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Management Chef

Doha, Doha, Qatar
January 16, 2018

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Personal Information:

Date Of Birth : 29/8/1982

Marital Status : Married

Nationality : Egyptian

Mobile : 009**-********

Email :


Diploma in Industrial Electricity Department


Private Business From October 2016 till now

W Hotel Doha – Qatar from May 2016 till October, 2016

Junior Sous Chef at Banquet Kitchen

I was handling and focusing the Oriental Food.

I was supervising 13 Chef with different positions. Qatar ministry of endowments and Islamic affairs for one pilgrimaging season from September 2014 to October 2014.

Retaj Al Bayt hotel Makkah – KSA.

Oriental Chef in Retaj Al Bayt hotel Makkah for one pilgrimaging season from may 2013 to October 2013.

Makkah Grand Coral Hotel – KSA.

Chef oriental in Makkah Grand coral hotel from June 2012 to April 2013.

Alfaisaliah hotel – KSA.

Demi Chef in Alfaisaliah hotel from November 2011 to May 2012.

Intercontinental hotel – Egypt.

First Commis Chef at IHG hotel Marsa Alam from October 2007 to September 2011.

Valuable member of the sun international port ghalib resort opening team in 15 January 2008.

Job Description

A Junior Sous Chef operates as the assistant to a Sous Chef as much responsibility as the sous chef has the junior chef shares in it.

The junior chef is responsible for the majority of duties and responsibilities of the chef, such as inventory, kitchen staff management, and food preparation.

Ensure consistent and smooth running of food production

Ensure effective stock purchase, its receipt and storage

Ensure that working areas are always kept clean

Assist other kitchen staff as need arises

Supervise performance of kitchen staff to ensure proper activity

Perform other administrative tasks as will be communicated by superiors

Ensure that required standards are adhered to in the production and preparation of food

– in quality, quantity and safety

Work towards exceeding customer’s expectation by encouraging and promoting high level of service

Ensure all complaints, inquiries, and suggestions by customers are attended to accordingly

Give appropriate support or guidance to members of kitchen when need arises

Resolve possible disputes within the kitchen and report any unresolved

Promote good team spirit regularly

Ensure all dishes are prepared according to specification and served at the correct quality, portion size, and temperature

Partly responsible for the preparation of kitchen cleaning rosters and the supervision of cleaning schedules

Prepare substitute items

Ensure that the kitchen staff work harmoniously in order to ensure timely production of quality foods

Ensure proper arrangement and garnishing of food

Manage food logs

Monitor the quality and quantity of food prepared

Assist in recruiting, hiring, and training employee cooks

Report the need for maintenance to appropriate staff Courses:

ISO 22000

Cristal International Standards


English Couse – Intermediate Levels

Communication Skills



1) Coordination -- Adjusting actions in relation to others' actions. 2) Speaking -- Talking to others to convey information effectively. 3) Time Management -- Managing one's own time and the time of others. 4) Management of Material Resources -- Obtaining and seeing to the appropriate use of equipment, facilities, and materials needed to do certain work. 5) Management of Personnel Resources -- Motivating, developing, and directing people as they work, identifying the best people for the job. 6) Instructing -- Teaching others how to do something. 7) Mathematics -- Using mathematics to solve problems. 8) Active Learning -- Understanding the implications of new information for both current and future problem-solving and decision-making.

9) Management of Financial Resources -- Determining how money will be spent to get the work done, and accounting for these expenditures.

10) Monitoring -- Monitoring/Assessing performance of myself, other individuals, or organizations to make improvements or take corrective action. 11) Active Listening -- Giving full attention to what other people are saying, taking time to understand the points being made, asking questions as appropriate, and not interrupting at inappropriate times.

12) Operations Analysis -- Analyzing needs and product requirements to create a design. 13) Equipment Selection -- Determining the kind of tools and equipment needed to do a job.

14) Judgment and Decision Making. Considering the relative costs and benefits of potential actions to choose the most appropriate one.

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