chef abdulla
TRANSCRIPT
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Mohamed Abdullah
EXECUTIVE PASTRY CHEF & BAKERY
PERSONAL INFORMATION
Date of Birth : 16th of March 1977.
Nationality : Egyptian.
Marital status : Married.
Address : Dubai Silicon Oasis, Dubai
Phone No. :00971565510899
E-mail : mohamed450416 @gmail.com
CULINARY GUILD
Senior Member for Egyptian Culinary Guild Cairo2005
QUALIFICATION
1995 – 1997 Industrial Technical Institute
PROFESSIONAL EXPERIENCE
Feb 2016 Till date
December 2011 to
Jan-2016
Auris Inn AL Muhanna Hotel Tecom Dubai Post: EXECUTIVE PASTRY CHEF
• Setting a standard pastry chart for all hotels group
• Setting a standardized menus in all pastry & Bakery
• Preparing all menus recipes for all hotels group
• Met with all kitchen suppliers
• Implementing kitchen staff trainings (hygiene -Sanitation – safety)
• Following up on the guest comments to obtain the maximum guest
satisfaction Introducing every 3 month some new types of show cooking
• Organizing & Preparing Kitchens & Outlets for Serving Setting a standard
buffet according in house guest nationalities
• Improving the a la carte system in the restaurants for all hotels
• Preparing the kitchen utensils list
• Checking all kitchen equipment instillations for new opining hotels
• Checking the layout for kitchen operation for new opining hotels
• Preparing the basic training for the new staff ( hygiene, cooking, so on)
• Met with the companies who is working for HACCP auditing to operate it in
our hotels
Movenpick hotels & Resort El Sokhna (5* hotel) EGYPT
3 Hotels in Cairo, , 2 Hotels in Sharm el-Sheikh and 2 Hotels in Hurghada( New
opining )
5 star hotels
Post: EXECUTIVE PASTRY CHEF
• Setting a standard pastry chart for all hotels group
• Setting a standardized menus in all pastry & Bakery
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Sept. 2008 till
Sept.2011
NOV. 2007tillSept.
2008
• Preparing all menus recipes for all hotels group
• Met with all kitchen suppliers
• Implementing kitchen staff trainings (hygiene -Sanitation – safety)
• Following up on the guest comments to obtain the maximum guest
satisfaction Introducing every 3 month some new types of show cooking
• Organizing & Preparing Kitchens & Outlets for Serving Setting a standard
buffet according in house guest nationalities
• Improving the a la carte system in the restaurants for all hotels
• Preparing the kitchen utensils list
• Checking all kitchen equipment instillations for new opining hotels
• Checking the layout for kitchen operation for new opining hotels
• Preparing the basic training for the new staff ( hygiene, cooking, so on)
• Met with the companies who is working for HACCP auditing to operate it in
our hotels
National Corporation for tourism hotels UAE
(Abu Dhabi - United Arab Emirates)
Post: PASTRY CHEF.
• Setting a standard pastry chart for all hotels group
• Setting a standardized menus in all pastry & Bakery
• Preparing all menus recipes for all hotels group
• Implementing kitchen staff trainings (hygiene -Sanitation – safety)
• Following up on the guest comments to obtain the maximum guest
satisfaction Introducing every 3 month some new types of show cooking
• Organizing & Preparing Kitchens & Outlets for Serving Setting a standard
buffet according in house guest nationalities
• Improving the a la carte system in the restaurants for all hotels
_______________________________________________________________________________
Sharjah Premiere Hotel & Resort. Sharjah, UAE
Post: PASTRY CHEF
• Setting a standard pastry chart for all hotels group
• Setting a standardized menus in all pastry & Bakery
• Preparing all menus recipes for all hotels group
• Implementing kitchen staff trainings (hygiene -Sanitation – safety)
• Following up on the guest comments to obtain the maximum guest
satisfaction Introducing every 3 month some new types of show cooking
• Organizing & Preparing Kitchens & Outlets for Serving Setting a standard
buffet according in house guest nationalities
• Improving the a la carte system in the restaurants for all hotels
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NOV. 2006 till
NOV.2007
May. 2005till Nov.
2006
April. 2004 till May.
2005
Sept. 2002 till March.
2004
March. 2001till Sep.
2002
May. 2000till March.
