نجلاء هاشم

• I attend both of soft opening and the official opening where I had a share of the
responsibility for organizing this occasion and preparing this official
• Monitor the implementation of all required food safety and Hygiene standards.
• Training for all kitchen and F&B staff regarding to all food safety and hygiene
standard.
• Training to all steward staff regarding to the quality and hygiene standard.
• Obtaining a for a year with SGS 81%.

• Control and direct the flow of work in the office of the General Manager by managing
priorities, monitoring activities and work process to ensure that management directives
and decisions are properly carried out.
• Arranging and scheduling meetings or appointments, and attending all training to of the
hospital,
• Producing presentations, reports, documents and Creating filling system for the Hospital.
• Receiving, reading and distributing mails, letters and faxes and follow-up on replies.
• Assist the Program Coordinators in the preparation of the documents.

• I attend both of soft opening and the official opening where I had a share of the responsibility
for organizing this occasion and preparing this official.
• Monitor the implementation of all required food safety and Hygiene standards.
• Develop, implement and monitor Quality and Hygiene Training Standards to all hotel
department to obtain gustiest satisfaction:
 All kitchen and F&B staff regarding to Quality and Hygiene standard.
 All steward staff regarding to the Quality and Hygiene standard.
 All stores staff regarding to Food Saftey and Hygiene standard
 All housekeeping staff regarding to the Quality and Hygiene standard.
 All engineering staff regarding to the Quality and Personal Hygiene standard.
 All cafeteria staff and staff stewards to the Quality and Hygiene standard.
(Regarding staff cafeteria.)
 All Laundry staff regarding to the quality and personal hygiene standard
• Conduct regular Internal Audit with the hotel HACCP team to:
◦ Kitchen, restaurants, main stores and to all service areas and outlets.
◦ staff cafeteria (kitchen, service bar and stewards area)
◦ to the laundry.
◦ to the Engineering workshop.
• Conduct Daily Inspections and Hygiene assessments to:
- Aqua bark, all swimming pool and public area.
- Across hotel kitchens, restaurants, main stores and to food and service areas.
- Across staff cafeteria (kitchen, service bar and stewards area)
• Analyze Quality and Hygiene daily reports, internal and external audit results, and KPIS with
a recommendation to continuous improvements
• Obtaining a Silver Certificate for 2 years with SGS. Regarding to hotel scheduler, working a Duty Manger four times in each month for more
than a year.

• I attend both of soft opening and the official opening where I had a share of the
• responsibility for organizing this occasion and preparing this official
• Monitor the implementation of all required food safety standards.
• Provide Training and guidance to all hotel staff on Quality and Hygiene procedures and
standards to obtain gustiest satisfaction:
1. all Kitchen and F&B staff regarding to Quality and Hygiene standard
2. Staff cafeteria (chief, service bar, stewards) regarding Quality and standard.
3. Main stores staff regarding to Food Saftey and Hygiene standard
4. Steward Staff regarding to the Quality and Hygiene standard.
5. Housekeeping staff regarding to the Quality and Hygiene standard.
6. Engineering staff regarding to the Quality and Hygiene standard
7. Laundry staff regarding to the Quality and Personal hygiene standard.
8. Administration staff regarding to the Quality and Personal hygiene standard.
• Work closely with the F&B especially culinary teams to maintain the highest standards of
Quality and Hygiene to obtain gustiest satisfaction
• Conduct regular internal audits with the hotel HACCP team to:
◦ Kitchens, restaurants, main stores and staff Cafeteria.
◦ Engineering workshop, laundry and housekeeping area.
• Daily inspections and Hygiene assessments across kitchens, all food s areas, staff cafeteria,
laundry, housekeeping area and engineering workshop.
• Analyze quality and hygiene daily reports, internal and external audit results, and KPIS with
recommendations to continuous improvments.

• I attend both of soft opening and the official opening where I had a share of the
responsibility for organizing this occasion and preparing this official of El Masa Hotel
(Regal Highest Hotel) which been attended by Precedent El-Sisi, Megacity king of Jordon,
Megacity king of Bahrain, prime minster of Iraq.
• Prepared evacuation plan for Crystal inn Hotel.
• I was in charge for receiving as QUALITY and Food SAFETY manager for both
hotels El Masa Hotel and Crystal Inn Hotel
• Training and awareness program to:
1. All kitchen and F&B staff regarding to all quality and hygiene standard.
2. All steward staff regarding to the quality and hygiene standard.
3. Staff cafeteria to the quality and hygiene standard
4. All stores staff regarding to Food Saftey and Hygiene standard
5. All housekeeping staff regarding to the quality and hygiene standard.
6. All engineering staff regarding to the quality and personal hygiene standard.
• Conduct regular internal audits by the hotel HACCP team.
• Daily inspections and Hygiene assessments across kitchens, outlets and all food s areas.
• Prepared Evacuation plan to Crystal Inn Hotel.
• Analyze quality and hygiene daily reports, internal and external audit results, and KPIS
with a recommendations to continuous improvments.

