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Essmat CV- 2015
Essmat Fawzy Bassali is an Egyptian executive chef with over 30 years of experience managing kitchens in hotels and restaurants around the world. He is currently the Executive Chef at the Movenpick Hotel in Karachi, Pakistan, where he oversees the kitchen staff and five restaurants. Prior to this, he held executive chef roles at hotels in Iraq, Sudan, Saudi Arabia, and other countries. He has extensive experience supervising kitchen operations, ensuring food quality and safety standards, training staff, and managing budgets.
Essmat CV- 2015
- 1. Curriculum Vitae Essmat FawzyBassali Executive Chef PERSONAL Nationality: Egyptian Date of Birth: 22 October1961 Marital Status: Married Language Skills: Arabic & English Current location: Cairo - Egypt Phone: +2-01203386155 Email: essmat.bassali@hotmail.com OBJECTIVES To utilize my abilities and experience of managing a team making special variety dishes of different countries in a professional rewarding environment. I intend to further the progress of the industry and foster the next generation. KEY SKILLS Strong technical skills in all areas of culinary arts. Supervisory and management abilities. Team leader with interest in teaching others. Familiar with safety training, chemicals, sanitation and Hygiene in the kitchen. Trained and familiar with the proper use of all kitchen equipment. Ability to calculate figures and amounts such as proportions, percentages and volume in relationship to recipe and menu costing and food portioning. Word, Excel and power point skills, Fidelio system.
- 2. Curriculum Vitae VOCATIONAL EXPERINCE MOVENPICKHOTEL KARATCHI, PAKISTAN 1st of May. 2014– Up to Date Executive Chef Facilities: 5* hotel, with 407 rooms & suites, 5 Restaurant and 16 banquet room Website: www.movenpick.com Facebook https://www.facebook.com/Moevenpick.Hotel.Karachi?fref=ts Mobile: +922 3468221027 Reference ISHTAR HOTEL BAGHDAD IRAQ - Millennium Hotels and Resort Nov. 2011 – March 2013 Executive Chef Facilities: 5* hotel, with 307 rooms & suites, 8 F&B outlets & banquet Website: www.millenniumhotels.com Mobile: +964 -7715261393 Reference Mr. Ashraf Khalil General Manager ashraf.khalil@mill-cop.ae, ashrafkhalil53@yahoo.com GOLD MOHUR HOTEL AND RESORT- Millennium Hotels and Resort Nov. 2010 – Nov. 2011 Executive Chef Facilities: 5* hotel, with 120 rooms & suites, 8 F&B outlets & banquet Website: www.millenniumhotels.com
- 3. Curriculum Vitae Reporting to:General Manager Reference Mr. Mamdouh Elhakim General Manager Mamdouh.elhakim@mill-cop.ae Responsibilities: Conduct demonstration to cooks when necessary in order to improve preparation, introduce new recipes or methods along with the Assistant Chef and/or cooks. Confer directly with the Food & Beverage Manager on present and proposed practices and procedures. To attend periodic meetings with other Food & Beverage executives, Department Heads and Management in order to co-ordinate his department's activities with other departments and hotel policies. To prepare together with the Food & Beverage Manager the daily restaurant menus based on available food cost, season and estimated business. To confer with his assistants and with the F&B Manager to consider changes or replacements in equipment, fixtures and procedures throughout his department. To conduct department meetings for training and discussion. To check daily meat orders with the Butcher and approves requisitions to be issued to the Purchasing Department. To check cleanliness and maintenance of operating equipment. To write and follow up on possible trouble reports. Spot checks receiving (quality of products). To conduct on a daily basis visits to the storeroom, checks slow moving items, reviews orders with the Storeroom Supervisor. To check set up of displays (buffets). To control with the Sous Chef all food outlets including banquets during the entire service period. Leading an all kitchen staff team. Assist Executive Chef for all daily Functions, and pastry/bakery kitchen managing. Responsible for all aspects of managing the kitchen and staffs, and ensure the quality. Ensures proper regular hands-on training of staff with the objective of improving and maintain the standards of food productions. Responsible for properly briefing the service staff of the Hotel regarding specials, specialties, seasonal offers and promotions. Responsibility includes day to day Operations of all Kitchens aspect High standards of Food hygiene HACCP guidelines & Quality Standards.
