Cairo - Cairo
Dear all ,
I was referred to you by my mail, and saw that your hotels are actively seeking to hire quality Executive Sous Chef.
I have more than seventeen years of Chef experience, including my current position as an Executive sous chef in Grand hotel in Sharm el sheik /Egypt management by Red sea hotels.
I am confident that my combination of practical work experience and solid educational experience has prepared me for making an immediate contribution to your firm.
Having interned with a leading cruise line company, Royal Caribbean Cruises Ltd in USA as a Sous Chef and as a Chef De Partie, I understand the level of professionalism and communication required for long-term success in the field.
The combination of my background, knowledge, enthusiasm and professional approach to business and the high level of service at your COM could make for a powerful partnership.
I am pleased to talk with you about the contribution I could make to your company to your firm.
I can be reached at
http://resumes.hotjobs.com/mtarek67/tarek | Deactivate URL
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CURRICULUM VITAE
Name : Mr. Tarek Mohamed
Mobile No : 02 – 0101135334
Marital Status : Married
Nationality : Egyptian
Date of Birth : 23 rd February 1967
Passport Number : 850289XP
Sea man book No : 5009
Hotel Qualifications:
• Master Chef Diploma Royal Caribbean international U.S.A 2004.
• Crowd management course by royal Caribbean international 2004.
• Safety in emergency situations course by RCCL 2004.
• USPH, for cooks & chefs food sanitation, safety food by RCCL.
• Food hygiene high quality stander by chartered institute of environmental health London SE1 8DJ 2000.
Total Work Experience: 19 years
*15 November 2008 up to date – EXECUTIVE SOUS CHEF – THE GRAND HOTELS – SHARM EL SHEIKH, SINAI, EGYPT
The Grand Hotels – Sharm EL Sheikh is a 5 star hotel complex property, composed of two hotels with 8 F&B outlets and 6 bars with complete world class amenities & facilities. The presence of commissary kitchens for bakery, butchery, pastry production, fruit & vegetable preparation & processing to ease the whole kitchen operation of the complex.
DUTIES & RESPONSIBILITIES :
. In lieu of the Executive Chef during his absence. Executes all duties and responsibilities in all aspect in this complex of The Grand hotels – Sharm EL Sheikh. The complex is composed of Hotel 1 & 2 with commissary kitchens composed of 80 chefs.
. In charge of the hygiene & HCCAP standards of the Hotel which is highly rated at present with 90 points in October 09 Cristal audit
. Assist the Executive Chef in all aspect in kitchen management , menus & recipe standards. Train the trainers on culinary aspect of the kitchen, exercises strong leadership and gives a strong accent on visible management in the assigned areas under his control as well as in the front area, especially during main service hours, maintaining consistent quality standards
. Ensures proper food cost handling in all designated areas under his controls and management.
*01/11/2007 to 1/10/2008/ECOLE OASIS DE MAADI/Cairo/Egypt the management of the school was plain to have a new project as F&B department with high standard of food serves & food production, to the student it will be the first 6 month from the operation will serve 400 to 1000 lunch(5)timeaweek.
Position:consultedchef
Duties: for the time been I an working to plan the menus, number of dish’s 800 dish, with recipes and food cost Finish the recipe and send to dietetic Manger until the instructor is over and the will be ready to go, response for Market survey/ salary for each position in .Translate “cahier des charges” in Arabic. Adapt the way (Delivery temperature for items during the delivery)Market survey with suppliers and acceptation for cahierdes charges, Find suppliers and Select supplier for Kitchen material and contact with suppliers ,pass an announce in newspaper hiring , interviews for the team work according the payroll budget .
* 14/03/2007 to 01/01/2007- Saudi Egyptian Company for Touristy Investmen
Aroma lounge – city star – Cairo/ Director of operation
Carry out all inspections as requested by the F&B Manual .
• Check on administration- and working procedures and ensure all are carried out as stated in the F & B Manual.
