EGYPT/Birthday

**/**/****

002***********

adqbm7@r.postjobfree.com

MONTASER MOHMMED MASOUD

PROFESSIONAL EXPERIENCE

Director of Training and Development of Hotel Facilities Air Defense

*/**/**** till to day

Director Culinary

Mövenpick Hotels Makkha

Alhussaam Catering

Saudi Arabia

1/6/2014 tile to 30/10/2015

EXECUTIVE Chef

INTER CONTINENTAL Makkha IHG

Saudi Arabia

25/11/2001 TILL 10/4/2013

Ex PASTRY Chef IHG

INTER CONTINENTAL

EGYPT SEMIRAMIS

15/07/1987 TILL 20/11/2001

2 cook

SHERATON HELIOPLIS HOTEL EGYPT

01/08/1984 TILL 17/7/1987

KITCHEN TRAINING

BARON HELIOPLIS HOTEL EGYPT.

15/04/1982 TILL 30/07/1984

Director Culinary Training Manager

Coach Sustainability Education for Culinary Professionals

(T.O.T) Training and Development Manager

Coach Sustainability Education for Professionals wacs

International training of Trainers 2015

(MBTI) Myers Briggs Type Indicator 2015

Protocol Food Consultancy FOOD SAFETY CONSULTING 2020

Heartfelt Leader Ship Online Course ( Udemy )

28/5/2020 Food Allergy Awareness (ihasco )

28/5/2020 Food Safety & Hygiene (Level 2) (ihasco )

28/5/2020 Food Safety Management (ihasco )

Training of Trainers (TOT) - Introductory Crash Course

Let’s Gear Up to Volunteer and Defy COVID-19

اقوم بتدريب المواد التاليه

I AM TRAINING CHEF FOLLOWING MATERIALS TRAINING COURSES

From Meals To Medicine

Celiac Disease And Gluten-Free Restrictions

Food Allergen Management

Allergy Awareness

Protein Nutrition & Egg Chemistry

Kitchen Science: Culinary Techniques

Cross Contamination Action Ideas (2nd Edition)

Foodborne Illness: The Fork Stops Here! (2nd Edition)

Food Preservation Techniques (2nd Edition)

Food Safety (1nd Edition)

Food Safety Icon Illustrations & Vectors

Fluids And Nutrition Care Training

Food Safety And Hygiene Training Level 1

Food Safety And Hygiene Training Level 2

Food Safety And Hygiene Training Level 3

Haccp Training - Level 1-2-3-4-5

Food Allergy Awareness Training

Accelerate Progress Towards Health-Related Sustainable Development Goals

Umami Food

Therapeutic Nutrition

Culinary Arts And Food Preparation

Nutrition And Health

Sustainability Education For Culinary Professionals:

Day 1 - Introduction To Sustainability:

Day 2 - Agriculture

Day 3 - Animal Husbandry

Day 4 - Seafood

Day 5 - Energy

Day 6 - Water:-Recording

Day 7 - Waste Management

Professional Cooking Techniques

Knife Handling

Knife Handling

Professional Buffet Settings

Canapes & Hors d' Oeuvres

Salads

Handling & Cooking Meat

Handling & Cooking Beef

Handling & Cooking Veal

Handling & Cooking Fish

Handling & Cooking Poultry

Handling & Cooking Lamb

Handling & Cooking Vegetables

Handling & Cooking Potatoes

Handling & Cooking Eggs

Handling & Cooking Fruits

Handling & Cooking Grains

knowledge of Pasta & Noodles

Sauces & Stocks

Soups Preparation

Cakes & Cake Frostings

Custards Creams Frozen Desserts

Pies & Cookies

Principles of Baking

Quick Bread

Yeast Bread

Professional Culinary Arts

Professionalism

Essentials of Food Costing

Safe Food everyone's responsibility

Menu planning & Menu Engineering

Professional Kitchen Management

Vegetarian Cooking

Plate Presentation

Sandwich Making

Nutrition & Health

Flavors & Flavorings

Professional customer & Table Service

Dairy Products

Kitchen Tools & Equipment

Recipe Writing

DISASTER READY HUMANITARIAN TRAINING

ONLINE EDUCATION 2020

What Does It Mean To Address Bias

Overcome Your Unconscious Bias

How Do I Identify My Biases

How Do I Examine My Own Bias

What Does It Take To Change Our Brains

What Does It Take To Change Our Actions

Avoid the Pitfalls of Diversity Efforts

Make Constructive Online Comments

Avoid the Pitfalls of Diversity Efforts

Key Triggers to Search for Unconscious Bias

Take the Next Step

(*An effective time management guideline*)

