mohamed hamed

director of kitchen for grand ocean hotel’s 4 hotels

Executive Chef

Executive S. Chef
Grand Nile Tower Hotel 5* managed by Hilton
750 rooms, 9 Outlets, 8 Meeting Rooms 2000 pax per day
la carte, all day restaurant 155 employees
Executive Chef
Novotel Hotel 5*
300 rooms, 3 Outlets, 3 Meeting Rooms 250 pax
a la carte, all day restaurant 2 bars 60 employees

Upgrade menus
menu planning, writing, preparation
Control of goods ordering and food cost
Training of kitchen staff
Monitoring and evaluating the progress of trainees
Through supervision and organization ensure the food is prepared and presented in accordance with the established standards.
Establish food cost & quality control system

Upgrade menus, menu planning, writing, preparation
Control of goods ordering and food cost
Training of kitchen staff
Monitoring and evaluating the progress of trainees

I'm in charge of kitchen operations and overseeing a total of 65 staff.
Daily menu planning, writing, preparation Control and supervise the day to day running of the Kitchen Liaising with all members of the kitchen brigade as well banqueting, purchasing etc. Control of goods ordering and food cost

Culinary Instructor 05. 2010- Present
Egyptian Tourism Federation
Work in the culinary Training Centers project in Egypt

Executive Chef 07.2008 - 04.2010
Safir Hotel Zamalek suites
City hotel in Cairo 5 star hotel 88 suites + 77 Room
I'm in charge of kitchen operations with 2food outlets and overseeing a total of 45 staff.
Daily menu planning, writing, preparation Control and supervise the day to day running of the Kitchen Liaising with all members of the kitchen brigade as well As restaurant, banqueting, purchasing Manger etc. Motivation and team building Control of goods ordering and food cost

The new hotel in the red sea 5 star hotel 700 Room and suites
I’m in charge of kitchen operations with 5 food outlets and overseeing a total of 132 staff.
Daily menu planning, writing, preparation Control and supervise the day to day running of the Kitchen Liaising with all members of the kitchen brigade as well As restaurant, banqueting, purchasing Manger etc. Motivation and team building Control of goods ordering and food cost
Computer literate - As the job role includes preparation of staff rotation and Controlling of quality and Presentation standards Experience of handling high Volume banqueting (as part of the pre-opening team)

I was in charge of kitchen operations with 4 food outlets and overseeing a total of 55 staff. For one year on absent of the Executive chef in the Oberoi and I open Mediterranean fine dining room
Daily menu planning, writing, preparation Control and supervise the day to day running of the Kitchen in the absence of the Executive Chef. Liaising with all members of the kitchen brigade as well As restaurant, banqueting, purchasing
Manger etc. Motivation and team building Control of goods ordering and food cost
Computer literate - As the job role includes preparation of staff rotation and Controlling of quality and Presentation standards Experience (as part of the pre-opening team)

I was charge for 4 food outlets including large seafood dining room and 48 kitchen staff. Duties encompassed daily running of all outlets kitchen, mostly in charge of menu concepts for the fine dining room. (As part of the pre-opening team)

1st Commis 10.96 12.99
Movenpick El Quseir 5 star 350 room's hotel
I was work in the outlets and the cold kitchen,

2nd Commis
Hilton Luxor 5 star the Hotel