Executive Chef Saudi Arabia
Resume:
****.********@*****.***
Date of birth: 8/29/1964
Married: 1
* ***** *** **** ** years
Old
Egyptian
MONTASER MOHMMED MASOUD
Professional Experience
EX Culinary Chef
Upfield Egypt
21/8/2023 Till ToDay
Director of kitchen
DREAMS RESORTS EGYPT Sharm El-Shaikh
16/10/2022 Till 20/8/2023
Director of Training and Development of kitchen
Hotel Facilities Air Defense
6/11/2015 till 15/10/2022
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
MONTASER MASOUD
Coach Sustainability Education for Professionals wacs 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 بتدریب المواد التالیھ
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
MONTASER MASOUD
Coach Sustainability Education for Professionals wacs 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
MONTASER MASOUD
Coach Sustainability Education for Professionals wacs 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
MONTASER MASOUD
Coach Sustainability Education for Professionals wacs 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
MONTASER MASOUD
Coach Sustainability Education for Professionals wacs 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- 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
MONTASER MASOUD
Coach Sustainability Education for Professionals wacs 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 MONTASER MASOUD
Coach Sustainability Education for Professionals wacs 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
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