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Ibrahim Mohamed, Sous Chef

Ibrahim Mohamed

Sous Chef·Le Meridien Dahab Resort

Egypt

Higher diploma, Cars Engineers

Work experience

Total years of experience: 20 years, 1 months

Sous Chef

June 2023 - Present

Le Meridien Dahab Resort

Dahab, Egypt

June 2023 - Present

• I lead the main kitchen during the Executive Chefs absence and assist with administrative matters.
• I monitor all stations and ensure they are prepared and perform their duties in a clean, efficient, and timely manner before and during each meal so that all food served to the guests is of the highest standard.
• I also prepare the food specified by the head of the kitchen and make sure that all food served to the guests is of the best standard.
• In terms of duties and responsibilities by the companys safety, quality, and environmental standards.
• Creating and supervising healthy food menus.
• Creating and preparing alternative dishes and nutritional solutions for guests suffering from allergies and chronic diseases.
Company industry:
Hospitality & Accomodation
Job role:
Hospitality and Tourism

Sous Chef

June 2023 - Present

Le Meridien Dahab Resor

Dahab, Egypt

June 2023 - Present

• I lead the main kitchen during the Executive Chefs absence and assist with administrative matters.
• I monitor all stations and ensure they are prepared and perform their duties clean, efficient, and timely before and during each meal so that all food served to the guests is of the highest standard.
• Creating and supervising healthy food menus.
• Creating and preparing alternative dishes and nutritional solutions for guests suffering from allergies and chronic diseases.
Company industry:
Hospitality & Accomodation

Sous Chef

February 2021 - May 2023

Cleopatra Luxury Resorts

Hurghada, Egypt

February 2021 - May 2023

• Providing menus and cuisine according to first-class international standards.
• Assist in preparing, cooking, decorating or serving food
• Check the quality of raw or cooked food products to ensure that standards are met.
• Monitor Hygiene practices to ensure that employees follow standards and regulations.
• Organizing healthy and therapeutic menus for guests.
• Check the quantity and quality of products received.
• Order or order food or other supplies needed to ensure efficient operation.
• Supervising or coordinating the activities of chefs or food preparation personnel.
• Inspect supplies, equipment, or work areas to ensure compliance with established standards.
Company industry:
Hospitality & Accomodation
Job role:
Hospitality and Tourism

Executive Chef

January 2020 - March 2023

Hospitality and Service

Riyadh, Saudi Arabia

January 2020 - March 2023

• Plan and compile menus according to pre-determined standards and budgets.
• Implementation, continuous maintenance, and improvement of quality standards.
• Creating healthy food menus.
• Motivating the kitchen staff for excellent service.
Company industry:
Hospitality & Accomodation

Executive Chef

January 2020 - January 2021

Hospitality and Service Company

Riyadh, Saudi Arabia

January 2020 - January 2021

• Responsible for the entire kitchen sector - supervising and coordinating all work in the assigned section and delegating special tasks in the kitchen.
• Responsible for ordering and purchasing food items, as well as cost and budget monitoring and analysis in cooperation with the company manager.
• Plan and compile menus according to pre-determined standards and budgets.
• Implementation, continuous maintenance, and improvement of quality standards.
• Creating healthy food menus.
• Responsibility for adhering to all relevant hygiene (HACCP), safety, and environmental regulations in the kitchen and careful handling of all equipment and machinery.
• Always available as a contact for guests regarding inquiries and complaints.
• Motivating the kitchen staff for excellent service.
Company industry:
Catering, Food Service, & Restaurant
Job role:
Hospitality and Tourism

Executive Chef

January 2018 - December 2019

Golden Night Hotel- Najran

Najran, Saudi Arabia

January 2018 - December 2019

• Responsible for the overall performance and training of all cooks, attendants, and food service participants in the kitchen.
• Responsible for implementing, monitoring, and managing all areas of responsibility by standard operating procedures.
• Actively participate in yield and portion control in conjunction with the Food and Beverage Controller.
• Ensure that food orders are placed by the Hotel Manager/Manager and Food and Beverage Manager, taking into account consumption history and storage schedules.
• Organize comment card meetings with the Centers for Disease Control (CDC) for all chefs.
• Ensure company guidelines for uniform and personal hygiene policies are followed.
• Oversee vacation schedules for management, in close consultation with the F&B Manager.
Company industry:
Hospitality & Accomodation
Job role:
Hospitality and Tourism

