Diploma in Catering Technology
Trying new recipes
Executive Chef - Aug 2019 to June 2022
The president Hotel -Cairo, Egypt
Responsible for all aspects of food production of the hotel.
o La Terrace - All day dining Restaurant - Inspired global cuisine with vegan, vegetarian, and
gluten free options.
o Cairo Cellar - Oriental cuisine
o Lobby Bar – Finger Food
o Le Bec sucre - Café & Pastry shop – Authentic French pastry shop
o In room Dining
o Event and outdoor catering
Participated in renovation and restructured all kitchen layout to fulfill its maximum potential and
to meet hygiene standards
Developed menus & recipes to reflect current trends for restaurants and banquet with the use of
Increased food revenue, customers satisfaction, reduced food & labor cost.
Quality product purchase with analysing yield. Wastage controls, stock ordering and maintain par
stocks. Inspecting incoming items on proper quantity, quality, and hygiene standards of the
Continues monitoring on food standards, guest, and team member satisfactions. Adhering and
implementing food safety, hygiene, and sanitation procedures. Analysing reports on daily basis.
Corporate Chef - Feb 2014 to April 2019
Golden Jeed Group, Sohar, Oman
Efficiently and effectively managing all aspects of culinary operations for multiple outlets.
Consistently monitoring food and labour costs to continually make improvements to achieve
Creating and developing recipes, menus, including portion control and presentation
Actively seeking guest/clients input relating to service ensuring adherence to the highest
Successfully planning and mobilizing new sites
Supervising all preparation ensuring adherence to menu standard and quality and quantity is
Developed new strategies for promotions, food festivals and other special events
Ensuring safety and hygiene policy is strictly adhered to
Spearheading and controlling activities relating to purchases, storage, food costs, portion control