Food Safety
Resume:
Nick Name:
Mohamed Ali Tawfek Ali Salama
Current job:
Looking for a job as Sous Chef
Mobile phone:
WhatsApp phone:
Email Address:
******.*******@*****.***
Skype:
mohamd.tawfeak
Date of Birth: 23/08/1987
Passport no: A25967248
Languages:
Arabic: Mother Tongue
English: Fluent
Russia: Good
I have been working with the hospitality industry form the past 16 years and have thoroughly enjoyed my responsibilities and opportunities to provide exemplary customer focused service. My experiences have made me very confident in dealing with people from family groups to the business sector and I am perceptive to their wants and needs.
I have learned to empathize with the public and to be respectful of their cultural differences. My experience of working in a diverse range of hospitality establishments has given me the ability to cope with irregular work shifts, long hours and to work at a fast pace in a busy environment. My passion for perfection drives me to consistently produce excellent foods to enhance any dining experience. My Kitchen background gives me an awareness of the importance of a wholesome and healthy selection of dishes that are appealing to the eye and the palate. I am adaptable and have good problem-solving abilities. My technical skills and various training. I have been gone through enable me to create high-quality products & team. I have often achieved this in challenging situations and in environments with limited resources. A challenging position in F&B (Food & Beverage) Production Department where I can use my creative ideas and innovation skills for an esteemed organization. To achieve all-round development of my career and contribute to the progress of my enterprise in accordance with my profile. Make my learning curve to move in a linear fashion along with the growth of my functional skills coupled with overall personality development in order to face the challenging times ahead.
I have more than 16 years of experience in the field of kitchen.
Extremely-passionate, motive and eager to deliver exceptional services using cooking skills, station coordination, and taste. I manage the kitchen’s production process, where I participate in preparation, cooking, tasting, supervise the kitchen workers and perform all tasks asked by. To find a position wish is best suited in my acquired and inherent knowledge, skills, attitude and values including my work experience.
And likewise, to be part of a well-established institution that will contribute to my personal and professional growth.
Career Introduction
Career Objective
NAME: Mohamed Tawfek
Position: Sous Chef
Nationality: Egyptian
Driver’s license Egypt inform:
Issue Date: 30/07/2011
Expiry Date: 29/07/2021
Driver’s license UAE inform:
Issue Date: 19/05/2017
Expiry Date: 26/05/2027
Address:
Egypt
Al-Gharbiyah
Tanta
Social Status:
Married
Religion:
Muslim
Education
Bachelor
Tourism and Hotel’s
2004-2008
Military Status:
End Military Service
Height: 171 CM
Weight: 68 KG
Hobbies and Interests:
Cooking
Driving
Travel
Reading
Browse the Internet
World News
Hilton Garden Inn Hotel Kuwait – Kuwait
(Sous Chef)
09/2019 to 07/2020
Job Description
Abide by all hygiene/ safety procedures as per the hygiene program of the hotel.
Ensure that agreed food hygiene, licensing and safety standards are followed, upheld or surpassed, at all times.
Work with standard recipes and plate presentations in order to maintain standards of quality in production and presentation.
Apply culinary skills to prepare meals, with flavor, ingredients, temperature, presentations, and quality consistent with standards and guest expectations.
Ensure the highest standards and consistent quality in the daily preparation and keep up to date with the new products, recipes and preparation techniques.
Attending daily meetings to ensure a liaison between the management and the line staff to ensure the smooth functioning of the department.
Organize daily briefings with the team to have a transparent and smooth functioning of the operation by defining duties and responsibilities to each team member.
To control the food cost by reviewing the ordering and requisitions so that it should not cross the budget.
Have to make sure all the types of equipment and recourses are in proper working order and to follow up any breakdown with the maintenance department.
Ensuring that we all team members work according to the HACCP guidelines and keep a constant check on HACCP records and maintaining high standards of cleanliness as per the guidelines.
Ensuring colleague development in the kitchen team in order to train, guide and motivate to achieve the highest quality standards set by the company.
Responsible for scheduling of the brigade for duty, training, medicals, outings, outdoor caterings. Handling guest complaints, suggestions, requests directly to achieve high guest satisfaction.
Always acknowledging the guest presence, acting with empathy.
Ordering dry store and vegetable and direct items. Menus creation for hot and cold for all cousin. Plan menus according to the popularity of various dishes. Scheduled the work of chefs, cooks.
Responsible for checking the temperature sheet. Menu preparation and food consistently. Maintained the standards of the quality to ensure that the cost of food remains economical.
Ensured that a high standard of cleanliness was maintained throughout the kitchen areas at all times. Knowledge of all standard procedures and policies pertaining to food preparation receiving, storage, and sanitation.
