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    Mostafa Abass

    الشيف العمومى
    Radisson Blu
    Location:
    Egypt
    Education:
    Bachelor's degree, Tourism
    Experience:
    28 years, 1 month

    Work Experience

    What's your work experience? Your experience is one of the most important sections in a CV.
    List all relevant responsibilities, skills, projects, and achievements against each role.  If you're a fresh grad, you can add any volunteer work or any internship you've done before.
    Add Experience

    الشيف العمومى

    at Radisson Blu
    October 1987
    To October 2013
    Egypt - Sharm el Sheikh
    الشيف العمومى
    المسؤل عن اعداد وتجهيز قوائم الطعام بما فيها التأكد من اسعاد النزلاء

    Executive Chef

    at Radisson Blu
    October 1986
    To October 2013
    Egypt - Sharm el Sheikh
    Imaginative and creative with excellent presentation focus to find
    always the best ingredients in order to get the best result
    Extensive all Carte, room service, banquet and catering menu
    development skills. Maintain quality of food product and ensure
    consistency in service standards. knowledge of regional national
    and international trends in F&B to keep menus current
    Proficient in daily operations including purchasing, receiving,
    accounts payable, inventory, and food cost controls. Knowledge of
    revenue management. Teach suggestive selling techniques.
    Strong abilities in budget preparation. Developing and monitoring
    annual f&b business and marketing plans. Control all major
    operating expenses that determine departmental profit and loss.
    Analyze performance indicators that measure productivity and
    efficiency. Work to support team goals. Time measurements thatindicate effectiveness of action plans. Support and make
    recommendations for ongoing business initiatives. Plenty of
    determination, drive and creativity to pull team together and continue
    to motivate and develop them. Demonstrate team building
    experience. Abilities to inspire, train, and develop people for
    promotion. Experience training and cross-training employees. Very
    well organized. Experience standardizing recipes, plating
    instructions, and costing. Solid track record managing multiple
    kitchens. Ability to manage change effectively. Instill a calm,
    organized approach in all situations. Excellent time management
    skills. Creative problem solving skills.

    Executive Chef

    at Radisson Blu
    February 1995
    To October 2013
    Egypt - Sharm el Sheikh
    Accomplished Executive Chef with strong combination of culinary experience and management skills:
    Proficient in daily operations including purchasing, receiving, accounts payable, inventory and food cost
    controls. Extensive experience in food preparation and kitchen, banquet, a la carte operations for leading
    hotels, resorts, and catering on both medium and large size of properties. Maintain quality of food product
    and ensure consistency in service standards. Maintain and promote a diverse workforce. Control all major
    operating expenses that determine departmental profit and loss. Administrate and maintain an effective
    HACCP and food safety program

    Executive Chef

    at Radisson Blu
    October 2012
    To October 2013
    Egypt - Sharm el Sheikh
    Accomplished Executive Chef with strong combination of culinary experience and management skills:
    Proficient in daily operations including purchasing, receiving, accounts payable, inventory and food cost
    controls. Extensive experience in food preparation and kitchen, banquet, a la carte operations for leading
    hotels, resorts, and catering on both medium and large size of properties. Maintain quality of food product
    and ensure consistency in service standards. Maintain and promote a diverse workforce. Control all major
    operating expenses that determine departmental profit and loss. Administrate and maintain an effective
    HACCP and food safety program

    EXECUTIVE CHEF

    at Radisson Blu Resort and Hotel Sharm El Sheikh
    October 2012
    To October 2013
    Egypt - Sharm el Sheikh
    Radisson Blu Resort and Hotel Sharm El Sheikh: Oct.2012 - Oct.2013
    www.radissonblu.com/resort-sharmelsheikh mostafa.
    EXECUTIVE CHEF: 331 Standard, Marine and suits, 5outlet, 3meeting rooms, Kitchen. Established menu and directed food preparation culinary team supervision, food inventory control,
    Production, area plan for delivery of high quality, unique meals for the dining rooms, builds a unique
    culinary team to meet the guest expectation; refresh and re implement Radisson Blu SOP.
    Mobile: +2 010 187 285 64 ● ●

    EXECUTIVE CHEF

    at Gemma Resort
    January 2011
    To January 2012
    France
    Gemma Resort - Marsa Alam - Red Sea - Egypt www.gemmaresort.com Seb.2011- Seb.2012
    EXECUTIVE CHEF: 330 Family and Deluxe and Royal rooms and suites, 4 outlets, 01 meeting rooms
    Kitchen. Established menu and directed food preparation culinary team supervision, food inventory control,
    production area plan for delivery of high quality, unique meals for the dining rooms, build a unique
    culinary team to met the guest expectation.

    Saudia Arabia for Haj

    EXECUTIVE CHEF

    at Sunrsie
    September 2010
    To June 2011
    Egypt - Sharm el Sheikh
    Sunrsie Select Diamond Beach Resort, Sharm El Sheikh, Egypt Sept.2010- Jun 2011
    EXECUTIVE CHEF: 430 rooms, 4 outlets, 01 meeting rooms
    Kitchen. Established menu and directed food preparation culinary team supervision, food inventory control,
    production area plan for delivery of high quality, unique meals for the dining rooms, build a unique
    culinary team to met the guest expectation.