Introduction to Digital Etiquette

Respect Others’ Time

What Are Creative Commons Licenses

Respect Others’ Time

Respect Others’ Attention

Respect Others’ Privacy Tag Others Appropriately

Share Photos Appropriately

Practice Good Text Message Etiquette

Practice Good Facebook Etiquette

Practice Good Twitter Etiquette

Respect Copyright When Sharing

What Are Creative Commons Licenses

An Introduction to Project Management

Module 1: Introduction to Project Management

Training of Trainers (ToT)

SUSTAINABILITY EDUCATION FOR CULINARY PROFESSIONAL 2020

Part 1: Understanding the big picture ( WACS )

Part 2: Agriculture Food from the Soil ( WACS )

Part 3: Agriculture – Animal Husbandry ( WACS )

Part 4: Seafood in the Food Service Industry ( WACS )

Part 5: Energy in the Food Industry ( WACS )

Part 6: Water ( WACS )

Part 7: Waste Management ( WACS )

MOHAMMED BIN RASHID UNIVERSITY OF MEDICINE AND HEALTH

Brisons la chaîne d’infection du COVID-19

Let's Break the Chain of COVID-19 Infection (Arabic)

Let's Break the Chain of COVID-19 Infection

Let’s Gear Up to Volunteer and Defy COVID-19 (Arabic)

Professional Membership:

Member of the Emirates Culinary Guild

Member of the Egyptian Chefs Association

Member of the Saudi Arabia Chefs Association

WACS JUDGING

SEMINAR 2010/2011/ 2012/2013/2017 Emirates Culinary Guild

TRAINING

1984 BAKERY PRODUCTIONLAUSANNE ECOLE HOTE L

1985 ENGLISH COURSE IN SHERATON HOTEL EGYPT

1989 HOW TO BE A GOOD SUPERVISOR IHG- HOTEL

1990 CUSTOMER COME FIRST- IHG HOTEL

1990 PASTRY HOTEL INTERCONTINENTAL KOHL IN GERMANY, CROSS TRAINING EXPOSURE

1992 SERVICE LEADERSHIP

1993 GUEST COURTESY TRAINING PROGRAM

1993 SUPERVISION ZINGER MILLER

1994 ACCOUNTING FOR NON ACCOUNTS

1994 APPRAISAL SKILLS

1995 TRAIN THE TRAINER WORKSHOP

1995 MANAGEMENT SKILLS

1996 FOOD AND BEVERAGE DEPARTMENT

1997 CROSS EXPOSURE IN PASTRY KITCHEN HOTEL SINGAPORE INTERCONTINENTAL

1998 FIRST AID TRAINING PROGRAM

1998 C.T.C TRAINING PROGRAM

1999 SUPERVISORY SKILLS

1999 SCG EGYPT PROGRAM-HACCP

1999 CROSS EXPOSURE PASTRY IN IHG SINGAPORE

2000 MANAGING TRAINING AND DEVELOPMENT COURSE

2000 CUSTOMER COMES FIRST2000

2000 SIX CONTINENT CLUB

2001 HOW TO BE A GOOD MANAGER

2002 FELCHLIN SCHWYZ CHOCOLATE CROSS DESSERT SWITZERLAND

2002 FABILIO INTERNATIONAL SCHOOL SWITZERLAND

2004 BE MY GUEST INTER CONTINENTAL DAR AL TAWHID,KSA

2005 group training certificate workshop IHC KSA

2005 CRAFT TRAINING CERTIFICATE IHC KSA

2007 CROSS EXPOSURE IN CROWNE PLAZA-DUBAI KITCHEN

CERTIFICATE OFCAHIEVEMENT HACCP

E-CRISTA 75% SCORE SAFETY FOOD IN 07/2009

LEADERSHIP –FUNDAMENTALS PART OF THE I H G ACCELERATED LEADERSHIP 23/08/2008

INTER CONTINENTAL EXPERIENCE YOU BRINGIT TO 2 LIVES - 01/12/2009

ACHIEEVEMENT safety food as E- cristal web site- SCORE 91%

CROSS EXPOSURE IN FOOD AND BEVERAGE PRODUCTION AT INTER CONTINENENTAL HOTEL, S DUBAI FESTIVAL CROWNE PLAZA CIT,UAE -09/01/2010 TO 17/01/2010

