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Mohamed Emara, Executive chef consultant- United Arab Emirates- December 18th- 2022 tell date

Mohamed Emara

Executive chef consultant- United Arab Emirates- December 18th- 2022 tell date·United Nations Development Programme - Other Locations

United Arab Emirates

Higher diploma, Hospitality Administration/Management

Work experience

Total years of experience: 18 years, 10 months

Executive chef consultant- United Arab Emirates- December 18th- 2022 tell date

December 2022 - Present

United Nations Development Programme - Other Locations

Dubai, United Arab Emirates

December 2022 - Present

Executive chef consultant chef consultant highly experienced culinary expert able to advise and leverage foodservice expertise to observe, analyze and provide a range of solutions to restaurants and foodservice businesses. Whether it’s in a hotel, chain or independent restaurant - or even an equipment company or F&B supplier - as an executive chef consultant able to pinpoint the strengths and weaknesses of different operations and provide solutions for how to achieve a more streamlined, efficient business.

Responsibilities: Concept development. Menu development. Business model audit Defining kitchen processes. Optimizing inventory procedures
Evaluating and identifying suppliers. Food waste and cost analysis. Training. HACCP \[food safety and food quality\] Sustainability
Company industry:
Hospitality & Accomodation
Job role:
Consulting

Executive Sous Chef -Marriott Mena House Cairo, 6 Pyramids Road, Cairo, Egypt. March 1st 2022 tell 1

March 2022 - December 2022

Marriott Mena House Cairo, 6 Pyramids Road, Cairo

Cairo, Egypt

March 2022 - December 2022

As executive Sous Chef responsible to assist the Executive Chef for overall kitchen operation as a successful independent profit center, ensuring maximum guest satisfaction, through planning, organizing, directing, and controlling the Kitchen operation and administration.
highly culinary talent personally performing tasks while assisting in leading the staff and managing all food related functions. Also Assists in supervising all kitchen areas to ensure a consistent, high quality product is produced
Company industry:
Hospitality & Accomodation
Job role:
Hospitality and Tourism

Executive chef consultant-Seti first hotel Abu Simbel-Aswan -Egypt- October 28th s 2021-till march 1

October 2021 - March 2022

Hotel Seti First Abu Simbel Lake Resort - Hotels in Abu Simbel

Aswan, Egypt

October 2021 - March 2022

Menu development. Business model audit. Defining kitchen processes. Optimizing inventory procedures. Evaluating and identifying suppliers. Food waste and cost analysis. Training.
Company industry:
Hospitality & Accomodation
Job role:
Hospitality and Tourism

Executive Banquet Chef -Roda Al Bustan Hotel -Dubai October 2018 -till December 12-2019

October 2018 - December 2019

• Roda Al Bustan Hotel

Dubai, United Arab Emirates

October 2018 - December 2019

responsible to develop new banquet menu’s, prepare, test, taste and control out new menu items. Maintain updated and accurate recipes and costing of all dishes prepared for banquet functions. Also, review the following day's menus and approves the store requisitions for food and supplies needed from various kitchen storerooms. Working closely with clients &Marketing Director on future promotions and activities wedding and events. Forecasting and planning of future F&B developments and related expenses
Working with Purchasing Manager and DOF on CAPEX and expense budget
Company industry:
Hospitality & Accomodation
Job role:
Hospitality and Tourism

Complex Arabic chef incharge(2017 – October 2018)

September 2017 - October 2018

• westin and Le meridien mina seyahi

Dubai, United Arab Emirates

September 2017 - October 2018

Arabic Chef incharge, highly creative Creating new ideas& perfect dishes sharing with the Operations culinary Director & F&B Director. Developing unique and cuisine-appropriate menus menu creation and the managing and training of the kitchen brigade to deliver an excellent Guest and Member experience while managing food cost controls. Responsible for training, supervising and coordinating all areas with the culinary department, Ramadan tent for Westin Dubai hotel Banquet event room capacity 800 pax.
plus, the outdoor events. All the Arabic production for the complex
Company industry:
Hospitality & Accomodation
Job role:
Hospitality and Tourism

Banquet and outdoor catering chef incharge (Apr 2014 – Sep 2017

March 2014 - September 2017

• St. Regis Doha Starwood Hotels and Resorts Worldwide

Doha, Qatar

March 2014 - September 2017

Responsible to develop new banquet menu’s, prepare, test, taste and control out new menu items. Maintain updated and accurate recipes and costing of all dishes prepared for banquet functions. Also, review the following day's menus and approves the store requisitions for food and supplies needed from various kitchen storerooms. Working closely with clients &Marketing Director on future promotions and activities wedding and events. Outside catering capacity with more than 1000-pax. Ramadan tent at ST. Regis, Al Gasser ball room capacity 1000 pax.
Company industry:
Hospitality & Accomodation
Job role:
Hospitality and Tourism

