Executive kitchen chef Resumes in Egypt-Cairo: Gamal

Executive kitchen chef Resume

Contact Candidate

Name:

Gamal

Location:

Egypt-Cairo

Experience:

Willing to Relocate:

Willing to Travel:

Most Recent Job Title:

Executive kitchen chef

Personal Website:

Objective:

TO JOIN AN INTERNATIONAL HOTEL CHAIN WHERE I CAN UTILIZE MY EXPERTISE IN THE CULINARY INDUSTRY WITH OVER 20 YEARS OF INTERNATIONAL CHAIN EXPERIENCE , I HAVE TRAINED AND MAMAGED STAFF TO DELIVER HIGH STANDARDS OF INTERNATIONAL FOOD

Resume Text:

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MAY 1995 TO : 31 /01/ 2005

EXECUTIVE CHEF (OPENING TEAM) HURGHADA MARRIOTT BEACH RESORT, HURGHADA EGYPT,

HURGHADA MARRIOTT BEACH RESORT IS 283 ROOMS, 35 UNIT TIME SHARE INCLUDING 20 SUIT, HOTEL FEARTURING AS THE SHOROUK RESTAURANT, TUSCNAY RESTAURANT WHICH CONSIDERED ONE OF THE TOP IN HUGHADA, POOL BAR WITH B. B. Q, SNACKE, SUNSET LOUNG, DISCO, PATIO CAFة, BANQUET SPACE FOR 200 PAX. ROOM SERVICES FOR 24 HRS.

SUPERVISED 40 STAFF AND 20 STEWARDING DEPT., JOB RESPONSIBILITIEDS., INCLUDING TRAINING, HIRING NEW STAFF, IMPLEMENTATION OF MARRIOTT 70 PT HYGIENE CHECKLIST, AND MARRIOTT STANDARDS, OFFICE PAPER WORK, ATTENDED MEETING, PREPARING STAFF REPORTS AND APPRAISALS , AND ATHER S

APRIL 1994 TO APRIL 1995:

EXECUTIVE CHEF, KARACHI MARRIOTT, KARACHI PAKISTAN,
KARACHI PAKISTAN HOTEL IS A 219 ROOMS INCLUDING 15 SUITS, 103 EXECUTIVE CLUB ROOM, HOTEL FEATURING THE SHARAZDE RESTAURANT, PAKISTANI, CONTINENTAL CUISINE, NADIA COFFEE SHOP, SUIZE WONG CHINESE, ROOM SERVICES 24 HOURS, IN ADDITION THE HOTEL HAS BIG BANQUET AND OUTSIDE CATERING OPERATIONS.

MANAGED85 STAFF AND 45 STWARDING DEPT., JOB RESPONSIBILITIES INCLUDED TRANING STAFF, HIRING NEW STAFF, MAINTAINING BUDGET GOALS RESPONSIBILITY FOR ALL ADMINISTRATIVE IN THE KITCHEN, MAJOR ACHIEVEMENTS INCLUDED REDESIGN, UPGRADED, CHANGE CONCEPT OF THE WOLK IN COOLERS, ALL MENUS FOR BANQUET, COFFEE SHOP, SHARAZADE RESTAURANT, CREATED NEW BAKERY SHOP AND PASTRY.

NOV. 18, 1994 I DID 2700 PAX. OUTSIDE CATERING SERVICE DINNER IN THE AGAKHAN UNIVERSITY

SEP., 1993 TO APRIL 1994:

CHEF BANQUET (OPENING TEAM), JW MARRIOTT DUBAI, DUBAI, THE JW MARRIOTT HOTEL IS A 255 DELUXE KING, STUDIO ROOMS, 8 SUITES, 2 \\ROYAL STUDIO HOTEL FEATURING JW’S ALL AMERICAN STEAK HOUS, LOBBY LOUNGE, TEA ROOM, ENGLISH PUB, CHAMPIONS SPORTS BAR, CASUAL RESTAURANT, BANQUET AND OUTSIDE CATERING RESPONSIBILITY FOR BANQUET, OUTSIDE CATERING, MAIN BUFFET FOR COFFEE SHOP, LUNCH AND DINNER.

