Mamdouh Yousry Mohamed is an Egyptian executive chef with over 14 years of experience in fine hotel establishments including Movenpick and Hyatt hotels. He is currently the Executive Chef at Iberotel IL Mercato Sharm El Sheikh overseeing 320 rooms and 4 outlets with a team of 35 chefs. Prior to this role, he held positions including Sous Chef at Grand Hotel Sharm El Sheiskh with 642 rooms and 85 chefs. He aims to further develop his professional skills and advance to an executive chef role in a five star hotel.
Essam Amin
0966535614006
eamin38@yahoo.com
,
I am writing to express my interest in the position of Chef De Cuisine with Narcissus& Hotels.
I have a institution degree in culinary arts and my courses focused on nutrition, menu planning, sanitation, public health laws and regulations. I also gained valuable experience working in a kitchen
Fabrice Marcon
Maitre cuisinier de France
As an highly skilled Executive chef , my experience aligns well with the qualification that are requested for managing and monitoring top establishments.
In addition to my experience and personal qualities I have an educational foundation on international cuisine .I value the concepts of farm to table to my modern Cal French cuisine. in 2016 I was bestowed the tile of "Maitre Cuisiner de France" MCF master of Frnch cooking.a title that put me in exclusive company of world famous chefs like Paul Bocuse, Daniel Boulud, Eric Ripert, Joel Robuchon name a few.
Essam Amin
0966535614006
eamin38@yahoo.com
,
I am writing to express my interest in the position of Chef De Cuisine with Narcissus& Hotels.
I have a institution degree in culinary arts and my courses focused on nutrition, menu planning, sanitation, public health laws and regulations. I also gained valuable experience working in a kitchen
Fabrice Marcon
Maitre cuisinier de France
As an highly skilled Executive chef , my experience aligns well with the qualification that are requested for managing and monitoring top establishments.
In addition to my experience and personal qualities I have an educational foundation on international cuisine .I value the concepts of farm to table to my modern Cal French cuisine. in 2016 I was bestowed the tile of "Maitre Cuisiner de France" MCF master of Frnch cooking.a title that put me in exclusive company of world famous chefs like Paul Bocuse, Daniel Boulud, Eric Ripert, Joel Robuchon name a few.
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
Uni Papua FC Bali perkenalkan Football 3
Di lapangan Renon Denpasar BALI.
Bersama GM Uni Papua FC
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#coachesacrosscontinents #oneworldplayproject
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#Olahraga #Football #Football3
www.unipapua.net
www.unipapua.net/bali
info@unipapua.net
-Ys-
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
Uni Papua FC Bali perkenalkan Football 3
Di lapangan Renon Denpasar BALI.
Bersama GM Uni Papua FC
#UniPapuaFootball #UniPapuaFc #Papua #Indonesia
#SepakbolaSosial #Sepakbola #FIFA #UniPapua
#coachesacrosscontinents #oneworldplayproject
#SocialFootball #bali #Soccer #denpasar #renon
#Olahraga #Football #Football3
www.unipapua.net
www.unipapua.net/bali
info@unipapua.net
-Ys-
An Obstetrics and gynecology presentation: A 20 years old single female undergraduate presents to the emergency unit with fever, lower abdominal pain and abnormal vaginal discharge of 5 days duration. Discuss her management
1. Mamdouh Yousry Mohamed
1 El Salem Street,
Qlub el Blead
Cairo, Egypt.
Mobil:+2/ 01001172356
+2/01147858522
Mamdouh236@yahoo.com
Profile
Improve my professional skills a EX chef with the opportunity to advance myself to an
executive chef in a Five Star Hotel. In addition, I have expanded my knowledge within
Culinary Technology, Hygiene & Safety.
I challenge myself by leading the team to implement new menus.
Career Summary
Fourteen years hot & cold & a la Carte of experience with fine hotel establishments’
five star hotels, including the Movenpick &Hyatt Hotel chain. Very organized,
excellent communicator, know two languages highly motivated and a team player.