Full awareness of all menu items, their recipes, methods of production and presentation standards Assess quality control and adhere to service standards. Management the control of food costs.
Achieving this aim. Seek own solutions to obstacles that occur from time to time. To project a pleasant and positive professional image to all contacts at all times. Work under high pressure.
Career History
Roda Hotels & Resorts Dubai - UAE
(Sous Chef)
01/2017 to 09/2019
Job Description
Abide by all hygiene/ safety procedures as per the hygiene program of the hotel.
Ensure that agreed food hygiene, licensing and safety standards are followed, upheld or surpassed, at all times.
Work with standard recipes and plate presentations in order to maintain standards of quality in production and presentation.
Apply culinary skills to prepare meals, with flavor, ingredients, temperature, presentations, and quality consistent with standards and guest expectations.
Ensure the highest standards and consistent quality in the daily preparation and keep up to date with the new products, recipes and preparation techniques.
Attending daily meetings to ensure a liaison between the management and the line staff to ensure the smooth functioning of the department.
Organize daily briefings with the team to have a transparent and smooth functioning of the operation by defining duties and responsibilities to each team member.
To control the food cost by reviewing the ordering and requisitions so that it should not cross the budget.
Have to make sure all the types of equipment and recourses are in proper working order and to follow up any breakdown with the maintenance department.
Ensuring that we all team members work according to the HACCP guidelines and keep a constant check on HACCP records and maintaining high standards of cleanliness as per the guidelines.
Ensuring colleague development in the kitchen team in order to train, guide and motivate to achieve the highest quality standards set by the company.
Responsible for scheduling of the brigade for duty, training, medicals, outings, outdoor caterings. Handling guest complaints, suggestions, requests directly to achieve high guest satisfaction.
Always acknowledging the guest presence, acting with empathy.
Ordering dry store and vegetable and direct items. Menus creation for hot and cold for all cousin. Plan menus according to the popularity of various dishes. Scheduled the work of chefs, cooks.
Responsible for checking the temperature sheet. Menu preparation and food consistently. Maintained the standards of the quality to ensure that the cost of food remains economical.
Ensured that a high standard of cleanliness was maintained throughout the kitchen areas at all times. Knowledge of all standard procedures and policies pertaining to food preparation receiving, storage, and sanitation.
Full awareness of all menu items, their recipes, methods of production and presentation standards Assess quality control and adhere to service standards. Management the control of food costs.
Achieving this aim. Seek own solutions to obstacles that occur from time to time. To project a pleasant and positive professional image to all contacts at all times. Work under high pressure.
AlMurooj Rotana Hotel Dubai - UAE
(Chef De-Parite)
12/2015 to 01/2017
Job Description
Abide by all hygiene/ safety procedures as per the hygiene program of the hotel. Work with standard recipes and plate presentations in order to maintain standards of quality in production and presentation.
Apply culinary skills to prepare meals, with flavor, ingredients, temperature, presentations, and quality consistent with standards and guest expectations. And responsibilities to each team member.
Have to make sure all the types of equipment and recourses are in proper working order and to follow up any breakdown with the maintenance department.
Ensuring that we all team members work according to the HACCP guidelines and keep a constant check on HACCP records and maintaining high standards of cleanliness as per the guidelines.
Responsible for scheduling of the brigade for duty, training, medicals, outings, outdoor caterings.
Handling guest complaints, suggestions, requests directly to achieve high guest satisfaction. Always acknowledging the guest presence, acting with empathy. Ordering dry store and vegetable and direct items. Plan menus according to the popularity of various dishes.
Scheduled the work of chefs, cooks. Responsible for checking the temperature sheet. Menu preparation and food consistently.
Maintained the standards of the quality to ensure that the cost of food remains economical. Ensured that a high standard of cleanliness was maintained throughout the kitchen areas at all times.
Knowledge of all standard procedures and policies pertaining to food preparation receiving, storage, and sanitation.
Full awareness of all menu items, their recipes, methods of production and presentation standards Assess quality control and adhere to service standards. Work under high pressure.
Hilton Hotel Doha – Qatar
(Demi Chef)
07/2014 to 12/2015
Job Description
Abide by all hygiene, safety procedures as per the hygiene program of the hotel. Apply culinary skills to prepare meals, with flavor, ingredients, temperature, presentations, and quality consistent with standards and guest expectations.
Have to make sure all the types of equipment and recourses are in proper working order and to follow up any breakdown with the maintenance department.
Ensuring that we all team members work according to the HACCP guidelines and keep a constant check on HACCP records and maintaining high standards of cleanliness as per the guidelines.
