Italian, Gourmet, and French
Increase staff creativity and quantity.
Controlling overall operations in kitchen including:

5. MONTASER MASOUD
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.
DemonstratedSkills
 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