OCT 1992 TO AUG. 1993:

TASK FORCE, KARACHI MARRIOTT, KARACHI PAKISTAN, PERPONSIBITIY FOR IMPLEMENTING MARRIOTT 3 QPT HYGIENE, QUALITY IMPROVEMENT KITCHEN ORGANIZATION AND STAFF TRAINING.

SEP, 1989 TO JUNE, 1992:

ASSISTANT CHEF BANQUET, BREMEN, GERMANY BREMEN MARRIOTT IS A 228 ROOMS INCLUDING 4 SUITES, 40 EXECUTIVE ROOM, HOTEL FEATURING LUNGE, HILLMAN GARDEN COFFEE SHOP, BAR, BELEVEDER FRENCH CUISINEM, 8 MEETING ROOM WITH A TOTAL OF (11000 SQ, FT.),

I STARTED AS CHEF DEPARTIE IN THE MAIN KITCHEN, IN FEB.,8, 1990 I CAME AS CHEF ENTREMETIER, 12 MONTH I CAME AS ASSISTANT CHEF BANQUET.

SEP, 1988 TO APRIL, 1989:

EXECUTIVE CHEF, PLAZA HOTEL, MOMBASA, KENYA,
THE PLAZA HOTEL IS AN 88 ROOM INCLUDING 4 SUITES.
HOTEL FEATURING: COFFEE SHOP, POOL BAR, SNAKE PANORAMA RESTAURANT AND FRENCH CUISINE.

APRIL, 1988 TO SEP., 1988:

CHIEF, ORIENTAL (OPENING TEAM), BEDOUIN ENTERPRISES, NAIROBI, KENYA,
CHEF ORIENTAL AND MIDDLE EASTERN CUISINE.BEDOUIN IS A NIGHT CLUB, ORIENTAL RESTAURANT, B.B.Q. AREA CHELDREN AREA

OCT., 1983 TO MARCH, 1988:

CHEF, DEPARTIE, MARRIOTT HOTEL, CAIRO, EGYPT
CAIRO MARRIOTT HOTEL IS A 1250 GUEST ROOMS, 110 SUITES, 103 EXECUTIVE LEVEL ROOM HOTEL.
FEATURING OMAR, S COFFEE 24 FRS. ROYERS GRILL GEZIRA PROMENADE COFFEE, SARAYA COFFEE, HARRYS PUB, EGYPTIAN NIGHTS, BAKRY, EMPRESS NIGHTS CLUB, THE VIEW LOUGE LOBBY BAR, 24 ROOM SERVICES BIG BANQUET SPACE 1000 PAX, 5 MEETING ROOM.
I WORKED ONE YEAR IN THE NINE KITCHEN THAN BANQUET KITCHEN. RESPONSIBLE ABOUT HOT KITCHEN.

MARCH, 1982 TO JUNE, 1983 :

FIRST COMMIES RAMSIS HILTON HOTEL, CAIRO, EGYPT.
RAMSIS HILTON HOTEL IS A 900 ROOM INCLUDING 60 SUITE, WORKED IN FRENCH REST.

JUNE, 1981 TO JANUARY, 1982:

SUD COMMIS, RIYADH, MARRIOTT HOTEL, RIYADH SAUDI ARAB.
RIYADH, MARRIOTT HOTEL IS A 378 GUEST ROOM 33 SUITE, EXECUTIVE LEVEL.
WORKED IN EL NASSEEM FAMILY RESTAURANT AND MAIN KITCHEN.

NOV., 1980 TO MAY, 1981:

FIRST COMMIS, EL SALAM HAYATT HOTEL, CAIRO, EGYPT.
EL SALAM HAYATT HOTEL IS A 390 GUEST ROOM, WORKED IN NIGHT CLUB.