Executive Chef

January 2018 - December 2019

Golden Night Hotel

Najran, Saudi Arabia

January 2018 - December 2019

• Responsible for the overall performance and training of all cooks, attendants, and food service participants in the kitchen.
• Actively participate in yield and portion control in conjunction with the Food and Beverage Cost Controller.
• Organize comment card meetings with the Centers for Disease Control (CDC) for all chefs.
• Ensure company guidelines for uniform and personal hygiene policies are followed.
Company industry:
Hospitality & Accomodation

Sous Chef

August 2016 - December 2017

Radisson Blue Hotel

Khobar, Saudi Arabia

August 2016 - December 2017

• Supervise all food preparation and presentation as instructed by the Executive Chef.
• Ensure good nutritional results, together with the Assistant Maître d’hôtel, by monitoring results and implementing new measures to improve them.
• Supervise the preparation of all activities and dishes strictly according to recipes, photos, and guides.
• Preparing and implementing healthy foods.
• Responsible for preparing all special dietary requirements.
• Provide ongoing training, leadership, and guidance on how to keep work areas clean and sanitary.
• I participate in meetings as required: disposition reserves, food production meetings, etc.
• Prepare necessary reports and provide feedback for improvements to the Executive Chef.
Company industry:
Hospitality & Accomodation
Job role:
Hospitality and Tourism

Sous Chef

August 2016 - December 2017

RADISSON BLUE HOTEL

Khobar, Saudi Arabia

August 2016 - December 2017

• Supervise the preparation of all activities and dishes strictly according to recipes, photos and guides.
• Responsible for preparing all special dietary requirements.
• Provide ongoing training, leadership and guidance on how to keep work areas clean and sanitary.
• Participate in meetings as required, disposition reserves, food production meetings, etc.
• Prepare necessary reports and provide feedback for improvements to the Executive Chef.
Company industry:
Hospitality & Accomodation

Executive Chef

February 2014 - June 2016

pasha Bread Restaurant

Riyadh, Saudi Arabia

February 2014 - June 2016

• Responsible for the kitchen area, as well as organizing and managing the replenishment and motivation of kitchen staff company-wide. Other duties as a company executive chef include creating menus and ordering menus according to management specifications.
• Participate in kitchen staffing. Coordinating employees with the human manager.
• Annual leave coverage for chefs.
• I complete orders in cooperation with the company manager, who is the person in charge of the organization that places orders for the delivery of goods in an area and I participate in alternative events. Moreover, professional preparations of daily meals are understood according to the needs of the day by the requirements of the Analysis and Critical Control Points (HACCP) system.
Company industry:
Catering, Food Service, & Restaurant
Job role:
Hospitality and Tourism

Executive Chef

February 2014 - June 2016

Pasha Bread Restauran

Riyadh, Saudi Arabia

February 2014 - June 2016

• Responsible for the kitchen area, as well as organizing and managing the replenishment and motivation of kitchen staff company-wide. Other duties as a company executive chef include creating menus and ordering menus according to management specifications.
• Participate in kitchen staffing. Coordinating employees with the human resources manager.
• Annual leave coverage for chefs.
• I complete orders in cooperation with the company manager, who is the person in charge ofthe organization that places orders for the delivery of goods in an area and I participate in alternative events. Moreover, professional preparations of daily meals are understood according to the needs of the day by the requirements of (HACCP) system.
Company industry:
Hospitality & Accomodation

Sous Chef

March 2012 - January 2014

Jaz Club Fanara and Residence Hotel

Sharm el Sheikh, Egypt

March 2012 - January 2014

• Assist in preparing and designing all food and beverage menus.
• Producing dishes of high quality in terms of presentation and taste.
• Ensure that the kitchen runs quickly and meets the companys quality standards.
• Fill in as Executive Chef in planning and directing food preparation when necessary.
• Solve any problems that arise and control any problematic situation.
• Manage and train kitchen staff, establish a work schedule, and evaluate staff performance.
Company industry:
Hospitality & Accomodation
Job role:
Hospitality and Tourism

Sous Chef

February 2012 - January 2014

Jaz club Fanar

Sharm el Sheikh, Egypt

February 2012 - January 2014

• Assist in preparing and designing all food and beverage menus.
• Producing dishes of high quality in terms of presentation and taste.
• Ensure that the kitchen runs quickly and meets the companys quality standards.
• Fill in as Executive Chef in planning and directing food preparation when necessary.
• Manage and train kitchen staff, establish a work schedule, and evaluate staff performance.
Company industry:
Hospitality & Accomodation