• Ensure that all necessary tasks are performed in order to maintain maximum cost control.
• All machines and equipment must be kept in good repair.
• Regular inspections on the conditions of equipment must be carried out, a log needs to be maintained
• Follow up on action required, outstanding repair list to be checked on a regular basis.
• Ensure that the open seating system is followed and managed correctly
• Ensure that all staf in the restaurant section work according to the USPH/Cristal standards set in the F & B Manual.
• Ensure that all new staff in the restaurant section work receive proper training until they are fully aware of aroma louge standards
• Existing staff needs to be re-trained on a regular basis - liase with Trainerresrount
• Ensure that Head Waiters, Restaurant Stewards and Cleaners receive all information they need to perform their duties in a proper manner, including castmr numbers, VIP info, company regulations and all information related to restaurant passenger service.
• Streamlining the incoming information from Food & Beverage Manage
• Ensure that all crew are fully aware of all operational instructions.
• Ensure that communication between Restaurant and other Departments are maintained at all times.
• Ensure that restaurant notice board is neat and updated at all times
• Ensure that service in restaurants is carried out according to standards set out in the F & B Manual.
• Provide a two way line of communication for staf. Dealing with day to day problems, including personal problems.
• Hold restaurant musters on a daily basis, clear all questions regarding menu and restaurant service.
• Deal with proposals and suggestions from restaurant staff, report to Food & Beverage Manager.
• Provide station plans, side job lists, port duty rotas, etc. well in advance
• Keep all records as required per F & B Manual.
• Follow up on disciplinary reports.
*6/November /2005 02/marsh /2007 AL-MASAH hotel 5 stare / management by financial authority, Ministry of defiance – Nser city - Cairo /Egypt
Position: Ex head chef
Duties: Hiring, training, and supervisor food staff
Planning of menus for the hotel considering customer base, popularity of various dishes, holidays, and food cost.
- Scheduling and coordinating the work of chefs, cooks, and other kitchen employees to ensure that food preparation is economical and technically correct
Conducting regular physical inventories of food supplies, ordering all food and supplies for catering and cash operations.
- Ensuring that high standards of sanitation and cleanliness are maintained throughout the kitchen areas at all times.
- Safeguarding all food preparation employees by implementing training to increase their knowledge about safety, sanitation, and accident prevention principles.
- Developing and testing recipes and techniques for food preparation and presentation which help to ensure consistent high quality and to minimize food costs; exercising portion control over all items served and assisting in establishing menu selling prices.
Projecting annual food and labor costs and monitoring actual financial results; taking corrective action where necessary to help ensure that financial goals are met.
- Consulting with catering staff about food production aspects of special events being planned.
- Cooking or directly supervising the cooking of items that require skillful preparation.
- Evaluating food products to ensure that quality standards are consistently attained Performing miscellaneous job-related duties as assigned.
*2004 -2003: Royal Caribbean Cruise Ltd.UAS M/S sovereign of the seas- 5 stars cruise ship - Oslo Norway ,carrying 2200 passengers American nationality .
Position: Chef De Partie & Sous Chef
Duties:
In charge of the Main Galley on Deck 4: breakfast, lunch and dinner – The Grand Restaurant has got 1 sitting for lunch and 2 sittings for dinner with a capacity of 740 guests per sitting
Responsible for the Buffet on Deck 10, for the Crew Food and for the Room Service orders .
• Supervising daily food preparation and production of all foods for assigned areas according to prescribed recipes.
• Checking safety and sanitation habits in all employees.
• Controlling line plating & quality.
• Maintaining weekly food inventories & spot checks.
• Processing of requisitions for supplies.
• Preparing costs menus, reports & making the staff’s schedule.
• Participating in training, scheduling and leading of cooks, pantry and general kitchen staff.
• Ensuring of proper receiving, storage (including temperature setting) and rotation of food products so as to comply with health department regulations- USPH.
