1. Curriculum Vitae
Personal Details:
Name Mohamed Ibrahim Sarkees
Contact details +2 01229629688
Date of birth 01/Jun/1987
Nationality Egyptian
Marital status Married
Children’s date(s) of birth Yassein Mohamed
Long Service Award 6 Years
Original Hilton joining date 01-Aug -2010
Religion Muslim
Work Experience
From sep 2011 Till Now F&B Cost controller at Hilton Waterfalls
From Sep 2010 to Mar 2011 Store Keeper at Hilton Waterfalls
From April 2011 to Aug 2011 Receiving Clerk at Hilton Waterfalls
From Jan 2010 to Aug 2010 Inventory clerk at Grand Sharm
Key Skills/Area’s of Expertise

2. Languages Arabic : Mother tongue
English: Good
Other key skills/area’s of
expertise
a) Micros 8700 & Setup Micros Server.
b) Material control system
c) Birch street system
d) Very Good Knowledge about Internet & outlook.
e) Computer skills.
f) Excellent Knowledge of Windows XP, Ms Word XP, Ms Power Point XP, Ms
Excel 2007, 2010.
g) Replace Cost Control Manager.
h) Excellent team skills and strong communication abilities
i) Ability to work hard and learn quickly together with a strong academic
background
j) Excellent organizational skills
k) Eager to learn and work in a team
Education & Qualifications
From 2005 to 2009 Bachelor Of accounting – faculty of Commerce from Tanta University
Other Training, Development Programmes & Assessment Centers
- Courses in English (Global English).
- E-Cristal Training safety and health at Hilton Waterfalls.
- Food Safety (HACCP) Nov 2010 at Hilton Waterfalls.
- Certificate (High Performance Teams).
- Certificate (Team Engagement).
- Certificate (Departmental Trainer).
- Certificate (HACCP) Management .
- Courses in Information Security.
- Certificate Green Hotel.
Assessment centres
(month-year)
(month-year)
Additional Information
• Preparing the daily flash for F& B Cost.
• Review the daily receiving with the P.O (quantities, Prices and quality).
• Daily operation control (F&B outlets).
• Weekly review for the prices with the purchasing department.

3. • Preparing the F&B monthly report.
• Review the recipe with executive chef for the new items before pricing.
• Control the stores and make the monthly inventory.
• Check for slow moving items.
• Check for expiry dates in the stores and in the out lets
• Check minimum and maximum inventory levels
• Edit Purchase Requests where necessary
• Check amount of receiving with Accounts Payable
• Checking the received items (expiry date) before keeping it in the store.
• Checking the received items (QTY) before keeping it in the store.
• Insuring that all the issued items from the store are matching the requisition forms.
• Checking authorized signatures on the requisition before issues
• Attaching meat tags on supplies on regular basis.
• Posting all issues to the computer on daily basis to update the stock.
• Requesting the items when reach the minimum par stock.
• .Maintaining proper filing for all requisition separately.
• Preparing discrepancy sheet between book inventory and physical on Y.T.D basis.
• Reconcile the physical inventory with G .L.
• Reviewing all inventories reports before posting.
• Preparing the breakage reports on monthly basis.
• Preparing comparison for the breakage report for the last 3 months.
• Making regular spot check to discover any abuse.
• Following up to ensure that the storage areas are cleaned and hygienic. .
• Checking daily quotation sheets prices with invoice price.
• Monitoring procedures for issuing items from storerooms.
• Cooperation with F&B and chef to establish standard portion for all outlets.
• Revue the potential point of sale for all bars on daily basis.
• Maintain perpetual inventory of the F&B storerooms.
• Maintaining daily records of cost potential sales and actual sales and investigates variance.
• Preparing on monthly basis, reconciliation of food cost reconciliation of beverage cost.
• Comply with all Hilton International company policies
Memberships Syndicate of Commercial Profession
Interests & Hobbies Reading book