Emad Ahmed Attia Soliman is an Egyptian executive chef currently located in Saudi Arabia with over 25 years of culinary experience. He has worked in numerous high-end hotels and restaurants in Saudi Arabia, Dubai, Oman, Egypt and the UK. His experience includes leading kitchen teams, managing menus, food preparation, quality control, and staff training. He is proficient in English, Arabic, and Microsoft Office applications.
Randy T. Togle is a 34-year-old Filipino chef seeking a new challenging position who has over 10 years of experience working in various kitchen roles from commis chef to sous chef at restaurants in hotels like Mina A' Salam, Armani, and Mint Dubai. He has a certificate in hotel and restaurant management and is looking to contribute his skills and experience gained through extensive training. The document provides his contact information and describes his work history and responsibilities in various kitchen roles.
This curriculum vitae is for Ramadhan Haruna, a Tanzanian male born in 1978. He has over 15 years of experience working in hotel kitchens in various roles such as Commis Chef, Grill Master, Sous Chef, and Executive Chef. His education includes a certificate in hotel management from Bismarck College in 1994. Currently he works as an Executive Sous Chef at Ramada Resort Dar Es Salaam, where his responsibilities include assisting the Executive Chef and supervising kitchen operations. He has received several certificates in food safety, hygiene, and ISO standards. References are provided from past employers at Hyatt Regency and Ramada Resort.
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.
This document contains the resume of Nilantha Sampath Bandara, a pastry chef from Sri Lanka seeking a position. It outlines his career objective, qualifications, skills, and 14 years of work experience in pastry and bakery roles. It details his educational background including an international cookery diploma and English proficiency certificate. It also lists over 15 awards and achievements he has received in culinary competitions between 2010-2015. His work experience includes roles with increasing responsibility at Aspire Katara Hospitality in Qatar since 2010, as well as previous roles in Sri Lanka, Abu Dhabi, and Qatar.
A highly experienced chef provides a summary of his qualifications and work history. He has over 15 years of experience in various kitchen roles, including positions as sous chef, head chef, and chef de partie. His experience spans restaurants in the UAE, Kuwait, and the Philippines, where he has consistently implemented food safety and quality standards.
Emiliano Bernasconi is an experienced Executive Chef seeking a new position. He has over 20 years of experience leading culinary teams in luxury hotels. Some of his qualifications include managing large budgets, developing new menus, and maintaining high food safety standards.
Lim Teng Kooi is applying for an Executive Chef or Executive Sous Chef position. He has over 15 years of experience in various kitchen roles, including Sous Chef and Executive Sous Chef, at hotels like Vistana Hotel Penang, E&O Hotel Penang, The Majestic Melaka Hotel, Cititel Penang, and Eastin Hotel Penang. He has strong skills in Western, Chinese, Asian, and Nyonya cuisines. Lim is proficient in English and various Chinese dialects. He holds qualifications from the Jan Global Master Chef program and a management talent skills program.
Joseph Depalo is an experienced executive chef seeking a new position. He has over 15 years of culinary experience, including roles as an executive chef, first sous chef, head chef, and grill chef. He has strong skills in team leadership, menu planning, food costing, and working efficiently under pressure. Depalo has post-secondary education in culinary arts from institutions in Italy and Canada. He is fluent in English, French, and Italian and is seeking to apply his culinary and management experience to a new executive chef role.
Randy T. Togle is a 34-year-old Filipino chef seeking a new challenging position who has over 10 years of experience working in various kitchen roles from commis chef to sous chef at restaurants in hotels like Mina A' Salam, Armani, and Mint Dubai. He has a certificate in hotel and restaurant management and is looking to contribute his skills and experience gained through extensive training. The document provides his contact information and describes his work history and responsibilities in various kitchen roles.
This curriculum vitae is for Ramadhan Haruna, a Tanzanian male born in 1978. He has over 15 years of experience working in hotel kitchens in various roles such as Commis Chef, Grill Master, Sous Chef, and Executive Chef. His education includes a certificate in hotel management from Bismarck College in 1994. Currently he works as an Executive Sous Chef at Ramada Resort Dar Es Salaam, where his responsibilities include assisting the Executive Chef and supervising kitchen operations. He has received several certificates in food safety, hygiene, and ISO standards. References are provided from past employers at Hyatt Regency and Ramada Resort.