• Responsible for the ratings and reviews of all line employees with Executive chef present.
*2003 -2004 Position: Sous chef taurnat - Greet Japanese – TSS the topaz/ Japan.
On board he TSS the topaz, which has a 1,200 passenger capacity & rates in the 4 stare Plus hotel category rate .the ship is presently on a charter to peace boat, mainly carrying Japanese passengers.
*2001 – 2003 Position: Chef de parti 1 - Maritime Hotel Management ltd, B.V.I TSS the Topaz / Cyprus.
On board he TSS the topaz, which has a 1,200 passenger capacity & rates in the 4 stare Plus hotel category rate .the ship is presently on a long term charter to Thomson holidays, mainly carrying British passengers.
*2000 – 2001 Position: Chef de parti –Royal Olympic cruises – M/S seawing / Greece
*1999 – 2000 Position: chef de parti Louise cruise lines – Cyprus
- M/S Princess Marissa -3 stare witch has 600 passenger capacity carrying Greek passenger.
- M/S Princess Victoria - 3 stare witch has 400 passenger capacity carrying Greek passenger.
- M/V calypso - 4 stare witch has 500 passenger capacity carrying Greek passenger.
*1998 position: Sous chef -The grand hotel hurghada / Egypt.
*1997 Position: Sous chef- Mirette hotel hurghada / Egypt.
*1997 – 1969 Position: Sous chef-Rodin shipping company / Greece.
*1995 Position: Chef de prate - Helnan hotels – Port Said /Egypt.
*1994 Position: Chef de prate - World Cruise Corporation – 1 st cook /panama- Caribbean.
*1993 Position: Chef butcher - Sonesta hotel Port Said / Egypt.
*1991-1988 Position: 3rd cook – demi chef de parti -El Nora's tourist village - Port Said / Egypt.
Languages: * English high level /Greek - medium level / Russian – basic
Hobbies: * computer – traveling
Skills:
- Menu Planning
- Stock Control (ordering, Receiving) -Pricing
- Food Costing
- Staff Control
- Kitchen Management
- Leadership
- Microsoft Excel and Word experience
- References Essential
Education:
• Higher diploma in hotel department, Alexandria EGOS INSTITUTE 1992.
• The higher institute for social scientists work 69 -99.
• El nasr high school, Port Said / Egypt.
El kanha primary school, Port Said / Egypt ‘89 -199.
Work Experience:
• Executive sous chef – the grand hotels – sharm el sheikh ,Sinai Egypt
• ecole oasis de maad /Cairo/Egypt / consulted chef
• Aroma lounge – city star – Cairo/ Director of operation.
• AL-MASAH hotel 5 star / management by financial authority, Ministry of defiance /Nser city - Cairo /Egypt.
• Royal Caribbean international – Sous chef M/S sovereign of the seas /USA.
• Greet Japanese – TSS THE TOPAZ – sous chef taurnat.
• Maritime hotel management LTD THE TSS TOPAZ – chef de parti.
• Royal Olympic cruise –M/S seawing – chef de parti.
• Louis cruise lines – 1st cook - PRINCESS MARISSA * PRINCESS VICTORIA *M / V CALYPSO.
• The grand hotel – sous chef – hurghada /Egypt.
• Mirette hotel hurghada – sous chef / Egypt.
• Rodin shipping company – sous chef Greek.
• Helnan hotels international – Port Said /Egypt.
• World Cruise Corporation 1st cook / Caribbean.
• Sonesta hotel – chef butcher - port said /Egypt.
Contact information :
Name: - Tarek nazmi Abdul all Mohamed
Street Address: - Bourg el Zahra ,Mustafa kamel and el gish st
City: - port said
Province: - port said
Postal or Zip Code: - 24511
State/Country: - Egypt
Telephone: - 02 – 010 1135334
E-mail:
URL :
- http://resumes.hotjobs.com/mtarek67/tarek | Deactivate URL