Khaled Mohamed El Said Mohamed Executive Sous Chef

Hyatt Regency – Sharm El Shiekh, Egypt

PHONE: +2-012********

EMAIL: adl8mc@r.postjobfree.com

Personal Information

Nationality: Egyptian

Date of Birth: 25th July 1976 Marital status: Married Weight: 85 kg

High: 188 cm

Military service: Completed

Language: Fluent English and Arabic, Basic French.

Career Objective

I am a highly self-motivated individual and a consummate leader who conveys positive attitude, energy, dedication, and enthusiasm to all aspects of my life. My self-imposed standards are borne of experience, knowledge and passion for the customer service industry. I am an effective leader and a good team member, who enjoys excellent relationship with employers and staff alike. I am currently looking for a position, in which I can use my research, analytical leadership, interpersonal, communication and management skills within a challenging and progressive working environment.

Summary of Current Job Descriptions

Leadership, lead the culinary team by example, adopting positive attitude to keep the team sprit at its highest level and get the job done in correct time frame.

Quality standards ensure consistency and highest quality in the taste, presentation and appropriate food temperature for food served in all kitchens.

Administration, attending daily department heads meeting, conducts the daily briefing, monthly departmental meeting, forecasting culinary expenses, preparation yearly CAPEX requirements, conduct the PDR.

Marketing and planning, menu design & development, annual promotion menu planning, working with events team to get every business to the company, uncanny knowledge of creative food preparations, presentations and coordinating with the management.

Maintenance of the inventories of food items, ordering, receiving and inventory control and food cost control.

Staffing, prepare and adjust kitchen schedules to ensure presence of management and supervisory staff are available on each shift with objective to meet customer service standards. Controlling the staff level, productivity, labor cost and overtime

Conduct the inspections of Food & Hygiene. Maintain the HACCP and Shangri-La Food Safety Management System requirements.

Trainings and staff developments, conduct the skills and knowledge trainings as per schedule, development plan for the staff.

Participated in food preparation and certification courses/workshops and international food competitions.

WORK EXPERIENCE

Hyatt Regency Sharm El Shiekh, Egypt August2019 to date.

Position - Executive Sous Chef.

Baron Palace Sohi Hasheesh Hurghada Egypt December 2017 to July 2019

Position- Executive Sous Chef. In-Charge of 9 restaurants.

BARR AL JISSAH RESORT & SPA, SHANGRI – LA MUSCAT, SULTANATE OF OMAN

JANUARY 2010 – FEBRUARY 2017

CHEF DE CUISINE

Chef in-charge of Al Tanoor Restaurant (Middle East style all day dining restaurant, Oman Today Restaurant Award 2013), Piano Lounge,Lobby Lounge and Room Service, Average 1000- 1100 F&B covers daily with 22 kitchen staff.

Successfully launch and introduced new restaurant menu for Al Tanoor Restaurant (Middle East Dining Restaurant, Oman Today Restaurant Award in 2013)

Hiring appropriate talent, setting up policies and procedures, standard operating policies, ordering of kitchen equipment, recipe standardization, menu simulations, food plating and food trials.

Assist in creative planning and development of new menus and recipes.

Manage food cost and labour cost and minimize wastages in the Kitchen.

Supervise, coach and develop team members, ensuring consistency at work.

Performance. Design, implement and oversee special events for banquets.

Controlling work schedules, overtime and vacations rosters for staff. Identification of training needs, planning & effective alignment to business needs. Setting and maintaining objectives for culinary team and preparing PDP’S.

Ensure proper food handling and storage of all food items in accordance with hotel standards operating procedures and food hygiene standards.

Achievements:

Successfully hosted sit down dinner. Certified (Pre-Opening Team)

Three years Oman Awards for the best quality of Middle East Food Best Hygiene system award from the Government of Oman.

MANZIL DOWNTOWN DUBAI HOTEL EMAAR HOSPITALITY GROUP

NOVEMBER 2006 – NOVEMBER 2009.

CHEF DE PARTIE

I am hands-on experience on all day dining restaurant, creating and developing menus, ordering items, managing food cost, maintain high quality standards of Food Safety Management

System and HACCP maintain the stock rotation and organizing, creating new recipes and introduced new buffet concepts.

Ensure that culinary activities are aligned with hands on approach in daily operation. Prepares and updates the departmental operations manuals.

Recruiting and training the staff, conducting staff training on food hygiene preparations. Interacting with clients, handling request and resolving complaints by collating direct feedbacks from guests.

Maintains positive guest and colleague interactions with good working relationships. Ensures that all company minimum brand standards have been implemented.

Reviews menus, analyses recipes, determine food, overhead costs and assigns prices to menu items. Planning and execution with Executive Chef for food promotions.

Devises special dishes and develops innovative recipes.

Setting and maintaining objectives for the team and preparing, evaluating and review PDP’S.

ONE & ONLY ROYAL MIRAGE RESORTS DUBAI

NOVEMBER 2002 – OCTOBER 2006

CHEF DE PARTIE

I worked as the chef in Italian and seafood restaurant, creating and developing menus, ordering items, managing food cost and maintain high quality standards and creating new recipes.

