Head Chef

Reading books
Trying new recipes
Online research

Executive Chef - Aug 2019 to June 2022
The president Hotel -Cairo, Egypt
Responsibilities:
 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
fine ingredients
 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
product.
 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
Responsibilities:
 Efficiently and effectively managing all aspects of culinary operations for multiple outlets.
 Consistently monitoring food and labour costs to continually make improvements to achieve
targets
 Creating and developing recipes, menus, including portion control and presentation
 Actively seeking guest/clients input relating to service ensuring adherence to the highest
standards
 Successfully planning and mobilizing new sites
 Supervising all preparation ensuring adherence to menu standard and quality and quantity is
consistent
 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
and budgets