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.

1. Curriculum Vitae
Essmat Fawzy Bassali
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
MOVENPICK HOTEL 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 Port Sudan, 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 Port Sudan, 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 ensure the 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 Ships Managements
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 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 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 Staple Country 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