Khaled Elnoby
Senior Chef De Parte
Cairo,Egypt
Summary
A proactive, ambitious and creative Chef with a notable career trajectory and achievements list. Passionate about working with fresh produce, creating innovative dishes and improving restaurant ratings. Gifted Sous Chef with undeniable talents in developing menus to draw in clientele. Passionate individual creating healthy dishes made with locally grown ingredients. Ready for new challenge creating tasty meals for successful establishment. Detail-oriented team player with strong organizational skills. Ability to handle multiple projects simultaneously with a high degree of accuracy. Organized and dependable candidate successful at managing multiple priorities with a positive attitude. Willingness to take on added responsibilities to meet team goals.
Overview
9
9
years of professional experience
2
2
years of post-secondary education
2
2
Languages
Work History
Senior Chef De Partie
Rixos Premium Magawish
Egypt, Hurghada
03.2021 - Current
- Departie, Rixos Premium Magawish, , Hurghada
- M A RC H2021 — P RESENT
- I manage the Rum Service section and the Sokh section, and I put the menu, distribute tasks, and train employees to improve their performance, organize vacations, avoid mistakes, and develop rum service dishes
- Following up the paperworkoftheISO,managingtheofqceworkofthestores,managingthecost offood,receivingordersforvegetables,fruitsandrawmaterials,followingupon refrigeratorsandthevalidityofthematerialsofthekitchen,talkingwithinmates to measure their satisfaction and taking comments to avoid their occurrence again, following up on inmates who suffer from food allergies and supervising their food throughout the duration of the stay
- EnsuringthehigheststandardsandconsistentBualityindailypreparationandkeeping abreast of new products, recipes and preparation techniBues
- CoordinateandparticipatewithotherdepartmentsofreBuirements,hygiene,waste and cost control
- Follow instructions and recommendations from direct bosses to complete daily tasks
- Chef departie, Rixos (Sharm el Sheikh)., Sharm el-sheikh
- SEPTEM 8 ER 201 U — F E 8 RYA R G 2021
- EnsuringthehigheststandardsandconsistentBualityindailypreparationandkeeping abreast of new products, recipes and preparation techniBues
- CoordinateandparticipatewithotherdepartmentsofreBuirements,hygiene,waste and cost control
- Follow instructions and recommendations from direct bosses to complete daily tasks
- Follow instructions and recommendations from direct bosses to complete daily tasks
- Uide and lead subordinates through their daily reBuirements in food preparation and actively participate in the preparation and supervision of buffets and special functions
- Consult and check out daily reBuirements, jobs, and lastDminute events
- Follow the rules of safety and occupational health
- 7eveloping and diversifying the menu
- Reduce food waste
- Chef departie, Stella Di Mare (Sharm el Sheikh)
- SEPTEM 8 ER 201 L — S EPTEM 8 ER 201 U
- Demi Chef departie, Sun Rise Diamond Beach Resort, Sharm el-sheikh
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
- Mentored kitchen staff to prepare each for demanding roles.
- Planned and directed high-volume food preparation in fast-paced environment.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Collaborated with staff members to create meals for large banquets.
- Modernized work processes to reduce guest wait times and boost daily output.
- Planned promotional menu additions based on seasonal pricing and product availability.
- Disciplined and dedicated to meeting high-quality standards.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Assisted with menu development and planning.
- Implemented food cost and waste reduction initiatives to save money.
- Developed new recipes and flavor combinations to enhance customer dining experience.
- Trained and managed kitchen personnel and supervised related culinary activity.
- Monitored food production to verify quality and consistency.
- Coordinated with team members to prepare orders on time.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Developed close relationships with suppliers to source best ingredients.
- Utilized culinary techniques to create visually appealing dishes.
- Maintained up-to-date knowledge of current culinary trends and techniques.
- Monitored food and labor costs to verify budget targets were met.
Chef De Partie
Rixos Sharm El-sheikh
Egypt, Sharm El-sheikh
09.2018 - 02.2021
- Developed and cooked memorable dishes that brought new customers into establishment.
- Collaborated with vendors and suppliers to obtain quality recipe ingredients while adhering to company budgets.
- Maintained well-organized mise en place to keep work consistent.
- Mentored kitchen staff to prepare each for demanding roles.
Chef De Partie
Stella Di Mare
Egypt, Sharm El-sheikh
09.2017 - 09.2018
- Developed and cooked memorable dishes that brought new customers into establishment.
- Collaborated with vendors and suppliers to obtain quality recipe ingredients while adhering to company budgets.
- Maintained well-organized mise en place to keep work consistent.
- Mentored kitchen staff to prepare each for demanding roles.
Demi Chef De Partie
Sun Rise Diamond
Egypt, Sharm El Sheikh
04.2016 - 08.2017
- Reduced costs and losses through regular rotation of fresh food items and employment of waste-reduction food prep techniques.
- Assisted with development of new menu items, researching and workshopping recipes compatible with existing menu.
- Coordinated effectively with service staff on timing of meal plating and delivery to guarantee freshness and adequate food temperature.
First Cook
Savoy
Egypt, Sharm El Sheikh
10.2015 - 11.2015
- Followed food production and handling guidelines.
- Planned and prepared menu items, continuously surpassing guest expectations.
- Minimized waste via effective planning, forecasting and stock control.
- Enforced health and safety regulations, optimizing adherence to quality standards.
- Assembled and served dishes consistently with commitment to flavors and quality presentation.
- Addressed customer needs and dietary restrictions, adjusting dishes to maintain satisfaction.
First Cook
Dreams Beach Resort
Egypt, Sharm El Sheikh
09.2014 - 10.2015
- Followed food production and handling guidelines.
- Planned and prepared menu items, continuously surpassing guest expectations.
- Minimized waste via effective planning, forecasting and stock control.
- Enforced health and safety regulations, optimizing adherence to quality standards.
- Assembled and served dishes consistently with commitment to flavors and quality presentation.
- Addressed customer needs and dietary restrictions, adjusting dishes to maintain satisfaction.
Second Cook
Sea Group Resort
Egypt, Sharm El Sheikh
08.2010 - 10.2011
- Prepared food items in compliance with recipes and portioning control guidelines.
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
- Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
Education
High School - Kitchen Managment
Orman Schools
Egypt 05.2007 - 09.2009
Skills
Technical secondary for management, hotel and computer services The kitchenDepartmentGreen hotels, Edinburgh collegeFood safety (HACCP), Ministry of tourismICDL, SbsHuman resources program, SbsHuman development program, SbsGeneral english, SbsIntergrated english program, SbsEnglish conversation, SbsSoft skills program, Sbs
Recipes and menu planning
Stocking and replenishing
Recipes and menu planning
Safe handling
Food spoilage prevention
[Type] cuisine
Plating
Menu memorization
Menu development
Special requests
Order delivery practices
Food plating and presentation
Food preparation and safety
Fine-dining expertise
Budgeting
Accomplishments
- Improved customer satisfaction by addressing concerns promptly and to complete satisfaction.
Timeline
Senior Chef De Partie
Rixos Premium Magawish
03.2021 - Current
Chef De Partie
Rixos Sharm El-sheikh
09.2018 - 02.2021
Chef De Partie
Stella Di Mare
09.2017 - 09.2018
Demi Chef De Partie
Sun Rise Diamond
04.2016 - 08.2017
First Cook
Savoy
10.2015 - 11.2015
First Cook
Dreams Beach Resort
09.2014 - 10.2015
Second Cook
Sea Group Resort
08.2010 - 10.2011
High School - Kitchen Managment
Orman Schools
05.2007 - 09.2009