Eido Khater Moamen is a 47-year-old Egyptian national with over 25 years of experience in hospitality and tourism management roles in Egypt and the Middle East. He has held positions such as Executive Chef, Sous Chef, and Production Chef at hotels in the UAE, Lebanon, Jordan, Egypt, and Iraq. He is looking for a new opportunity that offers challenges, learning, and allows him to fully utilize his skills and experience.

1. EidoKhater Moamen
Email: marykhater66@gmail.com - Email: eidokhater@hotmail.com
Alexandria- Egypt –Montazah - Mobile: +966509335617
Age: 47years old - Date of Birth: April 12, 1969
Civil status: Married - Citizenship: Egyptian
Education Egos instates of Tourist and Hotels Management, Alexandria
Objective:
As my profile careers a 25years of valuable work experience in the most hospitality and
tourism sectors in Egypt and Middle East. I would like to serve my talent and capabilities . I
am looking for an organization that offers a challenging and learning environment to work in
and provides scope for individual development and give me satisfaction of having my
potential fully realized.
Personal keys.
 Avery adaptable individual
 International experience
 Multi people orientated
 Work Alternator members of the society chefs in the United Arab Emirates
 Responsible for the overall management of the catering and suites including
supervising activities of supervisors,cooks and utility. Coordination and
participation in restaurant operations is the main focus while monitoring food &
labor costs.
 Plan menus, maintaining financial responsibility for the menu mix
 Familiarity with monitoring of food and labor cost,menu development and costing.
 Familiarity with ordering and inventory procedures.
 Strong organizational, communication and skills.
 A commitment to excellence in guest service is essential.

2.  Maintain a clean and orderly kitchen to comply with State and local Health
Department Regulations.
 Three years Culinary Arts experience, including previous experience in a
management role supervising staff. More specifically, in high volume restaurant and
catering operations environment.
 Associates Degree in Culinary Arts preferred
 Excellent customer service - skills Flexibility- Good interpersonal skills -
Commercial awareness - Teamwork skills. Organizational skills- Communication
skills - Problem-solving skills
27 July2011 Certificate of service (Abu Dhabi national Hotels)
15 October2010 High field Awarding Body for compliance
(Level 3 Award in supervising HACCP catering
February 2009 UAE France Exercise recognition of dedication and
professionalism
12 October 2008 End of service certificate (Al Jazira Golden tulip Hotel resort)
April 2008 Achievement Award in Food Safety
April 2007 Certificate of service (Hawthorn hotel .deira.Dubai)
1ST January2006 Certificate of service (Abu Dhabi Millennium Hotel)
February 2004 Certificate of grooming and Hygiene Training
(Millennium Hotel –Abu Dhabi)
May 2004 Certificate of Essential health &safety
(Millennium Hotel-Abu Dhabi)
March 2003 Achievement Award in food safety –Johnson Diversey
(Sheraton montazah Hotel)
Summer season 2002 Certificate of Achievement
(Sheraton Montazah Hotel-Alexandria)
(The Alexandria 18TH ,international Films Festival)
1ST August 2003 certificate of service (Sheraton Montazah –Alexandria)
Summer season 2001 Certificate of Achievement of outstanding performance

3. (Sheraton Montazah Hotel Alexandria)
Professional work experience.
From November 2014 continue Al-Bustan Hotel Group - KSA
Job title Exc. Chef And Food & Beverage supervisor
Job category Management
Job Description
 Responsible for the overall management of the catering and suites including
supervising activities of supervisors, cooks and utility. Coordination and
participation in restaurant operations is the main focus while monitoring food &
labor costs. recruiting, training and supervising staff, agreeing and managing
budgets, planning menus , ensuring compliance with licensing, , hygiene and health
and safety legislation/guidelines promoting and marketing the business , overseeing
stock levels
 ordering supplies , producing staff rotes , handling customer enquiries and complaints ,
taking reservations , greeting and advising customers
 problem solving , preparing and presenting staffing/sales reports
 keeping statistical and financial records, assessing and improving profitability, setting
targets
 handling administration and paperwork, liaising with customers, employees, suppliers,
licensing authorities and sales representatives
Professional work experience.
From November 2009 till 27jne2013 Abu Dhabi National Hotel
Location united Arab emirates _Abu Dhabi
Job title Executive Chef
Management
Job Description
In charge of the main kitchen of preparing and provide the food catering between 4000 to
6000 persons and supervisnm140 cooks and stewarding , prepare and update the menus and
special events responsible to control the food cost and food Quality ,work closely with
HACCP standard.And municipality. And Abu Dhabi food control authority,daily on the Job
training for the staff .have the knowledge and the experience of the Mediterranean, Italian,
France cosine and Arabic foods.
From Aug08 till Aug 09 Golden Tulip Al Jazira Hotel and Resort
Location United Arab Emirates Ghantoot. Abu Dhabi

