Samer El Bialy

Experience

• 

  Le Meridien Hotels & Resorts

  Jun 2001 - Jun 2002

  Second cook

  1-prepare and set up breakfast early morning with eggs ,waffle,pancake,frenchtoast station beside refiling International buffet until afternoon time.2-set up for lunch: Pasta.Shawerma,Carven Station beside Live Pizza Station,Arabic Hot mazzee live Station.3-Bake Fresh Pita Bread in front of the Guests ,refiling International Buffet.then transfer to work in Wok and Grill Section. 1-setting up and preparingworkstation .

• 

  Grand Hyatt

  Jun 2002 - Jul 2004

  Second Cook

  1-prepare and set up breakfast early morning with eggs ,waffle,pancake,frenchtoast station beside refiling International buffet until afternoon time.2-set up for lunch: Pasta.Shawerma,Carven Station beside Live Pizza Station,Arabic Hot mazzee live Station.3-Bake Fresh Pita Bread in front of the Guests ,refiling International Buffet.then transfer to work in Wok and Grill Section. 1-setting up and preparingworkstation .

• 

  Four Seasons Hotels and Resorts

  Aug 2004 - Feb 2013

  I joined Four Seasons Hotel Maldives as a Demi Chef De Partie in Al Brakat( ArabicFood)1-assist Arabic Chef in setting goals and standards of department.2-Responsible for meeting and exceeding the Expectations of all guests.3- Expected to provide exceptional Food service to all guests.Ensure preparing and presenting Food with consistency of brand standard in high level of performance.4-Checking that all Ingredients are fresh and proper before any Orders are served out.5-Get the feedback from the Customer about the Food they ate.6-Ordering daily all Food items from Stores for The section.storing Vegetables ,Fruits,Dairy products,Frozen Meat,Seafood.7-Preparing mis en place,all Sauces ,Garnishes,Vegetables and grilled Meat for the section 8-Cleaning and maintain Area and Equipment according to HACCP standards.9- Organize The Kitchen for Cooking Class.10-Taking care about special Orders.11-Organize Arabic Corner for The Guest to try Arabic Foodby present cold,hot mezze during any event in The Resort Show less I joined Four seasons Hotel Doha as First Cook in Staff Kitchen,reporting to ChefAhmed Fawzy who gave me the chance to learn a lot of cuisine.1-Prepared modern and innovative Breakfast ,lunch,Dinner for 900 Employeesincluding the Company's Directors.2-catered for all functions,assisted Chef De Partie3-supervised Employees liaised daily with Accommodation Manager.4-communicated daily with Food purveyors for updates on costs availability andQuality Modern/Arabic Cuisine for Restaurant and Banqueting.after Three Years I got Demi Chef then transfer to work in Main Kitchen in OpenKitchen.1-prepare and set up breakfast early morning with eggs ,waffle,pancake,frenchtoast station beside refiling International buffet until afternoon time.2-set up for lunch: Pasta.Shawerma,Carven Station beside Live Pizza Station,Arabic Hot mazzee live Station.3-Bake Fresh Pita Bread in front of the Guests ,refiling International Buffet.then transfer to work in Wok and Grill Section. 1-setting up and preparingworkstation .2-Support other Hot Line stations in the Preparation and setting up of TableWork.3-Preparing vegetables,Meat and Seafood ,Soups(Soup of The Day),SaucesMarinating The Fish(for Fish of The Day),Prawns,Chicken and Calamari.4-cooking Meats by using Proper Grade and Temperature.5-serving it in The Right Time Complete prep and Recipes according to Recipesand plate diagrams Maintain correct weights and portioning sizes of the itemsPerform all frying and vegetable cookery Maintain a clean and neat work area Show less

  • Demi Chef de Partie

    Nov 2010 - Feb 2013

  • Demi Chef de Partie

    Sept 2005 - Nov 2010

  • First Cook

    Aug 2004 - Sept 2005
• 

  Fairmont Hotels & Resorts

  Mar 2013 - Sept 2013

  Demi chef

  I joined fairmont hotel at Cairo airport in Italian kitchen to join the team in starter , pizza, main course.1-prepare all mis en place for the starter section2- bring all the vegetable from receiving and arrange it in the walk in chiller3- following the ala carte recipe4-help other kitchen when required5-clean all the time all the kitchen as per h.a.a.c.p ,

• 

  Le Méridien Tahiti

  Oct 2013 - Mar 2014

  Demi Chef de partie

  i have flexibility in my duties to help out wherever needed In large cafeterias, kitchens,and restaurants.1-works with the other lead chefs to manage the dining operation's budget2-ensure that kitchen workers meet safety and sanitation standards3-assist with cutting, slicing, and dicing produce and meats, measuring out various ingredients and storing ingredients in the appropriate place until they are needed.4-have excellent communication skills as assists other chefs in all the areas of the kitchen5-enables other chefs to focus on preparing the dish, rather then preparing the ingredients6-pick up where another chef has left off and finish cooking the food that's being prepared. Show less

• 

  ProCon - Professional Tourism Consultancy

  Apr 2014 - now

  Chef De Partie

  1-responsible for all culinary dishes that are prepared in the section.2-very knowledgeable about my specialty, as well as culinary functions in general.3-very organized and comfortable working in a high pressure environment.4-give orders within the section, as well as reliably carry out orders handed down to them by the sous chef and head chef.5-oversee the preparation, cooking, and presentation of meals in the Restaurant. directing chefs in the section in preparing, cooking, and presenting culinary dishes.6-enforcing strict health and hygiene standards in the kitchen; and troubleshooting any problems that may arise. Show less