FEB., 1978 TO FEB., 1980:

AS A CASUAL, MENA HOUSE OBERIO HOTEL, CAIRO, EGYPT.

FEB., 1980 TO NOV., 1980:

AS A THIRD COOK, MENA HOUSE OBERIO HOTEL, CAIRO, EGYPT.
MENA HOUSE OBERIO HOTEL IS A 850 GUEST ROOM, 36 SUITE, I WORKED AS A CASUAL IN MAIN KITCHEN

TRAINING

* THE SEVEN HABITS OF HIGHLY EFFECTIVE PEOPLE IN COVEY LEADERSHIP CENTER

* MARRIOTT FOOD QUALITY AND SAFETY STANDARDS IN ASI FOOD SAFETY CONSULTANTS. (HACCP)
*FOOD QUALITY
* HOTEL LEADERSHIP.
*KITCHEN MANAGMENTS & ADMINISTRATION
* TOTAL QUALITY MANAGEMENT (1).

* QUALITY IMPORTANT PROCESS.

*ESSENTIAL SKILLS OF MANAGER
*PARTNER IN CAREER MANAGEMENT
*FOUNDATION OF LEADERSHIP
*TASTE THE FUTURE FOOD AND BEVERAGE WORKSHOP IN JW MARRIOTT DUBAI
*I.S.O 14001 TRAINING
*BANQUET ARRANGEMENTS AND PREPARATION
*MENU PLANNING & CREATION

OTHER SKILLS

LANGUAGE: ARABIC (NATIVE)
ENGLISH (VERY GOOD)
GERMAN (GOOD)
GOOD COMMUNICATION SKILLS.
COMPUTER , WELL
VERY COMMITTED
TEAM BUILDING LEADERSHIP

OTHER POINTS

THE MANAGER OF HE YEAR 1996 IN HURGHADA MARRIOTT HOTEL
THE EMPLOYEE OF THE MONTH IN SEP., 1991 IN BREMEN MARRIOTT HOTEL, BREMEN, GERMANY.

QUALIFICATION

*OVER 20 YEARS OF EXPERIENCE OF PROFESSIONAL COOKING WITH 2 YEARS TRAINING CAREER BASS IN MENA HOUSE OBERIO HOTEL, CUISINE EXPERIENCE IN UPSCALE CONTINETAL AND HIGH VOLUME OF PREPARATION, TRAINING AND COOKING COURESES OF TASTE THE FUTURE IN JW MARRIOTT DUBAI
* TWO CHAINE DINNER IN HURGHADA MARRIOTT
* ONE CHAINE DINNER IN JW MARRIOTT DUBAI
*TASK FORCE IN KARACHI MARRIOTT TO TRAIN AND IMPLEMENTING MARRIOTT STANDARDS.

OBJECTIVE

TO JOIN AN INTERNATIONAL HOTEL CHAIN WHERE I CAN UTILIZE MY EXPERTISE IN THE CULINARY INDUSTRY WITH OVER 20 YEARS OF INTERNATIONAL CHAIN EXPERIENCE , I HAVE TRAINED AND MAMAGED STAFF TO DELIVER HIGH STANDARDS OF INTERNATIONAL FOOD

REFERNCE CONTACT
MAGDY NAGUIB
GM OF JW MARRIOTT IN CAIRO
EMAIL magdy.basha@marriotthotels.com
TEL 0122239088

BADAWY ABDEL HAMID
EXECUTIVE CHEF CAIRO MARRIOTT
EMAIL caieg.chef@marriotthotels.com
TEL 027358888
MOBIL 0101436665

GABER RAWAG
EXECUTIVE CHEF MARRIOTT SHARM EL SHEIKH
EMAIL Marriott@access.com.eg
TEL 0699600190
MOBIL 0105397639

MY EMAIL gamal_elgalant@hotmail.com

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