Mohammed Badran Kotb Abu Musa is an Executive Chef and Production and Development Manager with over 20 years of experience in the food industry. He has held positions such as Executive Chef, Demi Chef, and Head Arabic Kitchen Chef at various hotels and food companies in Egypt, Saudi Arabia, and Lebanon. His responsibilities have included menu planning, overseeing food production processes, ensuring quality standards, supervising kitchen staff, and managing budgets and resources. He holds several diplomas in relevant fields and seeks a new challenging opportunity to make use of his skills and experience.

1. MOHAMMED BADRAN KOTB ABU MOUSA
Job Title: Executive Chef,
Production and Development Manager
(Oriental,Asian,French,Italian & Gulf Food )
Personal
Information
 Date of Birth: 15/2/1969
1 Marital status: Married
Education Deplome of Tourism and hotels (Kitchen Sector)
Bachleor of commerce- Business Administration –(Production)
Deplome of Quality Safety Food Control
Professional
experience
• LA POIRE CO., Sweets Production
Title
Main Kitchen Executive Chef .
Main Duties and responsiblities
• To plan, manage, design and implement special Menus for Four
main Brands of La Poire Groups (La Poire, Beano's Café, La
Poire Express, Café La Poire).
• Charge of Reseach And Development (R&D) Section of the new
Food Menus and Items .
• Design special menus for the various events and catering orders.
• Overseeing the production process, drawing up a production schedule;
• Ensuring that the production is cost effective;
• Making sure that products are produced on time and are of good quality;
• Working out the human and material resources needed;
• Drafting a timescale for the job;
• Estimating costs and setting the quality standards;
• Monitoring the production processes and adjusting schedules as needed;
• Being responsible for the selection and maintenance of equipment;
v6, El- Sherbini St., Faisal, Giza
Phone: 02-33841562 0100- 697 4134
E-mail: chefbadran@gmail.com
Badran_mohammed@ymail.com

2. Professional
experience
(Continued)
• Monitoring product standards and implementing quality-control programs;
• Liaising among different departments, e.g. suppliers, managers;
• Working with managers to implement the company's policies and goals;
• Ensuring that health and safety guidelines are followed;
• Supervising and motivating a team of workers;
• Reviewing the performance of subordinates;
• Identifying training needs.
• Wesaia Co.,.
Title
Central Kitchen Executive Chef
Main Duties and responsiblities
1. To plan, manage, design and implement special Menus.
2. Receiving, processing and supply all outlets with all food products.
3. To train, supervise and schdualing the kitchen man-power.
• The Royal Building Recreation Co., Saudi Arabia
Title
Head Arabic Kitchen Chef
Main Duties and responsiblities
• The Four Corners Restaurants Cairo- Egypt
Title
Demi Che
• Marriot Hotel Cairo- Egypt
Title
Demi Chef of Hot production
• Movenpick Hotel SharmEl- Sheik- Egypt
Title
Central Kitchen Executive Chef
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Objective Seeking a challenging job opportunity in food Industry, that would make best use of my
skills and increase my professional experience.

3. The ideal position allows for personal growth and development in a culture where my
capabilities can be effectively utilized for mutual benefit. In other words, a win-win
situation where both our needs are met.
Extracurricul
ar activities
 Studying Businees Administartions in Faculity of Commerce.
Languages  Arabic : Mother tongue
 English : Fair (writting & conversation)
Freelance Work
(Skills)
 Very good user of office 97/2000/XP.
 Very Good in Power point User
 Very good user of Internet application.
Training
• Food Safety
• HACCP
• Cost Control
• Achieving Goals
• Buffet Setting Arts
Hobbies
Travels
Enjoy Boxing, Gym work, Tennis.
France :French Food and Beverages Fair(Appetizer & Finger-Food Buffet)
Saudi Arabia, Lebanon, Syria