- 4. Curriculum Vitae Coral PortSudan, Sudan Nov 2009 – Sep 2010 Executive Sous Chef I/C Facilities: 5* hotel, with115 rooms & suites, 6 F&B outlets & banquet Website: www.coral-international.com Reporting to: General Manager Reference Mr. Hartmut Grauel General Manager h.grauel@coral-portsudan.com Responsibilities: In charge of whole kitchen and responsible about the whole kitchen operation. Directing the Activates Of All Food Preparation and Meal Services, Ensuring Consistency, Quality, Cost Effectiveness, And the High Level of HACCP Are Maintained. Mercure Port Sudan, Sudan Jan 2008 – Nov 2009 Executive Sous Chef I/C Facilities: 5* hotel, with115 rooms & suites, 6 F&B outlets & banquet Website: www.accor.com Reporting to: General Manager Reference Mr. Wafa Basher General Manager Wafa.h6984@gmail.com Responsibilities: In charge of whole kitchen and responsible about the whole kitchen operation. Directing the Activates Of All Food Preparation and Meal Services, Ensuring Consistency, Quality, Cost Effectiveness, And the High Level of HACCP Are Maintained
- 5. Curriculum Vitae HILTON PortSudan, Sudan Dec 2006 – Jan 2008 Executive Sous Chef I/C Facilities: 5* hotel, with115 rooms & suites, 6 F&B outlets & banquet Website: www.hiltonportsudan.com Reporting to: General Manager Reference Johan Angerbauer General Manager Johann@angerbauer.co.uk Responsibilities: In charge of whole kitchen and responsible about the whole kitchen operation. Directing The Activates Of All Food Preparation And Meal Services, Ensuring Consistency, Quality, Cost Effectiveness, And The High Level Of Sanitation Are Maintained. Decreased food cost from above 42% to 29%. Kiss and Lahma restaurant (my own) APR 2004 – DEC 2006 Partner in restaurant Management Company Kiss and Lahma Restaurant 39 Moustafa El Nahas St. Nasr City, Cairo Egypt. Mishwar Restaurant Group Saudi Arabia Feb 2003 – Mar 2004 Sous Chef / promoted to Executive chef Facilities: Mishwar Restaurant Group Company mange 8 Restaurants Website: www.mishwar.com.sa Reporting to: General Manager Reference Mohamed Al Hajri General Manager Responsibilities:
- 6. Curriculum Vitae To ensurethe smooth preparation and service to standards of all food. To ensuring, quality, consistency, and maximum food cost efficiency. To direct and motivate all kitchen Employees. Monitor quality and presentation of all the food items, provide creative action where necessary. Follow up on the daily requisitions from all kitchen outlets. Provide training in all public health procedures and ensure same is carried out On daily basis by all employees. Ensure all kitchen personnel are familiar with operation of all kitchen equipment. Conduct regular operational and sanitation of all kitchen area. 20 million $ Annum Carnival Cruise Line ships, Miami, USA APR 2000 – Aug. 2001 Chef De Partie Facilities: Most Popular Cruise line ships in the world Website: www.carnival.com Reporting to: Chef De Cousine Responsibilities: To Assist the Chef in directing the activities of all food preparation and meal services, ensuring consistency, quality, cost effectiveness, and high level of sanitation are maintained. Minimum Guest 2000. Opera palace Restaurant Apr. 1998 – Mar. 2000 Head Chef Facilities: 5* Restaurant with 150 Seating, Salmaya, Kuwait Responsibilities: Responsible for all kitchens operations in this 150 cover seating property. Responsible for food quality, maintenance and improvement in all F&B outlets. Menu planning, staff training and kitchen operations Food revenue of USD 2.2m per Annum.
- 7. Curriculum Vitae Harbour ShipsManagements Jun. 1996 – Mar. 1998 Sous Chef Facilities: Cruise Line Ship with 1000 Guest, Limasol, Cyprus Responsibilities: Daily supervision of all hourly employees. Oversee sanitation of kitchens during and at the end of shifts. Control quality and consistency of all food. Control waste of food product and labor. To provide a support system for the Executive Sous Chef. This involves recipe and menu development as needed, execution of a la carte dining and banquet functions and all duties relating to staffing of the kitchen. Has complete charge of the kitchen in the absence of the Executive Chef. El Khan Hotel, El Gouna, Red Sea (3*) APR 2000 – Aug. 2001 chef Cook Facilities: 3* hotel with 75 rooms and 3 outlets Website: www.elgouna.com Reporting to: Manager Responsibilities: Responsible for all kitchen operation in this 75-room hotel, leading 15 workforces in three different F&B outlets. Responsible for food quality, maintenance and improvement in all F&B outlets. Menu writing, staff training and kitchen operations co-ordination. Food revenue of 1.2 $M per Annum. Louis Cruise Line Ships Nov. 1993 – Aug. 1995 Chef De Partie Facilities: Cruise Line Ship with 800 Guest, Limasol, Cyprus Web site : www.louiscruises.com Reporting to : chef De cousine Responsibilities:
- 8. Curriculum Vitae To Assistthe Chef in directing the activities of all food preparation and meal services, ensuring consistency, quality, cost effectiveness, and high level of sanitation are maintained. Minimum Guest 800. Hilton Dubai Jan. 1992 – Oct. 1993 1st Commies Website: www.hilton.com Reporting to: Chef De Partie Handy’s Restaurant (Fast Food) May. 1989 – Dec. 1991 Chef cooks Handy’s Restaurant (fast Food) Arab kingdom of Saudi Ramses Hilton Hotel Apr. 1987 – Apr. 1989 2nd Commies Education First University Degree: Bachelor of Commerce University: Assiut University, Egypt Faculty: Commerce Major: Accountancy Graduation Year 1985 Spoken Languages Arabic – Mother Tong, English - Degree: Good
- 9. Curriculum Vitae References: Pieter StapleCountry General Manager X-Hilton Khartoum & Port Sudan Telephone: +63 9279176899 pieter.stapel@gmail.com Johan Angerbauer General Manager X-Port Sudan Hilton, Sudan, predecessor Regal International East Asia Hotel Shanghai, at present Telephone: + 852673337458 Johann@angerbauer.co.uk Mr. Hartmut Grauel General Manager Coral Port Sudan, Coral Khartoum, Sudan Telephone: +249912310999 h.grauel@coral-portsudan.com Executive Chef. Dimitrios Ramses Hilton, Cairo, Egypt 1115 Corniche El Nile Cairo 12344, Egypt Telephone: + 202 2577 7444 Direct Telephone: +202 23946903 Fax: +202 25752942 Email: Dimitrios.koutsonikolas@hilton.com Website: www.hilton.com Mamdouh Elhakim General Manager Millennium Hotels and Resort Aden, Yemen Telephone: + 20120444335- +971567399380 Mamdouh.elhakim@mill-cop.ae Ashraf Khalil General Manager Millennium Hotels and Resort Baghdad, Iraq Telephone: +2 01008588388 - +2 010000178252 ashraf.khalil@mill-cop.ae, ashrafkhalil53@yahoo.com