Senior Chef De Partie

January 2011 - March 2012

Stlla Di Mare Hotel

Suez, Egypt

January 2011 - March 2012

• Assist the head chef and sous chef in providing catering service to customers and clients.
• Assist the head chef in covering for the sous chef when on leave.
• Assist in maintaining an efficient ordering system by company policy.
• Assist in maintaining an efficient kitchen record system in line with company policy.
• Manage deliveries and stock rooms in line with company policy.
• Control stock; reduce waste and drive sales.
• Complete all records as directed accurately and promptly.
• Provide efficient and friendly service to customers and serve customers in a timely and efficient manner if required.
Company industry:
Hospitality & Accomodation
Job role:
Hospitality and Tourism

Senior Chef De Partie

February 2011 - January 2012

Stella Di Mare Hotel

Egypt

February 2011 - January 2012

• Assist the head chef and sous chef in providing catering service to customers and clients.
• Assist the head chef in covering for the sous chef when on leave.
• Control stock; reduce waste and drive sales.
• Complete all records as directed accurately and promptly.
Company industry:
Hospitality & Accomodation

Chef De Partie

February 2010 - January 2011

Brayka Bay Resort

Marsa Alam, Egypt

February 2010 - January 2011

• Preparing, cooking, and presenting high-quality dishes within the specialty section.
• Assisting the Head Chef and Sous Chef in creating menu items, and recipes and developing dishes.
• Preparing meat and fish.
• Assisting with the management of health and safety.
• Assisting with the management of food hygiene practices.
• Managing and training any Commis Chefs.
• Monitoring portion and waste control.
• Overseeing the maintenance of kitchen and food safety standards.
Company industry:
Hospitality & Accomodation
Job role:
Hospitality and Tourism

Chef De Partie

February 2010 - January 2011

Brayka Bay Resor

Marsa Alam, Egypt

February 2010 - January 2011

• Preparing, cooking, and presenting high-quality dishes within the specialty section.
• Assisting with the management of health and safety.
• Managing and training any Commis Chefs.
• Monitoring portion and waste control.
• Overseeing the maintenance of kitchen and food safety standards.
Company industry:
Hospitality & Accomodation

Demi Chef De Partie

January 2009 - January 2010

Mirage New Hawaii Hotel

Hurghada, Egypt

January 2009 - January 2010

• Ensure that the quality of food served in all food outlets, including the staff canteen, is to the highest possible standard appropriate for that area.
• Assist with training within the department and attend training courses upon request in line with hotel requirements.
• Cleanliness monitoring - cleaning schedule. Be sure to keep all records of the standards board.
• Standard operating procedures for all dishes are carried out with the assistance of the Chef de Partie.
• Commision training - Preparation of a detailed training program with Chef de Partie, Junior Sous, and Sous Chef.
• Attend all relevant meetings.
• Responsible for inventory control and wastage control according to company standards.
• Help maintain and optimize budgeted food costs.
Company industry:
Hospitality & Accomodation
Job role:
Hospitality and Tourism

Demi Chef De Partie

January 2009 - January 2010

MIRAGE HOTEL

Hurghada, Egypt

January 2009 - January 2010

• Assist with training within the department and attend training courses upon request in line with hotel requirements.
• Cleanliness monitoring - cleaning schedule. Be sure to keep all records of the standards board.
• Standard operating procedures for all dishes are carried out with the assistance ofthe Chef de Partie.
• Attend all relevant meetings.
• Responsible for inventory control and wastage control according to company standards.
Company industry:
Hospitality & Accomodation

1st Commis

April 2006 - December 2009

Renaissance Hotel

Alexandria, Egypt

April 2006 - December 2009

• Preparing meal ingredients, which includes seasoning different meats as well as washing, peeling, and chopping vegetables and fruits.
• Preparing basic salads and sauces as directed by the Chef de Partie.
• Taking inventory of restaurant supplies and notifying the supervisor of low or depleted supplies.
• Discarding all expired and spoiled food items stored in the stock rooms, refrigerators, and freezers.
• Performing basic cleaning duties and ensuring that workstations are properly sanitized.
• Plating and presenting meal items as per the Chef de Partie instructions.
Company industry:
Hospitality & Accomodation

