Mohamed Mahmoud is an experienced executive sous chef seeking a new position. He has over 18 years of experience working in kitchens of major hotel chains in Egypt. He has strong skills in Italian, Asian, Mexican and oriental cuisines as well as pastry preparation. Mohamed has received several awards and certificates for his culinary work and leadership. He is looking to apply his management experience and culinary expertise to a new executive sous chef role.

1. Mohmed Mahmoud mohram
23 ABD EL MAGID EL DISOKY ST,
EL MANSORA
DAKAHLIYA - EGYPT
Mobil : 002 0122 7747 663
E. Mail : Mohmed_mohram@hotmail.com
https://eg.linkedin.com/in/mohamed-salah-44430230
Date of birth: 1st of DECAMPER 1976. Mansoura
Marital Statues: Married
Mitlitry service: Not Required
Education: Hotels and Tourism Diploma (Britch academy in Egypt) 1994 to 1996 with 87%
Language: English (Well. Spoken & Writing)
OBJECTIVE:
Seeking executive sous Chef
Personal Summary
• 18 years of experience in the field of kitchen had background of chain hotels (Marriott,
Hilton, sonesta and Steigenberger Middle East) and modern cuisine, capable of handling a
team those experiments on a variety of flavors and structures. Awarded for creating dishes
for different cuisines Graduated from hotels and tourism institute for 2 years (1994-1996)
joining many competition and awarded by medals, have strong knowledge of HACCP
practice, ISO 22000, have a good knowledge of all section kitchen, that’s make me ideal
candidate have the ability to create, develop and implement new seasonal menus and recipes
with the vision of exceeding guest expectations. And be able to ensure that all outlets of the
establishment are supplied with their requirements and I have
• Building Teamwork
• Problem Solving & Decision Making
• Strategic Thinking
• Adaptability/Flexibility
• Concern for Quality
• Relationship Building
• Listening Skills
• Analytical thinking
• Stress Management
• HACCP certificate.
 AREAS OF EXPERTISE
Italian cuisine , Asian cuisine, Mexican cuisine, oriental cuisine, stone grill concept • Pastry
Preparation • Sanitary Handling • Food and Service Techniques • Work within Pre-Established
Budget • Marketing Strategies • Record Keeping • Report Preparation • Researching Current Trends
Courses and Training
• ISO 14001, ISO 9001, ISO 22000

2. International Organization for Standardization
• American chamber, development manager skills , October 20014
• Strategic management 2012
• Certified hospitality department trainer
• Food safety risk management 2011
• Hospitality leadership skills development 2011
 Basic food hygiene training course by CRISTAL(A check safty first company)2008
 Certificate of Achievement (Marketing Is Every Body's Job) By The Ministry of
Tourism, The Egyptian Tourism federation and The Egyptian Hotel
Association2010
 Hospitality Department trainer(American Hotel & lodging Educational institute)
By ministry of Tourism and Egyptian Tourism Federation 2009
 Supervisory & leadership skills 2006
 HACCP in practice training course by SGS 2006
 Essential Skills Course ( Marriott hotel )

Award
 Silver medal in plated main cours 1/4/2015 HOTEX international
 Bronze medal in plated dessert 10/5/2010 Egyptian chefs association
 Gold medal in plated dessert 24/1/2010 completion via ministry of tourism
 Bronze medal in plated dessert 12/3/2008 Egyptian chefs association
 Bronze medal in petit four with showpiece 12/3/2008 Egyptian chefs association
 Bronze medal in decorative showpiece 12/3/2008 Egyptian chefs association
 Merit Certificate (National Salon Culinary For Plated Desserts and show pieces
Certificated
 Manger of the year 2014
 Certificate in recognition of being awarded bronze medal sun rise 2008-11-15
 Decorate and plate different types and styles of desserts
 Certificate of excellence 2011 opening coral sea sensatory
 Certificate from the management of sun rise resort being awarded bronze medal
2008
 Certificate of achievement of basic food hygiene 2008
 Membership in Egyptian chefs association
 Certificate of excellence 2006
 Thanks litter from executive chef of Marriott hotel 2001
Skills and Specifications
 Applications and software installation, word, excel, power point
• Oversee and mange a kitchen
• Cooking skills method
• Food art dishes
• Decorated cakes
• Chocolate, sugar and pastillage showpiece
• Supervisory & leadership skills
• Detail- Oriented and organized
• Patient and be able to work confidently under pressure

