Curriculum Vita

Dear Sir

It is pleasure to introduce myself hoping to be member of your work family

The following is my C. V.

Personal Information:

Name: Rady Saad Nour El Dain

Address : Al Mahala Al Kobra Gharbia

Tele. : 010******** / 012********

Birth Day: 1/ 5 /1977

Graduation: May 1977

Materiel Status: Married

Military: Exempted

Experience:

Exe. Chief Steward Reef Oasis beach Sharm El Sheikh 2019

Exe. Chief Steward Steigenberger Sharm El Sheikh 2018 till 2019

Asst .Director Chief Steward at Four Seasons Alex. from 2009 till 2018

Supervisor Steward at Four Seasons Alex. From 2008 till 2009

Super visor E D R at Four Seasons Alex. From 2007 till 2008

Server at Hyatt Sharm from 2002 toll 2007

Server at Reef Oasis Sharm Four Month

Server at Hausa Land Sharm from 2000 till 2002

Languages :

Arabic, Mother Tong

English, Good Common

Italian Fair

Germany Fair

Computer Skills

Excel

Word

Training:

ISO 22000

Food Safety (H A CC P)

Cristal Hygiene & Food Safety

H I I S Food Safety

Behavior Based Interviewing

Handling Guest Complain

Developing Open Channels Of Communication

Food Bevolution

1. The ability to execute all tasks of each steward position in the department.

2. The ability to select, train and schedule all Stewarding department employees.

3. The ability to supervise and coordinate the activities of all stewards to ensure the smooth and efficient operation of the department.

4. The ability to maintain a qualified staff by identifying and controlling work relationships, areas of accountability and performance of personnel assigned as well as completing and conducting performance reviews.

5. The ability to ensure the proper use of and preventative maintenance of all machinery and equipment used by the Stewarding department.

6. The ability to ensure the neatness, cleanliness and order of all kitchens, back of the house areas, storage areas, employee dining room, Stewarding Department machinery, compactor room, carts and tables through constant monitoring and a vigorous cleaning schedule.

7. The ability to maintain controls against theft and waste.

8. The ability to assure proper sanitation and hygiene techniques as well as the movement of garbage throughout the hotel.

9. The ability to maintain the wash ware operation to ensure proper supply of clean silverware.

10. The ability to control breakage of all small ware.

11. The ability to inspect garbage containers regularly.

12. The ability to help set up and maintain inventories.

13. The ability to maintain all kitchen equipment and dish machines in proper working order; ensures and controls usage of cleaning supplies and maintain hand washing facilities in kitchens.

14. The ability to requisition, store, stock, inventory, collect, wash and restock china, silver, glass and other equipment in designated areas of the hotel according to a predetermined par stock.

15. The ability to prepare reports as requested to develop a more informative data base for improved management decision making.

16. The ability to assist in the preparation of the annual budget for the department.

17. The ability to work closely with the Chef, Director of F&B, the Banquet Chef and Banquet Manager to coordinate banquet activities including an adequate supply of small ware for banquet set-up, the dish-up and delivery of food to the proper location, and the delivery of unused food items to the kitchen.

18. The ability to attend weekly and monthly meetings to maintain favorable working relationships and communicate information to other departments as well as communicate all necessary information back to Stewarding department employees.

19. The ability to assess safety hazards and take appropriate action.

20. The ability to set standards regarding the ratio of covers to labor cost and cost of chemicals and supplies.

21. The ability to respond properly in any hotel emergency or safety situation.

22. The ability to perform other tasks or projects as assigned by hotel management and staff.

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