Mohamed Moustafa Abou Egela

• One of the best hotels that provide internal and external guest royal service for public and private occasions, we are the first choice
• Managing all hotel menus with upgrading all menus for breakfast buffet, coffee breaks are changing all menus and set up , outside catering new ideas are achieved to improve hotel revenue and guest satisfactions.
• Managing food cost •
• Ramadan menus and service are done according to (Precautionary measures) • Precautionary measures with good planning and guest feedback is highly appreciates
• Staff training are monitor in daily process to improve their skills
• Used root cause analysis to conduct assessments and develop improvements.
• Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers.
• Modernized work processes to reduce guest wait times and boost daily output.
• Developed kitchen staff through training, disciplinary action and performance reviews.

-Chef In charge to all properties for kitchen & F&B •

-2 properties one management • Cy 129 Rooms • RI 79 rooms • One restaurant 2 langue’s ,one room service for all hotels • 7 banquet rooms with deferent size 

-Managing all food and beverage team for royal group-prince of the city with his team  Staying at the hotel for all their meal (breakfast, lunch dinner and snacks food,

-  Managing outside catering coffee break and lunch for a big event (Chinese company with Saudi Aramco for 500 pax ) in the industrial City

-Managing a big event (cocktail reception ) for opining a first cinema in the city for (200 Pax)

-Managing a 3 Meal for Royal Group Staying in the hotel (40 Pax) with any outside events almost four 2 yeas with a very good feedback .

Achievements:-

2018 •

-New project at The Beach BBQ Restaurant, • Planning and achieving New Oriental Menu at BBQ restaurant according to guest nationality available

2017 year end:

- Engagement Survey / Achieved 81% in ES by year end 2017 • Guest Voice Points Growth - Food Quality / Achieved 48% by year end 2017 • Outlet F&B Revenue % of 2017 Budget / Achieved 142% by year end 2017

-F&B Department GOP Flow Through v Budget / Achieved 107.40% in GOP by year end 2017

- Rouxbe online Training / Achieved 2 modules (5&6&7) for all kitchen staff 100% - only one who train all kitchen team with live show training- to achieve food qualities and cooking method

- achieved food cost goals by year end 2018 /achieved 33.80% from 34%

2016 manager of the year

• Manager of the year 2016 at Marriott Sharm el sheikh

-2 properties-1 management • Beach side 208 rooms • Mountain side 312 rooms • 11 outlets, 2 buffets restaurants, 2 room service 24/7  Replacing ex. chef during his Absence

- Managing in daily process all kitchen operations with all departments and guest feedback 

-Management daily production needs of the quality of, quality of food , presentations  And flavour purchasing, receiving and food storage standards, food handling

-Accountable for all kitchen operations, training and standards.  Calculates 

-achieving our GSS satisfactions as per kitchen goals  achieving kitchen monthly and yearly food coast with less than budged  managing all kitchen teams, events, doing menus in daily presses  passing brand Standard audit

- train all kitchen chefs through Roux be training culinary school

-To host a South African festival in the JW Marriott Mumbai responsible for all South African food.

- (All Aperitif, salads, main dishes, and pastries) greatest feedback, the festival was a talk of the town and we have got a huge media coverage.

-One Of the New Opening Experience Team for 237 rooms including 138 superior and deluxe rooms, 32 executive rooms, 13 executive suite and 3 presidential suites.

• 8 restaurants and bars, and 3 meeting rooms. 

- Assists the Executive Chef with menu development.  Management of the food store – ordering, receiving & issuing. 

-Management in daily production needs of the quality of, quality of food.  Presentations and flavor purchasing, receiving and food storage standards. 

-Food handling calculates accurate theoretic and weighted food costs.

• The Hotel consists of 300 Rooms,

• The Resort consists of 423 Rooms • 112 Villas, 8 Restaurants and 13 Bars. 

• Assists the Executive Chef with menu development.
•  Management of the food store – ordering, receiving & issuing,
•  Management in daily production needs of the quality of, quality of food , presentations and flavor purchasing, receiving and food storage standards, food handling Calculates accurate theoretic and weighted food costs,

-Established menu and directed food preparation culinary team supervision, Food inventory control, Production area plan for delivery of high quality, unique meals for the dining rooms, and holiday events.  -Managed food store – ordering, receiving & issuing,  Management of the food store – ordering, receiving & issuing, 

-Managed in daily production needs of the quality of, quality of food , presentations and flavor purchasing, receiving and food storage standard.

• Planned and directed high-volume food preparation in fast-paced environment.
• Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
• Developed full, tasting and special events menus to meet establishment needs and maintain strong customer levels.
• Oversaw scheduling, inventory management and supply ordering to maintain fully stocked kitchen.

28. Outlets. 1500. Rooms. 5 different categories, of Domina hotels one resort, • Visit “http:// www.dominahotelsresorts.com "

• *3 years as (3rd commis) in sea food restaurant and main kitchen

• *3 years as (2nd commis) in the Italian Restaurant Pizzeria.

• *1 years as (1st commis) in the main kitchen.

• *3 years as (Demi Chef) in the Italian Restaurant.

 Carry on the plan operation, vacation plan, and requisition, cleaning program,  training of the associate, and menu Set & presentation