Hany Shaalan

Experience

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  Sofitel Cairo El Gezirah

  Jan 1997 - Jan 2002

  Second Commis

  • Under the supervision of the Demi-Chef (Garde de Mange)

• 

  Sheraton

  Jan 2002 - Jan 2004

  Demi-Chef

  • Assistant to the Chef de Partie• Supervising food quality.

• 

  Emirates Palace

  Jan 2004 - Jan 2006

  Chef de Partie

  • Responsible for the Italian and Oriental Cuisine.• Working as Chef for high profile guests.

• 

  Sheraton

  Jan 2006 - Jan 2007

  Chef de Partie

  TASK FORCE - In charge of the Oriental Cuisine during the FIFA World Cup 2006 Supervising a team of 10 cooks.

• 

  Little Buddha Sharm

  Jan 2007 - Jan 2011

  Chef de Partie

  • Training and direct over 15 cooks• Preparing menus, cost control and supervising food quality

• 

  Stella di Mare

  Jan 2011 - Jan 2012

  Sous Chef

  • Supervised over 20 cooks/chefs.• Managed back house operations.• Assisted Executive Chef to create new menus and International dishes

• 

  Little Buddha Sharm

  May 2015 - now

  Executive Chef

  • Executive Chef for Little Buddha restaurant (Sharm el Sheikh and Hurghada) serving Asian and French fusion cuisine with a capacity of 200 covers.• In charge of the 24 hours Room Service of Tropitel Naama Bay Sharm el Sheikh and Hurghada• Hire, train, and direct over 50 cooks/chefs.• Plan menu, assure quality control, and minimize waste.

• 

  Baky Hospitality

  Sept 2015 - now

  Executive Chef

  Executive chef Kazoku &shinko&lexies.