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.
This document contains the resume of Nilantha Sampath Bandara, a pastry chef from Sri Lanka seeking a position. It outlines his career objective, qualifications, skills, and 14 years of work experience in pastry and bakery roles. It details his educational background including an international cookery diploma and English proficiency certificate. It also lists over 15 awards and achievements he has received in culinary competitions between 2010-2015. His work experience includes roles with increasing responsibility at Aspire Katara Hospitality in Qatar since 2010, as well as previous roles in Sri Lanka, Abu Dhabi, and Qatar.
A highly experienced chef provides a summary of his qualifications and work history. He has over 15 years of experience in various kitchen roles, including positions as sous chef, head chef, and chef de partie. His experience spans restaurants in the UAE, Kuwait, and the Philippines, where he has consistently implemented food safety and quality standards.
Emiliano Bernasconi is an experienced Executive Chef seeking a new position. He has over 20 years of experience leading culinary teams in luxury hotels. Some of his qualifications include managing large budgets, developing new menus, and maintaining high food safety standards.
Lim Teng Kooi is applying for an Executive Chef or Executive Sous Chef position. He has over 15 years of experience in various kitchen roles, including Sous Chef and Executive Sous Chef, at hotels like Vistana Hotel Penang, E&O Hotel Penang, The Majestic Melaka Hotel, Cititel Penang, and Eastin Hotel Penang. He has strong skills in Western, Chinese, Asian, and Nyonya cuisines. Lim is proficient in English and various Chinese dialects. He holds qualifications from the Jan Global Master Chef program and a management talent skills program.
Joseph Depalo is an experienced executive chef seeking a new position. He has over 15 years of culinary experience, including roles as an executive chef, first sous chef, head chef, and grill chef. He has strong skills in team leadership, menu planning, food costing, and working efficiently under pressure. Depalo has post-secondary education in culinary arts from institutions in Italy and Canada. He is fluent in English, French, and Italian and is seeking to apply his culinary and management experience to a new executive chef role.
Omar Al-Darabkeh is a Jordanian national born in 1985 who has over 10 years of experience working in pastry and bakery roles in hotels and restaurants in Dubai, UAE and Jordan. He is currently seeking new opportunities and provides references upon request.
The document provides a summary of an individual's experience as an outlet chef with over 8 years of experience in Italian, Mediterranean, continental, and South African cuisines. Their key skills include Italian cuisine, molecular cuisine, cost control, and fine dining. They have a bachelor's degree in hotel management and have worked in several leadership roles such as outlet chef, chef de partie, and commis chef at various hotels in Dubai and India. Their responsibilities included menu planning, food preparation, cost control, and training staff. They have received several awards for their work.
Ernesto Dosman Allen has over 22 years of experience as an executive chef, most recently at Brasseria Luther in Brasov, Romania, and is seeking a new position as an executive chef where he can utilize his expertise in international cuisine, staff management, and ensuring quality and customer satisfaction. He has extensive experience leading kitchen operations on cruise ships and in hotels, and has received training in areas such as public health, safety, and management.
Ajaz Hussain is a pastry chef based in Dubai, UAE seeking a career opportunity where he can grow professionally and contribute value to society. He has over 20 years of experience as a pastry chef and has worked at several luxury hotels in Dubai. He is skilled in communication, innovation, and a results-oriented work style. He has received several awards and certifications for his work.
This document is a resume for AngelynZ. Delfin. It summarizes her objective of obtaining a challenging job to enhance her skills in a competitive field. It then outlines her work experience as a Chef de Partie and Demi Chef de Partie at various hotels in Dubai from 2009 to the present, where her responsibilities included supervising kitchen operations, training staff, and ensuring food quality and safety standards. It also lists her education and achievements in food safety and first aid training.
- Chef Kashi Rao has over 20 years of experience as an executive chef at various hotels in India, the Middle East, and Eastern Europe.
- He is seeking a challenging position as a chef with an emphasis on quality food.
- His experience includes supervising kitchen operations, planning menus, inventory control, training staff, and ensuring safety and hygiene standards.
