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Executive Chef
- 1. Curriculum Vitae Emad AhmedAttia Soliman ExecutiveChef Personal Data Nationality : Egyptian Current Location : Saudi Arabia Date of Birth : 18 December 1970 Civil Status : Married Languages Spoken : English// Arabic Height / Weight . 174 / 92kg Telephone : +00201003879007//00201114217397 Email : chefeadattia@ymail.com Skype : emadattia7 Work Experience Hummus Refi5 stars restaurants SaudiArabia Jeddah city Executive Chef may 2016 to present Infiniti Company for Restaurant Management 5 stars restaurants (in American University in Cairo) Executive Chef December 2015 to 30 April 2016 Working in the main kitchen leading a team of 15 chefs,supervise the quality of meals Responsible forall of the restaurants overlookingall restaurants Responsible formanufacturing kinds of pies and pizzas and worked Buffetspecial Receipt of the stores and placed inside the kitchen and ensure the cleanliness of refrigerators Participate in actual food preparation, produce food consistently high quality, taste and Presentation and expedite during peak meal periods as needed Working on innovation and constant menus Responsible for training and follow-up department (and HACCP. packaging. lists of new food) Work Experience Aramco joint company & DAMAC Properties Hotel, restaurants Saudi Arabia Executive Chef October .2012 to 30.11.2015 Private 4 star hotel, kitchen and restaurant on the beach Workto followuponall the sitesoutsideofthe seaand into the sea
- 2. Curriculum Vitae Emad AhmedAttia Soliman ExecutiveChef Preparing 700 Snack Menu,500 Lunch Box , 250 Buffet Lunch plates, 50 VIP Lunch Dishes Leading a team of 26 chefs , supervise the quality of meals Supervise the cleanliness of all the contents of the kitchen for food safety Develop a plan foreveryday tasks for each potential by chef Responsible forcost , write the contents of the buffer Writing all menus , Buffet, Set Menu , Snacks , salad , pastry Preparation of private parties in the evening up to 2500 individual per day Workschedule and attend the departure of workersin the kitchen Responsible forthe agreement with the client on yourbuffetmeals Work Experience International Maritime Collage, Sultanate of Oman Executive chef June 2011 . to may 2012 Open Buffet - international cuisine, salad, Sweets buffet,Pasta station, PizzaStation, Barbecue Station on the Coal 800 customer service Leading a team of 23 chefs , supervise the quality of meals Choose differentmeals daily open buffet Responsible forcooking Responsible forall sections of the kitchen of the quality and taste Responsible forcalculation of daily sale Paris Group, Dubai, U.A.E Opening three restaurant (Syrian “El Halabi”, Italian “Biella”, French “Fusion”) Sous chef August 2010 – May 2011 Three restaurants opening simultaneously Syria, Italian & French Restaurants Leading a team of 25 chefs, supervise the quality of meals Movement between 3 restaurants a day to make sure the quality of the food Responsible forthe preparation and processing of all types of cuisine, whichincludes the daily menu Follow-uprequests from the printer to the kitchen and then to the customer Responsible forall sections of the kitchen of the quality and taste Distribution of tasks to all employees in the kitchen Work Experience Aqua Park, Hotel 5 stars Sharm el-Sheikh Egypt
- 3. Curriculum Vitae Emad AhmedAttia Soliman ExecutiveChef Sous Chef August 2007 – July 2010 Working in the main kitchen leading a team of 12 chefs, supervise the quality of meals Responsible forall of the restaurants overlookingthe swimming pool Responsible formanufacturing kinds of pies and pizzas and worked Buffet special Receipt of the stores and placed inside the kitchen and ensure the cleanliness of refrigerators Participate in actual food preparation, produce food consistently high quality, taste presentation and expedite during peak meal periods as needed Work Experience The Grand Makadi Hotel Red Sea, Egypt Senior Chef De partie July 2005 – July 2007 Reporting To: Sous Chef, Executive Chef Working as a hot kitchen in the main kitchen Contact between the administration and all the staff in the kitchen Supervision and follow-upoperations at cooking Receipt and delivery of the Rosary to the fullest without any mistakes The distribution of some of the tasks in