    Visit at www.sunrisehotels-egypt.com moustafa-ehotels-egypt.com

    EXECUTIVE CHEF

    at NOUBIAN ISLAND HOTEL
    October 2009
    To September 2010
    Egypt - Sharm el Sheikh
    NOUBIAN ISLAND HOTEL, Sharm El Sheikh, Egypt Oct.2009 - Sept.2010
    EXECUTIVE CHEF: 480 rooms, 5 outlets, 01 meeting rooms
    kitchen. Established menu and directed food preparation culinary team supervision, food inventory control,
    production area plan for delivery of high quality, unique meals for the dining rooms, banquets, and holiday
    events. Visit at

    www.legendmanagement.net f&

    Lead operations of 600, 000 covers

    at Marriott
    January 2007
    To January 2009
    Egypt - Sharm el Sheikh
    MARRIOTT RENAISSANCE GOLDEN VIEW BEACH, Sharm El Sheikh, Egypt Seb.2007 -Seb 2009

    EXECUTIVE SOUS CHEF: 381 rooms, 6 outlets, 3 meetings rooms - Lead operations of 600, 000 covers / year
    Completed management of hotel kitchen, serving a la carte, set menu, breakfast, banquet menu and production, room service menu and daily shop development, Cost control, Menu planning, sanitation, daily
    supervision of special event, theme nights and outlets. restaurant kitchen. Established menu and directed
    food preparation culinary team supervision, food inventory control, production area plan for delivery of high quality, unique meals for the dining rooms, banquets, and holiday events. Maintain the 'Marriott
    Brand Standard' in operations. Visit at http://www.renaissancehotels.com

    Executive Chef Charge Of Food and Beverage Established

    at MY HOTELS RESORTS KENYA MALENDI & Monrovia Liberia
    May 2005
    To August 2007
    Liberia
    MY HOTELS RESORTS KENYA MALENDI & Monrovia Liberia May 2005 - Aug 2007,

    Executive Chef Charge Of Food and Beverage Established menu and directed food preparation culinary
    team supervision, food inventory control, production area plan for delivery of high quality, unique meals for the dining rooms, banquets, and holiday events. Maintain the MY HOTEL Standard' in operations.
    Visit at www.myhotelsresorts.com

    Executive Sous Chef 28 Outlets, 1500 rooms

    at Domina Coral Bay
    February 1995
    To April 2005
    Egypt
    Domina Coral Bay, Sharm El Sheikh, Egypt Feb 1995 - Apr 2005,
    Executive Sous Chef 28 Outlets, 1500 rooms, 5 different categories of Domina hotels in one resort: Oversaw all kitchen operations in high - volume setting, including quality, execution, and financial
    responsibility.
    Assist The REGIONAL Chef: Prepared of Budget, Domina Hotels & Resort's 'Corporate F&B' online
    established and daily refreshed. Set up the SOP, training & operational manual, job description, various
    Mobile: +2 010 187 285 64 ● mostafabass@hotmail.commostafabass@gmail.com
    documents implemented for corporate office as well each property. Counseling on international culinary
    standards: i.e. training, purchasing procedure and other related service. Visit at www.dominahotelsresorts.com / www.domina.it

    Chef Gar

    at Helnan, Egypt
    March 1994
    To February 1995
    Egypt - Sharm el Sheikh
    Helnan, Nuweba, Egypt Mar 1994 - Feb 1995,

    Chef Gar de Manger In charge of all the aspects of the Cold Kitchen in Buffets, a la Carte Restaurants and special events. Displaying Carved Vegetables and Fruits.

    Comme 1

    at HELNAN MARINA SHARM HOTEL
    October 1990
    To March 1994
    Egypt - Sharm el Sheikh
    HELNAN MARINA SHARM HOTEL, Sharm El Sheikh, Egypt Oct 1990 - Mar 1994
    1st Commis at

    2nd Commis

    at EGYPTIAN HOTELS SHEPHERD CAIRO EGYPT
    October 1989
    To October 1990
    Egypt - Cairo
    EGYPTIAN HOTELS SHEPHERD CAIRO EGYPT Oct -1989 - Oct 1990
    2nd Commis

    3rd Commis

    at OBEROI MINA HOUSE HOTEL
    September 1985
    To April 1987
    Egypt - Cairo
    OBEROI MINA HOUSE HOTEL, CAIRO, EGYPT Sep 1985-Apr 1987
    3rd Commis at

    Extra years of experience not listed above:  None  

    Education

    What's your educational background?
    Let employers know more about your education; remember, be clear and concise.

    Bachelor's degree, Tourism

    at Bachelor Tourism University
    Monofia Univeresty, Egypt
    January 1994
    Graduated Of Bachelor Tourism Monofia University 1991 - 1994,
    HOTEL AND RESTAURANT MANAGEMENT: Majority included food costing, Food service sanitation,
    nutrition, and menu planning &designing, Forecasting, budgeting, and labor management

    High school or equivalent, Account

    at High School of Accounting
    Egypt - Cairo
    May 1986
    Graduated at High School of Accounting, Zagazeg, Egypt, 1984 - 1986,

    Languages

    Do you speak more than one language?
    For some jobs, fluency in one or more foreign languages is a plus, so add your language skills to get better results.
    Italian
    Intermediate
    English
    Intermediate

    Memberships

    Are you a member in any organization or professional club?
    Your professional memberships provide an informative signal about your career aspirations, so add them!
    ship of Italian Chefs Association
    Member
    Gold Member of Egyptian Chefs Association
    Member

    Hobbies and Interests

    Share your hobbies and interests so employers can know more about you.
    Help employers know more about you by looking at your hobbies and interests
    Reading and Meditation
    knowledgeable and self confident , keep myself updated about all the events my job and my private life needed