Professional History
4/2012 till Now
Executive Chef Iberotel IL Mercato Sharm EL Sheikh
320 Rooms 4 Outlets
35 Chefs
11/2011 Till 3/2012
EX Sous Chef Grand Hotel Sharm EL Sheiskh
642 Rooms 11 Outlets
85 Chefs
7/2011 Till 9/2011
Executive Chef Panorama Naama Heights
250 Rooms 2 outlets
10/2010 Till 4/2011
EX Sous Chef Baron Resort Sharm
450 Room 7 outlets
56 Chefs
2. 23-5-2007 till 31/7/2010
sous chef Jaz Mirabel resort sharm
v 1001 room, 10 outlets, room service, 120 chef
ν Responsible to maintain the food Hygiene
responsible 2 main restraints 3000 cover per day
01-9-2005 till 1-5-2007
sous chef Moveanpick Golf sharm
v International Congress Center WORLD ECONOMIC Ffor5000 cover
ν Daily set menu to an average of 80 covers
ν Work closely with the sous chef and under the supervision of the Ex-Chef
ν Responsible to maintain the food Hygiene & Safety policies required by Movenpick
02-2005 till 08-2005
Sous Chef Park inn by RADSSOIN SAS,sharm
v 310 rooms, four outlets, room service, banqueting facilities up to 200, 45 chefs,
25 Stewards
ν My main challenge & responsibility was the maintained the food quality for the
buffet.
With a team of 20 chefs under my supervision, we achieved many events.
ν Worked closely with the kitchen and stewarding team to reinforce RADESSOIN
Standards
ν Implemented and Trained on Mise-en-place of basics Culinary Technology.
05-2000 till 12-2004
Chef de Cuisine Hyatt regency
v 423 room, three outlets, room service, 35 chefs
vduring that period of time I have been porooeta as chef with a team of 35 chef
under my supervision
we achieved many events
ν Part of the pre opening as chef de partie in charge of the hot kitchen & ala
carte
ν Daily set menu to an average of 80 covers
ν Work closely with the sous chef and under the supervision of the Ex-Chef
ν Responsible to maintain the food Hygiene & Safety policies required by Hyatt
07-98 till 04-2000
Demi chef de partie Moveanpick Golef sharem
270 rooms, 8 outlets, banqueting facilities up to 200, 54 chefs
ν Part of the Pre opening team as First commis hot kitchen
ν Set up theme events in the hotel during the course of the year, Bedouin night,
Oriental, tex mex under the chef de partie supervision.
ν Promote as demi chef de partie in charge of the hot section after one years.
ν Lead a team of 15 nine chefs and implement the Movenpick standards
3. 05-1997 till 07-1998
first Commis Conred,Sharm , Egypt
350 rooms, four outlets, room service & banqueting facilities up to 200
vpart of the team as commis hot kitchen
03-1996 till 04-1997
Commies movenpick,El gouna,Egypt
v 440 rooms,4 outlets, room service, banqueting rooms
Training
ν Trin the trainer course
ν Basic Life support (qualified first aid)
ν Service Excellence(1)and(2)
v Delivering Quality service
v Cristal basic food hygiene course
Personal Information:
Date of birth: Jun 23, 1974
Nationality: Egyptian
Marital status: married
Languages Spoken: Native Language - Arabic,
Read, Write and Speak fluent English
QULIFICTION: E.G.O.T.H INSTITUTE FOR TOURISM&HOTEL
From: 1-1992 till 1-1194
Interests:
Enjoy reading histories, travel, swimming, my family
References:
Mr Ayman El mohammadi General Manager
ayman.elmohammadi@iberotelilmercato.com
Tel No / 01224860778
Mr. Rainer Mueller, Executive Chef Movenpick Sharm el sheikE-mail:
chefMueller@yahoo.com
Mr. Ernest Jack, Ex chef , Movenpick golf
E-mail: ernstijaeck@hotmil.com