Executive chef
Resume:
Executive Chef
Adel Atta Metry
adjqj0@r.postjobfree.com
United Arab Emirates
Al Brasha - Dubai
Hay El Salam, Ismailia City, Egypt
CONTACT
To resume a lead role within a 5 star establishment in food and Beverage Department ( Kitchen& Stewarding) which allows me to utilize my leadership skills and extensive hospitality background and be given the opportunity to further my career within the strong chain .
EDUCATION
Looking forward for a vacancy for Executive chef matching my capabilities and my skills in a new challenging environment with experienced hoteliers and luxury hotel group having an expansion strategy with high reputation, believes that Human Resources is a strategic key value and unique approach towards people management
Diploma of Tourism and Hotels management
Arabic
English
LANGUAGE
Profile
HOBBIES
Reading Novels and Drama,
Traveling Abroad,
Snorkeling, Swimming.
Checking the updates & researches about: Hotels Management, Sales & Marketing techniques.
Cooking,
Playing: Soccer, Basket, Volley and Handball.
Renovate & rebuild cars with special designs.
I’m Executive Chef Managing the effective operation of the food and beverage outlets to ensure customer service is at its best, I have experience of All-inclusive resort operation and I have extensive experience of international kitchens and A la Carte cuisine. Responsible for maximizing all revenue opportunities through effective teamwork and development and ensure that quality & service is delivered to brand standards. Also as the Executive Chef I’m responsible for managing and motivating my team .Also ensure that all staff within my department are adequately trained and developed in line with company policy in same time supporting my kitchen & stewarding team manager for the Recruitment and Selection of our team and for managing any Employee Relations issues with the support of the Human Resources Department. Actively guide and direct the whole team to ensure consistency of brand standards and a high level of performance and food delivery.
Specialist in : French Cuisines, Italian cuisines, Mexican Cuisines, Sea Food Cuisines, Meddle East Cuisines,Emirates and Saudi Arabic Cuisines,Indian cuisines, Chinese Cuisines and Internationale Cuisines, Lebanese Cuisines, and Catering Menu
Personale Data
Date of Birth: October 25th 1971
Nationality : Egyptian
Driving License : Yes
Marital Status : Married.
Military Status: Performe
Visa Status : Visit Visa / from : 09 / 12/2020 To : 06 / 03 l 2021
d
Work Experiences
Carawan Al Fahad Hotel Riyadh, Saudi Arabia
From 24th February 2019 Till 29 / 05 /2020
Executive Chef
Capacity of Hotel 135 Rooms 12 Banquet and Conferee’s Room
Fully Responsible for the kitchen & Stewarding department and staff recruitment
Facilities: 4* hotel, with 135 rooms, 2 F&B outlets & 12 banquet facilities for up to 500 guests
Website www.Carawan-alfahad.com
Reporting to: General Manager
Responsibilities: Leading a team of 25
Responsibility to maintain outstanding hygiene condition
Provide training and report on progress of performance
Supervises food production and allocate work effectively
Controls cost by minimizing spoilage, waste, proper storage and exercising
Observes, test the food being produced, and samples the food during
Achievements: supported training and development within your team and created a professional Chefs with my team members
Reason to move on: building a new team, implemented my 28 years’ experience as Kitchen chef in ensuring a successful opening, career development, new challenge, and headhunted, promotion, better career prospects.
Executive Chef
Carawan Al Fahad Hotel
Bldg. 3657 Al Aruba Rd. Olaya District
Riyadh, Kingdom of Saudi Arabia
Tel: +966*********
Mob.: +966*********
Fax:+966*********
Stella Dimare sea club Hotel Ain Soukhna Egypt
From 01th April 2017 Till 06 /09 /2018
Executive Chef
Capacity of Hotel 238 Rooms
Fully Responsible for the kitchen & Stewarding department and staff recruitment
Facilities: 4* hotel, with 238 rooms, 2 F&B outlets & 06 banquet facilities for up to 1200 guests
Website www.stella-dimare sea club .com
Reporting to: General Manager
Responsibilities: Leading a team of 45
Responsibility to maintain outstanding hygiene condition
Provide training and report on progress of performance
Supervises food production and allocate work effectively
Controls cost by minimizing spoilage, waste, proper storage and exercising
Observes, test the food being produced, and samples the food during
Achievements: supported training and development within your team and created a professional Chefs with my team members
Reason to move on: building a new team, implemented my 27 years’ experience as Kitchen chef in ensuring a successful opening, career development, new challenge, and headhunted, promotion, better career prospects.
