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mohamed elshazly, Head Chef

mohamed elshazly

Head Chef·Vogo Grand Hotel,

United Arab Emirates

Bachelor's degree, Hotels Hotels Administration

Work experience

Total years of experience: 12 years, 5 months

Head Chef

January 2025 - Present

Vogo Grand Hotel,

Dubai, United Arab Emirates

January 2025 - Present

• Manage all culinary operations, managing a team of chefs and kitchen staff across multiple outlets.
• Design seasonal menus emphasizing local and international cuisines while optimizing food costs.
• Enforce HACCP, ISO 22000, and Dubai Municipality FoodWatch standards to ensure full compliance.
• Implement waste reduction strategies, achieving measurable improvement in cost efficiency.
• Supervise food preparation, presentation, and portion control to uphold consistent quality and guest satisfaction.
• Liaise with procurement to manage inventory, vendor relations, and stock rotation.
Company industry:
Hospitality & Accomodation

sous chef

December 2022 - December 2024

holiday inn Hotel

Dubai, United Arab Emirates

December 2022 - December 2024

Company industry:
Hospitality & Accomodation
Job role:
Hospitality and Tourism

Sous Chef

December 2022 - December 2024

Holiday Inn Hotel,

Dubai, United Arab Emirates

December 2022 - December 2024

• Directed food preparation and service for multiple kitchen sections in a high-volume 4-star hotel.
• Assisted in menu development and daily specials aligned with guest preferences and brand standards.
• Maintained strict control over food costs, stock levels, and wastage.
• Conducted food safety training sessions for new staff, ensuring compliance with hygiene regulations.
• Supported executive chef in staff scheduling, vendor liaison, and audit readiness.
Company industry:
Hospitality & Accomodation

Head Chef

January 2022 - November 2022

Happy Platter Kitchen (HPK),

Dubai, United Arab Emirates

January 2022 - November 2022

• Led all kitchen functions, including menu design, costing, staff recruitment, and quality control.
• Planned and executed large-scale catering events, ensuring timely delivery and high client satisfaction.
• Introduced new signature dishes, boosting repeat customer rate and brand recognition.
• Maintained all operational documentation related to food hygiene, safety, and procurement.
Company industry:
Hospitality & Accomodation

HEAD CHEF

May 2020 - November 2022

HAPPY PLATTER KITCHENS

Dubai, United Arab Emirates

May 2020 - November 2022

Employee of the month for
Company industry:
1398
Job role:
Management

Junior Sous Chef

January 2021 - January 2022

The Address Boulevard Hotel

Dubai, United Arab Emirates

January 2021 - January 2022

• Supported sous chef in menu development and staff management for fine-dining operations.
• Produced and plated high-quality dishes adhering to Emaars premium brand standards.
• Coordinated with procurement on stock management and supplier performance.
• Monitored kitchen hygiene, ensuring compliance with internal and government standards.
Company industry:
Hospitality & Accomodation

Senior Chef de Partie

November 2018 - December 2019

The Oberoi,

Dubai, United Arab Emirates

November 2018 - December 2019

• Led daily operations in designated kitchen sections, maintaining precision and consistency.
• Assisted in menu planning, forecasting, and ordering processes.
• Trained commis and demi chefs, fostering professional development and culinary discipline.
• Managed shift operations during absence of Sous or Head Chef.
Company industry:
Hospitality & Accomodation

Chef de Partie

January 2016 - January 2018

Crowne Plaza Hotel,

Oman

January 2016 - January 2018

• Prepared and presented dishes to five-star standards in a busy international kitchen.
• Maintained hygiene, food safety, and portion control in accordance with hotel policies.
• Supported sous chef in developing and testing new menu items.
Company industry:
Hospitality & Accomodation

Chef de Partie

January 2014 - January 2016

Almarboaa Restaurant,

Tanta, Egypt

January 2014 - January 2016

• Supervised kitchen team, ensuring quality and consistency in daily service.
• Implemented hygiene and safety controls, minimizing food wastage and improving margins.
Company industry:
Hospitality & Accomodation

Chef de Partie

January 2013 - January 2014

Ajyad Makarem Hotel,

Mecca, Saudi Arabia

January 2013 - January 2014

• Delivered quality Arabic and international dishes for high guest volumes.
• Supported kitchen leadership in compliance with religious and dietary regulations.
Company industry:
Hospitality & Accomodation

Education

Alexandria University

January 2008

January 2008

Bachelor's degree, Hotels Hotels Administration

Egypt

Skills

HACCP

Expert

Hotels

Expert

Tourism

Expert

ANALYTICAL SKILLS

Intermediate

BUSINESS CASE

Expert

BUSINESS PLANS

Expert

CHANGE MANAGEMENT

Expert

COACHING

Expert

DIRECTING

Expert

FOCUS

Expert

HARVARD

Expert

HIRING

Expert

INVENTORY MANAGEMENT

Expert

ISO

Expert

HYGIENE

Intermediate

COST CONTROL

Intermediate

BUDGET DEVELOPMENT

Intermediate

EVENT CATERING

Intermediate

FOOD SAFETY AND SANITATION

Intermediate

FOOD SAFETY CERTIFICATION

Intermediate

FOOD SAFETY MANAGEMENT SYSTEMS

Intermediate

HAZARD ANALYSIS AND CRITICAL CONTROL POINTS HACCP

Intermediate

INVENTORY MANAGEMENT

Intermediate

SANITATION

Intermediate

TEAMWORK

Intermediate

HACCP

Expert

Hotels

Expert

Tourism

Expert

Languages

Arabic

Native Speaker

English

Expert

German

Intermediate

Trainings and Certifications

Certifications

ISO22000 food safety management

Highfield

HACCP level 3

Highfield

PIC

Jul 2024

Trainings

haccp level3

Highfield

Oct 2022