adel atta metry

Executive chef Palma beach Resort umm el qwien at Palma beach Resort

• United Arab Emirates - Umm Al Quwain
• My current job since August 2022

Executive chef in charge for All F&B

Executive Chef at Carawan Al Fahad Hotel Riyadh, Saudi Arabia

• Saudi Arabia - Riyadh
• February 2019 to May 2020

 Responsibility to maintain outstanding hygiene condition
 Provide training and report on progress of performance
 Supervises food production and allocate work effectively
 Controls cost by minimizing spoilage, waste, proper storage and exercising
 Observes, test the food being produced, and samples the food during

Executive Chef at Stella Di Mare Sea Club Hotel

• Egypt - Suez
• April 2017 to September 2018

Fully Responsible for the kitchen & Stewarding department and staff recruitment
Facilities: 4* hotel, with 238 rooms, 2 F&B outlets & 06 banquet facilities for up to 1200 guests

General Manager
Responsibilities:  Leading a team of 45
 Responsibility to maintain outstanding hygiene condition
 Provide training and report on progress of performance
 Supervises food production and allocate work effectively
 Controls cost by minimizing spoilage, waste, proper storage and exercising
 Observes, test the food being produced, and samples the food during
Achievements:  supported training and development within your team and created a professional Chefs with my team members
Reason to move on: building a new team, implemented my 27 years’ experience as Kitchen chef in ensuring a successful opening, career development, new challenge, and headhunted, promotion, better career prospects.

Executive Chef at Oriental Resort Sharm El Sheikh

• Egypt - Sharm el Sheikh
• January 2014 to September 2015

Fully Responsible for the kitchen & Stewarding department and staff recruitment
Facilities: 5* hotel, with 380 rooms, 04 F&B outlets
Website www.oriental-resorts.com
Reporting to: General Manager
Responsibilities:  Leading a team of 40
 Responsibility to maintain outstanding hygiene condition
 Provide training and report on progress of performance
 Supervises food production and allocate work effectively
 Controls cost by minimizing spoilage, waste, proper storage and exercising
 Observes, test the food being produced, and samples the food during
Achievements:  supported training and development within your team and created a professional Chefs with my team members
Reason to move on: building a new team, implemented my 26 years’ experience as Kitchen chef in ensuring a successful opening, career development, new challenge, and headhunted, promotion, better career prospects.

Executive Chef at coral sea Management hothel & Nile Crousess Egypt

• Egypt - Sharm el Sheikh
• June 2005 to July 2013

SOINER Sous chef at HILTON LONG BEACH RESORT HURGHADA

• Egypt - Hurghada
• July 2003 to June 2004

Facilities: 5* hotel, with 980 rooms, 9 F&B outlets & banquet facilities
for up to 700 guests
Website: www.hiltonlongbeachresort.eg.com
Reporting to: Executive Chef
Responsibilities:  Leading a team of 30
 Responsibility to maintain outstanding hygiene condition
 Provide training and report on progress of performance
 Supervises food production and allocate work effectively
 Controls cost by minimizing spoilage, waste, proper storage and exercising
 Observes, test the food being produced, and samples the food during
Achievements:  supported training and development within your team and created an Sous Chef with one of my team members
Reason to move on: building a new team, implemented my 20 years’ experience as an Kitchen chef in ensuring a successful opening, career development, new challenge, headhunted, promotion, better career prospects

Sous Chef at Sheraton Miramar El Gouna-HURGHADA

• Egypt - El Gouna
• September 1998 to June 2002

Facilities: 5* hotel, with 450 rooms, 9 F&B outlets & banquet facilities for up to 700 guests
Website: www.sheraton montazah.com
Reporting to: Executive Chef
Responsibilities:  Leading a team of 30
 Responsibility to maintain outstanding hygiene condition
 Provide training and report on progress of performance
 Supervises food production and allocate work effectively
 Controls cost by minimizing spoilage, waste, proper storage and exercising
 Observes, test the food being produced, and samples the food during
Achievements:  supported training and development within your team and created an Sous Chef with one of my team members
Reason to move on: building a new team, implemented my 15 years’ experience as an Kitchen chef in ensuring a successful opening, career development, new challenge, headhunted, promotion, better career prospects