yehia fathy

I am theEx pastry chef

Ex.pastry chef & master chef for the company

Four Seasons Hotel Cairo at Nile Plaza
From 15 Nov. 2006 till present
Position: Asst. Ex. pastry chef -

Magic life Manar Tunisia
From 24 Apr. 2004 till 22 Oct. 2006
Position: Ex. pastry chef -

Four Seasons Hotel Cairo at first residence
From 21 Mar. 2000 till 21 Apr. 2004 - \[opening team\]
Position: junior sous chef -

Cairo Marriott hotel
From 1 Jun. 98 till 20 Mar. 2000 \[opening team\]
Position: Chef de Partie

Dar E l moshah club
From 13 Jun. 96 till 1 Jun. 98
Position: pastry commas

E l gala club
From 31 Jan. 95 till 31 Jun. 95
Position: summer training
Summary of past experience
A highly professional & innovative Individual with over 20 year’s extensive International experience within the Hospitality Industry. Possesses excellent team building, leadership & organizational skills with the ability to train, manage & motivate Multi-national teams of skilled & semi-skilled personnel.

Development of budgets for estimating labour & produce costs to ensure delivery of high quality service whilst maintaining stringent controls over spending to achieve operational satisfaction.

Wrote a comprehensive policy & procedures manual to comply with Health & Safety regulations of international standards & local legislation. Before implementing, ensuring all employees were educated & trained effectively on its use and that effective audit trails were in place to ensure compliance.

Recruited, trained & developed a wide range of personnel of multi-national & multi-cultural backgrounds.
Led highly effective teams of up to 30 staff, through line managers, demonstrating excellent interpersonal, communication & motivational skills as well as the ability to organised & priorities workloads to achieve demanding standards of service within extremely tight time frame.

Introduced a continuous apprenticeship & development program which provided training & education in hygiene, health & safety, stock control & purchasing which was successful in achieving a constant supply of skilled, motivated staff, many of whom went on to progressively senior positions
Passionate Chef Focuses on activities and quality controls which are critical to customer satisfaction.
: During my past experience,
I have been exposed to all sugar show piece & chocolate
All chocolate will prepare pralines and truffles (chocolate pompon) and chocolate show piece
Personalised blends of ice-cream creations and hand mead ice cream
All bakery items
All the cookies & marmalades


MANAGEMENT EXPERIENCE
Has supervised and managed Kitchen with up to 29 staff
Has experienced concerning Catering and Banqueting events up to 1000 customers. Has a good sense of profitability and budgeting for profit.
Experienced in menu planning and design, cost control, promotion, private events, advertising, training and cooking classes. Has also worked in high volume and high pressure restaurant. Has experienced in pre-opening hotels regarding hiring, set up kitchen with cross training and development, handling receiving, special equipment design. Has knowledge assisting Division Head operation in the current employment as well as Four Seasons Cultural and core standard.

Summary of opining experience
Participated in opining Raya Restaurants 2013
Participated in opining Bakers and crow pastries 2011
Participated in opining four season Beirut2010
Participated in opining four season ALEXANDRIA 2007
Participated in opining four season first riddance 2000
Participated in opining Bakery Marriott 1998