• I attend both of soft opening and the official opening where I had a share of the
responsibility for organizing this occasion and preparing this official of El Masa Hotel
(Regal Highest hotel) which been attended by Precedent Elsisi, Megacity king of
Jordon, Megacity king of Bahrain, prime minster of Iraq.
• Prepared evacuation plan for Crystal inn Hotel.
• I was in charge for receiving as QUALITY and food SAFETY manager for both
hotels El Masa and Crystal inn Hotel

A- In general:
1) Cooperating with the Corporate Regional Office/ Regional Departments:
2) Exercise the cooperation which leads to corporate assistance from the Corporate
Regional Office and get support from related departments.
3) Assisting Business Units:
As illustrated in Hotels, Resorts, Other Profit centres Projects (e.g. as Aqua Centre,
outlets), the responsible Managers of these units, particularly Hotel GMs and Mgrs
of Hotels sections are required to working in a sense of participation with CHSEM
regarding HSE work.
B) in particular
1. Give support to follow environmental rules and regulations by conducting ISO 14001
to Achieve best results in environmental management
2. Achieve required results in HSE according to departments function. Companys policy
and international standards.
3. Help Corporate Director of Operations (CDO) in implementing and applying audit
requirements.
4. Follow up the work of the concerned companies to ensure the compliance of all local
fire safety and building control.
5. Give best efforts aiming for local /international environmental awards & recognitions.
6. Implement and maintain a HSE steering committee within each hotel.
7. Share the assistance and coordination needed for any new project/activity.
8. Follow up closely with the hotels, the environment surveys (e.g. TUI, Travelife).
9. Take full responsibility to change the south sinai region s hotels in to a Green Hotels.
10.Creating environmental filling system for all departments in each hotel regarding to
ISO 14001 standard.
11.Urge the community and hotels to work for environment protection through carrying
out participated activities, and share in local and international environmental events.
12.Ensure that all F&B staff have an adequate knowledge of food safety by Organizing
Food safety meetings and trainings for all kitchen, service and stewarding staff and keep
accurate records of all trainings and meetings held. Develop a monthly report of the
operational hygiene gaps and develop an action plan. - Ensure daily routine checks are
done in : 1- Liaison with the Stewarding Manager in all Food & Beverage areas. 2-
Daily checks of freezers and fridges in the kitchen and bar areas. 3- Check on a daily
basis pastry counters, buffets and displays for the restaurants and banquets.

(I worked in this field to obtain information and practical experiences in Hotel and tourist
business)
• Creating filling system for the department and Prepare monthly reports/statistics.
• Assisting the Manager in preparing and managing work paper.
• Attending training to each department of the hotel

(I worked in this field to obtain information and practical experiences in Hotel and
tourist business)
• Creating filling system for the department.
• Assisting the Manager in preparing and managing work paper/books
• Prepare monthly reports/statistics.

*Under the direct supervision of the General Director
Major duties:
• Responsible for the environmental awareness s activities such as Green Magazine
and share in its managing, implementation and evaluation, also extract statistical and data
reports together with the information material on expected and active projects and other
related issues for use by the General Director either on his official work trips or his
special meetings with ministries representatives, NGO s, Environmental Private
sectors…etc.
• Cooperation in the preparation of Information and Public Awareness programs and its
achieving time and provide the means that necessary to support the implementation and
the efforts of education and awareness campaigns.
• Cooperation in the preparation of action programs for Environmental education and
Awareness of the target sectors.
• Participate in approaching efforts with educational agencies in order to monitor the
integration of Eenvironmental protection programs, sustain and enhance it in such
educational programs for the various stages of education. Orientation for many schools in
Heliopolis and Nasr City and Airport Road to give environmental lectures in the How to
maintain and protect the environment and that was for both students and teachers, such
as Heliopolis Model School, and also lectures at the University of Cairo.
• To gather data, statistics and information on following-up and evaluation of feedback of
`public awareness campaigns and sharing in the reports preparation
• Assisting the General Director in preparing the management reports, orientation
materials & booklets in the Environment fields and their applications among the various
types of people & the different organizations,
• Assisting and provide support/share for workshops, conferences, seminars and meetings;
which were implemented by the Branch and by participating with the concerned
local/foreign agencies, & non-governmental organizations in Cairo, and out side Cairo
such as Sharm El Sheikh, New Valley, North Sinai.
• Organize and prepare Environmental official receptions, handling all necessary
arrangements (e.g. place reservations, guest list invitations, catering, seating
arrangements, etc.)
• Prepare travel itinerary and identify suitable arrangements for the General Director.
• Serve as communication link between General Director and senior staff; keep other
informed by conveying directives, reports; bring sensitive and urgent matters to the
attention of the General Director;
• Assist office staff in using networking techniques for sharing documents more effectively
and improving workflow and provides users with network technical support. Also,
getting the correspondence conveyed E-Mails & following up what is published
regarding international scientific materials on the Internet about the Environmental
affairs & presenting & implementing the instructions to benefit from them;
• Take full responsibility for time management and work scheduling on behalf of General
Director with appropriate consultation as required, effectively priorities and resolve
related conflicts and competing demands.
• Participating in the environmental awareness s activities and share in its managing,
implementation and evaluation, also extract statistical and data reports together with the
information material on expected and active projects and other related issues for use by
the General Director either on his official work trips or his special meetings with
ministries representatives, NGO s, Environmental Private sectors…etc.
• Responsible for screen and prioritize all incoming correspondence to the Branch as well
as the reports, memos submitted by the staff, identify issues requiring to the General
Director attention and refer other to the relevant officer for appropriate disposition;
monitor and follow-up on action to be taken.