Sous Chef

Curriculum Vitae

General Information:

Name: Mahmoud Fahmy Farghaliy

Current Location : Egypt

Date of Birth: -: 21/9/1975

Nationality : Egyptian

Civil Status : Married

Languages Spoken: Arabic, English

Marital Status: exempted from the service

Position : Executive chef

Contact Information:

Email Address: ***************@*****.***

Mobile Number: 011******** / 015********

Home Address: St. 13 Samy Abdelhalem Bolakeldakroor.Giza, Cairo, Egypt

Professional Objective

To join a well known organization that believes in building careers, where I'll have freedom to grow that will be directly related to company's growth and further developing myself continuously so as to be among the top management personal in coming years.

Educational Record

Institute Of Industry Technological

High School hotel and tourism (kitchen section )

Computer/General Skills

- 1Microsoft Office

2- Internet user

Major Courses

1. Food safety (HACCP) of the American hotel & lodging association

2. Four seasons culture standard F.S.I.T.P four seasons Cairo hotel.

3. Food handling, kitchen organize, four seasons Cairo hotel.

4. Crystal basic food hygiene curse, four seasons Cairo hotel.

5. Kitchen standards, how to use position description, four seasons Cairo hotel.

6. Guest experience training four seasons Cairo hotel 2008.

7. Fire training

8. Food safety (Johnson diversy(

Experience

Azur Hotel and Resorts

(Corporate Chef de Cuisine)

From 1 / 8/ 2011 till 1/ 6 / 2016

www. Azur Hotels and Resort .com

Job responsibility

Chef de Cuisine in 9 Hotels ( royal & club & Arabia & giftun & AMC & citadel & bel air & Arabella & penseeazur )

Which include the Thai which offers a true taste of Thailand, & Asian. the main restaurant which encompasses the Mediterranean region's finest cuisines and has specialized in producing the finest buffet experience. And also do outside catering and turn even simplest of gathering into the ultimate experience.

Responsible for the subordinated employees, trainees and apprentices

Check in daily basis food preparation, individual costs, and quality and quantity

dusitthani lake view

(sous chef)

from 1/11/2010 till 15 / 7 / 2011

www.dusittani.com

Job responsibility:

Assist the chef de cuisine in supervision of kitchen production in main kitchen operation.

Responsible for the subordinated employees, trainees and apprentices

Check in daily basis food preparation, individual costs, and quality and quantity inventories.

The main kitchen serve food toBranzino restaurant Breakfast, Lunch and Dinner it's main restaurant

Room Service 24 hours All events

Fairmont Nile city hotel,

Position junior sous chef from 16 / 8 / 2009

to 11 /6 / 2013

5 * hotel with 531 guest rooms and suits,6 food and beverage outlets,

1Fairmont gold (international menu )

2Onex ( snacks menu & assorted of sandwiched )

3Naba grill ( main restaurant with international menu )

4Saigon blue ( fusion menu from Vietnamese & French )

5O bar (Japanese Cuisine)

6Bab el nile (Lebanese cuisine)

Responsibilities:

1responsible for Alacarte menu at Naba grill restaurant

2Participate in menu planning & costing

3Responsible for keeping the standard at both quality and presentation.

4Responsible for daily store order and purchasing

5Responsible for 10 chefs and assist the restaurant chef

6Responsible for schedule, attendance, payroll

Four seasons Cairo at first residence

from 2000 to 2009 Chefdaprtywww.fourseasons.com

Hotel information:

269 rooms including 43 suits and 2 Royal suits

5 outlets Italian, Thai, Lebanese, library bar and lunge

Banquet room and we serve Catering more than 1000 pax.

Spa and swimming pool

Job responsibility:

Ensures productivity consistency, product quality assurance for all food production

Develops effective training plans for all kitchen staff.

Supervises and checks all quality of food prepared.

Maintains the cleanliness, proper cooking.

Involved in large quantity preparation and service for special functions and banquets of up to 1000 guests

Monitor and control the food cost by creative menu planning, keeping waste to minimum and low pars.

Achievements:

Based on my performance I was promoted from cook to demi chef de partie and again from demi chef to Chef de partie at four seasons Cairo at first residence.

sonesta Hotel

from 1997 to 2000 cook

www.Sonesta.com

Job responsibility:

I worked with Banquet team .

Achievements/Awards

Certificate of recognition from Fairmont hotels

Opening certificate from Fairmont hotels October 2009

Thanks letter from the general manager for participate in the event of the1st lady

Egyptian Chef Association

Other Information

Skilled in communicating, management and training,

I know how to establish procedures and train my staff,

Explaining and demonstrating as needed.

To work for one of the beast hotels in the world To lead an established culinary hospitality

Organizations Executive Chef /Executive Sous Chef

REFERENCES:

References available upon requests

Contact this candidate