Personal Data:

Name : Tarek Ibrahim Shalaby

Date of Birth : 30/ 09 / 1986

Address : Juffair, Manama, Kingdom of Bahrain

Marital status : Married

Nationality : Egyptian.

Mobile : +973-********

Mail : adbllp@r.postjobfree.com

Education:

International British institute Diploma Certificate of Tourism and Hotels [grading. Excellent] Training Courses:

• Kitchen Skills Training from American University of Cairo 2013

• Certificate of achievement basic food Hygiene (E. Cristal) 80%

• Food Safety HACCP

• Customer focus and food costing

• Excellent Service and productive Quality

• Cost reduction and staff management

• Train the trainer

• Menu planning, engineering and analysis

• Costumer focus

• Special events planning

• Kitchen staff management

• Team building and training analyst

Professional Profile

• An 12years of experience in Hospitality industry Experience in Hot Section, Grade Manger, Mediterranean Cuisine,, and Italian Cuisine ARABIC and Al Carte it’s My Specialist. Arabic cuisine for sweets

• High Grade of experience in the following kitchen types.

• I have a good back ground about Asian Cuisine.

• A committed F&B service and kitchen Section professional for many years.

• Looking forward to make the best for our guest.

• Looking all the time to create new dishes with follow the new gastronomy Duties and Responsibilities

• Handles day to day miss- en plus

• Can handle buffet rotations and set – up

• Can work under pressure and stress

• Can work as per Hotel standard

• Handles food hygiene and health assistance

• Can work with minimum necessaries

• Have a good communication background.

Experience:

Habara group hotels and restaurants –Diva hotel-Bahrain Executive sous chef. Head department in charge from Jan 2018 until now The Diva Hotel – Bahrain

Sous Chef –[ in charge]International Cuisine - From January 2018 till now

• Leading a team of 2 Chef De Party & 3 Demi chef de party & 6 commies

• high quality plates both design and taste wise

• Ensure that the kitchen operates in a timely way that meets our quality standards

• Fill in for the Executive Chef in planning and directing food preparation when necessary

• Resourcefully solve any issues that arise and seize control of any problematic situation

• Manage Help in the preparation and design of all food and drinks menus

• Produce and train kitchen staff, establish working schedule and assess staff’s performance

• Order supplies to stock inventory appropriately

• Maintain a positive and professional approach with coworkers and customers The St. Regis Cairo Hotel - Egypt

sous Chef - Arabic Cuisine - (Opening Team) from august 2017 till January 2018

• Leading a team of1 Chef De Partie 2 Demi chef & 6 commies

• 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

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

• Manage food logs

Katameya Heights Golf & Resort - Egypt

Senior Chef De Party [banquet] from 2014 till 2017

• Leading a team of 2 Demi chef & 8commies

Employee of the month October 2012 Mövenpick

Mövenpick Resort & Hotel El Sokhna - Egypt

Chef De party - International Cuisine[AL- carte] - from 2010 till 2014 Awarded as

• Leading a team of 2 Demi chef & 5commies

• Preparing, cooking and presenting dishes within your specialty

• Managing and training any demi-chef de parties or commis working with you

• Helping the sous chef and head chef to develop new dishes and menus

• Ensuring you and your team have high standards of food hygiene and follow the rules of health and safety

• Monitoring portion and waste control to maintain profit margins InterContinental Palace Hotel Marsa Alam - Egypt

Demi Chef - Italian Cuisine - from 2009 till 2010

InterContinental Palace Hotel Marsa Alam - Egypt

1st Commis from 2008 till 2009

Maratim Jolle Ville Resort and Casino - Egypt

2nd Commis from 2006 till 2008

The Ritz- Carlton – Egypt

3rd commis - 2006

Worked with King of Bahrain staff for one month during his stay in Egypt in 2004 Hyatt Regency Sharm El Sheikh - Egypt

3rd Commis from 2003 till 2004

LANGUAGE Skills:

• Arabic : Native Language.

• English : Very Good (Speaking & Writing)

Computer Skills

Word, Excel, Access, Net, Key board speed in writing and Excel advanced. interest Cooking, Football, traveling

Personal and Employment Skills:

Honest, Good personal skills.

Team oriented, organized and manages time well.

Work well under pressure, flexible, quick learner. Leadership skills, enthusiastic & hard worker.

Friendly, presentation skills & sincere.

Developed ability to work in a fast paced atmosphere References:

1. Executive chef Mövenpick Aswan (Egypt)

atef Ramadan ( adbllp@r.postjobfree.com)tel \ 002*********** 2. Executive chef movenpick Ain Sokhna (Egypt)

christian sarrasy( adbllp@r.postjobfree.com ) tel \ 002*********** 3- Executive chef marriott international Florida (USA) Karem khater ( adbllp@r.postjobfree.com ) tel \+1-305-***-**** 4-f&B manger habara group diva hotel (adbllp@r.postjobfree.com) tel.\36882635

Contact this candidate