Mahmoud Adel CV
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Mahmoud Adel Ahmed Eid is applying for the position of Sous Chef. He has over 10 years of experience working in kitchens in Egypt and the Maldives, most recently as a Sous Chef at Olhuveli Beach Spa & Resort Maldives. He has a bachelor's degree in hotel management from Helwan University in Egypt. His skills include cooking different cuisines, food cost control, menu planning, working independently and as part of a team. He provides three references from previous employers.
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anarul- C V- NEW -Anarul S K
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Anarul SK has over 15 years of experience working in kitchens in Dubai, Abu Dhabi, Malaysia, and India. He is currently working as a Demi Chef de Partie at Rixos The Palm Hotel in Dubai, where he has worked since 2015. Prior to this role, he worked in several other kitchen roles in hotels across the UAE and Asia, demonstrating experience in Indian, continental, and seafood cuisines. He aims to contribute his skills and knowledge through professional development opportunities.Partha resume
Partha resumePartha sarathi Mandal
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This document contains a summary of Partha Sarathi Mandal's resume. It includes his contact information, career objective, work experience, education history, skills, and personal details. The key points are:
- Partha has over 9 years of experience in food and beverage roles, having worked at the Taj Gateway hotel in Surat, India and currently as Assistant Manager at Ambassador Hotel Services in Singapore.
- He holds a Bachelor's degree in Hotel Management, Diploma in Computer Applications, and Bachelor of Science in Sericulture.
- His responsibilities have included managing F&B operations, training staff, maintaining inventory, ensuring guest satisfaction and profitability.
- Partha is ambitious, selfanarul- C V- NEW -
anarul- C V- NEW -Anarul S K
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Anarul SK is seeking a position that allows him to utilize his skills and contribute to professional development. He has over 15 years of experience as a Chef de Partie and Demi Chef de Partie in Dubai and Abu Dhabi. His experience includes positions at Rixos The Palm Hotel, Royal Rose Hotel, Comfort Inn Emirates Hotel, and Royal Ascot Hotel. He is proficient in Indian, continental, and seafood cuisines. References are available upon request.Tilak kc. C
Tilak kc. CTilak Khatri
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The resume summarizes Tilak Khatri's experience working as a chef in Dubai over the past 7 years. He is currently employed as a Commis I at Atlantis the Palm Dubai and is seeking a position as a Chef De Partie. He has extensive experience working in 5-star hotels in Dubai and Abu Dhabi, including Grosvenor House Dubai and Fairmont Bab Al Bahr Abu Dhabi. He has strong culinary skills and qualifications in food safety and hygiene. His objective is to further develop his skills and take on more responsibility in a competitive work environment.syed cv
syed cvsyed abayed
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Syed Abayed Ullah is a Bangladeshi national seeking a position that utilizes his culinary skills and work experience. He has over 5 years of experience working in kitchens at hotels like Jumeirah Beach Hotel and Le Meridien in Dubai. His most recent role was as a Demi Chef de Partie at Jumeirah Beach Hotel, where he prepared dishes, maintained food quality standards, and supervised junior chefs. He has received training in food safety, hygiene, and guest service. Ullah holds a secondary school certificate from Bangladesh and a culinary school graduation certificate from Jumeirah Beach Hotel.Resume
Resumezhijun Liu
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This document is a curriculum vitae for a Master Chef with over 28 years of experience in hospitality and cuisine. He has worked in several prestigious hotels and restaurants in China, Egypt, and India. He specializes in Chinese and Asian cuisines and has received numerous awards and certifications for his culinary skills. Currently, he works as a Master Chef at the Radisson Blu Hotel in Ludhiana, India, where he manages the kitchen and rare eastern dining restaurant.EXECUTIVE CHEF& MASTER CHEF -DAR AL TAWHID INTER CONTINENTAL MAKKAH MONTASER...
EXECUTIVE CHEF& MASTER CHEF -DAR AL TAWHID INTER CONTINENTAL MAKKAH MONTASER...Montaser Masoud
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Chef world association of chef societie
Senior Member- Judge the emirates salon culinaire
MASTER CHEF - JUDGE GCC
AMERICAN HOTEL &MOTEL ASSOCIATION Food and Beverage Management
AMERICAN HOTEL &MOTEL ASSOCIATION Food and Beverage Controls
Executive Chef –DAR AL TAWHID INTER CONTINENTAL MAKKAHMahmoud Adel CV
- 1. Mahmoud Adel Ahmed Eid Email:mahmouddt2@yahoo.com Position Applied: Sous Chef Mobile No.: 009607611159 Home No: 0020246200067 OBJECTIVES: To build a career in a reputed organization in the areas of customer service to be able to contribute effectively to organization growth and make it best in the field in this endeavor use the challenges that come my way for learning to become the best. PERSONAL DETAILS: Date of birth: November 18, 1987 Sex: Male Nationality: Egyptian Passport: A05294206 Visa status: Employment Marital status: Single EDUCATIONAL ATTAINMENT: • Helwan University, Faculty of Tourism and Hotel Management Bachelor of Science in Hotel Management Graduated 2009 with honors SEMINARS ATTENDED: • American hotel & lodging Education Institute in front &office skills development • American hotel &lodging educational institute in F&B skills development KNOWLEDGE AND SKILLS: • Knows and can cook different cuisine like Arabic, Asian, Continental & Oriental. • Food Cost and Micros • Plan and create menus. • Can work independently and dynamic team player • Basic computer (ICDL) in Cairo Egypt PROFESSIONAL EXPERIENCE: Olhuveli Beach spa & Resort Maldives, Sunset Restaurant Main Kitchen - Position: Sous Chef, April 25 , 2014 up to the present Sheraton Hotel El Kuwait, Iranian Kitchen, Main Kitchen and Banquet Oriental Kitchen - Position: Chef De Partie, September 2012 to April 2014 Intercontinental City Star Hotel, Banquet Kitchen - Position: Demi-Chef De Partie, October 2011 to September 2012
- 2. Dusit Thani Hotel, Thai Kitchen and main Kitchen - Position: Commis I, October 2010 to October 2011 Fairmont Heliopolis Hotel, Thai kitchen/Italian kitchen/Cold Oriental Kitchen - Position: Commis I, July 2009 to October 2010 Four Season Hotel, Main Kitchen - Summer Trainee, July 2008 to August 2008 BUA-KHAO , Thai Restaurant - Position: Cook, September 2007 to July 2008 JW Marriot Cairo Hotel, Main Kitchen - Summer Trainee, July 2007 to September 2007 Job Description: • Prepare different stocks and sauces for dips, cooking and buffet. • Check the receiving goods and ensure quality of the items is up to standard. • Ensure par stock level and organize storage to help reduce spoilage/wastage. • Innovation courtesy and present food for dining buffet • Achieve food cost and administration target and enhance the margin through effective stock management and minimize cost. • Prepare raw seafood and vegetables for washing. Mise-en place, storing stocks and produced items. • Checks and monitor the temperature of storage areas, food holding and displayed food items. • Ensure proper sanitation is in place and maintain clean work areas. I hereby certify that the above information is true and correct to the best of my knowledge and belief. My references 1- Chef dani maroon , ex sous chef in Sheraton el Kuwait , his mobile number 0096599414336 2- chef Mohamed sharef , chef de cuisine in olhuveli beach spa resort . his mobile number 009607782019 3- chef Abdulla shareef , ex chef in olhuveli beach spa resort , his mobile number 009607950386