Tatan Farhatani is applying for the position of Sous Chef. He has over 5 years of experience as a Junior Sous Chef and Sous Chef at LeGallery Suites Hotel & Restaurant in Brunei Darussalam. He has strong skills in kitchen operations, staff supervision, food cost control, and maintaining hygiene and recipe standards. He believes his experience and interpersonal skills would make him a valuable asset for the company.
• To give my best in my Professional pursuit for overall benefit and growth of the company That I serve by facing the challenges,
• To enhance my working capacities, Professional skillS, business Efficiences and to serve my organization in best possible way with sheer determination and commitment.
Luigi Antonio Piu is an experienced Italian executive chef and culinary director with over 30 years of experience working in hotels, resorts, clubs, and restaurants around the world. He graduated from culinary school in Italy in 1972 and has held executive chef and director positions in Europe, the Middle East, and Asia Pacific. Currently, he is the Director of Executive Chef and Food & Beverage at the Abu Dhabi Country Club in the UAE, overseeing all food operations.
Hilmi Nizar is applying for an Executive Pastry Chef position. He has over 19 years of experience as a Pastry Chef and Baker working in hotels and restaurants in Sri Lanka, Kuwait, Qatar, United Arab Emirates, and currently for Carnival UK. He is seeking a challenging position where he can contribute his experience and continue developing his skills and career in the culinary field.
The document provides a curriculum vitae for Mr. Hamdan Al Shayeb, an Executive Pastry Chef with over 20 years of experience working in luxury hotels in Jordan. It details his educational background, skills, work history including roles as Assistant Pastry Chef, Chef De Party, and Executive Pastry Chef. It also lists his responsibilities managing pastry teams, developing menus, and ensuring quality standards. He has received several medals in culinary art competitions and lists excellent references from previous employers.
Armando Selimaj is an experienced chef seeking a new position. He has over 15 years of experience working on private yachts and in restaurants in Italy, Poland, and other parts of Europe. He has strong skills in menu planning, food preparation, budgeting, and ensuring high standards of food safety and quality. Some of the yachts and restaurants he has worked on include M/Y "Soy Amor", M/Y Ocean Paradise 55, and the Marine Hotel in Kolobrzeg, Poland. He is fluent in several languages and able to work with diverse groups of people.
The document is a 7-page curriculum vitae for Zeyad Amaish outlining his personal and professional experience. It details his education including a Bachelor's in Hotel Management from the University of California, and various certificates. It also outlines his work history serving in kitchen management roles for catering companies and hotels in Jordan, Oman, and the UAE over the past 20 years.
This document contains the resume of Montaser Mohmmed Masoud, an Egyptian chef with over 30 years of experience working in hotels and catering companies in Egypt, Saudi Arabia, and other countries. He has held various executive chef and director positions and received extensive training and certifications in culinary arts, food safety, and management. His skills and experience include menu planning, food production, staff management, quality control, and financial oversight of kitchen operations. His objective is to oversee professional kitchens and catering facilities while maintaining high standards of food quality, guest satisfaction, and cost control.
This document contains the resume of Mohamedu Fahir. It summarizes his career objective, qualifications, work experience, skills, and personal details. His career objective is to find a new challenging career opportunity where he can utilize his experience and expertise to contribute to an organization's growth. He has over 5 years of experience working in hotel kitchens in roles such as Commis I and II in Kuwait, Oman, Qatar, and Bahrain. His qualifications include food safety certifications and skills in areas like customer service, menu planning, and maintaining hygienic kitchen standards.
Louay Saegh is an experienced executive chef seeking a position where he can develop a productive team focused on service and quality. He has over 15 years of experience in luxury hotels in roles of increasing responsibility. His skills include team leadership, quality control, budget management, and staff training. He is proficient in international cuisines and holds food safety and hygiene certifications.
Montaser Mohammad Masoud is an Egyptian executive chef with over 30 years of experience working in hotels around the world. He is currently the Executive Chef at Dar Al Tawhid InterContinental Makkah in Saudi Arabia. His career includes positions as Executive Sous Chef, Executive Pastry Chef, and Pastry Chef at several InterContinental hotels. He has received numerous awards and certifications. Masoud aims to control kitchen costs and maximize guest satisfaction through ensuring food quality and safety standards.
The document is a job application letter and resume from Prabu Ari Maha Putra Djarmono for the position of Chef de Partie. He is currently working as a Demi Chef de Partie and has over 10 years of experience in various hotels in Indonesia, including his most recent role at HOM by Horison Premiere Cilacap. He is looking for new responsibilities and challenges.
