Executive Chef Saudi Arabia

MONTASER MOHMMED MASOUD

Director of Culinary

****.********@*****.*** 002*********** Egyptian

****-**-** ******** *******: 1

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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 Professional Experience

Chairman / Lead Trainer

Culinary Innovation Center for Training and Development — Cairo, Egypt

•Lead a globally recognized culinary innovation and sustainability training hub accredited by WACS.

•Delivered 182+ professional training programs across 14 countries with over 17,000 trained chefs.

•Integrated AI tools, zero-waste principles, and green cooking techniques into culinary education.

•Developed sustainable culinary curricula and collaborated with global chef associations.

Consultant for Central Kitchen Establishments

Mecca & Egypt/Saudi Arabia

•Providing high-level consultancy for set-up and operation of central kitchens tailored to client needs.

•Led six-month project implementation phases ensuring operational excellence in food production and safety.

Director of Culinary

Upfield Egypt

Director of kitchen

DREAMS RESORTS EGYPT

Director of Training and Development of kitchen

Hotel Facilities Air Defense

Director Culinary

Mövenpick Hotels Makkha Alhussaam Catering

EXECUTIVE Chef

INTER CONTINENTAL Makkha IHG

Ex PASTRY Chef IHG

INTER CONTINENTAL EGYPT SEMIRAMIS

2 Cook

SHERATON HELIOPLIS HOTEL

KITCHEN TRAINING

BARON HELIOPLIS HOTEL

01/2020 – Present

11/2024 – 08/2025

08/2023 – 11/2024

10/2022 – 08/2023

Sharm El-Shaikh

11/2015 – 10/2022

06/2014 – 10/2015

Saudi Arabia

11/2001 – 04/2013

Saudi Arabia

07/1987 – 11/2001

08/1984 – 07/1987

EGYPT

04/1982 – 07/1984

EGYPT.

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

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

MONTASER MASOUD Coach Sustainability Education for Professionals wacs 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

2020

(*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 : Seafood in the Food Service Industry ( WACS ) Part 5: Energy in the Food Industry ( WACS )

Part 6: Water ( WACS )

Part 7: Waste Management ( WACS )

Brisons la chaîne d’infection du COVID-19

MOHAMMED BIN RASHID UNIVERSITY OF MEDICINE AND HEALTH 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) 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

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 /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

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

1993 GUEST COURTESY TRAINING PROGRAM

1994 ACCOUNTING FOR NON ACCOUNTS

1995 TRAIN THE TRAINER WORKSHOP

1996 FOOD AND BEVERAGE DEPARTMENT

1998 FIRST AID TRAINING PROGRAM

1999 SUPERVISORY SKILLS

1999 CROSS EXPOSURE PASTRY IN IHG

SINGAPORE

2000 CUSTOMER COMES FIRST2000

2001 HOW TO BE A GOOD MANAGER

2002 FABILIO INTERNATIONAL SCHOOL

SWITZERLAND

2005 group training certificate workshop IHC KSA

2007 CROSS EXPOSURE IN CROWNE PLAZA-

DUBAI KITCHEN

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

INTER CONTINENTAL EXPERIENCE YOU BRINGIT

TO 2 LIVES - 01/12/2009

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

safety first {Certied Cristal Haccp management

training course}

Food Safety Certified {HACCP Code:2003} TQCSI

HACCP 30/11/2011

CORNELL UNIVERSITY CERTIFCATE IN FOOD

SERVICE MANAGEMENT FESTIVAL

1992 SERVICE LEADERSHIP

1993 SUPERVISION ZINGER MILLER

1994 APPRAISAL SKILLS

1995 MANAGEMENT SKILLS

1997 CROSS EXPOSURE IN PASTRY KITCHEN

HOTEL SINGAPORE INTERCONTINENTAL

1998 C.T.C TRAINING PROGRAM

1999 SCG EGYPT PROGRAM-HACCP

2000 MANAGING TRAINING AND DEVELOPMENT

COURSE

2000 SIX CONTINENT CLUB

2002 FELCHLIN SCHWYZ CHOCOLATE CROSS

DESSERT SWITZERLAND

2004 BE MY GUEST INTER CONTINENTAL DAR AL

TAWHID,KSA

2005 CRAFT TRAINING CERTIFICATE IHC KSA

CERTIFICATE OFCAHIEVEMENT HACCP

LEADERSHIP –FUNDAMENTALS PART OF THE I H

G ACCELERATED LEADERSHIP 23/08/2008

ACHIEEVEMENT safety food as E- cristal web site-

SCORE 91%

ESSENTIALS OF FOOD COSTING –EGYPTIAN

CHEFS ASSOCIATION 12/04/2010 -13/04/2010

HOSTED BY SEMIRAMIS INTER CONTINENTAL

Certificate of Registration-Food Safety Certified- ISO 22000:2005 ISSUE DATE 11/11/2012 -EXPIRY

DATE FEBRUARY 2014

CONFIRMATION FOOD SAFETY MANAGEMENT

SYSTEM 2014 CODEX GUIDELINES FORV THE

APPLICTION OF THE HACCP SYSTEM

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

Controller Food and Beverage 1991 {American

hotel and motel association}

Food and beverage service 1998 {American hotel

and motel association}

2002 FABILIO INTERNATIONAL PASTRY SCHOOL -

MASTER CHEF

GULF FOOD the Emirates Culinary Guild 2012

GULF FOOD the Emirates Culinary Guild

February 2013

Diploma/Advanced Diploma of Business (kitchen

Management)

Food and Beverage management 1993

{American hotel and motel association}

2002 FELCHLIN SCHWYZ CHOCOLATE

SWITZERLAND - MASTER CHEF

MASTER CHEF CHALLENGE GCC 2012 King Abdul-

Aziz University

GULF FOOD the Emirates Culinary Guild

February 2013

Opening HOTEL,S & CATERING

Mövenpick Hotels ( Alhussaam Catering ) 201

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

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