Commis Chef

April 2006 - January 2009

Renaissance Hotel

Alexandria, Egypt

April 2006 - January 2009

• Accurately measuring meal ingredients for the Chef de Partie.
• Preparing meal ingredients, which includes seasoning different meats as well as washing, peeling, and chopping vegetables and fruits.
• Preparing basic salads and sauces as directed by the Chef de Partie.
• Receiving deliveries and verifying that all ordered items have been delivered and are of good quality.
• Taking inventory of restaurant supplies and notifying the supervisor of low or depleted supplies.
• Discarding all expired and spoiled food items stored in the stock rooms, refrigerators, and freezers.
• Performing basic cleaning duties and ensuring that workstations are properly sanitized.
• Plating and presenting meal items as per the Chef de Partie instructions.
Company industry:
Hospitality & Accomodation
Job role:
Hospitality and Tourism

Education

Kafr El-Sheikh Advanced Industrial Technical School, the 5 Years System

June 2024

June 2024

Higher diploma, Cars Engineers

Egypt

GPA (percentage): 85%

GPA (percentage): 85%

Cars Engineers

Kafr El-Sheikh Advanced Industrial Technical School

January 2009

January 2009

Diploma, Advanced Diploma in Automotive Engineering

Egypt

Skills

Menu Development
Expert
Menu Development
Expert
Management
Expert
Management
Expert
Food Safety
Expert
Food Safety
Expert
HACCP
Expert
HACCP
Expert
Cooking
Expert
Cooking
Expert
COOPERATION
Expert
COOPERATION
Expert
restaurants management
Expert
restaurants management
Expert
Adobe Photoshop
Intermediate
Adobe Photoshop
Intermediate
Wordpress
Expert
Wordpress
Expert
INVENTORY CONTROL
Expert
INVENTORY CONTROL
Expert
FOOD PREPARATION
Expert
FOOD PREPARATION
Expert
MANAGEMENT
Expert
MANAGEMENT
Expert
HOSPITALITY
Expert
HOSPITALITY
Expert
RECIPES
Expert
RECIPES
Expert
WORKSTATIONS
Expert
WORKSTATIONS
Expert
PLANNING
Expert
PLANNING
Expert
HYGIENE
Expert
HYGIENE
Expert
SEASONING
Expert
SEASONING
Expert
pastry
Intermediate
pastry
Intermediate
menu development
Expert
menu development
Expert
marketing
Expert
marketing
Expert
photography
Intermediate
photography
Intermediate
arabic
Expert
arabic
Expert
Graphite Drawing and Wax, Wood and Vegetables Carving
Expert
Graphite Drawing and Wax, Wood and Vegetables Carving
Expert
Creativity
Expert
Creativity
Expert
Hard Working
Expert
Hard Working
Expert
Facebook for Business Advertising
Expert
Facebook for Business Advertising
Expert

Social profiles

Facebook
Facebook
facebook.com/chefibrahem.mohamed.9

Languages

English
Expert

Memberships

Egyptian Chefs Association

Member Ship

January 2005

Golden Falcons Culinary Association

President

July 2020

Training and Certifications

Training
Knife and Cutting Skills
Egyptian Chefs Association
Feb 2005
kitchen Skills
Egyptian Chefs Association
Mar 2005
Hygiene
Egyptian Chefs Association
Jan 2006
Food Safety (HACCP)
Egyptian Ministry of Tourism
Sep 2007
Food and Beverages
Egyptian Ministry of Tourism
May 2022
Make perfect Sauces
Egyptian Chefs Association
Jun 2010
Skills for Success
Egyptian Ministry of Tourism
Feb 2012
Training of Trainers
Egyptian Ministry of Tourism
Oct 2022
Food Safety (Risk Management)
Egyptian Ministry of Tourism
Aug 2013
Yes I Can
Radisson Blue
Feb 2022
Customer service
Egyptian Ministry of Tourism
Apr 2021

Hobbies

  • Open Show Pice
    Merit Certificate in Open Show Pice in Saudi Horeca Riyadh- KSA 2018
  • Fruit's & Vegetables Carving
    Merit Certificate in Fruit's & Vegetables Carving in Saudi Horeca Riyadh- KSA 2018
  • Silver Medal in Live Cooking
    Vanilla Festival Riyadh- KSA 2017