mostafa sayed ali

Commie Chef at Grand Hyatt Doha

• France
• April 2013 to July 2014

Employer: Grand Hyatt Doha
Website: www.Doha.Grand.Hyatt.com
Position: Commie Chef.
Outlet / Cuisine: Oriental Cuisine And Western Cuisine
Duration: April /2013 - To Present
Reporting to: Executive Sous Chef
Reason for leaving: New Challenge
Responsibilities:
• Preparation everything for ala carte menu
• Check for all requisition with chef de partie
• Apply recipe hyatt international standard

1st Cook at Crowne Plaza Sahara Sands Port Ghalib Resort Marsa Alam Egypt

• January 2012 to April 2013

2nd Cook at Outlet / Cuisine

• March 2011 to January 2012

Position: 2nd Cook
Outlet / Cuisine: Western Cuisine (Ala Cart And Buffet Operation)
Duration: March/2011- January/2012
Reporting to: Sous Chef
Reason for leaving: Looking for better brand
Responsibilities


• Work In hot Section
• Preparation and cut all items for buffet
• Arranged The chiller And Arranged all the kitchen
• set up all station life cooking

Cook at Hard Rock Café Sharm El sheikh Egypt

• August 2009 to March 2011

Employer: Hard Rock Café Sharm El sheikh Egypt
Website: www.hardrock.com/cafes/sharm-el-sheikh/
Position: Cook
Outlet / Cuisine: Western Cuisine - American casual dining
Duration: August/ 2009 - March/2011
Reporting to: Kitchen Manger
Reason for leaving: Changing To work in hotels
Responsibilities

• Work in Hot And Cold Station For example
• Breb, Fry, Broil, Sandwaitch, Salad.expo

Commie Chef at Outlet / Cuisine

• France
• to

Employer: Grand Hyatt Doha
Website: www.Doha.Grand.Hyatt.com
Position: Commie Chef.
Outlet / Cuisine: Oriental Cuisine And Western Cuisine
Duration: April /2013 - To Present
Reporting to: Executive Sous Chef
Reason for leaving: New Challenge
Responsibilities:
• Preparation everything for ala carte menu
• Check for all requisition with chef de partie
• Apply recipe hyatt international standard

Employer: Crowne Plaza Sahara Sands Port Ghalib Resort Marsa Alam Egypt
Website: www.ihg.com/crowneplaza/hotels
Position: 1st Cook.
Outlet / Cuisine: Western Cuisine (Ala Cart And Buffet Operation)
Duration: January/2012 - April/2013
Reporting to: Executive Sous Chef
Reason for leaving: Moving to Doha Qatar
Responsibilities

• Work in hot section
• Preparation Everything For Standard buffet
• work in station life cooking (Pizza, Pasta, Grill)
.
Employer: Opening Team Xperience Sea Breeze Resort Sharm Elsheikh Egypt
Website: www.xperience-hotels.com