4. Job title Executive chef
Job Category Management
Job description
I Work closely with the Executive Chef to manage kitchen operations and the kitchen brigade,
food production,and an exceptional culinary experience for Guests As the Sous Chef, you
will be working very closely with the Executive Chef, managing the operational requirements
of a kitchen and the kitchen brigade. A Sous Chef will work as a hands-on Team Member
who will motivate and inspire the Team to provide a food production experience that meets
and exceeds customer expectation at all times. Specifically, a Sous Chef will perform the
following tasks to the highest standards:
 Contribute to menu creation by responding and incorporating Guest feedback
 Ensure the consistent production ofhigh quality food through all hotel food outlets
 Manage customer relations when necessary,in the absence of the Executive Chef
 Ensure resources support the business needs through the effective management of working
rotations
 Support brand standards through the training and assessment ofthe Team
 Contribute to food and beverage revenue through effective food cost control
 Manage the kitchen brigade effectively to ensure a well-organized, motivated Team
Attends H.O.D meetings and F&B meetings and feeds back relevant information to own
brigade.
Control and prepared staff attendance, time sheet, payroll and yearly vacation leave etc.
From May 2007 till July 2008 Millennium copthron Hotel. Duba
Location: United Arab Emirates -Dubai
Job title: Executive Sous Chef
Job Category Management H.O.D
Job Description
The efficient operation of kitchen in accordance with standers. Prescribed by millennium
Copthron Hotel –Deira –Dubai. At all times working to achieve excellence in the
competencies detailed bellow.
Maximize sales by skillful use of materials, Equipment and presentation,In conjunction with
purchasing department arrange for purchasing of food in accordance with forecasted sales.
And achieve budgeted food cost by Receiving and securely storing goods.
Ensure all areas undersupervision, i.e. Kitchen, Stores. Fridges are maintained at the highest
level of hygiene and cleanliness to complete satisfaction of the health authorities and
(HACCP) standard at all times. Introduce new ideas to meet the changing market needs.

5. From January 06 till April 07 Hawthorn Hotel.Deira –Dubai
Position Sous chef
Job Category Management /H.O.D
Job Description
The efficient operation of the kitchen in accordance with standards prescribed by Hawthorn
hotels. At All times working to achieve Excellence in the competencies detailed bellow.
Maximize sales by skillful use of materials, Equipment and presentation,In conjunction with
purchasing department arrange for purchasing of food in accordance with forecasted sales.
And achieve budgeted food cost by Receiving and securely storing goods.
Ensure all areas undersupervision, i.e. Kitchen, Stores. Fridges are maintained at the highest
level of hygiene and cleanliness to complete satisfaction of the health authorities and
(HACCP) standard at all times. Introduce new ideas to meet the changing market needs.
Feature special promotions. Based on seasonalfoods local, national and international events
as appropriate.
Control and prepared staff attendance,time sheet, payroll and yearly vacation leave etc.
From Oct 03, Till Dec05 Millennium Hotel –Abu Dhabi
Position Banquet sous chef
Job Category kitchen Management
Job description:
Reporting to the Executive chef and Executive sous chef. In charge about all Banquet events
and Functions.Café shop Buffet, outside Catering and all Arabic foods &Lebanese restaurant,
Trainee all junior Kitchens Staff and Ensure the standard Arabic and Marrakesh cuisine is my
Responsibility and Respected. Exhibits culinary talents by personally performing tasks
while leading the banquet food preparation staff and managing all food related
catering functions. Accountable for coordinating menus, purchasing, scheduling, food
preparation and plating for catering events. The individual is responsible for
delivering a consistent, high quality product with an appetizing presentation. Works to
continually improve guest and employee satisfaction while maintaining the operating
budget. Must ensure sanitation and food standards are achieved. And is responsible
for all the food and the eastern Arab and Lebanese Foods.Plus Buffet Coffee Shop (Lunch,
Dinner)
January 2000 till September 2003 Sheraton Montazah- Alexandria
Position Production Chef Cook

6. In charge and responsible about all outlets Production, handling and preparing all Banqueting
function outside,and special events.Ensure that the entire production Kitchen is under
organization and proper circumstance of work.
March 1997 till November 2000 Aqua Marina Hotel -Jordan
Position Chef Cook
Job Category supervisory
Cover the section cold or Hot during any shift to keep the standard and highest of Hygiene
and safety food production all stores Requisition. Responsible for the menu of the day7 and
all food productions.
October 1996 – 1997 Vendome Hotel – Cairo –Egypt
August 1994 - June 1996 Queens Land Hotel -Jounieh, Lebanon
Position Arabic Chef
Job description:
Responsible for all Arabic food and fish section, preparing and serving a la carte men, dish of
the day. Mise-en place and daily market list purchasing.
July 1992 - July 1994 Vanda Hotel – East Beirut - Lebanon
Position Chef De parte
Job description:
Make sure that all food in the section Hot and cold is prepared and presented with the
executive chef standard,
Responsible for the cleanliness in the kitchen and eliminate any food Contamination Hazard.
Control the stores,Fridges, do not have any drop in the Mise-en place
May 1988 - April 1991 Sheraton Ishtar - Baghdad – Iraq
Position Food & Beverage - Captain
•Perform all necessary tasks to service food & beverage according to the standard of
performance manual of the hotel
•Acquire in depth knowledge of the food & beverage menu of the assigned outlet in
order to assist and provide advice to guests
•Practice good customer relations and attend to customer complaints and queries
satisfactorily