Executive Chef and Partner- Olive restaurant ''Mediterranean restaurant'' (May 2012-April 2014)

May 2012 - April 2014

• Olive restaurant - Cairo -Egypt

Cairo, Egypt

May 2012 - April 2014

High end Mediterranean restaurant. Serving specialty countries food, Mediterranean cuisine.
Highly Knowledgeable in International and Mediterranean fine dining food ability to prepare special meals or substitute items, assist cooks and kitchen staff with various tasks.
ensure that the kitchen operates in a timely way that meets our quality standards. Steady flow of dishes and creating dishes to add to the menu. Working together with the service team to continuously deliver an outstanding guest experience.
Company industry:
Catering, Food Service, & Restaurant
Job role:
Hospitality and Tourism

Acting Executive Sous chef -The H hotel Dubai 5 stars deluxe hotel -Location Dubai, United Arab Emir

May 2011 - May 2012

• The H hotel Dubai 5 stars deluxe hotel

Dubai, United Arab Emirates

May 2011 - May 2012

responsible to assist the Executive Chef for overall kitchen operation as a successful independent profit center, ensuring maximum guest satisfaction, through planning, organizing, directing, and controlling the Kitchen operation and administration.
highly culinary talent personally performing tasks while assisting in leading the staff and managing all food related functions. Also Assists in supervising all kitchen areas to ensure a consistent, high quality product is produced. operation all restaurant, banquet.
Company industry:
Hospitality & Accomodation
Job role:
Hospitality and Tourism

Head Chef -Monarch Dubai hotel Dubai 5 stars deluxe hotel-Location Dubai, United Arab Emirates April

April 2010 - May 2011

• Monarch Dubai

Dubai, United Arab Emirates

April 2010 - May 2011

incharge ofall day dining All day dining(Mediterranean Restaurant)
A casual dining restaurant that serve moderately-priced food in a casual atmosphere. Except for buffet-style and a1a cart, brunch restaurants, casual dining restaurants typically provide table service
Company industry:
Hospitality & Accomodation
Job role:
Hospitality and Tourism

Sous Chef (August 2007 till April 2010)

August 2007 - April 2009

• The Monarch Dubai

Dubai, United Arab Emirates

August 2007 - April 2009

Banquet - main kitchen -in dining room.
responsible to assist the head Chef for overall kitchen operation as a successful independent profit center, ensuring maximum guest satisfaction, through planning, organizing, directing, and controlling the Kitchen operation and administration
Company industry:
Catering, Food Service, & Restaurant
Job role:
Hospitality and Tourism

Chef de Partie

May 2004 - December 2006

Madinat Jumeirah

United Arab Emirates

May 2004 - December 2006

Main kitchen and All DayDinning
Company industry:
Hospitality & Accomodation
Job role:
Other

Education

British Academy

June 1994

June 1994

Higher diploma, Hospitality Administration/Management

Egypt

Hospitality Administration/Management

Skills

Food Cost
Expert
Food Cost
Expert
Food Quality
Expert
Food Quality
Expert
Menu Creation
Expert
Menu Creation
Expert
Menu Development
Expert
Menu Development
Expert
Cooking
Expert
Cooking
Expert
DIRECTING
Expert
DIRECTING
Expert
INVENTORY MANAGEMENT
Intermediate
INVENTORY MANAGEMENT
Intermediate
QUALITY
Expert
QUALITY
Expert
High end Mediterranean restaurant. Serving specialty countries food, Mediterranean cuisine.
Expert
High end Mediterranean restaurant. Serving specialty countries food, Mediterranean cuisine.
Expert
SUPERVISORY SKILLS
Expert
SUPERVISORY SKILLS
Expert
PURCHASING
Expert
PURCHASING
Expert
ACF
Beginner
ACF
Beginner
MANAGEMENT
Expert
MANAGEMENT
Expert
PROCESS ENGINEERING
Expert
PROCESS ENGINEERING
Expert
RESEARCH
Intermediate
RESEARCH
Intermediate
Food Cost
Expert
Food Cost
Expert
Food Quality
Expert
Food Quality
Expert
Menu Creation
Expert
Menu Creation
Expert
Menu Development
Expert
Menu Development
Expert
Cooking
Expert
Cooking
Expert

Languages

Arabic
Expert

Training and Certifications

Training
Tap series food manger certification course
marriott international
Jul 2022

Hobbies

  • Listening To Music