EXECUTIVE CHEF
Radisson Blu Resort and Hotel Sharm El Sheikh
Total des années d'expérience :28 années, 2 mois
Radisson Blu Resort and Hotel Sharm El Sheikh: Oct.2012 - Oct.2013
www.radissonblu.com/resort-sharmelsheikh mostafa.
EXECUTIVE CHEF: 331 Standard, Marine and suits, 5outlet, 3meeting rooms, Kitchen. Established menu and directed food preparation culinary team supervision, food inventory control,
Production, area plan for delivery of high quality, unique meals for the dining rooms, builds a unique
culinary team to meet the guest expectation; refresh and re implement Radisson Blu SOP.
Mobile: +2 010 187 285 64 ● ●
الشيف العمومى
المسؤل عن اعداد وتجهيز قوائم الطعام بما فيها التأكد من اسعاد النزلاء
Imaginative and creative with excellent presentation focus to find
always the best ingredients in order to get the best result
Extensive all Carte, room service, banquet and catering menu
development skills. Maintain quality of food product and ensure
consistency in service standards. knowledge of regional national
and international trends in F&B to keep menus current
Proficient in daily operations including purchasing, receiving,
accounts payable, inventory, and food cost controls. Knowledge of
revenue management. Teach suggestive selling techniques.
Strong abilities in budget preparation. Developing and monitoring
annual f&b business and marketing plans. Control all major
operating expenses that determine departmental profit and loss.
Analyze performance indicators that measure productivity and
efficiency. Work to support team goals. Time measurements thatindicate effectiveness of action plans. Support and make
recommendations for ongoing business initiatives. Plenty of
determination, drive and creativity to pull team together and continue
to motivate and develop them. Demonstrate team building
experience. Abilities to inspire, train, and develop people for
promotion. Experience training and cross-training employees. Very
well organized. Experience standardizing recipes, plating
instructions, and costing. Solid track record managing multiple
kitchens. Ability to manage change effectively. Instill a calm,
organized approach in all situations. Excellent time management
skills. Creative problem solving skills.
Accomplished Executive Chef with strong combination of culinary experience and management skills:
Proficient in daily operations including purchasing, receiving, accounts payable, inventory and food cost
controls. Extensive experience in food preparation and kitchen, banquet, a la carte operations for leading
hotels, resorts, and catering on both medium and large size of properties. Maintain quality of food product
and ensure consistency in service standards. Maintain and promote a diverse workforce. Control all major
operating expenses that determine departmental profit and loss. Administrate and maintain an effective
HACCP and food safety program
Accomplished Executive Chef with strong combination of culinary experience and management skills:
Proficient in daily operations including purchasing, receiving, accounts payable, inventory and food cost
controls. Extensive experience in food preparation and kitchen, banquet, a la carte operations for leading
hotels, resorts, and catering on both medium and large size of properties. Maintain quality of food product
and ensure consistency in service standards. Maintain and promote a diverse workforce. Control all major
operating expenses that determine departmental profit and loss. Administrate and maintain an effective
HACCP and food safety program
Gemma Resort - Marsa Alam - Red Sea - Egypt www.gemmaresort.com Seb.2011- Seb.2012
EXECUTIVE CHEF: 330 Family and Deluxe and Royal rooms and suites, 4 outlets, 01 meeting rooms
Kitchen. Established menu and directed food preparation culinary team supervision, food inventory control,
production area plan for delivery of high quality, unique meals for the dining rooms, build a unique
culinary team to met the guest expectation.
Saudia Arabia for Haj
Sunrsie Select Diamond Beach Resort, Sharm El Sheikh, Egypt Sept.2010- Jun 2011
EXECUTIVE CHEF: 430 rooms, 4 outlets, 01 meeting rooms
Kitchen. Established menu and directed food preparation culinary team supervision, food inventory control,
production area plan for delivery of high quality, unique meals for the dining rooms, build a unique
culinary team to met the guest expectation.
Visit at www.sunrisehotels-egypt.com moustafa-ehotels-egypt.com
NOUBIAN ISLAND HOTEL, Sharm El Sheikh, Egypt Oct.2009 - Sept.2010
EXECUTIVE CHEF: 480 rooms, 5 outlets, 01 meeting rooms
kitchen. Established menu and directed food preparation culinary team supervision, food inventory control,
production area plan for delivery of high quality, unique meals for the dining rooms, banquets, and holiday
events. Visit at
www.legendmanagement.net f&
MARRIOTT RENAISSANCE GOLDEN VIEW BEACH, Sharm El Sheikh, Egypt Seb.2007 -Seb 2009
EXECUTIVE SOUS CHEF: 381 rooms, 6 outlets, 3 meetings rooms - Lead operations of 600, 000 covers / year
Completed management of hotel kitchen, serving a la carte, set menu, breakfast, banquet menu and production, room service menu and daily shop development, Cost control, Menu planning, sanitation, daily
supervision of special event, theme nights and outlets. restaurant kitchen. Established menu and directed
food preparation culinary team supervision, food inventory control, production area plan for delivery of high quality, unique meals for the dining rooms, banquets, and holiday events. Maintain the 'Marriott
Brand Standard' in operations. Visit at http://www.renaissancehotels.com
MY HOTELS RESORTS KENYA MALENDI & Monrovia Liberia May 2005 - Aug 2007,
Executive Chef Charge Of Food and Beverage Established menu and directed food preparation culinary
team supervision, food inventory control, production area plan for delivery of high quality, unique meals for the dining rooms, banquets, and holiday events. Maintain the MY HOTEL Standard' in operations.
Visit at www.myhotelsresorts.com
Domina Coral Bay, Sharm El Sheikh, Egypt Feb 1995 - Apr 2005,
Executive Sous Chef 28 Outlets, 1500 rooms, 5 different categories of Domina hotels in one resort: Oversaw all kitchen operations in high - volume setting, including quality, execution, and financial
responsibility.
Assist The REGIONAL Chef: Prepared of Budget, Domina Hotels & Resort's 'Corporate F&B' online
established and daily refreshed. Set up the SOP, training & operational manual, job description, various
Mobile: +2 010 187 285 64 ● mostafabass@hotmail.com ● mostafabass@gmail.com
documents implemented for corporate office as well each property. Counseling on international culinary
standards: i.e. training, purchasing procedure and other related service. Visit at www.dominahotelsresorts.com / www.domina.it
Helnan, Nuweba, Egypt Mar 1994 - Feb 1995,
Chef Gar de Manger In charge of all the aspects of the Cold Kitchen in Buffets, a la Carte Restaurants and special events. Displaying Carved Vegetables and Fruits.
HELNAN MARINA SHARM HOTEL, Sharm El Sheikh, Egypt Oct 1990 - Mar 1994
1st Commis at
EGYPTIAN HOTELS SHEPHERD CAIRO EGYPT Oct -1989 - Oct 1990
2nd Commis
OBEROI MINA HOUSE HOTEL, CAIRO, EGYPT Sep 1985-Apr 1987
3rd Commis at
Graduated Of Bachelor Tourism Monofia University 1991 - 1994, HOTEL AND RESTAURANT MANAGEMENT: Majority included food costing, Food service sanitation, nutrition, and menu planning &designing, Forecasting, budgeting, and labor management
Graduated at High School of Accounting, Zagazeg, Egypt, 1984 - 1986,