Always acknowledging the guest presence, acting with empathy. Plan menus according to the popularity of various dishes. Responsible for checking the temperature sheet. Menu preparation and food consistently.
Knowledge of all standard procedures and policies pertaining to food
preparation receiving, storage, and sanitation. Work under high pressure.
LeMeridien Al-Aqah Beach Resort Fujairah – UAE
(Chef Commis 1)
04/2013 to 07/2014
Job Description
Abide by all hygiene, safety procedures as per the hygiene program of the hotel. Apply culinary skills to prepare meals, with flavor, ingredients, temperature, presentations, and quality consistent with standards and guest expectations.
Have to make sure all the types of equipment and recourses are in proper working order and to follow up any breakdown with the maintenance department.
Ensuring that we all team members work according to the HACCP guidelines and keep a constant check on HACCP records and maintaining high standards of cleanliness as per the guidelines.
Always acknowledging the guest presence, acting with empathy. Plan menus according to the popularity of various dishes. Responsible for checking the temperature sheet. Menu preparation and food consistently.
Knowledge of all standard procedures and policies pertaining to food preparation receiving, storage, and sanitation. Work under high pressure.
Egyptian Armed Forces - Egypt
(Military Chef)
10/2010 to 04/2013
Job Description
I work as a military cook at the Hotels of the Egyptian Army.
I am also work as a military cook for the Egyptian Army Officers. Hilton Sharks Bay Resort Sharm Elsheikh - Egypt
(Chef Commis 2 To Chef Commis 1)
07/2007 to 10/2010
Job Description
Reporting to Demi Chef De-Partie. Plan menus according to the popularity of various dishes.
I was doing breakfast and lunch and dinner buffet and ala-cart.
Ensured that a high standard of cleanliness was maintained throughout the kitchen areas at all times.
Knowledge of all standard procedures and policies pertaining to food preparation receiving, storage, and sanitation.
Prepare ingredients for cooking, including portioning, chopping, and storing food.
Wash and peel fresh fruits and vegetables. Weigh, measure, and mix ingredients.
Prepare and cook food according to recipes, quality standards, and presentation standards.
Prepare cold foods. Operate ovens, stoves, grills, microwaves, and fryers.
Test foods to determine if they have been cooked sufficiently.
Set-up and break down work station.
Serve food in proper portions onto proper receptacles. Work under high pressure.
Hotel Movenpick Resort Taba - Egypt
(Chef Commis 3)
04/2004 to 07/2007
Job Description
Reporting to Demi Chef DePartie. Plan menus according to the popularity of various dishes.
I was doing breakfast and lunch and dinner buffet and ala-cart.
Ensured that a high standard of cleanliness was maintained throughout the kitchen areas at all times.
Knowledge of all standard procedures and policies pertaining to food preparation receiving, storage, and sanitation.
Ability to produce own work in accordance with a deadline and to assist and encourage others.
Prepare ingredients for cooking, including portioning, chopping, and storing food. Wash and peel fresh fruits and vegetables. Weigh, measure, and mix ingredients. Prepare cold foods. Operate ovens, stoves, grills, microwaves, and fryers.
Set-up and break down work station. Serve food in proper portions onto proper receptacles. Work under high pressure.
I Having Successfully Live Cooking Competitions Hotex 18 Sharm El- Sheikh.
Training Course Certificate fire brigade fire.
Training Course Cristal Basic Food Hygiene Course.
Training Course Computer Skills (Windows – Internet) and System from Hotel.
Training Course ICDL.
Training Course Food Safety (HACPP).
Training Course Hospitality Department Trainer.
Training Course LeMeridien on boarding A New Perspective.
Training Course Starwood Worldwide Code of Business Conduct and Ethics Recertification.
Training Course for Completion of Hilton New Team Member Orientation Including Fire Safety Awareness,
Bomb Threat and Blood Borne Pathogens.
Training Course of the Hilton Doha Requirements of the Blue Energy Service Skills Workshop.
Training Course C.R.M Training Completion Certificate “Relationship".
Training Course Blue Energy Make It Right.
Training Course Breakfast at Hilton.
Training Course Hilton Complaint Handling.
Training Course Key Logger Awareness Training at Hilton.
Training Course Hilton Generic Brand Service Standards.
Training Course Hilton Telephone Handling.
Training Course HABC Level 2 Award in Food Safety in Catering (QCF) By AlMurooj Rotana Dubai U.A.E.
Training Course (HACPP) Level 2.3.4.
Training Course Lexiway English "Level 1.2.3".
I hereby certify that all information given here is true and correct.
Honors& Awards:
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