CURRICULUM VITAE:

Ibrahim hamze

PERSONAL INFORMATION

Address: san Borja Rousseau 478 Lima Peru

Phone - 005*-*********

ac4g0s@r.postjobfree.com

Date of birth: 09-04-1971

Sex: male

Nationality: Peruvian

Home languages: Spanish

Other languages: French –English –Arabic –Italian

Visa granted: USA C1D visa as well as B1-B2 for 10 years

EXPERIENCE

2011-september to Present Disney Cruise Lines (DCL)

Executive Pastry Chef –chef de cuisine pastry and bakery

•Leading the Culinary ‘pastry and bakery team in the completion of daily work assignments as well as .

•provide vision for the future

•Sees to the highest level of Guest satisfaction, Crew support, and

•Financial/operational performance.

•Provides to the fleet, support, leadership, motivation, training, coaching and mentoring to all direct reports and Subordinates.

•Creates an environment of trust and respect through empowerment of Crew Members at all levels.

•Encourages high morale, fosters teamwork and partnering among all team

•Members.

•Reporting Relationship As per the current approved Departmental Organization

Chart

Responsibilities:

•Monitoring all culinary standards

•Responsible for promoting creativity, innovative production, cost control and

•Revenues

•Accountable for meeting or exceeding all Disney Cruise Line and VSP sanitation

•requirements

•Management accountability for all galley staff for day to day and long term

•operation

•Accountable for reaching food cost

•Guest Satisfaction Measurement

•Coordinate random food and menu audits

•Crew excellence measurement

•Modeling performance excellence leadership behaviors

•Fostering an environment of empowerment and partnership

•Strong interpersonal communication skills

•Promote innovation and change

•Coaching and mentoring of direct reports and subordinates

•Sees that personnel files for the positions under them in the chain of command are

•maintained (working with HR Manager)

•Scheduling (Planning assigning and directing work)

•Training and development in the Pastry/Bakery

•Guests satisfaction measurement

•Crew Excellence

•Operational financial goals (monitors coast control)

•Safety Management System

•Partnering both internal and external

•Facilities assets management (maintain facilities and equipment in good working order)

•Create an open work environment

•Sees to seamless standards of operation in each pastry shop and bakery

•Inventory control (par levels turn over and replenishment)

•Monitoring/implementation of garbage separation and disposal procedures

•Implementation and monitoring of operating guidelines

•Meet and great all new hires

•See to consistent application of disciplinary procedures

•Use appropriate rewards to motivate the team

2004-2011 costa cruises- genoa Italy

Corporate executive Pastry Chef

Responsibilities:

•Oversee 15 ships onboard culinary operation to ensure that established standards, recipes, and procedures are being followed.

•Perform culinary audits to ensure product consistency throughout the fleet.

•Oversees the entire fleet of Executive Pastry Chefs .Supports the hiring, training, performance and development of all shipboard Executive Chefs.

•Provide Executive Pastry Chefs with menus, recipes, and train culinary staff in the execution of new menu cycles, dishes, and techniques.

•Assist in the sourcing, hiring and placement of culinary management.

•Monitor and ensure that all food preparation areas meet all U.S.P.H. standards and procedures.

•Monitor all food preparation areas for waste and over production of food.

•Attend designated food and equipment shows as approved by AVP Food and Beverage Operations.

•Act as a culinary consultant to Human Resources regarding hiring and sourcing culinary talent.

•Work on culinary taskforce assignments as assigned.

•Represent company at various trade shows, events and seminars.

•Maintains updates and follows up on galley equipment inventory list, including budgets per ship, expenditure planning, galley remodeling, refits and dry docks.

2000till 2000 Bin butti group

Grand continental hotel – Italian center – grand residence

His Excellency palace

Executive Pastry Chef

•Responsible of all pastry and bakery items in all operation

•Oversee culinary operation to ensure that established standards, recipes, and procedures are being followed.

•Perform culinary audits to ensure product consistency throughout the hotel and outlets

•Oversees the hiring, training, performance and development of all operation of pastry and bakery

•Provide Pastry Chefs and bakery chef with menus, recipes, and train culinary staff in the execution of new menu cycles, dishes, and techniques.

•Supervise quality, presentation in the “Specialty Restaurants” Gastronomic Restaurant.

•Manage personnel and manage production according to all company procedures, rules and regulation as to meet quality and quantity standards

•Responsible for food cost as to meet the budget.

•Provide evaluations for the Pastry Team.

•Follow all Public Health Rules and Regulations throughout pastry and bakery shops on a daily basis.

•Communicate with Director of food and beverage about problem resolution and Operation needs.

EDUCATION

• Completed and graduated in Pastry, Baking, Chocolate and Confection.

Yves turies . maison de lart du surce cord sur ciel france

TRAIN THE TRAINER PROGRAM

•Completed the course of ‘Train The Trainer’ at Apollo Ships Chandler & at Disney Cruise Lines, FL, USA

SKILLS Computer Literate:

Various applications including but not limited to windows XP, Vista, Excel, MS Words, Power point, Fidelio, MXP, Mac etc…

•Successfully completed a program of safety training in Crowd management & guest safety

STCW 95 regulation V/3 (parts, 4, 6 and 7)

STCW code section AV/3 (parts, 1, 3 and 4)

•Completed the MARLIN English test with 99%

•Completed all sanitation course plus united states public health

WORK REFERENCES:

A

Alberto martinelli corporate executive chef 003***********/347-***-****

Fabio cuchelli M*** chef 003***********/049*******

Ciro perfetto executive chef 003***********/003**********

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