Responsible for in house training sessions for kitchen staff, regarding standards and quality. Daily requisition for perishable and non-perishables.

Meeting guest personally to check their satisfaction regarding menu selection, quality and food taste, look for quality, standard and presentation of food, buffet and setups.

Lead kitchen section to deliver excellent culinary standards.

Implementing hygiene policies to ensure the high standards of hygiene is maintained in the kitchen.

GOLDEN 5 PARADISE RESORT HURGHADA EGYPT

OCTOBER 2001 – AUGUST 2002

CHEF DE PARTIE

I worked as the chef in all day dining restaurant, ordering items, managing food cost and maintain high quality standards.

Manage the kitchen operations with multiple and diverse cuisines and consistency and quality in food preparations.

Assist in the creative planning and development of new menus and recipes.

Assist the Executive Chef to ensure proper handling and storage of all food items in accordance with hotel standards operating procedures and food hygiene standards.

Manage food cost and labour cost and minimize wastages in kitchen.

Supervise, coach and develop team members, ensuring consistency in work performance.

HELNAN MARINA SHARM HOTEL SHARM EL SHEIKH, EGYPT

JUNE 1999 – JULY 2001

CHEF DE PARTIE

I worked as the chef in all day dining restaurant, ordering items, managing food cost and maintain high quality standards

Manage the kitchen operations with multiple and diverse cuisines and consistency and quality in food preparations.

Assist in the creative planning and development of new menus and recipes.

Assist the Executive Chef to ensure proper handling and storage of all food items in accordance with hotel standards operating procedures and food hygiene standards.

Manage food cost and labour cost and minimize wastages in kitchen.

Supervise, coach and develop team members, ensuring consistency in work performance.

DAR EL EMDAD WEL TAMWEEN HOTEL CAIRO, EGYPT

FEBRUARY 1997 – MAY 1999

DEMI CHEF

Support the Head Chef in the daily operations.

Keep work area hygiene conditions according to standards at all time. Control food stock and food cost.

Prepare the daily mis-en-place and food productions.

Follow the instructions and recommendations from immediate superiors to complete the daily tasks.

Ensure the highest standards and consistent quality in the daily preparation and keep up to date with the new products, recipes and preparation techniques.

Ad-hoc duties as assigned by Superiors.

EL BATRIOUS HOTEL HURGHADA EGYPT

FEBRUARY 1996 – JANUARY 1997

DEMI CHEF

Support the Head Chef in the daily operations.

Keep work area hygiene conditions according to standards at all time. Control food stock and food cost.

Prepare the daily mis-en-place and food productions.

Follow the instructions and recommendations from immediate superiors to complete the daily tasks.

Ensure the highest standards and consistent quality in the daily preparation and keep up to date with the new products, recipes and preparation techniques.

Ad-hoc duties as assigned by Superiors.

EL YASEMEIN HOTEL HURGHADA, EGYPT.

JANUARY 1995 – JANUARY 1996

COMMIS CHEF

Work closely with Head Chef and Sous Chef in all food preparation for hot and cold station. Ensure high standards in food preparation.

Understand high standards in cleanliness and food hygiene. Assist the other chefs with their duties.

PROFESSIONAL QUALIFICATION

Diploma of Hotels & Tourism Hospitality (Hospitality and Management College, Cairo, Egypt) Diploma of Hotel & Tourism Management (British Academic Hospitality College, Cairo, Egypt) Successfully completed Basic Food Hygiene Awareness, intermediate food hygiene and HACCP awareness training, Johnson Diversey, UK

Successfully completed Shangri-La Care 1, 2, 3 and 4 Programs

Successfully completed Shangri-La Food Safety Management System Course Certified in Supervisory Skills Program

Followed Performance Management Program Followed Disciplinary Action Program Completed Train the Trainee Program.

Completed Supervisor Excellence Supex training by Shangri-La Hotels and Resorts Completed the Intermediate Certificate in HACCP Principles

Completed 7 Habits for Most Effective People Course Successfully completed fire safety training.

Successfully completed trainer skill by Shangri-La Hotels and Resorts Completed ISO 14001 Environment Management system

Completed OHSAS training

Have won an award of recommendation for delighting customer from Shangri-La Hotels and Resorts

Proper handling/care and washing of kitchen utensils and equipment EQI and Intuitive service

One and Only brand work shop.

Completed personal survival search and recuse course. Pre-Opening training by Southern Sun Hotel

MO ‘men training for food production by One and Only Royal Mirage

Skills

Have good working knowledge of EMS in kitchen.

Proficient in Microsoft office tool such as excel spread sheets and word documentation. Have good working knowledge of TMS, Infrasys, Micros and Opera

Excellent communication skills Holding International driving license.

References

Chef: Paul Lenz

Area Executive Chef

Shangri-La Hotels and Resort

adl8mc@r.postjobfree.com

EAM: Nicolas Chamma

Resident Manager, Makati Shangri-La, Philippine

adl8mc@r.postjobfree.com

Chef: Bernd Geiger

Executive Chef

Al Manzil and Qamardeen Hotels

adl8mc@r.postjobfree.com

Contact this candidate