Mohamed Mahmoud Moharram Executive sous pastry chef

SUMMARY 17 years of experience in the field of kitchen and cake and pastries, had background of chain

hotels (Marriott, Hilton, sonesta and Steigenberger Middle East) and modern

cuisine, capable of handling a team that experiments on a variety of flavors and structures.

Awarded for creating new flavors of pastries and cakes. Gradate from hotels and tourism

institute for 2 years (1994-1996) joining many competition and awarded by medals, have

strong knowledge of HACCP practice, ISO 22000, have a good knowledge of all section

kitchen, that’s make me ideal candidate have the ability to create, develop and implement new

seasonal menus and recipes with the vision of exceeding guest expectations. And be able to

ensure that all outlets of the establishment are supplied with their requirements and I have

strong people management skills. Heavily involved with the current training program

Managing

Schedule optimization Supervising Leadership skills

Team player

Dynamic

Areas of Expertise

Culinary

Dish specification Food sampling recipes Kitchen management Training

Smart

Food ideas new recipes Problem solving

Effective planning Skills Innovative Resourceful

KEY SKILLS ASSESSMENT Able to manage a diverse team as well as priorities and organize a large workload.

expert and attentive about the ingredients

chocolate products with various fillings and create desserts

Expert knowledge of kitchen hygiene and food safety

Expert communication skills

Handling emergency situations i.e. having to produce large amounts of extra meals at the last

minute.

Experience of food manufacturing, food production, as well as restaurant and catering work

environments.

Ability to foresee and recognize potential problems before they occur and to plan for them

accordingly.

Creativity, Leadership Skills, Hand-Eye Coordination, Sense of Taste and Smell, Time

Management, Business Acumen

PROFESSIONAL E X P E R I E N C E

Date of birth

Marital StatusMitlitry serviceEducation:

Language

CERTIFICATIONS &

MEMBERSHIPS

*2015 – Present Executive sous pastry chef

Coral Sea Senseatori 5*Hotel Sharm El Sheikh team opening

Conducting regular staff performance reviews and taking appropriate action to rectify any

deficiencies.

Overseeing the kitchen staff

Look into the production of baked goods

Decorating the pastries and desserts and making them attractive

Preparing the budgets according to the supplies and sales

Initiates requisitions of food stuff and kitchen supplies based on estimated food

consumption.

Maintaining the inventory and cost control by planning menus with quality ingredients

within the budgetary restrictions

Making sure that all food which is presented to clientele is done so in a timely manner and in

the correct sequence.

Giving both positive and negative feedback to kitchen staff on a daily basis.

Providing appropriate training for all members of staff.

Ensuring that all cleaning rotes duties are carried out properly and those relevant

administrative records are updated.

Checking quantity and quality of food received from suppliers, and then writing food cost

reports for senior managers.

Processing invoices on a weekly basis and ensuring that any outstanding bills are paid in full

and on time.

Developing and maintain good working relationships throughout the catering team.

*2011 - 2014 Pastry Chef

Coral Sea Senseatori 5*Hotel Sharm El Sheikh team opening

Create and prepare desserts in accordance with the existent menus;

Create and bake breads to accompany different meals in restaurants;

Decorate cakes and baked goods according to requirements;

Plate desserts for serving;

Pair recommended desserts with appropriate wines, cocktails, non-alcoholic drinks, etc.

Create cheese plateaus to complement a meal;

Creates baked goods for specific diets (gluten free, sugar free, diabetes-friendly, etc.);

Inspect the quality of the ingredients and measure them for specific recipes;

Talk to suppliers and choose the ingredients needed for desserts and other baked goods;

Establish a budget for ingredient purchase;

Ensure that the kitchen equipment is in good conditions and meets all requirements;

Organize the kitchen staff and supervise while working;

Train the kitchen staff to meet imposed standards;

Hire necessary personnel so that the kitchen functions smoothly;