Executive Chef
Stella Di Mare Sea Club Hotel
Km 46, Suez-Hurghada Road
P.O.Box 392 Ain Soukhna - Egypt
Tel: +20-62-32-50-200
Mob.: +20-100-***-****
Fax: +20-62-32-50-002
Oriental Resort Sharm El Sheikh / From 12th January 2014 Till 28/09 / 2015
Director Executive Chef Capacity of Hotel 380 Rooms
Fully Responsible for the kitchen & Stewarding department and staff recruitment
Facilities: 5* hotel, with 380 rooms, 04 F&B outlets
Website www.oriental-resorts.com
Reporting to: General Manager
Responsibilities: Leading a team of 40
Responsibility to maintain outstanding hygiene condition
Provide training and report on progress of performance
Supervises food production and allocate work effectively
Controls cost by minimizing spoilage, waste, proper storage and exercising
Observes, test the food being produced, and samples the food during
Achievements: supported training and development within your team and created a professional Chefs with my team members
Reason to move on: building a new team, implemented my 26 years’ experience as Kitchen chef in ensuring a successful opening, career development, new challenge, and headhunted, promotion, better career prospects.
Tel. +2-010******** Mob: +2-010********
Oriental Resort. Sharm El Sheikh South Sinai Egypt .
E-Mail: adjqj0@r.postjobfree.com
Web Site: www.oriental-resorts.com www.facebook.com/oriental.resorts
Coral Sea water World – Resorts-Sharm El Sheikh (EX. Conrad Hotels)
From 01 Jun 2005 Till 31 Jully 2013
Executive Chef ( Opening Team )
Capacity of Hotel 380 Rooms
Fully Responsible for the kitchen & Stewarding department and staff recruitment
Facilities: 5* hotel, with 380 rooms, 06 F&B outlets
Website www.coralsearesorts.com
Reporting to: General Manager
Responsibilities: Leading a team of 51
Responsibility to maintain outstanding hygiene condition
Provide training and report on progress of performance
Supervises food production and allocate work effectively
Controls cost by minimizing spoilage, waste, proper storage and exercising
Observes, test the food being produced, and samples the food during
Achievements: supported training and development within your team and created a professional Chefs with my team members
Reason to move on: building a new team, implemented my 25 years’ experience as Kitchen chef in ensuring a successful opening, career development, new challenge, and headhunted, promotion, better career prospects.
Executive Chef
Tel. +2-096******
Mob: +2-010********
CORAL SEA RESORTS. Sharm El Sheikh
South Sinai Egypt .
E-Mail: adjqj0@r.postjobfree.com
Web Site: www.coralsea-resorts.com
RAOUF HOTEL INTERNATIONAL SHARM EL SHEIKH / From 15/07/2004 till 28/02/2005
Executive Sous Chef Capacity of Hotel 1200 Rooms
Assists Executive Chef in Planning and organizing successful the theem night in the hotel and overseas
Assists the Executive Chef in setting the kitchen goals and developing strategies,procedures and policies
Assists the Manger in developing popular menus and Operating System
Supervisor the kitchen & Stewarding day – to – day Operation
Train and coach the employees to enhance Performance
Associates hiring and Pre Opening
HILTON LONG BEACH RESORT HURGHADA / From 15/07/2003 Till 07 /06 /2004
SOINER Sous chef ( Opening Team )
Capacity of Hotel 980 Rooms
Facilities: 5* hotel, with 980 rooms, 9 F&B outlets & banquet facilities
for up to 700 guests
Website: www.hiltonlongbeachresort.eg.com
Reporting to: Executive Chef
Responsibilities: Leading a team of 130
Responsibility to maintain outstanding hygiene condition
Provide training and report on progress of performance
Supervises food production and allocate work effectively
Controls cost by minimizing spoilage, waste, proper storage and exercising
Observes, test the food being produced, and samples the food during
Achievements: supported training and development within your team and created an Sous Chef with one of my team members
Reason to move on: building a new team, implemented my 20 years’ experience as an Kitchen chef in ensuring a successful opening, career development, new challenge, headhunted, promotion, better career prospects
LONG BEACH RESORT HURGHADA / From 01/10/ 2002 Till 14 /07 /2003
Sous Chef (Opening Team)
Capacity of Hotel 980 Rooms
Facilities: 5* hotel, with 980rooms, 9 F&B outlets & banquet facilities for up to 700 guests
Website: www.longbeachresorts.com
Reporting to: Executive Chef
Responsibilities: Leading a team of 30
Responsibility to maintain outstanding hygiene condition
Provide training and report on progress of performance
Supervises food production and allocate work effectively
Controls cost by minimizing spoilage, waste, proper storage and exercising
Observes, test the food being produced, and samples the food during