ESSENTIALS OF FOOD COSTING –EGYPTIAN CHEFS ASSOCIATION

12/04/2010 -13/04/2010 HOSTED BY SEMIRAMIS INTER CONTINENTAL

safety first {Certied Cristal Haccp management training course}

Certificate of Registration-Food Safety Certified-ISO 22000:2005

ISSUE DATE 11/11/2012 -EXPIRY DATE FEBRUARY 2014

Food Safety Certified {HACCP Code:2003} TQCSI HACCP 30/11/2011

CONFIRMATION FOOD SAFETY MANAGEMENT SYSTEM 2014

CODEX GUIDELINES FORV THE APPLICTION OF THE HACCP SYSTEM

CORNELL UNIVERSITY CERTIFCATE IN FOOD SERVICE MANAGEMENT FESTIVAL

1990 EGYPTIAN FOOD FESTIVAL IHG KOLLN GERMANY

1997 EGYPTIAN FOOD FESTIVAL IHG SINGAPORE

1999 EGYPTIAN FOOD FESTIVAL IHG SINGAPORE TASK FORCE1998 TWO BRONZE MEDALS IN EGYPTIAN CHEF, S ASSOCIATION

1999 TWO BRONZE MEDALS IN EGYPTIAN CHEF, S ASSOCIATION

1999 TWO MERIT CERTIFICATES EGYPTIAN CHEF'S ASSOCIATION

1993 CONFRERIE DE LA CHAINE DES ROTISSEURS

1998 CHAINE DES ROTTISEURS

Member of the Emirates Culinary Guild

Member of the Saudi Arabia Chefs Association

EDUCATION- ADDITIONAL EDUCATION QUALIFICATIONS

E-Guide For Training and Consultation in cooperation with Ain Shams University

United kingdom Training Management Systems

United kingdom Training Skills

United kingdom Types Audiences

Diploma/Advanced Diploma of Business (kitchen Management)

Controller Food and Beverage 1991 {American hotel and motel association}

Food and Beverage management 1993 {American hotel and motel association}

Food and beverage service 1998 {American hotel and motel association}

2002 FELCHLIN SCHWYZ CHOCOLATE SWITZERLAND - MASTER CHEF

2002 FABILIO INTERNATIONAL PASTRY SCHOOL - MASTER CHEF

MASTER CHEF CHALLENGE GCC 2012 King Abdul-Aziz University

GULF FOOD the Emirates Culinary Guild 2012

GULF FOOD the Emirates Culinary Guild February 2013

GULF FOOD the Emirates Culinary Guild February 2013

OPENING HOTEL,S & CATERING

Mövenpick Hotels ( Alhussaam Catering ) 2014

DAR AL TAWHID INTERCONTINENTAL HOTEL MAKKAH SAUDI November 2001

SEMIRAMIS INTERCONTINENTAL HOTELEGYPT JULY 1987

INTERCONTINENTAL HOTEL SHRAM EL SHEIKH IHC EGYPT JULY 1996

SHERATON LUXAR HOTEL EGYPT MARCH 1986

KITCHEN SKILLS

Demonstrate principles of food safety day by day and sanitation.

food in safe zone -Main kitchen- Butchery- Garde manger -Pastry

Demonstrate appropriate principles of plate presentation

Ability to handle multiple tasks with an eye to detail and presentation

Stay up to date with latest culinary trends and create ideas into better and consistent implementations

Handling of the fully implemented HACCP guidelines as well as general health & safety in the workplace

Creating in conjunction with the– Food and Beverage Managers and Outlet Chefs of menus and which meet the needs of the target market and are in line with the operating concept for the restaurant

To maintain good working relationships with colleagues and all other departments

Assumes responsibility for increasing departmental sales and profit Wastage and Turn over Control

