مدحت الشافعع خطاب

Grand Rotana Resort & Spa, Sharm el Sheikh, Egypt from November 2005 till Present
Sous chef (Main Kitchen)


• 559 Rooms, 8 Outlet, 75 Kitchen Staff, Banqueting Capacity 800 Person
• Chef in charge for the restaurant, responsible for 14 staff including.
• Responsible for the operation and preparation
• Responsible for training for all kitchen staff for "HACCP Training.
• Relive Ex Sous Chef in main dining room serving international buffet during his vacations


Fly chiken restaurant U.A.E From October 2004 till October 2005
Chef in charge restaurant

• Banquets capacity300Pax,

Zahabia Resorts Hurghada From January 2002 till Augest2003
1st Commie
300 Rooms 2 outlets 50kitchen staff
Clomps resorts Hurghada

2nd commie From October 1998 till December2001

AREAS OF EXPOSURE AND EXPERTISE
Food & Beverage Production Department
• Supervised the F& B operations in Kitchen as assigned including involvement in opening of new Hotel.
• Implementation of standard operational procedures as per the guidelines.
• Training and implementation to ensure proper coordination and Management.
• Strictly adhering to HACCP rules to maximize hygiene systematic at the work place.

Customer Engagement
• Build effective relations with clients and customers to provide them utmost satisfaction and ensure repeat visits and sales.
• Develop a comprehensive database of regular guests and update the same periodically.

مساعد كبير الطهاه

Hilton long beach Hurghada From September 2003 till October 2004
1st Commie
(Opining) 1200room 03 outlets
100 kitchen staff