Mohamed

Fouad Sakr

Sous chef

skills. innovative and able to make the necessary improve a healthy working environment and a kitchen team’s high performance. As a creative person I'm driving business forward by combining a modern dining and creative ideas. Right now I'm Seeking a challenging position in a growing environment, where by my skills can be practically applied & developed

EXPERIENCE.. sous chef

from august 2008 until 2014 worked as a chef de partie in Banquet kitchen

Sous chef..in Fairmont Heliopolis and tower hotel. In several kinds,room dining kitchen .Italian kitchen. up to date www.fairmont.com

RESPONSIBILITIES:

Preparing, cooking and presenting dishes in high quality way.

Managing and training demi-chef de parties and commies.

Helping the ex sous chef and Head chef to develop new dishes and menus.

Ensuring my team and me have high standards of food hygiene and follow the rule of health and safety.

Monitoring portion and waste control to maintain profit margins

June 2007 to March 2008: www.hyattregency.com

Demi Chef De Partie in Hayat Regency Taba Hights.

Chef of Italian kitchen.

Chef ala carte in main kitchen.

Responsable to make dinner and lunch buffet for guets.

August 2003 to April 2007: www.hilton.com

Responsibilities:

Responsable for room dining kitchen ala carte menu Hilton standard plus

Preparing breakfast buffet

2nd.Commie in Hilton Pyramids Golf Resort.

1st. Commie in Hilton Pyramids Golf Resort.

Chef of ala carte .room service kitchen and Responsible of Hilton Breakfast

September 2001to July 2002.. www.sofitel.com

Worked at Chinese kitchen

Responsibilities: preparing ..sauces..vegetables .

Trainings and Certificates

Supervising Food Safety. Arabic (Mother Tongue Gender: Male.

Food Hygiene Status : Married.

Guest Complains. Nationality: Egyptian Birth : 07/07/1974

Crystal Company.

Fire crew.

I.E.L.T.S

WOW Certificate.

Ritchy Certificate.

Mr. Guest Certificate.

oA flair with ingredients

ocoordination and Adjusting actions in relation to others' actions.

oAn ability to stay calm when the pressure mounts and managing my own and others time.

oStrong leadership skills to motivate my brigade of chefs.

oUsing logic and reasoning to identify the strengths and weaknesses of alternative solutions. conclusions or approaches to problems.

o

oMonitoring my performance, others to make improvements or

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