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- 1. yasser mahmoud mahroussanad Personal Information: Full Name:........ yasser mahmoud mahrous sanad Gender:............. Male Birth Date: ....... 04 april 1978 Home Address:. . 1yussef el bendary ard elwaa – el mohandseen City:.................Giza Nationality:........ Egyptian Marital Status:.. .Married Tel: 0100 2902025 1. E.mail Address:………ym_sanad@hotmail.com Yasser.sanad10@gmail.com Yasser.Sanad@ihG.COM Education: Facutly : faculty of art UNIVERSITY : CAIRO YEAR : FROM / 1995 To /1999 Specialty : philosphy section Degree : good Activities : office / learnt englishe Studey on facutly : acedmay Culinary of cooking ONE YEAR From city and gilled (England) Studey on facutly : Faculty of Tourism and Hotels Management Helwan University Deploma of nutriation and producet i
- 2. Work Experience: PresentEmployer Intercontinental Cairo Citystars Omar Ibn El Khattab St.,Heliopolis, Cairo Started on octobar 2004 Position: sous chef Team opening and share at the opening of all restaurants( Maestro Restaurant . mondail Restaurant .room service .Esplend Restaurant .banquet kitchen .oriental kitchen .pool bar kitchen .bellin bar . busten grilled ) Scope Of Work RELATIONSHIP 1. Reports directly to the Executive Chef. 2. Provides functional assistance and direction to the kitchen operation as assigned 3. Interacts with individuals outside the hotel including clients, suppliers, competitors and other members of the local community. 4. Coordinates functions and activities with other Department Heads as appropriate. 5. Implementing new menus for special events, outlets & banqueting. DUTIES & RESPONSIBILITIES 1. Assists Exec. Chef in completion of market list in accordance with the brand’s quality & quantity standards. Checks perishable food items received for quality & quantity standards. 2. Attends and contributes to weekly Department Heads meeting and to weekly ii
- 3. Food and Beveragedepartmental meeting during the absence of the Exec. Chef, and organize weekly outlet Chef’s meeting to enhance two way communication among different organizational level. 3. Supervises the function of all kitchen employees, facilities and cost, contributing to maximizing the overall food & beverage profit. 4. Assists the Executive Chef in controlling and analyzing the following on an on- going basis: • Quality levels of production and presentation. • Guest satisfaction • Merchandising and marketing • Operating/payroll/food costs 5. Assists Exec. Chef in the production, preparation and presentation of all food items, to ensure highest quality at all times. 6. Establishes and maintains effective employee relations and inter-departmental working relationships. 7. Conducts under the guidance of the Exec. Chef such function as interviewing, hiring, employee orientation, performance appraisal, coaching counseling and suspension if necessary to ensure appropriate staffing and productivity. 8. Assists the Exec. Chef in conducting training needs analysis and conducts on the job training sessions for kitchen employees. Previous work Experience 01/02/2004till 01/10/2004 Dessert rose ghardaghe Current Position: soiner chef departia Maxico resaurant @seafood mareket Intercontinental sharm ELsheikh iii
- 4. Current position: fristcomma 01/06/2003 till 27 /2/2004 Maxico restaurant@main kitchen NAMMA BAY SHARM elsheikh 7/05/2002 till 01/06/2003 Position: frist comma Main kichen . cold kitchen .maxico. seafood .aitilan semarmaisIntercontinental Cairo Current position:APPERANTAIS TRINING 7/04/1998till 01/05/2003 TRINING IN ALL SECATION KITCHEN 6MONTH IN ALL KITCHEN ( MAIN KITCHEN ,COLD KITCHEN ,AITILAN ,MAXICO , BANQUET ,ORIENTAL, GRILLE, , NIGHT AND DAAYS ,BUTCHER Additional Skills: Languages Reading Writing Speaking Arabic Mother Tongue English v.good v.good v.good Computer Skills Microsoft Windows 2000 Professional,XP.....Good Microsoft Word 2000,XP..............................Good Microsoft Excel 2000,XP..............................Good Microsoft PowerPoint 2000,XP.....................Good Microsoft Outlook and Outlook Express .......Good Internet applications ...................................Good Training Courses * English Course (Business class level) Current * Managing performance & Development training (September 2010) * Manage and apply Policy and Strategy System (February 2010) iv
- 5. * Revenue AcademyTraining (January 2010) * Interview Skills (February 2010) * Leadership Fundamentals (December 2009) * Training in all kitchen sections in semarameis Intercontinental Cairo . * Cross training in CTC * Cross training in FOOD COST * Cross training in FOOD HEYGIEN * Cross training in FREST AIDE Rewards: Best chef in Egypt (2014) by Chef Association Silver Medal. Best chef in Egypt (2013) by Chef Association Silver Medal. Hace Culinary Challenge, Egypt (2014) Silver Medal. Personal Skills: Excellent Interpersonal Skills. Presentation skills. Strong personality in a confident & professional manner. Excellent Team Player who can empower and motivate others. Ambitious, self motivated, creative, patient, proactive, enthusiastic. v
- 6. * Revenue AcademyTraining (January 2010) * Interview Skills (February 2010) * Leadership Fundamentals (December 2009) * Training in all kitchen sections in semarameis Intercontinental Cairo . * Cross training in CTC * Cross training in FOOD COST * Cross training in FOOD HEYGIEN * Cross training in FREST AIDE Rewards: Best chef in Egypt (2014) by Chef Association Silver Medal. Best chef in Egypt (2013) by Chef Association Silver Medal. Hace Culinary Challenge, Egypt (2014) Silver Medal. Personal Skills: Excellent Interpersonal Skills. Presentation skills. Strong personality in a confident & professional manner. Excellent Team Player who can empower and motivate others. Ambitious, self motivated, creative, patient, proactive, enthusiastic. v