Hany Shaalan

Executive Chef at Baky Hospitality
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Contact Information
us****@****om
(386) 825-5501
Location
Egypt, EG
Languages
  • English Full professional proficiency
  • Arabic Native or bilingual proficiency
Skills

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Bio

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Credentials

  • F&B skills
    Ministry of Tourism, Egypt
  • HACCP training
    Ministry of Tourism, Egypt

Experience

  • Baky Hospitality
    • Egypt
    • Hospitality
    • 1 - 100 Employee
    • Executive Chef
      • Sep 2015 - Present

      Executive chef Kazoku &shinko&lexies. Executive chef Kazoku &shinko&lexies.

  • Little Buddha Sharm
    • Restaurants
    • 1 - 100 Employee
    • Executive Chef
      • May 2015 - Present

      • Executive Chef for Little Buddha restaurant (Sharm el Sheikh and Hurghada) serving Asian and French fusion cuisine with a capacity of 200 covers. • In charge of the 24 hours Room Service of Tropitel Naama Bay Sharm el Sheikh and Hurghada • Hire, train, and direct over 50 cooks/chefs. • Plan menu, assure quality control, and minimize waste. • Executive Chef for Little Buddha restaurant (Sharm el Sheikh and Hurghada) serving Asian and French fusion cuisine with a capacity of 200 covers. • In charge of the 24 hours Room Service of Tropitel Naama Bay Sharm el Sheikh and Hurghada • Hire, train, and direct over 50 cooks/chefs. • Plan menu, assure quality control, and minimize waste.

  • Stella di Mare
    • Germany
    • 1 - 100 Employee
    • Sous Chef
      • 2011 - 2012

      • Supervised over 20 cooks/chefs. • Managed back house operations. • Assisted Executive Chef to create new menus and International dishes • Supervised over 20 cooks/chefs. • Managed back house operations. • Assisted Executive Chef to create new menus and International dishes

    • Chef de Partie
      • 2007 - 2011

      • Training and direct over 15 cooks • Preparing menus, cost control and supervising food quality • Training and direct over 15 cooks • Preparing menus, cost control and supervising food quality

  • Sheraton
    • Hospitality
    • 1 - 100 Employee
    • Chef de Partie
      • 2006 - 2007

      TASK FORCE - In charge of the Oriental Cuisine during the FIFA World Cup 2006 Supervising a team of 10 cooks. TASK FORCE - In charge of the Oriental Cuisine during the FIFA World Cup 2006 Supervising a team of 10 cooks.

  • Emirates Palace
    • United Arab Emirates
    • 1 - 100 Employee
    • Chef de Partie
      • 2004 - 2006

      • Responsible for the Italian and Oriental Cuisine. • Working as Chef for high profile guests. • Responsible for the Italian and Oriental Cuisine. • Working as Chef for high profile guests.

    • Demi-Chef
      • 2002 - 2004

      • Assistant to the Chef de Partie • Supervising food quality. • Assistant to the Chef de Partie • Supervising food quality.

  • Sofitel Cairo El Gezirah
    • Egypt
    • Hospitality
    • 1 - 100 Employee
    • Second Commis
      • 1997 - 2002

      • Under the supervision of the Demi-Chef (Garde de Mange) • Under the supervision of the Demi-Chef (Garde de Mange)

Education

  • Culinary school
    Culinary Arts, Kitchen
    2006 - 2008
  • Faculty of Languages and Translation, Cairo
    Associate's Degree, English Language and Literature/Letters
  • Cairo University
    Master's degree

Community

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