This document contains a resume for a male Egyptian chef. He has 13 years of experience working in kitchens at 5-star hotels in Egypt. Currently he works as a Junior Sous Chef. He is studying hotel management and has received diplomas in cookery. His skills include experience with various cuisines and kitchen stations. He is proficient in English and has worked his way up from positions like Second Cook and Demi Chef de Partie to his current role.

1. PERSONAL INFORMATION:
 Gender : Male
 Marital status : Married
 Date of Birth : 07 April ,1984
 Military Service : Exempted
 Place of Birth : EGYPT
 Nationality : Egyptian
 Passport number : A 11784589
 Residence Location : Alexandria – Egypt
SUMMERY & OBJECTIVE:
Good education background encompasses 13 years experience in kitchen
department in five stars hotel Have initiative, fully motivated. And
willingness to accept responsibility, Skill in Western Food, Asian Fusion, and
Arabic food. Good in English, both spoken and written, and have basic
knowledge in computer operation.
To best utilize my expertise to the benefit of my employer, as well as
enhance my personal skills and grow with the company I work for.
great Hotel guests loves and staff
EDUCATION:
 Currently studying at the University of Tours and Hotels Alexandria
 Department of hotel Management
 Diploma in Cookery
 Very good
 2001-2003
SKILLS:
 Banquets, party, Conferences, Restaurants, Romantic food, hotel.
 Computer Skills Microsoft Excel, Word, opera and Fidelio, FBM.
 The professional development program for hotel managers (IDI).
 Managerial and leading skills.
 Basic food Hygiene Training Course HACCP (SGS) & (Crystal).
 Basic food hygiene Course (2005&2007).
 ECA Handling and Cooking Sauce and Stocks.
 Sales Marketing seminar Ministry of Tourism (Markiting Is EveryBody,
Jobs)
 Food Contamination ( Johnson Diversey- October 2009)
 First Training &Fire Training &Personal Survival Techniques and Search

2. and Rescue (The Arab Academy for Science and Technology and
Maritime transport).
 F&B Quality management training course.
 Guest Expectation.
 Handling Complaints.
 Menu, planning, coasting, implementation and training.
 Personal Hygiene.
 Food Safety.
 Supervisor Skills.
 How to work many hours under stress.
 Hospitality & Food Safety.
 Leader Ship Training.
 Motivating Staff.
 Training to achieve competition culinary.
 Training to extinguish the fire from the Ministry of Civil Defense.
 Training receiving food (SGS).
LANGUAGE
 Native language of Arabic
 Good command of English both written and spoken.
 Spoke the germen poor speaking
EXPERIENCES:
01,Febr,2015 – till now
Strand Taba Heights Resort south senia - Egypt
Position ,Junior sous chef outlet & main kitchen
01 ,July, 2013– 31,Jan, 2015
InterContinental Taba Heights Resort south Sinai, Egypt
Position- junior sous chef outlet& main kitchen
01-Aug,2009/30-June,2013
InterContinental Taba Heights Resort south Sinai, Egypt
Position – senior chef de partie outlet
01-Jun,2008/31-July,2009
InterContinental Taba Heights Resort south Sinai, Egypt

3. Position- chef de partie main kitchen
01-Nov,2006 / 31-Dec,2007
InterContinental Taba Heights Resort south Sinai, Egypt
Position – Demi chef de partie outlet
www.Interconatintal.com
Responsibilities:
 Assist the Head Chef in supervising the functioning of all Kitchen
employees
 Ensures all food is prepared fresh and is of the highest quality
 Control food costs
 Quality control
 Food safety control

 Ensure the correct preparation and presentation of dishes in
accordance with menu cards and produced on a consistent basis.
 responsible for the running of the whole section and assist the
Head Chef in managing the kitchen
 Responsible for the training for the cooks Team associates.
 Ensure hygiene all precautions on Fire, Health and Safety are taken
in the kitchen
 In Charge for Hot Production Section for Main
 Check regularly perishable food items received for
 Liaise with F & B Controls for food costing, ordering and supply
 Maintain a positive and professional attitude at all times
 Scheduling of kitchen staff to ensure proper cover of shift as per
business requirements.
 Guest Satisfaction
 Communicate effectively with all other departments
 Effectively participate in the organization of ordering, cost
controlling and wastage of food.
 Operating, Payroll, Food costs according to budget
 Leading a team of 24 Cooks
 One of quality team
Achievements:
 I received more praise than once on the trip advisor from some
guests praising me nice attitude towards them during their stay at
hotel
 HACCP Health and Safety and Food Safety Management are
maintained to the required standards to which training has been
received, and are being followed by all kitchen members.
 Competition 2010 with 1 Silver
 GSS Health and Safety and Food cup
 Level 3 from IHG group 2009 on the world
 Better assess the prime minister Egyptian and tourism Egyptian and
Jordanian conference, which values
 Employee of the month July 2007 & November 2008 at

4. Intercontinental Taba.
 Member at the Egyptian Chefs Association.
 Cross exposure at the kitchen at Semiramis Intercontinental, Cairo
 Put Manu restraints a under Supervision head chef
 ECA Training Professional culinary arts exhibits
 Tasks force to Intercontinental, Cairo Hotel City Stars 2014
23,April 2005 to18, Oct 2006
Sonesta Beach Resort Taba south senia- Egypt
www.Sonesta. Beach Resort Taba.com
Position : First cook
Responsibilities:
 Partner in Hot Production in Main Dining. (Opening Team)
 Working as responsible for the hot section for the all day dining
restaurant, Breakfast, Lunch & Dinner
 Responsible for the training for the cooks Team associates.
 Responsible for the accuracy of inventories and daily orders
 Check is responsible for processing vegetable compartment
 Special events. Daily supervision & leadership of the hot kitchen witch
consists of 21 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.
 Partner in Italian Restaurant Hot Production as Asst for the Head
of the Kitchen Replacement duning His Absence
 One of the team responsible for servicing Group business school
 Beast cook in live cooking stations
Achievements
 Implementing a new waste management system that is environmental
friendly and supporting the local community
 Held twice Medical Egyptian-Arab Conference for good service and
food
 Erected the Alfa Games weightlifting to Arab countries for the
disabled and took the best service and food
 Employee of the month July
31,Jan 2004/18, March 2005
Dahab Bay Hotel south Sinai, Egypt
www.Dahab Bay.com

5. Position : first cook
1,Nov, 2002/9, Dec, 2003
Helnan Dahab hotel south Sinai, Egypt
www.Helnan.com
Position :Second cook
02 July, 2002/31 Oct, 2002
Helnan Dahab Hotel south Sinai, Egypt
Training haw to be c come chef
Hot Kitchen
Pastry Training.
Bakery Training.
Butcher Training.
& Gold kitchen
HOBBIES:
Computers, Sport, Reading, & swimming& Table tennis
THANK YOU & BEST REGARD
First of all let me thank you very much for your Interest in accepting my
C.V.

6. Position : first cook
1,Nov, 2002/9, Dec, 2003
Helnan Dahab hotel south Sinai, Egypt
www.Helnan.com
Position :Second cook
02 July, 2002/31 Oct, 2002
Helnan Dahab Hotel south Sinai, Egypt
Training haw to be c come chef
Hot Kitchen
Pastry Training.
Bakery Training.
Butcher Training.
& Gold kitchen
HOBBIES:
Computers, Sport, Reading, & swimming& Table tennis
THANK YOU & BEST REGARD
First of all let me thank you very much for your Interest in accepting my
C.V.