Experience

  • Executive Chef Production

    at Royal catering LLC

    January 2016 - at Present

    Abū Z̧aby

    • Estimate food requirements and food/labor costs • Comply with nutrition and sanitation regulations and safety standards. • Delegates as appropriate to develop supervisors and subordinates to accept responsibility and meet clearly defined goals and objectives. • Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met. • Actively involves in menu development and maintaining updated and accurate costing of all dishes prepared and sold in the Food and Beverage operation. • Determines how food should be presented and create decorative food displays. • Recognizes superior quality products, presentations and flavour. • Follows proper handling and right temperature of all food products. • Ensure enough staffing levels are scheduled to accommodate business demands. • Attend the daily morning meetings and other administrative sessions to upgraded the quality of our daily operation.

  • Executive Pastry Chef

    at Royal catering LLC

    August 2012 - August 2016

    Abū Z̧aby

    In charge of a team of 45 staff • supervising a team of 45 employees • creating new dessert menu for 6 outlet and 35 contractors • organized coffee break and snack food for formula 1 • organized pastry for 25000 dish every day in Ruwais • developing and trained the team • supervising weeding for 5000 guests • supervising pastry, oriental pastry, Tunisian pastry and bakery

  • Executive Pastry Chef (opening)

    at Rocco fortes hotel

    August 2011 - August 2012

    Abū Z̧aby

    In charge of a team of 15 staff • supervising a team of 15 employees • creating new dessert menu for 5 outlets and pastry shop • ensure the good organization of the shop • organization of bakery shop • developing and trained the team • ensure the HACCP training • organization of catering 2000 place

  • Executive Pastry Chef

    at Four Seasons Cairo at The First Residence, Cairo – Egypt

    May 2010 - August 2011

    Muḩāfaz̧at al Jīzah

    In charge of a team of 15 staff • supervising a team of 15 employees • creating new dessert menu for 5 outlets • ensure the good organization of the shop • developing and trained the team • developing the new amenities program

  • Executive Pastry Sous Chef

    at Hôtel MARTINEZ, Cannes - France

    February 2006 - April 2010

    Provence-Alpes-Côte d'Azur

    In charge of a team of 25 chefs • Ensure the organization of the shop • Creating menu for Palme d or restaurant 2 star Michelin guide, Banquet, beach restaurant, all-day café, the bar, room service. • Developing and trained the whole team • Responsible for the food cost . • 4000 covers plated Catering operation • Iso 9001 certification

  • Pastry Chef de Partie

    at Hôtel MARTINEZ, Cannes - France

    May 2003 - January 2006

    Provence-Alpes-Côte d'Azur

    • Production for La Palme d’Or Restaurant 2 star Michelin guide. • Training and supervision of subordinate staff • Perfected specific techniques: sugar, ice sculpture

  • Chef de Parties

    at Restaurant Georges BLANC 3 star Michelin guide – France

    December 2001 - April 2003

    Bourgogne

    • Execution for Gastronomic 3 start Michelin standard in the Restaurant and Catering • 900+ covers Banqueting Operation

Education

  • Level 4 Award in Managing Food Safety in Catering (QCF)

    at TSI Quality Service

    2014 - 2014 (1 year) Abū Z̧aby

  • CAP patissier chocolatier glacier confiseur

    at CFA Groisy

    1998 - 2001 (3 years) Rhône-Alpes

Languages

  • English Conversation

  • French Native

Hives