Food Cost Management LEADERSHIP SKILLS

Fostering team works.

effective time management during production in kitchen food

Effective organization of personal work areas for efficient production Main Duties

Ability to handle multiple tasks with Very good strong leadership and organizational skills

Knowledge of HACCP as well as an eye to detail and presentation

Stay up to date with latest culinary trends and create ideas into better and consistent implementations

Handling of the fully implemented HACCP guidelines as well as general& safety in the workplace

Food and Beverage Managers and Outlet all Executive Food Suppliers --- Guest-

Work in a multicultural environment

general health & safety in the workplace Able to control cost and wastage

FINANCIAL SKILLS

Adopting value for money principle.

By knowing our forecast as well business/

Nationalities mix to deliver the expected quality and quantity

Meets our guest expectation

Explain kitchen chef yield concept and yield percentage.

Calculate the cost of a recipe for kitchen menu.

FOOD MENU TOP VIP

THE GUEST EXPERIENCE PROGRAM

Brief all section heads on daily basis month to date by the food cost.

Weekly briefing with the kitchen team with the GLM Heart Beat surveys results

Breakfast- Lunch – Dinner Room Service/In-Room Dining- & Club Intercontinental floor

It’s a highly effective Performance Management Solution that helps a restaurant discover the facts behind customer service standards and other front line activities such as food safety and sanitation and ultimately enables

Personal Objective

OPENING THE PROFESSIONAL KITCHEN ( CATERING )

Control overall operations in kitchen to reduce budgeted food costs of

23.00% to actual 22.08%

Increase highest guest satisfaction total rating for food & beverage from 85.9%

To 87 % by controlling food production and quality.

Ensuring highest standards in all set menu presentation and buffet set up in

Enhancing the food product that is presented to guests.

Established departmental training and development plan.

Responsible for the day to day running of all operation and administration in kitchen.

Maintaining all control systems for food costs.

Applied HACCP system

Decreased high employee turnover

Management attitude and skills

Strong team leader ship.

Strong managerial and organizational.

Communication skills, interpersonal, motivational.

Excellent human relations skills

Excellent relationship with all staff levels.

Able to work with people of diverse cultures.

Fully responsible for all food production and maintaining

Quality to ensuring consistency in food delivery and

Standards

Control hygiene and sanitation.

Responsible for composing menu and able to use market research to develop new products and make changes within guests need.

Responsible for selection training and development of the personnel within the department.

Experience in multi-ethnic cuisine, Asian, Italian, Gourmet, and French

Increase staff creativity and quantity.

Controlling overall operations in kitchen including:

Budgeting, manpower, menu planning and set up, scheduling, staff rotation, holidays planning, recruiting and hiring staff, service, Control the elements that determine profit and loss to achieve maximum results with minimum expenses, food promotional ideas.

1/Demonstrated Skills 2/Food menu engineering 3/Menu planning 4/Ordering and purchasing Inventory

5/Staff fostering 6/Function planning 7/Training and development of staff 8/Quality enforcing

9/Daily specials 10/Line service Supervision 11/Recruitment of staff Speed and accuracy

12/Dealing with suppliers *Coordination of food flow *Monitoring of food wastage/ food cost

ONLINE EVENT NOTIFICATIONS

PROGRAM Webinar

Protocol Food Consultancy Training Sessions

Taming The Black Swan Webisode Finding the Silver Lining

Sustainability Around The World

GoToWebinar - Expert tips for CISOs during COVID-19

Mental Resilience in the Event Industry

CORE CRUITMENT

Finance Panel

Chairman / Non-Exec

EXTREME

Coworking and Membership Industry

Leadership Panel (Trusted Brands and Socially Distant Service)

Chef / Kitchen Management / Food development

Asia Report

New Opportunities that the team

Get insight from industry leaders on the go

Informa Markets and Saladplate launch Food & Hotel Digital Week

25/3/2020 Country Pavilion Highlights

26 /3//2020 Top 100 Food Highlights

27 /4// 2020 Top 100 Drinks Highlights

28 /4/2020 Full Day Webinar: COVID-19 and the Future of Food

29 /4/2020 Saladplate Info Day

Contact this candidate