Waled Kamal

Experience

• 

  Hotel school

  Oct 1997 - Mar 2011

  Culinary Instructor

  Teaching the values ​​of cooking and ingredients and the method of work and final touch -haccp

• 

  Sofitel Legend Old Cataract

  Aug 1999 - May 2011

  CHEF DE PARTI

  - Awarded Outstanding Performance (individual) for two consecutive years (1998 and 1999)- Fine dining - Trained in Gardemange kitchen, Entremetier, Poissonnier, Potager, Saucier and Rotisseur- Organizing and assigning jobs for chefs- Worked with the following renowed chefs in Food and Wine promotions:- Report to 1st Ex Sous Chef

• 

  Sofitel Legend Old Cataract - ACCOR HOSPITALITY

  Mar 2000 - Jun 2023

  Chef de Cuisine Gastronomic Restaurant (1902)

  A Sous Chef is second in command after the Executive Chef in a professional kitchen. This means he or she answers to the chef, but also has some authority over the other kitchen staff. Many of the terms that relate to cooking and cuisine in a professional setting are French. Sous is French for under, so you can see how the sous chef would work directly under the leader of the kitchen.If the Chef is unavailable or off for the night, the sous chef is in command, and the kitchen staff is expected to offer the same respect to him or her as they would to the boss. Oftentimes, a Sous Chef will work in the role for several years with the goal to move on to become an Executive Chef. In this way, the role is considered practical training for career growth.What Does a Sous Chef Do?It’s important that a sous chef be intimately familiar with all the activities of the kitchen and be prepared to do them in a pinch. He or she will prepare and cook food, and know all styles of cooking done in that kitchen, including such skills as French, Italian, and Fusion cooking. The Sous Chef is also responsible for overseeing the kitchen staff, which may involve scheduling or dealing with personnel conflict. Show less

• 

  Sofitel Legend Old Cataract Aswan

  Mar 2000 - now

  Sous Chef