Resume Ex sous chef / chef de cuisine in Oman Muscat

Executive Chef with More than 20 years of experience in kitchen and F& B department, stock control, purchasing, Market list, HACCP, food safety, menu engineering, staff training, and handling hotel outlet restaurants (Pool Restaurant, beach restaurant, fine casual dining, main restaurant, Lebanese& Italian Restaurants…health and diet meals in high-end quality. Extensive experience in managing kitchen team and handling kitchen operations smoothly, effectively, and successfully to ensure the highest standards of quality are maintained while preparing food items.

Member of “The Egyptian chef's Associations and world associations of societies B.Sc. Of High Institute of Tourism & Hotels, EGOTH, 1991, Alexandria University. Hotel Management- food & beverage section, (Kitchen and service, food & beverages production department. Very Good Professional Development Program in Kitchen for Restaurant and Hotel Management from the Emirates Academy of Hospitality Management; in academic association with Evolve Hotelier De Lausanne-United Arab Emirates-DUBAI

Advanced Kitchen Management Course Research & Development course 2001-Royal Mirage Jumeirah Beach-Dubai – UAE One& Only Royal Mirage hotel Dubai 2002 Supervisory Development training Course The Four Seasons Hotel - Egypt Advanced HACCP and FSMS course – Advanced Food Hygiene and food safety DANAT Resort ABU DHABI – UAE Safety & Security in the Kitchen. Meat & Poultry Workshop Royal Mirage Dubai, Oct. 2003 –UAE. How to train the trainer Course R&D Training course May 2017. Menu Engineering, Analysis, and planning workshop, Menu planning Emirates academy for Hospitality –DUBAI- 2005 Food cost control and managing within budget for kitchen inventory Royal Mirage Dubai, Nov.,2003 Customer Care Workshop English Courses Arab Academy for Science & Technology Certificate of Italian Language courses Train new staff and how to train the trainer Instituto Italiano di Cultura

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Specialties • Food production operations: Main kitchen operations and outlet restaurants in the hotel (daily buffet, breakfast, lunch, dinner, room service, pool restaurant & grill, snacks, pizza section, waffles section, crepe section, beach restaurant, Seafood restaurant, casual fine dining restaurant, banqueting, and daily theme night buffet (seafood night, international night buffet. Mexican night, Italian night, Far East night, BBQ night, Arabic & Lebanese night). Operations include a live cooking station, woks station, and shawarma station. Kid’s station, on a daily basis at buffets. • Perfect Friday Family Brunch and kids’ stations and ODC completely service. Ramadan Iftar buffets & Valentine Dinner, Christmas and New Year