2001
Aug. 1998 – May 2000
Grand Azure Resort ,Sharm el-Sheikh , EGYPT
900 Rooms
Fine dinning
• Italian restaurant150 persons
• Indian restaurant 80 persons
• Mexican restaurant 100 persons
• Wispier coffee lobby coffee shop Post: Assistant Pastry Chef.
• Organizing & Preparing Pastry& Outlets for Serving
• In Charge Of Kitchen Administration plus the Kitchen Operations
• In Charge Of In Front Of the Guests Cooking By the New Style:
• In Charge Of All Food Supplies
• In Charge Of Quality & productions
• In Charge Of Reviewing All Schedules for Staff
• In Charge of Making Internal Kitchen training
• In Charge Of Making Internal Cross Exposure for Kitchen Staff
Hilton Sharm Dreams Sharm el-Sheikh EGYPT.
Post :Chef de Partie
• In Charge Of new ballroom for 1000 Pax
• Building up With the Executive Chef the Kitchen Manual
• Organizing & Preparing Pastry& Outlets for Serving
• In Charge Of Pastry Administration plus the Pastry Operations
_________________________________________________________________________________
Hilton Sharm Dreams, Sharm El-Sheikh EGYPT.
Post: Demi Chef de Partie.
Hyatt Regency, Sharm. Sharm El-Sheikh EGYPT.
Post: 1st. Commis.
Conrad Hotel & Resort. Sharm el-Sheikh EGYPT.
Post: 1st. Commis.
Hyatt Regency TABA. EGYPT.
Post: 2nd. Commis.
Misr Sinai Tourism. EGYPT.
Post: 03rd. Commis.
TRAINING
1-Earned a Certificate from crystal company basic food hygiene training course acquiring84% passing rate. 2-Acquired a certificate from Egyptian Chefs Association in plated desserts 3-Training certificate Basic food safety requirements
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4-Kitchen-personal hygiene practices 5- HACCP awareness. 6- Has completed following examination:
Basic (fire training course) on (15-07-2005) with the result: (pass-97%). 7- Food safety (HACCP).
JOB SKILLS
• Worked as an experienced PASTRY CHEF on all kinds of continental
and oriental cakes and desserts
• Make Showpiece Sugar and chocolate
• For the food Duties include planning dessert menus, large special
wedding cakes and small pastry items. Responsibility also includes
training pastry chefs and coordinates them through internal
communication meeting. Controls the procedure for dessert menu,
cakes and prior taste test. Handles the costing of recipes. Checks
inventory of ingredients available and writing out the items
required.
• Specialist in All Kitchen Products, Art of Carving, & all Kitchen
Departments. A Team Leader, on job trainer, capable of
leadership, and controller for applying Hygiene & Sanitation
standards.
• Experienced in Paper work, Filing systems, and cost controller
related issues.
• Experienced in serving huge guests number for Breakfast, Lunch,
Dinner Buffets, 2000+ guests.
• Experienced in Menu Planning, for Alacart, Team Night, and
promotional & Festivals menus.
• Experienced in serving Set Menu & Packaged meals for 3000+
guests for Lunch & Dinner.
• Experienced in outside & inside Catering, Wedding Buffets, and
Cocktail parties.
• Experienced in Hotel Opening phases, Like Kitchen Utensils, Kitchen
Equipment, Kitchen Installation, Staff job Description, Staff Training,
and Opening menus).
• Created a new way of on job training that is called; “30 Points on
Job Training for Hygiene & Sanitation, 20 Minutes Daily).
LANGUAGES
• Arabic : Mother tongue.
• English : Very Good spoken and written.
COMPUTER SKILLS
• Microsoft Windows 98, NT, 2000, XP and 07 Operating Systems.
• Microsoft Word, Excel and Outlook 2000, XP.
• Very Good User of Internet.
INTERESTS AND ACTIVITIES
• Football, Swimming.
• Reading, Languages, and Internet surfing.
• Cooking.
• Diving.
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REFERENCES
� Mr. Kasmani Nurhadi Executive Chef / F&B Manager| AURIS INN AL MUHANNA E-mail: [email protected] [email protected]
Telephone +971 503080959
� MR. Christian sarrasy EXECUTIVE CHEF
Movenpick resort el Sokhna Mail : [email protected]
[email protected] Telephone +20 62 3390800 Telephone mobile + 20 100 614 43 11