Yehia El Arab is an executive sous chef with over 15 years of experience working in kitchens across Europe, Asia, and the Middle East. He has specialized training in Arabic, continental, international, Italian, French, and Asian cuisines. Most recently, he worked as the executive sous chef at Restaurant Gala-H in Lebanon, where he oversaw all kitchen operations and food production.
Sumit Rijal is a highly motivated chef currently working as a Kitchen Executive at Trident Bandra Kurla complex in Mumbai. He has over 8 years of experience in leading kitchen teams and ensuring quality food production and service. Prior to his current role, he has worked in various positions such as Chef De Partie and Commis at Trident Bandra Kurla. He holds a Bachelor's degree in Culinary Arts and Catering Technology.
Ashraf Abdul Nasser ashoush is an Egyptian executive chef with over 25 years of experience managing kitchens and culinary teams in hotels across Saudi Arabia, Egypt, UAE, and Oman, including currently serving as the Executive Chef of the 5-star Makarim Umm Al Qura Hotel in Makkah, Saudi Arabia. He has a diploma in hotel chefs and is skilled in Lebanese, Moroccan, Turkish, Asian, Italian, Continental, French, and Egyptian cuisines.
Shanu Kuruvilla is a Chef de Partie currently working at Madinat Jumeirah in Dubai. He has over 15 years of experience working in kitchens in Dubai hotels including Rotana, Burj Al Arab, and Four Points by Sheraton. He is skilled in international cuisines and holds a B.Sc. in Hospitality Management. His objective is to utilize his culinary experience and specialties in preparing international cuisine for a high-class establishment in Dubai.
Omar Al-Darabkeh is a Jordanian national born in 1985 who has over 10 years of experience working in pastry and bakery roles in hotels and restaurants in Dubai, UAE and Jordan. He is currently seeking new opportunities and provides references upon request.
The document provides a summary of an individual's experience as an outlet chef with over 8 years of experience in Italian, Mediterranean, continental, and South African cuisines. Their key skills include Italian cuisine, molecular cuisine, cost control, and fine dining. They have a bachelor's degree in hotel management and have worked in several leadership roles such as outlet chef, chef de partie, and commis chef at various hotels in Dubai and India. Their responsibilities included menu planning, food preparation, cost control, and training staff. They have received several awards for their work.
Ernesto Dosman Allen has over 22 years of experience as an executive chef, most recently at Brasseria Luther in Brasov, Romania, and is seeking a new position as an executive chef where he can utilize his expertise in international cuisine, staff management, and ensuring quality and customer satisfaction. He has extensive experience leading kitchen operations on cruise ships and in hotels, and has received training in areas such as public health, safety, and management.
Ajaz Hussain is a pastry chef based in Dubai, UAE seeking a career opportunity where he can grow professionally and contribute value to society. He has over 20 years of experience as a pastry chef and has worked at several luxury hotels in Dubai. He is skilled in communication, innovation, and a results-oriented work style. He has received several awards and certifications for his work.
This document is a resume for AngelynZ. Delfin. It summarizes her objective of obtaining a challenging job to enhance her skills in a competitive field. It then outlines her work experience as a Chef de Partie and Demi Chef de Partie at various hotels in Dubai from 2009 to the present, where her responsibilities included supervising kitchen operations, training staff, and ensuring food quality and safety standards. It also lists her education and achievements in food safety and first aid training.
- Chef Kashi Rao has over 20 years of experience as an executive chef at various hotels in India, the Middle East, and Eastern Europe.
- He is seeking a challenging position as a chef with an emphasis on quality food.
- His experience includes supervising kitchen operations, planning menus, inventory control, training staff, and ensuring safety and hygiene standards.
Tatan Farhatani is applying for the position of Sous Chef. He has over 5 years of experience as a Junior Sous Chef and Sous Chef at LeGallery Suites Hotel & Restaurant in Brunei Darussalam. He has strong skills in kitchen operations, staff supervision, food cost control, and maintaining hygiene and recipe standards. He believes his experience and interpersonal skills would make him a valuable asset for the company.
