Curriculum Vitae

Personal Details

Name: Talat, Fawzy

Address: **-** **** **

LONDON - Nw1 6sx.

Mobile- 078********

Languages: English, Italian, Portuguese and Arabic

Nationality: ITALIAN

Objectives

Seeking a challenging position within the hospitality industry, providing opportunities for

professional growth and advancement, where I can utilize my education, experience and acquired

skills World winner with team of Canada. Also I have been the 0NE of the chef International

cuisine in Mirage Hotel, Las Vegas. No. 17 in Master Chef Competition in Toronto.

Education Date:

College of Cooking 1999

Milan, Italy – U.S.A

Employment History Date:

-Head Chef,Portway Inn, Herefordshire, 04/03/2012 to 02/03/2013

17 bedrooms, Brigade of 3 chefs, Increased food sales 71% after 6months, GP 69%

-Head Chef Hermitage Park Hotel 16/06/08- 6/02/2012

Coalville Leicestershire 3 star hotel 28 bedrooms,Training Chefs, Menu Design, stock taking

69%

-Head Chef. Old Park Hotel, 3 Stars Hotel, 46 0 1/04/06 15/06/08

Bedrooms, Brigade 4 Chefs, San Lawrence, Isle of

Wight.

-Head Chef, Aurora Garden Hotel, 3 Star Hotel, 12/01/04 19/02/06

54 bedrooms. Windsor, Berkshire (Brigade of 7 chefs)

Menu design, purchasing food, stock taking, GP 68%.

-Head Chef, The Moat House Hotel, 5 Star Hotel, 385 6 months contract, 2003

bedrooms.Shepperton, Surrey (Brigade of 9 chefs)

Training Chefs, Design menu’s, stock taking, GP 69.5%

-Head Chef, Thistle Hotel, 5 Star Hotel, 105 bedrooms 6 months contract, 2003

Stratford upon Avon, Warwickshire (Brigade of 11 chefs)

Training Chefs, Menu Design, stock taking, GP 64%

-Head Chef, Hilton Hotel, Edgware Road, : 6 months contract 2002/3

5 Star Hotel, 1080 bedrooms

LONDON (Brigade of 9 chefs)

Design Menu’s, stock taking, training Chef’s in health &

Hygiene. GP 65%

-Master Chef, Billy the Kid’s Restaurants,

Under Ramada Ltd Hotel, Fine Dining. 2000 2002

Florida, USA (Brigade of 18 chefs) (8 Years)

Value of business: 2400 customers a day + 2

Banquet rooms accommodate 175 each.

Stock taking, menu design, purchasing food,

GP 61%

-Head Chef, Hotel Falcon, Milan, 5 Star Hotel 1999 2000

Fine Dining. (Brigade of 6 chefs)

Accommodate 87 rooms.

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