the kitchen – Cook some food and Also sat experience that you need to make sure withthe proper temperatures Organizing and cleaning all the necessary inside the kitchen Work Experience Hotel Holiday Inn London 5 star - Gatwick Airport, England Chef Tournant January 2005 – June 2005 Can to workany station in the kitchenwhen needed Cover vacations for all the chefs in the kitchen (Hot / Cold Kitchen , Bakery & Pastry) The duty of all heads full kitchen during their absence from work To be fully aware of all that there is and is used in all sections Cookand attend all the food required in all sections Responsible forwriting all the raw materials required for the kitchen Work Experience Hotel L'ATLANTIQUE Guernsey, Channel Islands, England Sous chef 4 star hotel
- 4. Curriculum Vitae Emad AhmedAttia Soliman ExecutiveChef May 2004 – January 2005 Responsible for management of a restaurant inside the hotel offers kinds of junk food Processing and preparation of all necessary menu Responsible fordaily purchases request in writing and by telephone in English Responsible forwriting daily menu with renewed attractiveness to the customer, taking into accountthe expense of the cost forthe meal Leadership team of cooks8 and the distribution of tasks, including Calculate the cost per week Workon the renewal of the menu of fixed and variable follow-upwithcustomer complaints and workto remedy the complaint Work Experience Hotel St. Margarites lodge hotel Guernsey, Channel Islands, England EX Sous Chef September 2002 – May 2004 Responsible for management of a restaurant inside the hotel offers kinds of junk food Processing and preparation of all necessary menu Responsible fordaily purchases request in writing and by telephone in English Responsible forwriting daily menu with renewed attractiveness to the customer, taking into accountthe expense of the cost forthe meal Leadership team of cooks8 and the distribution of tasks, including Calculate the cost per week Workon the renewal of the menu of fixed and variable follow-upwithcustomer complaints and workto remedy the complaint Writing cooked buffet menu changing weekly comprehensive account cost per person Work Experience Hotel Semiramis Inter Continental Cairo, Egypt First Cook December 1993 – September 2002 The beginning of the 15-month trainee inside the hotel without appoint Responsible forthe preparation and processing of Inter-Continental Breakfast Buffet Mobility between different sections hotel to gain good experience every 6 months workin show kitchen Inside the famous French restaurant grills in the Middle East Making pizza dough and pasta Italian restaurant inside Pane Vino famous Italian
- 5. Curriculum Vitae Emad AhmedAttia Soliman ExecutiveChef Responsible forchopping and cooking kinds of vegetables and meat settlement , kitchen concerts and weddings Responsible forthe manufacture and cooking different types of sauce beside , Cook some species within the oriental cuisine Receipt of the supplier of vegetables and put them inside the refrigerator and clean the shelves Work in the restaurant day and night the famous character of Western dishes and sandwiches, appetizers Work Experience Mahrosa Tourist Village, Red Sea, Egypt Second Cook January 1991 – November 1992 Wash all kinds of vegetables, taking into account soaking in Sanitizer Change dates Food cookedin the fridge Manufacturing some cold sauce Directly buffetand supplement what is missing from the types of eating during the show Preparation and peeling types of potatoes and onions Education Institute of Tourism and Hotel Cairo Heliopolis, Kitchens department from 1986 to 1990 Trainings & Achievements Thanks for yourTime & Consideration Foundation certificatein food hygiene from CharteredInstitute of environmental Health England Guernsey Certificate of knowledge of vegetables potatoes and cutting skills workshopwith excellence – July 2002 Canadian Foodcooking Course in French cuisine Food hygiene certificate SGS Egypt Certificate for outstanding contribution to the Success of the food& beverage department 1st quarter 1996 Presidents award – Middle East & Africafor best guest and employee satisfaction Systems MicrosoftOffice(Word,Excel, PowerPoint)
- 6. Curriculum Vitae Emad AhmedAttia Soliman ExecutiveChef Interests Swimming, football,Playing chess, fishing, horse riding