Mohamed Saad Abdel Hamid Attia

CONTACT

Address:

**** ****** **-*********,

Al Malaz – Riyadh, KSA

Phone:

+966-**-***-****

Email:

adn6bz@r.postjobfree.com

adn6bz@r.postjobfree.com

Date of Birth:

05-08-1983

Nationality:

Egyptian

Religion:

Muslim

Marital status:

Married

Visa Status:

Ready to transfer

LANGUAGES

Arabic:

Native language.

English:

Full professional proficiency.

French:

Limited working proficiency

REFERENCES

Nader Madkour

General Manger

Hilton garden Inn Tabuk

Email:adn6bz@r.postjobfree.com

Phone: +966*********

Mr. Tariq El Harpi

General manager Conrad makkah

Phone: +966*********

+966 556-***-****

E-mail: adn6bz@r.postjobfree.com

Shady tamer

Operation manager HGI Riyadh Olyia

Phone: +966*********

+973********

E-mail: adn6bz@r.postjobfree.com

Chef Mostafa Abdul Hameed

Ex Chef Hilton Al Fayroz

Email:adn6bz@r.postjobfree.com

Phone: 002***********

CAREER OBJECTIVE

At the end of my professional career, I want to be recognized as someone who made positive difference in people’s lives I know that I will work hard for it to get this recognition and I’m willing to put this forth. I intend to approach everything I do with a positive attitude with a lot of enthusiasm and desire to ( make a difference)will use my abilities and experiences in fitness and nutrition field, for achieving company's goals, growth and success.

WORK EXPERIENCE

Executive chef

at Radisson blu hotel, riyadh 01/09/19 to current job

(SGS Certificated Hotel)

Part of the Pre-Opening Team 04/11/14 to 02/06/19

Chef De Cuisine (Acting as Executive Chef) in Charge at Hilton Garden Inn Tabuk

Task Force Executive Chef at Doube tree by Hilton Dahran 04/01/15 to 04/03/15

2012 - 2014

Executive Chef at Royal Dar Al Eiman, Madinah (480 Rooms & Suites)

2011- 2012

Sous Chef at Centara Grand, Tokyo Japan, responsible for Halal food section.

2009-2011

Sous Chef at Centara Grand, Bangkok, Thailand Responsible for Halal food section.

2007-2009

Chef De Partie at Hilton Fayrouz Sharm El Sheikh in charge of the sea food restaurant.

2005-2007

Chef in Segafredo Restaurant Chain.

2000-2002

Trained at Ramses Hilton Cairo in all sections (pastry -buffet – butchery – a la carte – bakery – decoration section – Gard manger – Lebanon kitchen – fast food Casual dining – fine dining)

EDUCATION

Graduated from: B.A faculty of tourism & Hotels

- Department: Hospitality management

- Degree: Very good

Graduated from E.G.O.t.h. institute kitchen department

Date of graduation : 2002

Degree: Very good

Courses

Maximizing Revenue with Effective Pricing Strategies.

Train the trainer (skills trainer).

HACCP and kitchen hygiene standards.

Kitchen equipment safety.

First aid and firefighting.

ICDL (computer Driving license).

Menu planning and food coasting.

Budget management.

GMP (good manufacturing practice).

Time management.

Working with difficult people.

Evaluating and managing the supplier's relations.

Building trust.

Achieving growth in challenging time.

Becoming a trusted leader.

Achieving goals in modern management.

Building and leading teams.

Effective team communications.

Allow your team to take risks.

Emergency Procedures.

Teamwork delivers success.

Creating Your Own Leadership Development Plan.

Managing and Controlling Anger.

Better Decision Making Through Debate Making.

Communication is Key to Successful Leadership.

Authentic Leadership in Turbulent Times.

Compassion in Leadership.

Communication and Interpersonal Skills.

Effective Leadership Communication Strategies.

Risk Management.

Developing Top Talent in Business.

Demonstrate Leadership.

Achieve Results.

Communication and Interpersonal Skills.

Effective Leadership Communication.

Demonstrate Leadership.

Alcohol Awareness Training Acknowledgment.

To Manage Effectively First Manage Yourself.

Breakfast buffet collateral.

Food safety (advanced)

From Crystal company for inspection of hotels (American scholarship)

H.A.C.C.P

ISO 9001 of Quality

Food safety and Hagen

Taleo: candidate selection workflows (CSWs)

Taleo: Requisition creation, approvals, and posting(Non-us recruiter/HR)

Code of conduct training

Confidential information & trade secrets training

Antitrust and competition training

Trade sanctions training

Corporate & owned/managed hotel records management training policy

Trade sanctions policy

Hilton HHonors101: front desk &management

2 of 3-2015 information security policy

3 of 3 -2015 information security & privacy awareness training

2 of 2-2015 anti-corruption policy

1 of 2 anti-corruption policy

Hilton honors: introduction & program overview-the power of loyalty

Hilton honors: introduction & program overview-the ins and outs

Hilton honors: introduction & program overview-honor every guest

2016 code of conduct policy

Code of conduct: speaking up and the Hilton hotline

Shell course for HGV information security and privacy

F702 information security & privacy for HGVC only

1 of 5 -2016 information privacy policy

2 of 5-2016 information security policy

3 of 5 -2016 confidential information & trade secrets policy

4 of 5 -2016 records management policy

5 of 5 -2016 records management policy

2 of 4 -2017 insider trading policy

3 of 4-2017 public communication, public disclosures and regulation FD policy

4 of 4 -2017 External communications policy

1 of 4 -2017 public company training

2017 code of conduct policy

Hilton’s sustainable seafood Goals

Responsible sourcing: the basics

The Hilton way- vision

Introduction to Hilton honors points & money rewards

We are bright hearted

Shining through out bright hearted behaviors

Sharing our hearts: how to resolve guest problem

Keeping and finding new guests

I am bright hearted

3 of 5-2017 confidential information and trade secrets policy

4 of 5 -2017 records management

5 of 5 -2017 records management policy

3 of 5 -2017 confidential information & trade secrets policy

PERSONAL SKILLS

Leadership abilities.

Problem solving and conflict handling.

Influence others to reach shared goals.

Work effectively and efficiently as a member of teamwork.

Achievement & Initiative.

Capacity to come up with original ideas.

Flexibility, trustworthy, reliable, and open.

Kitchen Cost Control.

Handling outside catering.

Building Professional Menus

Contact this candidate