• To give my best in my Professional pursuit for overall benefit and growth of the company That I serve by facing the challenges,
• To enhance my working capacities, Professional skillS, business Efficiences and to serve my organization in best possible way with sheer determination and commitment.
Luigi Antonio Piu is an experienced Italian executive chef and culinary director with over 30 years of experience working in hotels, resorts, clubs, and restaurants around the world. He graduated from culinary school in Italy in 1972 and has held executive chef and director positions in Europe, the Middle East, and Asia Pacific. Currently, he is the Director of Executive Chef and Food & Beverage at the Abu Dhabi Country Club in the UAE, overseeing all food operations.
Hilmi Nizar is applying for an Executive Pastry Chef position. He has over 19 years of experience as a Pastry Chef and Baker working in hotels and restaurants in Sri Lanka, Kuwait, Qatar, United Arab Emirates, and currently for Carnival UK. He is seeking a challenging position where he can contribute his experience and continue developing his skills and career in the culinary field.
The document provides a curriculum vitae for Mr. Hamdan Al Shayeb, an Executive Pastry Chef with over 20 years of experience working in luxury hotels in Jordan. It details his educational background, skills, work history including roles as Assistant Pastry Chef, Chef De Party, and Executive Pastry Chef. It also lists his responsibilities managing pastry teams, developing menus, and ensuring quality standards. He has received several medals in culinary art competitions and lists excellent references from previous employers.
Armando Selimaj is an experienced chef seeking a new position. He has over 15 years of experience working on private yachts and in restaurants in Italy, Poland, and other parts of Europe. He has strong skills in menu planning, food preparation, budgeting, and ensuring high standards of food safety and quality. Some of the yachts and restaurants he has worked on include M/Y "Soy Amor", M/Y Ocean Paradise 55, and the Marine Hotel in Kolobrzeg, Poland. He is fluent in several languages and able to work with diverse groups of people.
The document is a 7-page curriculum vitae for Zeyad Amaish outlining his personal and professional experience. It details his education including a Bachelor's in Hotel Management from the University of California, and various certificates. It also outlines his work history serving in kitchen management roles for catering companies and hotels in Jordan, Oman, and the UAE over the past 20 years.
This document contains the resume of Montaser Mohmmed Masoud, an Egyptian chef with over 30 years of experience working in hotels and catering companies in Egypt, Saudi Arabia, and other countries. He has held various executive chef and director positions and received extensive training and certifications in culinary arts, food safety, and management. His skills and experience include menu planning, food production, staff management, quality control, and financial oversight of kitchen operations. His objective is to oversee professional kitchens and catering facilities while maintaining high standards of food quality, guest satisfaction, and cost control.
This document contains the resume of Mohamedu Fahir. It summarizes his career objective, qualifications, work experience, skills, and personal details. His career objective is to find a new challenging career opportunity where he can utilize his experience and expertise to contribute to an organization's growth. He has over 5 years of experience working in hotel kitchens in roles such as Commis I and II in Kuwait, Oman, Qatar, and Bahrain. His qualifications include food safety certifications and skills in areas like customer service, menu planning, and maintaining hygienic kitchen standards.
Louay Saegh is an experienced executive chef seeking a position where he can develop a productive team focused on service and quality. He has over 15 years of experience in luxury hotels in roles of increasing responsibility. His skills include team leadership, quality control, budget management, and staff training. He is proficient in international cuisines and holds food safety and hygiene certifications.
Montaser Mohammad Masoud is an Egyptian executive chef with over 30 years of experience working in hotels around the world. He is currently the Executive Chef at Dar Al Tawhid InterContinental Makkah in Saudi Arabia. His career includes positions as Executive Sous Chef, Executive Pastry Chef, and Pastry Chef at several InterContinental hotels. He has received numerous awards and certifications. Masoud aims to control kitchen costs and maximize guest satisfaction through ensuring food quality and safety standards.
The document is a job application letter and resume from Prabu Ari Maha Putra Djarmono for the position of Chef de Partie. He is currently working as a Demi Chef de Partie and has over 10 years of experience in various hotels in Indonesia, including his most recent role at HOM by Horison Premiere Cilacap. He is looking for new responsibilities and challenges.
