Experience

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  Grand circle Travel

  • Executive chef

    • 2005 - 2010

    Head 2 fleets in Egypt for 5 years - 28 kitchen staff members .Head the fleet for three months in Germany – Holland – France in 2007.Executive Chef for restaurant serving Italian, French and Continental cuisine.Planning the set menu items and any specials as well as provide the recipes in most casesHire, train and direct 30 staff (cooks/chefs / fleet staff).Plan menu, assure quality control and minimise waste.Address any complaints which affect the kitchen staff and resolve those issuesCooking lesson and vegetable carving for all clients each trip .

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  Jolley's Travel

  • Executive Chef

    • Dec 1999 - Oct 2003

    EXECUTIVE CHEFSupervised 20 staff (cooks/chefs/fleet staff).Managed back house operations.Performed purchasing function Planning the set menu items and any specials as well as provide the recipes in most casesAddress any complaints which affect the kitchen staff and resolve those issuesSpecializing in Italian and French cuisine.

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  Presidential Nile Cruise

  • Executive Chef

    • Jan 1995 - Jan 1999

    Presidential Nile cruise 5* 1995-1999 EXECUTIVE CHEFManaged 15 people and oversaw production of high-volumeManaged back house operations.Performed purchasing function Planning the set menu items and any specials as well as provide the recipes in most casesAddress any complaints which affect the kitchen staff and resolve those issuesSpecializing in Italian and French cuisine.

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  Abercrombie &Kent , Sun Boat Floating Hotel 5* 1987-1989

  • Egypt

  • Executive Chef

    • Aug 1987 - May 1988
    • Egypt

    Managed 15 people and oversaw production of high-volumeManaged back house operations.Performed purchasing function Planning the set menu items and any specials as well as provide the recipes in most casesAddress any complaints which affect the kitchen staff and resolve those issuesSpecializing in Italian and French cuisine.

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  Etma Four Corners Restaurant -Zamalek-Cairo 1986-1987

  • Cairo- Egypt

  • Chef De partie

    • 1986 - 1987
    • Cairo- Egypt

    In charge of F&B section and monitoring the staff in terms of quality, standards and good serviceResponsible for enhancing the performance of the operationsGuide, monitor and provide staff with instructions and briefingsImplement proper receiving procedures, hygiene and cleanliness standards and appropriate storage of food itemsParticipated in the closing and opening of the kitchenPresented high quality food items in conformity with the Products bible, standards and preparation techniques of the brandContributed towards the permanent maintenance of materials and installations and guarantees their degreasing, cleaning and storingParticipated in the security of the products within F&B unitMaintained the image, concept and products of the brandParticipated in achieving the targets within the brand

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  El Batio Restaurant-Zamalek-Cairo 1984-1985

  • Cairo- Egypt

  • Cook

    • 1984 - 1985
    • Cairo- Egypt

    Prepare all menu items according to quantity menusBake, roast, broil and fry meat, fish and fowlMix and cook specialty dishes and delicate foodsSeason foods by taste test and recipeMaintain records of food used and supply on handFigure food cost and records on daily food cost sheet

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  Egyptian Drilling Company

  • Cairo - Egypt

  • Cook

    • 1983 - 1984
    • Cairo - Egypt

    Prepare all menu items according to quantity menusMix and cook specialty dishes and delicate foodsSeason foods by taste test and recipeMaintain records of food used and supply on handFigure food cost and records on daily food cost sheet

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  Bistro Disa St German Restaurant in Paris-France 1976-1977

  • Paris-France

  • Cook

    • 1976 - 1977
    • Paris-France

    Prepare all menu items according to quantity menusMix and cook specialty dishes and delicate foodsSeason foods by taste test and recipeMaintain records of food used and supply on handFigure food cost and records on daily food cost sheet