This document contains information about Montaser Masoud including his personal details, employment history working in hotel kitchens in Egypt and Saudi Arabia, training and qualifications in culinary arts, food safety, and management. It lists over 50 online courses taken in topics like sustainability, nutrition, food safety, and business skills. Professional memberships include associations in Egypt, UAE, and Saudi Arabia.

1. EGYPT/Birthday
29/08/1964
00201222510961
chef.montaser@gmail.com
TIBA ROSE PLAZA HOTEL
6/11/2015 till to day
Mövenpick Hotels Makkha
Alhussaam Catering
Saudi Arabia
1/6/2014 tile to 30/10/2015
INTER CONTINENTAL Makkha IHG
Saudi Arabia
25/11/2001 TILL 10/4/2013
IHG
INTER CONTINENTAL
EGYPT SEMIRAMIS
15/07/1987 TILL 20/11/2001
SHERATON HELIOPLIS HOTEL EGYPT
01/08/1984 TILL 17/7/1987
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
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
 From Meals To Medicine
 Celiac Disease And Gluten-Free Restrictions
 Food Allergen Management
 Allergy Awareness

2. MONTASER MASOUD
 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
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

3. MONTASER MASOUD
 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
What Does It Mean To Address Bias
Overcome Your Unconscious Bias
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

4. MONTASER MASOUD
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)
SUSTAINABILITYEDUCATION FOR CULINARYPROFESSIONAL 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)
ProfessionalMembership:
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
 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

5. MONTASER MASOUD
 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 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

6. 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
 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
 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 personalwork 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-
 Work in a multicultural environment
 general health & safety in the workplace Able to control cost and wastage

7. MONTASER MASOUD
 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.
 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 Intercontinentalfloor
 It’s a highly effective Performance Management Solution that helps a restaurant discoverthe facts behind customer service
standards and otherfront 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 totalrating 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:
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.

8. MONTASER MASOUD
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
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