Yehia El Arab is an executive sous chef with over 15 years of experience working in kitchens across Europe, Asia, and the Middle East. He has specialized training in Arabic, continental, international, Italian, French, and Asian cuisines. Most recently, he worked as the executive sous chef at Restaurant Gala-H in Lebanon, where he oversaw all kitchen operations and food production.
Sumit Rijal is a highly motivated chef currently working as a Kitchen Executive at Trident Bandra Kurla complex in Mumbai. He has over 8 years of experience in leading kitchen teams and ensuring quality food production and service. Prior to his current role, he has worked in various positions such as Chef De Partie and Commis at Trident Bandra Kurla. He holds a Bachelor's degree in Culinary Arts and Catering Technology.
Ashraf Abdul Nasser ashoush is an Egyptian executive chef with over 25 years of experience managing kitchens and culinary teams in hotels across Saudi Arabia, Egypt, UAE, and Oman, including currently serving as the Executive Chef of the 5-star Makarim Umm Al Qura Hotel in Makkah, Saudi Arabia. He has a diploma in hotel chefs and is skilled in Lebanese, Moroccan, Turkish, Asian, Italian, Continental, French, and Egyptian cuisines.
Shanu Kuruvilla is a Chef de Partie currently working at Madinat Jumeirah in Dubai. He has over 15 years of experience working in kitchens in Dubai hotels including Rotana, Burj Al Arab, and Four Points by Sheraton. He is skilled in international cuisines and holds a B.Sc. in Hospitality Management. His objective is to utilize his culinary experience and specialties in preparing international cuisine for a high-class establishment in Dubai.
MohaMed aMine Tayechi Ben Majid has over 15 years of experience in culinary roles. He has worked in several properties in Dubai, including the Jebel Ali Golf Resort & SPA, Jumeirah Group properties, and Intercontinental Hotel Dubai Festival City. He has held roles such as Chef de Cuisine, Junior Sous Chef, and Commis. MohaMed is skilled in menu creation, food costing and testing, kitchen organization, and ensuring high food quality and kitchen standards. He is certified in HACCP food safety and proficient in English, French, and Arabic.
This document contains a resume for a male Egyptian chef. He has 13 years of experience working in kitchens at 5-star hotels in Egypt. Currently he works as a Junior Sous Chef. He is studying hotel management and has received diplomas in cookery. His skills include experience with various cuisines and kitchen stations. He is proficient in English and has received several certifications in food safety and hygiene.
This document contains a resume for a male Egyptian chef. He has 13 years of experience working in kitchens at 5-star hotels in Egypt. Currently he works as a Junior Sous Chef. He is studying hotel management and has received diplomas in cookery. His skills include experience with various cuisines and kitchen stations. He is proficient in English and has worked his way up from positions like Second Cook and Demi Chef de Partie to his current role.
Mohin Uddin is applying for a position as a Pastry Sous Chef. He has over 10 years of experience working in pastry roles in Dubai hotels. His resume lists his educational background, which includes a diploma in professional chef courses and pastry kitchen training. It also outlines his work history in various pastry roles of increasing responsibility at hotels like JW Marriott, Le Meridian, and Westin in Dubai. His resume highlights his skills and achievements in areas like wedding cakes, chocolate work, and managing large banquet production.
Jerome Paiva is an experienced chef with over 20 years of experience working for Hyatt hotels. He has worked his way up from commis chef to chef de cuisine and is now seeking a new challenging opportunity in a corporate environment utilizing his skills and experience. Paiva has a strong work history managing teams and kitchen operations at Hyatt hotels in Dubai, Cairo, and Toronto. He is highly motivated with good communication skills and the ability to manage diverse teams.
Ioannis Spanopoulos is seeking a position in a leading hotel chain to advance his culinary skills. He has over 25 years of experience in food service roles including demi chef de partie, commis chef, boulanger/pizza cook, head food server, bartender, and restaurant manager. He holds a Swiss Diploma in Culinary Arts and has worked in Greece, France, the United States, and on cruise ships. References are provided from several of his past employers who praise his work ethic, customer service, and teamwork.
This document summarizes the professional experience of an executive chef. It details positions held from 2011 to present as the Executive Chef of The Village in Doha, Qatar, overseeing 52 chefs and 450 covers across 3 outlets. Previous positions included Executive Sous Chef roles in Manila and Abu Dhabi from 2006 to 2011, and several sous chef and chef de partie roles in Abu Dhabi from 1991 to 2005 working his way up. The chef has received several medals and awards for culinary competitions and has completed extensive training programs.
