Experience

Butlers & Co. & Butlers Bakery
• Food and Beverage Services
• 1 - 100 Employee
• Executive Chef

  • Dec 2020 - Present


Marriott International

• United States
• Hospitality
• 700 & Above Employee

• Senior Sous Chef

  • 2019 - 2021

  Responsibilities: Develop new menu options based on seasonal changes and customer demand. Assist with the preparation and planning of meal designs. Ensure that kitchen activities operate in a timely manner. Resolve customer problems and concerns personally. Monitor and record inventory, and if necessary, order new supplies. Provide support to junior kitchen employees with various tasks including line cooking, food preparation, and dish plating. Recruit and train new kitchen employees to meet restaurant and kitchen standards. Create schedules for kitchen employees and evaluate their performance. Adhere to and implement sanitation regulations and safety regulations. Manage the kitchen team in the executive chef's absence. Show less



Emaar Hospitality Group

• United Arab Emirates
• Hospitality
• 700 & Above Employee

• Sous Chef

  • 2018 - 2019

  Responsibilities : Developing unique and cuisine-appropriate menus Collaborating with the Restaurant Manager to set item prices Staying current on developing trends in the restaurant industry Maintaining the kitchen and surrounding areas in conditions that meet the company standards and health code regulations Monitoring inventory and purchasing supplies and food from approved vendors Hiring, training and supervising kitchen staff Assisting and directing kitchen staff in meal preparation, creation, plating and delivery Identifying and introducing new culinary techniques Preparing meals and completing prep support as needed Show less



Speak Easy Restaurant

• United States
• Hospitality
• 1 - 100 Employee

• Executive Chef

  • 2017 - 2018

  Responsibilities : Menu development and research development Menu engineering and optimisation Developing unique and cuisine-appropriate menus Collaborating with the Restaurant Manager to set item prices Staying current on developing trends in the restaurant industry Maintaining the kitchen and surrounding areas in conditions that meet the company standards and health code regulations Monitoring inventory and purchasing supplies and food from approved vendors Hiring, training and supervising kitchen staff Assisting and directing kitchen staff in meal preparation, creation, plating and delivery Identifying and introducing new culinary techniques Preparing meals and completing prep support as needed Show less



Radisson BLU Hotel, Cairo Heliopolis

• Sous Chef

  • 2016 - 2017

  A Sous Chef reports directly to the Executive Chef. The role is made up of many varying responsibilities including: Directing the food preparation process and delegating tasks Cooking and preparing high quality dishes Assisting the Head Chef to create menu items, recipes and develop dishes Supervising all kitchen stations Supervising, motivating and working closely with other Chefs of all levels Being responsible for health and safety Being responsible for food hygiene practices Ensuring food quality and excellent standards are maintained for all dishes created Assisting with determining food inventory needs, stocking and ordering Ensuring the kitchen meets all regulations including sanitary and food safety guidelines Show less



Nevada Restaurant Association

• United States
• Restaurants
• 1 - 100 Employee

• Executive Chef

  • 2013 - 2014

  Responsibilities : Create the menu for the restaurant Define menu concepts and update dishes. Choosing the key ingredients for dishes on various menu types. Staff hiring, management, and problem-solving. Performing administrative duties, including meeting with vendors and ordering supplies. Overseeing kitchen equipment purchases, repairs, and ordering restaurant kitchen cleaning supplies. Responsibilities : Create the menu for the restaurant Define menu concepts and update dishes. Choosing the key ingredients for dishes on various menu types. Staff hiring, management, and problem-solving. Performing administrative duties, including meeting with vendors and ordering supplies. Overseeing kitchen equipment purchases, repairs, and ordering restaurant kitchen cleaning supplies.



Hilton Hurghada Resort

• Egypt
• Hospitality
• 1 - 100 Employee

• Sous Chef

  • 2012 - 2013

  The Hilton Hurghada Plaza is a deluxe five-star hotel situated on Hurghada bay, 224 rooms. It offers the ultra all inclusive meal plans. Responsibilities:- Responsible of 8 outlets.Help in the preparation and design of all food and drinks menusProduce high quality plates both design and taste wiseEnsure that the kitchen operates in a timely way that meets our quality standardsFill in for the Executive Chef in planning and directing food preparation when necessaryResourcefully solve any issues that arise and seize control of any problematic situationManage and train kitchen staff, establish working schedule and assess staff’s performanceOrder supplies to stock inventory appropriatelyComply with and enforce sanitation regulations and safety standardsMaintain a positive and professional approach with coworkers and customers Show less

• Junior Sous Chef

  • 2007 - 2012

  The Hilton Hurghada Plaza is a deluxe five-star hotel situated on Hurghada bay, 224 rooms. It offers the ultra all inclusive meal plans. Responsibilities:Supporting the head chef or executive chef in the general running of the kitchen.Managing the kitchen staff, including setting the rota, and handling disciplinary and HR issues in the absence of the head chef.Leading a team of chefs in cooking and preparing meals, including checking food quality and overseeing cooking techniques.Taking responsibility for more technical elements of cuisine.Training junior chefs.Onboarding new employees.Designing / helping the head chef to create food and drink menus.Working within specified budgets.Ensuring the kitchen meets high standards of quality.Completing food hygiene documents to comply with the law and writing environmental health reports when necessary.Establishing strong relationships with staff in other areas of the business, including managers and front of house teams.Deputising for the head chef in their absence.Being the voice of the kitchen when communicating with waiters and bar staff.Ordering supplies and negotiating with suppliers.Managing inventory and keeping control of stock.Organising produce and ensuring strict adherence to food hygiene regulations.Supervising all food preparation. Show less

• Chef De Partie

  • 2005 - 2007

  I was working with Chef / Essam El Sayed i was helping to maintain the following Plan and execute menus in collaboration with other colleaguesEnsure adequacy of supplies at all timesPlace orders in a timely mannerManage ingredients that should be frequently available on a daily basisFollow the directions of the executive and sous chefSuggest new ways of presentation of dishesSuggest new rules and procedures for optimising the cooking processGive attention productivity of the kitchen such as speed and food qualityEnsure adherence to all relevant health, safety and hygiene standardsCollaborate with other colleagues and seniors Show less


Hilton Hotels & Resorts
• United States
• Hospitality
• 700 & Above Employee
• Demi Chef De Partie

  • 1999 - 2001