Courses & Training

ISO 14001, ISO 9001, ISO 22000

International Organization for Standardization

American chamber, development manager

skills , October 20014

Strategic management 2012

Certified hospitality department trainer

Food safety risk management 2011

Hospitality leadership skills development 2011

Basic food hygiene training course by

CRISTAL(A check Safty first company)2008

Certificate of Achievement (Marketing Is Every

Body's Job) By The Ministry of Tourism, The

Egyptian Tourism federation and The

Egyptian Hotel Association2010

Hospitality Department trainer(American Hotel

& lodging Educational institute)

By ministry of Tourism and Egyptian Tourism

Federation 2009

Supervisory & leadership skills 2006

HACCP in practice training course by SGS

2006

Essential Skills Course ( Marriott hotel )

Award

Silver medal in plated main course 1/4/2015

HOTEX international

Bronze medal in plated dessert 10/5/2010

Egyptian chefs association

Gold medal in plated dessert 24/1/2010

completion via ministry of tourism

Bronze medal in plated dessert 12/3/2008

Egyptian chefs association

Bronze medal in petit four with showpiece

12/3/2008 Egyptian chefs association

Bronze medal in decorative showpiece

12/3/2008 Egyptian chefs association

Merit Certificate (National Salon Culinary For

Plated Desserts and show pieces

Pic of my work

Organizes and conducts tasting sessions for the waiting staff and for potential clients when

the situation requires it;

Cleans the equipment and utensils and maintains the kitchen clean and in good order for

proper functioning.

2007 - 2010 pastry chef

SUNRISE Resorts 5* Sharm El Sheikh

• Assist in operating commercial cooking equipment such as stoves, cookers, ovens and fryers

• Make sure that food supplies are stored properly and used resourcefully

• Ensure that food items are properly rotated in refrigerators and any near expiry ones are dealt

with according to the restaurant’s policies

• Help chefs in cooking activities by providing input and managing work

• Set up food stations by following chef’s orders

• Make sure that recipes are followed properly during food preparation and cooking time

• Handle portion control requirements and presentation standards

• Arrange food items aesthetically on serving plates

• Make sure that the kitchen is clean and organized at all times

• Ensure that best food practices and kitchen hygiene protocols are adhered to

• Provide guidance to kitchen staff in upholding high culinary standards

• Assist chef in developing menus and provide suggestions for alternates such as sauces and levels

of spice for each entrée

• Make sure that all leftover food is stored properly

• Assist in checking food deliveries for both quantity and quality standards

• Provide input into stock rotation activities and make sure that food inventory is in check

• Learn and employ the basics of food aesthetics in sync with the restaurant’s set instructions

• Maintain a “clean as you go” work ethic

* 2005 - 2007 Pastry chef

CORAL SEA oriental Resort 5* Sharm El Sheikh

* 2004 – 2005 Pastry chef

SONESTA Beach Resort 5* TABA

* 2003-2004 Pastry chef

The Raouf Hotels International, 5* Sharm El Sheikh opening team

* Feb 2003- Jun 2004 Pastry chef

Aida Verdi Resort & Leisure Park, 5* (Steigenberger Middle East) hurghada

* Sep 2002- January 2003 Pastry chef

*Hilton plaza El Nour, 5* Hurghada

*2000- 2002 Pastry chef

Marriot Beach Hotel, 5* hurghada

*1999- 2000 demi chef de parties

The Grand Resort Hotel, 5* hurghada

*May 1999- December 2000 demi chef de parties

Paradisio L.T. I Beach Hotel, 5*Hurghada

*January 1999- April 1999 demi chef de parties

L.I.T SONESTA Paradisio Beach Resort, 5*Hurghada

*May 1998- November 1998 1st commis

El Gouna SONESTA Paradisio Beach Resort, 5*Hurghada

*1997- 1998 2nd commis

Golden Five Hotel, 5* Hurghada

*1996- 1997 2nd commis

The Grand Hotel Resort, 5*Hurghada

*REFERENCES Available on request