Essmat Fawzy Bassali is an Egyptian executive chef with over 30 years of experience managing kitchens and culinary teams across hotels, restaurants, and cruise ships in several countries. He currently holds the position of Executive Chef at the Movenpick Hotel in Karachi, Pakistan. His career highlights include roles as Executive Chef at luxury hotels in Iraq, Yemen, and Sudan.

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: +2-01227377363
Email:
Skype Id
essmat.bassali@hotmail.com
chef.essmat
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
May. 2014– Up to Date
Executive Chef
Facilities: 5* hotel, with 407 rooms & suites, 5 Restaurant and 16
banquet room
Website: www.movenpick.com
Mobile: +92 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
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
Reporting to: General Manager
Reference Mr. Mamdouh Elhakim
General Manager
Mamdouh.elhakim@mill-cop.ae

3. 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
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

4. Curriculum Vitae
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:
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

5. Curriculum Vitae
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.
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

6. Curriculum Vitae
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:
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

7. Curriculum Vitae
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
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

8. Curriculum Vitae
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