3. • Excellent communication and management skills
• Good presentation skills
• Policies, charts, priorities, and concepts of hotels
• Hospitality ,management , handling problems and complains
Experience
(Coral Sea Senseatori Hotel Resorts Sharm El Sheikh)
Exec. Sous. Chef
From 1/1/2011 till now team opening
• To help the Executive Chef with organizing and conducting training for cooking
methods and support the Training Manager in his/her activities.
• To carry out on a regular basis food checks for spoilage and wastage and their
correspondence with adopted recipes and decoration patterns.
• To assist the Executive Chef and the Human Resources manager in providing the
kitchen operation with qualified staff, organize staff properly, ensure that best
experience and professional knowledge is utilized and a healthy work
environment, meeting safety and hygienically requirements, is maintained.
• To assist in implementation training, assessment and annual performance
evaluations in cooperation with HR and Training departments.
• To conduct regular departmental meetings and daily briefings with the Executive
Chef and the outlet managers and other food and beverage heads of department.
• To monitor food and beverage standards in all outlets and banquets ensuring that
their heads of department take corrective actions as necessary
• To make recommendations to Executive Chef for modernization of equipment,
service methods, presentation and improved guest satisfaction.
• To assist in the preparation of the department budget.
• To help to ensure that the Outlets Operational budget is in the line and costs are
strictly controlled maximizing profitability.
(SUNRISE Resorts Sharm El Sheikh)
Pastry chef
From 1/12/2007 till 31/12/2010
• Assist the Executive Chef, in the supervision of kitchen/pastry production and to
participate in the food production. Ensures that the function provides the highest
food quality consistent with cost control and profitability margins hence maximize
guest satisfaction and food profitability.
(CORAL SEA Resort Sharm El Sheikh)
(Oriental resort)
Pastry chef
From 10/9/2005 till 3/11/2007
(SONESTA Beach Resort Taba)
Pastry Chef
From 4/7/2004 till 30/8/2005

4. (The Raouf hotels International, shanm el Sheikh)
Pastry chef opening team
From 9/8/2003 till 9/7/2004
(Aida Verdi Resort & Leisure Park, Steigenberger Middle East)
Pastry Chef
From 1/2/2003 till 7/6/2003
(Hilton El Nour, Hurghada)
Pastry Chef
From 15/9/2002 till 25/1/2003
(Marriot Beach Hotel, hurghada)
Pastry Chef
From 3/10/2000 till 11/9/2002
(The Grand Resort Hotel, hurghada)
Demy chef De Parties
From 3/1/1999 till 3/9/2000
(Paradisio L.T. I Beach Hotel, Hurghada)
Demy chef De Parties
From 1/5/1999 till 3/12/1999
(L.I.T SONESTA Paradisio Beach Resort, Hughada)
Demy chef De Parties
From 1/1/1999 till 31/4/1999
(El Gouna SONESTA Paradisio Beach Resort, Hurghada)
1st
Comes
From 20/5/1998 till 22/11/1998
(Golden Five Hotel, Hurghada)
2nd
Comes
From 15/9/1997 till 1/3/1998
(The Grand Hotel Resort, Hurghada)
2nd
Comes
From 4/9/1996 till 3/9/1997
Awaiting your reply at your earliest Convenience

5. Sincerely Yours
----------------------
MOHAMED MAHMOUD

6. Sincerely Yours
----------------------
MOHAMED MAHMOUD