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.
This document contains a resume for Abdul Ma'bood Mohamed Galal Abdul Ma'bood seeking a position as Head Chef. He has over 10 years of experience in kitchen operations and staff supervision. His objective is to utilize his cooking, leadership, and interpersonal skills to maximize customer base. He provides details on his work experience as Chef and Head Chef at various restaurants and companies in Egypt and Saudi Arabia between 2006-2015.
Rann Rom is applying for a sous chef position and has over 15 years of culinary experience working in 5-star hotels in Cambodia, Abu Dhabi, and Dubai. He has held positions including commis, demi chef de partie, and chef de partie and is currently a junior sous chef. He has received several promotions and awards for his work. Rann Rom has a diploma in culinary arts and seeks to further his career with his strong skills in food preparation, kitchen management, and team leadership.
This document contains personal and career information for Fathi Emad Fathi Shehadeh. It summarizes his work experience over the past 5 years as a Demi Chef de Partie and Line Cook at luxury hotels in Jordan. It also lists his education, languages, contact information, career objective, and references.
This document is a curriculum vitae for Prasanga Chaminda Nanayakkara Wasam Egodage. It summarizes his personal and educational background, work experience including roles as Commis, Demi Chef de Partie, Chef de Partie, Sous Chef, and Senior Sous Chef at various hotels in Sri Lanka, Dubai and Fujairah over the past 20 years. It also lists his certifications, awards, trainings attended, and two character references.
EXECUTIVE CHEF& MASTER CHEF -DAR AL TAWHID INTER CONTINENTAL MAKKAH MONTASER...Montaser Masoud
Chef world association of chef societie
Senior Member- Judge the emirates salon culinaire
MASTER CHEF - JUDGE GCC
AMERICAN HOTEL &MOTEL ASSOCIATION Food and Beverage Management
AMERICAN HOTEL &MOTEL ASSOCIATION Food and Beverage Controls
Executive Chef –DAR AL TAWHID INTER CONTINENTAL MAKKAH
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.
Samuel Tutor Jotojot is applying for a position as a Sous Chef. He has over 15 years of experience working in kitchens in the Philippines, Canada, UAE, and other countries. His resume lists his work history at hotels and resorts, including his current role as Chef De Partie at Shangri-la Hotel in Manila, where he assists the Sous Chef and is responsible for food preparation, cooking, and banquet functions. He provides details on his duties and responsibilities at each prior role. Jotojot also lists his education and training, including a Culinary Arts certificate from American Hospitality Academy.
Loucian Elias is a Syrian male seeking challenging opportunities globally. He has over 15 years of experience in hotel kitchen management positions in the UAE, including as Executive Chef at Coral Deira Hotel since 2016. Prior to that, he held Sous Chef and Executive Sous Chef roles at several Rotana hotels. He has strong leadership skills and can work flexible hours while handling situations diplomatically. Elias received his higher diploma in hotel studies in 1999 and has extensive training in food safety, hygiene, and management. In his free time, he enjoys cooking and football.
Kusay Alzarouni is a professional chef with over 14 years of experience working in kitchens in the United Arab Emirates and Syria. He has extensive expertise in Arabic cuisine and has held positions as an Oriental Head Chef, Banquet Oriental Chef, and Chef de Partie at various hotels. Alzarouni is skilled in kitchen operations, food safety procedures, team leadership, and creating innovative dishes. He aims to take on a new position that provides opportunities for learning and career advancement in his craft.
Nassem Al-herbawe is a Jordanian chef seeking an administrative role in a restaurant or hotel kitchen. He has over 10 years of experience working in various chef roles in Jordanian restaurants and hotels, including as an Assistant Executive Chef, Sous Chef, Chef Departy, Demi Chef, and Comi. His experience includes supervising kitchen staff, ensuring food quality standards, and special event catering. He is proficient in Microsoft Office and has good internet skills.
1. Curriculum Vitae
Emad Ahmed Attia 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 Ahmed Attia 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 Ahmed Attia 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 Ahmed Attia 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 Ahmed Attia 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 Ahmed Attia Soliman
ExecutiveChef
Interests
Swimming, football,Playing chess, fishing, horse riding