Achievements: supported training and development within your team and created an Sous Chef with one of my team members
Reason to move on: building a new team, implemented my 16 years experience as an Kitchen chef in ensuring a successful opening, career development, new challenge, headhunted, promotion, better career prospects
Sheraton Miramar El Gouna-HURGHADA
From 03/ 09/ 1998 Till 03/06 /2002
Sous Chef
Capacity of Hotel 450 Rooms
Facilities: 5* hotel, with 450 rooms, 9 F&B outlets & banquet facilities for up to 700 guests
Website: www.sheraton montazah.com
Reporting to: Executive Chef
Responsibilities: Leading a team of 30
Responsibility to maintain outstanding hygiene condition
Provide training and report on progress of performance
Supervises food production and allocate work effectively
Controls cost by minimizing spoilage, waste, proper storage and exercising
Observes, test the food being produced, and samples the food during
Achievements: supported training and development within your team and created an Sous Chef with one of my team members
Reason to move on: building a new team, implemented my 15 years’ experience as an Kitchen chef in ensuring a successful opening, career development, new challenge, headhunted, promotion, better career prospects
Hilton EL Fayroz Sharm El Sheikh
Start As Second Commies 01 / 08 /1989
To Demmi Chef in 1994 till 16 /07/ 1996 Capacity of Hotel 375 Rooms
Financial Skills
Reports and Budgets
Operations Analysis
Microsoft Desktop Applications
MS Word
MS Excel
MS Outlook
MS Power Point
Work Activities
Taking responsibility for the business performance of the kitchen and stewarding store.
analyzing and planning the kitchen sales levels and profitability
coordinating the entire operation of the kitchen and stewarding scheduled shifts
creating and executing plans for department sales,profit and staff development
Managing staff throughout their shift and providing Them with feedback
Dealing with customer complaints
Maintaining high standards of quality control, hygiene, and health and safety.
Ensuring that all employees adhere to the company’s uniform standards.
Recruiting training and motivating staff.
Ensuring that all employees adhered to t
Checking stock levels and ordering supplies.
Professional Skills Abilities
I have a strong character with excellent leadership abilities. I am computer literate, an ambitious, responsible, enthusiastic, self-motivated and highly conscientious Worker. Very good verbal and written communication skills in both Arabic and English, with the ability to relate to a wide range of people. A team player with the ability to learn quickly in a demanding environment, and achievement orientated. Prepared to offer a great deal of commitment to a potential employer.
Strong Points
Good Leadership able to create good communication among associates and build link between the line staff and managements
Good dealing with profit and losses system ( P & L )
Good responding when handling customers complains
Good in administrator and documentation
Juggling my time even when the business is high
Food and beverage menu engineering
Adjusting myself with any alteration and getting new ideas.
Training
Health & Safety
Up Selling
Customer Comes First
Breakage Control
Fire Fighting
Food Safety (HACCP) Ministry of Tourism
Train of Trainer
Leadership Communication Skills
First Aid Trainer
Stress and Time Management
Course Of General Healthy Training (Sheraton Miramar Resort - --Food Safety & Haccp Management in Hotel Industry
Management Skills (Coral Sea Oriental Resorts)
ISO Training with Cristal – 22000 – 14000 - 90001 –in Coral See -Leader ship Skills for Supervisors (MADA) Oriental Resort
Skills
• Extensive knowledge of Kitchen and Stewarding and Room Service operational procedures
• Knowledge of basic food handling and sanitation standards
• Knowledge of liquor control procedures
• Effective decision making skills
• Strong problem-solving skills
• Strong consensus building skills
• Financial management skills e.g., ability to analyze P&L statements, develop operating budgets, forecasting and capital expenditure planning
• Ability to acquire and maintain relationships e.g., associates, customers, vendors
• Ability to work well in stressful and high pressure situations
• Effective influence skills
• Knowledge of overall hotel operations as they affect restaurant and related areas
• Good negotiation skills
• Ability to effectively manage labor productivity
• Good presentation and platform skills
• Strong communication skills (verbal, listening, writing)
• Strong organization Skills
Thank you for your close attention and the time you did afford from
your busy schedule to read my CV hoping that my qualifications
meet with your needs and expectations
Contact this candidate