Executive chef
Crowne Plaza
Total years of experience :21 years, 4 Months
Managed the kitchen of a 5 stars luxury hotel of 250 rooms, 5 food and beverage outlets including an Asian and Moroccan restaurant, outside catering, banquet , room service & main restaurant offering international cuisine.
May 2012 to May 2013, reported to GM : Mr. Adel Al Mahboob
June 2013 till present reported to GM : Mr. Jean Bou Mansour
Pre-opening and opening of a top class hotel with a gastronomic restaurant, a VIP room, a conference room with 120 seats, in charge of the kitchen and managing the F&B team.
Reporting to general manager: Mr. Joel Charpentier
Reasons for leaving: Difficult situation of leaving
Managed the kitchen of a 5 stars luxury resort of 500 rooms, 5 food and beverage outlets including a French, Lebanese and Italian restaurant, banquet & room service offering international cuisine, serving daily up to 2000 covers.
Reported to general manager: Mr. Hisham Abdel Aziz
Reasons for leaving: Egyptian revolution
Managed the quality of food at the commissary and supervising the outlets of 4 chains of restaurants (casual dining with sushi corner, Asian restaurant, oriental restaurants and burger restaurants, plus a catering.
Reporting to CEO: Mr. Omar Fathy
Reasons for leaving: Critical financial situation
Managed the kitchens of a 5 stars luxury hotel & resort of 230 rooms with 4 food and beverage outlets, including an Italian restaurant, main restaurant, oriental dishes and Thai corner at open-air terrace, swimming pool restaurant a large banquet room of 400 pax capacity & 7 meeting rooms.
Reporting to Director of operation: Mr. Raouf Abdel Rahman
Reasons for leaving: End of 1 year contract & interesting job offer
Managed the kitchens of a 5 stars luxury hotel with 400 rooms plus 100 villas, 5 food and beverage outlets, (including a main restaurant,
Tex Mex, Italian Restaurant, swimming pool restaurant, room service and a banquet room), offering international cuisine, serving daily 1800 covers.
Reporting to Director of operation: Mr. Raed Rabieh
Reasons for leaving: Company transfer to Pyramids Golf Hilton
Managed the kitchens of a 5 stars luxury hotel with 360 rooms and
4 food and beverage outlets, including a prestigious convention center of 1200 dining capacity offering international cuisine and innovative flower’s cuisine.
Served successfully catering functions up to 3000 covers.
Reporting to the General Manager: Mr. Amr Kallini
Reasons for leaving: Signed interesting contract with Fairmont Makkah
Managed my own restaurant of 60 seats offering a new concept of Mediterranean cuisine based on cooking and presenting mainly all dishes wrapped in baking paper.
Reasons for leaving: Unfortunately the project started in the same time of Iraq war & the business in the all area was down and not enough to sustain.
Set up of the new quality control department inside the commissary of the fast food chain Al Tazaj (50 restaurants around the world).
Pre-opening and opening of 4 tourism projects on the red sea.
Reported to the chairman: Sheikh Tarek Fakieh
Reasons for leaving: Decision to open my own restaurant
Managed the kitchens of a 5 stars hotel property of 900 rooms with 10 food and beverage outlets with a team of 150 chefs including a busy banquet and conference room, Chinese restaurant, fine dining room, room service, main
Restaurant, pastry shop, night club, pool.
Reported to the food and beverage: Mr. Markus Kraus
Reasons for leaving: Very interesting job offer from Hilton Makkah owner
Pre-opening and opening of a 5 stars hotel property of 650 rooms with 5 Food and beverage outlets including a fine dining restaurant.
Assumed the F&B manager duties during the pre-opening phase.
Reported to the general manager: Mr. Omar Gamil
Reasons for leaving: Company transfer (to Hilton Ramses)
Managed the kitchens of a 5 stars luxury hotel with 160 rooms and
2 food and beverage outlets, including catering airport.
Hotel and restaurant management